Welcome to my Foodie Blog

I'm a beginner cook with a very very supportive husband as my kitchen assistant.
My foodie blog is where I will share my simple and no fuss recipes that my husband and I like and absolutely easy to try... At least we have tried.
I also love taking picture of the food so here it goes... a combination of cooking and photography... Enjoy

Love, Helena Rijoly - Matakupan

Monday, June 20, 2011

Mie Ayam Pangsit // Noodle Soup with Chicken Topping and Wonton

I was down with flu then My Lil Tania also catch it. Simon started to sniff too. The weather is getting wetter, gloomier and colder. So Mie Ayam is the perfect cure... Basically I just need hot broth dish. Then I thought of making my own pangsit and Ta-DA!!! Easy peasy actually...

So Since I am battling stuffy nose and ticklish throat plus need to work fast to anticipate Tania waking up for her feed. I use only approximate measuring. Please adjust your taste if you tried the recipe..

I am submitting this as my entry to Masak bareng Yuuk! Event of "Hidangan Berkuah"

The Noodle Soup consists of Chicken Toppping, Broth, beef balls (bakso) and wonton.
Click here for Beef balls (bakso) recipe.
Click here for wonton recipe.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

- Egg Noodle - I use the one that comes in small bundled nest. 1 nest for 1 person.
- Wonton Skin
- Beef balls
- Blanched Bok Choy

Chicken Topping:
-  Chicken breast, finely diced - you can cut it in big chunk or as small as you like
- 4 garlic, mashed it in a pestle
- 1 Medium Onion
- 5 tbsp Indonesian Sweet Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 cup  water
- Salt and pepper
- 3 tbsp oil

  • heat the oil in wok, saute garlic and onion until fragrant. 
  • Put the chicken in and continue sauteing until chicken pieces change color. 
  • In with the sesame oil, salt, pepper, sweet soy sauce and water.Mix well.
  • Cover the wok and let it cook for a few minutes until most the water is absorbed.
  • Remove from heat and set aside.

- 700 cc Water or Chicken Broth (if you have)
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 Spring onion, sliced
- 1 chicken stock cube if you feel like adding one.

  • Boil the water / Broth, add ground white pepper, salt and stock cube. 
  • Just before removing from heat, put the sliced spring onion
Set aside 1 cups to blanched dried noodle.

  1. Blanch the dried noodle if you are using one. Drain and immediatelly sprinke about 1/2 tsp cooking oil on it to keep them from sticking.
  2. Put the noodle in bowls. Topped with 1 or 2 tbsp of Chicken topping, blanched Bok Choy and Fried Wonton.
  3. Put the broth in a smaller bowl with Beefballs and steamed Wonton

I didn't make my own sambal. instead I use the store bought chilli sauce. ^_^

Beef Balls // Bakso Daging

This turns out to be yummy and simple. can be use on Bakso (Meatballs soup) or Mie Ayam.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

250 gr Ground Beef
125 gr Tapioca flour (I use breadcrumbs)
25 cc water
1/2 sdm salt (or to your taste)
2 garlic
1/4 ground white pepper

  • Grind garlic in pestle. 
  • Put the ground beef in a bowl mix with garlic, salt, pepper, tapioca flour (or breadcrumbs). Mix it well until all is combined. keep mixing until you can form a little balls.
  • Boil the water and then turn the heat on low
  • drop the beef balls in the water. once it afloat then it's cooked.

Pangsit Goreng // Fried Wonton

This is to accompany my Mie Ayam (Noodle Soup with Chicken Topping). Pangsit can be fried or steamed of boiled in hot water. I didn't use exact measurement so please go with your approximate and preferred taste.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

- 1 cup of Diced Chicken
- 1/2 cup of Minced Prawn
- 1 tsp tapioca flour
- 3 Garlic, grind
- 1 spring onion, finely chopped
- Salt and white pepper
- Ready to use Wonton Skin 
- Water or egg whites to glue the wonton skin

1. Mix all ingredient (except the wonton skin)

2. Take 1 small teaspoon of the filling and put it in the center of the wonton skin. Wet the sides of the wonton and fold it to a triangle. Then twisted it to make a shape of a boat.

3. Deep fry it for fried Wonton or Steamed or drop it on hot water until cooked.

Monday, June 13, 2011

Eggplant / Aubergine in Sweet Soy Sauce // Terong Saus Kecap

This is lunch today. We're staying at my mom and dad's house and with Tania very fussy we have no time to go to the market. What I can find in the fridge is Eggplant or Aubergine plus some Indonesian red onion and Garlic. After rummaging for a while I found some Sweet Soy sauce, seasoned flour (tepung bumbu serba guna) and ground white pepper. That'll do I think. So here's a very simple and quick dish.

3 medium size Eggplant - cut to your liking for 1 cm thickness
5 Indonesian red onion
4 Garlic
4 table spoon of Sweet Soy Sauce
a handful of Seasoned Flour
Salt, ground white pepper
1/2 cup Oil for frying

  1. Crushed 1 garlic and mix with with a little water and salt to rub over the eggplant. Make sure it cover it all but not soaking it. Set aside for 15 minutes.
  2. In a pestle (if you have one or food processor), grind together 5 Indonesian red onion and 3 garlic. Set aside
  3. Heat the oil in a wok. Put the seasoned flour on a plate and dip the eggplant and fried it for 5 minutes on medium heat just until the coating is golden.  
  4. The sauce: Saute the ground onion in 2 tablespoon of oil (from the oil used for frying the eggplant) until fragrant. Then in with the sweet soy sauce, salt and ground white pepper. Taste and combine well.
  5. Arrange the fried eggplant on plate and then pour the sauce over the eggplant. Ready to serve.

Monday, June 6, 2011

Simple and Versatile Choc Puds

When we were living in UK, we were a bit confused at the beginning whenever Brits said “we shall have Puds after this”. Assuming Puds as the pudding we usually have in Indonesia, we were surprised to learn that Puds can refer to any kind of sweet dessert. So soft and hot chocolate cupcake can also mean Puds.
In Indonesia when you say pudding it will mean something similar to Jelly or Gelatin. Our Pudding is made of Seaweed extract unlike gelatine which derived from the collagen inside animals' skin and bones (Wikipedia) 

There are very sophisticated way of making Pudding but one very simple way I know consist of only 4 to 5 ingredients which you don’t need an exact measurement that can sometimes drive you crazy. My mother taught me and my brother how to make this back when we were in elementary school.

So if you are living abroad, get yourself to Asian store and look for something that look like this or similar. This is just an example of what I like to use. They come in color so to be safe choose the plain one, or chocolate if you want to make chocolate pudding.

OK, Here’s how to make one. Oh and… measuring wise – just go with what you feel like adding. This is very versatile.

  • 1 packet of Agar-Agar – the chocolate flavour one
  • 8 glass of water – The packet will ask you to put 4 glass or 500ml of water but I usually add ¾ of it’s amount to soften the pudding to a melt-in-your-mouth texture.
  • A cup of Milk you desire – the more the creamier – If you have Chocolate Milk it will be perfect too.
  • Several Tablespoon of Sugar – You decide the level of sweetness
  • 2 Tbsp of Powdered chocolate or 2 chunks of cooking chocolate (melted) – Optional

  1. Put the water in a medium size pan, add the sugar and milk (and the powdered or melted chocolate if your are using). Stir until sugar dissolve.
  2. Add the agar-agar packet and stir well until all combine without any lumps.
  3. Put it on the stove – medium heat and keep on stirring in circular motion. Never stop stirring or else the bottom will stick.
  4. When it is bubbling, take it off the stove and then pour into mold.

Note and Tips:
  1.  If you are using Plain (no Color) Agar-Agar and you want to make chocolate Pudding, then the addition of powdered chocolate or the use of chocolate milk is a must (or else how can we call it chocolate pudding when it’s not chocolate.
  2. If you are using Plain (no Color) Agar-Agar you can alternatively make a vanilla pudding. Just use plain milk and add some vanilla essence or vanilla pods.
  3. Wet the mold before pouring the hot pudding mix. Just run some water on the inside of the mold and empty it again. 

Thursday, June 2, 2011

Special Fried Rice // Nasi Goreng Special

Recipe wise, there nothing special about it. What makes this fried rice special is that, It was made with love for my brother Tony. I made this last Sunday for our breakfast and for Tony's Bento Box. He was serving 2 Church service celebrations back-to-back, the 9 am and 12 pm. So he needed food to 'survive' the lunch time.

Here's a quick and simple recipe (or so I think it is). The measurement for the ingredients can be add or take away as you like. Anyway, this recipe is usually measure with 'feeling'. SO if you feel like adding things up then add. etc

To Make 5 serving

10 Shallot or Indonesian red onion - Finely diced
8 Garlic - finely diced
2 tbsp of Chili Sauce
4 tbsp of Tomato Ketchup
2 tbsp of Fish Sauce
2 tbsp Soy Sauce
Few squirts of Indonesian Sweet Soy Sauce (about 5 to 6 Tbsp or more if you like)
5 servings of cooked white rice (left over rice is equally fine)
Optional Addition:
A cup of Sweet Corn
A cup of Diced Carrot
A handful of chopped Sausage
Scrambled eggs


  1. Heat some oil in a wok. Sautee shallot and Garlic until fragrant.
  2. In with the sauces, chilli sauce, tomato ketchup, soy sauce, fish sauce, and sweet soy sauce. Mix well until a bit bubbly.
  3. In with the rice the additions- i use chicken sausage, sweet corn and diced carrot. -- What i usually do is to take the wok off the stove to mix the rice well and everything well without the risk of burning it on the heat -- Once it is mixed well (you should be see any white colored rice anymore). Put it back on the low heat and continue stiring for about 2 to 3 minutes to warm the rice again. 
  4. Serve hot - Suggestion: serve it with shrimp crackers and fresh cucumber. In the picture I only have rempeyek (indonesian sidedish)


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