Friday, July 30, 2010

Privacy Policy

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SOTO BABAT (Clear Tripe Soup) - The Food of Bali - Recipe

This is usually served with sambel tomat as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup.

600 gr beef tripe, cleaned and washed well
3 liter water
1 liter beef stock
1 cup beef spice paste
5 cm sugar can stem, split lengthwise
2,5 cm ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tbsp distilled white vinegar
200 gr giant white radish, peeled and diced in 1 cm cubes
5 sprigs celery leaf chipped
1 tbsp fried shallots

Rinse tripe well under running water until very clean. Bring water to boil in a large pan, add tripe and simmer until soft approx 1 hour.

Strain water and cool tripe in ice water. Cut in pieces approx 2,5 cm x 1cm. Bring beef, beef spice paste, sugar cane, ginger, garlic and vinegar to boil. Add tripe and radish. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Helpful hints:
Any type of summer squash or Chinese winter melon can be used instead of giant white radish (Japanese daikon). This soup reheats well.sing cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

source :

BAWANG GORENG (Fried Shallots) - The Food Of Bali

Peel and thinly sliced 10-15 shallots. Dry on a paper towel. Heat about ¼ cup oil until moderately hot. Add shallots and fry until golden brown.

Remove and drain thoroughly before storing in airtight jar.

source :

SAMBAL MATAH (Raw Shallot & Lemongrass Sambal) - The Food Of Bali

15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.

source :

Wednesday, July 28, 2010


Lovely and nice to eat made up of almonds, vanilla and brandy.

3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)

How to make almond biscotti:
  • Mix sugar and butter.
  • Combine in brandy, almond extracts, vanilla, nuts and eggs.
  • Mix them well.
  • Stir in flour, baking powder and salt.
  • Shape it into loaves.
  • Place loaves on cookie sheet.
  • Bake it for 25 to 30 minutes.
  • Take out of the oven.
  • Let them cool slightly.
  • Reduce into 1/2â€� diagonal slices and return again to cookie sheet.
  • Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
  • Let them cool completely.
  • Store them in an airtight container.

source :


Bake apples with maple syrup with cornstarch and margarine to make mouthwatering pie.

1 Pie Crust
4 peeled and sliced Apples
1 cup pure Maple Syrup
1 tblsp Cornstarch
1 tblsp Margarine

How to make apple maple syrup pie:
* Blend maple syrup with the cornstarch in a blender.
* Shift blended mixture to a pan.
* Add margarine.
* Cook it over medium heat.
* Stir well till the mixture becomes thick.
* Place apples in the pie crust.
* Pour the maple syrup mixture over the apples.
* Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

source :

Sunday, July 25, 2010

boys food

boys food

boys food

boys food

Is making boys food any different than making food for girls, or adults? Since boys have higher energy needs and often are more athletic, it can. Making boys food means finding foods that appeals to boys and can nourish them. Boys need a balanced diet and should avoid junk food, like everyone else. Here's how to please your sons by making great boys food:

1. Make a boys food menu plan for your sons and any young men you are feeding. Make sure to give them a balanced diet, including fats, carbohydrates, protein, dairy, vegetables, whole grains and fruits.

2. Start the day off right with balanced nutrition. Cereal bars and fruit such as bananas and apples make great boys food for guys on the go. Breakfast is important for early morning productivity and concentration.

3. Avoid the fast food trap, which is costly as well as subpar food. Healthy pizzas make great boys food at lunch time, delivering energy and nutrition during an active day. Add extra veggies and cheese for athletes.

4. Make sure dinner is filling, with plenty of protein. Grill beef hamburgers and sausages for dinner and serve with salad and sprouted wheat bread for extra nutrition.

5. Serve milk, a calcium-rich beverage, instead of soda or sugar-laden teas and other drinks. Raw milk is best, especially for active boys.

6. Get feedback from the guys about what they like and don't like. Which meals are filling, and which foods leave them hungry? Use these tips when crafting weekly menus, which can be posted on the fridge.

food coupons

food coupons sample pictue

food coupons sample

fast food coupons sample picture

Food Coupons

Food coupons are so important to use - now more than ever with soaring food prices. Food coupons can help people to make ends meet and to make the food on the supermarket shelves more affordable to all consumers. As the rise in the world commodity prices of many agricultural products continues, so does the trend of the increasing cost of groceries. There is something consumers can do - use food coupons every time you shop. has the food coupons you can use to cut down on the high cost of food shopping.

Online Food Coupons

Online food coupons are an excellent means to obtain the food coupons you need. Don't waste time and energy clipping newspapers for food coupons when there are always online food coupons available from You will love the savings when you make us part of your regular shopping routine!
Printable Food Coupons

Printable food coupons are the greatest thing since sliced bread. No longer do you have to sort through newspapers to clip out the food coupons. can replace your need to ever have to do that messy chore again. With printable food coupons you will always be able to quickly and easily access food coupons before you go to the supermarket.

Find Printable Food Coupons for the Following:

* Grocery Coupons
* Supermarket Coupons
* Baby Food Coupons
* Cereal Coupons
* Manufacturer Food Coupons
* Restaurant Coupons
* Organic Food Coupons
* Pizza Coupons
* Fast Food Coupons

To get your printable food coupons you may be prompted to download a small, free software application and then you can search for the items on your shopping list by either category or brand. When you find the printable food coupon that you want, click it and print it and you're done.

Friday, July 23, 2010

Holiday Recipes : Patriotic French Toast

French Toast
Patriotic Stuffed French Toast
Patriotic Baked French Toast

* 1 (10 ounce) package frozen strawberries, thawed
* 1 cup fresh blueberries
* 1 (8 ounce) package cream cheese, softened
* 2 cups confectioners' sugar
* 2 cups milk
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter
* 8 thick slices bread

1. Preheat an oven to 250 degrees F (120 degrees C).
2. Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
3. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
4. Spread the cream cheese mixture over each slice of french toast, then top with 2 tablespoons of the fruit. Serve immediately.

Nutritional Information open nutritional information
Amount Per Serving Calories: 398 | Total Fat: 16.2g | Cholesterol: 96mg

Holiday Recipes : Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread
Downeast Maine Pumpkin Bread
Downeast Maine Pumpkin Bread
Downeast Maine Pumpkin Bread


* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information open nutritional information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Creamy Shrimp Chowder

quick shrimp chowder
Sausage Shrimp Chowder
Creamy Shrimp Chowder
Creamy Shrimp Chowder

Creamy shrimp chowder soup with cheese and potatoes. Serves 4.


* 1/2 cup celery (chopped)
* 1/3 cup onion (diced)
* 2 tablespoons butter
* 8 ounces cream cheese
* 1 cup milk
* 1 1/2 cups potatoes (cubed)
* 1/2 pound prepared cooked shrimp (thaw and drain)
* 2 tablespoons dry white wine
* 1/2 teaspoon salt


1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Apple Filled Pork Chops

Stuffed pork chops
Stuffed pork chops
Apple Filled Pork Chops

* 1 tablespoon onion (chopped)
* 1/4 cup softened butter
* 3 cups bread crumbs (fresh)
* 2 cups apple chunks
* 1/4 cup celery (chopped)
* 2 teaspoons fresh parsley (chopped)
* 1/4 teaspoon salt
* 6 pork chops
* salt and pepper to season
* 1 tablespoon vegetable oil


1. Heat oven to 350 F (175 C).
2. Over medium heat, saute onion in the butter. Set aside. Mix in the crumbs, apples, celery, parsley and salt. Cut a pocket for stuffing in the side of the pork chops; season on both sides with salt and pepper. Add in the apple mixture inside the chops.
3. Heat oil to medium high and cook the chops on both sides until golden brown. Place pork chops in an ungreased baking dish. Cover with foil and bake for around half an hour minutes. Take off the cover and bake for an additional half hour.

Wednesday, July 21, 2010

Fried Bird's Eye Chilies (SAMBEL SERE TABIA ) - The Food Of Bali

25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

source :

Saturday, July 17, 2010

Minced Duck Satay (SATE LILIT BEBEK) - The Food Of Bali - Recipe

Minced Duck Satay

600 gr duck or chicken meat, minced
2 cups freshly grated coconut
5 kaffir lime leaves, very finely shredded
1 tsp black peppercorns, crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp chopped palm sugar
lemon grass or satay skewers

12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
3 red chilies, sliced
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander
½ tsp black peppercorn
3 candlenuts
1 tsp dried shrimp paste
pinch of freshly grated nutmeg
2 cloves
2 tbsp oil

Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.

source :

Indonesian Style Deep Fried Tuna Wrap (Martabak Ikan Tuna)- Indonesian Recipes

Martabak is one of Indonesian appetizers, which was influenced by Indian culinary. It's used to fill with beef, but my mom used to fill with tuna instead. Serve the martabak with dipping sauce. Some people in Indonesia like to eat it with cuko (spicy tamarind sauce) or acar (cucumber vinegar salad) or chillies.

Appetizers & Snacks

3 spring roll wrapper (I used 215 mm x 215 mm wrappers)
1 can tuna
2 egg, beaten
4 green onions, finely sliced
2 clove garlic, grated/minced
1/2-1 tsp curry powder (I used curry madras powder)
sugar and salt as desired to season

Cuko//tamarind sauce
seedless tamarind
1 clove grated garlic
bird/red chillies
coconut sugar (I used brown sugar instead)
1 tsp dried shrimp

1. Combine tuna, egg, green onion, garlic, curry powder, sugar and salt.
2. Fill each spring rolls with ~ 2-3 tablespoon of the tuna mixture.
3. Fold the edges to make a rectangle shaped rolls.
4. Deep fried tuna wraps in oil, 2-3 minutes per side.
5. Serve with cuko

Cuko/Tamarid Sauce
1. Combine all ingredients, bring to boil on medium heat, stirring frequently.

source : indonesia eats

Tuesday, July 13, 2010

SAMBAL TOMAT (Tomato Sambal Hot) - The Food Of Bali

Tomato Sambal Hot

750 gr large chili, seeded and chopped
750 gr bird's eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft. Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice. PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.


A Recipe of Cumi Panggang Pacak / Northern Sumatran Grilled Squids

Northern Sumatran Grilled Squids

800 g frozen pineapple cut squids, thawed
1 lime
1 lemongrass, cut into a half and bruise
10 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)
30 gr coconut cream powder
150 ml water

Grind into a paste
8 shallots
3 cloves garlic
3 toasted candlenuts
combination fresh red chilies and bird eye's chilies as many as you want (In this recipe, I added few dried new Mexico chillies to get bright red color and fresh bird eye's chilies to get the heat)
3 cm ginger, peeled
3 cm galangal, peeled
1/4 tsp ground turmeric
salt as desired

• Rinse off the squids with tub water.
• Drizzle lime and salt over and toss. Let stand for couple minutes.
• Combine coconut cream powder, water and lemon grass, bring to a boil.
• Add desiccated coconut and ground spices. Simmer for 15 minutes.
• Add squids. Turn off the stove and remove from heat.
• Let stand for another 15 minutes to marinate.
• Lay squids directly on the grill. Flip them right away as soon as one side is done. By using lemongrass for the brush, brush with the coconut mixture, then flip it over. Do the same thing for another side. Do these steps until all squids are done. Remove from the grill. Do not overcook the squids as you will get hard squids to bite.

source : Indonesia Eats

Saturday, July 10, 2010

Corn and Shrimp with Savoury Coconut Milk in Banana Wraps (Pepes Jagung Udang)

Everyone must know about corn or we call as jagung in bahasa Indonesia. I made this for my entry to participate at MFM #8, hosted by Haley. With a theme corn, I think it should be easy for everyone.

This dish is wrapped in banana leaves with tum technique. Tum is an Indonesian technique term for wrapping banana leaves. Fold each of the open ends into the middle and pin into a parcel with a sliver of bamboo or cocktail sticks. It will be easier to explain with pictures. If you have a cookbook of The Best of Indonesian Desserts, just open up page 29 to see the pictures.

250 g whole sweet corn kernels (about 3 sweet corns)
175 g peeled shrimp, chopped
2 shallots, finely sliced
3 cloves garlic, finely sliced
1 green onion, finely sliced
2 long red chillies, cut in half lengthwise, discard the seeds and angle cut
1 long green chillies, cut in half lengthwise, discard the seeds and angle cut
1 egg
5 tbsp thick coconut milk
Indonesian bay (salam) leaves
banana leaves for wrapping

Grind into a paste
2 shallots
3 cloves garlic
1 cm fresh kencur (optional)
1/2 tsp ground white pepper
sugar as desired to season (don't add too much because the corn is already sweet)
1 1/2tsp sea salt

1. Roughly grind the whole corn kernels, set aside.
2. Combine corn, shrimp, a spiced paste, slices of shallots, garlic and green onion, egg and coconut milk; stir evenlya.
3. Take a banana leaf, place 1-2 tbsp mixture on the leaf and wrap by tum* technique.
4. Steam for 15-20 minutes or until done. serve warm.

source : indonesia eats
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