This is my take on a dish served at one of my favorite Sushi restaurants.

When you’re too lazy too cook and too lazy to takeout... This simple Beef Black Pepper recipe is just the best solution 👍🏻 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

I love the taste of black pepper. this is my favorite recipe ever :excited

A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the “spice” flavor as you like it.

I had beef yesterday and i decided to cook with black pepper , it was very yummy. Let's see and recook if you want :)#mycookbook

This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian.It is a fairly easy recipe, but it needs some time to stew. It works especially well with fries or other potato dishes.Due to the fact that my preferred binding agent is starch it is also gluten free, in contrary to some stews. Starch has the added benefit that it can be added at the end, because unlike flour it does not have this raw taste.

A spicy dish that will clear your sinuses and warm your soul. I really like this dish with pork, but it’ll work with the beef. I used shaved steak, but any beef is fine if it’s sliced thin.

I created this recipe when I wanted to make something that works both as a main dish, lunch box or appetizer for sake just using ingredients I had in the fridge.Adjust the amount of doubanjian to preference or omit it. Try with other meats like pork. For 2 portions. Recipe by EnjoyKitchen

the key is Garlic, coriander seeds and Kecap manis, only with this 3 main marinating inggredient, you will definately get a tasty finger licking ribs ever! :) happy trying!

This peanut sauce originated from Indonesia, also known as a sambel kacang or sambel pecel. It made from fried or roasted peanuts and then added chili and spices, blend or grind it into smooth peanut paste. Nowadays besides in Indonesia, peanut sauce is widely used in cuisine worldwide such as China, Thailand, and Vietnam in various versions and recipes. Peanut sauce can be use as salad dressing, satay (meat skewers), dipping sauce for any appetizers such as egg rolls or spring rolls, also can enjoy it over steamed rice or steamed vegetables. You can buy ready -to-eat Indonesian peanut sauce in most of Asian store. But the taste quite little bit different. I like to make my own peanut sauce, since it’s easy to make, and of course I will have a better taste peanut sauce than the ready-to-eat one. The ingredients I used are very simple as well as the steps how to make it.