Lumpia Kulit Tahu


Lumpia Kulit Tahu

2 tofu skin

100 g bamboo shot
100 g prawn
3 tsp fish sauce
2  tsp salt
1 tsp pepper
5  tsp sugar
5 tsp sesame oil





  1. Cut tofu skin 20x20cm.
  2. Filling: Heat sesame oil in a pan. Add bamboo shot, prawn, fish sauce, salt, pepper, and sugar. Mixed well. Cook for about 10 minutes. Set aside.
  3. Get one skin tofu, add filling for about 1,5 tbs. Fold like an envelope. Use white eggs to placard.
  4. Deep fry until it crisp.

Ayam Goreng Tepung Crispy



Another simple recipe from my kitchen and this menu never failed my family. Hubby and kiddos love it so mucho mucho. They said it’s even better than K** 🙂 Oh boys….you made my day *kisskiss* So if don’t have any idea for lunch or din din just make this crunchy fried chicken 🙂


Ayam Goreng Tepung Crispy


  • 1/2 Chicken, cut into small pieces
  • 3 Garlic, crushed
  • 250g Plain flour
  • salt and pepper to taste
  • 2 eggs





  1. Marinade chicken with garlic and salt for 1 hour or better overnight.
  2. Heat oil in a pan.
  3. Mix plain flour with salt and pepper in a big bowl. And whisk the egg in another bowl.
  4. Roll it into plain flour then dip into egg and roll it again into plain flour and when you roll it for the second time try to pinch it a lil bit.
  5. Deep fry it until golden brown and crunchy.
  6. Ready to serve with tomato, barbecue or hot chilli sauce.


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.




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!!!



Pindang Kecap Tuna (Tuna cook in sweet soy sauce)

pindang kecap


Always want to call back my childhood memory. My mother used to cook me this pindang kecap using milkfish. But this time i used tuna and the result is not bad, even better than i thought. Because milkfish has lots of bone, i’m pretty sure my husband wouldn’t want to eat it so i decided to use tuna or other fish that easier to eat.

The taste should be sweet and a little bit sour. My kids are really love this recipe. So let’s check out the recipe below.

pindang kecap



My Books in Gramedia

So happy finding my books in Gramedia – Indonesia. Me and Pawonike had wrote 4 books so far that had been published in Indonesia. If you are interesting to collect them, you could find those books at Gramedia all over Indonesia. Thanks to Puspa Swara who giving us opportunity to published our own book.

You could also buy them online :

Pastry & Pie :

Snack Arisan & Piknik :

Sedap Santap :

Segarnya Minuman ala Cafe :


Happy Hunting!!!


Nasi Goreng

Nasi Goreng


So Easy and simple for breakfast…..


  • 3 plate of steamed rice
  • 1 beef sausage
  • 1 egg
  • 1 garlic, crushed
  • 1/2 onion
  • corn kernel frozen
  • 2 tbs sweet soy sauce
  • 1 tbs tomato sauce
  • 1 tbs oyster sauce
  • salt and pepper to taste



  1. Heat oil in a pan. Stir fry garlic and onion until fragrant come out.
  2. Add egg, scramble it. Then add beef sausage, corn kernel and oyster sauce.
  3. Add steamed rice, sweet soy sauce, tomato sauce, salt and pepper.
  4. Cook for about 5 minutes.
  5. Ready to serve.


nasi goreng



Soto Sulung



  • 300 gram beef
  • 300 gram beef lung
  • 1500 ml water

Grounded ingredients:

  • 8 cloves shallot
  • 4 cloves garlic
  • 2 tsp turmeric powder
  • 5 candlenuts
  • 1 tsp pepper
  • 1 tbs salt


  • 4 kaffir lime leaves
  • 2 lemongrass
  • 3 cm ginger
  • 1 tsp sugar


  • 3 hard boiling egg
  • 1 green onion, thinly slices
  • 2 celery, thinly slices
  • 3 tbs fried shallot
  • 2 lime


  1. Boil water in a pan. Cook beef meat until tender. Set aside, let it cool and cut diced. Keep the beef stock. While you can boil beef lung in separate pan. Cook until it tender. Set aside, let it cool and cut diced.
  2. Add lime leaves, lemon grass and ginger into beef stock. Stir fry grounded ingredients until fragrant come out. Pour it into beef stock.
  3. Add beef meat and beef lung diced into beef stock.
  4. Cook for about 20 minutes.
  5. Add salt, pepper and sugar to taste.
  6. Serve soto with boiled egg. (you can add lime juice, sweet soy sauce and chilli if you like)
  7. Ready to serve with hot steam rice.




Soto Sulung1



soto sulung2

Sambal Bawang

sambal bawang


Some Indonesian love to eat with sambal, including me (of course, lol). This kind of sambal are really hot. You could reduce the use of hot chilli or you could just use red chilli if you don’t like it hot. But don’t forget to discard the seed because it’s reduce the heat as well. You could just eat sambal with warm rice and dried fish and raw veggie. Indonesian people said “nikmat bangeettttt” (so delish). We could consume lots of rice and it’s not good for my weight, lol. So don’t make sambal too often.



  • 50 gr red chilli
  • 15 hot chilli
  • 5 cloves indonesian shallot or 1 onion/red onion (here I used only 1-2 shallot, because shallot that i found in here has bigger size compare to indonesian shallot)
  • 3 cloves garlic
  • 1 tbs sugar
  • 2 tsp salt
  • 1/2 tsp chicken stock (if you like)
  • 2-3 tbs canola oil


  1. Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
  2. Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
  3. Cook for about 15 minutes.
  4. Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.