Potato Fritter (Perkedel Kentang)

One of my good friends asked me to publish this recipe. It has been a long time I did not make this fritter, because the preparation is time consuming. But today I felt like eating this potato fritter badly, therefore I made it as a side dish.

Ingredients:
- 4 big potato, peel, wash and cut into big chunk
- 1/2 can of corned beef
- 5 cloves of small red onion, chop thinly and fry
- 2 eggs
- 2 tsp of ground white pepper
- 2 tsp of ground nutmeg
- 2 stalk of asian celery, chop thinly
- salt
- oil for frying

In a pan, fry the chunky potato until brownish. Mash the fried potato in a big bowl. Add the corned beef and mix it well. Add the fried onion, chopped celery, pepper, nutmeg, salt and eggs, and mix it until all spices distribute evenly. Make balls using two spoon. Fry the balls in hot oil, until brown.

Note: Some people do not want to fry twice. They normally boil the potato and then make the mix and fry it at the end. However, I prefer to fry the potato first, to minimize the water content, so that the fritter would not be too soft and mushy.

Spaghetti Bolognese

I used to make this meal when I stayed in a boarding house in Jakarta, Indonesia and in Sydney, Australia. The reason is that I can keep the meat sauce for longer period of time in the fridge or even freezer, and I can just take it out and eat in small portion each and then put it back in. Since Christian is not a big fan of pasta, I rarely make it for us. But today he said once in a while eating pasta is okay. So I made this pasta with a big smile. yuhuuuuu...I love pasta!

Ingredients:
- 1 package of spaghetti noodle (try to find the one which is fast cooked, say about 5min)
- 1 lb of ground beef
- 1 clove of onion (Indonesian-bawang bombay), chop thinly
- 1 green bell pepper, wash and chop into small pieces
- 200gr of mushroom, wash and slice
- 1 jar ready made pasta sauce (I like garlic and mushroom or red wine flavor)
- pepper
- salt
- sugar
- oil
- water
- Parmesan cheese

In a pan, saute the onion for 2minutes. Add ground beef and cook until tender, stir it continuously. Add bell pepper, stir it. Add mushroom and continue to stir. Add the sauce, pepper, salt and sugar. Continue to stir and taste it.

In a pot, boil water. Add salt and a little bit oil. Put in the noodle and boil until cooked. Drain and place it on plate. Pour the sauce on top of the noodle and at last sprinkle some Parmesan cheese on top.

Chicken Opor (Opor Ayam)

I got this recipe from my mom. It is a bit different from the recipe that is known. Normally people add some lemon grass and lime leaves, but I don't. Usually I add bilimbi (Indonesian-belimbing wuluh), but not for this occasion though coz it is hard to find bilimbi in Canada.

Ingredients:
- 3 whole chicken leg, cut into 4 each
- 4 block of tofu, cut into 4 each, fry until half-cooked
- 8 cloves of garlic
- 5 cloves of small red onion
- 5 candle nuts (Indonesian-kemiri)
- 1 tsp of shrimp paste (Indonesian-terasi)
- 1 Tbsp of ground coriander
- 1 tsp of ground cumin
- 4cm of galangal
- 4 Indonesian bay leaves
- salt
- sugar
- 1 can of coconut milk
- water
- oil for frying

In a pot, boil the chicken with water. Put all spices in a blender except bay leaves and galangal, blend until smooth. Add the smooth spices into the pot. Add bay leaves and galangal. Continue cooking until the chicken tender. Add coconut milk and stir occasionally. Taste it and adjust the taste with sugar and salt. At last add the fried tofu.

Note: eat it with steam rice and sambal terasi/belacan chili paste. Some people like to saute the smooth spices before adding it to the pot.

Tofu Ball Soup (Sup Baso Tahu)

My mom used to make it for me when I was a little kid. Now is my turn to make it for my little family.

Ingredients:

For making tofu ball:
- 4 block of tofu (soft or medium one, I like medium better)
- 100 gr ground pork/chicken meat
- 100 gr shrimp, peel off the skin and tails
- 4 cloves of garlic
- salt
- sugar
- 1 tsp ground white pepper
- 2 eggs
- oil for frying

For making soup:
- 200 gr chicken bones
- 1 can of mixed vegetable
- 100 gr dried white fungus, boil in water, cut into small pieces
- 50 gr clear vermicelli noodle
- 2 green onion, chop thinly
- 6 cloves of garlic, chop thinly
- 1 chicken broth block
- salt
- sugar
- 2 tsp of ground white pepper
- water

In a blender, ground garlic, shrimp and tofu until smooth. Put it in a bowl and add the ground pork/chicken, pepper, salt and sugar. Mix it well. Add the eggs and mix it well. Make small balls from this mixture using two spoons and deep fry it until brownish (try to flip over only once). Put it aside.
Boil the chicken bones in water. After getting the broth, discard the bones. Add the chicken broth block, garlic, salt, sugar and pepper, stir it and taste it. Put in the vermicelli, cook for 2 minutes. Add the mixed vegetable and lower the heat. At last add the fungus and chopped green onion.

Note: Serve while it is hot in a bowl. Sprinkle some fried onion if you like.

Somen-Misua Fritter (Misua Goreng)

It is a kind of snack I used to eat while I was still in Indonesia, as it is savory. And even though I am from Central Java where people like to eat sweet things, I like savory better than sweet. This fritter can be eaten as a side dish too.

Ingredients:
- 1/2 package of somen/misua
- 150 gr of frozen mixed cut vegetable
- 150 gr of headless shrimp, peel off the skin and tail, chop into small pieces
- 2 green onion, chop thinly
- 1 chicken broth block
- 5 cloves of garlic, chop thinly
- salt
- sugar
- ground white pepper
- water
- 2 eggs, beat in a small bowl
- oil for frying

In a pot saute chopped garlic with a little bit oil for 2minutes, add the shrimp and continue to cook until it turns red. Add the frozen vegetable and green onion and cook for 2minutes. Add some water and boil. Add chicken broth, salt, sugar and pepper. Taste it. Add the somen/misua. Cook until tender and all water is absorbed. Put it in a casserole bowl and place the bowl in a fridge until it is cool and hard (app. 30min). Cut into pieces (app. 6cm in length, 4cm in width and height). Dip it into the egg and then deep fry it until brownish.

Pork Rib Soup (Sup Iga Babi)

It was snowing yesterday and my little family needs something to keep them warm from inside (beside the heater in our house...). This soup would be a perfect meal for us, especially for daddy as he was tired from work and cold from outside weather.

Ingredients:
- 700gr pork ribs, cut into pieces
- 4 carrots, peel and cut into small pieces
- 3 potato, peel and cut into small pieces
- 400gr red kidney beans, soak in water overnightly
- 8 cm of ginger, cut into 2 and crack it with pestle (Indonesian-keprek dengan ulekan)
- 6 cloves of garlic, slice thinly
- 3 green onion, chop
- water
- salt
- sugar
- ground white pepper

Cook pork ribs and beans in two separate pots until tender. Add potato and then carrot in the pot with the ribs. Add ginger and garlic and continue to cook. Add salt, sugar and pepper and taste it. At last add the cooked beans and chopped green onion.

Note: Serve in a bowl while it is hot. Sprinkle some fried onion on top of it. Cooking the ribs and beans separately aims to avoid dark red appearance.

Modification of Beef Bulgogi

Last Sunday we went to Korean BBQ restaurant for lunch. Since then, I really wanted to make bulgogi myself. This morning when I checked the freezer, I found some beef and decided to make this Korean meal.

Ingredients:
- 800gr beef, slice thinly
- 1 clove onion (Indonesian-bawang bombay), chop
- 1 package of mushroom, slice thinly
- sesame oil for saute

Spice for marinating:
- 1 clove onion (Indonesian-bawang bombay)
- 6 cloves garlic
- 4cm of ginger
- 1 Tbsp of ground black pepper
- sugar
- salt
- 2 Tbsp of soy sauce
- 2 Tbsp of sweet soy sauce
- 4 Tbsp of sake
- 1 Tbsp of sesame oil
- 300 ml water


Prior to marinating, grind the onion, garlic and ginger until smooth. In a big bowl place all the ingredients for marinating and mix it evenly. Put the beef in it and marinate it for at least 3hours (the longer the better!).
In a hot skillet, saute the chopped onion for 1minute. Add the marinated meat and cook until tender. Add the marinating liquid. Continue to cook until the water thicken. At last add the sliced mushroom. Continue to cook for another 2 minutes.

Note: Sometimes bulgogi is made by barbecuing. Some people like to sprinkle some sesame seed and chopped green onion on top of it.

Chinese Broccoli with Oyster Sauce (Kaylan Saus Tiram)

I started cooking it since I lived on my own in Sydney, Australia. Christian and I love this vegetables. It tastes like a restaurant made - meal and is very simple.

Ingredients:
- 1lb of chinese broccoli, cut 8cm in length, wash
- 3 Tbsp of oyster sauce
- water

In a pot boil some water. Add the chinese broccoli and continue to boil until it cooked. Drain it and place it on a plate. Pour the oyster sauce on top of it.

Note: Do not overcook. I like it when it is still crunchy but not hard. Add some more oyster sauce if you like salty one.

Woku Chicken (Ayam Woku)

Again...another Manadonese meal...
I made it less spicy than usual, since I still had coughing and sore throat.

Ingredients:
- 5 whole chicken leg, cut into 4 each
- 6 cloves garlic
- 6 cloves small red onion
- 5 cm of ginger
- 3 cm of turmeric
- 6 chili paddy or bird's eye chili
- 5 candle nuts
- 3 lemongrass, use only 3/4 from the bottom, chop into small pieces
- 6 lime leaves
- a bunch of basil leaves (Indonesian-daun kemangi)
- 1 tomato, cut into 8
- 1 lime, use the juice
- salt
- sugar
- oil for saute
- water

Put the chicken in a big bowl and add the lime juice, mix it and let it immerse for 30 minutes.
In a chopper/grinder, put garlic, onion, ginger, turmeric, chili, candle nuts and cut lemongrass, and grind it (Christian normally likes it a bit coarse). In a pan, saute this ground spices with a little bit oil for 2 minutes. Add salt and sugar. Add the chicken and cook, stir it occasionally. Add some water and continue to cook until the chicken tender and the water thicken. At last add the lime and basil leaves and also the tomato. Adjust the taste with salt and sugar.

Stir Fried Bean Sprout and Tofu

My husband and I really like bean sprout, especially for stir frying. So this time I made stir fried bean sprout and tofu. It is very easy to make and almost no-time preparation needed.

Ingredients:
- 1 bag of bean sprout (app. 1lb), wash
- 3 block of tofu, cut into small pieces, and fry until half cooked
- 4 cloves of small red onion, slice thinly
- 6 cloves of garlic, slice thinly
- 5 chili paddy or bird's eye chili, slice thinly
- 3cm of galangal, cut into 3
- 1 tomato, cut into 8
- salt
- pepper
- sugar
- water
- oil for frying

In a pan, saute the onion, garlic and galangal for 1-2 minute. Add the chili and continue to saute for another 1 minute. Add the bean sprout and fried tofu. Add some water and tomato. At last add salt, pepper and sugar. Bring to taste.

Note: I added some spinach too, since I got some left-over in the fridge. You may find it as greeny in the picture.

Red Kidney Beans Soup (Sup Brenebon)

This is another Manadonese meal which I learned to make during my uni years. Really a great treat for the entire family during winter time.

Ingredients:

- 500gr red kidney beans, soak it in water overnightly
- 600gr pork ribs or pork leg, cut into small chunk
- 1 clove onion (Indonesian-bawang bombay), chop thinly
- 5 cloves garlic, slice thinly
- 2 green onion, chop thinly
- salt
- pepper
- 2 tsp nutmeg
- sugar
- water
- oil for saute

In a big pot cook the soaked beans and water until half tender. Then add the pork ribs/pork leg. Cook until both of them really tender.
In a pan, saute the onion and garlic with a little bit oil for 1-2 minutes. Pour it into the pot. Add salt, pepper, nutmeg and sugar bring to taste. Lastly, sprinkle the chopped green onion.
Serve it while it is hot.

Note: You may sprinkle some fried onion too if you like.

Sweet Green Peas Omelet

The simplest recipe, you may not want to leave it behind. When the word "emergency" comes to my kitchen.

Ingredients:
- 3 eggs
- 5 green onion, chop it thinly
- 1/2 small can of sweet green peas
- 2 tsp chili beans sauce
- salt
- pepper
- oil for frying

In a bowl mix eggs with green onion, salt and pepper. Beat it with a fork for 1 minute. Fry it on a pan with a little bit oil. Immediately sprinkle the sweet green peas and chili beans sauce. Fry until it is brownish on one side and flip it over. Continue to fry until the two sides are cooked.

Stir Fried Egg-tofu with Soybean Paste (Telur-Tahu Bumbu Tauco)

To eat with crunchy tempeh-anchovy, I made this stir fried egg-tofu with soybean paste. I intentionally added more water to it, so that our meal is not too "dry".

Ingredients:
- 6 eggs, boil and peel
- 4 tofu, cut into small pieces, fry until half cooked
- 4 Tbsp soybean paste
- 4cm of ginger, cut into 4 and crack it with pestle (Indonesian-keprek dengan ulekan)
- 6 cloves garlic, slice thinly
- 5 cloves small red onion, slice thinly
- 2 Tbsp sweet soy sauce
- sugar
- oil for frying
- water (as much as you like)

In a pan, saute garlic and onion with a little bit of oil for 1-2 minutes. Add ginger, continue to saute for another 1 minutes. Add the soybeans paste and sweet soy sauce, mix it well. Add the water. Add eggs and fried tofu. Stir it and taste it, adjust the taste with sugar. Continue to boil until cooked.

Note: normally it is already salty enough from the soybean paste. However if you think it is not salty enough, you may add some salt. Keep it in fridge and eat it for the next day is better than eat it on the same day as you cooked, because all the spice will penetrate to the eggs and make them brownish, harder and tastier.

Crunchy Tempeh-Anchovy (Kering Tempe-Ikan Teri)

A friend of us bought 4 packages of dried anchovy last week and I got frozen tempeh in the freezer. Today I decided to make kering tempe-ikan teri (Crunchy tempeh-anchovy). In Indonesia, usually we eat it with yellow rice (nasi kuning) or savory rice (nasi uduk). But I had a little time to cook before Christian went home from work, so I did not make the yellow rice nor savory one, we are going to eat it with steam rice.

Ingredients:
- 1 block of tempeh, cut it 1x4cm, fry until brown
- 300gr dried anchovy, fry until brown
- 6 cloves small red onion, slice thinly
- 6 cloves garlic, slice thinly
- 6 chili paddy or bird's eye chili, slice thinly
- 4cm of galangal, cut into 4
- 4cm of ginger, cut into 4
- 5 Indonesian bay leaves
- 1 block/cylinder of palm sugar, grate it
- 2 tsp of tamarind, mix it with 100ml hot water, discard the seed and skin
- salt
- sugar
- oil for frying

In a pan, saute garlic and onion with a little bit oil for 1-2 minutes. Add chili, galangal, ginger and bay leaves. Continue to saute for another 1minutes. Add the tamarind mix and palm sugar. Stir it evenly, until all the sugar dissolved. Add the fried tempeh and anchovy. Lower the heat and continue to stir until all the liquid absorbed. Add salt and sugar to taste.

Padang Green Jackfruit Gulai with Rice Dumpling (Ketupat Sayur Padang)

Yesterday Christian asked me to make Jackfruit Gulai and sambal terasi (Belacan chili paste) to eat with rice dumpling. Instead of making sambal terasi, I decided to make sambal goreng tempe-buncis (spicy tempeh-haricot beans), therefore I can make it less spicy, considering that Christian has sore throat and cough recently. It took me longer time to spend in the kitchen, but I feel content with it.

Green Jackfruit Gulai

Ingredients:
- 1/2 kg beef and bones, cut into small chunk
- 2 can green jackfruit, drain and cut into small pieces
- 6 pieces of tofu, cut into triangle shapes, fry until half cooked
- 1/2 can coconut milk
- 1 lemongrass, cut into 4cm length
- 4 Indonesian bay leaves
- 4 lime leaves
- 6 cloves garlic
- 4 cloves small red onion
- 4 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 3cm of ginger
- 3cm of turmeric
- 1Tbsp ground coriander
- 1 tsp tamarind (without seed)
- 1/2 block/cylinder of coconut sugar
- 3lt water
- salt
- sugar
- oil for frying

In a big pot, boil water and cook the meat and bones until tender.
Put garlic, onion, chili, candle nuts, ginger, turmeric and coriander into a blender, and blend it until smooth. Pour it into the pot and add the rest of ingredients except coconut milk. Cook until the jack fruit tender. Lastly add the coconut milk and bring it to boil, stir occasionally. Taste and adjust it with salt and sugar.

Spicy tempeh-haricot beans

Ingredients:
- 1 block tempeh, cut it 1x4cm, fry it until brown
- 1lb haricot beans, clean the hard part and slice it thinly
- 1/2 can of coconut milk
- 6 cloves of garlic, slice thinly
- 5 cloves small red onion, slice thinly
- 4 chili paddy or bird's eye chili, slice thinly
- 4 cm of galangal, cut into 4
- 1 tomato, cut into 8
- salt
- sugar
- oil for frying

In a pan, saute the garlic and onion with a little bit of oil for 2minutes. Add chili, tomato and galangal. Continue to saute for another 1minutes. Add the tempe and beans. Add the coconut milk. Add salt and sugar and taste it.

To serve, in a bowl put the cut rice dumpling and add the gulai and spicy tempeh-haricot beans on top of it. Sprinkle some fried onion if you like.

Note: this time I have the package of rice dumpling ready to cook for 30 minutes. In Indonesia, normally I made it myself with a special plastic bag.

Modified Kudus Soto

Today Christian asked me to make chicken soto. However, I felt bored with just ordinary chicken soto. I remembered my sister once sent me a recipe of Kudus "Denuh" soto (it is a name of chicken soto restaurant in Kudus, Central Java, I think Denuh is the owner). Then I went through my yahoo inbox and found that email with the recipe in it. It seemed a bit complicated to me, therefore I decided to modify it. I told Christian that I am going to make Kudus soto, something new for him...:)

Ingredients:
- 3 whole chicken leg
- 8 cloves of small red onion
- 6 cloves of garlic
- 8 pcs candle nut (kemiri-Indonesian)
- 1 tsp white pepper
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1.5 tsp ground nutmeg
- 1 tsp shrimp paste (terasi-Indonesian)
- 3cm ginger
- 2cm turmeric
- 3cm galangal
- 1/3 block/cylinder palm sugar
- salt
- 2.5lt water
- frying oil

Complementary dish:
- boiled bean sprout
- 3 boiled eggs
- 3 potato, slice and fry until brownish
- fried Melinjo crackers (Gnetum gnemon)
- crushed chili with candle nut (ratio 5:1) mix with warm water = sambal-Indonesian
- lime
- sweet soy sauce

Garnish:
- wild/garden celery, finely chop
- fried onion
- fried garlic


In a pot put the chicken, salt and water, bring it to boil. Continue cooking until the chicken tender. Drain the chicken and fry it until brownish. Shred the chicken meat.
Put aside the chicken and the broth as well.
In a blender, blend all the ingredients except galangal and palm sugar until smooth. Saute the blended smooth spices for 2minutes. Pour it into the broth which is put on low heat. Add the galangal and palm sugar. Continue to cook until boiling.
To serve, in a bowl put some steam rice. Then on top of the rice, put the shredded fried chicken and pour the soto (broth+spices). Add the complementary dish and garnish.

PS: some people like to add cooked bean sprout too, but this time I do not have it. The real Kudus soto normally does not come with the egg and potato. It usually comes with sambal kecap (mix of sweet soy sauce and crushed chilli).