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

Stir Fried Squid in Padang Sauce | Cumi Saus Padang



  • 500 g Medium sized squid
  • 1 tbsp Lime juice
  • 3 Oil for stir frying
  • 1 Turmeric leaf
  • 1 False mangosteen
  • 2 stalks Lemongrass

Blended Spices:
  • 1 tbsp Minced red chilli
  • 2 cloves Garlic
  • 10 Shallots
  • 1 1/2 cm Ginger

READ MORE - Stir Fried Squid in Padang Sauce | Cumi Saus Padang

Beef Floss | Abon / Serundeng Sapi

  • 2 tsp Brown Sugar
  • 500 g Rumpsteak, lean
  • 3 tsp Coriander
  • 1 1/2 tsp Cumin
  • 1/4 tsp Laos (Galangal)
  • 2 tsp Lemon juice
  • 4 Medium onions, chopped
  • 1 Medium onion, crushed
  • 2 Garlic cloves, crushed
  • 120 ml Santan (thick coconut milk)
  • 2 Curry leaves
  • Oil as required
  • Salt to taste
READ MORE - Beef Floss | Abon / Serundeng Sapi

(Hachée) Savory beef and onion stew

Traditional recipe from The Netherlands

  • 2 large thinly sliced onions
  • 1/4 cup of flour
  • 1/4 cup of butter or margarine
  • 2 cups of stock or stock meat cubes
  • 3 bay leaves
  • 5 cloves
  • 1 tbsp of vinegar
  • 250g of sliced cold meat, preferably beef
  • 2 tbsp of cornflour
  • pepper
  • Worcestershire sauce

READ MORE - (Hachée) Savory beef and onion stew