Penne Aglio Olio



Penne Aglio Olio



  • 200 gr roasted salmon



Bala – Bala Seafood ala Perthfoodsnap

Bala – bala  Seafood ala Perthfoodsnap is one of my recipes that always be a favorite in my family.

Bala – bala  Seafood ala Perthfoodsnap


100 gr carrot, grated

100 gr cabbage, thin slices

100 gr sprout or bean sprouts

100 gr seafood salad mix

1 tsp garlic powder

1 tsp chicken powder

4 tbs plain flour

2 tbs tempura flour

salt and pepper to taste

100-200ml water



  1. Put all ingredients in a bowl.  Add the flour, mixed well. Add water gradually until batter consistency reached (it’s not supposed to be watery).
  2. Heat oil in a pan.
  3. Fried it until golden brown.
  4. Ready to serve.



Sate Padang (Sumatera Barat)



Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef tonge cut into small dices with spicy sauce on top of it. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef stock, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder and salt.

There are two types of sate Padang, which are Sate Padang Panjang and Sate Padang Pariaman. They are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both sate are different.

In the process of making sate padang, fresh beef are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

But I do some improvisation be adapted with what cooking tools that I have at home. I used pressure cooker to boiled beef tongue to speed up the process. Then I grilled the satay using oven/bbq.



Sate Padang


  • 500gr beef tongue, boiled, cut into 1.5×1.5 cm in size
  • 1.500 ml water
  • 2 turmeric leaves
  • 1 lemongrass
  • 1 tbs tamarind
  • 2 1/2 tsp salt
  • 1 tbs sugar
  • 30 gr rice fluor and 50 ml water, mixed together to make paste
  • satay sticks


Grounded Ingredients:

  • 1 red onion
  • 3 red chilli
  • 1 tsp coriander seed
  • 1 tsp pepper
  • 1/4 tsp cumin seed
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 cm galangal
  • 2 cm ginger

5 rice cubes
2 1/2 tbs fried shallots


  1. Boiled beef tongue using pressure cooker for about 30minutes. Diced cut into 1.5 x 1.5 cm in size. Set aside.
  2. Took 500ml beef broth, add beef tongue and all ingredients. Cook using medium heat for about 15 minutes until the ingredients infiltrate into the meat.
  3. Pin the meat into satay sticks. Then grilled it.
  4. Boil again the beef broth to make sauce. Add rice flour paste and stir it until it popped and boiled.
  5. Arrange rice cube and satay in a plate. Pour the sauce on the top and spread fried shallot.
  6. Ready to serve.


Rolade Daging (Beef Rolade)





For Filling:
300 gr beef minced
3 cloves garlic
4 wholemeal bread
50 ml milk
3 eggs
1 1/4 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg powder

For Omelette (skin):
2 eggs
1/4 tsp salt
2 tbs water

1 onion
2 cloves garlic
2 tbs plain flour
3/4 tsp salt
1/4 tsp pepper
1 tbs sugar
1 tbs sweet soy sauce
1 tbs Worcestershire sauce
400 ml beef stock
2 tbs margarine

200 gr carrot
150 gr string bean


  1. For omelette : Mix egg, salt and water. Preheat small pan and make thin omelette for the skin. Set aside.
  2. For filling : Mix all filling ingredients. Mixed well.
  3. For rolade : Get one omelette. Put on the table,spread the filling, roll it. Then wrap with plastic wrap, secure both end.
  4. Preheat steamer.
  5. Steam those rolade in the steamer for about 20-30 minutes.
  6. For sauce : Preheat margarine in a medium pan. Add onion and garlic. Then add plain flour, stir quickly. Pour beef stock, salt, pepper, sugar, sweet soy sauce and worcestershire sauce. Stir it  until the batter becoming thick. Set aside.
  7. Cut rollade into small pieces and shallow fried until a bit dried (or until suit your tastes) then serve with sauce and vegetables (additional ingredients).




Nasi Kebuli

Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk, and ghee. It is popular among the Arab community in Indonesia and Betawi people in Jakarta.[1] Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence (Mandi rice), and also Indian cuisine influence (Biryani rice). According to etymology study, nasi kebuli can trace its origin from Kabuli Palaw which is an Afghani rice dish from Kabul, similar to biryani served in South Asia.[2][3]

In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as hari raya lebaran, kurban or maulid nabi (birthday of Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Jakarta, Surabaya, Surakarta and Gresik.

Source : Wikipedia

Nasi Kebuli

Source : Sajian Sedap 


For Lamb:

200 gr lamb, diced
500 ml water
2 bay leaves
3 cloves
2 cm ginger

For rice:

300 gr rice
1 cinnamon
1 tsp nutmeg powder
2 star annised
2 cardamoms
1 lemongrass
5 kaffir lime leaves
1 bay leaf
1 tsp salt
1/4 tsp pepper
600 ml coconut milk

400 ml water
3 tbs ghee

Grounded Ingredients:
1 small red onion
5 cloves garlic
1 tsp coriander seed
1/2 tsp cumin seed
1/4 tsp fennel
1 tsp turmeric powder
1 cm ginger

50 gr sultana (i skipped)
2 tbs fried shallot
Pineapple pickled



  1. Boiled lamb with water, bay leaves, cloves and ginger until tender. Set aside.
  2. Preheat ghee in a pan. Add grounded ingredients, cinnamon, cloves, nutmeg, star annised, cardamom, lemongrass, kaffir lime leaves and bay leaf until the fragrant come out. Add lamb and mixed well.
  3. Pour coconut milk and water, add salt and pepper. Let it boiled. Then add rice. Cook until it soaked and the water dried. Turn off the heat and let it in the pan for about 5-10 minutes.
  4. Steam in a steamer until cooked. Add fried shallot.
  5. Ready to serve.





Soto Betawi ala Sajian Sedap






Source : Sajian Sedap


– 300g beef lung
– 300g beef meat
– 300g beef tripe
– 500ml fresh milk
– 500ml coconut milk
– 2 tbs ghee
– 4 bay leaves
– 1 cinnamon stick
– 1 tsp nutmeg powder
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 2 slices galangal
– 1 cm ginger
– 1 tsp coriander seed
– 1 tsp cumin
– Melinjo Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar, let it for about 1 hr or more) .
– Fried shallot
– Warm rice
– Sambal
–  Tomato slices
– Spring Onion, thinly slices
– Celery leaves, thinly slices
  1. Boil meat, tribe and lung until tender. Let it cool. Cut dice shape.
  2. Preheat oil in a pan. Stir fry grounded ingredients, bay leaves, nutmeg powder and cinnamon stick. Set aside.
  3. Boil water, add meat, tribe, lung and all the ingredients. Cook for about 30 minutes until the meat absorb the ingredients.
  4. Add milk and coconut water. Let it boiled.
  5. Add salt, pepper and sugar.
  6. Ready to serve.
How to serve : Put the soto in a bowl, add fresh tomato, spring onion, celery leaves, fried shallot and pickles(*optional). Eat with warm rice would be nicer.  You can skipped some of additional ingredients and it;s still delicious.


Sambal Teri Kacang



This sambal teri kacang can be used for lots of indonesian food like nasi uduk (coconut milk steam rice), lontong medan, and nasi kuning (yellow rice). And also it could last for 1 month in a jar or tight container. Nice to have it as a stock at home. Easy for me to mix it with others for my hubby lunchbox.


Sambal Teri Kacang




  • 100 gr dried anchovy
  • 100 gr peanut
  • 2 bay leaves
  • 2 cm galangal
  • 1/4 tsp salt
  • 1 tbs palm sugar
  • 2 tbs sugar
  • 1 1/2 tbs canola oil
  • lemon/lime juice from 1 lemon/lime

Grounded Ingredients:
1/2 red onion
2 cloves garlic
3 red chilli
1/4 tsp balacan/terasi/shrimp paste

Methods :

  1. Fried dried anchovy and peanut.
  2. Stir fry grounded ingredients, bay leaves, galangal and palm sugar. Add sugar and salt.
  3. Add dried anchovy and peanut. Stir it. Turn off the stove.
  4. Pour lemon/lime juice and mixed it well.


Ayam Suwir Bumbu Kuning


I love this recipe because I can use it in lots of meal variations. If you have leftover, you can put in fried rice, soto ayam or use it as filling for pastel, risoles or pie. My little one like eating it with warm rice only. It’s so tasty.


Ayam Suwir Bumbu Kuning 


  • 500gr breast chicken fillet (no skin)
  • 250ml water
  • 1 lemongrass
  • 2 bay leaves
  • 5 kafir lime leaves
  • 1 tsp   ginger
  • 2 ruas  galangal
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbs sugar

Ground Ingredients:

  • 10 cloves shallots
  • 5 cloves garlics
  • 2 tbs coriander seed
  • 3  candlenuts






  1. Boil chicken breast until half tender. Let it cooled then shred it.
  2. Heat oil in a wok.
  3. Stir fry ground ingredient, lemongrass, bay leaves, kaffir lime leaves, ginger and galangal into the wok. Saute until fragrance come out. Add shredded chicken and water.
  4. Add salt, pepper and sugar to taste. Mixed well. Cooked until dried.
  5. Ready to serve.




Nasi Kuning (Yellow Rice)



Rice is main dish for asian. Indonesian ate rice everyday. For some people if they are not eating rice for the day it feels like they hadn’t eat. Yellow rice is alternative for you if you get bored eating plain steam rice. There are lots of variation of rice meal for example coconut milk rice, biryani and risotto.

Nowadays, not only Asian eat rice, most people in the world start to enjoy rice as a part of their meals. It’s no wonder because rice is delicately tantalizing and satisfying. For people with diabetes they can choose rice with low GI.

Nasi kuning (yellow rice) is an Indonesian rice dish made with coconut milk. The rice gets its yellow color from the turmeric. Popularly served during celebration or special events, such as Birthday, farewell or house warming. Nasi kuning is a symbolic dish since the yellow color of the rice resembles gold, symbolizing wealth and good fortune.


Nasi Kuning (Yellow Rice)

Ingredients :

  • 1 kg Rice
  • 1 tbs Turmeric powder
  • 600 ml coconut milk + 400 water
  • 2 lemongrass
  • 4 bay leaves
  • 1 pandan leaf
  • 1 tsp salt


Methods :

  1. Put all ingredients in rice cooker.
  2. Mixed well, then cook (press the switch to turn it on).
  3. The switch will click, like a toaster when the rice is done. But you need to check whether is cook completely or not because sometime when you cook in big portion it will not cook completely. If it not cook well then after the switch move to warm, cook rice in the steamer to make sure it cook completely and usually by cooking in a steamer the texture would be better than if just cook it using rice cooker.
  4. Ready to serve.


Soto Medan

Soto Medan


Hi all, this time we go to Nothern part of Indonesia. We’re going to Sumatera Island, Medan exactly. Medan is the capital of the North Sumatra province in Indonesia. Located on the northern coast, Medan is the fourth largest city in Indonesia behind Jakarta, Surabaya, and Bandung; and the largest Indonesian city outside Java. The city was known as Deli when it was developed by Dutch tobacco commerce after the establishment of the Deli Company. There are lots of beautiful foods from Medan. You should try Soto Medan, Lontong Medan, Sayur Ubi Tumbuk (Mashed Cassava leaves in coconut milk) and Mie Gomak. Medan also popular with it’s fruits. There are so many beautiful tropical fruits especially durian. If you go to Medan don’t forget to buy Bolu Gulung Meranti (Cheese Roll Cake) and Pancake Durian. This time i try to make the popular Soto Medan. Alright, let’s rolllll…….





  • 400 gram chicken
  • 2 lemongrass
  • 5 kaffir lime leaves
  • 3 bay leaves
  • 2 cm galangal
  • 11/2 tsp salt
  • 1 tbs sugar
  • 500 ml coconut milk
  • 1.000 ml water
  • 2 tbs oil


Grounded ingredients:

  • 2 cloves shallot
  • 5 cloves garlic
  • 1 tsp coriander seed
  • 1/2 tsp cumin
  • 1/2 tsp white pepper
  • 1 cm ginger
  • 1 tsp turmeric powder



  • 6 boiled eggs
  • 3 tomatoes
  • 2 tbs celery
  • 1 Lime
  • Potato cakes
  • 3 tbs fried shallots



Preheat oil in a pan. Stir fry grounded ingredients, bay leaves, galangal, kaffir lime leaves and lemongrass. Add chicken and cook until it change colour.

Add water and cook until chicken tender. Take the chicken and set aside.

Continue cooking, add salt, sugar and coconut milk. Let it boiled.

Fried chicken for about 5-10 minutes, let it cool then shred it.

How to serve : Put shredded chicken in a bowl, then pour the soup. Put fried shallots and celery on the top. Eat with warm rice, potato cake and boiled egg. You can add sambal too if you like it spicy.