Bubur Biji Salak

500 gr    sweet potato, steamed, mashed
5 tbs     tapioca flour
500 gr    coconut/palm sugar
1 ltr        water
400 ml    coconut milk
½ tsp      salt
1  pandan leaf




  • Mixed tapioca flour and mashed sweet potato, make ball shape.
  • While making ball shape, boil water and coconut/palm sugar in a pan.
  • Pour the balls into the pan and let until those flowing above the water.
  • For sauce : Boil coconut milk, salt and pandan leaf. Let it boiled and take it quickly from the stove.
  • Serve biji salak with the sauce.

Serabi Kuah Kinca


Ingredients :

  • 150 gr rice flour
  • 100 gr plain flour
  • 1 tsp salt
  • 1 egg
  • 300 ml coconut milk
  • 300 ml water
  • 1 tsp baking powder

200 ml coconut milk
100 gr palm/coconut sugar
1/2 tsp salt

Methods :

  1.  Boil coconut milk and water mixture, set aside and let it warm.
  2.  Mix plain flour, rice flour, salt and egg. Pour coconut milk gradually. Mix well. Then clap batter with your palm for about 20 minutes. Let it for 30 minutes.
  3.  Add baking powder. Mixed well.
  4. Preheat serabi pan.
  5. Pour batter in the pan. Let it until the hole come out. Reduce heat and put the lid on. Continue cook for about 5-10 minutes or until set.
  6.  Sauce : Boil coconut milk, palm sugar, pandan leaf and salt.
  7. Serabi ready to serve, pour sauce on top.


Soto Betawi (Jakarta)

Soto Betawi 

– 1/2 kg beef lung
– 1 ltr fresh milk
– 1 tomato, dice
– 1 spring onion
– 1 celery
– 2 tbs canola oil
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 3 kaffir lime leaves
– 2 lemongrass
– 1 cinnamon
– 2 cardamom
– 1 star annised
– 1 tbs salt
– 1 1/2 tbs sugar
– 1 tsp chicken powder
– Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar in warm water, let it for about 1 hr or more) .
– fried shallot
– warm rice
Preheat oil in a pan. Stir fry grounded ingredients, kaffir lime leaves and lemongrass. Set aside.
Boil beef lung in 2 lt. water until tender. Let it cool and then cut dice.
Boil 1 lt. water, then add beef lung, stir fry ingredients, star anise, cardamom, cinnamon, sugar and salt. Cook for about 30 minutes.
Add fresh milk and chicken powder. Let it boil.
Ready to serve.

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.

Sate Kambing (Lamb Satay)



  • 500g Lamb meat, cut dice
  • 1 shallot
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbs sweet soy sauce

Sauce :

  • 5 hot chilli, sliced (or as much as you want)
  • 1 shallot, thinly sliced
  • 5 tbs sweet soy sauce
  • 1 tomato, cut into dice shape



  1. Marinate lamb meat using grounded ingredients. Let it for about 2 hrs or better overnight.
  2. Pin dice lamb into skewer and grilled in the oven or put on the bbq.
  3. For the sauce: Mixed all sauce ingredients.
  4. Finishing : Put satay on the plate and pour sauce on the top. You can eat it with warm steam rice.


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


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.


Ayam Bakar Padang



logo challenge SaSe-1



ayam bakar padang



This time idfb held a challenge join together with Sajian Sedap, for complete information you can just go here.  They call the challenge ““Kreasi Dapur bersama Sajian Sedap”. After browsing around through sajian sedap website and sajian sedan app on my iPad , my eyes stop on this recipe. I never tried to make ayam bakar padang (Padang Grilled Chicken) before, so this would be my first time to make it. What i remember is Padang food always be so tasty and spicy. I tried to make it not too spice so my little one could try it as well. And for your information, Padang is capital city of West Sumatra, Indonesia. Almost all city in Indonesia had Padang Restaurant. Padang food always tasty and spicy as I told you before and most Indonesian love this kind of food. They usually serve in big portion especially when you buy it for take away. When you eat in Padang Restaurant, you’ll be amaze with the way they serve the meal. They will put a lot of small plate of their food that they have on their display onto your table. It’s really unique.


So let’s just go to the recipe. The original recipe itself could be find here.

And my version as below:




12 chicken nibbles
2 lemongrass, take only white part
1 tsp salt
1 tsp sugar
2 tbs tamarind juice
500 ml coconut milk
5 tbs canolla oil


Grounded ingredients:

  • 5 red chilli
  • 5 cloves garlic
  • 1 shallot
  • 6 candlenut
  • 1 tsp ginger powder
  • 1 tbs turmeric powder
  • 1/4 tsp pepper



  1. Coat chicken with lime juice and 1 tsp salt. Set aside for about 15-30 minutes.
  2. Heat oil in a pan. Stir fry grounded ingredients and lemongrass. Add chicken. Cook until it change colour.
  3. Pour coconut milk, salt, sugar and tamarind juice. Cook again until chicken tender.
  4. Grilled chicken.
  5. Basting with remaining sauce while you grill it.
  6. Ready to serve.




Kolak Labu Pisang

This time, a dear friend of mine who is also one of the administrator of idfb (Indonesian Food Blogger), Elsye Suranto,  the author of Sarang Japati agreed to be a guest writer on my blog. Let me introduce you with Elsye, tough mom with two homeschooling kids. While she’s busy with her job in the office and idfb, she’s still got time to cook for the family. And she’s got a good eye in her photography work.

Don’t forget to visit her blog, you’ll be amaze with it.



Walaupun Ramadhan sudah lewat tapi beberapa hari lalu salah satu teman membagikan labu dari kebunnya sendiri. Lumayan besar dan saya pun kebingungan untuk mengkaryakan. Biasanya bila Ramadhan tiba berbagai macam kolak sudah ada di daftar menu bulan itu. Walau sebenarnya bisa membeli, tapi ada kalanya saya lebih suka membuat sendiri.

Nah karena saya masih punya banyak stok labu, terpikir untuk membuat kolak sederhana campuran labu dan pisang. Sepertinya tak perlu susah mencari bahan lainnya. Gampang pula proses membuatnya.



Kolak Labu Pisang
Bahan :
1/4 buah labu kuning atau sesuai selera
3 buah Pisang raja
4 gundu gula merah
100 gr gula pasir
Sejumput garam
Daun pandan
550 ml air (sesuai selera)

Cara Membuat :
1. Potong-potong labu berbentuk kotak
2. Potong pisang serong
3. Rebus air bersama gula dan garam plus masukan dan pandan
4. Masukan labu kemudian pisang
5. Rebus sampai matang, cicipi
6. Siap dihidangkan

Walau cukup sederhana, kolak pisang labu ini enak dinikmati dengan tambahan es batu.



Babat Gongso (Jawa Tengah)

Babat Gongso


Another guest post from me on Sarang Japati . The author of Sarang Japati  is Elsye, she’s my fellow foodie blogger and  one of indonesian foodblogger admin as well. It was an honour from me to be her guest writer as before i was learnt cooking from her blog. This time i cooked babat gongso for her guest post. Let’s just check babat gongso recipe on Sarang Japati. Enjoy!!!