Blog Archive

May 2012

Spring Roll/ Lumpia

Serve for 15 pieces


  • Cooking oil, for deep-frying
  • 1 Bouillon cube
  • 15 Sheets Spring Roll Skin
  • 3 Cloves Garlic, minced
  • 1 tsp Ginger, grated
  • 2 Carrots, cut julienned
  • 20 gr Mu-Err (mushroom). Soak in a warrm water for 30 minutes, drained & finely chopped.
  • 2 stalks Spring onion, finely chopped
  • 500 gr of RiceVermicelli, pour boiling water & drained
  • 1 tsp Fish Sauce
  • 1 tbsp Sesame oil sauce
  • 4-5 tbsp of Salty soy Sauce
  • 1 White Egg
  • ½ tsp five-spice powder (you can substitute with royco/aromat) 
  • salt & pepper, just to taste

How to make it

  • Rice vermicelli: Add 1 bouillon cube in hot boiling water,  2 tbsp salty soy sauce & Rice Vermicelli. Once it turns soft, drained it in a colander. Set aside to cool for 20 minutes. 
  • Heat 2 tbsp of oil in a wok, sautee carrots & Mu-Err mushrooms and stir-fry for 3-5 minutes. Season with salty soy sauce and five-spice powder/aromat. Then remove from the wok and set aside to cool for ten minutes. 
  • Separate the Spring Rollb sheets from each other & cover them with a damp tea towel to prevent from drying. Place the grated garlic in a big bowl, grated ginger, spring onion, the mixture of carrots & mushrooms. Then season with sesame oil, salty soy sauce, fish sauce, a pinch of aromat, salt & pepper just to taste. Stir well until well combined. 

  • Place a wrapper on a dry board & spoon 1 tablespoon of the filling onto wrapper near the bottom corner. 

  • Cover it with the down corner and bring the two opposite corners together.

  • Bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.  Tuck the top edge in and seal it with a little of the beaten egg white. Cover it with a damp tea towel. Repeat with remaining wrappers, filling and white egg. (Note : If you want to keep some in future, keep the extra spring rolls in a plastic bag & put it in freezer.)

  • Heat oil in a wok over medium-high heat and fill the wok to a quarter of its depth with vegetable oil. Be careful when you lower the spring rolls into the oil and deep-fry for 5-8 minutes or until golden-brown. The oil should be very hot. Remove with a slotted spoon and drain it with kitchen paper. 

  • Transfer the spring rolls on a plate and serve. Add some sweet chili sauce. 

Enjoy! En Guete! Selamat Makan! 

Indonesian Sweet Pancake/Martabak Manis


  • Margarine/Butter, for frying
  • 300 gr Plain Flour
  • 170 gr Granulated Sugar
  • 1 tsp Baking Powder
  • ¼ Salt
  • 1 tbsp Dry Yeast Instant
  • 3 Eggs (2 Egg yolks & 1 Full Egg)
  • ½ Vanilla Powder
  • 400 ml Warm Milk

For the Filling

  • Margarine
  • Shredded Cheese
  • Chocolate Sprinkle
  • Condesed Milk
  • Ground Peanuts (I use cashew nuts)
  • Granulated Sugar 

How to make it

  1. Sift flour in a bowl. Add vanilla powder, sugar, eggs, vanilla powder. Stir well.
  2. While whisking pour slowly warm milk. Then add dry yeast & baking powder, whisk further until well combined & soft. Set the mixture aside for about 40 minutes. 
  3. Heat a saucepan on a low heat, add margarine & pour the mixture into the hot saucepan and then cover it. Let it stand until the middle of the mixture is cooked. Don’t forget to check that the bottom of the mixture is also cooked. (When bubbles start to form, sprinkle some sugar, and then cover it back).
  4. When the surface has dried up, take it out of the pan.
  5. Move the mixture on a chopping board. Spread some butter on top of it & add whatever toppings you desire according to your taste.
  6. Cut into half and put one half on top of the other.  Spread some butter outer of the cake, then cut it into smaller squares, or cut as you desire. Now your Martabak is ready to serve.

Enjoy! En Guete! Selamat Makan!

Otak – Otak Ikan/ Fish Cake


  • 400 gr Fresh Mackerel/ Pangasius Fish
  • 2 egg Whites
  • 4 Leeks, thinly sliced
  • 3 cloves garlic, mashed
  • 100 ml Coconut Milk, thick 
  • 1 tbsp Plain flour
  • 150 gr Tapioca Flour
  • 1 tsp Seasoning
  • Salt & pepper, just to taste
  • Banana Leaves, for wrapping, about 20 cm x 20 cm 
  • Bamboo Toothpicks/ Staples

 Peanut Sauce

  • 200 gr Fried Peanuts, Crushed/ Puree
  • 3 red Chilies
  • 2 Cloves Garlic
  • 2 tbsp Granulated Sugar
  • 3 Candlenuts, roasted
  • 2 tbsp Sweet Soy Milk
  • 150 ml water

How to make it

  1. Mash the Mackerel until completely blended. Add egg whites, milk, garlic, seasonings, sugar and a pinch of saltmix well. Put tapioca flour and leeks stir until well blended.
  2. Take a tablespoon of the mixture and place it on the banana leaves. Roll lengthwise and hook both ends with the bamboo toothsticks. 
  3. Roast over a low flame.  
  4. Serve with peanut sauce.

Peanut Sauce: Blend all the ingredients in a food processor (if its too thick you may add more water), then add it in a saucepan. Cook the sauce over low heat until boiling and slightly thickened.

Enjoy! En Guete! Selamat Makan!

Porridge with Soto Flavor/Bubur Rasa Soto


Ground Spices

  • 1 Big Shallot/ 4 small Shallots
  • 2 Cloves of Garlic
  • 1 cm Galangal
  • 1 cm Ginger
  • 1 cm Turmeric, roasted (you can substitute with 2 tsp Turmeric powder)
  • 1 tsp Pepper
  • 1/2 tsp Salt 
  • 1/2 Koriander

Complement for the Porridge

  • 2 stalks Celery, thinly sliced
  • 2 tbsp Fried Soy Beans
  • 3 tbsp Fried Anchovies
  • Prawn Crackers 
  • Salty Soy Sauce (optional)  

How to make it

  1. Cook rice in a Pan with water over medium heat, stirring until thick and all is done. Add salt, pepper and mix well, remove from heat and set aside.
  2. Heat the oil in a wok. Add the ground spices, lime leaves and lemongrass. Saute until cooked and fragrant. Pour coconut milk and cook until it is boiling, stirring frequently (to avoid the damage from the coconut milk).
  3. Add the spicy coconut milk into a pot of porridge. Re-heat the stove, cook & keep stirring until the porridge is thick and cooked. Remove from heat.

Serve : * Put the porridge into a bowl. Sprinkle with thinly sliced ​​celery, soya beans, fried anchovies, salty soy sauce & prawn crackers.

Enjoy! En Guete! Selamat Makan!

    Kue Pukis


    • Oil, for cooking
    • 200 gr Plain Flour
    • 180 gr Granulated Sugar
    • 200 ml Warm Coconut Milk, thick
    • 1 tbsp Dried Yeast Instant
    • 3 Eggs
    • 5 tbsp Warm Water 
    • Pukis Cake Mold 

     How to cook it

    1.  Mix dried yeast in a glass with warm water until dissolved, set the yeast mixture aside.
    2.  Whisk eggs and sugar in a Bowl until the colour changes to pale and fluffy. Then slowly add flour while stirring. Add the yeast mixture & warm coconut milk, then stirr all until well blended.
    3. Let the mixture stand for 30-40 minutes.
    4. Preheat a pukis cake mold, then put oil.
    5. Pour 3/4 of the mixture into the mold, add some sprinkle chocolate for the topping, then cover it with the lid. Cook until the surface  of the cake is dry. Remove from the mold and now  your pukis is ready to serve

    Enjoy! En Guete! Selamat Makan!

        Nam Tok Salad/ Spicy Grilled Beef Salad


        • 300 gr  (Beef/Pork), cut thinly & grilled
        • 50 ml Beef broth mixed with 2 tbsp soy sauce
        • 2 Small Shallots, cut thinly
        • 2 kaffir Lime Leaves, cut finely
        • 2 stalks of Spring onion, coarsely chopped
        • 1 tbsp of Thai Rice Powder
        • 1 tbsp of Chili Powder
        • 2 stalks of Corriander/ Cilantro Leaves, coarsely chopped
        • 2 stalks fresh mint leaves, coarsely chopped
        • 2 tbsp Fish Sauce, to taste
        • 4 dried Chilies
        • 3 Chilies, cut into small pieces
        • Sugar (optional)
        • 1 Lime Juice, freshly squeezed


        • Cucumber
        • Carrots
        • Chinakohl

        How to make it

        1. Grill the steak in a saucepan over medium-high heat for about 10 minutes – (5 minute on each side), then roast in oven with 200°C (392F) for another 10 minutes (5 minute on each side). Once it’s done, remove from the  oven & Slice into thin slices. (with pork, it should be cooked through but still very tender and juicy).
        2. Place the grilled beef in a medium bowl, then add the beef broth, which is already mixed with soy sauce, the slices of shallots, lime leaves, kaffir lime leaves, rice powder, chili  powder, chillies, dried chilies, spring onion, fish sauce, lime juice, corriander leaves and fresh mint leaves.. Mix well all  the ingredients. Once it is done, transfer to serving platter. Serve with steamed Jasmine rice.

        Enjoy! En Guete! Selamat Makan!

        Jukut Urab


        • 4 tbsp Vegetable/ Coconut Oil
        • 50 gr Cabbage, Cut into pieces about 2 cm, (boiled, drain with colander & set aside)
        • 50 gr Bean Sprouts, (boiled, drain with colander & set aside)
        • 50 gr Spinach, (boiled, drain with colander & set aside)
        • 50 gr Long Bean, cut into 15 cm (boiled, drain with colander & set aside)
        • 3 Chilies
        • Grated coconuts
        • Dried Shallots

        Spicy Paste (Blended)

        • 3 Garlic Clove, minced
        • 3 Red Chili
        • 3 Kaffir lime leaves, very finely sliced 
        • 5 cm Galangal, peeled the skin & chopped finely
        • Salt & Blackpepper to taste

        How to make it

        1. Boil separately: cabbage, spinach, bean sprouts, long bean. Drain it with colander & set aside.
        2. Coconut spicy paste for Urabmix the grated coconut with ground spices, stir & steam for about 15 minutes to make it more durable. Remove and let it cool 
        3. Mix all the vegetables with the coconut spicy paste, and now your urab is ready to serve.

        *Season to taste with salt, pepper and limejuice. Serve your Jukut Urab at room temperature.*

         Enjoy! En Guete! Selamat Makan!

        Japanese Hamburger Steak

        Serve for 2 Peoples



        • 2 tbsp Olive Oil
        • 1 Onion, minced
        • 300 gr Ground Beef
        • 1/2 tsp Salt 
        • 1/3 tsp Blackpepper
        • 1/2 tsp Nutmeg
        • 1/4 tsp cinnamon
        • 2/3 tbsp Fried Onion
        • 20 gr Breadcrumbs
        • 2 1/2 tbsp Milk
        • 1 Egg

        For the Sauce:

        •  55 ml water
        • 1/2 Onion, minced
        • 1  1/2 tbsp Soy Sauce
        • 1 tbsp Mirin
        • 1  1/2 Clove Garlic, grated
        • 15 gr Butter/ Margarine
        • Salt & Blackpepper, just to taste

         Side dishes

        • Vegetables (Broccoli, Carrots, etc)
        • Potatoes (Mashed, steam, or country cuts)

        How to Make it :

        1. Put the olive oil in a saucepan over high heat, fry the onion for the meat & sauce mixture for 5 minutes – then lower to medium heat. Remove to cool & set aside.

        For The Sauce :

        1. Place a saucepan over medium high heat, add water, soy sauce, mirin & the fried onions. Mix it well.  Once it is boiling then add butter, grated garlic & stir ligtly. Remove from the heat & set aside.

        For the Meat Mixture :

        1. Mix well breadcrumbs & milk in a bowl
        2. Add ground meat, season it with salt, blackpepper, cinnamon, nutmeg, mix well in a bowl. Then add fried onions, mix the breadcrumbs with milk & egg to the mixture. Mix all – with ur hands.
        3. Divide the mixture in half. Wash your hands, then add oil into your hands. Take the meat mixture and shape it to a hamburger shape. Then set aside.
        4. Heat olive oil over medium heat & cook the meat until golden brown (If there is too much oil in a pan you can remove it with napkin/tissue). Lower the heat to add water, cover it & let it  steam for about 10 minutes or until the water is evaporated.
        5. Once the meat is cook place it on a plate. 
         *How to serve it : In a plate, add sauce over the steak then you may serve this dishes together with
        some vegetables, Mashed Potatoes, Country cuts or even with Steam potatoes.
        Enjoy! En Guete! Selamat Makan!

        Green tea Vermicelli with Bärlauch Pesto


        Ingredients for Bärlauch pesto

        How to make it

        1. Bärlauch Pesto: Add Bärlauch Blätter/ Wild Garlic leaves in a blender, half cream, olive oil, a pinch of salt & blackpepper. Blend all the ingredients until smooth.
        2. Boil three quarters of water in a pan. Add some salt.
        3. Add the Green tea vermicelli into the boiling water and cook it for about 10 minutes or until “al dente” – which means cooked but still a little stiff to the bite. (Do not let it overcook).
        4. While the vermicelli is cooking, you can make the sauce.  
        5. Place a saucepan on a medium-high heat. Add olive oil, then add the onions and garlic, and stir it for a few minutes until its getting golden-brown.
        6. Add Pinienkerne/Pine Nuts, let it roast for 15 minutes then add Salami. Stir occasionally.
        7. Now add Half cream, stir it again until simmering, then add the Bärlauch pesto. Cook together until the sauce is obsurb, last add some shredded Parmesan cheese. Season well with some salt and blackpepper and stir the whole mixture together.
        8. Take the vermicelli to the sink and drain it into the colander. Add some butter so the vermicelli will not be sticky.
        9. Transfer the vermicelli to the saucepan. And cook it at medium heat and season with the cooked cream. 
        10. Remove from the heat.
        11. Just before serving: add whole leaves of parsley. And serve!

        Enjoy! En Guete! Selamat Makan!

        Klepon / Sweet Rice Balls Stuffed with Coconut Sugar


        • 30 gr of Glutinous Rice Flour
        • 125 gr Tapioca Starch
        • 70 ml coconut milk (prefereably lukewarm)
        • 60 ml Pandan juice from fresh pandan leaves/ 2-3 drops of Pandan Paste
        • Javanese Palm Sugar, grated finely
        • 1 litter  of  Water, to boiled
        • Mix 1/4 tsp of salt with Freshly Grated Coconut 

          *if u buy dry coconut grated from the packaging, you need to add a pinch of salt & 2-3 tbsp of water then mixed it together*

          How to Make it

          1. Mix the glutinous rice flour with lukewarm water and pandan juice/pandan paste into a firm & flexible dough.
          2. Pull off the dough with 2 teaspoons and shape it into a ball.
          3. Push your thumb finger into the center of the ball (to make a hole), and put in grated palm sugar about ½ of teaspoon. Seal and roll it back into the ball shape with the palms of your hands. Prepare all the balls then set them aside.
          4. Drop the balls into the boiling water, once the balls are floating remove them directly to the grated coconut. Now your Klepon are ready to serve.

           Enjoy! En Guete! Selamat Makan!