sarung hp

Saturday, May 26, 2012


The foods that are mostly found around the western Java, especially which is close to Jakarta, with main ingredients are lontong (rice cake), beancurd and vermicelli / Soun makes this meal worth to try.

  • 1 piece of beancurd 
  • 1/2 tsp salt 
  • 2 cloves of garlics, mashed 
  • 150 ml of water 
  • 4 pieces of lontong (rice cake), cut into pieces 
  • 150 grams of sprouts, boiled 
  • 100 grams of vermicelli / Soun, boiled 
  • 4 tbs sweet soy sauce 
  • 2 tbs fried shallots for sprinkling 
  • 100 grams of starch crackers, fried 
  • oil for frying
Peanut sauce ingredients:
  • 200 grams of peanuts, fried 
  • 8 pieces the red chilies, boiled 
  • 3 cloves garlic 
  • 1 tsp salt 
  • 30 grams of brown sugar, fine comb 
  • 30 ml of tamarind water (2 tsp of tamarind and 3 tbs water) 
  • 50 ml of water
How to Make:
  • Soak the beancurd in salt water and garlic. Fry until cooked. Cut into pieces 
  • Peanut sauce: puree the red chilies, garlic, peanuts, salt and brown sugar. Add water and tamarind water. Stir well. 
  • Serve lontong (rice cake), pieces of beancurd , sprouts, vermicelli / Soun and peanut sauce. Add sweet soy sauce. 
  • Serve with a sprinkling of fried onions and starch crackers.
readmore »»  

Thursday, May 24, 2012


In Indonesia the name is Tahu, Tahu classified as old-fashioned food. Based on the literature of ancient China and Japan. Manufacture of tahu and soy milk was first introduced by LIU AN in the year 164BC. In Japan, commonly known as Tohu. Whereas in European countries and arround there, known as soybean curd, beancurd or tofu. Such as tempe, tahu is also known as the food of the people because it is cheap and accessible to all economic class.
The following will be explain an easy way to make tahu:
  • 1 ltr pure soy milk

How to Make:
  • Boil the soy milk in a saucepan until boiling, after boiled, let stand for 5-7 minutes 
  • Add a additional ingredients to preserving and plumping, stir well(this step can be skip if we make tahu for personal consumption) 
  • strain the boiled soy milk using a thin cloth sieve until the water runs out and only the dregs are left alone. 
  • Put in a mold, then put the ballast that functions to press the dregs until the water content is completely discharged. 
  • remove tahu from the mold, cut to taste, and ready for use
easy right.. ??
readmore »»  

Wednesday, May 23, 2012


I have a unique experience with this one meal, one of my friend who works as a tourist guide, which at that time visiting malang city, offer this food to his clients, when he was first seen, his client looked disgusted with this food, but after feel it, almost every day he is ask to my friend to ordered cingur salad for him lunch menu ... hahahaha .............

Okey, I’ll share to you the RUJAK CINGUR RECIPE

Ingredients :
  • 50 grams of water spinach that has been cleaned 
  • 50 grams of sprouts 
  • 75 grams of winged bean (halved lengthwise) 
  • 75 grams of cucumber  
  • 100 grams of yam 
  • 50 grams of young mango 
  • 75 grams of fried tempe 
  • 75 grams of fried beancurd
  • 250 grams cingur (cow noses cartilage) kikil (thick cowhide), boiled
cingur paste:
  • 6 pieces chillies or to taste 
  • 2 tbs fried peanuts 
  • 200 grams of petis udang (black shrimp paste) 
  • 1 teaspoon trasi (dried shrimp paste) roasted 
  • 1 kluthuk bananas (unripe bananas), grated coarse 
  • 1 tsp tamarind 
  • 50 cc of boiled water
How to cook Rujak Cingur:
  • Boil the water spinach, sprouts and winged bean until cooked, remove from heat. 
  • Cut into slices of cucumber, yam, young mango, fried tempe, fried beancurd and cingur, set aside. 
  • Make a salad paste: puree chillies, trasi (dried shrimp paste), fried peanuts,and petis (black shrimp paste) until well blended. Enter kluthuk banana, tamarind and boiled water, puree again. 
  • How To serve: Mix salad seasoning paste with boiled vegetables, fruits, fried tempeh, beancurd and cingur or kikil. Stir until blended.
Serve with lontong or ketupat (rice cake) and krupuk (crackers)
readmore »»  

Tuesday, May 22, 2012


Hmmmm .. Yups .. still from Palembang, I will share tekwan recipe, for you who go abroad, hopefully can be cure your homesickness.. hahaaaa…

Tekwan ingredients:
  • 200 grams of Spanish mackerel fillet 
  • 1 egg white, lightly beaten 
  • 1 tsp salt 
  • 1/2 sugar 
  • 50 grams of sago flour 
  • 25 ml of cold water
Gravy ingredients:
  • 200 grams of shrimp, peeled, leaving tail and head to made stock 
  • 2000 ml stock from shrimp shells are washed 
  • 5 cloves garlic, finely chopped 
  • 6 pieces of mushroom, soaked, cut into pieces 
  • 30 pieces of tuberose, soak, make a knot 
  • 200 grams of yam, sliced ​​matchsticks 
  • 1 leek, thinly sliced 
  • 2 tbs salt 
  • 1/2 tsp ground pepper 
  • 1 tsp sugar 
  • 100 grams of soun (glass noodles), pour, cut into pieces 
  • 1/2 tbs vinegar 
  • 1 tbs cooking oil 
  • Sprinkling ingredients: 
  • 2 tbs fried garlic 
  • 2 tbs celery, finely sliced
How to Make:
  • Tekwan, stir well tekwan ingredients. Make into balls form. Boil in boiling water until float. Remove and drain. 
  • Gravy, saute the garlic until fragrant. Add shrimp. Stir until the color changes. Pour the shrimp stock. Cook until boiling. 
  • Enter tekwan, mushroom, tuberose, yam, salt, pepper, and sugar. Cook until done. Add green onions, Soun, and vinegar. Stir well. 
  • Serve with Sprinkling fried garlic and celery.
readmore »»  

Monday, May 21, 2012


If there is no plan to go somewhere, just try to make empek-mpek palembang on your own. Is not too difficult, much less the traditional recipe can be adjusted to taste. Too spicy or sweet of the vinegar gravy,  can be made to taste. And do not forget to see the special note on this recipe.

  • 1 cup minced mackerel fish 
  • 1 cup Water 
  • salt to taste 
  • 2 tbs vegetables oil 
  • Starch to taste
Vinegar sauce:
  • 1 kg brown sugar, chopped 
  • chili to taste 
  • 200 g of garlic 
  • 3 tbs white vinegar / tamarind water / lemon water 
  • salt to taste 
  • 2 liters water
How to Make:
  • Mix the minced fish with water and salt until completely dissolved and quite salty. 
  • Add to taste a starch until the batter can be stirred (a lot of flour depending on the desired firmness). If you like chewy can be add more starch. 
  • Empek-mpek palembang batter is allready to formed according to taste. To empek-mpek kapal selam(submarine pempek), take the batter as necessary, make a bowl, fill inside with a crude egg and then paste it sure, to keep no leakage happen. 
  • Boiled over medium heat until floated. Remove and drain. then put in the cold water. 
  • To pempek lenjer, form the batter into cylindrical form,boil until floated, remove and then put in the cold water 
  • To make “anda’an”, take a little batter, add fried garlic, sliced leeks and egg, stirr well. 
  • Form the batter into balls and fry in hot oil over low heat until float and mature.
Vinegar sauce:
  • Cook brown sugar with water as necessary until dissolved. 
  • Puree garlic and chili and add the stewed brownsugar and bring to a boil. 
  • Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. remove and strain. 
  • You can add sliced cucumber to complementary.
Serve empek-mpek palembang with mashed dried shrimp.
  • Choose a fresh mackerel and take the meat and then mashed until the white fibers of the meat is raised. 
  • For this traditional recipe, measuring smooth mackerel meat in a container or bowl. Then add water as much as the size of the fish meat (eg, if the fish is a half bowl, half bowl of water used also). 
  • Amount of starch used, adjusted by desired viscosity level of empek-mpek palembang. More starch, will be more thick and more chewy.
readmore »»  

Saturday, May 19, 2012


Oncom is an Indonesian original product made ​​from fermentation process. Based on the type of main ingridients used, oncom divided into two kind, that is red oncom and black oncom. When the red oncom usually made from tofu pulp, black oncom made ​​from peanut oilcake (bungkil) that have a softer texture.

This time I will share how to make oncom


1 kg Peanuts
100 grams oncom Yeast

How to make oncom:
  • Clean the peanuts, then rough-grind the peanuts until formed peanuts oilcake. 
  • Squeeze peanuts oilcake to remove the oil content in peanuts oilcake. 
  • Formed this peanuts oil cake to a round plate 
  • Soak the peanuts oilcake into cooked water for about 7 hours until it turns into oncom powder 
  • Store oncom powder in a bamboo basket to seep down the water and let stand overnight 
  • Steamed oncom powder until tender, and then formed to rectangular. 
  • Leave the formed oncom powder for about 12 hours 
  • Sprinkle the “formed oncom powder” with oncom yeast and then pad also covered it with sack tightly. 
  • Wait until oncom is mildewed. 
  • After it's truly wildewed, cut into pieces according to taste and place oncom on woven bamboo until slightly dry 
  • Oncom ready to be consumed
okey, goodluck and enjoy making
readmore »»  

Thursday, May 17, 2012

Step by Step: How to Make Your Own Tempe.

May be useful, especially for my brother, Indonesian people who migrate out of the country. It is recommended to entrusted to friends / neighbors  or anyone who is going to Indonesia, to buy ragi tempe (tempe yeast) - because it's special yeast-, can not use the other yeast which is usually used to make a cake / bread.

For you who lived in Germany, for your info that tempe yeast can be obtained by contacting:

    Dian Suprapto
    Email Address = 

For you who lived in USA, any info, can be obtained by contacting:

    GEM Cultures
    30301 Sherwood Road
    Fort Bragg, CA 95437
    Telp : (707) 964-2922

They have all kind of the yeast (except yeast for oncom). if it's too complicated to make your own Tempe, there is a woman from Indonesia who produce Tempe, woman named Christine in San Gabriel (Los Angeles area) - more info may be you can asked to GEM Cultures.
 How to make :
 Prepare 1 kg of soy beans.

 And 2 grams of yeast tempe.

Wash clean the soybeans and soak for 24 hours.

After soaking for 24 hours, such as soybean blooms that look like the picture above it.

 Start-wringing the soybean until the husk off.

After clean, pour the soy beans into the pot and give it water sufficiently. Boiled soy beans for about 30 minutes. During soybeans boiled white foam will appear like the picture above this.

After boiling for 30 minutes, remove the remaining water in the pot. Then, put it back pan contains soybeans above the stove. Stir, do not too scorch. This process is performed to drain the soybeans. Do not be too long - because soybeans is scorched easily.

 Pour the soy beans into soy bean container that makes it easy to cool.

Once cool, sprinkle the tempe yeast as much as 2 grams and stir well.

Prepare plastic for soybean container with size to taste. Enter soybeans into plastic to a thickness of about 2-3 cm.

 Closed the plastic wraper: can use the way as shown above with wax.

Then holes in the plastic that already contain soy beans with a knife - approximately 8 holes to each side of the upper and lower side.

Save the tempe in the cabinet (picture above to use the kitchen cabinets). Padestal that is used to store, is a refrigerator rack that fouled the bottom, so there is any some air circulation. Let stand for approximately 36 hours.

Caution: for who migrated in the country that have cold temperatures, sometimes, tempe 
was wrapped in a towel first, to make more warm before enter into the cabinet.

 After 36 hours, tempe is ready to be processed..

readmore »»  


This is it my favorite Tempe, Tempe  Bacem. Savory sweet taste makes the tongue would not stop shaking. Here is the recipe and how to make
tempe bacem.

Tempe Bacem ingredients:
  • 500 g tempe, cut into pieces 
  • 750 ml coconut water (not coconut milk) 
  • 700 g brown sugar 
  • 3 tbs sweet soy sauce 
  • 1 cm ginger, crushed 
  • 2 bay leaves 
  • vegetable oil
Ingredients for spices, blend:
  • 6 shallots 
  • 3 cloves garlic 
  • 1 tsp coriander 
  • 5 pieces of hazelnut 
  • 1 tsp salt
How to make Tempe bacem:
  • Put a piece of Tempe in a saucepan. Pour the coconut milk, spices and other seasonings. 
  • Cook until the water runs out. Lift. 
  • Fried tempe in hot oil over medium heat until browned. 
  • Remove and drain.
Tempe Bacem ready to serve..... :) 
readmore »»