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
Indonesian Food Archive
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Keripik Bayam (Indonesian Amaranth Greens Crackers)
Posted on June 15, 2011 | 1 CommentAmaranth Greens Crackers are something that addictive to snack on. Yunita Rahmasari or known as Tata of Bonita’s Cooking & Bento Wonderland will present a recipe on how to make Keripik Bayam (Indonesian Amaranth Greens Crackers. She is a talented bentoist who share the same passion... -
Gohu Recipe (Minahasa Green Papaya Salad)
Posted on June 3, 2011 | 5 CommentsGohu is a popular green papaya asinan from East Indonesia, to be exact Minahasa (North Sulawesi). Asinan is very similar to acar or another name for pickle in Indonesia. As other Minahasa foods or better known as Manado, gohu is spiced up with lots chilies.... -
Kering Kentang Recipe (Indonesian Dried Potatoes)
Posted on May 31, 2011 | No CommentsIn Indonesia, potatoes are eaten for a side dish as vegetables and not a main carbohydrate source. We can eat potatoes with rice. This time I made my old time favourite, kering kentang or dried potatoes. Kering kentang is often served to ccompany nasi kuning... -
Emping Melinjo Manis (Indonesian Sweetened Paddy Oats Crackers)
Posted on May 23, 2011 | 2 CommentsEmping or Emping Melinjo is a popular cracker to company Indonesian foods. The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes and made from seeds of Gnetum gnemon (paddy oats, melinjo, belinjo). Melinjo is widely... -
Gulai Daun Ubi Tumbuk Recipe (Mandailing Crushed Cassava Leaves Curry)
Posted on May 20, 2011 | 4 CommentsGulai Bulung Gadung Na i Duda or known as Gulai Daun Ubi Tumbuk in bahasa Indonesia is a one of my childhood curries as my paternal family is originally from Mandailing area. Thou I was born and raised in Java, my late dad often asked... -
Peranakan Shrimp and Chicken Cake Recipe (Kee Kian or Kekian)
Posted on May 5, 2011 | No CommentsFor people who live outside Indonesia, Malaysia or Singapore, you may know the term of Nonya instead of Peranakan. Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Nusantara region during the Colonial era. Nusantara... -
Otak-Otak Bakar Recipe (Indonesian Grilled Fish Cake)
Posted on April 27, 2011 | 3 CommentsWe, the Asians love our fish or seafood cakes. Here is one of Indonesians’ favourites, otak-otak. Three cities are famous for its otak-otak, Palembang, Jakarta and Makassar. Which sauce do you choose? The Palembang or Jakarta one. Cuko (spicy tamarind sauce) or peanut sauce. In... -
Lontong Kikil Recipe (Surabaya Beef Tendon Soup with Rice Cakes)
Posted on April 23, 2011 | No CommentsKikil is a popular street food in East Java especially Surabaya and surrounding areas. My late dad loved beef tendon dish such as Gulai Tunjang (Beef Tendon Curry, a West Sumatran dish) and this lontong kikil. When I still lived in Indonesia, lontong kikil was... -
Sambal Kemiri Recipe (Indonesian Candlenuts Sambal) for Soto or Soup
Posted on April 20, 2011 | 3 CommentsKemiri or candlenut (Aleurites molucanna) is common ingredient to be used in Indonesian cooking to enhance flavour and thicken Indonesian curries (gulai, kari or kare) and sambals (Indonesian style chili paste or relish). A candlenut is a waxy nut that look similar a large hazelnut.... -
Ote-Ote/Heici Recipe (Javanese Shrimp Cake)
Posted on April 17, 2011 | No CommentsOte-ote (read: oh-tay oh-tay) or heici (read: hay-chi) is another variety of fritters. Instead of translating into a shrimp fritter, I’d rather say it a shrimp cake. A similarity cuisine between Southeast Asian foods is common. One day when we went to a Vietnamese restaurant...
