Lumpia Semarang

Actually I have made this 2 weeks ago but last week the mascot of this blog aka Whitty the cat dropped the external disk and the poor thing broke. Ah well maybe it’s Whit’s age, he is so restless thesedays, running here and there, bullying the other cat Romy. So back to my lumpia, I have taken the pictures but haven’t back it up to my Apple Mac, so there I lost the whole set. But nevertheless I don’t mind making this again because they tasted really good.
Deeth, here is your lumpia πŸ™‚

Lumpia Semarang

Mine yield 10 pieces of lumpia πŸ˜€


– Ready made lumpia skin
– White egg to fold the lumpia later (I only used water)
– Oil for deep frying

– 350 gr bamboo shoots finely sliced (I used 1 can of 225gr)
150 gr minced shrimp or chicken (I used minced beef)
– 30 gr dried shrimp
– 5 garlic mashed
– 2 spring onion finely sliced
– 2 tbs sweet soy sauce
– 1 tbs oyster sauce
– 1 egg lightly beaten
– Salt and pepper
– 150 ml shrimp or chicken broth
– Little bit of oil for frying (me)

Directions for the filling:
– Fry garlic until it’s fragrant.
– Add shrimp (me: beef) and dried shrimp, stir until they turns color.
– Add bamboo shoots and spring onion, stir until they are done.
– Add beaten egg and continue stirring.
– Add sweet soy sauce, oyster sauce, salt and pepper stir throughly.
– Add broth, cook until spices and broth has evaporated and done.

Directions for the lumpia:
– Take one piece of lumpia skin, fill with the filling.
– Fold the lumpia skin as you would fold an envelope, closed the lumpia with white egg (me: water)
– Deep fry lumpia in hot oil until golden brown.
– Serve with the sauce (I didn’t make Deetha’s sauce as here you can easily buy lumpia sauce in a bottle πŸ˜‰ )

Source: Deetha’s Blog

Tahu Petis (Fried Tofu with Petis Sauce)

Craving for some savoury Indonesian snack. I remember this one, I always eat this when I go to my father’s hometown in Surabaya. Sold with other savoury snack. Eaten piping hot with some bird’s eye chillies πŸ™‚ hmmm

Tahu Petis

– 1 block tofu cut triangle or as you like

For the tofu:
– some salt
– some coriander powder
– 1 garlic mashed
– 100ml water
– vegetable oil for deep frying

For the sauce:
– 2 tbsp petis
– 1 tsp palm sugar
– 3 garlic mashed
– 1 tbsp vegetable oil
– 100ml water

– Mix all the ingredients for the tofu except the vegetable oil.
– Dip the tofu in the mix.
– Heat up the vegetable oil until it’s very hot, fry tofu until golden brown.
– Meanwhile make the sauce, heat up vegetable oil in a pan, add garlic and fry until it’s fragrant.
– Add the rest of the sauce ingredients, mix well.
– Serve the tofu with the sauce and some bird’s eye chillies.

Source: my mother

Tahu Aci

Pengen nyemil tahu yang agak lain…kebetulan waktu di Indo ngga pernah makan tahu ini secara ngga tinggal di Jawa Tengah gitu….liat resep kanan kiri eeh ada di dapur Ayin…ya sudah contek donk dgn sedikit modifikasi…

– 1 block of tofu cut diagonally into 8 pieces and dig a hole in the tofu but don’t let it break ok!!! (pfiuh what a task!!!)
– oil for deep frying

For the stuffing:
– the mashed tofu from the hole πŸ˜›
– 1 garlic mashed
– 1 tsp pepper
– 1 tsp salt
– 2 tbs spring onion minced
– 150 gr tapioca flour
– some water

– Mix all the stuffing ingredients together until forming a soft dough.
– Stuff the stuffing inside the tofu.
– Fry with hot oil until golden brown.
– I ate it with sambal kecap from a bottle…lekker hoor πŸ™‚

Martabak Telor

Craving for Indonesian snack hits me again. This time martabak telor which originally came from India πŸ™‚ If I were in Indonesia right know, I would just take my motorbike to the martabak and terang bulan seller (somehow they are always sold in pair) and order martabak spesial. Since I couldn’t do it here so i had to make it myself.

Martabak Telor
makes 4 small martabak


For the skin
I didn’t make it myself “lazy” instead I used ready made lumpia skin
– 4 big frozen lumpia skin

Beef filling
– 200 gr minced beef
– 2 shallots finely chopped
– 2 garlic finely chopped
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/4 tsp sugar
– 1 tsp garam masala

To make filling
– Fry shallots and garlic until fragrant.
– Add minced beef and all the rest ingredients.
– Stir until beef is done.

Martabak filling
– 4 eggs
– beef filling
– 4 spring onion sliced
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/2 tsp garam masala (optional if you like more strong Indian flavour)

How to make the martabak:
– Heat up little bit oil in a non stick pan which is big enough for spreading the lumpia skin.
– When the oil is hot enough turn down the fire and spread the lumpia skin (the low fire here is so the lumpia skin wouldn’t get hard by the time you pour the filling in)
– Pour enough martabak filling in the centre and fold the four edges to form square martabak.
– Put the fire back into normal until one side is done.
– Flip the martabak into the other side.
– Fry until both side is done.
– Serve warm with saus sambal and acar timun.

Ps: also lekker eaten with white rice πŸ™‚

PPs: next time I will post how to fry the martabak biar yang baca ga bingung dengan maksudku hihihi πŸ˜€

Acar Timun (Cucumber Pickle)

– 1 cucumber seeded and cut
– some vinegar approx 2 tsp if you are using strong Asian vinegar (use more if using European vinegar)
– 2 tsp sugar
– 2 shallots cut small

– Combined all ingredients together in a closed container.
– Give it a little bit of shake.
– Keep in the refrigerator for some time until served.

Mpek Mpek Palembang

Menyambung ketidakpuasan atas mpek mpek yang aku beli di acara Agustusan di Kedutaan maka diputuskan untuk membuat empek2 sendiri…alah apaan seh bahasanya?? Browsing sana sini decided to use recipe from Ine Sena. There were two recipes of mpek mpek in her blog and she said the other one lebih nendang but because I didn’t have tepung tang mien so I just made the normal mpek mpek.

Here is the recipe in English with a little modofication from me

– 200 gr cold tenggiri fish straight from the fridge (I used king mackerel)
– 100 ml ice water
– 1 garlic mashed
– 100 gr tapioca flour
– 1 tbs flour
– 1 tsp salt
– 1 tsp sugar

for the mpek mpek filling; mix 1 egg with a little bit of salt

– Mix fish, half of the ice water, sugar, salt and garlic in a food processor until smooth.
– Add the rest of the water, mix well.
– Add flour, mix well but don’t mix it too long, just until everything is smooth and even.
– The result is a soft (a little bit watery) dough.
– Pour little bit of tapioca in a flat clean surface ie; cutting board and also some onto your hands to prevent them from sticking to the dough.
– Pour the dough on the clean surface and form the mpek mpek.
– Spoon 1 tsp egg inside the mpek mpek and form the kapal selam (pada tau kan itu gimana bentuknya.
– Boil the mpek mpek in boiling water with a little bit of oil to make it shiny.
– When it rises it means it’s done.
– Deep fried when you want to serve it.

Kuah Mpek Mpek (Cuko)
– 200 gr palm sugar
– 600 ml water
– 6 garlic mashed
– 4 tbs vinegar (usually tamarind is being used here but I didn’t have it)
– 5 bird’s eye chili
– 1/2 tsp salt

– Boil water with palm sugar until all palm sugar has dissolved.
– Drain the mixture in a fine colander (sometimes the sugar is not so clean)
– Boil again the mixture with the rest of the ingredients.
– Taste before using it as it depends on your taste buds.

Serve mpek mpek with cuko and shredded cucumber and powdered ebi

Tempe Mendoan

I made this also for this pesta bakso with Hanna and Isma.

– 1 blok tempe (250gr) sliced thinly
– 3 garlic smashed
– 1 tsp salt
– 1 tsp powdered coriander
– 3 tsp candlenut paste
– 100 gr flour
– 50 gr rice flour
– 2 spring onions sliced thinly
– 300 ml water
– oil for deep frying

– Mixed all the ingrdients except the tempe.
– Heat up oil in a wok.
– Coat tempe with the coating mixture and fry until golden brown.
– Serve with sambal kecap or bird eye’s chili.

Kripik Ayam

In Bali this is a real popular snack…I’m not sure in other part of Indonesia πŸ™‚ It is usually eaten as it is or also lekker eaten with rujak kuah pindang..mmm I start to drool now. We call it kripik ayam or kripik beton. The latter one is called beton I think because it’s so damn hard like beton. Though weirdly eventhough it’s so hard it’s very addictive to eat.

Of course here I can’t find this anywhere so I ended up making this according to my own imagination πŸ™‚ I didn’t making the beton type (I suppose it’s so hard because they only use rice flour) but I just make the normal kripik ayam.

– 200 gr minced chicken
– 200 gr rice flour
– 50 gr flour
– 4 garlic mashed
– 1 tsp salt
– 1 tsp pepper

– Mix all ingredients either by hand or by bread mixer (I used bread machine and it turned out ok) until it forms a ball dough.
– Flatten the dough either using a rolling pin or pasta maker (I used pasta maker on the biggest size).
– Shape as you like and deep fry until golden brown.
– Nice to eat with saus sambal.

Rempeyek Teri Kacang

Planning to make lontong pecel because I still had some lontong left from yesterday. Ooo but pecel wouldn’t be complete with rempeyek. Wanted to buy it at the toko (Indonesian store) it’s Sunday so everything is closed…Sigh…then I had to make it myself. Hmm so ada hikmahnya juga toko pada tutup…jadi bisa buat sendiri…cihuiiii

Checking the cupboard, rice flour check, teri check eventhough it was merely a spoonfull πŸ˜› tapioca uncheck ga punya so I used maizena instead, kacang uncheck…heks what kind of rempeyek kacang without the kacang itself…looked deeper into the cupboard…eh found Peter’s China mix. It’s a snack mix of peanuts, rice crackers, and coated peanuts. Aha I can use this I thought. So there I was separating the peanuts from the rice crackers and coated peanuts. So forgive me if you hardly see peanuts or the teri on my rempeyek πŸ˜›

Rempeyek Teri Kacang

– 200 gr rice flour
– 50 gr maizena (better use tapioca)
– handful of peanuts
– handful of teri medan
– 4 kaffir lime leaves, thinly slices
– 400 ml coconut milk (1 can)
– 100 ml water

For the spice mix;
– 3 garlic
– 3 tsp candlenuts (I used instant candlenuts from a jar)
– 1 tsp salt
– 1 tsp ground coriander
– 2 kaffir lime leaves

– Mix all ingredients until smooth
– Fry in a hot oil until golden brown
– Lekker as condiments to pecel or as snack

Bento Bakwan Sayur

Only made snack box bento today as we were a bit busy moving the old sofa downstairs aka throwing it away.

It was only 4 pieces of bakwan (aka bala-bala aka ote-ote), apples, mandarine and 2 pieces of chocolate bar.

Recipe for the bakwan I got from Herti Kitchen Gallery. I really like her gallery. Lots of authentic Indonesian dishes to drool over. One of my favorite sources. πŸ™‚

1 egg
50 gr flour
25 gr rice flour
4 shallots, minced
2 garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock cube (I didn’t use it)
75 ml air
100 gr shrimp, roughly chopped (didn’t use it…alias ga punya πŸ˜› )
200 gr vegetables (shredded carrots and cabbage, taoge)

– Mix all ingredients vigorously.
– Deep fry until golden brown.
– Serve warm with saus sambal or cabe rawit

Nasi Kuning Komplit

Nasi Kuning Komplit…..hmm lekker

Perkedel Kentang and Telur Dadar Suwir

Perkedel Kentang

– 500 gr potatoes, cubed, deep fried and mashed
– 150 gr minced meat/chicken
– 3 shallots sliced, deep fried
– 2 garlic sliced, deep fried
– bunch celery chopped
– 2 eggs
– 1/2 tsp salt
– 1/2 tsp pepper
– 1/2 tsp nutmeg
– oil for deep frying

– mixed all ingredients together except 1 egg
– shape in a form of a little ball
– whisk the remaining 1 egg
– roll the perkedel in the egg mixture
– fry until golden brown

Sambel Goreng Kentang, Udang en Ati…kemaruk semuanya dimasukin :p ama Kering Tempe

Ayam Bumbu Rujak and Serundeng Kelapa

Urap ala Bali

Urap ala Bali

– 100 gr taoge
– 100 gr green beans, cut
– 100 gr cabbage, thinly shredded
– 150 gr coconut grilled on the stove until its a little bit brown and fragrant, grated
– 1 cm lesser galangal chopped
– 3 lime leaves chopped
– 1 big red chili sliced
– 2 bird eye’s chili (as desired)
– 3 shallots sliced
– 2 garlic sliced
– 1 kaffir lime

– boil grean beans
– blanched taoge and cabbage
– fry chili, shallots and garlic until slightly brown
– mix the mixture with lesser galangal, lime leaves and grated coconut
– when you are ready to serve the urap mix the spices coconut mixture with the vegetables
– squeezed a little bit of kaffir lime

Ayam Goreng Ungkep and Sambal Terasi

Sambal Terasi

– 1 big red chili
– 3 bird eye’s chili
– 1/2 tsp terasi
– 1/2 tomato
– 3 shallots
– 2 garlic
– salt

– fry all ingredients except salt
– crush all fried ingredients and salt nicely until smooth in an old fashioned indonesian cobek (mortar and pestle)