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 | 1 Comment -
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
Fish Archive
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Nasi Goreng Cabai Hijau Kemangi Recipe (Indonesian Green Chili Fried Rice with Lemon Basil)
Posted on August 11, 2010 | 12 CommentsNasi goreng (fried rice) is a kind of signature dish in Indonesia. You can name many different variants. I bet you have seen some ready-to-use nasi goreng spices at grocery stores. To be honest, I only used that spices package of nasi goreng once. I... -
Braised Salmon Belly in Miso Sauce
Posted on July 26, 2010 | 26 CommentsThis recipe is adapted from Saba no Miso-ni (Braised Mackerel in Miso Sauce). Gimli Fish Market is one of stores that I like to buy my fish. Last week, I bought a package of Pickerel Cheeks, Salmon Trims and Swordfish. Salmon trims are the cuts... -
Nuoc Mam Cham Mussels and King Oyster Mushroom
Posted on July 13, 2010 | 26 CommentsI still have a bottle of nuoc mam cham in my fridge, the leftover from my post Bun Tong Nuong Cha Ram. At that time, I tripled the recipe since I really love the taste. Vietnamese herbs are plenty at the Asian markets in Winnipeg... -
Gulai Kerapu Tauco (Grouper Curry with Fermented Salted Soy Bean)
Posted on June 21, 2010 | 10 CommentsGulai Kerapu Tauco is very interesting combination dish. Indonesian gulai is influenced by South Indian cuisine especially curry and by adding fermented salted soy bean sauce/paste (or tauco), it makes this dish very fusion. Tauco is a part of Peranakan ingredients in Indonesia. In Indonesia,... -
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... -
Teach a Man to Fish: Pepes Ikan Woku (Manado Woku Spiced Fish Wrapped in Banana Leaves)
Posted on October 28, 2009 | 1 CommentI just realized that there is the 3rd annual Teach a Man to Fish as the latest intake is October 31. Better to get hurry before I let it pass again since I missed the 2nd one. As a girl who grew up in the archipelago... -
Stir Fry Bittermelon and Anchovies with Tauco Recipe (Tumis Pare Teri Bumbu Tauco)
Posted on October 20, 2009 | 25 CommentsTauco are salted fermented soybeans and pronounced tow chow. They were brought to Indonesia by Chinese immigrants. It has cooperated with Indonesian culinary for centuries. Each regions of Indonesia have different type of tauco. It can be combined with fish, chicken, vegetable, tofu etc.Tauco are... -
Indonesian Eid ul-Fitr Dishes 2009
Posted on October 11, 2009 | 10 CommentsI posted these hidangan lebaran longer than I thought. Hidangan Lebaran literally means Eid ul-Fitr dishes. In Indonesia, we call Eid ul-Fitr for Idul Fitri or Lebaran. On this day, Indonesians usually make special dishes. I didn’t really think to make special ones as I... -
Gulai Paku (Pakis) – Minang Fiddleheads Curry
Posted on May 24, 2009 | 18 CommentsEdible fiddleheads are only available during late May to early June in Manitoba, Canada. It means I only eat once a year since I moved to this country. Since my father was a part of Sumatrans, our family used to have edible fidleheads for gulai... -
Pepes Ikan Kembung (Indonesian Mackerel en Papillote)
Posted on May 20, 2009 | 6 CommentsCooking in parchment paper, en papillote in French or al Cartoccio in Italian. It’s a perfect technique for delicate fish filets. This method in which we seal the food in a pouch and bake. The food essentially steams in the oven in its own juices....
