All posts filed under: Indonesian food

Terang Bulan / Martabak Manis

Morning Monday ^^ I’m sharing with you Indonesian pancake again today. Just because I feel like it. I love all kind of pancake. Thick or thin doesn’t matter for me. But this one is the one I love the most. I’ve shared the recipe before here. I used the exact same recipe. Use a very low heat when you cook it, to avoid burn at the bottom and raw on top.     Stay warm and until next time ๐Ÿ™‚ Advertisements

Pisang Molen (Just Another Banana Fritters)

As a tropical country, Indonesia (just like other tropical countries) has a lot of different snacks made from banana. But mostly either for snack or dessert. And today I’m going to share of one my favourite (from many) banana snacks. I’m not really sure how to translate this snack in English though. That’s why I just write “just another banana fritters” because it is banana fritter just different style. The dough is very crispy even when it’s cold already. As long as you don’t keep them in the fridge. Because then it will be soggy. Actually one of my goal for this blog is to share with all of you some of my favourite banana snacks. But Indonesian these days are very creative, they keep making something new I can’t keep up. Everytime I’m in Indonesia for holiday there are always something new to try. Very creative people, I envy them. For this recipe I took it from this blog here. And some of other banana recipes I’ve made before: turnover-ish,ย easy banana dessert, banoffee, cakeย and …

Nasi Uduk

Warning: It’s a long post. At least longer than usual ๐Ÿ˜› Nasi Uduk is rice with coconut milk and served with at least 3 different types of side dishes. It’s pretty similar with Nasi Lemak from Malaysia. And Indonesian Yellow Rice (except that this is not yellow). Here you can see I have 5 different side dishes. I can say that this one is pretty complete for Nasi Uduk. Only missing crackers (due too laziness of using too much oil just to make crackers). Unfortunately I can’t really share the complete recipe for this food. The Kering Teri Kacang is from my grandma. She sent it to me all the way from her city (my dad moved far away from his hometown) And the city she lives in, it called Medan, it has the best tiny dried anchovy for this kind of side dish. It’s not easy to get them in another city in Indonesia, even if you can find them, they’re more expensive. It’s very precious for me here in Sweden. I can eat …

Terang Bulan (Indonesian Pancake Balls) again!

It’s Friyay! Very grey here though. Hopefully we’ll get some sun in the weekend because me and some of my Indonesian friends are planning to have a picnic on Sunday as well as a farewell party for a friend who’ll go back to Indonesia on Monday ๐Ÿ˜ฅ Anyway, if you’re following my blog, I’ve shared the recipe for Indonesian pancake here. I’ve been using that recipe until I found this one. And never go back again since then. You see, the best way to cook Indonesian pancake is by using iron pan. Or any thick pan. And with low heat. Because our pancake is pretty thick compare to other pancakes. And by using thick pan, it will cook evenly. If you use normal non stick pan, the most common thing will happen is that the bottom will be super dark but the top will still be wet. So thick pan will make it cook evenly and will give it a nice golden brown colour. This time I was experimenting with new pan. Got it from …

Sop Buntut (Oxtail Soup)

So where have I been again? Abandoned the blog for more than a week. I got chicken pox. Yes, in my age. Yikes! How embarrassing! Started with fever for 3 days and then one morning when I woke up my face already covered by rashes and blisters. No wonder the night before I couldn’t sleep from itch all over my face and head. Woke up every one hour from the itch attack. It wasn’t nice at all. Didn’t want to look at the mirror for a few days because I looked scary. How bad was it? Well, my husband had to stay 4 days from work to look after his girls (me and daughter), luckily we had a long weekend last week from Easter. He had to cook and clean while I was just staying in bed. Not much energy and useless. Also, last Sunday my husband’s grandma visited us. And she saw my photo (the one I use for my profile photo in about section on the right) and asked if it was me. …

Tilapia in Spicy Sauce and Spiced Yellow Broth

There’ll be two recipes in this post. One made by me and the other one made by my younger sister. These are the recipes from when I was in Indonesia. I wrote about it in the post here. I always find it slightly tricky to cook spicy foods at home. Because my daughter can’t eat spicy food (obviously) and husband prefers something not spicy too. At the end if I want to cook something spicy it’ll only be for me. And to be honest, I don’t really like cooking for my self. So the only option is having chilli sauce ready all the time.

Soto Banjar

Soto Banjar is another chicken and vermicelli soup in Indonesia that comes from Kalimantan (Borneo) province. I think every island has their own soto dish. And each soto tastes different. Soto Banjar and Soto Jawa (Javanese chicken noodle soup) are my mum’s two favourite from all soto and made them often. It makes senses though, because my mum is Banjarnese and dad is Javanese ๐Ÿ˜€ I’ll try to make a complete Soto Jawa bowl next time, so you can see the difference. Because they’re very different. Actually, there’s also 1 more important thing to complete this bowl, potato cake. But I didn’t make it when I made this. Hopefully I can update a complete bowl soon when I come back from my holiday.

Mie Celor Palembang

It has been a while since I post a proper food. Too many sweets experiments ๐Ÿ˜€ This is a noodle soup from Palembang city. If you’re my reader, I’m guessing that you remember about Empek-empek is my most favourite food in the world, is also originally from this city. Anyway, don’t you think I’m getting worse at writing blog post lately? I always feel like just writing the recipe straight away (but that’s not very nice) and so I end up writing random stuffs. And for this post I don’t really have any random stuffs to share with you. So, let’s get to the recipe right away ๐Ÿ˜€ Ingredients: 500g whole prawns 100g bean sprout, boiled (didn’t have it in stock) 2 eggs 400ml (1 can) coconut milk 2 big red chillies, sliced (I skipped this) 4 garlic cloves, chopped juice from 1 lime 2 tbsp corn flour, disolve with 4 tbsp water 3 tbsp vegetable oil 2 tsp brown sugar salt & pepper   Additional ingredients to serve with: cooked egg noodle hard boiled …

Rempeyek

If I have to translate it to English, we can call this rice flour crackers. Super easy to make. The only tricky part is cooking it. You just need some practice to get used to it. Once you get it, it’ll be easy. As easy as eating them (hmmm… maybe eating them is easier). I used to see my mum making these crackers at home. She always made lots of them. And have to stand by the stove for two to three hours. Everyone in the family loves these (well, we just love crackers). Very popular crackers too in Indonesia. But a bit more expensive than regular prawn or fish crackers. Because it’s a bit time consuming. I took the photos a while ago. But I just had a chance to make a short video to show you how to make this last weekend. The recipe is very simple. Basically its 4-1-4. Four parts of rice flour, 1 part of tapioca flour and 4 parts or water. No matter what measurements you use. Grams, cups, …

Mie Ayam Ungu (Purple Noodle with Chicken)

I’ve posted Mie Ayam (Noodle with sweet soy sauce chicken) before. But one of my friend inspired me this noodle when she made rainbow noodle for her daughter. And I’ve told you about this before, that I’m not a big fan of rainbow foods. Just because they required so much work. And I’m a lazy cook my self, so, yeah, only managed to make purple noodle ๐Ÿ˜€ It’s a short post today since I won’t be sharing any recipes. To make this, you can check my previous Mie ayam, Noodle and Bakso. For the purple noodle, substitute half of the water with beetroot’s juice (from 1 beetroot per noodle recipe). Serve with bok choy, fried onion and chilli suace (sambal).