Recipe

If I had to choose just one protein to eat for the rest of my life, it would be chicken—no second thoughts. Something about chicken’s versatility, comforting flavor, and the way it absorbs spices so beautifully makes it my go-to dish whether I’m cooking a quick weekday lunch or preparing a festive meal. Of all the chicken dishes I’ve grown up eating, ayam goreng lengkuas holds a special place in my heart. I remember the first time I watched my mom prepare ayam goreng lengkuas. The fragrance of garlic, coriander, turmeric, and especially lengkuas (or galangal) slowly wafted through the …

Terong balado has always been one of my favorite Indonesian dishes. Growing up, I was always drawn to the rich, bold flavors of spicy food, and terong balado was a dish that never failed to impress. The combination of soft, creamy eggplant and fiery balado sauce creates a perfect harmony of taste and texture. Every time I eat terong balado, it brings back memories of home-cooked meals, which my family would serve alongside warm rice and other classic Indonesian dishes. I have always loved eggplant, but terong balado made me appreciate it even more. Unlike other ways of preparing eggplant, …

Lontong has always been a part of my life, especially during Lebaran. As a child, I used to help my grandmother prepare ketupat, similar to lontong but wrapped in woven coconut leaves instead of banana leaves or containers. My job was to carefully stuff beras (raw rice in Bahasa Indonesia) into the ketupat shells, ensuring they were not overfilled. My grandmother would check my work, adjusting the rice levels to ensure they wouldn’t burst while cooking. The process was long and tedious—hours of boiling, waiting, and hoping for the perfect texture. When we finally cut open the ketupat, the excitement …

Opor Ayam is a staple dish during Lebaran (Eid al-Fitr) in Indonesia. This creamy, coconut-milk-based chicken stew is special in Indonesian culture, symbolizing warmth, togetherness, and family traditions. While Opor Ayam is enjoyed year-round, it is particularly essential during Ramadhan and Lebaran celebrations, served alongside sambal goreng kentang ati (spicy potato and liver stir-fry) and ketupat or lontong (compressed rice cakes). In this post, we’ll dive deep into the significance of Opor Ayam, its history, taste, variations, and essential tips to ensure a perfect dish every time. Opor Ayam: The Heart of a Lebaran Feast During Lebaran, Indonesian families gather …

Something unique about the smell of sambel goreng kentang ati takes me back to my childhood, a scent that filled the house with warmth and comfort. Growing up, my family would receive a besek (a traditional wooden box) filled with delicious treats, and sambel goreng kentang ati was often among them. I loved the moment we opened the besek and caught that tantalizing aroma of fried potatoes, chicken liver, and the savory sambal that could make anyone’s mouth water. This dish always holds a special place in my heart and reminds me of the wonderful times spent with family during festive seasons. …

Growing up, one of my most treasured memories was accompanying my mother on our weekly trips to the nearby market. Our favorite stop was a modest stall specializing in nasi uduk, a fragrant coconut rice dish that filled the air with its inviting aroma. Yet, what truly made these market visits unforgettable was the special treat my mother always added: telor balado. Although the nasi uduk was a staple, the telor balado was an indulgence that required an extra payment—an extra bit of love reserved for me. My mother understood my penchant for the bold and exciting flavors of telor …

There’s something incredibly comforting about the aroma of nasi kuning wafting through the house, instantly taking me back to my childhood. Growing up, my mother always made nasi kuning from scratch, a tradition deeply rooted in our family. It wasn’t just any dish but the centerpiece of every birthday celebration. When the sun rose on someone’s special day, you could almost bet the rice cooker was already bubbling away, the golden-hued rice slowly steaming, filling our home with a warm, fragrant scent that felt like a big, golden hug. In our house, nasi kuning wasn’t merely food—it was love served …

Growing up in a household where every meal celebrated heritage and simple ingredients, sayur asem has always held a special place in my heart. This recipe post introduction is a tribute to a dish that nourished my body and enriched my memories. I remember my mother preparing sayur asem in our humble kitchen, where the aroma of tamarind, fresh vegetables, and spices filled the air. I eagerly awaited each serving, often finding myself able to eat three portions of rice with this dish because the vibrant flavors were so irresistible. In this introduction, I will take you through the personal …

Growing up in Indonesia, few things felt as comforting as a bowl of bubur kacang ijo on a rainy afternoon. My mother would often prepare this sweet mung bean porridge, filling the kitchen with the aroma of simmering coconut milk and pandan leaves. It was a humble dessert yet rich in flavor, texture, and nostalgia. Now, as I share this recipe on this site, I’m transported back to those cozy moments, hoping to bring the same warmth to your kitchen with this bubur kacang ijo recipe. History of Bubur Kacang Ijo Bubur kacang ijo is more than just a dessert; …

Growing up in Indonesia, tempeh was a staple in my household. It was versatile, affordable, and packed with nutrition. My mother always ensured we had fresh tempeh from the local market, which became a core ingredient in our meals. But while tempeh could be prepared in many ways—grilled, stir-fried, or added to stews—nothing was as special as Tempe Mendoan. The process of making Tempe Mendoan was almost ritualistic. My mother would carefully slice the tempeh into thin rectangular pieces, mix the batter with just the right blend of spices, and heat the oil to the perfect temperature. She always knew when to …