Ingredients: 300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper.


* Cut beans into slices of about thumb length
* Clean theshrimps, cut their heads, boil for a few minutes
* Slice petai thinly
* Grind pepper and shallots
* Slice liver and gizzard
* Slice tofu into cubes, and fry them
* Heat pan with cooking oil
* Put in the ground spices above,
* Add shrimps, fried tofu, galanga, petai - mix evenly
* Add also green beans, chili peppers, gizzards, livers
* Mix them well, and add salt and pepper
* Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)



Klepon Cake
Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.


* Grind suji finely, mix water. Shred coconut
* Mix flours, add suji and a little water.
* Form balls, put brown sugar inside
* Boil until done
* Sprinkle with shred coconut


350 grams rice flour
some water
150 grams all purpose flour
200 grams fermented cassava / tapioca (tape singkong)
400 grams sugar
200 cc warm water
2 Tsp baking soda
250 cc club soda
1 Tsp vanilla
food coloring (your choice of 3 or 4 colors)
salt to taste
DirectionsAdd enough water to the rice flour so that its weight increases to 500 grams.
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.
Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.


Lapis legit

570cc or 30 egg yolks
525-600 g butter, whipped or melted
100 g flour, sifted
300 g granulated sugar
3 Tbs. sweetened condensed milk
1 Tbs. special layer cake extract (optional)
15 g powdered milk
½ tps. powdered vanilla extract
DirectionsPlace the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak.
Stir in the layer cake extract, flour and butter. The batter should be very thick.
Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well.
Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished.
Serve when cool.
Makes 30 slices.



2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color
DirectionsPut in sugar and vanila in a large stockpot with water and bring it to a boil.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.
Makes 10-12 servings.


IngredientsRice Cakes1 cup glutinous rice flour½ cup tapioca starch¾ cup water¼ tsp. saltDirectionsTo make Rice Cake:Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.IngredientsSauce3 cups water1 cup coconut milk½ cup palm sugar syrup1 pandan leafPinch of saltDirectionsTo make the sauce:Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.Add rice cakes and simmer for 20 minutes.Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.


Description:When I had my birthday dinner, I invited him and our best friends. They all love this recipe (part of my cajun series). As I promised to Gia, here is the recipe.Ingredients:12 large shrimps3 lemons3 limes (jeruk nipis)1 jalapeno pepper, diced small1 tablespoon salt1 tablespoons brown sugar2 tablespoon olive oil1 teaspoon sliced ginger root1 starfruid, sliced.Directions:- Zest the peeled-shrimps with a lime. Then use the other lemons and limes after peel them. Zest some more and chop it finely.- Grill the shrimps. Medium.- Combine lemon, lime zest, jalapeno, and brown sugar in a small saucepan. Simmer until 3 tablespoons left. Add salt and zest again.Moisten with olive oil. Pour everything into the shrimps....yum yum!- Serve with sliced starfruits, limes, and lemons. More yum yum!


Description:Don't like vegies? This one is sweet and even my kind loves it. Plus, it's super easy.Ingredients:2 packs of baby carrots (buy at Ranch supermarket)1 medium onion (bawang bombay), chopped1 1/2 cup chicken stock (kaldu)2 tablesppons of parsley, chopped1 1/2 tablespoons of good quality honey1 tablespoon of butter1/2 teaspoon of thymeDirections:- Medium pan, melt the butter. - Cook chopped onion until softened.- Add baby carrots and other ingredients.- Stir in parsley.- Serve!(You know what? You can mashed this as a baby food!

Indonesian History


Indonesia did not exist as yet during the Palaeocene period (70 million years BC), the Eocene period (30 million years BC), the Oligacene period (25 million years BC) and the Miocene period (12 million years BC). It is believed that Indonesia must have existed during the Pleitocene period (4 million years BC) when it was linked with the present Asian mainland. It was during this period that the Homonids made their first appearance and Java Man inhabited the part of the world now called Indonesia. Java Man, named Pithecanthropus Erectus by Eugence Dubois who found the fossils on the island of Java, must have been the first inhabitant of Indonesia.

When the sea level rose as the result of the melting ice north of Europe and the American continent, many islands emerged, including the Indonesian archipelago. It was also during this period (3000-500 BC) that Indonesia was inhabited by Sub Mongoloid migrants from Asia who later inter-married with the indigenous people. Later still (1000 BC) inter-marriage occured with Indo-Arians migrants from the south Asian sub-continent of India. The first indian migrants came primarily from Gujarat in Southeast India during the first Christian era. The Caka period in Indonesia witnessed the introduction of the Sanskrit language and the Pallawa script by the Indian Prince Aji Caka (78 AD). The Devanagari script of the sanskrit language was also used, as shown in ancient stone and copper inscriptions (paracasthies) which have been unearthed. The language and script were adopted and called the Kawi language and included words and phrases derived from Javanese. Early trade relations were established between South India and Indonesia. Sumatra was then named Swarna Dwipa of "the island of gold, " Java was called Java Dwipa or "the Rice island," and a Hindu kingdom of Crivijaya in Sumatra and Nalanda in South India were not comfirmed to religious and cultural exchanges. They later developed diplomatic relations, and even covered a wide range of trade. The influx of Indian settlers continued during the period from the first to the seventh century AD. Peacefully and gradually the Hindu religion spread throughout the archipelago. It was adopted by all layers of the people of Java, but limited to the upper classes on the other islands


Ingredients :1 x Durian6 oz Butter (3/4 cup)5 oz Sugar (2/3 cup)4 x Egg, separated6 oz Flour (3/4 cup)Method :* Preheat oven to 350 F.* Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.* Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.* Yield: 8 to 10 servings.


Ingredients500 g newly pounded rice flour1 tsp soda1 tsp salt500 cc santan from 1/2 a coconut500 g palm sugar or subtitutebrown sugarvegetable oilInstructions- sift the rice flour together with the salt- Cook the santan together with the palm sugar until sugar has dissolved. Strain.- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.- Let stand for an hour until dough rises.- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.About 25 cakes.


Kopi TubrukThe Indonesian way of drinking coffee, during any time of the day and with any meal differs a bit from the western way. If you like a strong and sweet coffee, try kopi tubruk.You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.
Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.
Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.


BaksoMeatball soup is just as popular in Indonesia as nasi goreng. It is sold from street side stalls, or push carts that make their rounds through the neighborhoods. Bakso is sold from late afternoon and throughout the night.The preparation requires more time than our fried rice recipe. You will like bakso just as much as all Indonesians, so let's prepare enough for four servings. We'll start with the meatballs and then continue with the soup.If you have a well stocked Oriental (Chinese, Indonesian, Thai or Vietnamese) grocery store in your neighborhood, you will find ready-made beef or fish balls there. Otherwise, preparing the meatballs yourself goes as follows. In a blender mash beef or white fish with salt and garlic. To improve the consistency add cassava flour or corn flour (after the blending). Add a bit of water as needed. Roll the mixture into balls of not more than 2 cm or 1" diameter. Boil the meat balls until they're done. Throw away the water.
Prepare the soup as follows: Make a strong broth from beef marrow. Let it cook until its oil surfaces. Add crushed garlic, pepper, salt and a bit of sugar or vetsin (which contains monosodium glutamate). According to the Indonesian way of cooking it's not possible to give exact quantities of the ingredients. It all goes according to personal taste and, most importantly, feeling.Finally add the beef balls you already prepared and sliced tofu and let it all cook until the beef balls come to the surface. Finish it off with finely cut celery.You may like to 'beef up' the contents of the soup with boiled noodles. The noodles go into the serving bowl first, followed by the beef or fish balls, tofu and the soup.
Serve with finely cut celery, sweet soy sauce, chili, and fried onions according to each individual's taste.

Sambal Bajak

Bajak Chili Sauce(Sambal Bajak)
8 red chilies, seeded and sliced
1 tsp. dried shrimp paste (terasi), toasted
¼ tsp. grated nutmeg
3 cloves garlic, peeled and sliced
6 shallots, peeled and sliced
1 tsp. salt
1½ tsp. chopped palm sugar
2 Tbs. oil
2 salam leaves
2 stalks lemongrass, bruised
½ inch galangal (laos), peeled and sliced
4 Tbs. tamarind juice
DirectionsGrind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Note: Keeps up to 1 week or longer

Cooked Vegetables with Grated Coconut


  • 8 oz fresh green beans
  • 8 oz bean sprouts
  • 4 carrots
  • 1 can bamboo shoots
  • ½ small cabbage
  • 1 cup fresh grated coconut
  • 1 small onion, finely chopped
  • ½ tsp. chilli sauce (sambal ulek)
  • 1 tsp. salt
  • 2 Tbs. lime juice
  • ½ tsp. dried shrimp paste (terasi)


Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.

String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Scrub carrot and cut into thin strips, cook until tender. Drain well.

Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Cut bamboo shoots into strips the same size as the beans.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5-8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Makes 6-8 servings.

Chayotes Stew


  • 200 gram stew meat water
  • 3 tbs. vegetable oil
  • 2 chayotes, peeled and cubed
  • 2 spring onions, sliced in 1 cm slices
  • ¼ cup flat-leaved parsley minced
  • 1 tsp. tamarind, dissolved in 1 Tbs. water
  • 1 Tbs. fried onions
    Spice Paste
  • 10 red chilies
  • 4 cloves garlic
  • 2 candlenuts
  • 1 cm fresh ginger
  • ¼ tsp ground pepper
  • 1 tbs dried shrimp, soaked briefly in hot water and drained
  • salt to taste


Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1x2 cm cubes. Set aside 1 Liter of the broth.

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spice are well-mixed with the meat. Add the broth.

Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.

Makes 3-4 servings.

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