Non-traditional Goulash recipe

I have always been intrigued to try new recipe. The other day someone posted a recipe of Goulash and after a few more digging, I found that the dish is originally from Hungary. Then of course the Americans also have their own version of Goulash. After reading about it I decided to add something Italian to my Goulash. This will probably infuriate the Hungarian for playing off with one of their national dishes ; but...my version tasted so good. So, here is my non-traditional Goulash recipe, a mix of Hungarian, American and Italian.

Ingredients:
750 grams ground beef
1 can (800 grams) diced tomatoes
1 can (400 grams)  tomato paste
2 medium yellow onions, chopped
2 medium green peppers, chopped
2 tbsp garlic salt
2 tsp ground black pepper
500 grams macaroni
1 tbsp dried rosemary
1 tbsp dried basil
1 cup of cheddar cheese
1 cup of monterey  jack cheese

Preparations:
In a large pot, brown the ground beef until it's no longer pink colour. Add onions and peppers, mixed until the vegetables are soften.
Season with garlic salt and pepper.
Add tomato paste, diced tomatoes, rosemary and basil. Mix well.
Simmer for 10 minutes in medium heat. Meanwhile in another pot, add water to boil, generously seasoned with salt. Cook the macaroni until al-dente, about 6 minutes.
Drain the cooked macaroni and add it to the beef mixture. Stir well.
Add the cheese and mix it until it's combined. (PS: Save some cheese for garnish)

Serve immediately in a bowl and top it with the leftover cheese.

This is the kind of food that gets better after time. To reheat, add 1 cup of chicken stock to the pot, stir and leave it in medium heat.

Enjoy!

Cabo Verde, where is that?

Not many people know where Cabo Verde is. When I told my friends that we are moving to Cabo Verde, they all asked the same question: Where is that? 

To be completely honest, I just recently learned where it was. Thanks to Mr. Google, everything is just a click away.

Cabo Verde is a country located in the Atlantic ocean, west of the west coast of Africa. It has ten islands and it was a former Portuguese colony. The official language spoken is Portuguese and the daily conversation is carried out in Creole.

For a brief moment, I hesitated. What will I do there? I don't speak Portuguese. I love my job and my friends here in Canada. Moving? Again? Gosh!
I took a glance of the pictures provided by Mr. Google and I gasped with admiration of the blue turquoise beaches.
Why would I say no to a new adventure? An exciting life of the unknown?

Long story short, here we are.
We settled in nicely in the island of Sal, named because of the salt mining back in the old days. Unfortunately it was mentioned as the least attractive island of all islands in Cabo Verde. Trip Advisor said to skip Sal and better go to other islands instead. The beaches are beautiful. More beautiful that the pictures provided by Mr. Google. But that's it. The rest is pretty basic. Really nothing special here but the sun, beautiful beaches, abundant fresh fish and good weather all year round.

The weather is pretty similar to Indonesia, minus the humid. Sun, sun, sun. Sal is the sunniest island of all with 360 days of sunshine in a year. Because it's flat, it barely rains in the island; which means, it's also pretty dry. Brown is the colour of Sal. When we got here in May, it was really windy. Apparently we got the wind from the Sahara desert. It was so windy sometimes it was painful to go to the beach. The wind blew the sand and it hit you like thousand small mosquito bites.

After a month or so, we get to know some shops and restaurants. Fresh fruits and vegetables are difficult here. They have to get it from the other island. Things that available varied and there is no such thing as one stop shopping here in Sal. You have to get to know what each store has. Creating one meal might means a few trips to different stores. Each time we go out, it seems we find new store with new things in it. The other day we found a little Italian shop that sells Parmagiano, and we were so happy like little kids that we had spaghetti with Parmagiano cheese. Amazing how in this place we find happiness in simple things.

Have I mentioned that the streets have no names? Yeah! That's why it's difficult to memorize where the stores are sometimes, along with what they have. Still, I look at this as an adventure.and I have the perfect man to share this experience with. The most important thing in life is to be with the person you love; and I plan to make the best out of it.

Santa Maria Beach

Fishermen's boats

A typical day at the wharf

Book Review: The Storyteller by Jodi Picoult

Okay, I am officially in love with this novel!

If you love to bake and some good written novel, then this one is for you. It is so well written, provoking and moving. It is amazing how the writer described the baking process; I felt like I was in her kitchen watching her. And there is more to it too. It's a story about forgiveness, determination, gratitude, love and respect for your roots and family.

This is the book that will get you thinking about life and what is important in life!

Easy appetizer: Baked Mussels

If you are looking for quick and easy but tasty appetizer, this recipe is for you! This will take  less than 30 minutes to do and guaranteed satisfaction!

Ingredients:
12 mussels
3 cloves garlic, minced
1 tbsp chopped parsley
2 tbsp salted butter, melted
Paprika, to taste

Preparations:

In a baking sheet lined with foil, arrange the mussels on the pan.

Top the mussels with minced garlic, parsley, paprika and melted butter.

Preheat the oven to 375F and bake for 20 minutes.

So easy and very tasty!

Spaghetti Carbonara with Mussels

I am a fan of carbonara sauce, in fact, I can eat pasta carbonara as it is without addition of anything else. Lately I get bored with the common carbonara recipe, it’s either with bacon, ham, shrimp with peas, and repeat. I want to find something different, and luckily I saw a pack of frozen mussels at the grocery store. So this week I decided to play with mussels. Here is the recipe for Spaghetti Carbonara with Mussels.

Ingredients:

1/2 kg mussels

1 yellow onion, diced

4 eggs

3 cloves of garlic, minced

2 cups of shredded Parmesan cheese

2 tbsp. butter

2 1 /2 cups whipping cream

350 g spaghetti

Salt and pepper to taste

1 tbsp. parsley for garnish (optional)

Preparations:

If you use fresh mussels: Rinse the mussels in cold running water. Stir with rough hand around the mussels, then check whether the mussels are alive, by giving them a little tap into the kitchen table. Discard them if they do not close, or if the shells are damaged. Scrub the mussels clean with a sponge or a small knife. Boil the mussels in a pot for 5 minutes. Drain and discard the mussels that do not open.

In another pot,  add water and salt to boil and cook spaghetti until al-dente (about 7-8 minutes). Meanwhile, prepare a saucepan and melt the butter. Add onion and garlic and sauté until fragrant. Drain the spaghetti in a colander and add the spaghetti and mussels to the sauce pan.

Beat the eggs, whipping cream and 1 1/2 cup of cheese all together in a mixing bowl. Add the mixture to the saucepan and blend it well. Season with salt and pepper. Cook until sauce is a bit thicken and serve immediately. Top with  the remaining cheese and parsley if you wish.

Happy eating!

Ayam Sereh (Lemongrass Chicken)

Sereh (lemongrass) is popular in Indonesian cooking. It adds a subtle flavour entirely distinct from lemons. This wonderful recipe takes less than 30 minutes to make and perfect for busy nights. You can also switch things up with beef; or if you are a vegetarian, tofu and tempe will work wonderfully too.

Ingredients

2 tbsp. fish sauce
3 cloves of garlic, minced
1 tbsp. curry powder (may I suggest Madras curry powder? They are the best!)
1/2 tsp.salt
2 tbsp. plus 1 1/2 tsp. granulated sugar
1 pound boneless, skinless chicken thigh, cut into 1 1/2 cm pieces
3 tbsp. water
3 tbsp. vegetable oil
2 fresh lemongrass stalks, minced the tender white parts only
1 large shallot, thinly sliced
3 chilies, seeded and minced (if you like it spicy then leave the seed)
1 green onion, thinly sliced, for serving

Preparations

In a small pan, mix 2 tbsp. sugar with 1 tbsp. water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until it turns into a deep amber caramel. Remove from the heat and stir in the remaining 2 tbsp. water.

In a different bowl combine the fish sauce, garlic, curry powder, salt and 1 1/2 tsp. sugar. Mix it well and then add the chicken and the caramel sauce all together. Make sure the chicken is all coated.

Heat a large pan over high heat. Add the oil. When the oil is hot, add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel mixture and stir-fry until the chicken is cooked and the sauce is slightly thickened. Transfer to a plate and top with the green onions.
Serve best with rice.

Slow Cooker Rendang (Beef Stew)

Rendang (Indonesian Beef Stew) was voted the best food in the world by CNN Travel back in 2011.  Originally from Sumatra, it is one of the most beloved food among Indonesians; but to be completely honest, who has the time to make it? The traditional making of Rendang is so tedious, and it takes long hours.  I for one, do not have the patience; so I started to experiment making Rendang in a slow cooker. This kitchen gadget is my best friend. The meat falls apart beautifully, and I find it better tasting than having the meat in cubes.

So, here it is...a lazy version of making Rendang; just dump all in the slow cooker and let it simmer overnight.

Ingredients:
2 tbsp. chopped shallots
2 cloves garlic, minced
1 tsp salt
1/2 tsp turmeric
1 tsp dried chili
2 tbsp. peanut or corn oil ( to fry)
1 1/2 pounds beef top sirloin, uncut
4 cups coconut milk
1 tsp ginger, minced
4 kafir lime leaves
3 bay leaves
Salt and pepper (to taste)
Fried shallots (to serve)

Preparations:
Crush the shallots, garlic, salt, turmeric and chili into a paste. Fry in the oil for two minutes.

Put the whole meat in the slow cooker, rub the meat with the paste. Add the coconut milk, ginger, kafir lime leaves, bay leaves and simmer in low heat for 12 hours, covered (overnight).

When you wake up in the morning, the meat will fall apart easily. Taste, add salt and pepper as needed. Keep cooking the meat in low heat until about 2-3 hours before serving time then switch to high heat, uncovered. It will dry up the liquid quickly.

Garnish with fried shallots on top. Serve with warm rice.

 

 

 

 

Pisang Goreng (Fried banana)

Most popular Indonesian dessert; although back in Indonesia, it's more of a snack.
It is sold all over the street of Jakarta in a cart and boy oh boy..it's good! Best to accompany you in your tea/coffee time.

Here in Canada, I tried to blend in with the culture and serve it as a dessert with some vanilla ice cream and berries. Trust me, it is addictive!

Ingredients:
3 ripe bananas
1 egg
1 tsp sugar
6 tbsp. flour
A pinch of salt
2 tbsp. coconut milk
2 drops vanilla
1/4 cup unsweetened shredded coconut
1/4 cup peanut or corn oil (to fry)
Vanila ice cream and mixed berries (to serve)
Icing sugar (to dust)

Preparations:
Cut the bananas in half horizontally and then another half vertically, so that 1 banana will give you 4 pieces. Set aside.
In a bowl, mixed the egg, sugar, flour, salt, coconut milk and vanilla.
Put the unsweetened shredded coconut in another bowl, by itself.

Heat the oil in a medium pan over medium heat. Dip the banana slices in the batter and then dip them in the unsweetened shredded coconut and fry them until golden brown on both side. Do not over crowd the pan. Drain on paper towels.

Serve the fried banana by itself with tea/coffee as a snack; or if you are serving it as a dessert, serve it with some good vanilla ice cream, mix berries and dusted icing sugar.

Hope it satisfy your sweet tooth!

Nasi Kuning (Yellow Rice a.k.a Turmeric Rice)

 

Nasi Kuning is loved by many Indonesians. It is often present in celebrations and comes in a form of a cone. The cone shape
 has a symbolic meaning in Javanese culture as mountain is believed to be a sacred place that is closest to heaven. So in a way, it is a form of prayer.

I don't know about you, but I find this is so beautiful. I am a foodie and I find myself closest to God when I eat. I know that heaven exists, as I've been there many times when I eat good food. Yes, I do think food is sacred. To me, food is a form of prayer, gratitude and love. So, whenever you feel like you want to send your prayer through food; and spiced up your kitchen, make this easy Nasi Kuning and wow your guests!

Ingredients:
1 cup rice
1 cup coconut milk
1 cup water
1 stalk lemon grass
2 bay leaves
1/4 tsp turmeric
1/2 tsp salt

Preparations:
Put all the ingredients in a sauce pan, cook, covered, over maximum high heat until it boils. Once it boils, turn down the heat to low, covered, and continue cooking until the liquid is absorbed by the rice; about 12 minutes. Remove the saucepan from the heat, stir the rice, covered and let it cool a little bit.

You can make the cone from a thick poster paper. My husband got it from the Dollar store. Pack the rice to the cone and plate it.

You can serve Nasi Kuning with other recipes that I have posted in this blog. It will go well with Rendang (Indonesian Beef Stew), Tempe, Sliced omelettes, Corn Fritters, and many more. It's very versatile and easy to mix and match. Enjoy!

Tempe Masak Kecap (Tempe Cooked in Sweet Soy Sauce)

Sometimes the simplest food is the best food. When I moved to Canada, it's the simple food that I crave the most; and it's still the case until now. I wrote about tempe in my previous post; and I mentioned how happy I am to have found an Indonesian who makes tempe here in Canada. When I miss home, tempe seems to be able to ease my heartache.

I am sharing to you now the simplest recipe of tempe; with less than 10 ingredients and less than 10 minutes to make this is the perfect meal if you don't have the time. Talking about a quick dinner!

Ingredients:
2 blocks of tempe, cut in cubes
7 tbsp. Indonesian sweet soy sauce
5 cloves of garlic, sliced thinly
2 cloves of garlic, minced
200 ml water
2 bay leaves
2 tbsp. vegetable oil
salt and pepper to taste


Preparations:
In a large sauté pan, heat the pan over medium heat. When the pan is hot, put in all the garlics, stir fry until fragrant. Put in the tempe, mix well with the garlic. Watch until the tempe change colour to a bit golden brown but not too much. Add Indonesian sweet soy sauce, mix well with the tempe. Add the water, bay leaves and reduce the heat to low. Add salt and pepper; mix well and let it simmer for about 5 minutes. As the water reduced, give it a taste, the consistency of the sauce should not be too watery or too thick. Add more sweet soy sauce if necessary.

Remove from heat and if you like, sprinkle some fried shallots on top.

Note: Some of you might wonder, why add the water? Well, I like my tempe wet and not dry. Letting the tempe simmer in water mixed with sweet soy sauce will allow the tempe to absorb the sauce better.

Alternative to Indonesian Mie Goreng (Fried Noodles) : Spicy Beef Linguini Noodles

Living abroad is  a courageous thing. New place, new language, new culture, new everything! You are living outside your comfort zone and basically have to do a lot of adjustments in order to fit in. Change can be hard for some people.

A little bit about me, I dislike substitute! So as you can imagine, in my first year, it was hard for me to taste Indonesian food that didn't really taste like Indonesian food back home. Certain things you just can't get, right? And sometimes, those little things make the difference in cooking. The taste, the aroma is just not the same.
Anyway, as years go by, I started to get around my head and accept the fact that substitute is okay, alternative is fine; and embrace it. Still not wholeheartedly, but I embrace it with an open mind.

So, this recipe is the alternative to Indonesian Mie Goreng (fried noodle). If your grocery store runs out of  egg noodles, don't get cranky and go home with nothing; grab some linguini pasta!
I know, I know... It's not the same. I hear you! But, we are talking about substitute, right? Alternative! So, give this a try! And despite that I know you will say "it's not the same"; I know you will admit that it's tasty.

Ingredients:
375 g or 12 oz linguini pasta
12 oz ground beef
2 bags (5 oz each) baby spinach
5 tbsp. soy sauce
3 tbsp. balsamic vinegar
3 tbsp. hot sauce (If you have sambal ABC, great! If not Sriracha will do)
2 tsp. vegetable oil
Salt and pepper

Preparations:
Bring a large pot of salted water to boil. Add pasta and cook for 6-8 minutes until al dente. Drain. Set aside.

Using the same pot, heat the oil over medium heat until it's hot.
Add ground beef, cook for 5-7 minutes until the beef is browned and cooked through.

In a bowl, whisk together the soy sauce, balsamic vinegar, and hot sauce.
Pour the mixture to the beef, follow with 2 bags of spinach. Mix well until the spinach has wilted. About 2 minutes.

Add cooked linguini to the pot. Toss the beef mixture with the pasta until it's heat through.

Serve with fresh ground pepper on top.

Tumis kacang panjang dan daging sapi cincang (Saute string beans with ground beef)

String bean is probably one of my favourites. It's versatile and easy to mix and match with other vegetables or meat. This recipe is very easy to make, and perfect for quick dinner night.

Ingredients:
1/2 pound of ground beef
1 tsp. corn starch
1/8 tsp. salt
1/8 tsp. ground black pepper
2 1/2 cups of cut string beans
1 tsp. minced fresh garlic
4 tbsp. hoisin sauce
2 tsp. granulated sugar
2 tsp. crushed red peppers
4 tsp. soy sauce
4 tbsp. vegetable oil

Preparations:
In a large bowl, combine ground beef, corn starch, salt and ground black pepper. Set aside.

In a small bowl, mix the hoisin sauce, granulated sugar, crushed red peppers and soy sauce. Set aside.

Heat the sauce pan over medium heat. When the pan is hot, add vegetable oil. Add garlic and stir until fragrant. Add the ground beef mixture; keep stirring to crumble the beef until its no longer pink colour. Add the string beans and keep stirring to combine.
Add the sauce mixture to the pan; keep stirring and cook for 2 minutes until thoroughly heated.

Serve with rice and sprinkle some fried shallots on top.
Enjoy!

Mie Ayam Jamur (Chicken and Mushroom Noodle)

My oh my... Another street food that you can find at every corner of every street in Jakarta. When I was back home, I had this bowl of comfort food at least once a week! Usually every Sunday, after the morning mass, I rushed out to have this. I must say, back then I think I went to church because of all the street food scattered nearby. Now, I can make my own bowl of comfort food!

I am using this Ramen Shoyu noodles (Brand name: Sun Noodles). I am picky with my noodles and this brand passed my taste bud. It is also individually wrapped which makes it easier for portion control. One package contains two packs of noodle.

Ingredients for chicken and mushroom mixture:
4 chicken breast fillet, boneless and skinless, cut in cubes
1 can of sliced mushroom
2 tbsp. Indonesian sweet soy sauce
2 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. soy sauce
1/2 tsp. salt
2 cloves of garlic, minced
100 ml chicken stock
2 tbsp. vegetable oil

Ingredients for noodle seasoning:
5 cloves of garlic, minced
2 cloves of shallot, minced
10 tbsp. of vegetable oil
1 cup of chicken stock
2 tbsp. of salt
1/4 tsp. of black pepper
1/4 tsp. of ground coriander

Ingredients for chicken soup:
2 cups of chicken stock
2 tbsp. soy sauce
Spring onions, chopped

Other ingredients needed:
Ramen noodles (But of course!)
Bok Coy
Asian Beef Balls
Spring onions, chopped, for garnish

Preparations for chicken and mushroom mixture:
Heat a large sauté pan over medium heat. Add oil to the pan.
When oil is hot, stir fry garlic until fragrant. Add chicken cubes and mushroom. Mix well until the chicken is cooked through.
Add sweet soy sauce, oyster sauce, soy sauce, sugar and salt. Stir and mix well.
Add chicken stock. Cook until it boils and chicken is softened.
Set aside.
Chef notes: The mixture is suppose to be saucy; the dark watery sauce is part of all the yummy goodness.

Preparations for noodle seasoning:
Heat a medium sauté pan over medium heat. Add oil to the pan.
When oil is hot, stir fry garlic, shallot until fragrant.
Add chicken stock, salt, pepper and coriander. Cook until it boils.
Set aside.

Preparations for the chicken soup:
In a sauce pan over medium heat, boil the chicken stock with soy sauce.
Pour the chicken soup in small bowls, and add chopped spring onions.

When those three things are done, in another sauce pan, boil some water over medium heat. Stretch the ramen a bit and drop it in the boiling water. You may also cook the beef ball together with the noodles. About 5-6 minutes.
Drain the noodle and quickly blanch the bok coy in hot boiling water.

Get the big bowls ready... We are about to assembly the noodles!

Put 4 tbsp. of the noodle seasoning in the bowl. Add the ramen noodle and mix it accordingly. Make sure the ramen is coated with the noodle seasoning. Add more if needed.
Add 5 tbsp. of the chicken and mushroom mixture on top of the noodle. Add the bok coy, beef balls and chopped spring onions.

Serve immediately while it's hot with the chicken soup on the side.

I believe ladies and gentlemen, you have found heaven in a bowl!
Enjoy!

Bakwan Udang Sayur (Shrimp and Vegetable Fritters)

Well, well, well...
While we are at the fritters, might as well do another one, shall we?

Ingredients
1 bag of  prepared coleslaw salad mix (this way you don't have to shred the cabbage and carrot.. Hey, if we can simplify things, why not?)
300 gram small cooked shrimps
4 large eggs, lightly beaten
1 1/4 cups of rice flour
4 tbsp. all purpose flour
1 tsp salt
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 cup chicken broth
1 red onion, chopped
4 cloves of garlic, minced
2 stacks of celery, chopped
3 green onions, chopped
4 red chillies, chopped (optional, only if you like it spicy)
Canola/peanut oil to fry

Directions
Mix all the ingredients in a large bowl. Set aside.

In a large heavy bottomed sauced pan,  pour enough oil to fill the pan about half way. Heat over medium heat until a deep frying thermometer inserted in the oil reaches 360F.

Drop 2 tbsp. of the fritter batter into the hot oil. Work in batches and do not overcrowd the pan. The pieces should not touch each other while frying.
Turn the pieces as they brown.

When both sides are golden brown, transfer the fritters into a cookie sheet pan covered with paper towels to drain the excess oil.

Bakwan Jagung (Corn Fritters)

Another Indonesian favourite, Bakwan Jagung (Corn Fritters). The question that you ought to ask yourself is... How many is too many? Believe me when I make these crunchy babies, often there is no leftover! And it's super easy to make!

Ingredients
3 cups of corn
4 large eggs, lightly beaten
1 1/4 cups of rice flour
4 tbsp. all purpose flour
1 tsp salt
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 cup chicken broth
1 red onion, chopped
4 cloves of garlic, minced
2 stacks of celery, chopped
3 green onions, chopped
4 red chillies, chopped (optional, only if you like it spicy)
Canola/peanut oil to fry

Directions
Mix all the ingredients in a large bowl. Set aside.

In a large heavy bottomed sauced pan,  pour enough oil to fill the pan about half way. Heat over medium heat until a deep frying thermometer inserted in the oil reaches 360F.

Drop 2 tbsp. of the fritter batter into the hot oil. Work in batches and do not overcrowd the pan. The pieces should not touch each other while frying.
Turn the pieces as they brown.

When both sides are golden brown, transfer the fritters into a cookie sheet pan covered with paper towels to drain the excess oil.

Enjoy while it's hot!

So, next time you are enjoying some hockey or football game! Try something Indonesian, and surprise your friends!

Tumis Tempe dan Kacang Panjang (Saute Tempe and String Beans)

This is one of my favourite tempe recipes! It takes 15 minutes and dinner is ready! Serve it with warm cooked rice, Indonesian style!

Ingredients:
1 block of tempe, diced
20 string beans, discard the end, cut
3 shallots, minced
3 cloves of garlic, minced
4 red chilies, remove the stem, sliced
2 kafir lime leaves
1 bay leaf,
4-5 tbsp oyster sauce
300 ml of water
2 tbsp olive oil
Salt and pepper to taste

Before you start cooking, take the time to smell the kafir lime leaf. Take a deep breath!
It smells wonderful, isn't it?
Kafir lime leaf is probably one of my favourites in the kitchen; and I am so grateful that I can find the dried ones here in Canada.

Directions:
Heat a large saute pan over medium heat. Add oil.
When the oil is hot, add the garlics and shallots, sauté until fragrant, about 2 minutes.
Add red chilies, kafir lime leaves , bay leaf and water. Cook until it boils.
Add tempe, string beans, oyster sauce, salt and pepper. Continue to sauté until the tempe is fully cooked and string beans are softened, about 5 minutes.

Serve while it's hot with rice.

Tempe (Fermented Soy Bean Cake)

I am going to post some recipes with tempe as the main ingredient; but then I thought I should write something about it.

First and foremost, the correct spelling is tempe, without the ‘h’ in the end. I honestly don’t know why in North America, tempe is spelled with an ‘h’! It’s not the correct spelling.

Tempe is loved by many Indonesians, including me.  It is a popular food that everyone can afford. Back home in Indonesia, a block of fresh tempe costs 40 cents; while here in Canada, I get my tempe frozen for $1.25. Despite the tripled price and yet half the size that I am used to, I am so grateful to find tempe here. It certainly helps me feel more at home.

Tempe has slowly gained its popularity in North America, particularly among the vegetarian community. You can find tempe that has been pre-marinated with flavours like sesame garlic and smoky maple in your local supermarket, and it costs about $4-5/box.

Fresh looking tempe in Indonesia. Always wrapped in banana leaf

Tempe, North American style

Want to know a fun fact? In Indonesia, tempe and tahu (tofu) are often referred as a pair. The interesting part is most Indonesians prefer one than another. Usually tempe fans dislike tofu and vice versa. And I do understand why. Even though they are both made from soy, they are very different.  Tempe has a unique nutty flavour that might not be for everyone; whereas tofu is more subtle and bland. You can see the beans in tempe, whereas you can't see them in tofu.

A menu of  local Javanese restaurant in Yogyakarta which
refers tempe and tofu as a pair 

So what is tempe?

Originated from Java, tempe is fermented soy bean cake.  The process of making tempe begins with soaking the whole soybeans to soften them. Afterwards the beans are peeled and partly cooked. Vinegar then added to lower the pH and create a selective environment that favors the growth of the tempe mold.  The beans are then spread into a thin layer. Between 24-36 hours, at a temperature around  30°C (86°F), the natural culturing and controlled fermentation process bind the soybeans into a cake form.

In short words, just buy them!

There are many ways to cook and enjoy tempe. It’s versatility in assimilating spices makes tempe marinades well. The easiest way to cook tempe is simply by frying it. In Indonesia, you can find fried battered tempe being sold in carts at every corner of the street. Gorengan (fried food) is the most popular snack and street food. The choice usually includes fried battered tempe, tofu, banana and vegetable fritter. It's soooo good!

Now let's talk about the health benefits, shall we?
While there are a lot of controversies about soy products; tempe is actually good for you! Most of the concern around soy is related to the highly processed soy products as opposed to natural, minimally processed or fermented soy. Tempe is high in protein and mineral; and has zero cholesterol and sugar. This is why tempe has started to get a buzz as one of the healthiest food.

So, stay tuned! Recipes with tempe are coming up!

Welcome to my blog!

New Year always gets me thinking of what I have done throughout the year, and what I would like to achieve in the coming year. It’s been almost 4 years since I left my country, Indonesia to live in a faraway, cold yet beautiful country called Canada.

The first thing I realized about living abroad is how easy life was back home in Indonesia. I have heard stories from friends who live abroad; but of course until I experienced it, the stories didn’t really sink in. Life back home in Indonesia is easy. By easy I mean, accessible, affordable and available. Even in a big city like Jakarta, you don’t need to earn a lot of money to live comfortably. You only need to earn enough and life is good.

I am talking about all the warungs (small and modest restaurant or café) and food stands that are scattered everywhere, at every corner of every street. They are delicious, fast and cheap! Why bother cooking if you can get a meal for less than $2? And it can be delivered to your doorstep too if you don’t feel like going out. Most of the times without a delivery fee.

I have never bothered to cook before. Growing up, my family was not rich, but we had a helper or two who lived with us to cook and clean the house. And when I started to live on my own, I just never bothered cooking and bought my food all the time. Don’t get me wrong here, eating out in Indonesia doesn’t mean it’s unhealthy. Of course there is some street food that is not healthy, but if you know where to go, you can get cheap, tasty and healthy food, everywhere!

The saying that says you don’t know what you have until it’s gone? It’s so right!

I never really appreciated the accessibility, affordability and availability of those things back home. And when I moved to Canada, it hit me. I knew nothing on how to prepare the food that I like. Nothing!

I miss my Indonesian food so much and no one here in Canada can do it for me. Well, there are some Indonesian restaurants of course but I can’t afford eating out every day like when I was back home. And that was the moment of truth. I realized that I need to take charge of my life. I realized that I need to learn a lot of things on my own, because here in Canada I don’t have tukang (handyman) that I can call whenever I need some fixing; I don’t have pembantu (maid/helper) to cook and clean for me; and there is no laundry kiloan (laundry by kilo) that I can just send off my dirty clothes to. Here in Canada, I have to learn to do things by myself.

And that’s when I got into cooking. I have always loved food; to me eating is something really religious. Other people meditate to find peace, or go to church and pray to find salvation; I eat! I eat not because I have to eat, I eat because I love experiencing food; and this is not an exaggeration. Eating has been something that’s very beautiful to me, and now that I cook it becomes more like a ritual. It is so beautiful to know what’s in your food and to take time to prepare it and then eat it with your loved ones.

In the past years, I have been posting my cooking and baking on Facebook; and of course in the beginning my friends back home could not believe that I can cook that dish and this dish. Several of my friends have been begging me to write a blog about it and I had been ignoring them with classic reasons. Life is busy. Work, family, could not find the time. However, this New Year the feeling is getting stronger and stronger: I should do something about my passion of food. Even the smallest step can lead to big things, right?  So here I am now. Writing and soon will be posting Indonesian recipes for all the hungry Indonesians abroad and for those who want to start their journey with me in exploring Indonesian cuisine.

I am humbled by any of you who are reading my blog; flattered if any of you decide to try one of my recipes in your kitchen; and grateful if somehow what I do brings you happiness.

Happy New Year and let’s start cooking!

 Hungry Indonesian Abroad