I made this using a cookbook I bought in Indonesia! The actual recipe called for lemon grass, but since my family doesn't like it, we substituted them with pandan leaves!Use fresh ingredients if at all possible; it will make the dish very aromatic Since the amount of coconut milk is adjusted with water, it doesn't have to be exact! Just use however much you have Add the salt either before cooking the rice or after. Recipe by Mama fio

A vegetarian dish from indonesia. The humble blanched Chinese broccoli gets a spicy Indonesian upgrade.

Classic soup recipe from Thailand. Chicken with Galangal in Coconut Milk.

This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Usually I make these chwee kueh for our lunch. The texture is really nice, smooth and very light.Those that are sold at hawker centers usually do not add sweet pickled mustard in their topping. But I found it too salty if I use only persevered radish. I always make the topping in a big batch and divide into a few small packets and store it in the freezer, it can be kept in the freezer up to a month and heat up before use.I do the same with the chili sauce, I use homemade chili sauce. We call this chili sauce as sambal nasi lemak, because normally we have this sambal as side dish for our coconut rice (nasi lemak).

It is just simple and easy to make..Sambal matah is a traditional Balinese chili sauce. Matah means raw.Sambal matah is made from raw materials without being crushed ( chopped only ).

A version of not spicy tom yum soup :)

According KBBI (Indonesian dictionary), pepes/pe.pes/pépés/ is a side dish made of fish (oncom etc.) that is seasoned and wrapped in banana leaves, then baked or steamed.Pepes, an Indonesia dish which common throughout the region, is a way to process foodstuffs (usually to fish) with the help of banana leaves to wrap a side dish along with the marinade. This time I made it with the ingredients I had at home - including dried fish and young mango, then wrapped in banana leaves and steamed.

In the traditional village around Tabanan they have a unique tradition while celebrating Nyepi. The people in the village to prepare special foods such as rice cake (entil) on this holiday. The food is unique as it is known as entil, delicious taste can make people addicted. Because intended for consumption on Nyepi, it is only done once a year.Entil making process is like preparing rice cakes. Its main ingredient is rice or brown rice. The difference between ENTIL and rice LONTONG is generally how they are packed - Longtong are wrapped in banana leaves or coconut leaves, but Entil are wrapped in the leaves of telangi (telengidi or nyelep), which looks like elongated galangal leaves. The leaves can be found in the fields or the forest edge in the local village. It is said makes sense entil leaves are very tasty, although no salt or other seasonings. Telengidi leaves believed to make sense entil be more comfortable. Because the substance of green color in the leaves soak into the rice when cooked, the resulting entil have a greenish color.Entil it can last up to four days. People can make it in different sizes. However, the size is generally small, making it easy to eat. Making entil has been a tradition performed before Nyepi (Hindu forbidden to cook during Nyepi). The menu is also accompanied by natural dishes such as marinated chicken, shredded coconut and roasted peanuts. People can also add it to vegetable fry, but there must be shredded coconut (Urap or Serundeng). A family usually makes up to 2kg entil. This number is expected to feed a family during the days of exile (Nyepi).In addition to tempting the appetite, in fact entil have high philosophy. This philosophy is based on a double pile. This indicates that when celebrating Nyepi, or the traditional village should control their minds, and then focused on the presence of their Lord. In addition to being served on Nyepi, entil usually used as a souvenir when visiting family or other relatives after Nyepi.After the ceremony and set Ngembak Geni Nyepi (the day after Nyepi where Hindus have completed the self-purification), local people visit each other, including families living outside the village. When gathered together, entil is prepared for prizes. In addition to being delicious and natural, entil is a cheap food and cholesterol free.Due to much demand, are now presented as a menu entil typical food in the sights of Mount Batukaru in Pupuan Tabanan so that tourists can enjoy it without waiting for the celebration of Nyepi come (once a year).This menu includes a complete meal - because it contains carbohydrates (entil), vegetables (urap), side dishes (jejeruk) and along with serundeng. But sorry, in this menu there are no photographs of the cooking process, because I cooked this dish before I knew about the COOKPAD app.

#YIFRKhaman is a spongy and delicious vegetarian specialty of Gujarat.It is very quick and easy to make and tastes good at room temperature, but you can also serve them hot with green chutney and tea for a classic and complete comfort food on a monsoon evening.It is made with a fermented gram flour batter being steamed and thereafter tempered with mustard seeds, curry leaves and asafoetida.It can be eaten as a side dish, or as a delectable snack.

Tongseng is a Central Java (one of the provinces in Indonesia) goat meat, mutton, or beef stew dish in curry-like soup with cabbage and chilies 🌶Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

It needs a lot of preparation and process but i simplified it here.

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .