Friday, November 2, 2012

Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)

This delicious Lumpia (Filipino Spring Rolls) recipe was found over at Rasa Malaysia

1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).
Note: You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.
Makes about 50 lumpia/spring rolls

Saturday, October 20, 2012

Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Indonesian Beef Tripe

Soto Babat 
- Beef Tripe Soup -
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season
Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
sambal rawit (bird’s eye chili sambal)

1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.
2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.
3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

Friday, August 3, 2012

Nasi Goreng

I'm a big fan of Asian rice recipes and I found this recipe for Nasi Goreng over in Dutch-Indo Kitchen

Since there was no photo to go with the recipe, I added this one from google.


A little of bacon cut in strips (if you do not like bacon, you can let go)
Sausage either beef or pork whichever you prefer, cut in small pieces
1 small onion, cut up...
1 small fresh garlic
a teaspoon of sambal oelek (= Indonesian hot Chili sauce)
2 eggs
a handful of green onions, cut in small pieces
2 medium size tomatoes
a little kecap manis (= Indonesian Sweet Soya sauce)
a little of salt
a little of Mrs. Dash
a little of Pepper
2 cups of rice (any kind you like) cooked and let stand for a little to cool off.

  1. Cook rice first (or you can use left over steamed rice from the night before)
  2. In a wok/wajan brown the bacon
  3. Add the onions and garlic until it is somewhat brown
  4. Add the sausages until it's a little brown
  5. Add 2 eggs, scramble until somewhat hard
  6. Add 1 teaspoon Sambal Oelek (Use to your taste, if you like it hot, add more, if you do not want it hot, omit it, or just use a little)
  7. Add the rice 
  8. Stir around to mix everything 
  9. Add the Kecap Manis, about 1 tablespoon or to taste
  10. Stir well until all the rice is covered
  11. Add the spices, salt, pepper, Mrs. Dash and taste your Nasi Goreng 
  12. Add whatever you think you need more of
  13. The last 2 things you add are the green onions and cut up tomatoes 
  14. Stir everything well.
You can eat it with over-easy eggs on top of the Nasi Goreng 
You can serve anything with it.
You can make it with Chicken, shrimp or beef too.

Selamat makan!!

Wednesday, August 1, 2012

Bubur Biji Ketapang or Bubur Biji Salak

Bubur Biji Ketapang (in Sumatra) or Bubur Biji Salak (in Java) are Indonesian Sweet Potato Dumpling.  Both are the same sweet snack and made from sweet potato. 
Bubur means porridge while biji means seed. Ketapang is a Terminalia catappa  plant with many different common names such as Bengal almond, Singapore almond, Ebelebo, Malabar almond, Indian almond, Tropical almond, Sea almond, Beach Almond, Talisay tree, and Umbrella tree. Salak (Salacca zalacca) is a palm tree (family Arecaceae) species native to Indonesia and known as snakefruit.
For those who know bubur candil, don’t get confused! Bubur Candil is similar to Bubur Biji Ketapang or Bubur Biji Salak but without sweet potato added.
The sweetness can be adjusted to your tastebuds. The original recipe from yasaboga suggested to add another 2 tablespoons of raw canesugar beside 7 ounces coconut or palm sugar.
Baking, instead of steaming the sweet potatoes resulted in less water inside the sweet potatoes and less tapioca or sago starch to be added. The taste of sweet potatoes were also sweeter.

1.7 lbs sweet potatoes
1/4 teaspoon kosher salt
4.2 oz sago or tapioca flour
1/4 teaspoon vanilla powder
6 cups water
7 oz. coconut or palm sugar (Palm sugar has a darker result)
3 pandan leaves
1 tablespoon sago/tapioca flour, dissolved in a small amount of water
Coconut Milk Sauce
1.5 cups thick coconut milk
1/4 teaspoon kosher salt
1 pandan leaf


Sweet Potato Balls
1. Wash sweet potatoes, wrap each potato in aluminum foil. Bake, folded side of foil up, at 400° F for 45 minutes to 1 hour or until a fork easily presses into the center. If you like to go faster you can microwave them and it will take you about 15 minutes.
2. Let sweet potatoes cool down and the skin will come off easily. Once the skin is off, transfer into a bowl and mash until smooth.
3. Remove 1/4 of mashed sweet potatoes to another smaller bowl and combine with 1 tablespoon sago/tapioca flour mixture. Set aside.
4. Mix the 3/4 part with sago/tapioca flour, vanilla powder and salt. Knead until well-blended and form into small oval balls.
5. In a pot, combine water, palm sugar and pandan leaves. Bring to a boil. Place in the oval-balls and continue to boil until all balls float. Add the sweet potatoes sago/tapioca mixture. Stir. Remove from the heat and pour thick coconut milk sauce on top.
Coconut Milk Sauce:
In a saucepan, combine thick coconut milk with salt and pandan leaves. Simmer and stir at low heat until boiling. Remove from heat and ready for sauce.

Monday, July 30, 2012


This Traditional Dutch snack, the stroopwafel, originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.

I found this five-star version at Allrecipes. 


  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup


  1. Dissolve the yeast in the warm water.
  2. Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
  3. Roll dough into balls and bake in a pizelle iron. A waffle iron may be used. (Did you know Dutch pilgrims brought waffle irons to America in the 1620s?)
  4. To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
  5. Split waffles in half while warm and spread cut sides with the warm filling. Then put the halves back together. This will glue the two cookies together.

* Makes 24 cookies or 12 stroopwafels

Wednesday, July 18, 2012


The problem with having too many emails (four of them) and being on too many mailing lists (fewer now) is that when I get a personal email it tends to get lost until I finally get around to cleaning out my inboxes.  This recipe is a prime example of that.  I recently found this traditional Dutch recipe sent to me by a distant relative of Johannes.  So I want to formally thank you Ria, for the recipe and also to apologize for taking so long to do so. 

Ria was sweet enough to send me her Oma's recipe for Arretjescake.  I haven't had a chance to make it yet since my teenagers keep eating the animal crackers on me.  Hopefully, I can manage to keep the ravenous beast at bay long enough to make this soon.  It looks yummy!

Or in Ria's words: Lekker .... mmm .... herlich .... awesome!


8.5 ounces cookies (I learned on the interweb that Animal Crackers work best)
9 ounces butter
9 ounces castor sugar (ground sugar, not confectioners sugar, would work well, just not ground too finely)
1 1/4 ounce cacao (or cocoa)
2-3 tablespoons milk
1 egg


  1. Melt the butter in the saucepan. 
  2. Crush cookies into small pieces in a bowl. 
  3. Mix sugar, milk, cacao and egg in another bowl and mix together.
  4. Cover cake tin with foil.
  5. Melt butter and mix gently into batter.
  6. Add crushed cookies.
  7. Pour mixture into the cake.
  8. Refrigerate 24 hours. 

Thursday, July 12, 2012

Schweineschnitzel / Weinerschnitzel

Since this blog is for BOTH of our heritages, I thought I should add something from my own Mom's native Germany - schweineschnitzel (breaded pork cutlet) and wienerschnitzel (breaded veal cutlet). This recipe is super easy!


4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons


  1. Heat the oil in a large skillet at medium high heat.  
  2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
  3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
  4. Spread the bread crumbs onto a plate or flat surface.  
  5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
  6. Then coat the entire cutlet with the bread crumbs.  
  7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
  8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4

Wednesday, July 11, 2012

Honey Lime Chicken ~ Saté

I am so sorry to be slacking off on my blogging, but life came along and distracted me. I'll try to do better... I promise. 

Originally, this didn't begin as a saté recipe but instead was more of a kabob.  Johannes did some tweaking to it and says it is a lot like sate but the lime and cilantro give it a "south of the border" flair.

Since I didn't have a photo from Johannes' take on this recipe,
I borrowed this one from  Kitchen Meets Girl.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.
  • 3 tablespoons soy sauce
  • 2 tablespoons unrefined sugar
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha
  • Sambal Oelek, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts
  • Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple
  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. In the last 5 minutes baste with glaze but be careful not to let it burn.


Ingrid & Johannes

Wednesday, April 4, 2012

Knoflook Saus (garlic sauce)

As I mentioned in yesterday's post for Kibbeling, it is delicious with Knoflook Saus (garlic sauce).  Today I am sharing the recipe for the sauce with you. 

1 tbsp finely minced garlic
1 tsp dried parsley
freshly ground black pepper

  1. When mincing the garlic, be sure you remove any green sprouts in the middle you see. This will help make the garlic margarine last longer.
  2. Combine all the above ingredients to make your garlic margarine.
But why use margarine?
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)

For the knoflook saus served with the kibbeling, you can mix this garlic margarine with some low-fat mayonnaise and voila! A great garlic sauce is born
You can also spread it generously on a pistolet (small french roll), toast the bread, and serve it as a side dish for pasta dinner. Yum!

Tuesday, April 3, 2012


There are so many wonderful places on the internet to find Dutch recipes and I was lucky enough to discover this Kibbeling recipe over at HomeCookingDivaThis food blogger is an ex-pat living in Holland and married to a Dutchman, so I value her opinion on recipes.

Kibbeling is fresh cod cut into bite-size pieces, dipped into batter and deep fried.  Similar to our fish nuggets - but so much better!  They are served with Knoflook Saus (garlic sauce).  I will post that recipe next time.

3.75 ounces tilapia fillet (it should be cod but any firm-fleshed white fish will do)
2 tbsp flour
1 tbsp corn flour
1 tsp baking powder
2-5 tbsp milk
1 small egg
1 tsp dried parsley
salt and pepper to taste

  1. Cut the fish into bite-size pieces. Use kitchen paper to get rid of any liquids.
  2. Combine all the dry ingredients together.
  3. Add the egg and mix well.
  4. Add the milk one tablespoon at a time. It’s important that the batter is not too wet; you want a nice coating on the fish.
  5. Season with salt and pepper.
  6. Let the batter stand for just about 5 minutes.
  7. In the meantime, heat up your deep fryer (friteuse)to 180 C. (If you don’t have a deep fryer, a deep pan will do just ensure you put in enough oil so that the fish is submerged in oil during frying.)
  8. Put the fish into the batter and make sure they are well coated.
  9. Fry the fish for about 5 minutes.

Monday, February 27, 2012

Cah Kangkung Udang

I borrowed this recipe from a friend's Facebook wall.  Yulius is from Indonesia and so when he posted this, I just couldn't resist.  It looks delicious and I'll be trying it with my kids soon.

  • Ingredients:

  • 10 ounces spinach
  • 7 ounces large shrimp
  • 1 onion
  • 2 cloves garlic
  • 2 chilies, or adjust to taste
  • 1 tablespoon butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • Wash spinach and cut to size. 
  • Finely chop onion and garlic.   
  • Seed and chop the chilies elongated, as in the picture.   
  • Heat the butter. 
  • Put chopped onions, garlic and chilies in the hot butter.  
  • Saute until fragrant. 
  • Add the shrimp.  
  • Stir well. 
  • Add soy sauce, sesame oil and oyster sauce.  
  • Cook briefly (1-2 minutes). 
  • Add the spinach. 
  • Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Tuesday, February 21, 2012

Wonton Soup

Johannes makes so many delicious dishes and I have been blessed to have tried several of them.  This is his go-to soup recipe for those evenings when he wants something warm and satisfying.


  • 1 bunch green onions, cut into 1/2-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas
  • 1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)


  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Serves 8.