Ketoprak
Ketoprak.. ( pronounced KAT..O..PRAAK)
Fusion Deviled Eggs
A very easy simple recipe, which I just happened to see on a instagram reel. Saw and liked the concept. Ingredients were not mentioned, but sort of guessed. And the outcome was pretty good. A good Chinese twist to our…
Sindhi fish kok
Maachi kok or fish kok, is a Sindhi style of cooking fish. Normally only HILSA/ ILISH fish is cooked in this way… we Sindhis call Hilsa as PALLO. Here in jakarta its difficult to get pallo aka hilsa. And frankly…
Capcai ( chaap chai)
Pronounced.. chaap chai. This is a simple stew, which we eat regularly at home. Especially when we have been eating out a lot. A very simple healthy non spicy dish which is really tasty. Have it accompanied with egg fried…
Sai Thoom mein Machi, cassava je dhode saan.( Green garlic fish with cassava bhakri)
SAI THOOM MEIN MACHI. ( Fish in green garlic, Sindhi style). Served with CASSAVA BHAKRI. This is a very simple Sindhi recipe, especially made during winter months when fresh garlic stalks are available in India. Here in jakarta we don’t…
SOULFOOD FROM MY HOME TO YOURS
Experience the ultimate comfort with Fote Bhugi Khichdi, a fragrant cardamom-spiced Sindhi staple paired with a unique Malaysian-Bengali fusion potato sabji. This soul food meal, complete with traditional Sindhi-style fried fish, brings a taste of home-cooked heritage to your Sunday table.
Martabak/aka Baida Roti/ aka Asian Paratha
MARTABAK aka ASIAN PARATHA aka BAIDA ROTI This stuffed Pancake or paratha is probably known to many of us. Arabs, Indians, south asian, Chinese etc each nation has its own way of making it. Here in Jakarta its very common…
KETAN SERUNDENG / STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES
Ketan Serundeng features chewy glutinous rice balls served with a savory, spiced coconut topping and a rich peanut sauce. This recipe showcases a beautiful duo of white and butterfly pea blue sticky rice, bringing a colorful touch to a traditional Indonesian favorite.
AYAM NANKING/CHICKEN NANKING
Ayam Nanking is a classic Indo-Chinese fusion dish featuring a savory blend of minced chicken and prawns fried to a perfect crisp. Traditionally prepared on a banana leaf and served with a tangy Worcestershire-based sauce, it’s a nostalgic nod to old-school Cantonese flavors.