Tempeh is originally from Indonesia – it is a staple food for the Javanese people. Traditionally tempe is wrapped in banana leaves. The traditional way of making tempe interestingly involves stamping on the soybeans to remove the skins. Read the rest
This recipe is quite refreshing. As an Indonesian, I grew up eating tempeh throughout my life – in every possible way of cooking; crispy fried tempeh, limpy style fried tempeh (tempe mendoan), tempeh cooked in coconut juice & spices (tempe bacem), stir fried tempeh with green chilies…… Read the rest
The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Lamb is a bit too rich for us, so I decided to stuff the mixture with breadcrumbs…….. Read the rest
never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for Read the rest
I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis. But you know what’s the best cabbage dish is? stuffed shumay with drizzles of spicy peanut sauce…. That, would take me back home instantly. Such effects food can do to people.
I was quite intrigued to experiment with Martin Yan’s version of stuffed cabbage though. After a three hour session of cooking class he hosted in Shenzhen last week, we were sent home smiling carrying two bulky cooking books he gave us. One of the recipe in his book is “Peking Cabbage Pillows” – another version of stuffed cabbage using tofu, carrots and ginger. Read the rest
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