Kembang Tahu (tofu pudding with thin ginger syrup) was a snack staple during a rainy day when I was a kid (yes, I snack a lot, stop judging.. K). I even had my favorite Kembang Tahu hawker who peddled around my neighborhood at 4 PM every day. The reason why I love that 4 PM Kembang Tahu hawker was because the sauce he made was gingery enough but not too spicy, it was just right for me. Kembang tahu is a very common and popular soy dessert in Jakarta sold by the street vendor, freshly made each day. Strangely, when I think about it, I have never found it in the menu of any restaurant I have been in Jakarta. But then again, even if I have found one, I’d still prefer to get it from the 4PM hawker, sometime street food is just unbeatable, tastewise and pricewise (it was 30 cents USD per bowl, (circa 2014)!! God knows how the hawker made his profit but I ain’t complainin’).

Lengko rice is Javanese rice (Cirebon) serve with fried tofu and tempeh, cucumber, beansprout, and a big dollop of peanut sauce. Indonesian food uses peanut sauce often as salad dressing (Gado-gado, lotek, Pecel, etc). In my case, I am a peanut sauce fanatics, I even eat my dumplings with peanut sauce. There are three things that I eat with any rice meal whenever possible: peanut sauce, Ketjap Manis, and shrimp crackers. Those stuff are my holy trinity.

When I move to Canada, I met too many people that are allergic to peanuts, which I find sad. On the other hand, I don't think I know any Indonesian that is allergic to peanuts, perhaps because our parents introduce us to peanut at very early age, so we develop some kind of body immune to it? I have no scientific explanation about it but I am glad that I am peanut tolerant :)

Okay, back to the awesome Nasi Lengko. This dish is very simple and can be prepared in an instant. The signature flavor of this dish I must say comes from the Kaempferia Galangal (kencur). Some recipes mix the peanut sauce with coconut milk, but I prefer not to. I find it too much in flavor. Plus, if I make a big batch of peanut sauce, it can not be kept too long since the coconut milk will get spoilt easily. 

As you have read from my previous posts, I have this craze over tofu. Its funny how people around me think that I am a vegetarian or a healthy eater because I love tofu (if only they know what I do to my tofus.. pffff.. I even make sugar pie tofu from times to times, and that's far from healthy). Most of them also comment how bland and tasteless tofu is. At first I thought they are just tongue dead.  After tasting every white tofu brands out there at our local groceries, I must admit that my friends aren't fully tongue dead. These white tofus do lacking in flavor. I guess mostly all the tofu sold at our groceries are meant to be a part of a dish instead of become a dish by itself.

If you are looking for a simple way to make appetizer or snack with tofu, then today is your lucky day! I am sharing you my (not so secret anymore) trick on making simple white tofu tasty. 

Toffu is definitely my top favorite protein source. It has subtle flavor and very versatile. You can use it for savory or sweet dishes. Back home at my parents' place, we have toffu and or tempeh on our table for each meal time (yes, it means minimum two times a day, and sometimes for snacks too). There are so many ways to cook toffu, you can use as meat replacement too.

Today I am making Perkedel Tahu or Toffu patty, using firm white toffu. My mom used to make it too, and she would add chunks of shrimp in it. I didn't have shrimp so I substitute it with crab stick. I was making this patties for supper but it ended up as my afternoon snack. My love for tofu and fried food knows no boundary nor discipline... 

This is my all time favourite side dish: Kering Tempeh. Its sweet and savoury at the same time. I can eat it simply with steamed rice and I'll be happy. My mom used to make jars of it, its like a staple to have on our dinner table. Whenever I go back to Indonesia I always ask her to make few packs of it for me to bring back to Québec. My love for this one defies all boundary (drama-queen mode on). I know its risky to bring home-made food through airports, but for this one I am willingly take the risk. I don't do it often anymore tho since I know how to make it and I can finally get tempeh in Quebec. Of course my mom's Kering Tempeh tastes better but I must say I am pretty proud of mine as well. 

The tempeh on this recipe suppose to be crunchy sticks so the key of a good Kering Tempeh is (obviously) getting the right Tempeh. Some tempeh (like the one I have) can't get crunchy altho I have deep fried it, which kind of a bummer. It doesn't stay good as long as well. The use of galangal and kaffir lime leaves in this recipe are also crucial, please don't leave out those two magical ingredients. Without them your Kering Tempeh will be like Madonna's latest discography; bland and boring. 

This post is the follow up of the previous article on Tahu Gejrot. The recipe I found was pretty simple. I used dried small shrimp instead of shrimp paste (terasi). I think dried small shrimp has a better taste and smell less offensive than shrimp paste.  

This soup is best to be served with rice cake like ketupat. There are many different variation of this recipe from almost each region in Indonesia. Usually each region modifies a bit of the ingredients or the spices but they are all have similar taste. This soup is a classic soup on Eid day. Eid day celebration is not complete without having this dish on the table for dinner with family. 

Lately I got this binge of eating meatballs. It takes a bit of effort in making it, but its totally worth it. The best part is you can freeze them and use it anytime you want. Tonight I made chicken meatballs with shredded nori (seaweed sheet) in a clear japanese soup. 

Today I found a block of fried tofu that almost passes its expiry date in my fridge, so guess what we are having for supper tonight?! Yep, a simple dish of tasty stir fry tofu.

Do you ever wonder why spaghetti meatballs have to be so huge and intimidating? In my opinion, the person who cooks those giants spaghetti meatballs is very efficient in time management. Making balls can be time consuming. Today I have a day off so I told myself to make my own bite size spaghetti meatballs. Et voila, here is the recipe.. 

(The tempeh on the picture is the only tempeh I can found in Quebec city, thanx to Noble Bean!)

Tempeh is another one of my favorite food. Its made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Its a traditional soy product originally from Indonesia. In my opinion, tempeh is a perfect meat subtitutes; it has a very versatile taste and nice texture, very much meat-like. Back in my childhood, my family meal always consist of a piece tempeh, toffu, meat, veggies and rice. So, I can say I ate tempeh everyday. Today i will share one of my fav tempeh recipe; tempeh tempura!