Thursday, October 30, 2008

Rollade tofu / tahu

rollade tofu
rollade tshu

Sebelumnya maaf ya saya ngak punya cukup waktu untuk tulis resepnya, nanti kalau internet saya sudah dibetulin pasti langsung saya tulis, janji deh... yang penting kan setor toh? Maaf sekali lagi ya...


Teriyaki Tofu Rollade

500 gr tofu, mashed
50 ml teriyaki sauce
1 small onion, chopped
2 shallot ( green onion), chopped
2 eggs, beaten
salt and pepper
1/2 small Red capsicum (red paprika)-i added this-
10 ml salad oil
Banana leaves (i used foil)


1.Mix all the ingredients, except eggs, meanwhile, greased banana leave or foil with salad oil.
2.Heat the steamer.
3.Roll tofu mixture on the greased banana leave or foil, steam for 20 minutes or until cooked trough.
4.Open the foil and roll on to beaten eggs.
5.Fry until golden brown, drain and cut as desire.

Recipe source: Kartini magazine no:2229(Okt 2008)

Wednesday, October 29, 2008

Green tea buns

green tea buns
Green tea buns

On Sunday we always doing weekly shopping, my favorite place called "Clayton", in that area i can find some Asian groceries and Asian vegetables, there is Hongkong store that i like to visit, and 1 Indonesian grocery.

I accidently found this Maccha hagoromo A.K.A Japanese green tea in Japanese/ Korean store (i've been looking for this for a while), i found similar one before but that one is for making ice cream green tea.

The recipe i used is from Bunda Yuli (Bunda's corner), original recipe written Indonesian, it's really good recipe,the buns is very moist and not too sweet.

Green tea buns


* 150g bread flour
* 150g plain flour
* 1 teaspoon green tea powder
* 1/2 teaspoon salt
*5 gr instant dry yeast ( i used i teaspoon, diluted with 50 ml warm water and 1/2 teaspoon sugar)
* 1 egg
* 130 ml milk
* 60 gr sugar
* 55 gr butter


1. mix all the dried ingredients , add egg add milk little bit at a time, and mix using the bread machine or by hand until become smooth dough, then add margarine, mix again.
2. Rest the dough for 30 minutes and covered with damp cloths or glad wrap.
3. Divide the dough into 8, and put on the greased pan, rest the dough again for another 30 minutes, glazed with half of the milk.
4. Bake for 20-30 minutes on the preheated oven on 180 C degrees, until cooked. Glazed again with milk.

Wednesday, October 22, 2008

Oseng- oseng Silverbeet // Silverbeet stir-fry


Silverbeet or swiss chard is very famous in western countries, i never knew about this kind vegetable until i live here in Australia. The word Swiss was used to distinguish chard from French spinach varieties by nineteenth century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Some of Indonesian friend here told me that the silver beet taste like cassava leave that used to eat in Indonesia, so i tried to cook them as a stir- fry, well the taste is not really the same, but not too bad though, i will try again ext time with different style of cooking.

All you need for this dish are sliced small brown onion, red chili and garlic then saute them with a little water, add a bit of water then stir in ready wash and cuts silver beet, season with salt and pepper.

Empal daging ( Sweet Fried beef)

empal daging

I still had very difficulty taking my pictures outside for my food, this one looks like too much sun exposed, but i never have enough time to experimenting, due to my daughter screaming when i stepped in the backyard without her. She usually crying during my photo session, it makes me frustrated sometimes and couldn't concentrated on what im doing.

About this food, this is some kind of sweet beef, i took the recipe from my special book bought in Jakarta, the taste of this food is sweet and very tender, wanna try? here is the recipe:

Empal daging (Sweet Fried beef)

  • 400g Beef
  • 1.800 ml coconut milk
  • 2 salam leave
  • 2 cm galangal, bruised
  • 1 lemongrass,bruised
  • oil to fry
Grind ingredients:
  • 5 small brown onion
  • 2 clove garlic
  • 1 1/2 teaspoon salt
  • 1 teaspoon coriander seeds
  • 75g coconut sugar (palm sugar is ok), sliced
  • 1/2 teaspoon tamarind
  1. Boil the coconut milk with grind ingredients, salam leave, lemongrass, galangal, and beef until cooked trough.
  2. Drain and Cut the beef about 5x5x1 1/2cm, flattened beef using rolling pin or meat smasher.
  3. Boil the beef again until all the liquid have absorbed.
  4. Fry beef until browned. Serve with rice, fresh vegetables and sambal.

Thursday, October 16, 2008

Telur pindang // Marble boiled eggs

telur pindang

I don't really know hot to call it in English language, this marble pattern i got from small brown onion skins (bawang merah :IND) and some salam leave (Indonesian of bay leave), another recipe is using some guava leave or teak leave.
Javanese people usualy added this egg as a side this on their traditional dish.

I already satisfied with my result only using a simple ingredients, i will never find guava leave here :) . So if you want to try making this, just boil the water (about 1500ml), 4 eggs and 1/2 cup small brown onion skins together for half an hour, then crack the eggs using the spoons, then boil again for about an hour, cooled, peeled. Isn't it wonderful and unique pattern?

Tandoori Chicken with lemon yoghurt dressing

chicken tandoori

This recipe still i got from my Best- everbudget dinner book, i really really like the balance of the food recipe they make, salad and chicken.. so healthy and it's my favorite!

Chicken tandoori

Tandoori Chicken with lemon yoghurt dressing

  • 400g chicken tenderloins or sliced breast
  • 2 tablespoons tandoori paste
  • 1 bunch rocket leaves, shredded ( i skip this and substituted with baby spinach)
  • 2 Roma tomatoes
  • 1 Lebanese cucumber
Lemon yoghurt dressing:
  • 1 cup Greek- style yoghurt
  • 1/4 cup finely chopped coriander
  • 2 tablespoons lemon juice
  1. In a large bowl, combine chicken with tandoori paste. Turn to coat well.
  2. In a separate bowl, combine rocket / spinach, tomatoes and cucumber. Set aside.
  3. Lightly brush the char- grill or barbecue with oil. Preheat to high. Char grill chicken for 3-5 minutes each side until cooked through.
  4. Lemon yoghurt dressing: In a small bowl, combine yoghurt, coriander and lemon juice. Season to taste.
  5. Serve.

Wednesday, October 15, 2008

Roti buah berbumbu // Fruit loaf

Fruit loaf

fruit loaf

Found this recipe at last, i've lost the recipe after i made the loaf about a month ago... :)

Roti buah berbumbu // Fruit loaf

  • 750g high protein flour
  • 250g plain flour
  • 15g yeast
  • 3g bread improver
  • 220g caster sugar
  • 2 eggs
  • 30g milk powder
  • 350 ml iced water
  • 1 tsp spekoek powder ( substitute with a pinch of cinnamon and nutmeg)
  • 50g egg yolk
  • 10g salt
  • 150g margarine
  • 250g mixed dried fruit ( red and green cherries, sultanas)
  • 100 ml milk for glazed
  1. mix all the dried ingredients (except dried fruits), add egg yolk, eggs, add iced water little bit at a time, and mix using the bread machine or by hand until become smooth dough, then add margarine, mix again.
  2. Add all the dried fruits, rest the dough for 30 minutes and covered with damp cloths or glad wrap.
  3. Divide the dough into 2, and put on the greased loaf pan, rest the dough again for another 30 minutes, glazed with half of the milk.
  4. Bake for 30-40 minutes on the preheated oven on 180 C degrees, until cooked. Glazed again with milk.
recipe source: Tabloid Nova- Indonesia

Friday, October 10, 2008

Nasi & Gudeg Jogya // Rice & Sweet Jackfruit casserole


Another very famous dish, originally from Yogyakarta- Indonesia, Sweet and very tender dish, made from young jack fruit, need a long hours to cook them, but the result is satisfying. As Indonesian, I'm trying to share and Introduced Indonesian food to Australian, i don't know why our food is not as famous as Thai food or Chinese food.

We have so many traditional food that will tickle your tongue, each island have a unique style, but they all yummy food. My Mom came from west Java and My Dad from Central Java, and they have the opposite taste of food, but i like both style (actually i like all kind of food from my country!!).

I feel lucky to live in Australia, but i missed my country a lot :( so i try to cook variety of Indonesian food at least 2- 3 times a week. Since i lived here, i knew a lot more food variety from another country like Indian, Thailand, Italian, Greek, Mexican etc, and i like all of them! LOL.

The jack fruit i used on this dish is from the can, i don't know where to find the fresh one, but never mind, they taste as good, i tried to make it convenient for my self by substitute similar ingredients sometimes.


For the recipe please contact me via e-mail at:


Chicken Cajun with corn salsa

Chicken cajun

I bought a new recipe book called best ever budget dinner from Woman's Day, it's really good book, the price i paid for only AU $6.95, so worth it.

When i looked at the book for the first time, i marked the pages, which one should i try first... just so many!, they all really simple and healthy recipe. On the original recipe the meet called for beef but you can substitute with Chicken fillet instead ( that's what i have on the fridge). And i think i only got the big butter beans too, so it looks huge on the picture :)

Chicken cajun

Chicken Cajun with corn salsa

  • 500g piece rump or round steak, trimmed, cut into 4 ( i used chicken breast fillet)
  • 1 tablespoon Cajun seasoning
  • 300g can butter beans, drained, rinsed
  • 125 can corn kernels, drained
  • 1 small red capsicum, seeded, diced
  • 1 avocado, stone removed, peeled, diced
  • 1/2 cup snow pea sprouts, trimmed, chopped
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  1. Lightly brush a char- grill or barbecue with oil. Preheat to high. Rub steak with Cajun seasoning.
  2. Cook steaks for 2- 4 minutes each side or until cooked to taste.
  3. CORN SALSA: Meanwhile, in a large bowl, combine all the ingredients. In a small jug, combine oil and lemon juice. Drizzle over salsa and toss well.
  4. Slice steak and serve with corn salsa.

Wednesday, October 8, 2008

Capcay // Vegetables stirfry


Bored with boiled veggies? well, i have this recipe for your solution (he he... advertising mode on).
This dish originally adapted from Chinese food, but everyone in Indonesian knew it, many Chinese live there and share the recipe with us.

Like in many country you can always find China town, as well as in the capital city of Indonesia (Jakarta, where my parents live) there are huge Chinese population, we get along very well and Indonesian cook and eat Chinese food a lot, except for food that contain some pork (Muslim not allow to eat pork, and many Indonesian are Muslim).

Anyway, this food is healthy yet delicious, not contains any meat or eggs. My daughter like it too, By the way, I'm happy that we started to have dinner together now as a family in the dining table, Ellyn getting better at holding her spoon and put it on her mouth, so save me time, don't have to feed her anymore :)

Note: you can add any vegetables you like like broccoli or Zukini

Capcay // Vegetables stir fry

  • 1 large carrot, sliced
  • 1/2 cauliflower, cut into small pieces
  • 3 clove garlic, crushed and mix with 1/2 teaspoon ground pepper
  • 2 spring onion, sliced
  • 1/2 wombok ( Chinese cabbage), sliced
  • 1 teaspoon soy sauce
  • 1 tablespoon veg oil
  • 1 teaspoon cornstarch, diluted with 50 ml water
  • extra 100 ml water
  1. Wash all the vegetables well, heat the oil on a wok, add crushed garlic, cook until fragrant.
  2. Add carrot and water, boil for 2 minutes, add cauliflower, cook again for 1 minutes then add wombok.
  3. Pour in the cornstarch water, and soy sauce, season with salt and last add spring onion, cook again for 1-2 minutes.
  4. Serve.

Tempe cabai hijau // Tempe with green chillies

tempe cabe hijau2

Here is one of my favorite food.
Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java where it is a staple source of protein. Like tofu, Tempe is made from soybeans, but Tempe is a whole soybean product with different nutritional characteristics and textural qualities. (credit to

You can fried them with batter or without, cook with chillies etc, healthy food for vegetarian.

Tempe cabai hijau // Tempe with green chillies
  • 250 g Tempe, cut into small diced
  • 2 small brown onion
  • 2 clove garlic
  • 3 big green chillies, cut into big chunk
  • 2 tablespoon kecap manis
  • 100 ml water
  • salt and pepper to season
  • 5 tablespoon oil
  1. Heat 4 tablespoon oil in a large saucepan, fried the Tempe in a batch for 1 minute (add more oil if needed). drain in a paper towel and set aside.
  2. Meanwhile heat the remaining oil in a same saucepan, add onion and garlic, cook until fragrant, add green chillies, Tempe, water and kecap manis.
  3. Cook until nearly dry, season with salt and pepper.
  4. Serve with rice

Friday, October 3, 2008

Nasi Buntut bakar ( BBQ Oxtail with rice)

Sup butut bakar

Back to normal life after Ramadan, enjoying lunch again, try a new recipe and eat them in the day time again, try to finish those cookies i made for "Lebaran"... This year i cooked some special food, and invite a few friends around in my house, feels good.

Last 2 years i couldn't really feel the celebrations marking the end of Muslim holy month Ramadan (Lebaran), because i was pregnant and breastfeeding my baby, so this year i felt so much energy to cook plenty of food.

About this menu, most Indonesian love oxtail, we usually cook them as a soup, but this time i found another recipe that look sooo luscious, so i started grinding the ingredients and imagining what is the taste will be like.

Nasi Buntut bakar ( BBQ Oxtail with rice)

  • 2 tablespoon oil
  • 500 g beef oxtail
  • 6 tablespoon kecap manis ( sweet soy sauce)
  • 2 tablespoon honey
  • 2 lime leaves
  • 1 cm ginger
  • 2 lemongrass, bruised
  • 1000 ml water
  • 2 cups cooked jasmine rice to serve
Grin ingredients:
  • g small brown onion
  • 3 clove garlic
  • 1 teaspoon coriander seed
  • 1/4 teaspoon cumin
  • 30 g coconut sugar / palm sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Heat oil in a large saucepan, cook the grind ingredients until fragrant.
  2. Add oxtail, kecap manis, honey, lime leaves, lemongrass and water, simmer until the water almost finish .
  3. Grill the oxtail until dry.
  4. Spoon some rice into a bowl and top with cooked oxtail and the remaining gravy.
  5. Serve it warm.
Recipe from: Resep praktis Sisco Soewitomo.

Wednesday, October 1, 2008

Happy Eid Mubarak

Selamat Idul Fitri bagi seluruh teman-teman Muslim di seluruh dunia, Mohon Maaf lahir bathin, by Ti Ioannou's family