Indonesian seafood noodles by Bobby Ananta

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Indonesian seafood noodles by Bobby Ananta

How to cook Indonesian seafood noodles by Bobby Ananta. ūüôā


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1.5kg chicken thigh fillet, cut into bite size pieces 
¬Ĺ kg potatoes, peeled and quartered¬†
100g fresh red medium chillies, seeded 
100g shallots, peeled and roughly chopped 
25g garlic cloves, peeled 
5 candlenuts 
40g fresh turmeric, sliced 
15g ginger, sliced 
2 tbsp vegetable oil, plus extra for frying the curry paste 
2 stalks lemongrass, bruised 
25g galangal, roughly chopped 
1 litre coconut milk 
2 tsp ground cumin seeds 
2 tsp dried ground coriander 
1 tsp fennel seeds, roasted, then ground 
1 cinnamon quill 
1 whole nutmeg, crushed 
5 cloves 
15g shrimp paste, roasted and crushed 
1 tbsp salt 
4 tbsp sugar

To make curry paste, blend chillies, shallots, garlic, candlenuts and turmeric with oil until smooth. 

In a hot pan, heat a little vegetable oil and fry curry paste until it darkens in colour. 

Add lemongrass, galangal and coconut milk and then cumin, coriander, fennel, cinnamon, crushed nutmeg, cloves and shrimp paste. 

Add salt and sugar. 

Bring to boil then add chicken and potatoes. Simmer gently until chicken and potatoes are tender. If the sauce is too thick, dilute with a little water. 

Garnish with a sprinkle of fried shallots and serve.ImageImage


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  • Flour — 1/2 cup
  • Rice flour — 1/4 cup
  • Baking powder — 1 teaspoons
  • Salt — 1/4 teaspoon
  • Water — 1 cup
  • Egg, beaten — 1
  • Oil for deep frying
  • Ripe bananas, peeled and cut in two pieces — 6


  1. Mix the flour, rice flour, baking powder and salt well in a bowl. Beat the water and egg into the flour mixture until batter is smooth. Set batter aside to rest for anywhere from 15 minutes to an hour.
  2. Heat the oil in a deep skillet or deep fryer to between 350¬į and 375¬į. Working in batches, using a fork to dip pieces of banana in batter to cover. Let any excess batter drip off and drop in the hot oil to deep fry, turning until well browned on all sides.
  3. Drain on paper towels and serve warm.



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July 1998, finally my sister married her boyfriend, after a two year battle with our parents because he is Chinese. I am at a loss as to why my parents didn‚Äôt realise that Chinese and Javanese people had already mixed hundreds of years ago and my families favourite dish is ‚ÄúBakmi Jawa‚ÄĚ, a Chinese dish with touch of Javanese

This Dish wasn’t difficult to make because basically it is the same as how to make simple noodles but it tastes better if you are using free range chicken and cook it on charcoal.


Bakmi Jawa


¬∑¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ Free range chicken (skin removed)

¬∑¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ kg Fresh noodle

¬∑¬†¬†¬†¬†¬†¬†¬†¬† ¬ľ kg white cabbage cut into 1 cm pieces

·         4 tomatoes

·         2 raw eggs (beaten)

·         3 boiled eggs

·         4 spring onions

·         Parsley for garnish

·         2 tbsp Sweet soy sauce

·         5 Shallots

·         4 garlic cloves

·         4 candle nuts

·         1 tsp ground white pepper

·         1 tsp salt

·         6 tbsp Vegetable oil

1. Clean the chicken and remove excess skin and fat. Boil the chicken for 30 minute, remove the chicken and keep the stock,  fry the chicken in 3 tbsp of the oil until golden brown and shred into small pieces.

2. Put shallots, garlic, white pepper and candle nuts into food processor to make a paste, then put the paste into a large wok with the oil. Fry for 1 minute until fragrant. Tip in the chopped spring onions, chicken stock and soy sauce. Simmer for 5 minutes.

3. Add the cabbage, tomatoes and noodles, simmer for 4 minutes until all ingredients are tender. Add the 2 beaten eggs and bring to the boil for 3 minutes.

4. Spoon into bowls and serve with chopped parsley, thinly sliced boiled eggs and fried shallots.



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·         2 kg Braising steak

·         8 shallots

·         5 garlic cloves

·         6 large red chillies

·         4 cm fresh ginger

·         1 lemongrass stalk

·         1 tbsp coriander seeds

·         1 tsp white pepper

·         5 cloves

·         3 bay leaves

¬∑¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ tsp cumin

·         1 tsp salt

·         2 cm tamarind

·          50 g Coconut sugar

·          500 ml coconut milk

·          5-10 tbsp Grated coconut

·          Vegetable oil

·         2 litres of Water

1. Cut braising steak into 5 cm pieces, put shallots, garlic, chillies, ginger into food processor, blend to make a paste, then set aside until ready to cook.

2.Heat the oil in the large non stick casserole dish, add lemongrass stalk and cloves, add the paste and braising steak and  water then cook over low heat for about an hour. Add ground white pepper, tamarind, salt, coconut sugar, bay leaves and coconut milk .

3. Fry grated coconut, cumin and coriander seeds until they look golden brown, then grind, add into the pan and let it cook for another two hours on a really low heat, stirring occasionally.

*serve with steamed fragrant rice… yummiiiii x x x

A tip from Mom:

‚ÄĚIf you cook Rendang Daging don‚Äôt ever use too many cumin seeds or if you like You can replace cumin seeds with fresh turmeric and extra lemongrass.




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March 2000, Its about 9.30 pm I am on the bus that took me from Denpasar (Bali) to Solo (central Java) to board the ferry in  Gilimanuk.  I just happened to  look at the guy sitting beside me, I found it very strange because he was putting a lemongrass stalk  into his nose. He took a deep breath and almost immediately I could see his face go very calm. He realized I was looking at him and we started to have a conversation.

The man        : I do apologize do I look strange with this lemongrass up my nose?

Me                  :No, but I just wondered why you are using lemongrass?

The man        :It’s a long story, but I am on my way back home from Central Kalimantan, and while I was there I had such a bad experience, and I saw so many terrible situations,  that if I think about it, I would be sick, and the aroma of this lemongrass just cools me down and keeps me calm.

Me                  : Ahh, sorry about that.

I didn‚Äôt want to make anymore conversation with the man, because I knew that he wanted to talk and to tell me the whole story, I didn‚Äôt want to hear more, I was just worried that if I heard all of the story I would pass out¬† ( I already knew that in 1999 in central Borneo they were having violent ethnic riots. I didn‚Äôt want to be rude, so I just nodded and pretended I knew everything. I put on my headphones and sat ¬†listening to ‚Äúfixing the broken heart‚ÄĚ by Indecent obsession.

I’dlike to talk about my Mom for a bit, she has a very strange relationship with fish!!. Her family came from Rembang a which is small city on the coast in north Central Java. I can remember us all going to visit my Mom’s family in a place call Pandangan, the house is so close to the Java sea, about a 5 minute walk away we come to the fisherman’s boat’s and the fish auction, I can  still remember everything being so cheap.

But… this is the problem, fish isn‚Äôt my Mom‚Äôs favourite food, she still often cook‚Äôs fish for all the family, but she has to have a secret weapon when she is cooking the fish (she hate the smell).. ‚Äúyup you can guess .. Its lemongrass‚ÄĚ.. or sometimes¬† when her family came to visit, ¬†she asks them to bring ready smoked fish. (The smoked fish that my mom‚Äôs family always brought is the stingray barb fish, the creature that killed Steve Irwin).

So, I have two fish recipes that my mother always cook’s for the family and they both use lemongrass.



  • 500g fish fillet, cut into 2 pieces (any fish)
  • 4 tomatoes
  • 8 spring onions
  • 2¬† kaffier lime leaves
  • 2 tbsp cooking oil
  • juice of 1 lime
  • salt and sugar to taste
  • aluminium foil to wrap

Ingredients to blend:

  • 10 cm Ginger
  • 5 Lemongrass stalks
  • 10 fresh red chilies
  • 1 big onion
  • 6 candlenuts


1.  Slice the tomatoes and cut the spring onions into 2 cm lengths.

2.  Place the ingredients that need blending into a bowl.  Add in oil, lime juice, spring onions and salt and sugar to taste.

3.  Rub the pieces of fish with salt.

4.  Take a piece of aluminium foil , place a piece of fish on it.  Cover the fish with half of the blended mixture and top with a kaffier lime leaf.

5.  Wrap the fish and secure the ends.  Do the same as for the other piece of fish.

6.  Bake in preheated oven at 190 deg C for 25 minutes or until fish is cooked

Serve with steamed fragrant rice…..