Month: May 2015

Rujak Degan Biji Selasih (Coconut, Pomegranate and Basil seeds)

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Coconut Syrup
150g coconut sugar
1/2 cup of water

50g fresh young coconut flesh slices
1 pomegranate
750 ml. Coconut water
2 tsp. Biji selasih (basil seeds) soak in the water
5 shots of Coconut rum
2 shots of Rhubarb liqueur
2 tbs grenadine
Crush ice
Lime juice from 1 lime

To make coconut syrup boiled coconut sugar with water.
Fill a pitcher with coconut water, add coconut rum, grenadine and rhubarb liqueur stir it. Fill up with crushed ice, serve with pomegranate young coconut flesh and Biji selasih (basil seeds) that already soaked in water that look like frog eggs, drizzle with Carmelite coconut syrup and lime juice.

Ps: you can get basil seeds from Asian groceries or online

Surakarta Lamb Satay

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Serve 12 skewer

1kg Lamb steak, ( diced 1 inches cubes)

For marinate :
1 tsp. ground coriander
1 tsp. ground white pepper
1 tsp. cumins
2 candle nuts or macadamia nuts
3 tbs. sweet soy sauce ( try to get thick sweet soy sauce)
Lime juice from 1 lime
2 tsp. Tamarin
2 tbs rapeseed oil
1 tsp salt
2 red chillies

Mix all the marinate ingredients into blender or food processor
Add the lamb steak leave 2 hours in the fridge
Grilled in the BBQ

Sauce to serve

6 tbs sweet soy sauce
4 spring onions (slices)

salads leaves to serve

Tinutuan with broad beans

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This recipe is type of Manado (North Sulawesi) dish, type vegetable rice soup that usually serve with fried tuna and chilli and tomatoes relish. Broad beans are easy to use for any type of Indonesian soup.

Serves 4


150 broken rice (Thai broken rice)
1.5 litres chicken stock
2 lemongrass stalk (bruised the stalk and tie the leaves together in a knot
2 bay leaves
2 kaffir lime leaves
3 cm ginger, peeled and finely chopped
200g sweet corn
300g broad beans
50g spinach
50g morning glory
1 sweet potato (approximately 200g), cut into 1cm cubes
Bunch of kemangi (lemon basil)
Salt to taste

Wash the rice in several changes of water and drain. Put into a pan add the chicken stock, lemongrass, bay leaves, ginger and kafir lime leaves, cover reduce the heat. Add sweet potato and sweet corn simmer for about 45 minute, stirring often. Add morning glory, spinach and broad beans, cook for about 3 minutes.

Serve with lemon basil, chilli and tomato relish and fried tuna.

Chilli and tomato relish

5 bird eye chillies, sliced
3 red chillies, finely sliced
4 shallots, peeled and finely chopped
3 medium tomatoes, finely sliced
Juice of 1 kaffir lime
1tsp. Coconut oil
Pinch of salt

Put all ingredients in a bowl, mix it well.

Fried tuna

1 whole medium tuna (approximately 1.5kg and ask fishmonger to clean and cut it into 6) marinate with garlic and salt for half hour and fried until golden brown


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Serves 2 in an 8 fl.oz. glass

Ingredients :

150g. White Chocolate
150ml. Whole Milk
50ml. Double Cream
4oz. Maple Syrup
2 shot of Espresso
1 shot of Grand Marnier
20g. Pistachios
1/4 tsp. Fleur De Sel

For the topping :
Using a pestle and mortar crush the pistachios and add the fleur de sel, mix well.

For the beverage: (using an espresso machine)
To create the drink with a nice sexy foam, in my opinion only using a steamer coffee machine or using cafetière.

Using a clean steaming jug with a thermometer attachment, mix the milk, double cream, maple syrup and fine grated white chocolate.
Steam the mix using the espresso machine, aerate the mix continue to slowly pull the jug downwards, when the temperature reaches 65 C, turn off the steamer.
Pull 2 shot of espresso.
Put 1 shot of espresso and half shot of Grand Marnier in each serving glass,
Fill the serving glass with the steamed mix white chocolate milk, use a spoon to scoop the foam.
Serve with crunchy fleur de sel pistachio on top.

If you are using a cafetière and mocha pot
In a clean pan, mix the milk, double cream, maple syrup and fine grated white chocolate, stir and simmer until the white chocolate has dissolved when the mix has reached boiling point (when the first bubbles show) take off the heat.
Transfer into a cafetière and aerate the mix with the plunger of the cafetière (plunge up and down repeatedly).
Use a mocha pot for espresso.
Put 1 shot of espresso and half shot of Grand Marnier in each serving glass,
Fill the serving glass with the steamed mix white chocolate milk, use a spoon to scoop the foam.
Serve with crunchy fleur de sel pistachio on top.

A Spoonful of sweet, sexy and silky white chocolate foam and crunchy salty pistachios is just heaven.

Indonesian Egg and Crab Salad

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Serves 6


3 hard boiled eggs, cut into two
3 spring onions, finely slices
1 red chilli, finely slices
2cm ginger, finely chopped
2 lemongrass, take the soft stem inside and finely slices
1tbs arak Bali (Balinese rice wine)
1tbs lime juice
2tsp palm sugar
120g crab meat
Salt and pepper to taste
Bunch of coriander to serve
Good rice wine vinegar to serve

Place half hard boiled egg in muffin cases, in a small bowl mix spring onions, red chilli, soft lemongrass, arak Bali, lime juice, palm sugar and crab meat let them know each other’s for 10 minutes.
Put a spoonful of the crab mix on top of hard boiled eggs, sprinkle with coriander leaves and drizzle with rice wine vinegar.

Sayur (Jangan) Lodeh

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SAYUR LODEH (Javanese)

Serves 4

2 Aubergine, cut into 4cm
200g prawn, clean skinned but keep the tails
120g sweet corn
120g green bean, wash and cut into 2 cm long
80g baby corn, cut into 2 cm long
2 red chillies, deseeded and sliced
3 kaffir lime leaves
2 bay leaves
2cm galangal
3tbs vegetable oil
Bunch coriander leaves to serve
400ml coconut milk
300ml water

For the spice paste

5 shallots, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
3 red chillies, deseeded and finely sliced
1tsp coriander seeds
4 candlenuts or 6 macadamia nuts
1tsp shrimp paste
1tsp dried shrimp
1tsp tamarind
1tsp salt ,

Wash the aubergine and cut into 4cm square, clean the prawn remove the head, skinned but leave the tail, cut baby corn and green bean into 2cm long.

To make spice paste, pestle and mortar to pound coriander seeds, shallots, garlic, chillies, candlenuts, shrimp paste, dried shrimps and tamarind into a fine paste

Heat the oil in a wok and on the high heat fry the paste for about 2 minutes, stir in the aubergine, green bean, baby corn, chillies, and sweet corn. Add the water kaffir lime leaves, bay leaves and galangal, cook for 2 minutes. Add the prawns and coconut milk reduce the heat, simmer for 3 or 4 minutes.

Serve with steam rice and coriander leaves.

Ps: use hot water so won’t reduce the heat and if using food processor instead pestle and mortar use ground coriander seeds.

Bumbu Pecel Ndeso

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Sambel Pecel Ndeso (Black sesame seeds and peanut sauce)

Pecel is type of Javanese salads dishes around Central Java and East Java, that make difference the type of sauce to serve the steamed vegetable, chopped cucumber and sometime kemangi (Javanese basil) is make every district have speciality of this dish.
The one that I find it very special for me is Sambel pecel ndeso, (ndeso mean village). The recipe came from Solo the city that famous as the spirit of Java.

Served 4-6

Ingredients :

2 red chillies, deseeded and finely chopped
1 clove of garlic, peeled and finely chopped
3 kaffir lime leaves
1/2tsp shrimp paste, toasted
2cm fresh kencur (sand ginger) (available online or in Asian grocery)
1/2tsp tamarind paste
40g coconut sugar
Pinch of salt
50g black sesame seeds, toasted for 4 minutes
50g peanuts, roasted until golden brown
250ml hot boiling water

Using pestle and mortar, grind chillies, garlic kaffir lime leaves shrimp paste, sand ginger, tamarind paste and coconut sugar. Add toasted black sesame seeds and roasted peanuts keep grinding until make a smooth paste.
Transfer the paste into a bowl add hot boiling water, stir thoroughly until smooth (shinny honey like).

Serve with Steamed and fresh vegetable :
Steamed vegetable:
2 large carrots cut julien,
Bunch of curly kale
100g green beans, cut 1cm
50g bean sprout

Fresh vegetable:
70g wild rocket
150g cucumber sliced thinly
Bunch of kemangi (Javanese basil)