The basic of this recipe is Indonesian traditional steam cake. I made a little twist by adding oatmeal and use caramel instead of caster sugar 🙂

3 medium eggs
50 gr caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
350 gr sugar, make caramel with 400 ml of water (be careful not to burn it)
400 gr all purpose flour
100 gr oatmeal
200 ml vegetable oil

Sieve together flour, baking powder and baking soda.
Beat sugar and eggs until very thick and pale, stop only when your mixer already makes trail on the dough.
Add all other ingredients to the dough a little by a little while mixing it.

Pour the dough in little ramekins which already lightly oiled until almost full.
Steam on high heat for about 25-30 minutes (or more, depends on the size of your mould) until done. Make sure you cover the lid of your steamer with cloth to prevent the water from dripping down to your cake.


Chicken and Banana Patties

August 16, 2008

Don’t be fooled with my burnt patties 🙂
They are good.. really!
I was curious to try this recipe because it asks for banana 😀
I’ve never had banana in savoury meal or as main dish… I know in some countries they eat bananas with rice.. but how it tastes, i dunno 😀 that’s why I told myself to try this one 😀
I think you should try it too! 😀

450 gr potatoes, diced
225 gr ground chicken
1 large banana
2 tbsp all-purpose flour
1 tsp lemon juice
1 onion, chopped finely
2 tbsp chopped fresh sage (I used 1 tbsp dried one)
2 tbsp butter
2 tbsp vegetable oil
2/3 cup light cream
2/3 cup chicken boullion
salt, nutmeg and pepper
1 tsp minced garlic

Cooked the diced potatoes in a pan of boiling water for about 10 minutes until tender, drain well and mash until smooth.
Stir in the ground chicken.
Mash the banana and add it to the potato mixture along with all other ingredients.
Adjust the taste to your liking.
Divide the mixture into 8 equal portions.
with lightly floured hands, shaped them into a round patties.

Heat butter and oil in a skillet, cook the patties for about 12-15 minutes or until cooked through, turning once.

Stir the cream and boullion into the skillet with the remaining chopped sage, cook over low heat for 2-3 minutes.
Serve the patties with the cream sauce immediately.

This is one of my fave. My mom used to make it for me but since now she is so far away, I have to make it myself 🙂
This kind of pastry is also used to make theo chew mooncake or to make pia, the sweet chinese pastry, the popular pia is filled with mung beans paste.

As far as I know, this ku chai ah comes from South China region.. but has been adapted to different ways of fillings in many asia countries… so feel free to use any kind of filling you like. You can make curry puff for example from the same recipe.. but i prefer the original version 🙂

(A) Water-based dough, mix together:
500 gr plain flour
150 ml cooking oil
1 tbsp sugar
250 water (adjust the water amount.. you may need more or less, depends on your flour quality)
1/2 tsp salt or chicken powder

(B) Oil-based dough, mix together:
250 gr plain flour
150 ml cooking oil

For Filling:
400 gr dried sea weed (ce chai) (soaked until tender then drained)
1 tsp minced garlic
100 gr minced meat (i like chicken) (the filling taste even better if you use chinese red roast pork)
1 tbsp minced chive (or more if you prefer)
salt, sugar and pepper as needed
some MSG if you like

To make the pastry:

Take a portion of water-based dough, shape into a round. Flatten it with the palm of your hand or with a rolling pin. Take a portion of the oil-based dough then wrap it inside the water-based dough.

Using a rolling pin, roll the dough into a flat square. Turn it over, lift one end up and roll ala swiss roll into a log. Give the long a 90 degree turn. Roll it flat with the rolling pin. Lift up one end and roll into a swill roll one more time.

Cut the log into two equal pieces. With the cut face down and spiral showing, flatten the dough with a rolling pin into a round piece of pastry.
Placing the pastry on the palm of your hard, cut face down. Place filling in the centre of the pastry, fold and seal edges.

Flute the edge with finger tips. Deep fry till golden brown.

You can also bake it in oven. 200°C for about 40 minutes, depends on the size of your pastry

To make the filling:
Heat up some oil, stir in garlic, cook until fragrant.
Add the minced meat/chicken.
Add the seaweed, stir well.
Now you add in the spices, adjust it to your taste.
Cook till the mixture is quite dry. Remove and leave aside to cool.

Cheese Croquettes

June 8, 2008

This is something you can prepare for your party 🙂


1 kg potato, cooked, mashed
200 gram shredded cheese
1-2 tbsp salt
1/2 tsp pepper
1 tsp garlic powder
2 tbsp sugar

B :
100 gram cheese spread
300 gram bread crumbs
3 butir eggs, beaten

Mix all A ingredients. Take 1 tsp B ingredient (cheese spread) then wash it with egg, roll it in bread crumbs until completely covered. Double this stage. Let it sit for 15 minutes then deep fry until golden brown.


Onion & Garlic Sticks

March 21, 2008


This is one of my favorite, the more you put onion and/or garlic in it the yummier the result (at least for me) 🙂

There are my versions of this kind of sticks and they are extremely popular among Indonesians :D.. you can also make another version by using cheese instead of onions/garlic.. also yummy 🙂

The original recipe comes from

Perfect companion for afternoon tea or TV-night (warning, this is addicting) 😀

To make this sticks, you’d need:

1000 gr all purpose flour

200 ml water (originally, it calls for coconut milk)

1 tbsp cooking oil

1 tbsp coriander powder

1 egg (medium size)

3 tbsps finely chopped celery OR 1 tbsp dried ones

1,5-2 tbsp salt or bullion powder

1/2 tsp ground pepper

2  XXL sweet onions

5 cloves garlics

How to make it:

Finely grind the onions and garlic until paste like.

Mix in all spices and liquid ingredients until well incorporated.

Add in flour a little by a little, knead it until becomes a smooth dough.

Adjust the flour amount, maybe you’ll need more or less than the recipe because different flour has different moisture, the key is that the dough is not sticky anymore.

If you have pasta maschine, you can use it to make thin strips about 5 cm long (you may need some flour to prevent them getting sticky to each other) then fry them until golden brown (use medium heat).

If you don’t have the maschine, you can manually roll the dough using rolling pin then cut it as you like.

Spring Onions Flat Bread

November 16, 2007

The original recipe is actually canai bread, which is usually served with curry sauce. This is the kind of fancy one, with some spring onions and sesame to have different taste. I like mine dipped in Maggi sauce 🙂

3 cups flour
1 – 1 1/2 cups water (it depends on the flour you use)
2 tablespoon lard/butter/ghee
1 1/2 tsp salt (or to taste)
2 tablespoons evaporated milk
1 tablespoon cooking oil
1 tsp garlic powder (or more if you like it)
Extra oil/lard/ghee

For Filling:
2-4 stalks of spring onions, roughly chopped
sesame seeds

Mix well water, salt and evaporated milk. Add the liquid into the flour a little by little if you’re kneading manually OR pour the whole amount into the flour if using machine, start with 1 cup first. Stop adding water when you have a slightly sticky dough. Because if you did, the dough gets too sticky and it’s a real pain to handle.
Add in butter, knead well. Add in the cooking oil, knead until it forms a smooth dough.
Coat with oil and cover with plastic or damp cloth.
Let it to rest for an hour.
Divide the dough into small balls. You can get about 5-10 balls out of the dough.

Grease your working table and your hands with cooking oil or ghee.
Take a ball of dough and press down to flatten, then press out slowly into a very thin layer.
Try not to use your rolling pin, the pancake taste better if you stretch it using hands.
If you know how to throw and spin to stretch the dough like the roti prata man, that is even better 🙂

Rub the layer with about 1 tsp cooking oil (or lard/ghee) sprinkle a pinch of sugar over it, then sprinkle enough chopped green onions and sesame seeds to cover the surface.

Fold it, leghtwise, 2 times for each upper and bottom side of dough, until they meet in the middle part of the dough. Now fold them into two and you’ll get a long strip of dough.
Roll it, swiss roll style, then flatten that little roll into a thin round shape.

Let it rest for 30-60 minutes before pan frying it. Don’t forget to cover it with enough oil.

You can freeze them at this stage.

Heat a little oil in a pan, put in the bread, fry until golden brown, turn it over and do the other side.
(If you are frying the frozen one, no need to defrost it. You can use it straight from the freezer but sprinkle a little water while frying it.)


November 8, 2007









This is Korean version of Japanese gyoza or Chinese guotie (potsticker).
Instead of pan fried, you can also make the fried version if you want. Mine looks like this   because i use square wrapper and feel like to make some draperies :-). The original one,  afaik, usually have crescent shape.

60 sheets wonton wrappers
500 gr lean ground beef or chopped sirloin (or whatever meat you decide to use.)
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten

Dipping sauce:
125 ml soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder

Mix vegetables into meat. Soften the tofu, either squeeze it through your fingers or use a colander: line a colander with a paper towel, put the tofu in the colander, put another paper towel on top, put a small plate (smaller than the mouth of the colander but big enough to cover the tofu) over the tofu, and put a brick on top for one hour.
Mix the tofu into your meat mixture. Add green onions and garlic, then sesame oil, sugar, pepper, and sesame seeds. Stir well, then add soy sauce and egg and stir again.

Put the defrosted wrappers in a bowl with a wet paper towel over the bowl to keep the wrappers from drying out. Have another bowl with the lightly beaten egg in it. Take a wrapper, put a little filling in (approx. 1-2 tsp.), dab the edges with the beaten egg, and close into a half circle or small square (depending on the shape of the wrapper you’re using). Make sure when you seal them, there isn’t extra air inside, because it makes the mandu burst or break the seal while they are cooking. Keep a wet paper towel over the already made mandu also. When the wrappers dry out, they crack and don’t stay together as well.

Season a skillet over medium to med. high heat. Fry the mandu on both sides until brown. Then, with a lid (or in my case, a piece of foil) in one hand, and about 1/4 cup of water in the other, quickly pour the water into the pan and cover. Be careful not to burn your hand with the steam. Let it cook for a minute like that, then take the lid off, and let the water cook off, and then you have tender, crispy mandu!

Mix together ingredients for sauce. Serve hot with dipping sauce.

Note: You can freeze the already made dumplings in a container between sheets of wax paper.