Welcome to Indonesia Eats
Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born Winnipeg (Canada)-based food photographer.
A collection of Indonesian and Asian recipes with style, eye-catching photographs and personal stories about cooking Indonesian and being Indonesian away from home. Indonesia Eats is a memoir of her homeland.Featured Stories
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Sushi Hut, Brandon
16 May 2013 9:26 AM | 2 Comments -
Ikan Ceng Cuan (Braised Ginger Fish – Peranakan Style)
09 May 2013 7:00 AM | 7 Comments -
Korean Stir-Fried Squid Recipe (Ojinguh Bokkeum)
07 May 2013 6:30 PM | 6 Comments -
Choice Sushi
05 May 2013 6:30 PM | 6 Comments -
Raw Kale, Carrot, Cucumber, Celery Salad
10 April 2013 7:54 PM | 3 Comments
Japanese Recipes Archive
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Bali: Sushi Tei Kuta
Posted on March 17, 2013 | 6 CommentsBali is a heaven for fish and seafood lovers. To be honest, I don’t enjoy sushi as much as sashimi. I used to love sushi so much but now if I have to choose sushi or sashimi, I’ll go fo sashimi all the way. Somebody... -
Shrimp, Tofu, and Mushroom Ankake Donburi Recipe
Posted on January 5, 2011 | 18 CommentsSeriously, I have been wanting to make Ankake Donburi (あんかけ丼) for so long. Harumi Kurihara the author of Everyday Harumi cookbook has the explanation what Ankake is. Ankake is a typical Japanese sauce, made from thickened dashi stock and can be served with a variety... -
Salmon Head Tempura Recipe
Posted on September 21, 2010 | 24 CommentsA Canadian adaptation of Japanese tempura. It’s often to be offered at Japanese restaurants and served with a special sauce. Salmon heads and trims are common to be sold at the markets here. At Asian markets, I often see salmon heads on sale. Special for... -
Momo – Japanese & Korean Restaurant
Posted on September 6, 2010 | 21 CommentsPlease find 3 more pictures below that have been in my file since early January and April this year. I went to this place about 3 times already. I first came to try this restaurant with a friend and chose Ohjinguh Bokkeum meal. It came... -
Call It Fusion – Javanese Fried Bihun Topped with Salmon Teriyaki
Posted on April 21, 2010 | 7 CommentsI totally made a fusion food. Bihun is what people known for rice vermicelli. This dish was influenced by the Chinese immigrants in Indonesia. Incorporated with Javanese spices makes this dish a Javanese dish. Topped with Salmon Teriyaki induces a totally fusion dish. To be... -
Miso Mussel Tofu Soup – Masak Bareng Yuuk Event
Posted on January 2, 2010 | 12 CommentsOh yeah… I must admit that I have been crazy about Japanese food. Japanese food seems a good friend of my husband since he found out that he is allergic to wheat. Hence, eating out is not easy anymore for us, especially if you live... -
Garlic Mussel with a Japanese twist
Posted on December 29, 2009 | 5 CommentsIf you go to seafood restaurants here, you may find garlic mussel on the menu. Most restaurants will apply dry white wine. Another way of cooking this, it’s by twisting with Asian style. Enhancing with the Japanese broth or dashi is not a bad idea.... -
Homemade Dashi Stocks
Posted on December 20, 2009 | 23 CommentsOne day, I stumbled upon Serge the Concierge. Serge Lescouarnec, the owner of the blog offered a Cooking and Manga on Menu for Everyday Harumi book contest part 3. I submitted my answer of a Manga on Food and Cooking. Manga was a part of... -
![[Food Photo Series] Go Green with Matcha Soba](http://indonesiaeats.com/wp-content/themes/arras-theme/images/thumbnail.png "[Food Photo Series] Go Green with Matcha Soba")
[Food Photo Series] Go Green with Matcha Soba
Posted on October 4, 2008 | 16 CommentsThis is the second series of Go Green. It was actually served with dashi miso broth, wakame, tofo, chrysanthemum greens (other names: garland chrysanthemum, edible chrysanthemum, tong ho), lo bak (other names: Japanese daikon, Japanese/Chinese radish), and green onion. Since I wanted to take several... -
Japanese Souffle Cheese Tart
Posted on January 18, 2007 | 7 CommentsI love souffle! I love cheesecake! I love tart! This recipe is adapted from Japanese Souffle Cheesecake of Kyoko’s Kitchen. It is supposed to use 18 cm round cake pan, but my springform pan is 22-cm, so I decided to make individual size by using...
