Sunday, May 31, 2020

Sambal fried tempe

Another easy recipe if you have tempeh and have no idea what to do with it :)

What you need:

2 blocks of tempe, slice diagonally
a bowl of water mixed with a few pinches of salt
oil to fry tempe

4cloves of garlic, peeled and halved
3 shallots, peeled and halved
chili paste, salt, sugar


  1. Dip sliced tempe into salted water
  2. Heat oil in a pan, fry tempe until golden brown
  3. Drain and set aside
  4. In a chopper, blend garlic, shallot until quite smooth
  5. In the same pan used to fry tempe, remove the oil and leave just a tiny bit
  6. Sautee blended garlic and shallot until fragrant
  7. Add in chili paste, salt, sugar. Mix well. Check the taste. Off fire
  8. Transfer to a serving plate
  9. Add in fried tempe and mash using a pestle over the sambal. Serve

Saturday, May 30, 2020

Rujak Kangkung

One of my mom's fave dish and happened to be mine too :)
It's basically just blanched kangkung eaten with rujak sauce. Weird come to think of it, but it's yummy :P

Recipe is from HERE with my own adjustment

What you need: 

2 bundles kangkung, discard the roots and roughly chopped into 3parts
3 shallots, peeled and halved
7 large red chilis, cut
3 chili padi, cut
50g gula melaka, shaved
a thumb size belachan, grill over fire for awhile and chop finely
enough salt
1tbsp tamarind paste mix with 50ml water, leave it for 5mins approximately and strain
1 lime, washed and halved

  1. Boil a pot of water. Blanch kangkung about 1min. Drain and rinse. Set aside
  2. In another small pot, bring water to boil and add in shallots and chilis, boil until softened
  3. In a chopper, blend boiled shallots, all chilis until smooth. Add in gula melaka, belachan, salt and tamarind water
  4. Blend until well mixed. squeeze lime and mix. Leave the lime in the sauce. Check the taste
  5. Arrange kangkung on a serving plate. Pour sauce over it and serve

Wednesday, May 27, 2020

Sate Ayam Ponorogo

Indonesia has many types of chicken satay. Quite the same result and taste, but there is difference in details. This one is from Ponorogo, East java, typically sliced to a longer and thin cut, so the satay looks flatter (I cut thin but not long LOL) It doesn't matter, it's still yummy :)

Recipe is from Catatan Nina

What you need:
(I doubled up the recipe)

600g chicken fillet, slice diagonally to make them long and thin
6tbsp dark sweet soy sauce
enough satay sticks

Marinade: (to blend together to paste form)
14 shallots, peeled and halved
6 cloves of garlic, peeled and halved
1tsp coriander seeds
2cm blue ginger, peeled and cut
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
some cooking oil (easier to get smoother paste)

Dipping sauce: (mix well, to use before grilling the satay)
8tbsp chicken oil (deep fry chicken skin and use the oil)
10tbsp dark sweet soy sauce
2tbsp gula melaka, shaved

Peanut sauce:
400g crushed fried peanuts
4 large red chilis, deseed and cut
fried of 6 cloves of garlic
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
1/2 tsp sugar
800ml water

To serve with:
*sliced shallots
*vegetable achar (my addition)
*fried onion (my addition)
*drizzles of dark sweet soy sauce (my addition)

  1. Mix chicken slices, dark sweet soy sauce and marinade paste. Make sure all pieces well coated. Keep in an airtight container and keep in the fridge for at least 1hour (I kept for a few hours)
  2. Meantime, prepare the dipping sauce, set aside
  3. Next, prepare peanut sauce. Blend peanuts, chilis, garlic and candlenut. Blend until smooth. Add in salt, gula melaka, sugar and water. Cook over low fire, keep stirring until bubbling. Off fire and set aside to cool
  4. Arrange chicken slices in sticks. Just before serving, dip each stick into the dipping sauce and grill until slightly charred, flip halfway
  5. Arrange on a serving plate some sticks of satay, sliced lontong, sliced shallots and vegetable achar. Pour some peanut sauce over the satay and lontong, drizzle dark sweet soy sauce and sprinkle fried onion. Serve

Monday, May 25, 2020

Banana Choco Chips Yoghurt Bread

Yummy treat for family and so easy to make. Using one bowl, just stir and bake :)

Recipe is from Cynthia Lim with my own modification

What you need:

300g plain flour
1tbsp baking powder
1/2 tsp baking soda
90g caster sugar
2 eggs (55g each)
160ml unflavored oil (I used rice bran)
200g yoghurt (I used plain, you can use fruity kind too but reduce sugar to 60g)
60ml milk
1tbsp vanilla paste (I used chocolate paste, I run out of vanilla)
a fistful of chocolate chips
2 bananas, sliced
more chocolate chips for topping

  1. Preheat oven to 190degC. Line baking pan with baking paper. I used 20cm square pan with 4cm height
  2. Mix eggs, oil, yoghurt, milk and vanilla paste in a bowl and stir well
  3. Add in flour, baking powder, baking soda and sugar and chocolate chips
  4. Mix gently just til combined. Do not overmix
  5. Pour batter into baking pan, Top with banana slices and more chocolate chips
  6. Bake for 30 minutes on the middle rack. Move up a level higher and bake for another 15minutes or when a toothpick comes out clean when inserted into the middle of the cake
  7. Remove from oven, and pan and let cool on cooling rack

Choco Banana & Coconut Buns

Recipe source: HERE

What you need:

300g bread flour
60g sugar
10g milk powder
2 egg yolks + 40g whipping cream + fresh milk = 220g (cold)
5g yeast
30g butter
2g salt

Filling: (optional and up to preference)
steamed raja banana
chocolate rice

Coconut filling can be viewed HERE


  1. In a breadmaker pan, add in wet ingredients: egg yolks, whipping cream, milk
  2. Followed by dry ingredients (in this order and make sure yeast and salt do not mix): salt, flour, sugar and yeast
  3. Start kneading and after 5minutes, add in butter
  4. Let the machine does the kneading and first proofing, total 1.5hour
  5. Take out the dough and transfer to a kneading mat lightly floured
  6. Knead a few times to further release air bubbles
  7. Shape dough into 40g balls and add fillings accordingly
  8. Shape the dough balls according to your liking and place on a lined baking pan
  9. Leave to proof covered with damp cloth, let it rise about 20-30mins depending on how warm the temperature is. Meantime, preheat the oven to 180degC
  10. Brush the top of each bun with fresh milk and bake on middle rack for 20mins or til the top is browned
  11. Remove from oven and let cool on cooling rack
  12. Store in an airtight container

Saturday, May 23, 2020

Arem Arem Ayam

I dunno how to call this dish in English. It's basically tasty rice with filling compressed in banana leaf and steamed. Appear similar to lontong (rice cake) but with more flavor and unlike lontong, this dish has filling of choice

Recipe is from Diah Didi

What you need:
(doubled the original recipe)

500g rice, washed
250ml thick coconut milk
750ml water*
1tsp salt
3 daun salam
enough banana leaves and toothpick for wrapping

For the filling:

300g minced chicken
2 large carrots, chop finely
250ml thick coconut milk
550ml water
8 shallots, peeled and halved
4 cloves of garlic, peeled and halved
4 large chilis, deseed and cut**
3tsp sugar
1tsp chicken stock powder
2tsp salt
3 daun salam
2cm blue ginger, lightly pounded
1 lemongrass, lightly pounded
3 lime leaves


  1. For the rice, mix everything in a rice cooker and let cook
  2. For the filling, blend shallots, garlic and chili until formed a paste
  3. In a pan, heat a little oil and sautee the paste until fragrant.
  4. Add in minced chicken and cook until change color
  5. Add in carrot, coconut milk and water, followed by daun salam, blue ginger, lemongrass and lime leaves
  6. Add in salt, sugar and chicken stock powder. Stir well and let it boil, stir ocassionally
  7. Simmer until almost all liquid absorbed. Check the taste and adjust accordingly. Let cool
  8. Place a clean banana leaf and spoon rice, put at one side of the leaf (the side closer to you), flatten it and add chicken filling over it. Cover with more rice placed on top of the chicken, and shape using the back of spoon to compress it
  9. Roll the banana leaf away from you to wrap the rice like how u do when u make swissroll 
  10. Tighten it and seal each end with toothpick. Do the same to the remaining rice (I was left with extra chicken filling cos I put too little filling in the first few rolls)
  11. Place rolls in the steamer and steam for 45minutes medium fire. Once done, remove from steamer and serve warm

*The water quantity depends on the texture of rice that you prefer. Typically, it should be on the softer side, to make it easier to clump together and shape like lontong. My kids don't like lontong and all kinds of rice which is soft, so I used 750ml water. If not, I would have added another 100ml water instead

**I didn't use chili as my kids do not fancy spicy food. For me and hubby, I added sambal on top of the chicken filling

Some people enjoy eating arem arem with spicy peanut sauce, I didn't prepare that as we're fine without it :)

Oh one thing I still have to learn is how to make it smaller. All my rolls are giant sizes LOL

Place rice and filling on one side of the leaf

Before steaming

After steaming

The not spicy for the kids

Spicy of course for me :)

Sunday, May 17, 2020

Thai Iced Milk Tea

Recipe is from HERE

What you need:
(for 1glass)

3tbsp Thai tea leaves
1cup hot boiled water
1.5tbsp sweet condensed milk
2tsp sugar
a pinch of salt
ice cubes
cheese cloth to strain tea leaves

  1. Wrap tea leaves in a cheese cloth and put into a cup or bowl. I like to clip the tip to the edge of the cup to prevent it from sinking in. Pour water into the cup. Let steep for 3minutes (I tried to steep for 5minutes it was too strong to our liking)
  2. Remove tea leaves and add in sweet condensed milk, sugar and salt. Stir well
  3. Pour into a cup with ice cube. Ready to serve
  • The original recipe adds evaporated milk before serving. We find it's not necessary. Again, up to one's preferred taste
  • I usually steep the tea leaves again for my second batch, this will be 5minutes. No waste! :)

Friday, May 15, 2020

Spicy Garlic Fried Crispy Squid

Recipe is from HERE

What you need:

300g cuttlefish, cleaned and cut into 1cm rings
1/2tbsp oyster sauce
1 egg
1tbsp corn starch
enough pepper
2pinches of salt
oil to deep fry

Dry coating mix:
6tbsp corn starch
4tbsp plain flour
1tsp baking powder
1tsp salt
enough pepper

Chili garlic mix:
3stalks spring onion
12 cloves of garlic
5 large chilies, deseeded
2 chili padi, deseeded
1 pinch salt
enough pepper
1/2tsp mushroom stock powder
a little oil

  1. Marinate cuttlefish with oyster sauce, egg, corn starch, pepper and salt. Keep in the fridge for about 15minutes 
  2. Chop finely spring onion, garlic and chilies. In a pan heat oil and sautee garlic til fragrant
  3. Add in chilies, stir until garlic slightly browned. Add in spring onion and stir until soft. Set aside
  4. In a plate, mix in dry coating ingredients
  5. Heat oil in pan or pot suitable for deep frying. Coat marinated cuttlefish into the flour mixture. Make sure it's very well coated all over. Deep fry until crispy
  6. Drain and place on a serving plate. Sprinkle chili garlic mixture over it and serve immediately

Thursday, May 14, 2020

Spicy Young Jackfruit in Coconut Milk

Recipe is from Diah Didi

What you need:

500g young jackfruit
2 daun salam
2cm blue ginger, lightly bruised
50g shaved gula melaka
1tsp beef stock powder (I used1/2tsp mushroom stock powder)
enough salt
1500ml coconut milk (I mixed 300ml thick coconut milk amd 1200ml water)

Blend into paste:
10 large chilies, deseed
6 shallots
3 cloves of garlic
1cm kencur root

  1. Cut jackfruit into large chunks, put into a pot of boiling water and let boil for about 10 minutes. Drain and cut into small pieces
  2. In a pan, heat oil and add in blended paste. Sautee until fragrant for a few minutes
  3. Add in daun salam, blue ginger, gula melaka and coconut milk. Bring to boil, stir ocassionally
  4. Add in salt and stock powder, followed by cut young jackfruit
  5. Stir well and let simmer for awhile until jackfruit turns soft, about 15minutes over low fire
  6. Check the taste, adjust accordingly and serve

Monday, May 11, 2020

Super Simple Steamed Milo Cake

Recipe is from HERE

What you need:
(half of the original recipe)

1cup milo
1tbsp sweet condensed milk
1/4tsp baking soda (I added)


  1. Prepare steamer and bring the water to boil. Wrap the cover with cloth if needed, to prevent water drip to the cake while steaming
  2. Grease and line 10x20cm baking pan
  3. Mix all ingredients (I used food processor)
  4. Pour into the prepared pan and steam for 45minutes
  5. Do doneness test with toothpick
  6. Remove from steamer and pan. Let cool on the cooling rack

Friday, May 8, 2020

Crispy Chicken in Butter Sauce

Recipe is from HERE

What you need:

400g chicken breast, sliced, mix with salt, pepper and garlic powder
8tbsp flour
1 1/2tbsp corn flour
1 egg, lightly beaten
Oil for deep frying
2tbsp butter

Sauce, mix together:
1 small onion, sliced
8tbsp worchestershire sauce
2tbsp oyster sauce
2tbsp dark sweet soy sauce
2tbsp ketchup
2tbsp sugar


  1. Mix plain flour and corn flour in a plate
  2. Dip chicken slices in beaten egg, and then roll into the flour mixture until well coated
  3. Deep fry until golden brown, set aside
  4. In a pan, heat 1/2tbsp butter and sautee onion slices until soft
  5. Add in sauce mixture, followed by the remaining butter. Let cook until slightly thickened
  6. Pour in crispy chicken and mix with the sauce until well coated
  7. Serve immediately

Wednesday, May 6, 2020

Crispy Chicken Teriyaki

The original chicken teriyaki can be viewed HERE

This is the modified kind, which my kids love too
I found the recipe in Reddit, really simple to make

What you need:
500g chicken breast
chicken teriyaki sauce (I used my homemade sauce)
2 eggs, beaten with 2tbsp milk
1cup plain flour
2 1/2 tbsp corn flour
1/2 tbsp salt
oil to deep fry

  1. Cut chicken breast as you prefer, I cut mine diagonally, almost parallel to the surface, to give the chicken more surface for easier even cooking
  2. Marinate with teriyaki sauce, enough to coat the chicken. Can keep in the fridge up to a night
  3. Before serving, heat oil in a pan
  4. Place egg mixture in a bowl
  5. Place both flours and salt in a container. Cover and shake until well mixed
  6. Transfer into a plate
  7. Dip each chicken slice into egg, followed by flour mixture, coat evenly and pinch slightly to give the chicken more wrinkly batter all over it
  8. Deep fry until golden brown for both sides
  9. Serve with rice and drizzles of teriyaki sauce. You may slice the crispy chicken into thinner parts
  10. Can add blanched brocolli and carrot to complete the look (I didn't do this) 

Tuesday, May 5, 2020

Gula Melaka Milk Bubble Tea

Nice but time consuming. Will opt for ready to cook or eat in the future LOL

Recipe source is from Yuda Bustara

What you need:

For the pearl:
200g tapioca starch, sifted
80g + 100g shaved gula melaka
130ml water
extra tapioca starch


  1. In a pot, bring water to boil. Add in 80g gula melaka and stir until melted
  2. Add in tapioca starch and mix. The mixture will be watery. Keep stirring over very low fire until it's thickened up, about 5minutes or so
  3. Transfer to a lined surface and knead for a while until it's pliable
  4. Break into a few parts and roll into long logs and cut into small beads
  5. Roll each bead into a small ball and put on a plate with tapioca starch in it to avoid the balls from sticking to each other
  6. After finish with the rolling, bring a pot of water to a boil and simmer them for 15minutes over medium low fire
  7. Drain and put back into the pot, mix in 100g gula melaka and simmer over low fire until all gula melaka melted
  8. Keep in the fridge until it's ready for use

For the milk tea:
a cup of black tea (any tea of your choice, English breakfast, Earl grey, etc), you may omit if you prefer just fresh milk for your bubble tea drink
some ice cubes
fresh milk


  1. Add in a few spoonful of pearls into a tall glass. You may tilt the glass 45deg, twirl it so the gula melaka can stick to the sides of the glass (more for presentation)
  2. Add in ice cubes and pour tea followed by milk. The ratio depends on one's preference
  3. Ready to serve. Stir before you consume

Monday, May 4, 2020

Sweet Potato Ondeh Ondeh (Klepon Ubi Manis)

Made this addictive snack before without the use of sweet potato, recipe is HERE

This time I made the version using sweet potato. Very soft texture. Really yummy. Highly recommended!

Recipe source is from The MeatMen

What you need:

300g steamed mashed sweet potatoes
100g + 5tbsp glutinuous rice flour***
3tbsp water***
100g gula melaka, shaved
150g grated coconut, steamed for about 20mins with salt and pandan leaves


  1. Mix warm sweet potatoes with flour. Add in water and knead until you get the consistency that enables you to roll the dough without any stickiness
  2. Make the dough into 20g balls. Make a dent in each ball and add in shaved gula melaka
  3. Wrap it and seal and roll into ball. Do the same to the rest
  4. Bring a pot of water to a boil over medium heat
  5. At the same time also prepare a plate of steamed grated coconut
  6. Transfer balls into the boiling water. Let cook, stir occasionally
  7. When the balls float, remove from pot and transfer to the plate with grated coconut
  8. Roll until well coated with the coconut

•Don't eat immeditely as the gula melaka filling is still hot
•Can keep a night in the fridge without change in texture. It starts to harden a little on the second night

The amount of water used varies depending on the quality of the sweet potato. Some are drier than the rest. Mine was more to moist type I supposed I could have just added 1 or 2tbsp. But I have added 3tbsp hence the additional 5tbsp of the glutinuous rice flour. You may start with just 1tbsp water first

Sunday, May 3, 2020

Bubur Sumsum (Rice Pudding Indonesian Style)

Posted this dessert a while ago HERE

This time using the different recipe. Basically the same ingredients with different ratio
It yields smoother texture and nicer taste too

Source: Tintin Rayner with my own adjustment

What you need:

200g rice flour
400ml thick coconut milk
1600ml water
1tsp salt
3 pandan leaves tied into a knot

Mix in all ingredients and cook over medium low fire until thickened up

500g coconut sugar
300g water
2 pandan leaves tied into a knot

Mix all ingredients, cook over medium fire and bring to boil. Let cool and strain before using

Stir Fry Tapioca Leaves In Coconut Milk

Recipe is from Xanders Kitchen with my own adjustment

What you need:

500g young tapioca leaves
1litre coconut milk (I mixed about 300ml thick coconut milk with water)
a thumb size of blue ginger (lengkuas), lightly bruised
3 daun salam
1 lemongrass, bruised
2tsp salt
1tsp sugar
sprinkle of mushroom stock powder

Blend together into paste:
8 shallots
4 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp dry fried prawn paste (terasi)
10 large chilies (if you like it to be more spicy, use 4 chili padi and 8 large chilies)


  1. Bring a pot of water to boil. Add in tapioca leaves and let boil until soft, about 5-7 minutes over medium low heat
  2. Drain and squeeze dry, cut into big chunks, set aside
  3. Sautee the paste with daun salam, blue ginger and lemongrass until fragrant
  4. Add in leaves, stir for awhile and add in coconut milk
  5. Add in salt and sugar. Let cook until leaves are soft and liquid a little bit reduced

Indonesian Style Yellow Rice (Nasi Kuning) & Turmeric Fried Chicken (Ayam Goreng Kuning)

Cooked using rice cooker
Recipe is from Xanders Kitchen with some adjustment

What you need:

4cups rice (rice cup)
250ml thick coconut milk
enough water to make it the liquid quantity to cook 4cups of rice
1 1/2 tsp turmeric powder
1 lemongrass, bruised and cut into 2parts
3 pandan leaves, tie into knot
3 daun salam
a thumb size of blue ginger (lengkuas), bruised lightly
2 tsp salt

  1. Wash rice and mix in turmeric powder, lemongrass, pandan leaves, daun salam and blue ginger
  2. Mix in water and coconut milk and pour into the rice
  3. Add in salt, mix well and transfer to rice cooker. Start cooking
  4. When it's switched to 'Keep Warm' mode, fluff up the rice

For turmeric fried chicken, recipe is from Diah Didi with my own adjustment

What you need:

1 kampung whole chicken, cut into parts
500ml coconut water
500ml water
2 daun salam
2cm blue ginger (lengkuas), bruised lightly

Blend together:
7 shallots
4 cloves of garlic
4 candlenuts, chop and dry fry
1tsp coriander seeds
1/2 tsp chicken stock powder
1tsp gula melaka
1.5tsp salt

  1. Mix in chicken, both waters and blended paste into a wok. Add in daun salam and lengkuas
  2. Bring to boil and after it's boiled, let simmer until almost all liquid absorbed. Stir occasionally to prevent the bottom of the wok from getting burnt
  3. Heat oil and deep fry chicken

Friday, May 1, 2020

Thai Pork Omelette

Cooked this before sans the pork, recipe is HERE

This time it's another version with the addition of minced pork
Recipe is from Marion's Kitchen

What you need:

3 eggs
1 tsp fish sauce
75g minced pork
oil for frying

  1. In a bowl, beat eggs and fish sauce. add in minced pork and mix really well. Set aside for 10minutes
  2. Heat oil in a wok. Pour egg mixture into the center of the wok. Wait for it to bubble up
  3. Using a spatula or chopstick, break the eggs a little in areas to make sure there is no uncooked layer at the top
  4. When the edges crisped up, flip over the omelette. Cook until golden and crispy
  5. Drain from the oil using strainer and transfer to a plate lined with kitchen towel. Blot some oils on top. Serve with hot rice and chili sauce


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