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

_DSC7627 WM resize



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.

Tahu Isi

Just called it my husband favourite snack. He always eat it for break the fasting during the ramadhan period. In Indonesia you can find it in any street food seller. The usually sold it with another fritters like vegetable fritters, banana fritters, sweet potato fritters and cireng. But now here, i have to make it by myself. After trying some recipes, this one is the best one for me 🙂


1 pack tofu

200 gr coleslaw

100 gr beansprout

1 shallot, grounded

1 garlic, grounded

salt and pepper to taste

for the batter:

3 tbs plain flour

1 tbs rice flour



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.




you can use shredded cabbage and carrot instead of coleslaw.


Asinan Sayur Bogor

It’s Summer time!!! Need something fresh and cold. Should be something that wouldn’t ruin my diet 🙂 better had veggies as a snack. Think about veggie, fresh and cold. It must be Asinan Bogor. Asinan Bogor is made from fruit or veggies serve with sweet, hot and sour sauce, for the one with fruit, you could find the recipe  here.  The taste is sweet, hot and sour. If you like it hot, just added more chilli in it. The origin of this kind of rujak is from Bogor – West Java. Everyone who goes to Bogor should try it. The mixed between fruit of veggies and sauce make it so fresh in your mouth, especially when it served cold.


Asinan Sayur Bogor

Source : Sajian Sedap


  • 1 Green Mango
  • 1 cucumber
  • 1 packet of coleslaw
  • 1/2 packet of bean sprout


500 ml water
5 red chili, throw away seed

shrimp paste
150 gr sugar
1 tsp salt
1 tsp dried shrimp
4 tbs vinegar

1 lime



  1. Grater  green mango and make a thin slices of cucumber.
  2. Grounded shrimp paste, chili, salt and 2 tbs sugar.
  3. Bring to boil 500 ml water and remaining sugar in a pan. Cook until sugar dissolved.
  4. Put grounded ingredients into the pan. Mixed well.
  5. Set aside and let it cool.
  6. Put all the vegetables in a big bowl.
  7. Pour the sauce into the bowl. Mixed well.
  8. Put in a jar and let it in a fridge for at least 3 hours (better you let it over night).
  9. Ready to serve


Ketupat Sayur

Don’t know what to say but i missed this kind of food, which called Ketupat Sayur. I usually eat it for breakfast when i was in Jakarta. Me and my husband bought it near my office at bus shelter Kuningan. I really missed it 🙁 My mom usually made it for Christmas or Lebaran. It’s a special food for us. Now I tried to make it by myself. And the taste is not so bad, my husband told me it was a blast 🙂 He never dissapointed me, my cooking always a blast for him. Thanks dad 🙂


250 gr beef



red chilli


400 ml coconut milk + 600 ml water

salt and sugar to taste


1/2 squash, cut thin slices

20 green beans, cut thin slices

1 carrots, cut thin slices/stick shape


1. Ground all ingredients except beef and coconut milk.

2. Boiled beef until half tender

3. Stir fry grounded ingredients until fragrance come out then pour it into boiled beef.

4. Add all vegetables and coconut milk and cook until beef and vegetables tender.

5. Ready to serve with rice cube, opor ayam/telur and crackers.

Tumis Tuna Daun Singkong

Last night my friend show this kind of food in her Facebook. It’s really mouthwatering. Thanks God, I had some cassava leaves and tuna in can in my fridge. I cooked it this arvo. Had a yummy, delicious, awesome dinner today with tuna stir fry with cassava leaves and hot rice 🙂 It’s really simple to cook, just need about 10 minutes to be ready in your table. If you love veggie, you must try it!


1 pack cooked cassava leaves

1 can tuna

1 clove shallot

2 cloves garlic

2 candlenuts

4 hot chili, thin slice

salt and sugar to taste


  1. Ground shallot and garlic.
  2. Heat the oil in a pan. Put the grounded ingredients and thin slice chili into it.
  3. Add the cassava leaves and tuna, cook until the color change.
  4. Add sugar and salt to taste.
  5. Ready to serve.


If you use raw cassava leaves, you might add some water into it.