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