Paria Kambu

This recipe was taken from mbak Ike and mbak Hesti blog, I mixed the recipe between mbak Ike and mbak Hesti. Because there only a bit modification, i thought the taste is not changing at all.




200 gr Fish paste

250 gr silver fish

250 gr desiccated coconut

3 eggs white

5 cloves shallots

3 cloves garlic

1 tsp ginger powder

1 tsp coriander seed

1/8 tsp cumin seed

2 slices galangal

½ tsp pepper

salt and sugar to taste



2 tbs chili powder

5 cloves shallot

3 cloves garlic

½ tsp pepper

1 tsp coriander seed

1/8 tsp cumin

1 tsp ginger powder

1 tsp turmeric powder

1 tsp palm sugar

5 green chili

1 lemon grass

2 bay leaves

1 slice galangal

400 ml coconut milk




  1. Steamed Paria
  2. Ground all the ingredients for filling  (I put all the ingredients into food processor except egg white, silver fish and desiccated coconut )
  3. Mixed well the grounded ingredients with egg white, silver fish and desiccated coconut.
  4. Take away inside part of paria and put the filling into it.
  5. Ground all the sauce ingredients except lemon grass, green chili, bay leaf and galangal.
  6. Heat the pan. Put all the ingredients into pan and add coconut milk. Let it boiled and put the paria and the rest of filling.
  7. Cook until set.
  8. Ready to serve.

Noted: Serve with warm rice.







Simple Chicken Grilled

Found this recipe at mbak Dita’s blog, so simple and easy to cook. I modified some of the ingredients since i don’t have yoghurt at home.


1 whole chicken

1 cup light sour cream

4 cloves garlic, chopped or crushed

salt and pepper


1. Cut the chicken into pieces (9-10 pieces).

2. Put all ingredients and mixed well.

3. Marinated for about 1-2 day.

4. Grilled in the oven or put in BBQ plate.

5. Ready to serve.

In my country, It’s so yummo when you eat it with warm rice, veggie and sambal like picture below 🙂