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All You Need Is Grub….

Sharing the love. Not just for Valentine’s Day . You can share love any day and what a better way than with food. LOVE and FOOD Mmm…

Here is a love meal that I made this year! –Indonesian 


San Choi Bao – Mushroom and tofu cup


11/2 Cups fresh shiitake

11/2 Cups portabello

1 Tbsp olive oil

1 Cloves garlic,minced

4 Green onions, thinly sliced

1 Tbsp finely grated ginger

1 Small chilli pepper, de-seeded and finely chopped

1 Bunch fresh cilantro or parsley chopped

1 Tbsp rice wine 

1 Tsp Sesame oil

1 Tbsp Rice syrup

Ground black pepper

1Tbsp shoyu

1/2 Lb pan-fried firm tofu, diced

10 Endive leaves

Clean and chop mushrooms into small pieces. Heat a large frying pan over medium heat. Add oil, ginger, green onions, garlic, chilli and stirfry  until fragrant. Add mushrooms and cook, for 3-5 minutes. Add  shoyu, sesame oil, rice syrup, rice wine  and pepper and cook until the liquid has evaporated. Remove from the heat and add diced tofu. Cool mixture before placing onto endive.

Lontong Gap Gomeh- Coconut Soup


1 Tbsp sesame oil

2 Shallots, mince

2 cloves garlic, minced

1 Tbsp minced ginger

1 Tsp crushed hot pepper flakes

1 zucchini, sliced into thin half moons

1 large carrot sliced into matchsticks

2 Celery ribs, sliced into thin diagonals

2 Cups napa cabbage, shredded

2 Cups fresh or canned  baby corn

6 Cups Vegetable stock

2 Stalks Lemongrass, finely chopped

1 Tsp tumeric

2 Cans coconut milk

2 Tbsp fresh squeezed lemon juice

Sea salt

Heat oil in a large pot. Add shallots, ginger,garlic and hot pepper flakes and stir for 1-2 minutes. Add the zucchini, baby corn, carrots, celery and cabbage. Give it a stir then add the coconut milk, stock, lemongrass and turmeric. Cook soup on low for about 15 min. Add lemon juice and serve.



Nasi Goreng- Fried Rice


1 Onion, diced

1 hot red chili, seeded and finely chopped

1 Tsp brown rice miso

1 Tsp ground coriander

2 Cloves garlic, minced

1 Tbsp olive oil

1/4 Tsp sea salt

1 Lb firm tofu, sliced into thin strips

2 Tsp kecap manis or barley malt

1 Tbsp shoyu

4 Green onions, finely chopped

2 Cups cooked rice (I used some leftover sushi rice)

Heat oil in a wok. Add onion, garlic,chili, miso and corriander. Stir for 1 minute. add the tofu and saute for 2-3 minutes. Add the rice and kecap manis, soy sauce and green onion. Stir till heated through.


Oseng Oseng Wortel – Stir Fry Carrots




1 Lb of Carrots, sliced into thin diagonals

4 Shallots, sliced thin

1 Clove of garlic, minced

2 Tsp chili powder

4 Tablespoons vegetable stock

2 Tsp olive oil

Heat oil in a medium sized pan and saute the shallots and chilli  powder for 1-2 minutes.Add garlic and carrots.Stir mixture for 1 minute, then add stock. Cover and cook for  6 minutes. Add  sea salt to taste.


Gado Gado – Steamed Vegetables With Peanut Sauce


Steam or blanch a variety of fresh vegetables for example



-Celery root



-Brussels sprouts

-Napa cabbage /Green cabbage

-Bean sprouts


For the sauce

1Tsp sesame oil

1 Large onion, diced

2 Cloves garlic, minced

2 Hot red chiles, finely diced

1 Tsp brown rice miso

8 Oz  peanut butter

1 Cup coconut milk

1 Cup water

2 Tsp kecap manis or barley malt


Heat the oil in a pan . Add onion and garlic and cook over low heat for about 5 minutes. Add the chili and miso .Stir in the peanut butter then the coconut milk and water Bring the sauce to a boil turn off heal and stir in the barley malt. Cool then pour over vegetables. May add chopped peanuts , cilantro and a squeeze of lime!

Lawer Ayam- Coconut Bean Salad


1/2 Lb green beans, trimmed
1 Tsp  sesame  oil
2 Shallots, finely chopped
3 Cloves garlic, minced
1 Red chilli, minced
1 Tsp red curry paste
4 Tbsp water
1/2 Cup grated coconut
Juice of 1 lime
Sea salt to taste
 Snap the beans in half and blanch in boiling water until just tender.Drain and rinse with cold water. Heat the oil in a small pan and add the shallots, garlic and chilli. Saute for 2-3 minutes. Add the curry paste and water and simmer for about 2 minutes.Stir in the coconut and the green beans. Add the lime juice a little sea salt and serve
 Wingo Babat- Coconut cake


1Cup glutinuous rice flour

1/3 Cup maple sugar

1 3/4 Cups  grated coconut

1/2 Tsp vanilla

1/2 Tsp sea salt

1 Cup hot coconut milk

Mix glutinuous rice flour with syrup, grated coconut, vanilla and sea salt in a bowl .Pour gradually hot coconut milk until mixed well. Preheat oven to 400 degrees and pour batter into muffin tin. Bake for 20 minutes.


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