Saturday, July 27, 2013

Martabak Manis (Indonesian Thick Pancake)

Photo Courtesy from


300 gm    Self Raising Flour
400 gm    Fresh Milk
2 pcs        Egg Yolk
1 pc         Egg White
1 tbsp      Dried Yeast
1 tsp        Baking Powder
100 gm    Butter (Cut Diced)
200 gm    Chocolate Bar (Chopped)
200 gm    Cheese Chedar (Grated)
100 gm    Granulated Sugar
100 gm    Condensed Milk


  1. Mix flour, eggs, yeast, and baking powder together in a bowl
  2. Warm fresh milk inside microwave for 5 second (or until warm-chech with your body temperature)
  3. Pour over the warm milk into the mixture and whisk carefully (to let the air comes in the mixture)
  4. Cover the bowl with cling film and set a side the mixture for about 30 minutes (until you'll see a lot of bubble in it)
  5. Heat omelet pan (Big size) and melt 10 gm butter on in
  6. Pour over the mixture and cook with the lowest heat for about 20-30 minutes
  7. After the pancake is set arrange 80 gm butter on top of the surface and cover the pan for about 5 minutes or until butter melt perfect
  8. Sprinkle the sugar on top and cover again for about 2 minutes
  9. Take out the thick pancake into chopping board, cut half and sprinkle chocolate and cheese on top)
  10. Pour over condensed milk on top, and cover the other half (half moon shape)
  11. Cut into small pieces, and serve hot
  12. Happy Cooking

Opor Ayam (Chicken Coconut Stew)

Photo Courtesy from


10 gm     Corn Oil
250 gm   Chicken Thigh
100 gm   Coconut Powder
25 gm     Milk Powder
100 gm   Coconut Milk
50 gm     Garlic
75 gm     Onion Shallot
10 gm     Ginger
10 gm     Candle Nut
20 gm     Lemon Grass
7 gm       Table Salt
5 gm       Peppercorn White


  1. Cut cross wise chicken thigh (not too deep)
  2. Season and marinate chicken thigh with coconut powder, milk powder, salt & pepper (keep in refrigerator for about 2hr
  3. While waiting for the chicken, ground (garlic, onion shallot, ginger, candle nut) until puree consistency reach
  4. Heat oil in pot with medium heat , start pan fried one side from the marinated chicken, turn over gradually
  5. Add crushed lemon grass into the pot and let it flavor the chicken
  6. When the chicken is almost cook 80%, pour over the puree (ground ingredients) and keep stirring the mixture for about 5-10 minutes
  7. Add lap over from the coconut powder and milk powder before into the pot together with the coconut milk
  8. Add water if needed, and bring to boil for about 30 minutes (the longer the better result, the chicken will be softer)
  9. Check seasoning
  10. Serve hot with cold white rice
  11. Happy Cooking

Wednesday, May 29, 2013

Ketoprak (Indonesian Rice Cake & Peanut Sauce Salad)


75 gm       Rice (Washed)
5 pcs        Good Quality Plastic
100 gm     Fried Peanut (Skin Off)
10 gm       Garlic
10 gm       Table Salt
1 gm         White Pepper
1 gm         Brown Sugar
40 gm       White Bean Curd (Fried)
50 gm       Bean Sprout (Cleaned)
50 gm       Glass Noodle (Boiled)
10 gm       Sweet Soy Sauce
20 gm       Casava Cracker


  1. Boil water and add salt into the water
  2. Add Rice inside the plastic (keep saome gap for rice to expand) tight the edge and place inside the water and let it cook for about 30-40 minutes
  3. Blend fried peanut until powder like
  4. Ground garlic on the plate (using stone mortar handle), add peanut, brown sugar and water drop by drop until becoming a medium thick pureeconsistency
  5. Sliced rice cake into a bite size
  6. Garnish with fried bean curd, bean sprout and glass noodle on top of the rice
  7. Pour little bit of sweet soya sauce (optional)
  8. Serve with casava cracker
  9. Happy Cooking

Tuesday, May 28, 2013

Sambel Oelek (Indonesian Spicy Sauce)


250 gm     Red Chili
250 gm     Tomato
75 gm       Garlic
150 gm     Red Onion
50 gm       Ginger
10 gm       Lemon Grass
10 gm       Coriander
2 gm         Kafir Lime Leaf
50 gm       Brown Sugar (Replaceable with White Sugar)
5 gm         Salt
5 gm         Black Peppercorn
250 gm     Corn Oil

  1. Blend (red chili, shallot, garlic, lemon grass and coriander) using bender until smooth fine puree
  2. Heat oil in a non stick pot (deep size)
  3. Add blended ingredientd into the pot and cook with medium heat for about 3 hours
  4. Add sugar, salt, pepper and kaffir lime leaf
  5. Stir the mixture every 10 minutes and scrap the bottom part to prevent from burning
  6. Sambel Oelek ready to serve
  7. Happy Cooking

Thursday, May 9, 2013

Beef Stew in 10 Minutes


250gr     Beef Cubed
50gr       Garlic
50gr       Red Onion
10gr       Corn Oil
50gr       Ground Red Chili
50gr       Oyster Sauce
50gr       Tomato Sauce
5gr         Table Salt
5gr         White Sugar
5gr         Ground White Peppercorn
5gr         Corn Flour
250gr     Sayuran (Rebus)


  1. Mix Onion, garlic, chili and blend until smooth
  2. Marinate Cubed Beef with salt, pepper, sugar
  3. Heat oil in a pot
  4. Saute ground spiced until fragrant is out
  5. Add marinated beed into the pot and cook for about 5 minutes
  6. Pour over oyster sauce, tomato ketchup and water. then cook for another 5 minutes
  7. Sprinkle corn flour and reheat for thickening the sauce and garnish with vegetables
  8. Serve with white rice or mashed potato
  9. Happy Cooking ;)

Tuesday, May 7, 2013

Kerupuk Ikan (Fish Cracker)


500gr   Ground King Fish
250gr   Tapioka Flour
50gr     All Purpose Flour
3pcs     Chicken Eggs
8gr       Table Salt
8gr       Ground White Pepper


  1. Boil water
  2. While waiting the water boiling, mix all the ingredients well
  3. Shape Dough into a cylinder shape
  4. Boil Cake for about 15 minutes (it is better to steamed it for 30 minutes if available)
  5. Thin Sliced boiled cake about 1cm, place the sliced dough in the container and put under the sun for about 1 day
  6. Save in airtight container
  7. Crackers is ready to fry
  8. Happy Cooking ;)

Note: (this dough can be used as another indonesian recipe mpek2)

Sunday, May 5, 2013

Siomay Ayam (Chicken Dim Sum)


500gr   Ground Chicken
150gr   Garlic (Chopped)
50gr     Corn Oil)
20gr     Butter
10gr     Lime (Squeeze)
10gr     Ginger (Chopped)
50gr    Carrot (Chopped)
200gr  Corn Flour
3pcs    Chicken Egg
10gr    Ground Coriander
7gr      Table Salt
1pak   Dim Sum Skin

Bumbu Kacang:
50gr    Garlic (Chopped)
10gr    Ginger (Chopped)


Meat Dough:
  1. Saute Red Onion with butter and lime juice until wet and pink color
  2. Blend garlic, sauted onion, ginger, corn oil until smooth
  3. Mix blended items with Ground Chicken, Carrot, Flour, Eggs, Coriander, Pepper, Salt, Chicken Stock
For Siomay DimSum without Skin:
  1. Boil water and mix with chicken stock powder
  2. Shape Meat Dough by using you palm and squeeze it until ball shape, try 1 pc and boil to check the taste, is the taste is ok, repeat the same thing
  3. Boil for about 10 minutes or untnil the dim sum floating
  4. Saute garlic, red onion, red chili until flavor comes out
  5. Blend sauted ingredients with fried peanut (add water as needed)
  6. Saute again this blended items for about 30 minutes (medium heat)
  7. Steam Siomay before serve
  8. Serve with Peanut Sauce

For Dim Sum with Skin
  1. Take a Dim Sum Skin and fill in with Meat Dough and shape it
  2. Steam for about 30 minutes or until cook
  3. Serve with Chili Sauce or Peanut Sauce

For Chicken Mpek2
  1. Blend again the meat dough until the texture really smooth
  2. Boil water and mix with Chicken Stock Powder
  3. Wet your palm with corn oil
  4. Shape Meat Dough in a Cylinder Shape and boil for about 10-15 minutes and floating
  5. Save in Refrigerator or Serve (Steam is preferable)
  6. Serve with Mpek2 Ssauce (Vinegar/Soy/Tamarind)
  7. Happy Cooking ;)

(Note: For Mpek2, Ground Chicken can be replaced with King Fish)

Thursday, May 2, 2013

Easy Garlic Bread


500gr   French Bread
150gr   Butter (salted)
50gr     Garlic
20gr     Corn Oil
25gr     Parsley

  1. Cut Butter into cubed size 2x2cm
  2. Let butter in room temperature for about 3 hours
  3. Blend garlic and oil until reach smooth puree consistency
  4. Mix garlic puree with soft butter
  5. Heat oil then quick blanch parsley in the oil until scrispy, set a side in a butter paper
  6. Slice french bread diagonally and spread the butter mixture on both side
  7. Heat nonstick pan until smoky
  8. Pan fry the bread and turn upside down until golden brown
  9. Serve hot and crush fried parsley with your fingers on top of the bread
  10. Happy Cooking....

Sunday, April 28, 2013

Nasi Goreng Udang (Indonesian Fried Rice)


500 gr     white rice (from yesterday)
75 gr       red chili
80 gr       shallot
30 gr       garlic
20 gr       tomato ketchup (kimball)
150 gr     Earthbound Farm Frozen Vegetables
150 gr     Jumbo Prawn (waitrose)
50 gr       Butter


  1. defrost frozen vegetables by using running water in a bowl
  2. blend shallot, garlic, tomato kethup, red chili until smooth
  3. heat butter in a nontsick pan and saute all the blended ingredients until flavorful
  4. put prawn inside and cook until color change for a bout 10 minutes
  5. add white rice and stir well until all the sauces are well mixed in the rice
  6. check seasoning
  7. serve hot accompanied by Prawn Cracker
  8. happy cooking...


Baso Daging (Indonesian Meatball Soup)


2 kg       ground beef
400 gr   tapioka starch
200 gr   flour all purpose
6 pcs    chicken egg
10 gr     sugar
10 gr     salt
10 gr     white pepper powder
100 gr   garlic (blender)
200 gr   shallot (blender)
10 gr     coriander powder
100 gr   beef stock powder
25 gr     lemon grass (press the edge)
5 gr       bay leaves
100 gr   scallion (thin sliced)
100 gr   fried shallot


  1. heat oil and saute blended shallot and garlic until brown
  2. place ground beef, flours, sugar, salt, pepper, sauted ingredients, coriander in a bowl and mix well
  3. add egg then mix again until becoming like a dough consistency (set aside for 24 hrs)
  4. boil water and add beef stock, lemon grass and bay leaves
  5. mix the "baso" dough and put a bunch of dough in your palm and press it through your thumb and point finger (automatically it will turn into a ball)
  6. boil "baso" for about 15-20 minutes until it floats on the top
  7. check seasoning (the clear soup)
  8. pour over the soup, baso, scallion, and fried shallot in a bowl together with the liquid (pok coy is optional)
  9. serve hot and accompanied with tapioka cracker from neighbour market
  10. happy cooking....

Saturday, April 27, 2013

Beef Martabak (Indonesian Crispy Beef Cake)

200 gr   Flour All Purpose
4 pcs    Chicken Egg
80 gr     Water

2 kg       Ground Beef
5 pcs    Duck Egg
100 ml   Vegetable Oil
100 gr   Scallion (Sliced)
50 gr     Garlic (Chopped) (Cincang Kasar)
50 gr     Shallot (Chopped) (Cincang Kasar)
15 gr     Ginger (Chopped) (Cincang Kasar)
10 gr     Red Chili (Sliced) (Iris Tipis)
10 gr     Beef Stock
25 gr     Ground Turmeric
10 gr     Ground Coriander
5 gr       Ground White Pepper
5 gr       Table Salt

  1. Mix well all the skin Batter until reach like a pancake texture (not too thick, not too light)
  2. Heat Nonstick Pan with margarine/butter, pour a glass of skin batter and flatten like a Crepes alike, cook until half cooked
  3. Heat oil, saute beef and cook until brown
  4. Add turmeric, coriander, pepper, beef stock then saute until well flavor then set a side (after cooked)
  5. Mix cooked beef with other ingredients for filling
  6. Heat oil in non stick pan, and then place martabak skin and pour over the filling, fold it (triangle/square shape) and let it cook and color well
  7. (check by pressing the middle part to see if it is cooked or not *cooked one will bounce back)
  8. Cook one by one depending on the size or your pan
  9. Serve hot with cold white rice
  10. Happy cooking....

Ayam Kecap (Indonesian Chicken Soy)


2 kg       chicken thigh
100 ml   corn oil
50 gr     milk powder
10 gr     sugar
100 gr   sweet soy sauce
100 gr   tomato ketchup
50 gr     butter
25 gr     lemon grass (crush the butt)
50 gr     garlic
200 gr   shallot
25 gr     ginger
10 gr     red chili
5 gr       bay leave
25 gr     turmeric powder
10 gr     coriander powder
5 gr       white peppercorn powder
5 gr       salt iodize

Cara membuat:

  1. cut crosswise the thight (but not too deep)
  2. marinate chicken with salt, pepper, turmeric, coriander, milk powder and sugar, then set a side for 1 hour before cooking
  3. blend shallot, garlic, ginger, red chili until smooth
  4. heat oil in a pot and fry the marinated chicken until brown and caramelized
  5. add lemon grass and blended items then saute together with the chicken using medium heat
  6. let the ingredients cook then add sweet soy sauce, tomato ketchup and butter
  7. cook for another 10 more minutes or until the sauce thick enough
  8. taste the seasoning
  9. serve hot with cold white rice
  10. happy cooking....

Thursday, April 25, 2013

Gulai Ayam (Indonesian Chicken Curry)


2 kg       Chicken Thigh
100 ml   Corn Oil
50 gr     Milk Powder
10 gr     White Sugar
100 gr   Coconut Powder
10 gr     Chicken Stock
25 gr     Lemon Grass (Crush the End)
50 gr     Garlic
200 gr   Shallot
25 gr     Ginger
5 gr       Bayleave
25 gr     Ground Turmeric
10 gr     Ground Coriander
5 gr       Ground White Pepper
5 gr       Table Salt


  1. Cut crosswise the chicken thigh (but not too deep)
  2. Marinate chicken with (salt, pepper, turmeric, coriander, milk powder, and sugar) let it marinate for 1 hour
  3. Blend (shallot, garlic and ginger) until smooth
  4. Heat oil in a deep pot and fry the marinated chicken until Brown and Caramelized
  5. Sprinkle coconut powder (replaceable with coconut cream/milk) chicken powder and Saute until it release nice flavor for about 5 minutes 
  6. Pour over water and let it boil
  7. After the water boiling, simmer and reduce the liquid until reach half of it (become thicker)
  8. Double check seasoning
  9. Serve hot with cold white rice
  10. Happy cooking....