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Satay Ayam (Skewered Chicken with Peanut Based Sauce)

Satay is a delicious Indonesian food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang (a spicy peanut sauce) and acar ketimun (a simple cucumber pickle) or with rice cake. Sometimes spelled sate, sateh or saté.


  • 3 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 3 cloves garlic, peeled and minced
  • 1 pinch ground black pepper
  • 1 pinch ground cumin
  • 6 skinless, boneless chicken breast halves – cubed
  • 1 tablespoon vegetable oil
  • 1/4 cup minced onion / shallot
  • 1 cup water
  • 1/2 cup chunky peanut butter
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • skewers


  1. In a bowl, mix soy sauce, peanut oil, garlic, black pepper, and cumin.
  2. Place chicken into the mixture, and stir to coat.
  3. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  4. Preheat the grill for high heat.
  5. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
  6. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Peanut Sauce:

  1. Sauce Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned.
  2. Mix in water, peanut butter, soy sauce, and sugar.
  3. Cook and stir until well blended.
  4. Remove from heat, mix in lemon juice, and set aside.
  5. Serve together with the skewered chicken

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Es Kacang Merah (Red Bean Ice)

Main Ingredient:

  • 150 gram Read Beans
  • 1 cm cinnamon
  • 1200 ml water

Ingredient for syrup:

  • 100 gram brown sugar
  • 125 gram sugar
  • 800 ml water

Additional Ingredient:

  • 1/2 can of sweet milk
  • crushed ice
  • 250 ml coconut milk (mix it with boiled water first)


  1. Boil the red bean with cinnamon until its soft then drain it.
  2. Boil all the syrup ingredients until it mixed well then add the red beans.
  3. Serve it with sweet milk, coconut milk and crushed ice.
  4. or you can add coconut jelly,avocado, pineapple or pudding.

(for 5 portion)

Rendang (Beef with spicy coconut milk paste)

Tips how to make delicious Rendang 
Rendang is much better served if the meat is tender. To tenderize the meat is simply boil the meat first about 30 minutes then tenderize it using tool meat tenderizer.

Ingredients :

– 500 grams of beef tenderloin, cut into pieces
– 500 ml thick coconut milk
– 1000 ml light coconut milk
– 2 sticks lemongrass, crushed
– 5 ​​pieces Kaffir lime leaves
– 1 sheet of turmeric leaves, torn it
– star anise 2 pieces
– 5 table spoons cooking oil

Spice Paste:

– 250 grams Red chilli
– 4 cloves garlic
– 10 grains of onion
– 1 cm Ginger
– 2 cm turmeric
– 4 cm Galangal
– Salt to taste
– Sugar/palm sugar to taste

Directions :

  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the blended spice paste and star anise then stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the light coconut milk simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, turmeric leaves, sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, add thick coconut milk, stir it well then cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up (until the color is brown and greasy).
  7. Add salt to taste. If not sweet enough, add more sugar to taste.
  8. Ready to serve. Served it with steamed rice.

Lumpia Ayam (Chicken Spring Roll)

Approximately cooking time : 15 – 30 minutes


For Filling

– 2 big carrots, thinned sliced
– 2 onion, chopped
– 2 cloves of garlics, chopped
– 1 tea spoon of pepper
– 500gr chicken fillet or 1 chicken breast, boil until its tender with two chopped garlic. Take the meat from the stock and don’t throw away the stock. Cut the meat into small pieces.
– ½ tea spoon of sugar
– A pinch of salt or, chicken seasoning mixture if you desire it

For wrapper

– 20 Spring Rolls Sheets (available ready-made at supermarket)


1. Make the filling : Heat 3 table spoon of oil, and stir fry the onion and garlic. Then add the chicken meat, and the carrots. Pour some of the chicken stock, just enough to make the carrots tender. Add the pepper, salt and sugar. Cook until about 10 minutes or until the carrot is tender and little bit dry and moist.

2. Make the spring rolls : Place the spring roll wrapper with one corner at the bottom so that it resembles a diamond form. Brush the four edges of the wrapper with the beaten white egg or water. Next, add the filling or the meat put it in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

3. Fry the spring rolls : Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the tray to let them drain. Serve your crispy Lumpia (spring rolls) as an appetizer. They go wonderfully with a sweet, spicy and sour sauce or simply eat with green little chili.

Have a try.. Happy cooking ^_^


November 2011
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