Bakwan Jagung (Indonesian Corn Fritter)

According to Wikipedia, corn is no. 3 most important crop in the world after wheat and rice. In Indonesia where the soil is not suitable for growing rice, they grow and eat corn as a main source of carbohydrate. Meanwhile in Java we eat rice as a main source of carbohydrate and make corn into something else like this tasty corn fritter.

Bakwan Jagung

– 2 corn on the cob (remove the kernels from the corn and use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp). If you couldn’t find fresh corn, canned corn would do too.
– 1 stalk sprint onion, finely sliced
– 1 stalk Asian celery, finely sliced
– 3 lime leaves, julienne
– 1 red chili, finely sliced
– 1 egg
– 5 tbs flour (or more depending on the consistency of the batter)
– Some water
– Vegetable oil for frying

Spice paste:
– 3 shallots
– 3 garlic
– 1 tsp coriander
– Salt
– Sugar
– Pepper

– Pound spice paste ingredients until smooth.
– Mix corn with spice paste, spring onion, Asian celery, chili, lime leaves and egg. Add water and flour until desired consistency, the batter should be somewhat thick.
– Heat vegetable oil in the pan, drop the batter with a tablespoon and fry each side for 5 minutes or until golden brown.

Source: My mother

Garlic Cheese Salmon Puff Pastry

I first ate this at friend’s of masbul, Ron and Marie-Anne. They would invite us for dinner from time to time and her dishes were always wonderful. I thought this was a nice dish which look classy yet so easy to make.

Garlic Cheese Salmon Puff Pastry

– 1 pack ready made puff pastry
– 1 can salmon in water, drained
– 1 tub garlic soft cheese (I used boursin)
– Freshly ground black pepper
– Parsley (optional)
– 1 egg yolk, lightly whisk

– Preheat oven to 200C and thaw the puff pastry.
– Rolled out puff pastry and filled with a tbs garlic cheese and salmon.
– Sprinkle generously with black pepper and parsley.
– Shape the puff pastry as you like and brush the surface with egg yolk.
– Bake in the oven according to the puff pastry direction or until golden brown (mine was 20 minutes)

Source: Marie-Anne

Siomay Bandung (Bandungnese Steamed Fish Dumpling)

They say Bandung is Paris van Java because of it’s beatiful city and has cool climate if compared to Jakarta. But besides being beautiful it’s also sources of many nice Indonesian meal like this one.

Siomay Bandung

Can feed more than 6 persons πŸ˜‰

– 500 gr tenggiri fish (Spanish Mackerel)
– 2 tsp salt
– 2 tbs dried shrimp
– 2 spring onion, sliced thinly
– 50 gr flour
– 200 gr tapioca flour
– 4 garlic
– 2 tsp salt
– 150 gr chayote
– 150 ml water
– 2 potato cut into 4 parts
– 2 boiled egg
– 2 bitter gourd, cut 5 cm and throw away the seeds inside
– 2 big leaves of white cabbage, shimmer in hot water
– Small wantan skin

– Blend fish with dried shrimp, flour, tapioca, garlic, salt and chayote in a food processor into a smooth paste. Add sliced spring onion.
– Divide into 4 parts, fill the bitter gourd, white cabbage, potato with the fish paste.
– Make the rest of the fish paste with .
– Steamed in a steamer until done for 20-30 minutes.
– Cut into bite size pieces, serve with peanut sauce, squeezed kaffir lime juice and kecap manis (Indonesian sweet soy sauce)

Peanut Sauce
– 200 gr fried peanut
– 2 tsp Indonesian palm sugar
– 1 tsp salt
– Kecap manis (Indonesian sweet soy sauce)
– 50 gr boiled potato
– Water

– Blend all ingredients in a food processor until smooth.
– Mix with enough water to form a sauce.
– Heat up in a pan with low fire until thick and oily.

Source: Sexy Chef (Mbak Rieke)

Me and Eni's Birthday Brunch

Some photos and recipes from my and also my friend Eni birthday brunch.


Whitty the cat guarding (or rather eyeing πŸ˜› ) the food. There were some food that I cooked for the brunch. The day before I made the chicken feet and the chicken topping for the mie ayam (chicken noodle). Then me, Iin and Frisda made the cakes, fruit punch, fried wantan, sambal, boiled quail eggs, pickle etc. On the day Eni brought lumpia (spring roll) and Thata brought steamed brownies (I’m sorry Tha I forgot to take picture of your yummy moist brownies…mau lagi donk buat dipoto πŸ˜€ )


Some of the party goers πŸ˜› from l to r; Eni, Olivia, Hesti, Thata, Iin, Frisda and me sitting on the floor. Ohya ini sekalian kopdar ama Thata…and she immediately got new nickname πŸ˜› “mbak 18thn” because she looked boy oh so young despite her real 2* (censored) age. πŸ˜›

Mie Ayam.JPG

For this mie ayam (chicken noodle) recipe just follow here.


For this pangsit goreng (fried wantan) recipe just follow here.


This one is from Eni and here is her recipe

Lumpia Ayam Bihun Sayuran (Vegetable Rice Vermicelli Chicken Spring Roll)

– Mini lumpia skin
– 1/2 package of mixed vegetable (spring onion, white cabbage, carrot, bean sprout)
– 100 gr rice vermicelli soaked in hot water
– 350 gr chicken breast minced
– 1/2 tbs coriander powder
– 3 garlic mashed
– 1 tbs oyster sauce
– 1 tbs gember siroop (you can use 2cm ginger bruised)
– Salt
– Pepper
– 1 white egg
– Oil for deep frying

– Heat oil in a pan, add garlic and stir until fragrant.
– Add minced chicken, stir until turns color.
– Add mixed vegetable and stir until vegetable is wilted.
– Add coriander, oyster sauce, gember siroop (ginger), salt and pepper.
– Heat through until all ingredients are cooked, turn off fire.
– Assemble the lumpia and use the egg white to seal the lumpia.
– Deep fry in hot oil until golden brown.
– Serve with lumpia sauce.

Source: Eni


Ceker Ayam Kecap (Chicken Feet in Sweet Soy Sauce)

The dish that we Indonesian said hurray…..and the Dutch said eeeew…How different culture also have different appreciation on food πŸ˜€

The method and recipe is basically the same with the mie ayam topping but first I deep fry the chicken feet until golden brown then soak them in cold ice water for overnight so they were nice and plump. Furthermore I added mushroom soy sauce.


This is again Yongki Sponge Cake πŸ™‚ my favorite, but this time is one recipe. I ordered the edible print in Cake Print. Then with the help of Iin with rolling the fondant voila….a cake πŸ™‚


Finally I got the chance to try the famous TCCC (Triple Choco Caramel Cake) by Teh Uceu. But I couldn’t make it as pretty as hers…and somehow my cake was a bit dense like brownies. Is it suppose to be like that? But the taste was so good….I can still remember the chocolatey caramelly taste…oh forgive my weird vocabulary.

TCCC (Triple Choco Caramel Cake)


– 10 eggs
– 150gr sugar (I used 80gr)
– 1 tbs emulsifier (tbm)
– 140 gr flour
– 60 gr cocoa powder
– 75 gr dark cooking chocolate (DCC), chopped
– 100 gr butter

– Melt butter in a double boiler (or microwave), add DCC, mix well, set aside.
– Whisk eggs with sugar until half fluffy, add emulsifier and continue whisking until white and fluffy.
– Carefully add flour into the batter.
– Add the melted butter and DCC, mix well.
– Brush square or round baking pan with butter and sprinkle flour evenly.
– Pour batter in the baking pan and bake in a preheated oven of 170C until done.

Chocolate Ganache
– 500 ml fresh cream
– 500 g dark cooking chocolate (DCC), coarsely chopped
– 75 g butter

– Heat fresh cream in a pan with low fire but do not let it to boil.
– Add DCC and butter, mix well.
– Put in the fridge for couple of hours until ready to be used.

Caramel syrup
– 100 gr sugar
– 50 ml water (1)
– 100 ml water (2)

– Cook sugar with water (1) in a low fire until it turns into caramel.
– Add water (2) into the caramel mixture, continue cooking until caramel has melted and well mixed. Set aside.

– Canned or fresh fruit; kiwi, mandarin, strawberry etc.
– Clear jelly mixture to brush on top of the fruit.

– Sliced cake into two equal parts.
– Brush caramel syrup onto the surface of the cake.
– Spread some chocolate ganache on the centre surface (about 1 cm thickness), top with the other part of the cake.
– Spread the rest of the chocolate ganache evenly on the surface of the cake.
– Decorate as your desire with the fruits.

Source: Teh Uceu


Then after making sponge cake you would get lots of egg whites…it’s time to make this one πŸ™‚ made only from egg whites.

Kue Zebra Pandan Kukus (Steamed Zebra Pandan Cake)


– 260 gr egg whites
– 1/4 tsp salt
– 1.5 tsp emulsifier (tbm)
– 50 ml water
– 125 gr sugar (I used 95gr)
– 125 gr cake flour
– 15 gr powdered milk
– 1/2 tsp baking powder
– 30 gr melted butter
– 1 tbs condensed milk
– 1/4 tsp vanilla essence
– 1/2 tsp pandan paste

– Whisk egg whites, salt, emulsifier and water until half fluffy.
– Add sugar bit by bit while whisking until white and fluffy.
– Add flour, powdered milk and baking powder.
– Add melted butter, condensed milk, vanilla escence .
– Take 1/2 batter and add pandan paste, mix well.
– In one spot pour the batter alternately in a baking pan (I used 7 muffin mould).
– Steam in a preheated steamer for 15 minutes until done.


– To yield a pretty zebra pattern, do pour the batter consistenly in one same spot.

Source: Book of Variasi Kue Lapis Sederhana Sampai yang Rumit – Sedap through Deetha.


And for the last one inspired from Deetha πŸ™‚ it was real good, refreshing, highly recomended.

Fruit Punch

– 1 can rambutan
– 1 can jack fruit
– 1 can young coconut
– 2 kiwis cut
– 1 box strawberry cut
– 2 cans mandarine
– 1 mango cut
– 1 tsp selasih seed, soak in hot water until it’s fluffy
– 1.5 litre of white soda
– 1 litre of fresh orange juice
– Ice cube

– Mix everything in a big bowl.

Tips: you can use all kinds of seasonal fruits.

Inspired by: Deetha


A very nice dips with tortilla chips πŸ™‚


– 1 ripe tomato
– 1 avocado, very ripe but not bruised
– Juice from 1 lime
– 1 small red onion, finely chopped
– 1 red chili, finely chopped
– Handful coriander leaves and stalks, finely chopped, plus a few leaves chopped roughly to serve
– Tortilla chips

– Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Half and stone the avocado, (save the stone) use a spoon to scoop out the flesh into the bowl with the tomato.
– Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit the stone in the guacamole (this helps to stop it going brown), cover with a cling film and chill until needed. Scatter with the coriander, if using.
– Serve with tortilla chips, or spicy wedges and sour cream.

Source: BBC GoodFood Magazine, February 2009

Batagor (Indonesian Fried Fishball Tofu Dumpling with Peanut Sauce)

I think there are many Indonesian’s dish with peanut sauce πŸ˜€ and this is one of them. If you couldn’t find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken.


For 4 persons

– 250gr king mackerel fillet, minced
– 250ml ice water
– 250gr tapioca flour
– 2 stalk of spring onion, sliced thinly
– 3 garlic, minced
– Salt
– Pepper
– Tofu
– Small spring roll skin
– Oil for deep frying

– Kecap manis (Indonesian sweet soy sauce)
– Chili sauce
Kaffir lime
– Peanut Sauce

Peanut Sauce:
– 2 red chili (more or less depending on your taste buds)
– 2 bird’s eye chili (more or less depending on your taste buds)
– 1 tsp salt
– 1 garlic
– 5 candlenut
– 100 gr fried peanut
– 1 tbs shredded palm sugar
– 150 ml water
– 2 tsp vinegar

– Pound all ingredients in a kitchen processor until smooth.
– Add water until desired consistency.

– Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
– Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
– Take one spring roll skin and fill with fishpaste. Form into a dumpling.
– Heat oil for deep frying and fry all until golden brown.
– Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
– Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.

Source: Resep Dekap

Pastel Goreng Sayuran (Fried Vegetable Indonesian Pastry)

I always like miss this one, then I found a real nice recipe from Lia, thanks ya buat sharing resepnya πŸ™‚

Pastel Goreng


Pastry Dough
– 500 gr flour
– 100 gr melted margarine
– 1 egg
– 250 ml coconut milk
– Salt

– Panbroil the flour until it’s hot and dry enough, shift. Transfer into a bowl and make a hole in the middle. Let the flour until it’s warm.
– Boil coconut milk and stir well, stir the coconut milk now and then to keep it’s consistency . Turn off the heat and let it warm.
– Mix well the melted margarine, salt and egg. Pour into the hole in the warm flour, knead while pouring warm coconut milk bit by bit until a good consistency. Set aside for 15 minutes.
– Pastry dough is ready to be used.

– 250 gr carrot, diced
– 250 gr potato, diced
– 150 gr beef, boiled until tender, diced
– 250 ml beef broth
– 2 tbs Asian celery, sliced
– 7 shallot, sliced thinly
– 5 garlic, bruised and minced
– 3 tbs vegetable oil
– 2 tbs flour plus 1 tsp maizena diluted in some water
– Sliced of boiled egg (I used 4 eggs yield 20 parts)

– 1/2 tsp pepper powder
– 1/2 tsp nutmeg powder
– Salt
– Sugar

– Deep fry the diced potato in hot oil until half dry. (Becareful not to let it too dry)
– Heat some oil in a pan, sautΓ© shallot, garlic until fragrant, add carrot, mix well and add beef broth.
– Cook in low fire until carrot is half done, add potato, meat and other spices. Continue cooking until everything is done and water has evaporated, add Asian celery, mix well.
– Add the flour mixture, stir quickly until the filling mixture is done.
– Set aside and let it cool down.

– Divide the pastry dough into 20 parts or as desired.
– Flatten the dough with a rolling pin into a round shape.
– Fill with the filling and one slice of egg, shape into pastel)
– Continue until all the dough and filling is finish.
– Deep fry until golden brown.
– Serve with bird’s eye chili.

Source: Lia’s Blog

Tahu Isi (Indonesian Stuffed Tofu)

Tahu Isi

I just found out that tofu in Rotterdam is 50% cheaper than in Gouda. Not that is a significant amount….50cent…lol but still…Anyway it would be easier to use puff tofu with hole inside, but I only had normal one so here we go.

– 1 block of tofu diagonally cut and deep fried, make hole manually with spoon, set aside the mashed tofu (mine yielded 8 pieces)
– 50gr rice vermicelli prepared according to package
– 50gr carrot cut into matchstick
– 50gr minced beef
– 50gr bean sprout
– 2 spring onions sliced
– 3 garlic minced
– 2 shallots minced
– Pepper
– Salt
– Oil for deep frying

Batter for the Tofu:
– 1/2 cup rice flour
– Salt
– Pepper
– Water

– Heat little bit oil in a pan, add shallot and garlic when the oil is hot.
– Add carrot stir until carrot is wilted.
– Add the rest of ingredients and stir thoroughly.
– Adjust seasoning to your liking.
– Fill the tofu with the filling.
– Mix all batter ingredients.
– Heat oil for deep frying in a pan.
– Dip tofu one by one in batter mixture.
– Deep fry until golden brown.
– Eat warm with bird’s eye chili or sambal sauce.

Source: Me

PS: Don’t forget to participate in my foodie event πŸ˜€

Button Event

Bakwan Tiram Pedas (Hot Oyster Mushroom Fritters)

After seeing Ayin’s Bakwan Jagung Pedas, I was inspired to make (read: eat) the same sort of food. Then I came up with different filling variations. I remember when I was still living in Bali, there was a big mushroom farm and they sold lots of yummy variations of food made with mushroom, one of them was this bakwan.

Bakwan Tiram Pedas

For 2-4 persons

– 1 cup self raising flour (If you don’t have any, use normal flour with a pinch of baking powder)
– 1/2 cup rice flour
– 1 egg
– 3 garlic mashed
– 2 bird’s eye chili chopped (less or more depending on your taste buds)
– Handful oyster mushroom shredded
– Handful cabbage shredded
– 1 spring onion thinly sliced
– Salt
– Pepper
– Some water
– Vegetable oil for deep frying


– Mix flour, rice flour, egg, mashed garlic, salt, pepper with water into a nice smooth batter.
– Add chili, oyster mushroom, cabbage, spring onion, mix throughly.
– Heat up oil in a fryer, scoop the batter with spoon and fry until golden brown.
– Serve hot, if you think it’s not hot enough feel free to eat it with sambal sauce or chili πŸ™‚

Source: Me inspired by Ayin

Tahu Campur Surabaya

Today’s menu is Tahu Campur Surabaya…but forgive me my friends…my eyes are really recipe tomorrow??? πŸ˜‰

Tahu Campur Surabaya

Forgive me, almost a week and still no recipe (lazy…I know). Now I got no more excuse….here it is. This recipe is from my father. He originally comes from Surabaya and of course is crazy about Surabayan food πŸ™‚

Serve 4-5 persons

– 1 block of tofu, cut and fried
– 500gr beef brisket, cut
– 1 head of lettuce, shredded
– 200gr bean sprouts, blanched
– 200gr egg noodle (mie basah), boiled

For lento (cassava fritters)
– 300gr grated cassava, squeze the water out from the grated cassava

Spices for the lento:
– 2 garlic
– 1/2 tsp cumin
– 3 lime leaves
– salt

– Grind the spice in mortar and pestle.
– Mix the spice paste with cassava and form a little oval shape.
– Steam for 10 minutes.
– Fry in hot oil until golden brown.

For the sambal petis:
– 5 garlic sliced and fried
– 5 chilies or according to taste
– Shrimp paste (petis) according to taste
– Kecap manis (Indonesian sweet soy sauce)

For the spice paste:
– 6 shallots
– 4 garlic
– 1 cm turmeric, grilled
– 1 tsp coriander
– 1 tsp cumin, toasted
– 1/2 pepper
– 1/2 tsp salt
– 2 lemongrass, bruised
– 1cm ginger, bruised
– 1 tbs shrimp paste (petis)

– Grind all ingredients except lemongrass and ginger into a paste.
– Fry a litle bit oil in a pan and fry spice mix, ginger and lemongrass until fragrant.
– Meanwhile boil beef with 1.5 ltr of water.
– Add fried spice mix into the broth.
– Continue cooking until beef is tender.
– Adjust the salt and pepper according to your taste buds.

How to serve:
– In a plate grind 4 pieces of fried garlic, petis, kecap manis and chili (according to your taste buds) until smooth.
– Add noodle, tofu, bean sprouts, beef and the broth.
– Add the lettuce and the lento.

Source: My father