Written on January 26, 2016


Acar is originally from Indonesia (I guess?) it basically pickled carrot cucumber shallots and sometimes whole-small-chilli. Its good to served with fried rice, fried vermicelli, fried noodle.


1 cucumber, squared

1 carrot, squared

1 clove of shallots, chopped

4 tbsp vinegar

1 tbsp white vinegar

1 tbsp sugar

6 tbsp water



Mix all ingredients together.

Wait for 10 hours.

Tamarind Potatoes 


Written on January 26, 2016

Tamarind Potato.jpg


3 large potatoes, peeled, chopped.

Canola oil

1 tsp tamarind puree, dissolved with 4 tbsp water

2 lime leave

2 bay leave

Ground spices:

3 cloves shallots

2 cloves of garlic

2 chilli

1 tbsp chicken stock powder

Salt and sugar to taste


Deep fried the potatoes. Note: If you want it crispy, wash the potato few times until its water CLEAR (not yellow anymore)

In the saucepan, stir the grounded spices until fragrant.

Add tamarind lime leave, and bay leaves.

Turn off the heat, let it cool down, then add fried potatoes, mixed well, and its ready to serve.


If you want to store it, please wait until it completely cool down, then store it in closed-container.

Marinara Seafood Mix with Padang Sauce


Written on January 23, 2016

Seafood with Padang Sauce   .jpg

Food street always the best! That’s what I love about Indonesian culinary. So back in my hometown, Jakarta, there is this seafood stall I always visit and my favourite order is always squid / shrimp/ with Padang Sauce. Loving the heat of sauce!



500 gr Seafood Marinara mix (I just use the mussels, shrimps and squids).

4 shallot, thinly sliced

2 cloves of garlic, thinly sliced

1 onions

3 tablespoon chilli sauce

2 tablespoons tomato sauce

2 tablespoons oyster sauce

Mixed herbs, salt, black pepper, to taste

Coconut virgin oil

1 tsp tapioca (or any flour), dissolve in water to thickened the sauce



In the wok heat the over medium heat, add shallots, garlic onions, until fragrant

Add shellfish, squid, shrimp, stir for 1 minute

Add about 200ml of water.

Add mixed herbs, salt, pepper and all sauces.

Stir well for another minute.

Taste it to correct the flavor.

Finally add the flour solution let the sauce slightly thickened.


My advice, just cook the seafood for not more than 5 minutes, we don’t want to overcook them 🙂

Indonesian Stir-Fried Vermicelli


Written on January 23, 2016

bihun goreng.jpg

Or as known as Bihun Goreng Tek Tek. This this recook from Tintin Rayner recipe. You can add shrimp, shreded chicken, sausage or just egg.



1 pack of vermicelli (soak hot water, drain)

3 tbsp vegetable oil


1 bunch of pok choy

Blackpepper, salt, chicken stock powder, to taste

Sweet soy sauce

Ground Spice:

3 cloves of garlic

1 clove of shallot



In the wok stir ground spice with oil until fragrant.

Add vermicelli, black pepper, salt, beef stock (flavored), soy sauce, cabbage & bok choy.

Stir well, correct the flavor.

Served with crackers, “acar”, and fried shallots.


Coconut Milk Chocolate Pudding

Posted on January 23, 2016


If you see the picture, its Vla on top of Pudding. I don’t write the recipe because I use Vla instant powder (is Vla english? Vla is Dutch dairy product made from fresh milk, its like custard I guess. Fun fact, a lot of Indonesian cooking and cooking terms influenced by the Dutch) You can find Agar and Vla instant powder in Asian supermarket.



200 ml of water

1 pack Agar chocolate

200ml full cream milk

200 ml of coconut milk

Sweetened condensed milk, to taste

Brown sugar, to taste



Mix sequentially ingredients number 1 to 6, stir constatntly to prevent lumps.

Correct the sweetness.

Cook to boil.

Put it in container and let it cool.

Its nice to served cold with Vla or Custard on top.

Bread Crumbs Whiting


Written on January 19, 2016

breadcrumbs whiting.jpg

My first New Year holiday in Kangaroo Island, South Australia, visiting my partner’s family. It’s a very beautiful beach house. Got my very first fishing experience on the boat, and we caught a lot of fish. One of my favorite is Whiting. Not sure what you call it in Indonesian…

My partner said the best “fish n chips” of any top seafood restaurant in Australia is Whiting, which awesomely South Australian Whiting ….and the price is quite “pricey”. So how lucky we are caught few of Whitings!

Today I’m so excited to make that “fish n chips” using the Whitings, unfortunately I ran out of flour so I changed it with bread crust. P.S Kids and I don’t really like bread crust, always cut them off so.. got a lot of them! Blend them to make bread crumbs.



3 Whiting fillet


Container I:

1 egg, beaten

A pinch of salt, pepper, chicken stock powder

Container II:

500 gr bread crust, blended

1 tsp mixed herbs

1 tsp chicken stock powder

A pinch of salt and pepper



Add the fillet to the Container I and then to Container II.

Heat the butter (medium heat) over the saucepan.

Cook the Whiting approximately 1-2 minutes each side.

Ready to serve with chips! 🙂


Me=with rice (typical Indonesian, can’t live without rice he he)


Spaghetti Aglio e Olio with Smoked Beef


Written on 19 January, 2016

aglio olio.jpg

One of my favourite simple dish.



1 pack of spaghetti, cooked

4 pieces of smoked beef (can also use ham / bacon)

1 tsp mixed herbs

Black pepper, salt, to taste

2 cloves garlic thinly sliced

Cooking oil




Heat the oil on sauce pan, add the garlic, then add smoked beef.

Add spaghetti, mixed herbs, black pepper, salt, mix well

Taste it to correct the flavor.

Serve with Parmesan cheese.

Tuna Mornay



Written on December 23, 2015



If you are Indonesian, for me this Mornay dish tastes like a Macaroni Schotel, the difference is no pasta. Its simple-easy-quick-dish. If you don’t like Tuna, can use chicken instead.

Btw, sorry for bad picture 😦


1 cloves of onion, roughly chopped

1 cup sweet corn cans

1 can of tuna

2 pieces of bacon, chopped

1 tbsp butter

2 cups of milk

2 tbsp of flour

Grated cheddar cheese

Salt, blackpepper, mixed herbs, chicken stock powder


Heat butter in saucepan until melted, add the onion, and bacon.

Cook until the bacon “crunchy” (I like it crunchy).

Add the tuna, and corn, stir constantly at low heat.

While stirring, slowly add flour & milk.

Keep stirring to prevent any lumps and until the sauce thickened.

Add salt, mixed herbs, blakpepper & cheese. Do not forget to taste

Cook about 5 minutes.

Place cheese over the sauce, sprinkle with mixed herbs & blackpepper. Finally, grilled mornay until cheeese melted.

Sautéed Broccoli Capsicum with Omelette  


Not a fan of salad, but I certainly always like stir-fry veggies. Tasty simple healthy dish (when nothing in the fridge, this is one option)

Sauteed Broccoli


Sautéed Broccoli:

1 large broccoli, cut into florets

1 capsicum, cut lengthwise

1 of mushroom (any type, optional)

1/2 cup sweet corn

salt, chicken stock powder, and mixed herbs, to taste

2 cloves of garlic, bruised

1 tablespoon vegetable oil

Saute the garlic, add broccoli, add a little water.

Stir until broccoli is half cooked then add mushroom, salt, stock powder & mixed herbs

Finally add capsicum and corn.

Give it a taste to correct the flavors.

Cook approximately 1 minute. Serve..



3 eggs

pinch of salt

1 tsp pepper

1 tbsp butter

Beat the egg with blackpepper & salt.

Heat butter in large frying pan over high heat, swirling it around to coat the entire surface.

Pour in the beaten eggs and quickly swirl to form an even omelette.


Serve them with warm jasmine-rice, sprinkled blackpepper & coriander leaves or fried onions.

Roasted Potato Indian Curry with Tuna and Sweet Corn  

Roasted Potato and Tuna.jpg


Basically roasted potato and tuna 😀


Roasted Potato:

3 large potatoes, peeled and squared

1 teaspoon mixed italian herbs

3 tsp Indian curry powder

Black pepper and salt, to taste

1 tbsp cooking oil


1 can of tuna (300gr)

1 piece of bacon, chopped into small pieces

1/2 cup sweet corn

1 onion, diced

2 garlic, diced

1 tbsp butter


Roasted potatoes:

Put potatoes into baking-dish.

Bake at 180 degree Celcius, after 10 minutes add the curry powder, mixed herbs, black pepper, stock powder, 1 tbsp cooking oil, stir well. Dont forget to taste!

Put back into the oven, roast until the potatoes are cooked (about 40 minutes)

Sauteed bacon, onions & garlic with butter until fragrant.


Add the canned-tuna, saute until the tuna is slightly browned.

Add the corn, cook for 3 minutes.

Roasted potato and tuna is ready to served!