Food, Recipe

Bakwan Sayur / Vegetable Tempura

Did you remember the time you opened your refrigerator and you found last week’s carrots, spring onions, cabbage, or other vegetables? So, what to do? Lets make some bakwan!  Bakwan actually is not the same as tempura, but probably we can say that tempura and bakwan are 3 degrees cousins :p

Bakwan + Nut Sauce


  • 2 Medium Carrots
  • A Quarter Cabbage
  • Spring onions
  • 1 Big Chilli
  • 2 Onions
  • Sugar
  • Salt
  • Pepper
  • 300 gram Low/Medium flour (if you use medium flow, add a bit off corn starch)
  • 1 Egg
  • Vegetable oil to deep fry

How To:

  1. Prepare the vegetables by chopping them fore-and-aft
  2. Chop spring onions for sprinkle
  3. Mix flour, salt, sugar, pepper, egg in a bowl. If the batter is still too tick, sprinkle with a bit of water until its thickness is just fine. Taste a bit the batter, you can freely add some pepper/salt/sugar
  4. Puree onions, then mix it into batter.
  5. Put all vegetables into batter, and mix it slowly.
  6. Heat vegetable oil in a wok pan (wok pan needs less vegetable to deep fry).
  7. Fry a spoonful vegetable batter in wok pan until it turns into beautifully brown fitter.

Actually you can put some protein in a bakwan, generally we put shrimp. But, we can put anything, from meatball, chicken chop, shrimp, crab stick, sausage, minced beef etc. The leftover batter can be kept for 2 days in an air tight container and put it in chiller.

In Jakarta, people usually eat bakwan without any sauce, but when I was in Balikpapan, they ate bakwan with peanut sauce.

To make peanut sauce, sauté onions puree (5 shallots, 2 onions, 2 nutmegs, 3 big chilies), blend it with mashed fried peanuts, mix with water on stove. Keep mixing it with water until the thickness is just OK, then add salt and sugar as desirable.

Food, Recipe

Sup Brenebon – Red Bean Soup

Brenebon, originally Bruinebonen a Dutch terminology for red bean. It’s usually cooked with beef, ribs or pork. Here in KL, it’s not common to get this dish because, well, British culture is more rooted here (obviously :p). What i like from this dish is, it’s actually a thick soup because the read bean will add some layer for this soup. Back in JKT, my mom cooks it many times, always bring me into a better mood 🙂

Sup Brenebon First Attempt
Sup Brenebon First Attempt

So here’s the recipe, some twist from the original recipe in


  • beef, 250 gr, chop in dice (3cmx3cm)
  • potato, 1 big potato
  • read bean, 150 gr
  • tomato, 1, chop
  • carrot, 1
  • shallots, 3, chop
  • onions, 3, chop
  • chili paddy, 2 (whole)
  • vegetable oil, 1 tea spoon
  • margarine, 1 spoon
  • celery, tie a knot
  • onion spring, chop
  • salt, pepper, nutmeg

How To Cook:

  1. Wash beef in running water until all blood gone.
  2. Put clean beef in a pan with 1 L++ water, boil it in low temperature stove. Some bubble will effervesce on the surface, throw away those bubble using spoon. Some will keep those bubble, but I won’t. I believe it’s some remaining blood from inside the beef. Continue boiling the beef in low temperature stove. Add the vegetable oil into beef pan. Notes: vegetable oil helps soften the beef.
  3. In another pan, boil the red bean until it turns a bit soft (+/- 10 minutes). Rinse the water, put inside beef pan.
  4. Fry shallots and onions using margarine until they turn golden and smell deliciously 🙂
  5. Put fried shallots and onions, celery, chili paddies and tomato into beef pan. Wait until boil.
  6. Put salt, pepper and nutmeg into beef pan. Taste it, you are free to add/reduce them as you like it 🙂
  7. Put carrot and potato into beef pan, wait +/- 5 minutes.
  8. Serve the soup in a bowl and sprinkle it with onion spring.

Happy Eating! 🙂

Local, Recipe

Mais Frikadel a.k.a Perkedel Jagung

Another recipe! yeay! 🙂

Lots of my friends are my fans for this recipe. In Indonesia, we call it ‘Perkedel Jagung‘.


  • 2 sweet corns
  • 8 white onions
  • 2 shallots
  • 1 cm ginger
  • 1 candleberry tree (or replace it with 2 extra white onion and a bit of nutmeg)
  • Spring onions
  • 2 chili
  • Salt, pepper, sugar, coriander
  • 10 small fresh prawns
  • 1 egg
  • flour & rice flour


  • Make a puree for white onions, shallots, ginger, candleberry tree, salt, pepper, sugar, and coriander. I don’t use any blender to make this puree. I use the real cobek 🙂
  • Mince spring onions, chili, and prawn
Cobek/Ulekan/Munthu - Indonesian traditional hand blender
Cobek/Ulekan/Munthu – Indonesian traditional hand blender


  1. Peel all sweet corns in a bowl in small pieces. Make sure there is no 1 big peel of corn to avoid small explosions during frying.
  2. Mix corn and seasoning
  3. Put egg on the corn and seasoning, mix
  4. Mix all flours to corn. Don’t give too much flour on the dough, just enough to incorporate everything
  5. Prepare pan and oil to fried
  6. Put 1 spoonful of the dough on the frying pan, cook it until it turns to gold.

Put the remaining dough in refrigerator, max 2 days only.

Picture taken from Kaskus 🙂

Best served when it’s warm with chili paddy. Yum! 🙂 🙂

Food, Recipe

Bubur Ayam – Chicken Porridge

It’s uncommon for me to write a recipe, but I love my chicken porridge 🙂 Enjoy!


  • 2 handfuls of rice
  • half chicken
  • 5 garlic
  • 2 shallots (or onions)
  • 1 cm ginger
  • spring onions
  • egg
  • fried onions/shallots for sprinkles
  • 1 carrot
  • sugar
  • salt
  • pepper


  • Wash the rice, then bathe in warm water
  • Wash clean the chicken, chop
  • Mince garlic and shallots
  • Chop spring onion
  • Chop carrot into matches style, wash clean
  • make the egg into omelet

How To Cook:

  • Fry minced garlic,onion, and ginger with a little olive oil, mix it until their color turns to be golden
  • Add 2 glasses of water
  • Insert chicken and rice
  • Add salt, pepper and sugar. Give more (much) sugar and pepper.
  • Add carrot
  • Mix chicken and rice in low fire until you get your desired porridge mixture. Add water if necessary.


  • Put porridge in a bowl
  • Sprinkle with spring onion and fried onion
  • Place a piece of omelet on it


Voila…ready to eat 🙂



Semur Telur Puyuh

Bahan + Bumbu:
20 butir telur puyuh rebus, kupas
2 siung bawang merah
1 siung bawang putih
1/4 bagian bawang bombay
kecap manis secukupnya
garam secukupnya
gula secukupnya
merica secukupnya
jahe secukupnya
sedikit margarine
1/2 batang sereh

1. Haluskan bumbu-bumbu sampai BENAR-BENAR halus
2. Tumis bumbu halus tadi dengan margarine
3. masukkan sedikit air matang
4. masukkan telur puyuh rebus
5. masukkan kecap manis
6. aduk rata hingga bumbu meresap ke dalam telur puyuh dan hanya tersisa sedikit air.

Nah, apakah ada yang salah dengan resep di atas?? Jelas! Secukupnya itu seberapa??
“ya kira-kira dong, ran!” begitu kata Emak!
Dan hasilnya, kurang gula, kurang alus! Karena pas dimakan, ada bagian rasa bawang, ada bagian rasa jahe ^^

Tapi ranni tidak akan menyerah! Week end ini nyoba apa lagi ya??