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With red rice accompanied with 5 variable items such as vegetable pecel, tempe bacem, vegetable urap, sambal bonkot & Fish banana leaf

Urap- Urap Sayur – Cooked vegetables with spiced grated coconut


  • 100 g (3½ oz) bean sprouts
  • 100 g (3½ oz) cabbage, shredded
  • 50 g (1.8 oz) green beans, cut into 2 cm (1 inch) long parts
  • 200 g (7 oz) fresh/dry grated coconut

Spice Paste:

  • 4 cloves of garlic
  • 3 red chilies, seeded
  • 2 cm (1 inch) turmeric, peeled and sliced
  • 50 g (1.8 oz) palm sugar
  • 4 fresh lime leafs, very finely shredded
  • salt to taste


  1. Grind or blend all spice paste ingredients.
  2. Heat oil and sauté the spice paste until fragrant.
  3. Then add the grated coconut, mix it well for few minutes, then set aside.
  4. Cook all the vegetables, set aside and cool them off.
  5. Serve: Combine the vegetables with the spiced grated coconut.


Fish wrapped in Banana Leaf


  • 3 shallots
  • 3 cloves garlic
  • 5 candlenuts
  • 5 cm piece turmeric
  • 3 red chilies
  • 1 teaspoon tamarind soaked in 60ml water
  • 1 ripe tomato, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 to 3/4 kg whole fish like red snapper or tilapia, cleaned and gutted
  • banana leaves cut to a rectangle large enough to wrap the fish
  • Handful of bay leaf (fresh if possible)


  1. Using a mortar and pestle or food processor, blend all the ingredients except the fish, banana leaves and bay leafs until a smooth paste forms.
  2. Take our of processor and set aside.
  3. Take fish and put into processor and process until minced.
  4. Add spices back to processor and pulse until all ingredients are well blended.
  5. Place the fish on the banana leaf and lay the bay leaves on top. Fold into a parcel, securing the ends with toothpicks.
  6. Either steam the fish for about 30 minutes, or barbecue over charcoal for about 10 to 15 minutes on each side, until the leaf edges are getting charred.


Vegetable Pecel Recipe


  • 200 grams of sprouts
  • 2 bunches of watercress wash, cut – cut
  • 100 grams of green beans washed, cut – cut
  • Seasoning fine
  • 250 grams of peanuts crushed in blender
  • 1 cm turmeric finely sliced
  • 1 piece of red pepper, diced
  • 2 cloves garlic, diced
  • 1T red sugar to taste
  • 2 pieces of lime leaves thinly sliced
  • 1 piece of tamarind, minced
  • Salt to taste


  1. Fry peanuts until cooked, blend together all ingredients in processor and set aside
  2. Boil all the vegetables separately until cooked, drained
  3. Combine vegetables and the spices and enjoy!


Tempe Bacem: Tempe bacem is fit for a family snack or side dish can also be made at the time of eating.


  • 500 g tempeh, cut into pieces and scored
  • 750 ml coconut milk
  • 700 g brown sugar
  • 3 tablespoons soy sauce
  • 1 cm galangal, crushed
  • 2 bay leaves
  • cooking oil

Puree Ingredients:

  • 6 grains of red onion
  • 3 cloves garlic
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp salt


  1. Place the tempeh pieces in the pan. Pour the coconut milk, spices, and other seasonings.
  2. Cook until the water runs out. Lift.
  3. Fry tempeh in hot oil over medium heat until browned.
  4. Remove and drain.
  5. Serve warm


Sambal Bonkot: This is a great side salsa to be used with many different foods, vegetables, fish, chicken and or meat. Depending on how spicy you like it, vary the amount of chili.


  • 2 Ginger Flowers
  • 1 clove of Garlic
  • 2 Shallots
  • 1 t Lime Zest
  • 4 T Extra Virgin Olive Oil
  • Chili; To your liking
  • Salt and pepper to taste


  1. Mince the flower, garlic, shallots and combine in a bowl.
  2. Add the chili to your liking
  3. Add the Lime Zest
  4. Add olive oil
  5. Start with a pinch of salt and a pinch of pepper
  6. Mix well and let sit for 15 minutes, after re mix, taste and season with chili, salt and or pepper to your liking.

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