Jakarta’s Favorite Breakfast Rice (Nasi Uduk)
Indonesian Kitchen Diary
by Evi
4y ago
I am talking about what locals called “Nasi Uduk”. Nasi means rice in Indonesian. I honestly don’t know what uduk means. It’s the name for the dish, that’s all I know. Anyway… Nasi Uduk originated from Jakarta, capital city of Indonesia. It is usually sold as breakfast. But nowadays you can found Nasi Uduk everywhere and for breakfast or dinner. From the photo, you might think, what is interesting about that plain white rice? Well, nasi uduk is cooked along with coconut milk, garlic, galangal, bay leaf, and lemongrass. So, it might look ordinary, but the taste… THE TASTE! This Jakarta’s favor ..read more
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Tuna with Green Chili
Indonesian Kitchen Diary
by Evi
4y ago
Today I made sambal ijo tuna or Tuna with Green Chili. I am trying to cook more fish for my family. Plus, I bought lots of frozen fish fillet and now I have to cook them. The plan was to make a lot of this sambal tuna and store it in the fridge for tomorrow. But, turned out, when the sambal is mild like this one, we can eat a lot of it. If it’s super spicy, it’ll be a different story. Maybe one tablespoon is enough to make you sweat and you’ll wanna stop eating cause your mouth is on fire. But this recipe won’t make your mouth on fire. It’s pretty mellow. My go-to recipe for fish is to fry th ..read more
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Rice Flour Pudding with Coconut Milk Sauce
Indonesian Kitchen Diary
by Evi
4y ago
Indonesian traditional sweet treat made from ingredients that easily available to us, such as rice flour, glutinous rice flour, coconut, and palm sugar. So many of our traditional Indonesian “cakes” are lactose-free and gluten-free. Including this recipe. This pudding is really nice and yields a lot! The pudding itself is not too sweet. The sweetness comes from the coconut milk sauce that has palm sugar in it. To make the “pudding” set, we use agar powder. Agar or agar-agar is made from algae, thus making this recipe vegan too! Are you familiar with pandan leaf? Pandan leaf has a very nice s ..read more
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Fish and Peas Curry
Indonesian Kitchen Diary
by Evi
4y ago
Usually, in Indonesian households, we eat rice with two side dishes (or more). One is a protein side dish, whether it is a chicken dish or fish, or tofu, or tempeh. And the other is a vegetable dish (like this Kangkoong recipe). But some days, two side dishes can feel a bit daunting. You know, the toddler won’t leave you alone, your house is messy again five minutes after you tidy up, you felt like a zombie cause you barely have any sleep. In those days, it is already a huge achievement to even cook one side dish. So, it is nice to have something like this, when you cook both protein and veget ..read more
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Carrot and Chayote Stir Fry
Indonesian Kitchen Diary
by Evi
4y ago
Carrot and chayote, both has nice sweet taste to them that just delicious. These two pair nicely together because, first of all, one is orange and the other is light green. I like when my food have nice contrasting colors. Second of all, they need almost the same amount of time to cook, so they can go into the wok at the same time. We love this recipe in our home. My two-year-old boy like this too! Cause as I said, it is colorful, fun, and have sweet taste to it. I don’t always use shrimp cause peeling them is kinda time consuming, and that’s okay too. It still tastes nice. Chayote(Sechi ..read more
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