Tuesday, January 31, 2012

Bami Goreng

One of Johannes' delicious dishes.  This comes from Indochef.  Make extra, you'll want more.

  • 12 ounces Medium Egg noodles
  • 3 1/2 ounces Diced Chicken breast
  • 2 ounces Small Prawns
  • 1 medium Onion
  • 2 Cloves of Garlic
  • 1 Carrot
  • 1 Small Leek
  • 2 tsp. Sambal Ulek
  • 1 tsp. Trassi (shrimp paste)
  • 3 tbs. Kecap Manis
  • 3 tbs. Oil
  • Pepper & Salt


  1. Boil the noodles, using the instructions on the packet. Rinse and set aside. 
  2. Heat your wok and add the oil. 
  3. Stir-fry the diced Onion and Garlic for 1 min.
  4.  Add the strips of chicken, prawns, trassi and sambal ulek and fry for a further 3 min.
  5. Add the finely sliced carrots and leek and fry for 4 more min. 
  6. Add the Noodles and Ketjap Manis. 
  7. Use pepper and salt as needed and stir-fry for a further 4 min.

Serve hot. Delicious with Hot Peanut sauce.

Monday, January 30, 2012

Sate Ayam & Gado Gado

This is one of my favourite dishes that Johannes prepares.  It's from Indochef and so delicious that I just can't get enough.  

Sate Ayam 
Similar to kabobs, but so much better!!

1 lb Chicken

1 Onion
1 clove Garlic
1 ounce Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chili paste
1 glass Red Wine (optional)
1 ounce Water


  1. Dice the meat into 3/4 inch square cubes and put onto bamboo skewers (about 4 per stick).
  2. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
  3. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
  4. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done and serve with hot Peanut Sauce.

Indonesian vegetable salad.  The vegetables used are a suggestion, you can use nearly anything that is available to you.  Use at least 3 different vegetables.

White cabbage, diced
Green Beans
Bean Sprouts
2 Eggs, hard boiled
Peanut Sauce
Prawn Crackers

  1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
  2. Drain and arrange the vegetables in layers on a dish.
  3. Pour the peanut sauce over the vegetables.
  4. Decorate with the sliced egg and tomatoes.
  5. Just before serving, sprinkle the crackers over the sauce.
Best enjoyed when the salad is cooled down.

Friday, January 27, 2012

Atchar Tjampoer Kuning - assorted pickled vegetables

I hope I don't get in trouble for this but I'm posting a recipe that belongs to a dear Dutch-Indo friend of ours.  When she sent it to me, she told me it was her Mom's and that she generally didn't share it. 

Carrots...sliced 1/2" thick and 2.5" long
Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide
1 large onion, diced
4 cloves of garlic, finely chopped
1 lb bean sprouts
1 lb of string beans...again thinly sliced on an angle
1/2 head of cauliflower....little sweet florets
1 jar of cocktail onions
1 can of baby corn
1 can of sliced bamboo shoots
crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar
In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric.  Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange.  Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices....  At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or tumeric or ginger...........
Make a large pot of it as it lasts for a very long time,....keep it in the frig.....
Great with a piece of fried fish  or chicken and a little sambal on the side.

Thursday, January 26, 2012

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is arguably the most famous beef dish in Malaysia, Indonesia, and Singapore.
Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time – not to mention patience and dedication – alone is probably a main obstacle for most people. For those of you who have never tried beef rendang, it can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…
It is believed beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community.
No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. 
Another fact about beef rendang: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.
For those of you who wish to learn more about beef rendang, check out this article on Wikipedia.

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
  7. Add salt to taste. If not sweet enough, add more sugar to taste.
  8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Johannes says  this is good with white rice to tame the spiciness.  

Selamat Makan! 

Wednesday, January 25, 2012

Stamppot Sla

Today's blog features a recipe that my family loves.  When I first fell for Johannes I began looking for ways for us to share common interests, despite the miles between us.  Our mutual love of cooking was the route I took.  I discovered this dish while my daughter was still a vegetarian.  Stamppot is a potato mash and sla is lettuce. The end result is simple and delicious.  Stamppot Sla is traditionally a summer dish but we enjoy it year round.  Enjoy...

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

              2 lb Potatoes, peeled and halved
              1 Vegetable stock cube
              1 Head Butter Lettuce
              5 Eggs
              1 Tbsp Butter
              1 Tbsp Hand-hot cream (or milk)
              Salt and White Pepper, to taste


In a large soup pot, cover the potatoes with water.  Add a stock cube and bring to a boil.  Meanwhile, wash the lettuce thoroughly, spin dry and slice the individual leaves into strips.  When the potatoes are soft, drain them well. Pat them dry and give them a shake in the pot. Mash with a potato masher or ricer. Add an egg, the butter and cream (or milk). Now fry the four eggs in a frying pan, but be careful to leave the yolks runny and intact.  Add some lettuce to the mash and mix it in using a wooden spoon. Season to taste.  

Serve the stamppot on a bed of sliced lettuce with an egg on top.  Pierce the yolk and allow the runny liquid to dribble down the mound. 

Serves 4

I didn't use salt or pepper and the potatoes were delicious.  The vegetable stock seemed to season the potatoes perfectly. 

Tuesday, January 24, 2012

Roti Kukus (Indonesian Steamed Cake)

Johannes' Mom used to make this, and now he does. It is so yummy.

3                 Egg yolks
1                 Egg white
1 3/4 cup   Caster sugar (substitution below)
1 3/4 cup   Plain flour
1/2 cup      Sprite
1 tbsp        Cocoa powder

1. Prepare steamer. Line roti kukus molds with parchment paper.
2. Beat egg yolks, egg white, and caster sugar until thick and pale.
3. Fold in 1/3 of the flour, then 1/2 of the sprite. Gently mix. Repeat with remaining flour and Sprite, ending with flour. Mix thoroughly until there is no lumps in the batter.
4. Divide 1/3 of the batter into a small bowl and add cocoa powder. Whisk until thoroughly combined.
5. Spoon white batter into moulds. Swirl a little of the chocolate batter. Steam for 15-20 minutes on high heat.

- it is ok to steam the cakes in several batches - it is best to steam them in small quantity at a time. Unlike common cake batters which should be baked immediately, this batter can stand quite long.
- do not open the steamer during the first fifteen minutes. Peeking can cause the rising of the cake to stop.
- Muffin molds may be used for this cake and it turns nice too.
- Johannes recommends spreading Irish butter on the cakes.

Makes 10 cakes.

Castor sugar may not be easy to track down, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super-fine consistency.  Here's how to make your own castor sugar in seconds:

1. Place granulated sugar in a food processor or blender.
2. Pulse until it reaches a super-fine, but not powdery consistency.
3. Allow the sugar to settle for a few minutes.  Then, use in place of the castor sugar for your recipe.