Tofu with Vegetables

  1. 1 tbsp cornstarch
  2. 3/4 cup vegetable broth
  3. 3 tbsp white wine vinegar
  4. 3 tbsp sugar
  5. 1 tbsp ketchup
  6. 2 tbsp soy sauce
  7. 1/2 tsp ground ginger
  8. 1/4 tsp cayenne pepper
  9. 2 tbsp vegetable oil
  10. 2 cloves garlic, minced
  11. 1 onion, diced
  12. 2 carrots, sliced
  13. 1 green bell pepper, diced
  14. 1/2 cup sliced mushrooms
  15. 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes

In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!
READ MORE - Tofu with Vegetables

Cocoa brownies

Good cocoa powder, browned butter and muscovado sugar give these rather grown-up brownies an intensely chocolate-y depth of flavour. Add walnuts or chocolate chunks to the batter at the end if you like, or leave them in their pure state – both taste delicious. Makes 16.
  1. 170g butter
  2. 200g caster sugar
  3. 100g light muscovado sugar
  4. 3 eggs
  5. 1 tsp vanilla extract
  6. 100g cocoa powder
  7. 50g plain flour
  8. ¼ tsp salt
  9. 100g walnut halves or chopped chocolate (optional)

Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.

Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.

In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.

Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.

Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.
READ MORE - Cocoa brownies

Mushroom Burger with Avocados

  • 4 medium portabella mushrooms, stems removed
  • 1 medium onion, cut into 1/2 inch slices
  • 3 tbsp olive oil
  • 3/4 tsp salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 avocado, sliced
  • 2 tbsp low-fat yogurt
  • 1/2 tsp minced garlic
  • 4 hamburger buns, lightly toasted
  • 4 roasted red peppers, from a jar
  1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
  3. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
  4. Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
  5. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
  6. Top with remaining sliced avocado. Cover with tops of buns.
  7. Makes 4 vegetarian portabella mushroom burgers.

Nutritional information:
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate
READ MORE - Mushroom Burger with Avocados



  1. 1 pkg. (8 oz.) elbow macaroni
  2. 1/2 tsp. salt
  3. 2-1/2 tbsp. butter, melted
  4. 1-3/4 c. milk
  5. 1/3 c. bread crumbs
  6. 8 oz. Velveeta, cubed
  7. 2 tbsp. flour
  8. 1/8 tsp. pepper


Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Beef Stroganoff | american recipe

  1. 1 lb Beef round tip steaks
  2. 1/8NULL to 1/4NULL thick 4 cups (5 oz) uncooked wide egg noodles 4 tsp 
  3. vegetable oil
  4. divided 1 clove garlic
  5. crushed 1/2 lb sliced mushrooms 1 pkg. 
  6. (3/4 oz) brown gravy mix 
  7. 1/4 cup dairy sour cream

  1. Cook noodles according to package directions; keep warm. 
  2. Meanwhile stack Beef steaks; cut lengthwise in half and then crosswise into 1NULL-wide strips. 
  3. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add Beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of Beef is no longer pink. (Do not overcook.) Remove from skillet; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
  4. In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally; remove from heat. Stir in gravy mix and 1 cup cold water; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return Beef; heat through. Serve over noodles with sour cream.
READ MORE - Beef Stroganoff | american recipe

lemon risotto | Asparagus and mint


for the risotto:
• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g risotto rice
• 250ml vermouth or dry white wine
• 2 bunches of asparagus, woody ends removed and discarded
• 700ml hot vegetable or chicken stock
• 100g butter
• 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating
• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil 


This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.

Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.

Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.

Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.

Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the tabl 
READ MORE - lemon risotto | Asparagus and mint

pancakes American stylie


• 3 large eggs
• 115g/4oz plain flour
• 1 heaped teaspoon baking powder
• 140ml/5fl oz milk
• a pinch of salt


These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...

fresh corn from the cob
crispy bacon or pancetta
stewed apple
grated chocolate
anything else you can imagine...

PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
READ MORE - pancakes American stylie

Mixture for Meatballs | Meatloaf or Burgers

Mixture for Meatballs | Meatloaf or Burgers


  • 2 pounds ground beef
  • 4 slices white bread - soaked with water, squeezed out and broken into tiny pieces
  • 3 eggs
  • 1/2 cup grated Romano cheese
  • 1 teaspoon dried parsley
  • 1/4 cup minced onion (optional)
  • salt and pepper to taste
  • 3 tablespoons ketchup
  • 4 tablespoons steak sauce


  1. In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste.
  2. For meatballs: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through, about 15 to 20 minutes.
  3. For meatloaf: Preheat oven to 350 degrees F (175 degrees C). Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 75 to 90 minutes.
  4. For burgers: Add 3 to 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness.
READ MORE - Mixture for Meatballs | Meatloaf or Burgers

Romantic Maidu | For a romantic dinner party

Exotic Yams and Pineapple
  • 6 large orange flesh yams
  • 1 stick butter
  • 1/2 cup of sugar
  • 1/2 cup- light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup pineapple juice
  • 1/2 cup of water
  • 2 cups pineapple chunks
Peel and cut yams into 1/2 inch chunks. Place yams in large pot of boiling water, boil 10-12 minutes. Drain yams in colander. In medium sized sauce pan, over medium heat, melt butter. Mix in both sugars, vanilla, cinnamon, nutmeg, pineapple juice and water. Bring to light simmer and cook over low heat about 5 minutes, stirring constantly.
Heat oven to 350. Place yams and pineapple chunks into 2 1/2 quart baking dish. Pour sauce over mixture, gently coating yams. Bake 30-40 minutes, basting occasionally, until liquid is bubbling and yams are tender and glazed.

Desirable Bacon and Green Bean Casserole
  • 2 10 3/4 cans Campbell's Cream of Mushroom Soup
  • 1 1/4 cup of milk
  • 1/8 teaspoon black pepper
  • 1 14 1/4 oz. can or 8 cups cut cooked green beans
  • 2 2/3 cups French's French Fried Onions
  • 4 slices crispy cooked bacon, crumbled
  • 1/2 cup sliced almonds
Stir soup, milk, black pepper, bacon, green beans and 1 1/3 cup onions in 3-quart casserole dish.
Bake at 350 for 30 minutes. Stir mixture. Mix sliced almonds with remaining onions and garnish top of mixture as desired. Bake for 5 more minutes.

Sensuous Chocolate Pecan Pie
  • 4 tablespoons butter
  • 1 1/2 cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup light brown sugar
  • 2 tablespoons pure vanilla extract
  • 1 unbaked 9-inch pie crust
  • Optional garnishes: French Vanilla ice cream, whipped cream
In 1 quart saucepan, over very low heat, combine butter and chocolate. Warm gently. Using a wooden spoon, stir frequently and watch closely to remove from heat as soon as chocolate melts. (Chocolate will become grainy if overheated.) Let cool slightly.
Using sharp chef's knife coarsely chop 1/2 cup of the pecans (leave remaining pecan halves intact). In a large bowl beat eggs lightly, with whisk. Stir in corn syrup, brown sugar, vanilla extract and chocolate mixture until blended. Add all pecans; mix well to distribute pecans evenly.
Heat oven to 350. Pour filling into unbaked pie crust. Bake 60 minutes or until set. Cover edge of piecrust with strip of foil and remove during last 15 minutes , to brown crust. Remove from oven; cool on wire rack.
Suggestions for serving: Slightly warm, topped with French vanilla ice cream and/or whipped cream.
READ MORE - Romantic Maidu | For a romantic dinner party

Mexican Wedding Cakes | Cook time is- 20 minutes

This recipe makes about 5 dozen miniature Mexican Wedding Cakes
Prep time is- 15 minutes, Cook time is- 20 minutes

  • 1 cup (2 sticks) of AA grade butter, softened
  • 1/2 cup confectioners' sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp "Pure" vanilla
  • 3/4 cup ground walnuts
  • confectioners' sugar
  1. Heat oven to 350 degrees. In a large bowl, cream butter and sugar. Add flour and salt and mix thoroughly. Stir in vanilla and nuts until well incorporated.
  2. Using your hands or a small cookie scoop, roll balls about 1 inch in diameter. Place on ungreased cookie sheets and bake 15 to 20 minutes or until just starting to brown.
  3. While cookies are still hot, roll in confectioners' sugar. Store in a tin dusted with more confectioners' sugar.
READ MORE - Mexican Wedding Cakes | Cook time is- 20 minutes

Boiled fruit cake | the whole family always loves it.

  1. 1 cup sugar
  2. 1 x 440g can crushed pineapple
  3. 500g mixed fruit
  4. 1 teaspoon bi-carb soda
  5. 1 teaspoon mixed spice
  6. 150g butter
  7. 1 cup plain flour
  8. 1 cup self raising flour
  9. 2 eggs

  • Pre-heat oven to 180°C.
  • Place sugar, pineapple, fruit, soda, spice and butter in a saucepan.
  • Bring to the boil and stirring occasionally, boil for three minutes.
  • Remove from heat and allow to cool.
  • Sieve flours, mix in cold fruit and add the well beaten eggs.
  • Bake for 1.5 to 2 hours.
READ MORE - Boiled fruit cake | the whole family always loves it.

chicken soup is so easy and healthy.

  1. 2 chicken marylands, skin and fat removed
  2. 1 stick of celery, chopped
  3. 1 onion, diced
  4. 1 large carrot, grated
  5. 2 packets chicken noodle soup
  6. handful of rice

  • Remove fat and skin from chicken and place in a pot with enough water to cover. Bring to the boil and simmer until chicken is cooked through (approximately 15 minutes). Remove chicken from stock and allow to cool.
  • Remove meat from the chicken bones and add to the stock along with all other ingredients. Boil until all the vegetables are tender and rice is cooked. Serve with crusty bread.

READ MORE - chicken soup is so easy and healthy.

chicken pies Easy Recipe

  1. 600g chicken thigh fillets, cut into 2cm pieces
  2. ¼ cup (35g) flour
  3. 1 tablespoon vegetable oil
  4. 300g mushrooms, chopped
  5. 4 green onions (shallots), thinly sliced
  6. ½ cup (60g) frozen peas
  7. ¼ cup (30g) grated tasty cheese
  8. 2 sheets frozen puff pastry, thawed,
  9. cut into four 15cm circles
  10. 1 egg, lightly beaten
  11. salad, to serve (optional)


  • Toss chicken pieces in flour, shaking off excess. Heat oil in a large frying pan on medium. Cook chicken in batches, until golden. Remove from pan. Add mushrooms and cook for 5 minutes, until mushrooms soften and liquid evaporates.
  • Preheat oven to 220°C. Combine chicken, mushrooms, green onion, peas and cheese in a bowl. Season to taste. Divide chicken mixture between four 11cm pie dishes or individual ramekins.
  • Brush edge of pie dishes with water. Cover with pastry and press around edge of each ramekin to seal. Brush tops with egg. Bake pies for 20 minutes, until pastry
  • is golden. Serve with salad, if you like.

Tips : it's a cinch to make one large pie. Place chicken filling in a 20cm pie dish and top with 1 sheet of pastry, trimming the excess. Brush with egg and bake for about 20 minutes, until golden.
READ MORE - chicken pies Easy Recipe

Goan chicken curry Simple

  1. 4 large skinless chicken breasts, cut into chunks 
  2. 3 tbsp vegetable oil
  3. 1 tsp yellow or brown mustard seeds
  4. 1 large onion, sliced 
  5. 3 garlic cloves, finely sliced 
  6. 1x400ml can coconut milk
  7. salt For the marinade 
  8. 1 tsp paprika
  9. ½ tsp ground turmeric
  10. 1½ tbsp ground coriander 
  11. 1 tsp ground cumin
  12. 1 tsp cayenne pepper
  13. 1 tbsp lemon juice
  14. ½ tsp salt
  15. 75ml/2¾fl oz water 

Preparation method 

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.
READ MORE - Goan chicken curry Simple

Chickpea curry (Eid recipes)

  1. 1 tbsp oil 
  2. 1 onion, chopped 
  3. 1 garlic clove, crushed 
  4. ¼ tsp salt
  5. ½ tsp cumin powder 
  6. ¼ tsp coriander powder 
  7. ¼ tsp turmeric powder 
  8. ¼ tsp red chilli powder
  9. 1 fresh tomato, chopped 
  10. 1 x 400g/14oz can chickpeas, drained and rinsed 
  11. 5cm/2in piece root ginger, grated 
  12. pinch of garam masala
  13. Pitta breads or plain basmati rice, to serve
Preparation method
  • Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic. 
  • Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken. 
  • Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute. 
  • Serve with pitta breads or plain basmati rice.
READ MORE - Chickpea curry (Eid recipes)

Perfect Potato Salad

Serves 6
Calories 370 per serving

You will need...
  1. 800g Baby News Potatoes 
  2. 2 tbsps Olive Oil 
  3. 1 tbsp White Wine Vinegar 
  4. 6 Eggs (Hard Boiled) 
  5. 1 tsp Coarse Grain Mustard 
  6. 4 tbspns Natural Yogurt 
  7. 4 tbspns Low Mayonnaise 
  8. 100g Lean Ham (chopped) 
  9. 110g Salami (chopped) 
  10. Handful Chopped Spring Onions 
  11. Few Chopped Gherkins (Optional)) 
  • Boil potatoes until tender. Drain and chop into quarters when cooled. 
  • Whisk together oil, vinegar and mustard the put into a bowl with the potatoes. 
  • Mix yogurt and mayonnaise together and stir gently into potatoes. Add the ham and salami, then spring onions and gherkins stirring slowly. 
  • Add chopped eggs to the top of the mixture and serve. 
READ MORE - Perfect Potato Salad

Cinnamon Plums

  1. 12 plums
  2. 4oz (100g) golden caster sugar
  3. 1 vanilla pod (seeds removed)
  4. 1 tabs cinnamon

  • Heat the oven to 180-200 degrees. Halve and de-stone plums Mix the sugar, vanilla seeds and cinnamon together. 
  • Toss plums in the mixture then place them close up on a foil-lined baking sheet, and then cover with remaining sugar mixture. 
  • Bake for 20 minutes or until sugar is caramelised. Serve with vanilla ice cream or a spoonful of whipped or double cream. 

READ MORE - Cinnamon Plums

Strawberries Romananoff

  1. 2lb strawberries 
  2. 3-4 tbsps Grand Marnier 
  3. 7fl oz double cream 
  4. Icing sugar to taste 

  • Whiz 9oz (250gm) strawberries with the Grand Marnier and a little icing sugar until you have a smooth puree 
  • Lightly whip the cream with a little more icing sugar until it forms soft peaks 
  • Chop the remaining strawberries into glass bowls, drizzle on the puree and top with a generous spoonful of the cream
READ MORE - Strawberries Romananoff

Baked Spinach with Three Cheeses.

Baked Spinach with Three Cheeses.
1 finely chopped Onion
1/2 cup crumbled Feta Cheese
1/2 cup Grated Edam
1/4 cup Crumbled Roquefort Cheese
2 tablespoons chopped fresh Dill
2 tablespoons fresh Breadcrumbs
1 large Egg Yolks
3 tablespoons Olive Oil
2 10-ounce packages ready to use, coarsely chopped Spinach
Preheat oven to 325" F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl.
Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes.
Source:From Palia Istoria (Rhodes, Greece), a popular restaurant devoted entirely to mezedes, or starters.
READ MORE - Baked Spinach with Three Cheeses.

Cheese Bread (Pão de Queijo) | Brazilian Traditional


  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
  • 1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
  • 1 heaping teaspoon salt

  1. Preheat the oven to 400°F. Grease a mini-muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
  2. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
READ MORE - Cheese Bread (Pão de Queijo) | Brazilian Traditional

Carabikang Recipes

BAHAN :• 100gr Tepung beras
• 200cc Air
• 250cc Santan kara
• 1/4st Vanilla
• 75gr Terigu segitiga
• 2btr Telur
• 1/2st Baking powder
• 130gr Gula pasir
• 1/2st Soda kue
• 1/4st Garam


1. Tepung terigu, tepung beras, gula, vanilie, garam, dan baking powder diaduk menjadi satu.
2. Lalu masukan air sedikit demi sedikit.
3. Beri santan dan telur lalu aduk hingga rata
4. Kemudian disaring dan diberi pandan pasta/talas pasta/pewarna merah/kuning/dll
5. Kemudian di cetak.
READ MORE - Carabikang Recipes


Bahan-bahan :

  • 200gr Tape singkong
  • 500gr Tepung beras
  • 400cc Sprite
  • 2st Double acting
  • 400cc Air dingin
  • 425gr Gula
  • 1st Eno
  • 150gr Terigu
  • 1/2st Vanillie


  1. Tepung beras,tape singkong,terigu,dan air dingin diulenin sampai rata lalu masukan gula sedikit demi sedikit kemudian masukan sprite, aduk sampai rata.
  2. Setelah itu saring dengan dengan saringan kawat lalu beri eno dan double acting, kemudian kukus sampai 15 menit.

Lontong Mie | Lontong Noodle


  • 2 tablespoons cooking oil
  • 3 cloves garlic, crushed
  • 2 red onions, crushed
  • 2 tablespoons dried shrimp, hot water soak, drain and puree
  • 2 cm ginger, crushed
  • 1 1/2 liters of water
  • 2 tsp salt
  • 1/2 teaspoon pepper
  • 2 tablespoons soy sauce
  • 250 grams of wet noodles
  • 100 grams bean sprouts, discarding roots
  • 1 stalk spring onion, sliced
  • 1 tbsp chopped parsley
rice cake, fried onions, crackers

Boil Sauce
  • 2 large red chili pepper fruit
  • 10 pieces of red cayenne pepper
  • 2 garlic cloves boiled until cooked, lift, puree with 1 / 4 tsp salt.

  • Heat oil, saute garlic, onion, and dried shrimp until fragrant. Enter the ginger, water, salt, pepper, bring to a boil. After boiling put soy sauce.
  • After re-enter the boiling noodles and bean sprouts, cook briefly, remove from heat.
  • Prepare a bowl, put the rice cake, pour over noodles, sprinkle with scallions, celery leaves, fried onions, complete with chili stew and crackers.
READ MORE - Lontong Mie | Lontong Noodle

Bebek Goreng | Crispy Fried Duck Recipe

  • 2 tbsp soy sauce
  • 1 tbsp tamarind concentrate
  • 1 tbsp peanut oil
  • 1 tsp root ginger, grated
  • 1 clove garlic, crushed
  • 1 tsp ground coriander
  • 4 duck breasts
  • 1/4 cup peanut oil for cooking -salad greens to serve
  1. Preheat oven to 200C.
  2. Combine soy sauce, tamarind, oil, ginger, garlic and coriander to make a marinade. Pour marinade over duck and leave to marinate in the refrigerator for 2-3 hours.
  3. Heat oil in a frying pan. Add duck and cook for 1-2 minutes or until golden and crisp.
  4. Place duck on a rack over a baking tray and cook for 15-18 minutes.
  5. Slice duck and serve with salad greens

READ MORE - Bebek Goreng | Crispy Fried Duck Recipe

Broccoli Cheese Bake Recipe

  • 1 cutting of Broccoli
  • 250grams of Mature Cheddar
  • 1/2 pint of Milk
  • 3tbs of plain Flour
  • 1oz of stale Bread
  • 3 rashers of Bacon
  • A pinch of Nutmeg
  • 1 clove of Garlic
  • Coarse Sea Salt & Course Black Pepper
  1. Chop Broccoli into florets, 
  2. Boil florets in salted water for 7-10 minutes until tender.
  3. Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the cheese.
  4. Chop bacon finely and add to cheese sauce mixture, along with minced garlic and nutmeg.
  5. Place broccoli in casserole dish, pour over cheese sause, then tear stale bread into thumb size peices and place on top of broccoli and mixture along with the rest of the cheese, pour a little olive oil over the top of this to make the bread crispy.
  6. Then bake in the oven at 200-220 for 25-35 mins untill golden brown on top.
  7. Serve immediately.
Note: For the stale bread use a day old french stick, crusty loaf or ciabatta.
READ MORE - Broccoli Cheese Bake Recipe

British Food Bread and Butter Pudding

  • You will need: (for about 2-3 people)
  • half an unsliced white loaf
  • butter for spreading 
  • brown sugar 
  • 1/2 pint milk, full fat is nicest 
  • dried fruit or other soft fruit 
  • pinch of ginger, cinnamon and nutmeg
  • An oven proof dish/casserole 


  1. Slice the bread into 3/4 inch thick slices and remove the crusts
  2. Butter the slices all over, both sides and line the dish
  3. Sprinkle over the dried fruit or other fruits (I like fig and banana, yum)
  4. Sprinkle some brown sugar over that and add a cover of more buttered bread, covering all the fruit.
  5. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle more sugar over the top and then a little cinnamon, ginger and nutmeg.
  6. Bake in a low oven, approx 140 c, 275 f, gm 1 for a couple of hours until it rises up and the sugar caramelize s on top.
  7. Serve hot with ice cream or cold with custard

Very fattening but lovely, and warming too on a cold winter night
READ MORE - British Food Bread and Butter Pudding

Lean Bacon & Tomato Recipe

  • 1 Tin Of Chopped Tomatoes
  • 4 rashers of lean bacon
  • 2 oxo cubes
  • 2 tablespoons of cooking oil
  • salt & Pepper

Cooking Instructions:
(10 minutes cooking time)
Chop the bacon rashers and ensure that all fat is removed. Fry bacon in oil for 4 minutes then drain off excess oil & fat. Place bacon in a saucepan and add the tin of tomatoes. When tomatoes start to bubble add your oxo cubes.
Just before serving season with salt and pepper. Yummy!

This is really quick and easy to make. A great winter warmer and filling too! This This dish will serve 2 people.
READ MORE - Lean Bacon & Tomato Recipe

Apple Crumble | British Food

  • 200g plain flour
  • 100g butter
  • 100g sugar
  • tbsp dark brown sugar
  • 2 cooking apples
  • a handleful of mixed fruit
Cooking Instructions:

  1. First you need to peel, chop and core the apples.
  2. Rub together the flour and butter until they are at bread crumb consistency, then mix in the granulated sugar.
  3. Put the apples in a dish and sprinkle the mixed fruit and dark brown suger over them.
  4. Then sprinkle on the crumble mix and put in a 180 degrees centigrade oven for 30 mins so that it is golden brown
  5. Serve with custard or ice cream.
  6. Recipe submitted by Zoe Taylor
READ MORE - Apple Crumble | British Food

Traditional cooking skills are dying out

Traditional cooking skills such as poaching an egg and making shortcrust pastry are now almost obsolete, according to a new survey. Over two thirds of today's mothers do not know how to make gravy from scratch, compared with just a third of their own mothers.  And just 15 per cent know how to make custard, compared with nearly half of mothers 35 years ago. The study of 2,500 women aged between 18 and 70 found that traditional cooking skills have deteriorated so much that even the tea-making process has changed dramatically.

Dying art: Half of all Seventies mothers could make shortcrust pastry without a recipe, but just 16 per cent of today¿s generation know the basic ingredients

While most modern mothers will simply squeeze a teabag into a cup of boiling water, her Seventies counterpart would warm the pot and stew the tea, before straining the leaves and adding milk.

Sixty-five per cent of the women polled admitted that their mothers cooked more family meals from scratch than they do.

Just one in four know how to poach the perfect egg without the use of gadgets, compared with 75 per cent of the older generation, who have the skill mastered.

And while half of all women who were parents in the Seventies can make shortcrust pastry without the aid of a recipe, only 16 per cent of today’s generation know the basic ingredients and method required.

The research, conducted by Waitrose, revealed that most of today's parents are confident cooking meat such as chicken, bacon, beef mince and sausages, but their children will rarely be served cuts such as kidney, liver or lamb hearts - staples of a Seventies mother's repertoire.

Neil Nugent, Executive Chef at Waitrose, said: 'It’s sad to think that the traditional kitchen skills, which our parents and grandparents used on a daily basis, are now becoming less frequently practised.

'It’s obviously inevitable that over the years lifestyles have changed along with palettes, but basic skills such as poaching, braising and baking should be passed down from generation to generation.'

Read more:
READ MORE - Traditional cooking skills are dying out

(Rotiboy) Coffee Bun | Mexican

For the Bun
  • 500g Bread Flour
  • 80g Castor Sugar
  • 9g Salt
  • 20g Milk Powder(optional)
  • 10g Dry Yeast
  • 60g Butter
  • 280ml Water + 1 large Egg
  1.  Add all the dry ingredients. Mix it thoroughly.
  2. Gradually add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
  3. Slowly add in butter and continue kneading till you get a shining and elastic dough. (Note: Dough should be able to stretch without breaking)
  4. Cover dough with a cloth. Leave to proof for about 40 minutes or till dough has doubled in size.
  5. When dough is proofing, prepare topping.
  • 200g Butter
  • 150g Powdered Sugar (Sieved)
  • 3 Large Eggs (Lightly beaten)
  • 200g Cake Flour
  • 1TBSP Instant Coffee + 2TBSP Hot Water or 3 TBSP Espresso
  • 1TBSP Coffee Liquor or 1 TBSP Coffee Essence (optional)
  1. Beat butter and sugar till pale in color.
  2. Gradually add in egg.
  3. Fold in flour on low speed.
  4. Add in coffee mixture and liquor. Mix till combined. Set aside.
100g of Real Butter
To Make Bun:
  1. Remove the dough and on a lightly floured surface, punch dough down to release the air.
  2. Divide dough in 25 grams each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up.
  3. Leave the ready bun to proof for about 45 minutes or double in size.
  4. Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
  5. Bake at 215 Celsius for 18 minutes.
Cook’s Note:
Use the Conversion tool to convert the measurement.
READ MORE - (Rotiboy) Coffee Bun | Mexican

chicken noodles recipe | mie ayam (pangsit)

Chicken Noodles Recipe


  • 6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces
  • 10 oz. fresh egg noodles
  • 3 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • 1/2 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Shaoxing wine
  • 3 dashes white pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil

Sesame seeds
Scallion, sliced diagonally

Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.

Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.
READ MORE - chicken noodles recipe | mie ayam (pangsit)

British Traditional Poor Man's Cuisine – Mushy Marrowfat Peas

Recipe for Cheap and Tasty Mushy Marrowfat Peas

  • 8 oz dried marrowfat peas
  • 1 ½ pints boiling water for soaking
  • 1 pint boiling water for cooking
  • Salt to taste
  1. Because the marrowfat peas are dried, they need to be re-hydrated overnight before cooking. To do this, pop the peas in a dish and pour on 1 ½ pints boiling water. Cover with a lid and when the water has cooled down, put the dish in the fridge overnight – they can stay there for up to 24 hours if necessary
  2. When the marrowfats have soaked, drain them into a colander and rinse well under running water
  3. Put them in a saucepan, along with a pint of boiling water
  4. Season with salt and then simmer for 20 minutes or so until all the water has been absorbed and the peas are at the preferred degree of mushiness
  5. Serve on their own as a side dish or add just enough to vegetable or ham soup to add a depth of body and taste

READ MORE - British Traditional Poor Man's Cuisine – Mushy Marrowfat Peas

Ketan - Steamed Glutinous Rice [ indonesian Traditional ]

Ingredients :
  • 300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
  • 1/2 tsp salt + 1 pandan leaf
  • 150 ml coconut milk

Directions :
  1. Steam rice until half-cooked. Remove from steamer. Set aside.
  2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
  3. Add coconut milk to the half-cooked rice. Stir until absorbed.
  4. Put the rice back on the steamer. Steam for 30 minutes.
  5. Cool and serve with Sarikaya.
READ MORE - Ketan - Steamed Glutinous Rice [ indonesian Traditional ]

Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard [indonesian Traditional]

Sarikayo (Coconut Milk Custard)
Ingredients :
  • 1 cup egg (dita-I used 3 eggs)
  • 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
  • 1 cup thick coconut milk
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 2 pandan leaves, knotted
  • 1 tbsp ginger water (dita-I used 2 tbs)

Directions :
  1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
  2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
  3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.
The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.

READ MORE - Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard [indonesian Traditional]

ikan goreng bumbu balado | Indonesian Balado spicy fried fish [Indonesian Food]

  • 6 pcs Mackerel cleaned give a little vinegar, lime juice, and salt.
  • 3 Lime Leaves.
  • 1 Large Tomato cut into 6 parts.
  • Oil for frying.
  • Salt and sugar to taste

Roughly Grind Spices ( Use Traditional Pestle & Mortar ) :
  • 10 pcs Red chilies
  • 8 pcs Onion
How to :
  1. Fried mackerel with hot oil until brown set aside.
  2. Spare the oil used to fry fish about 5 tbsp.
  3. Add grind spices and lime leaves and stir until fragrant.
  4. Add tomato, stir with a small-medium heat.
  5. Continue to cook until the spices and tomatoes are cooked well.
  6. Add the fried fish leave it a while with a low heat.
  7. serve.
READ MORE - ikan goreng bumbu balado | Indonesian Balado spicy fried fish [Indonesian Food]

Gemblong - Deep Fried Sticky Rice Coated with Caramel [Indonesian Traditional]

Ingredients :

  • 250 glutinous (sticky) rice flour
  • 150 gr young coconut, grated (I used desiccated coconut)
  • 25 gr butter/margarine
  • 40 gr caster sugar
  • 100 ml hot coconut milk
  • 1 tbsp water + 2 tsp salt
  • oil for frying

Directions :

Combine the flours, grated coconut, butter, caster sugar, water and salt, mix well. Add in the hot coconut milk gradually, mix well until the mixture resembles a dough. Roll into balls, then deep fry until golden brown. Remove and drain well. When all finished, coat them with the caramel.

Lapisan gula/Caramel

Ingredients :
  • 150g palm sugar/coconut sugar/gula jawa
  • 75g white sugar
  • 50ml water
  • 1 tbsp butter

Directions :

Put all ingredients in a saucepan or a frying pan (big enough to put all the fried cakes) on a medium heat until bubbly and thickens. Lower the heat, add in the fried cakes. Mix well to coat the cakes evenly. Remove and cool.
READ MORE - Gemblong - Deep Fried Sticky Rice Coated with Caramel [Indonesian Traditional]

Cumi bakar saus kecap | Grillied Squid With sweet soy sauce [ Indonesian]

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)


  • 400 grams of squid, remove the head and ink, clean
  • 1 tsp lemon juice
  • ½ teaspoon salt
  • 50 grams of peanuts, peeled, roughly crushed.
  • 3 tablespoon sweet soy sauce (Kecap Manis)
  • 1 tablespoon oyster sauce
  • 2 tbs tomato sauce
  • ½ tsp pepper powder
  • ½ tsp sugar
  • ½ tsp salt
  • 100 ml water
  • 3 tbsp oil for frying
Minced spices:
  1. 4 cloves garlic putiih
  2. 2 cm ginger
How to :
  1. Smear squid with lime juice and salt. Leave for 10 minutes
  2. Stir fry minced spices until fragrant, add peanut insert, stir even.
  3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.
  4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.
  5. Lift.
  6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.
  7. Lift and serve.
READ MORE - Cumi bakar saus kecap | Grillied Squid With sweet soy sauce [ Indonesian]

Roti Gambang | Gambang Bread [ Indonesian Traditional Recipe ]

Ingredients :
  • 250 g Java red sugar, grated (you can substitute with palm granulated sugar, but the texture would be a little bit drier)
  • 175 ml water
  • 375 g all purpose flour
  • 125 dry fine bread crumbs
  • 25 g milk powder (dita-I used coconut powder)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon powder (dita-I added nutmeg and clove powder)
  • 1/4 tsp vanilla powder/vanilla extract
  • 2 egg yolks
  • 50 to 100 g margarine, to your taste. The more the margarine, the softer the bread. Many people like it chewy. (Original recipe: 200 g)
  • 3 Tbsp water, for brushing
  • 3 Tbsp sesame seeds

Directions :
  1. Boil Java red sugar with water until dissolved and hardboiled. Set aside and let cool.
  2. Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.
  3. Blend in margarine, knead until well blended.
  4. For the dough into ball shaped, cover with pastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.
  5. Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise. Brush the surface with water, sprinkle with sesame seeds. (dita-don't flatten the oval shape or they will end up like biscotti just like mine :D).
  6. Bake in a preheated oven at 150˙Celsius for 30 minutes until done.
Yields 12-15 oval bread

READ MORE - Roti Gambang | Gambang Bread [ Indonesian Traditional Recipe ]


  • 500 g Catfish (lele). Please don't get confused with Silver Catfish (Patin)
  • 1/2 Lime juice
  • Salt to taste
  • 1 Bay leaf
  • 2 cm Galangal, crushed
  • 1 stalk Lemongrass, crushed
  • 1 Tomato, cut into slices
  • 6 Bird's eye chili
Salt to taste
  • 1 tbsp Sugar

Cake Singkong | indonesian recipes

Cake Singkong

  • 1 / 2 kg of cassava, grated finely
  • 4 eggs
  • 1 / 2 cup grated coconut
  • 100 gr margarine, melted
  • 3 / 4 cup granulated sugar
  • 1 / 2 teaspoon salt
  • 2 pandan leaves LBR
  • 4 bay leaves suji
  • 1 / 4 cup water
  • Handheld 2-3 almonds or toasted walnuts, roughly crush
READ MORE - Cake Singkong | indonesian recipes

Shrimp Fried Rice | Indonesian

Fried rice. When I was growing up, making fried rice is kind of like a college student making ramen noodles. It's something you usually have on hand because it's cheap, takes no time to make and you can add stuff to it to make a more filling meal. I grew up making fried rice as a way to use up leftovers because we always had rice available. Whatever we had leftover from the night before sometimes found it's destiny as a fried rice dish in a day or two. I rarely saw fried rice dishes as something special... always an after thought if anything. So when I saw this recipe for Indonesian Shrimp Fried Rice in a recent Cook's Illustrated magazine, I completely skipped it. I'm glad I read my magazine over again and the second time around, I skimmed the recipe. Granted, I didn't make it quite as written, but I did enjoy the flavors I got out of the recipe. A lot! Sweet and salty flavors came through while shrimp and vegetables studded this flavorful rice dish....

READ MORE - Shrimp Fried Rice | Indonesian

Stewed Fish in Dark Soy Sauce

If the best way to know a city is through a city cab driver, what could then be the perfect way to appreciate its culture? For a foodie like me, definitely it's food. By far and large, food speaks of a country's diversity and culture. If you want to have a glimpse of its historical influences, sample the food and beyond any doubt it'll introduce the country to you. It does sound lyrical but it's true. This is simply how we are imbibing the Chinese-Singaporean culture. Although Singapore's cuisine is a mix of Malay, Indonesian, Indian and Chinese, the later still largely predominates. Thus, under the circumstances, I'm beginning to adapt to Chinese dishes as well.
READ MORE - Stewed Fish in Dark Soy Sauce

Healthy WAPF babies!

Introducing Andre. His Mamma consumed a healthy pregnancy diet with lots of grass fed beef, bone broth and traditional fats. Andre was born at home after a 1 1/2 hour labor and weighed 10 1/2 pounds. 

At almost 7 months he weighs 25 pounds and loves eating his egg yolk and liver. Here he is eating his homemade broth with chicken.

READ MORE - Healthy WAPF babies!

Traditional Cook and Food Chart DVD

Please click here to view a fantastic food chart created by Maria Atwood at 'The Traditional Cook'. Also note her 90 minute DVD on traditional food preparation entitled 'Cook Your Way To Wellness'. Please use the printable order form and receive FREE SHIPPING. 

READ MORE - Traditional Cook and Food Chart DVD

Bebek Asam Pedas | Indonesian Hot and Sour Duck


800 gr duck, cut into 4 parts.
2 tbsp Javanese Tamarind Juice
1 tsp Turmeric powder
2 tbsp Worcestershire sauce
300 ml water
½ tsp salt
2 tbsp margarine, for stir frying.

Blended Spices:

5 dried red chillies
4 cloves garlic
8 shallots
1 cm ginger

READ MORE - Bebek Asam Pedas | Indonesian Hot and Sour Duck

Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves | Pakis Tumis Udang dan Daun Jeruk



  • 100 gr of small shrimps, removed heads, leave the tails.
  • 175 gr fern vegetable (in Indonesian it's called Daun Pakis)
  • 200 ml coconut milk
  • 3 lime leaves, discard the leaf bones to avoid the bitter taste.
  • 1 stalk lemongrass, crushed

Blended Spices:

6 shallots
3 cloves garlic
3 pcs red chilies
1/2 tsp shrimp paste
3/4 tsp salt
1/4 tsp sugar

READ MORE - Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves | Pakis Tumis Udang dan Daun Jeruk

Indonesian Smashed Fried Chicken | Ayam Goreng Penyet


Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish :)


  • 6 large chicken legs or breas, deboned
  • 2 stalks lemon grass, crushed
  • 2 bay leaves (salam leaves)
  • 1 tbsp coriander seeds (ketumbar)
  • 1/2 tsp ground cumin (jintan manis)
  • 2 tbsp thick coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp cooking oil

READ MORE - Indonesian Smashed Fried Chicken | Ayam Goreng Penyet