Sate Sapi Manis

Sweet Beef Satay

Satay is a dish of marinated & skewered meats grilled or barbecued over a wood or charcoal fire.  Served with sauce, either peanut sauce or sweet soy sauce, depend on the meat used. 

No sauce necessary for above "sweet satay".  They're marinated overnight, so the meat has absorbed all the spices.  To cut the sweet taste of the meat, we served it with pickles of cucumber, chili and shallot.

 

Tumis Daging & Kwetiau Goreng

Beef Stir Fry with Carrot

Fried Kway Teow

Teri Kembang Honje

 

 

Anchovies with Kecombrang Flower

Kembang Honje is Sundanese language for Indonesian "Bunga Kecombrang". 

I looked it up on Wikipedia and found that it has many names : Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Siantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose.  

Now I'm confused, which one to use in English?  Anyway, this unique flower is used in many Asian cooking and it has the most distinctive scent when you eat it. 

For above dish, the flower goes really well with saltiness of the anchovies.  The additional young corn and french beans also add in some texture to the dish.  One of my favourites.

Nasi Uduk

Nasi Uduk with various side dishes

Nasi Uduk is steamed rice cooked in coconut milk, originally from Jakarta.  It usually accompanied with various side dishes, like in this case :

• Bihun Goreng - fried vermicelli
• Semur Daging Kentang - beef and potato stew
• Sambel Kacang - peanut sambal (most common type of sambal that usually served with nasi uduk)

Ikan Sambal Dabu & Sambel Goreng Udang

Fried Fish with Sambal Dabu-Dabu

The star of this dish is actually the Sambal Dabu-Dabu.  It comes from Manado origin. Consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili.
Any fried fish is suitable for this sambal, just marinate them with salt and lime juice, then deeply fry.

Prawn with Boiled Egg in Sambal Balado Sauce

Soto Ayam and Sate Ati Ampela

Chicken Soto

Soto is a traditional soup mainly composed of broth, meat and vegetables.

Soto ayam (chicken soto) has yellow spicy broth and consist of bean sprout, glass noodles and tomatoes.  Completed with chopped celery and fried shallot as toppings.

Tofu/Tempeh Bacem and Liver Gizzard Satay

Bacem is a method of cooking by boiling with spices and palm sugar.  Most common are tofu and tempeh bacem.

Sate Ati Ampela (Liver & Gizzard Satay) made from chicken liver and gizzard.  After seasoning, the organs are not grilled, but fried and put into skewers.  Aside from soto, this satay also eaten as side dish for chicken porridge.

Soto Bening Daging & Mun Tahu

Soto Bening Daging : a clear soto made of beef meat and cartilage with daikon pieces.  Squeeze some lemon juice before eating and complete it with melinjo crackers.

Mun Tahu : Tofu with Minced Beef