Pepes Jamur Sunda is a steamed mushroom dish that is very popular in Indonesia. Compare to many other Indonesian dishes, Sundanese foods are more simple in ingredients. Sunda is an ethnic group that is inhabited on the west part of Java island. For people with a restricted diet such as vegans, this food is a …
Nasi Kerabu Malaysia is a type of mixed rice, in which it has a blue colour and eaten with fish, chicken, beef, crackers, salads and/or pickles. The blue colour of Nasi Kerabu comes from the petals of Clitoria ternatea (butterfly-pea) flowers or bunga telang. Due to its popularity in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, Nasi Kerabu …
Serunding Kelapa Ikan or Sambal Kelapa Ikan and Ulam-ulaman are two Malaysian dishes to company Nasi Kerabu or any other Nasi set. The flavour of toasted coconut (kelapa) and fish is teased me to not snack it as it is. When we mix Serunding Kelapa Ikan and Ulam-ulaman, they remind me of Urab or Urap-urap …
Solok Lada is a flavourful stuffed green chili peppers with fish meat which I enjoy especially to company Nasi Kerabu (Mixed Hebs Blue Rice). If any Malaysians read this, please let me know if I do the right way to make Solok Lada. Similarity ingredients between Malaysian and Indonesian cooking is very common due to …
Ayam Percik is originating from the Northern state of Kelantan, Malaysia. The flavourful chicken is a result of spices marinade and basting with a rich coconut gravy prior to grill. The spices that Kelantanese uses for Ayam Percik is quite simple. Malaysia and Indonesia are neighbourhood countries. We share similar cultures and language root. However, as …
These Soybean Sprouts are seasoned to the Korean way for banchan (side dish). Kongnamul Muchim (Korean Seasoned Soybean Sprouts) is an easy banchan to make. There are 2 ways to season these Soybean Sprouts that I know. Most common Kongnamul Muchim at Korean restaurants in Canada is the plain one. I myself prefer the red …
Korean Seasoned Soybean Sprouts: Kongnamul Muchim Read More »
Sate Matang is first introduced in Matang Gelumpang Dua of Bireun, North Aceh. “Matang” means cooked or ripe in Indonesian. But, in this case, Matang was from the area where the first time this Saté was introduced. Sate Matang can be made from beef or goat. Let me know what other Saté recipes you want …
The recipe of Dutch Cooked Oxtongue with Hollandaise Egg Sauce (Gekookte Ossentong met Hollandaise Eiersaus) is from an old Dutch cookbook with old Dutch spellings and printed in 1946. This cookbook was belong to his late oma which it was eventually passed down to his late mam. She often made Gekookte Ossentong – Dutch Cooked …
Sate Lilit Bali or Bali Minced Meat Sate is one of the Balinese dishes that is often to be taught at many Balinese cooking class in Indonesia. However, if you live in Edmonton, Alberta (Canada), I will be collaborating with Get Cooking Edmonton to deliver a class of Indonesian Sates on July 30, 2019. Sate …
BASE GENEP is a genius idea of Bumbu (Indonesian spices mix) that was created or found by Balinese ancestors either 2000 years ago or on the 9th century. Base (read: baa-se) is a Balinese pronunciation for Basa. Base Genep is basically a complete spices mix that you better make it a head. It helps you …
