Wednesday, December 12, 2007

Fried Bananas ( Pisang Goreng )

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3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water
1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar


  • In a medium bowl, combine flour and salt.
  • Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well.
  • Peel bananas and dip them in the batter 2 or 3 times, until well coated.
  • In a deep skillet, heat oil to 375°F, or until a piece of bread browns in 30 seconds.
  • Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
  • To serve, arrange bananas on a plate and sprinkle with sugar. Garnish with lime wedges.
The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.

Festive Rice ( Nasi Kuning)

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4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconutmilk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges
deep-fried shallots
10 fried shrimp crackers*


  • In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
  • Add rice and stir to coat.
  • Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
  • Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
  • Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
  • Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.
*To fry shrimp crackers, cover the bottom of a large skillet with 1/2 inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

Cooking Terms

  • baste—To pour or spoon liquid over food to flavor and moisten it as it cooks.
  • beat—To stir rapidly in a circular motion.
  • blanch—To submerge a food briefly in boiling water.
  • boil—To heat a liquid over high heat until bubbles form and rise rapidly to the surface.
  • bone—To remove the bones from meat or fish.
  • broil—To cook food under a direct flame.
  • brown—To cook food quickly over high heat so that the surface browns evenly.
  • bruise—To crush food slightly, enabling more of the flavor to be released while cooking.
  • core—To remove the core (the inedible central part) from a fruit.
  • cut in—To combine a fat such as vegetable shortening with flour, by cutting or breaking the fat into small pieces and mixing it throughout the flour until mixture has a coarse, mealy consistency.
  • dice—To chop food into small, square pieces.
  • deep-fry—To cook food by immersing it completely in very hot oil or fat. This cooking method seals in flavor and gives food a crispy surface.
  • fillet—A boneless piece of fish or meat.
  • fold—To blend an ingredient with other ingredients by using a gentle overturning circular motion instead of by stirring or beating.
  • garnish—To decorate a dish with small pieces of food, such as chopped parsley or slices of lime.
  • grate—To shred food into tiny pieces by rubbing it against a grater.
  • grill—To cook over hot charcoal.
  • marinate—To soak food in a seasoned liquid in order to add flavor and tenderize it.
  • mince—To chop food into very small pieces.
  • preheat—To allow an oven to warm up to a certain temperature before putting food in it.
  • roast—To cook in an open pan in an oven so that heat penetrates the food from all sides
  • sauté—To fry quickly in oil or fat, over high heat, stirring or turning the food to prevent burning.
  • simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
  • steam—To cook food with the steam from boiling water.
  • stir-fry—To cook food in a small amount of oil over high heat, stirring constantly. All the ingredients are cut into small pieces before stir-frying so that they cook rapidly. Because of quick cooking, meats are firm yet tender, and vegetables stay fresh and crunchy.
  • zest—To scrape the peel from a lemon, lime, orange, or other citrus fruit using a cheese grater or a special utensil called a zester

Indonesian Special Ingredients

  • bay leaf—The dried leaf of the bay (also called laurel) tree, used to season food.
  • bean sprouts—Edible sprouts, or young shoots, from the mung bean plant. Sprouts can be bought either canned or fresh, or you can grow your own.
  • bok choy—A type of cabbage with long, light green stems and deep green leaves, commonly used in stir-fries.
  • bouillon—A broth typically made from spices, vegetables, and/or meat. Bouillon can be purchased in cans, as a powder, or in cubes.
  • candlenut (kemiri/tingkih)—A round, cream-colored seed with an oily consistency used to add texture and a mild flavor to many Indonesian dishes. If you can’t find candlenuts, you can substitute macadamia nuts or raw cashews.
  • cellophane noodles—Thin, clear noodles made from mung beans.
  • chayote—A green, pear-shaped squash.
  • chives—A member of the onion family. The thin green shoots are chopped and used as a flavoring and a garnish.
  • coconut milk—The white, milky liquid extracted from coconut meat and used to give a coconut flavor to foods. It is available in cans at most grocery stores. Reduced-fat (light) coconut milk can be substituted for regular coconut milk in recipes.
  • coriander—The whole or ground seeds of the cilantro plant, used to season foods.
  • crushed red pepper—The dried seeds and skin of a hot red pepper, used to make foods spicy.
  • cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor.
  • egg noodles—Wide, flat pasta made from eggs and flour.
  • gelatin—A clear, powdered substance used as a thickening agent.
  • ginger—The knobby, light brown root of a tropical plant, used to flavor food.To use fresh ginger, slice off the amount called for, peel off the skin with the edge of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.
  • grenadine—The sweet, concentrated juice of a pomegranate, or a pomegranate-
    flavored syrup, often used to flavor foods and drinks.
  • kemiri nut—See candlenut.
  • kunci root—A fibrous, spicy root related to ginger and used to flavor Indonesian dishes.
  • lemongrass—A tropical grass, the thick blades of which are used to add a subtle lemon flavor.
  • macadamia nuts—Round, hard nuts native to Australia that are grown commercially in Hawaii.
  • peanut oil—Oil made from pressed peanuts that is used to stir-fry and deep-fry foods.
  • raw peanuts—Peanuts that have not been roasted, salted, or flavored in any other way. Raw peanuts are often sold in bulk at grocery stores, food co-ops, and Asian markets.
  • rice wine vinegar—Vinegar made from rice wine.
  • salam leaf (daun salam)—A subtly flavored leaf of the cassia family.
  • sambal—See Thai chili paste.
  • scallions—Another name for green onions.
  • shallots—A member of the onion family, shallots are widely used in Indonesian cooking. They are peeled and pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep-fried to make a garnish.
  • shrimp crackers—Small, Chinese-style crackers made from rice flour, wheat, or corn.
  • shrimp paste (terasi)—Bottled shrimp concentrate with a thick consistency.
  • tamarind—The dark amber pulp of the fruit of the tamarind tree, an evergreen native to Asia. Tamarind can be purchased in pressed cakes and reconstituted with water.
  • Thai chili paste—A thick, spicy pepper sauce used to flavor Asian dishes.
  • Thai fragrant (jasmine) rice—A short-grained white rice with a hint of sweet, spicy flavor that makes a great accompaniment to Indonesian dishes.
  • tofu—A processed curd made from soybean milk. Tofu is available in the health food section of larger grocery stores and from food coops. Plain tofu tastes bland, but it absorbs flavor from other foods. It is a good source of protein.
  • turmeric—A yellow, aromatic spice made from the root of the turmeric plant.
  • white wine vinegar—Vinegar made from white wine.
  • zest—The very outer, brightly colored peel of citrus fruits such as lemons, limes, and oranges.

Chinese Special Ingredients

  • bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes.
  • bean sprouts—Sprouts from the mung bean. Be sure not to confuse bean sprouts with alfalfa sprouts, which are smaller and finer.
  • brown candy—A hard form of dark sugar available in packages or sometimes
    sold in bulk at specialty markets.
  • chard—A vegetable with dark green, yellow, or bright red leaves. Its stalks and leaves can be cooked or eaten raw.
  • Chinese black vinegar—A dark vinegar with a deeper, smokier flavor than light rice vinegar. It is available at most supermarkets or specialty stores.
  • Chinese (celery) cabbage—A pale green vegetable with broad, tightly packed leaves, often used in soups and stir-fries. Other leafy green vegetables, such as fresh spinach or chard, can be substituted for Chinese cabbage.
  • cornstarch—A fine, white starch made from corn and used to thicken sauces. When using cornstarch, put the required amount of dry cornstarch
    in a cup and add just enough cold water to form a smooth, thin paste. Then add this mixture to the other ingredients. This method keeps the cornstarch from forming lumps when cooked.
  • duck or plum sauce—A thick sauce often used as a dip. Made from plums, chilies, sugar, and spices, it is available at most grocery stores.
  • garlic—A bulb-forming herb with a strong, distinctive flavor. Each bulb can be broken up into several small sections called cloves. Before you chop up a clove of garlic, remove the brittle, papery covering that surrounds it.
  • gelatin—A clear, powdered protein used as a thickening agent.
  • ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Do not substitute dried ground ginger for fresh ginger, as the taste is very different.
  • glutinous rice flour—A powder made from sweet or glutinous rice, available at most specialty stores. Also called sticky rice flour or sweet rice flour, this is different from regular rice flour and the two cannot be substituted for each other.
  • hoisin sauce—A dark, sweet, thick sauce made from soybeans, sugar, and spices. It can be used in cooking or as a dip. Hoisin sauce is available at most supermarkets.
  • oyster sauce—A sauce made from oysters, sugar, and soy sauce, used in cooking and as a dip. Oyster sauce is available at grocery stores or specialty markets.
  • rice—There are three main varieties of rice. Long-grain rice, the kind used in most Chinese recipes, is fluffy and absorbs more water than other types of rice. Short-grain rice has shorter, thicker grains that tend to stick together when cooked. Sweet or glutinous rice is used in Chinese pastries and special festival dishes.
  • scallion—A variety of green onion.
  • sesame oil—A strongly flavored oil made from sesame seeds.
  • soy sauce—A salty-tasting sauce made from soybeans.
  • sugar (snow) peas—Tender, green pea pods.
  • wonton skins—Small, thin squares of soft dough made from flour, water, and eggs. Dumpling wrappers are similar to wonton skins, but they are always round.

Japanese Special Ingredients

  • bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought fresh in Japan, and canned ones are usually available elsewhere.
  • chives—A member of the onion family whose thin, green stalks are chopped and used to garnish many dishes.
  • dashinomoto—An instant powdered soup base made from dried seaweed
    and flakes of dried bonito fish called katsuobushi. (Homemade soup stock is called dashi.)
  • ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Don’t substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different).
  • katsuobushi—Dried shavings of the bonito fish; used as a garnish for many dishes and to flavor soup stock.
  • miso—A paste made from soybeans and used in soups, sauces, and as a garnish.
  • noodles—An important staple that is available in many forms and served in many ways.Three popular kinds are soba (buckwheat noodles), somen (thin wheat noodles), and udon (thick wheat noodles).
  • rice—An important cereal grain that comes in three varieties. Short-grain rice, the kind used in the recipes in this book, has short, thick grains that tend to stick together when cooked. Sweet or glutinous rice is used to make special dishes. Long-grain rice is fluffy and absorbs more water than other types. It is not used in Japanese cooking.
  • rice vinegar—Vinegar made from rice.
  • scallion—A variety of green onion.
  • sesame seeds—Seeds from an herb grown in tropical countries. Sesame seeds are white or black in color and are often toasted and used either whole or crushed.
  • shiitake—Black mushrooms, either dried or fresh, used in Japanese cooking. Dried mushrooms must be rinsed in lukewarm water before cooking to make them tender.
  • shiratakiYam noodles, available canned at most large supermarkets and at specialty food shops.
  • soy sauce—A sauce made from soybeans and other ingredients that is used to flavor Asian cooking. Japanese soy sauce (shoyu) is recommended for the recipes in this blog.
  • tofu—A processed curd made from soybeans.

Metric Conversions

MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds= 1.0 kilogram

1/4 inch (in.) = 0.6 centimeters (cm)
1/2 inch = 1.25 centimeters
1 inch = 2.5 centimeters

1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters

212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)

8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole

Simmered Beef and Vegetables ( Sukiyaki )

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1 to 1 1/2 lb. rib-eye of beef
1 12-oz. block tofu, cut into 1-inch cube
1 tbsp. oil
1 bunch (about 6) scallions, cut into 2-inch pieces
1 small can shirataki
1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
1 c. sliced fresh mushrooms
1 c. soy sauce
1 1/2 c. water
3 tbsp. sugar


  • Slice beef very thinly. (If meat is slightly frozen, it is much easier to cut).
  • Heat oil in frying pan and saute beef
  • Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
  • Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
  • After about 10 minutes, test a piece of meat to see if it is done.
  • Remove from pan and serve with hot rice.
*To make delicious and satisfying vegetarian sukiyaki, simply omit the beef from the recipe and double the amount of tofu

Tuesday, December 11, 2007

Stir-Fried Beef with Sugar Peas

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1 lb. lean steak (any boneless cut)
1 tbsp. soy sauce
1 tbsp. oyster sauce (optional)
2 tbsp. cornstarch 1 tsp. sesame oil (optional)
1 tsp. sugar
2 c. sugar (snow) peas*
4 tbsp. vegetable oil
1/2 tsp. salt
1/2 c. sliced water chestnuts or bamboo shoots
1/2 c. sliced mushrooms


  • Cut beef across the grain into thin slices. (Meat is easier to cut thinly when it is partly frozen.)
  • Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.
  • Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat dry with paper towels.
  • Put 2 tbsp. vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts or bamboo shoots, and mushrooms. Cook, stirring constantly, until peas become a dark green (about 2 minutes). Remove to a bowl.
  • In the same skillet, add remaining 2 tbsp. vegetable oil. Add beef mixture and stir constantly until beef is almost done (about 5 minutes).
  • Return sugar peas, water chestnuts, and mushrooms to the skillet and mix well until heated through.
Remember to work quickly when you make any stir-fried dish. Have everything cut and measured before you start cooking. Cook the meat and vegetables just until they are tender.

* If you have trouble finding sugar (snow) peas, use broccoli, green beans, or any other chopped green vegetable. Pork, chicken, or tofu may also be substituted for beef.

Wonton (Pangsit)

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1/2 lb. lean ground beef
1 tbsp. finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)


  • Mix all ingredients except wonton skins and vegetable oil or broth.
  • Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
  • Fill and fold rest of skins.
  • For appetizers(fried): Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
  • For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.

Stir-Fried Noodles with Shrimp (Bakmi Goreng Udang)

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5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium
onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,
chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper


  • In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
  • Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
  • In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
  • Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
  • Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
  • Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

Sweet and Sour Beef Sate with Peanut Sauce

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2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil

Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp. warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)


  • With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
  • Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
  • Prepare some bamboo skewers (to prevent the bamboo skewers from burning, soak them in water for 1 hour before using).
  • In a wide, shallow dish, mix soy sauce, water, and peanut oil.
  • Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
  • Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
  • Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
  • Add water, crushed red pepper,tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
  • Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
  • Serve warm or hot with hot sate

Sunday, November 4, 2007

Sukiyaki Udon

Sukiyaki Udon Coking Recipe
200 grams of udon, brewed with hot water, drained
1/2 onion, sliced ​​long
2 cm ginger, crushed
150 grams sukiyaki
25 grams of Hioko mushrooms, pour boiling hot water, each one split second
3 tablespoons oyster sauce
2 tablespoons Japanese soy sauce
750 ml of water
3/4 teaspoon salt
3/4 teaspoon ground pepper
5 teaspoons cornstarch + 4 teaspoons water
1 egg, beaten
1 leek, cut sloping
1 tablespoon oil for sauteing

Processing Method:
  • Saute onion and ginger until fragrant.
  • Add sukiyaki. Stir until the color changes. Add the mushrooms. Stir until wilted.
  • Add oyster sauce and Japanese soy sauce. Stir well. Pour water, salt, and pepper. Stir until boiling.
  • Thicken with cornstarch. Add eggs, stirring until haired.
  • Enter udon and chives. Stir well. Lift.

Saturday, November 3, 2007

Semur Tahu (Tofu Stews)

Semur Tahu (Tofu Stews) Cooking Recipe


300 grams out of white, crushed
25 grams of dried shrimp, poured boiling hot water, mashed
1 egg, beaten off
3 cloves garlic, crushed
1 tomato, chopped
2 1 / 2 tablespoons soy sauce
1 / 4 teaspoon ground pepper
3 / 4 teaspoon salt
200 ml of water
1 tablespoon oil for sauteing
6 shallots, sliced ​​and fried

Processing Method:
  • Mix tofu, dried shrimp, and eggs. Stir well.
  • Take 1 tablespoon dough.shape into sphere then fried until cooked.
  • Saute garlic and tomatoes until fragrant.
  • Add the fried tofu, soy sauce, pepper, and salt. Stir well.
  • Pour water. Cook until absorbed. Sow fried onions. Lift.

Friday, November 2, 2007

Spicy Fried Ramen

Spicy Fried Ramen (Ramen Goreng Pedas) Cooking Recipe


200 grams of ramen, brewed
100 grams shrimp, roughly chopped
3 cloves garlic, roughly chopped
6 pieces of red chili pepper, chopped
3 stalks chives, cut into 3 cm
2 teaspoons fish sauce
1 teaspoon salt
1 tablespoon garlic oil for sauteing

2 eggs
1 / 2 teaspoons Japanese soy sauce
1 / 4 teaspoon granulated sugar
1 tablespoon oil for sauteing

Processing Method:
Saute garlic until fragrant. Add shrimp. Stir until the color changes.
Add ramen, fish sauce, and salt. Stir well. Add the red chili sauce and chives. Stir well. Set aside.
Complementary, beaten egg, Japanese soy sauce, and sugar. Stir-fry egg batter. Stir until grained.
Serve ramen with a complement.

Do not saute the shrimp too long, so the shrimp doesn't become harsh

Thursday, November 1, 2007

Gulai Cumi (Squid Curry)

Gulai Cumi (Squid Curry) Cooking Recipe
500 grams of fresh squid (@ 100 grams)
750 ml coconut milk
2 fresh tomatoes

1 stalk lemongrass, crushed
1 turmeric leaf sheet
1 tablespoon lemon juice
1 teaspoon granulated sugar

Seasoning to be crushed:
3 tablespoons red onion slices
2 tablespoons sliced ​​garlic
2 tablespoons red pepper slices
1 teaspoon fresh ginger slices
1 teaspoon sliced ​​fresh turmeric
1 teaspoon coriander
4 hazelnuts
1 tablespoon salt

Clean the squid, peel the husk and remove the ink and wash. Flush with boiling water fed 1 / 2 teaspoon salt, soak 10 minutes, lift
Heat oil in a skillet, saute ground spices and other seasonings (except lime juice and sugar) until fragrant
Pour in coconut milk stir spices, and cook until boiling
Enter the squid and tomatoes, reduce heat. Cook returned to the squid and tomatoes cooked (20 minutes), remove and serve

Thursday, October 11, 2007


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1 Carrot sliced
50 gr snow peas
50 gr string bean
50 gr tender corn
10 caisim
100 gr broccoli
1 sausage
2 scallions, sliced
1 teaspoon pepper
2 cm gingger
50 ml water
1 tablespoon oyster sauce
1 teaspoon fish oil
1 teaspoon sugar
1 tablespoon maizena,solute in water
1 tomato
4 clove garlic, finely chopped
4 red onioin, finely chopped
4 tablespoon vegetable oil ( for satueing )


- separate the weak vegetables with the non weak, wash it
- satue the red onion, garlic until it smell good
- stir in the tomato, ginger, sausage
- add some water, stir in the non weak vegetables
- stir in the oyster sauce, fish oil, sugar, pepper and salt
- stir in the weak vegetables
- pour the maizena, stir it

Serve while hot

Tuesday, October 9, 2007

Fried Tempe

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Tempe, sliced

1 teaspoon salt
3 cloves garlic
1 teaspoon coriander
2 cm turmeric

Crushed the seasoning, add 150 ml water on it
dip the the tempe in the seasoning water for a while

fry the tempe on a hot oil, make sure it well done

Javanese Fried Rice

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600 gr Rice
2 tablespoon ketchup
scallion finely chopped

10 red onion
3 cloves garlic
3 candlenut
2 red hot chili pepper
1 tomato
1 teaspoon salt

Scramble Egg
Fried Onion
Cucumber Pickles

- Crush the seasoning,
- Preheat the frying oil, satue the seasoning in it, until it smells good
- Stir the rice in it
- Add some ketchup, keep stiring, until it blend well

Serve it with some scallion on it, you can add the additional ingredients as well

Monday, October 8, 2007


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Boiled Vegetables:
- Spinach
- Kangkung
- Tauge
- Kacang Panjang

Peanuts Seasoning:
7 tablespoon fried peanuts
2 garlic,fried, crushed
1½ teaspoon salt
1 lime leaf
5 teaspoon palm sugar, add some water
1 tablespoon asam jawa

- Kerupuk
- Fried Onion

Mix the seasoning, stir in it the vegetables
put some kerupuk and fried onion on it
serve with rice or lontong

Tempe Bacem

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500 gr tempe
750 ml coconut water
700 gr palm sugar
3 tablespoon ketchup
1 cm galangale, crushed
2 salam leaves

Seasoning, crushed:
6 red onion
3 cloves garlic
1 teaspoon coriander
5 indian walnut (candlenut)
1 teaspoon salt

Put the tempes into a pan. Pour with coconut water, crushed seasoning, and other ingredients.
Cooked till it run off water.

Fry the tempe in a hot oil until it brown.

serve while hot

Beef Yakiniku

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500 gr sirloin sliced
100 gr Bombay Onion finely chopped
100 cc chicken broth
1 bh paprika sliced
3 garlic finely chopped

100 cc kikoman sauce
100 cc sake (japanese wine)
50 cc white/red wine (optional)
50 gr sugar
1 scallion finely sliced
2½ tablespoon ketchup
2 clove garlic, crushed
i tablespoon roasted wijen seed

Satue all the sauce for about 15 minutes

Preheat 2 tablespoon frying oil, then satue the garlic and onion, then stir in the paprika

Preheat 2 tablespoon frying oil dan 1 tablespoon olive oil, stir in the meat until it change in color, pour the sauce dan broth, stir it, until the meat cooked well, stir in the Bombay onion and paprika add more wijen seed

Serve while hot

Indonesian Corn Fritter ( Bakwan Jagung )

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5 sweet corn rawly grated
2 carrots finely chopped
2 scallion finely chopped
250 gr wheat flour
250 ml water

3 clove garlic crushed
1 teaspoon salt
½ teaspoon sugar

-Mix all the ingredients and seasoning with water stir it until it blends well.
-Fry it on hot oil, one by one, with a tablespoon size.
-Fry it until become brownish.

Fried Chicken with Butter Sauce

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1 Chicken, in small pieces
2 tablespoon Salty Ketchup
2 tablespoon English Sauce / Worcester sauce
2 tablespoon Ang Chiu ( Chinese Wine )
7 tablespoon Ketchup
3 Lime cut in half
3 tablespoon butter
½ teaspoon pepper
½ Bombay onion finely sliced
4 clove garlic finely chopped
50 gr Lokio ( Chinese Chives )

Coat chicken with 1 tablespoon salty ketchup, 1 tablespoon salt, 1 tablespoon worcester sauce, leave it about 15 minutes, and then fry the chicken until become brownish

Saute the garlic and the onion with the butter, until it smells good.

Mix the Worcester Sauce, Ketchup, Salty Ketchup and Ang Chiu

Stir the sauce on to the sauted garlic-onion, put in the lokio, chicken,lime water and pepper, keep sauteing until the seasoning absorbed well into the chicken.

Serve while hot

Seafood Salad Avocado

2 Avocado cut in half
75 gr Shrimp peeled
75 gr Salmon Fillet diced
75 gr Cuttlefish finely diced
100 gr Pineapple diced
1 Cucumber sliced
lime water
2 tablespoon Fish Ketchup
1 tablespoon chopped garlic
2 citronella, pick the white part, finely chopped
50 ml frying oil

5 tablespoon seafood sauce
1 teaspoon mustard
2 tablespoon lime water
1 tablespoon sugar
1 tablespoon fish ketchup

Saute the garlic until smell good, stir in the shrimp, salmon and cuttlefish, then stir in the fish ketchup, pineapple and lime water.

For the sauce: stir the seafood sauce, mustard, fish ketchup,lime water, and sugar

Stir it well the sauce and the sauted seafood with the avocado, cucumber and salad

Sunday, October 7, 2007

Sayur Kacang Merah (Red Bean Soup)

Sayur Kacang Merah (Red Bean Soup) Cooking Recipe
300 grams of red beans, wash and soak for 2 hours
150 grams lean ground beef, form into small sphere
1 tomato, cut into 4 part
2 tablespoons sliced ​​green onion
750 ml of water, add water to soak beans

2 tablespoons red onion slices
1 tablespoon sliced ​​garlic
1 teaspoon salt


  • Boil red beans with meat ball until half-cooked
  • Add tomatoes and spices, boil again until tender
  • Add the leeks, boil again for a moment, lift
  • Serve while warm

Monday, September 17, 2007

Opor Telur (Eggs Opor)

Opor Telur (Eggs Opor) Cooking Recipe
Ingredients:5 duck eggs, boiled and peeled
300 ml coconut milk
3 tablespoons cooking oil, for sauteing
1 stalk lemongrass, crushed
1 slice ginger, crushed
1 lime leaves
1 bay leaves

Seasoning to be crushed:
1 tablespoon sliced ​​garlic
3 nutmeg
1 teaspoon ginger slices
1 / 2 teaspoon turmeric slices
1 / 2 teaspoon pepper
1 / 2 teaspoon
1 / 2 teaspoon coriander

Heat oil in wok, fry the duck eggs and cooked until golden brown, Remove and set aside. Do the same for the next egg
Reheat the remaining oil in skillet, saute ground spices with lemon grass, galangal, lime leaves and bay leaves until wilted and fragrant
Pour the coconut milk, stir and cook until boiling, put  fried egg, and cook until
seasoning  sauce is absorbed and shrinks, lift
Serve as a side dish of rice

Sunday, September 16, 2007

Sambal Goreng Krecek

Sambal Goreng Krecek Cooking Recipe
Ingredients:300 gram ready to use fried Krecek
100 gram red bean, soak 1 hour, boiled, drained
250 ml coconut milk
3 tablespoons of cooking oil for sauteing
Seasoning to be ground:4 tablespoons of red pepper slices
2 tablespoons of red onion slices
2 tablespoons of garlic slices
1 teaspoon of shrimp paste
1 tablespoon of salt
Other seasoning:
2 lime leaves
2 bay (salam) leaves    
15 green chili
Heat 3 tablespoons cooking oil, saute all the spices until fragrant
Put in the red beans, stir-fried with spices
Pour the coconut milk and krecek, and cook until krecek and
red beans perfectly cooked  and coconut milk is rather dry, lift
Serve warm with rice or lontong

Saturday, September 15, 2007

Tempeh Burger

Tempeh  Burger Recipe
Tempeh  Burger
1 tomato, thinly round sliced
1 cucumber, thinly round sliced
tomato sauce, chilli sauce

200 grams tempeh, mashed
50 grams of ground beef
1 egg
1 teaspoon ground pepper
1 tablespoon soy sauce
5 spring onions, finely sliced
1 teaspoon salt
1 tablespoon flour

Combine tempeh, meat, pepper, soy sauce, onion and salt. Stir well
Put in the scrambled eggs and flour, stir well. Flat round shape. Fry in skillet until brown flat
Fill the buns that was smeared with margarine. Cover with lettuce and tomato. Put the tomato sauce and chili sauce

Friday, September 14, 2007

Kebuli Rice (Nasi Kebuli)

Kebuli Rice (Nasi Kebuli) Recipe
Kebuli Rice (Nasi Kebuli)
800 grams of rice
5 tablespoons Ghee oil
500 grams of chicken meat, cut into pieces
1 / 4 grains of nutmeg
5 grains pimento
3 grains of cardamom
8 cm cinnamon
2 stalks lemongrass, crushed
1 liter of water
fried shallots

Spices that
4 teaspoons coriander seeds, toasted
1 teaspoon cumin, toasted
2 rounded teaspoons pepper, roasted
2 cm ginger
2 cm galangal
10 spring onions
4 cloves garlic

Wash rice until clean. Steam until half cooked. Remove and set aside
Heat the Ghee oil, sauté the crushed spices until fragrant. Enter the chicken pieces and cook until it changes color
Enter nutmeg, cardamom, cinnamon, lemongrass, salt and water. Boil until chicken is tender. Lift
Separate the broth as much as 750 cc and set aside chicken pieces
Mix the rice with broth. Stir until broth is absorbed by the rice
Enter the chicken pieces, then steamed until cooked rice
Remove and serve with fried onions sprinkled on top

Thursday, September 13, 2007

Buntil Tahu

Buntil Tahu Recipe
Buntil Tahu
1 / 2 young coconuts, grated lengthwise
4 lime leaves, thinly sliced
chili, discard the stems
100 grams of petai, cut into pieces
100 grams of rice anchovies, rinsed, drained
2 bay leaves
1 piece tofu, mashed
boiled cassava leaves
800 cc coconut milk from a coconut

Spices to be mashed:
10 spring onions
4 cloves garlic
1 cm kencur
sufficient salt and brown sugar

Mix the coconut with herbs that have been mashed, petai, chili, anchovies rice, tofu and lime leaves, stir well
Wrap the dough with boiled cassava leaves
Tie with white thread. Boil the coconut milk that has been spiked with salt and bay leaf until thickened. Remove and serve

Wednesday, September 12, 2007

Fishcake (Perkedel Ikan)

Fishcake (Perkedel Ikan)
Fishcake (Perkedel Ikan)
800 grams of boiled potatoes, mashed
200 grams of minced fish
1 teaspoon ground pepper
sufficient salt
1 / 2 teaspoon nutmeg finely
2 egg yolks, lightly beaten
cooking oil

Mix the potatoes with minced fish, salt, pepper, nutmeg and egg yolks
After being mixed, form the dough into a long round
Fry until browned, remove and serve

Tuesday, September 11, 2007

Tofu Tempeh Bacem (Tahu Tempe Bacem)

Tofu  Tempeh Bacem (Tahu Tempe Bacem)
Tofu  Tempeh Bacem (Tahu Tempe Bacem)
300 gram Tofu
300 grams Tempeh, cut into pieces
coconut water from 2 coconuts
2 bay leaves
2 cm galangal
50 grams brown sugar
6 spring onions, mashed
1 tamarind

How to Make:
Boiled tofu and tempeh in coconut water with the bay leaves, galangal, palm sugar and tamarind until flavors mingle
Remove and let cool. Fried tofu and tempeh until half cooked. Remove and serve

Monday, September 10, 2007

Cassava Leaf Buntil (Buntil Daun Singkong)

Cassava  Leaf Buntil (Buntil Daun Singkong)
Cassava  Leaf Buntil (Buntil Daun Singkong)
400 grams of young cassava leaves, boiled briefly and drain
100 grams of rice anchovies, rinsed and drained
1 / 2 young coconuts, grated lengthwise
100 grams of petai china
Cayenne pepper 15 pieces intact, discard the stems

Spices to be mashed:
5 cloves shallots
2 cloves garlic
2 red chilies
1 cm galangal, crushed
1 cm ginger
1 cm kencur
sufficient salt

600 cc coconut milk from a coconut
5 cloves shallots
3 cloves garlic
2 bay leaves

Mix the seasonings that have been mashed with anchovies rice, coconut, petai china and chili
Arrange overlapping cassava leaves (rather wide). Put the coconut mixture. Then wrap and tie

Puree onion and garlic. Boil the coconut milk and bay leaves. Enter a knapsack, boiled coconut milk dries up, lift

Sunday, September 9, 2007

Tomato Cream Soup (Sup Krim Tomat)

Tomato Cream Soup Recipe (Resep Sup Krim Tomat)
Tomato Cream Soup
4 cups beef broth
1 kg ripe tomatoes
100 grams cream cheese
100 grams onions, finely sliced
4 cloves garlic, crushed
1 teaspoon ground pepper
1 teaspoon nutmeg powder
1 tablespoon butter
enough salt and sugar


  • Heat the butter, saute garlic and onions until fragrant
  • Add the stock, pepper, nutmeg, salt, sugar and tomatoes. Cook until the tomatoes wilt
  • Strain and boil again. Enter a little flour to thicken the soup has been disbursed
  • Serve with french bread slices

Friday, September 7, 2007

Kakap Spicy Soup

Kakap Spicy Soup Recipe - Resep Sup Kakap Pedas
Kakap Spicy Soup
300 grams of the snapper fillets, cut into pieces
200 grams of silken tofu, diced 2 cm
50 grams of dried Sedap Malam flowers, soak in cold water until fluffy, clean and bind
750 ml of water
2 pieces of broth blocks, crushed
3 cloves garlic
2 leeks, chopped
2 stalks celery, cut into 1 cm
1 stalk lemongrass, crushed
1 teaspoon salt
1 teaspoon chili powder
2 tablespoons lime juice
2 tablespoons fried shallots

  • Boil water with the broth block, garlic, leeks, celery, lemongrass, salt, chili powder, and Sedap Malam flowers until boiling
  • Enter snapper fish and tofu, cook until meat cooked fish, lift
  • Serve with a sprinkling of fried shallots

Thursday, September 6, 2007

Sambal Goreng Kikil

300 grams kikil beef, boiled
500 cc coconut milk
4 green chilies, cut oblique
50 grams yesterday tempeh, mashed
1 cm galangal, crushed
2 bay leaves

Mashed spices:
5 red chilies
5 cloves shallots
4 cloves garlic
4 hazelnuts
1 teaspoon coriander
Enough salt

  • Saute until fragrant that have been mashed, Enter the green peppers, yesterday tempeh, galangal, bay leaves and kikil beef that have been cut. Add enough salt and sugar
  • Pour the thick coconut milk, bring to a boil. Cook until cooked and greasy. Serve

Wednesday, September 5, 2007

Kering Tempe

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500 gr a good quality Tempe (Fermented soya bean)
Frying Oil
3 pieces Red Chili Pepper
3 tablespoon fried red onion slice
1 tablespoon fried garlic slice
1 cm Lengkuas (Alpinia Galanga/Galingale)
2 salam leaves
100 gr Sugar
25 gr Brown Palmsugar, finely sliced
75 cc water
1 teaspoon sal
1 teaspoon lime water
- Slice the tempe into square shape (just like french fries)
- Fry the sliced tempe on a hot oil until it becomes dry and yellowish
- Remove from the oil and make sure its drain well
- Put all the seasoning into a hot pan, mix it until dense
- Put in the fried sliced tempe, chili, onion, garlic on it, mix it until all seasoning mixed up with the tempe

Tofu Steak

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300 gram tofu, sliced in to 1x6x4 cm
2 tablespoon margarine
2 scallion finely chopped
nori rawly chopped
1 tablespoon BBQ sauce
1 tablespoon Hoisin sauce
2 tablespoon Japanese ketchup
1 clove garlic, crushed
½ teaspoon pepper
1 teaspoon salt
1 teaspoon lime water
- dip the tofu into the seasoning for app. 30 minutes
- put the margarine on a hot pan
- put the tofu on the pan one by one
- make sure you use small fire so the tofu don't get burn easyly
- until the tofu get brownish look and dry
- serve it while hot, don't forget to put some nori & scallion on top of it

Tempe Mendoan (Fried Fermented Soya Bean)

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Ingredients :
300 gr Tempe (Fermented soya bean) slice it app. 10x15 cm
2 scallion finely chopped
100 g rice flour
1 sdm wheat flour
125 ml water
frying oil
crush finely this:
2 cloves garlic
1 red onion
1 teaspoon ketumbar (Coriander/Chinese Parsley)
½ teaspoon granule pepper
2 teaspoon salt
- mix the flour, seasoning, scallions, and water.
- dip the tempe into the dough
- fry it in hot oil, until its almost yellowish and dry
- serve it while hot with soya bean chili sauce

Tuesday, September 4, 2007

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