Soto Paru (Beef Lung in Coconut Milk)



Soto Paru / Beef Lung in Coconut Milk


  • 300 gr paru, diced
  • 2 lemongrass
  • 1 spring onion
  • 250ml coconut milk
  • 1.000 ml beef stock
  • 3 lime kaffir leaves
  • 2 bay leaves
  • 3 slices galangal
  • 3 tbs sugar
  • 1½ tbs salt


Grounded Ingredients :

  • 1/2 red onion
  • 5 cloves garlic
  • 1 tsp pepper
  • 1 cm ginger




  1. Cook beef lung in a high pressure cooker until tender.
  2. Stir fry grounded ingredient, kaffir lime leaves, bay leaves, lemongrass, and galangal.
  3. Add beef stock and beef lung. Cook for about 15 minutes or until boiled.
  4. Add coconut milk and let it boiled.
  5. Add salt and sugar to taste.
  6. Add spring onion and ready to serve.


Sop Buntut (Oxtail Soup)


Oxtail soup is made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields inLondon in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals.[1]Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. (Wikipedia)

In Indonesian cuisine, oxtail soup called sop buntut  is becoming one of popular dish. It is made of slices oxtail, served in vegetable soup with rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, celery, spring onion and fried shallots. Sop buntut is seasoned with shallot, garlic and other spices such as pepper, nutmeg, star annised, cardamom and clove. A new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry while the soup is served in separate bowl and Sop Buntut Bakar (grilled oxtail soup), where the oxtail is seasoned, grilled and served dry while the soup put into separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lime juice.

I usually made it on the weekend, it;s kind of special food for us and better not eat it often. Sop buntut very suitable during winter time as it could warm up your day.



700 gr beef oxtail
3.000 ml water
200 gr carrots
200 gr potatoes
1/2 tsp ground nutmeg
3 cm cinnamon
3 cloves
2 1/2 tbs salt
1 tsp sugar
2 spring onion
2 tbs oil

Grounded ingredients:
6 cloves shallot
5 cloves garlic
1 tsp pepper

Additional ingredients:
2 tbs fried shallots
1 tomato


  1. Boil water in a big pot. Cook beef oxtail until it change colour. Then move it into a slow cooker. Use new water to cook in slow cooker, so we don’t use first water to boil the beef oxtail. Put all the ingredients and one big chunk of carrots and potato.
  2. Cook for about 8 hours.
  3. Steam carrot until half tender. Fried potato until golden brown.
  4. To serve : Put beef oxtail, carrot, tomato and potato in a bowl then add the soup. Add some spring onion and fried shallot.
  5. Ready to eat with steam rice, lime juice(optional) and sambal(optional).

Sop Ayam Klasik (Clear Chicken Soup)

Sop ayam klasik is clear chicken soup made from chicken stock and vegetables.

Sop Ayam Klasik


  • 1/4 Red onion (or you can used 1 shallot), thin slices
  • 2 cloves Garlic, thin slices
  • 100gr Chicken pieces
  • 1 Carrot
  • 1/2 Broccoli
  • 100gr Cabbage
  • 800ml water
  • chicken powder (optional)
  • salt, sugar and pepper to taste


  1. Boil water and chicken in a pan until chicken tender.
  2. Add red onion and garlic. Let it boiled.
  3. Add carrot, broccoli and cabbage. Cook for about 5-10 minutes.
  4. Add chicken powder, salt, sugar and pepper.
  5. Ready to serve.



Rawon based on Sajian Sedap Recipe



I made Rawon before, you can find the recipe here. As this food is my family favorite, i often made it especially on the weekend. Even though my mom recipe is one of the best that i ever tried, but i always love to try another recipe. This time i tried one from Sajian Sedap website. Let’s just work it out.


Source : Sajian Sedap 

Ingredients :
500 gr beef
2.000 ml air
5 kaffir lime leaves
2 lemongrass, take only white part
1 green onion
4 tsp salt
1 tsp pepper
2 1/2 tsp sugar
2 tbs canola oil

Grounded Ingredients:
1 shallot
3 cloves garlic
100 gr kluak
1 tsp turmeric powder
4 candlenuts


Methods :

  1. Put beef  with 2000ml water in a pan. Let it boiled.
  2. Stir fry grounded ingredients, kaffir lime leaves and lemongrass until the fragrant come out. Add green onion. Mixed well. Then add to beef stock.
  3. Add salt, pepper and sugar. Cook with low heat until meat tender and the ingredients absorbed.
  4. Ready to serve with warm rice, salted egg, prawn crackers, dried shallot and sambal.


Chicken Cream Soup

Still got left over from soto ayam, why don’t make something different from it? I try to transform it into chicken cream soup and the taste is not bad at all.



  • 500ml chicken stock from soto ayam
  • 100 ml thickened cream
  • 100 g frozen corn kernel
  • 1 egg, whisked separately



  1. Boil chicken stock in a pan, add frozen corn kernel. cook about 10 minutes.
  2. Add thickened cream, mixed well. Then add egg, stir it fast.
  3. Cook again for about 5 minutes.
  4. Ready to serve.







What is Rawon?

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup. wikipedia

Rawon originally comes from Jawa Timur, one of province in Indonesia. My ancestor are from Jawa Timur that;s why i know this kind of food but unfortunatelly i never made it from scratch. Even though my mom always made this kind of soup at home and people love my mom’s rawon but i never care about the recipe until i live abroad, far from my hometown. Since I live in Perth 3 years ago, i started to realize how important to preserve my traditional food, besides i love indonesian food too much…lol. So now, let’s just try made rawon from the scratch. This time i tried recipe from mba Rachmah blog.


Source : Kedai Rachmah


1/2 kg beef

1 lemongrass
6 kaffir lime leaves
1 cm galangal
2 tbs tamarind juice
100 gr bean sprout
Grounded ingredients :
6 cloves shallot
5 cloves garlic
2 red chilli
1/2 tsp coriander seed
1/4 tsp pepper
1/2 tsp cumin seed
1 tsp turmeric
1,5 cm Kencur
1 tsp belacan
8 bh Kluwak/black nuts (you can find it in asian store)
sugar and salt to taste

4 tbs canola oil

Method :
  1. Heat oil in the pan
  2. Stir fry all the grounded ingredients with lemon grass, kaffir lime leaves and galangal until the fragrant come out.
  3. Add tamarind, mixed well.
  4. Increase the heat then add beef meat, cook until meat change colour and then add water.
  5. Cook until beef tender.
  6. Ready to serve with fried shallot, bean sprout, salted egg, crackers and sambal terasi.




At the end…..the recipe still not the same with my mom recipe but still yummyyyyy….but still i want to make my mom’s rawon so next time should call her and try to make her version of rawon…….



Tekwan (Fish Ball Soup)




This week i made tekwan. I combine all the recipe that i got from my friends. Try to make it simple and easy. I modified the recipe as I wish, lol. Tekwan is one of traditional fish soup originally from Palembang, South Sumatera – Indonesia. The most important thing from tekwan is fish ball and prawn soup. The fish ball is different from fish ball that sold in most asian store. Actually the recipe for tekwan is easy and you don’t have to make the shape as round as a ball. So don’t you worry about the shape, lol. All the soup never failed to satisfied my family so is tekwan. Even I am allergic to prawn but for tekwan I dare to take a risk for my allergic effect. Its soooooooo delish……soooo drooling……



For Tekwan (Fish ball):
300 gr fish
4 eggs white
1 tsp salt
100 gr prawn
100 gr sago/tapioca flour
1 garlic
1/4 tsp pepper

For Soup:
200 gr prawn
5 garlic
10 Cloud Ear Fungus / black fungus (Jamur Kuping), soak in water
30 dried lily flower, soak in water
2 tbs salt
1/2 tsp pepper
1 block fish powder

Methods :

  1. Tekwan, Blend garlic, fish and prawn using blender. Add egg white, sago/tapioca flour, salt and pepper. Make a ball shape using spoon. Put in boiling water and cooked until fish ball float. Set aside.
  2. For soup: Boil prawn in 2000ml water. Add garlic, salt, pepper and fish powder. Let it boiled.
  3. Put in tekwan, black fungus, tuberose, salt, pepper and fish powder. Let it boiled.
  4. Ready to serve

For more information about tekwan, you can visit here.

Sayur Asem (Vegetables in Tamarind Soup)

Since I have some left over vegetables from yesterday cooking of ketupat sayur. I think about sayur asem, one of our traditionally food that has some sour taste. It makes sayur asem so tasty and refreshing, because of its sour taste. And i think that’s why people called it sayur asem because its sour taste (asem = sour).
This time i tried to remember my mom’s sayur asem recipe. It’s just the simple one. Hope it’s right mom 🙂 Will call her later to make sure next time i make sayur asem again. The vegetables i put inside is not as completed as the one we made in our country. It’s not easy to find long beans and gnetum gnemon fruits/buah melinjo here. But it doesn’t matter for us as long as the soup taste is just the same 🙂

Sayur Asem

  • 1 litter beef stock/water
  • 12pc string beans, cut lengthily about 4 cm
  • 1 chayote (labuh siam), peeled and diced
  • 3 cherry tomatoes, halved
grounded ingredients,
2 red chilli
3 bird eye chillies
3 candle nut
3 cloves garlics
1 clove shallot
3 teaspoonful tamarind
pinch of shrimp paste (terasi)
salt and sugar to taste
  1. Boil beef stock/water using big stock pot, add grounded ingredients and tamarind paste
  2. Add the string beans, chayote and tomatoes
  3. Continue to boil over medium heat until all vegetables are cooked
  4. Serve immediately with steamed rice, dried fish and sambal.

Beef Bone Soup

Beef bone soup is one of my kiddos favorite. Even my youngest one who are fussy eater, he could ate this a lot. It’s just simple, looks like a bit of oxtail soup. But I make a bit modification in it.


500 gr beef bone

2 cardamom

1 star aniseed

3 cloves

salt and pepper to taste

for broth:

1 whole carrot

1 potato

1 whole celery stalk


2 cloves shallot

5 cloves garlic

for filling:

1 celery stalk, cut into small pieces

2 carrot, cut into small pieces

for garnish:

celery leaf cut into small pieces

fried shallot


1. Make broth: Bring to boil beef, whole carrot, whole celery stalk and potato until beef tender.

2. Put all the ground ingredient, cardamoms, star aniseed and cloves.

3. Put into the pot small carrot and celery stalk. Cook for about 20 minutes.

4. Put salt and pepper to taste.

5. Put in a bowl, garnish using celery leaf and fried shallot.

6. Ready to serve.