Cooking Tackle

Opor ayam is fragrant chicken stewed in coconut milk, rich yet tasty, is a traditional dish that has been popular in the island of Java especially in Central Java where the dish actually comes from. Some people also call it as Indonesian chicken stew, however I thought of giving a special nick-name too as White Chicken Curry and I do actually think it is really sounds cool… Well, this is an Exotic Indonesian dish, Opor ayam also a very special delicacy menu that would served on the day of Ied (Lebaran) as most of Muslim in Indonesia   particularly lived in Java has certainly presenting Opor Ayam along with Rice cake (ketupat/lontong) somehow, the truest fact is Opor Ayam definitely celebrated by all people across the archipelago Growing up with this dish, I recall when my mother would make Opor ayam only for a special event or family celebration, we all have enjoyed the feast, happy and satisfied. Although in some areas in Indone...

Kue is classic traditional Indonesian cake, its bite-size sweet/savory snack or dessert food that’s popular in Indonesia and on the other hand traditional Indonesian kue also demonstrated local native delicacies. The fact, the diversity of traditional cake (Jajan Pasar) in Indonesia is very rich, they are more often steamed than bake and are thus very different in texture, flavour and appearances.  Since not many people are interested of making traditional cake (kue) at home and knowing the common classic reason that making traditional cake is quite tedious to do it on your own.   As the lifestyle has totally changed, nowadays everyone demand anything easy when it comes for the snacks, but not me! I still enjoy making my own traditional cakes at home so that I could anytime bring back the beauty of my childhood memory. I honestly hooked by the glance of Kue Talam Labu Kuning recipe (Steamed pumpkin cake with coconut milk) ...

Coconut Rice Filling Wrapped In Banana Leaf, Arem-arem is one of unique dish from Indonesia , It is a filling coconut rice cake wrapped with banana leaves. The filling has several varieties that can be adapted to personal preferences, such chicken, meat and vegetable or combination meat and vegetables.    Arem arem is very popular as a substitute for breakfast or snacks, it usually made by a small portion that satisfied to start the day. According to a source, arem-arem is very popular among people especially in central Java, however as the time goes by it spread widely throughout java, Bali island and perhaps be famous all over Indonesia by now. Do not feel so intimidated by the look and the process, it really easy to make it at home. You can always have your own way to prepare, for an example, you can make the filling ahead, refrigerated and used in the next day.  One of interesting step in the method is roll up the rice wit...

I still keep on with Indonesian traditional cake (kue/jajan pasar) that I grew up with, the sticky and chewy of steam glutinous rice flour with sweet coconut filling and drench with coconut milk. A tinge of savory and sweet of coconut filling adds special favor to the cake. The fact, this cake turns out to have many names, such kue mendut, kue bugis, lepat bugis, lapek bugis and rukuk-rukuk. The main ingredients used are remain the same, glutinous rice flour mix with coconut milk as the dough base, the recipe calls for pandan extract to give a natural color, it gives a characteristic traditional delicate scent at the same time . Not to forget, the dough has stuffed with grated coconut cooked with coconut sugar (gula jawa) I have to admit, this is one of the missing cake of my younger age, if you ever know, how much I love the cake and impatiently waiting until my mother had done all the process. My mother call it as Putri Mandi (a princess shower cake) because ...

Sweet Coconut Glutinous Rice Ball ( Len Olen ) is traditional cakes/snack originally from Madura Island , Its an Indonesian island off the north eastern coast of Java which separated from Java by the narrow Strait of Madura . The cake (kue) made from glutinous rice, steamed, toppled with fresh grated coconut and then drench with coconut sugar syrup as a traditional sweetener for thousands years especially most used in Southeast Asia. The flavor and it presentations really give an impression, the use of glutinous rice, freshly grated coconut and the coconut sugar are represented the quintessence of Indonesia archipelago. I grew up with these scrumptious cakes (kue) that my mother used to make for us, the variation of the morning humble breakfast and afternoon snacking absolutely unrivaled.  I want to bring back the cake and memories today, recalling those days, our sweet tooth absolutely pampered. Everyone eager to see my mother bamboo tray filled with...