Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, beansprout, boiled egg, rice cake, and rice vermicelli served in peanut sauce.


Why people call it ketoprak ?  According to Betawi tradition, ketoprak was actually derived from the acronym of its ingredients; which are ket from ketupat, to from toge, and prak from digeprak (crushed), which describes the method on grounding garlic, and peanut granules together to create the peanut sauce.

When I don’t know what to cook today, this one always win my heart. Simple and easy. I always have instant rice cube and fried peanut/peanut butter at home. As Indonesian have lots of food come along with peanut sauce that;s the reason i always keep peanut butter or fried peanut at home. In every recipes that need fried peanut, you could substitute it with peanut butter and sometimes it;s level up the taste. Or you can mixed it like using half amount fried peanut and half amount peanut butter so it’s still have it;s original taste.


Let’s just try the recipe now!




  • 4 Rice Cube
  • 100gr Beansprout
  • 2 Tofu
  • 100 gr rice vermicelli
  • Crackers
  • Sweet soy souce
  • Fried Shallot
  • Boiled egg

Peanut sauce:

  • Hot chilli (you can skip this if you don’t like spicy)
  • 1 clove garlic
  • 200 gr fried peanut
  • 1 tbs coconut/palm sugar
  • Salt
  • 25-50 ml water




  1. Using pestle and mortar, ground all the peanut sauce ingredients
  2. Fried tofu. Put beansprout in warm water for about 2 minutes. Put Rice vermicelli in warm water until soft.
  3. How to serve : Put rice cube, rice vermicelli, beansprout, tofu and egg in a plate. Pour peanut sauce and sweet soy sauce on the top. Add crackers.




Acar Kuning (Yellow Pickled Vegetables)



Acar Kuning



  • 1 carrot, julliene
  • 1 cucumber, julliene
  • 2 red chilli
  • 1 lemongrass
  • 2 bay leaves
  • 1 tbs vinegar
  • 2 tsp salt
  • 2 tbs sugar
  • 1 tsp pepper
  • 350 ml water
  • 2 tbs oil

Grounded ingredients:

  • 1/2 red onion
  • 4 cloves garlic
  • 5 candlenut
  • 2 cm turmeric (i used 1 tsp turmeric powder)
  • 1 cm ginger



Preheat oil in a pan. Stir fry grounded ingredient, lemongrass, and bay leaves.

Add carrot, cucumber and red chilli. Cook for about 5 minutes.

Add salt, sugar, pepper, vinegar and water. Cook again for about 10 minutes, let it dried.

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).

Tahu Isi (Tofu with vegetables filling)

Making another tahu isi , as I told you before that it is one of my hubby fav. Tahu isi is tofu filled with bean sprouts, carrots and cabbage. Then you dip it into batter and deep fried until the colour turn into golden brown and crisp. It is commonly found in fritters vendors (Indonesian called tukang gorengan). Commonly eaten with cabai rawit (bird’s eye chili). It’s becoming one of the most popular variant of tahu goreng in Indonesia.

I can also bring it as potluck in every occasion like birthday party, picnic or it can be served as entree when we have our friend coming for lunch or dinner. Even if I want to make high tea with Indonesian style, tahu isi is always favourite menu.



  • 1 pack tofu
  • 100 gr cabbage
  • 100 gr beansprout
  • 1 carrot
  • 1 shallot, grounded
  • 1 garlic, grounded
  • salt and pepper to taste

for the batter:

  • 3 tbs plain flour
  • 1 tbs rice flour
  • water


1. mixed water, plain flour and rice flour to make batter. set aside.

2. stir fry coleslaw, shallot and garlic. add salt and pepper to taste.

3. Using spoon or your hand, gently put the vegetable stir fry into the tofu as much as you can fit in.

4. Dip gently the tofu into the batter.

5. Deep fried in hot oil until it turn golden brown and crisp.

6. Serve with eye bird chilies or chili  sauce.



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.



Zoodles Bolognaise

Zoodles Bolognaise


  • 2 Zuchini, grated using vegetable spiral grater
  • 200gr minced beef
  • 1 Onion
  • 100ml Tomato Sauce
  • 1 Bottle Bolognaise Sauce
  • 1 tsp Dried Italian herbs
  • 200ml water
  • Salt and Pepper
  • 50gr Shaved Parmesan Cheese



  1. Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

  2. Add bolognaise paste, tomatoes, oregano and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

  3. Divide grated zuchini among serving bowls. Spoon over sauce. Serve topped with cheese.


Sayur Asem Udang


Sayur asem, i’ve already post about it in here. This time just slightly different recipe because i used prawn instead of beef stock. And the filling is different too.

Sayur Asem

  • 200 gr prawn
  • 1 carrot
  • 100 gr green beans
  • 3 cherry tomatoes, halved
  • 100 gr cabbage
  • 1000 ml water
grounded ingredients,
  •  2 red chilli
  •  3 candle nut
  •  5 cloves garlics
  •  1 clove shallot
  • 3 teaspoonful tamarind
  •  pinch of shrimp paste (terasi)
  •  salt and sugar to taste



  1. Boil prawn and water using big stock pot, add grounded ingredients and tamarind paste
  2. Add all the vegetables
  3. Continue to boil over medium heat until all vegetables are cooked
  4. Serve immediately with steamed rice, you can add dried fish and sambal.

Sayur Labu Siam ala MyLilKitchen

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Sayur Labu Siam ala MyLilKitchen


  • 200 gram labu siam, dipotong panjang
  • 100 gr teri medan, goreng kering
  • 4 butir bawang merah, diiris
  • 3 siung bawang putih, diiris
  • 1 lembar daun salam
  • 1 cm lengkuas, dimemarkan
  • 1 buah cabai merah besar, diiris serong
  • 3/4 sendok teh garam
  • 1/4 sendok teh merica bubuk
  • 1/4 sendok teh gula pasir
  • 100 ml santan
  • 150 ml air
  • 3 sendok makan minyak untuk menumis

Cara Membuat :

  1. Panaskan minyak. Tumis bawang merah, bawang putih, daun salam, lengkuas, dan cabai merah sampai harum.
  2. Masukkan labu siam. Aduk sampai layu. Tambahkan teri medan, garam, merica bubuk, dan gula pasir. Aduk rata.
  3. Tuang air dan santan. Masak sampai matang.

Bakwan Sayuran Seafood (Seafood and Vegetables Fritters)


Fritters are one of our favorite snack. Always love to try new recipe. This time i want to try my friend method. She made it without adding some water. But you should let the mixture for 2-3 hours so that the water come out from the veggies itself and bind all ingredients becoming sticky mixture. I love this recipe!!! Let’s just try it out……


100 gr carrot, grated

100 gr cabbage, thin slices

100 gr sprout or bean sprouts

100 gr crab stick

2 shallot

4 cloves garlic

1 tsp chicken powder

4 tbs plain flour

2 tbs tempura flour

salt and pepper to taste

1 egg





  1. Grind shallot and garlic.
  2. Put all ingredients in a bowl.  Add the flour, mixed well.
  3. Set aside and let it for about 2-3 hrs. Closed with tea towel or plastic wrap.
  4. Heat oil in a pan.
  5. Fried it until golden brown.
  6. Ready to serve.

Sayur Bening Bayam Wortel Jagung



If you need something fast for your lunch or dinner, this meal is the best. You just need less than 30minutes to do the preparation and cooking. And also is my family favourite meal. We usually eat this with rice and fried chicken/fish.

Sayur Bening Bayam Wortel Jagung

Source : Sajian Sedap



  • 300 gr baby spinach
  • 500 gr corn kernel
  • 1 carrot
  • 2 cherry tomatoes
  • 1 shallot, thin slices
  • 2 bay leaves
  • 1 tsp kaempferia galangal powder (kencur)
  • 1 1/2 tbs sugar
  • 1/2 tbs salt
  • 1000 ml water




  • Bring to boil shallots and bay leaves.
  • Add corn kernel. Cook for about 5 minutes. Add wortel, kaempferia galangal powder (kencur), salt and sugar. Mixed well. And cook again for about 5 minutes.
  • Then add baby spinach and cherry tomatoes. Cook again for about 5 minutes.
  • Ready to serve