Category Archives: Entree

Masala Prawn


It’s not a’s just simple recipe that i want to share.

All you need just

Peeled fresh prawn
150 ml fresh milk
1/2 crushed saffron thread (soak into 2 Tbs warm water)
1 Tbs Garam Masala (more if you love Middle east taste)Salt and black pepper
1 Bay leaves
2 kaffir lime leaves
Ginger and galangal.. Crushed it
fried curry leaves (for garnish)
White rice or pita bread

And for cook it, you just need to mix all the spices with the milk. Let it boil before you put in the prawn. After you put prawn in, seasoning it with salt and pepper. Let it boiled, remove from the heat. Sprinkle the fried curry leaves on top of it, then serve it with rice or Pita bread while it’s hot.




Satay or sate is a dish of seasoned, skewered and grilled meat, served with a sauce*. You can easily get this dish in Indonesia, it become national dish. Many countries claim satay origin, but from my knowledge, Indonesia was the origin. Uhm, Java I guess if you have to mention the cities.

What meat you can use for making satay? Any kind!!! See?? That’s why I love satay (despite the fact I love to eat, hehehehe). In the picture is chicken satay, a very common satay you can get everywhere in Indonesia. From fancy and big restaurant to street hawker, these foods are served. Chicken satay usually comes with peanut sauce and rice cakes.

In Indonesia, we have many variant of Satay. We can even say, each place has their own satay. My other favorite satay beside this was, “sate padang” and “sate ampet” from Lombok.

Will discuss it later J See you around, and stay hungry!



Minty Herbs Tenderloin

photo 2(1)

The Main Ingredients:

  • Beef Tenderloin
  • Olive Oil
  • Garlic cloves
  • Rosemary
  • Thyme
  • Black pepper
  • Salt

Rub the meat.. Then leave on fridge for at least 4 hours. Grilled for 10-15 minutes, or depend on how well you want your meat to be done. For me 8-10 minutes was enough, because i prefer my meat to be only medium well.

The Sauce…

  • A Bunch of fresh mint
  • A bit of vinegar
  • Brown sugar
  • Salt & pepper
  • Extra virgin olive oil

Blend it with mixer.. Keep on fridge before u serves it.

photo 2


Lamb Cutlet in Basil Sauce..

photo 3photo 1 photo 1-2

Cajun Grilled Snapper with Avocado Dabu

The Fish

1 fillet white snapper

slices of lemon

1 Tbs Cajun Powder

the Dabu – Dabu*

1/4 well chopped butter avocado

1/2 well chopped tomato

1 clove shallot

1 small padi chillies

a pinch of salt

3 Tbs Extra Virgin Olive Oil

Based on the Platter

150 gr Wheat Spaghetti

1 Tbs Olive oil

salt n pepper, to taste

how to do cook it

clean the fish , marinate the fish with lemon n cajun powder for 30 minutes..

in small bowl, mixed all dabu ingredients except olive oil..

heat the extra virgin olive oil , n pour into the mixes..

stir well.. put in the fridge while u do other

cooked pasta until al dente ..

then stir fry it with olive oil n season it with salt n pepper

put on serving dish

back to the fish..

in non stick pan, grill the fish for about 3 minutes aside.

and serve it above the paste

for last touch, pour the Dabu above it.. then serve

bon appetite ma cherie 🙂

* Dabu-dabu is special sauce from North Sulawesi, here i put chopped avocado as modification

the most important in Dabu-Dabu is , the hot oil !! you must heat the olive before pour it into the mixes

Salmon Steak with Mint Cilantro Sauce

* for the sauce please refer to previous recipe

Shrimp Salad in Mint Cilantro Sauce