7 Insta-Friendly Food Styling Tricks

There are many reasons why NYNHB lives up to it’s ‘Not Normal’ name – one of which is I rarely post pictures of what I eat on here. Mostly because it involves chips and cheese, but also because whenever I take pictures of food it looks very much like something got run over on its way to my plate. Food styling is not my thing.

I simply don’t have the patience – and I like my food hot. On the rare occasions I do photograph something it it’s a case of snapping as many pictures as possible in the shortest possible time rather than actually seeing if any of them are in focus and look okay. However, the other day I went to a work event for the sprouted food and supplement range Fermentanicals and one of the speakers was chef Jordanna Levin from The Inspired Table who did a short food styling presentation on how to make food look insta-perfect.

As I listened I realised that her tips were actually super simple – my first thought was ‘do you know, even I can probably do this’ – and my second was this also makes a super useful blog post for any other ‘artistically challenged’ health bloggers out there. So, here are her tips – note: I didn’t take copious notes (everyone else had their iphones on record to catch what she was saying and I would have felt like a dinosaur writing stuff down), so I’m paraphrasing all of the below.

Seven Super Simple Food Styling Tips

  1. Use a small bowl – and fill it right up to the top. Admittedly this did grate a little bit as one thing I do hate about instagram is that so much food goes to waste in aid of getting a good picture  (I nearly yelled at a couple taking pictures in a burger restaurant recently who spent 15 minutes photographing their ‘meal’ then threw it away)- so, please people, keep the bowl small – or at least share the food on to two plates afterwards if you can’t eat that serving.
  2. Choose a serving dish that contrasts with what’s going on it. The dish Jordanna was making was a turmeric porridge so it had a yellow hue so she photographed it in white bowl. 
  3. But then stick with the same colour family: So rather than going mad adding green fruits and strawberry sauce (which is probably what I would have done) Jordanna added yogurt banana, walnuts and a drizzle of maple syrup – the yellow and brown tones  of which toned in well with the yellow of the porridge
  4. Until you add one thing that pops: in this case a sprinkle of chopped goji berries
  5. Have a central focal point: The first thing Jordanna added was a dollop of yogurt right in the centre of the dish to draw the eye.
  6. Work in odd numbers: Apparently they make the brain pay attention more than even ones – so, have three toppings not two or four or use five colours like in this dish. 
  7. Take pics at every stage. Just in case whatever you do next goes wrong – at least you have something usable.

 

Some Other Useful Advice re Turmeric

It wasn’t just food styling tips I picked up at this event either – Jordanna did something I would never have thought of doing to make her porridge. She used the contents of a supplement. My mind was actively blown. As you possibly know turmeric is one of the hot health trends right now because of it’s reputed anti-inflammatory properties – but raw turmeric is fiddly to use and the powdered stuff you buy in the spice rack may not have that much of the active ingredient curcumin left if it hasn’t been stored correctly – most reputable supplement brands however use potent forms of turmeric (and often add a dash of black pepper that helps our body absorb it into the mix as well). Fermentanicals USP is that they actually use fermented turmeric in the range which is based on a Japanese idea that it’s claimed also boosts bio-availability.  Admittedly, it’s a pricey way to use the spice – but, if you’re consuming it for health reasons it’s better to get a dose that might actually have effects. . If you’re in Australia and want to check out the Fermentanicals range you’ll find it in independent health stores, there’s a full list on their website; UK readers, my supplemental turmeric range of choice there is Pukka Herbs – I love their turmeric tea.

Tahu Telur (Indonesian Tofu Omelettes)

Tahu Telur (Indonesian Tofu Omelette Salad) – Tofu and egg omelettes are piled with fresh vegetables and dressed in a peanut dressing. A light yet satisfying meatless meal you will enjoy eating.

Tahu Telor / Tofu Omelettes was one of the dishes that we often ordered whenever we went out to eat at Indonesian Restaurant. Originated in Java, tahu telur is such a humble food but one that you will really enjoy. It’s meatless, but it will fill you up because it is packed with protein. It’s one of my favorite dishes to make when I need whip up something easy.

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Sprinkle of crispy fried shallots is almost a must in a lot of Indonesian dishes

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Drizzle with peanut dressing

Tofu and tempe is popular ingredients in Indonesia. It’s cheap and it fills the hole!

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

I like all the different texture that goes into this dish.
Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Tahu Telur (Indonesian Tofu Omelette Salad) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood
*This post contains affiliate links, which support this site at no extra cost to you

Tahu Telur (Indonesian Tofu Omelettes)

Tahu Telur (Indonesian Tofu Omelette Salad)

Tofu and egg omelettes are piled with fresh vegetables and dressed in peanut dressing. A light yet satisfying meatless meal you will enjoy eating

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Ingredients

  • 1
    block
    soft or medium tofu
    cut into small cubes or roughly chopped them
  • 4
    eggs
    beaten
  • 2
    cups
    shredded lettuce
  • 1
    cup
    bean sprouts
    blanched
  • 1
    Tbsp
    cooking oil
  • 1
    Tbsp
    green onion
    finely chopped

Instructions

Preparing the sauce:

  1. Place the tamarind paste with hot water and leave it for 5 minutes. Smash it with the back of the spoon and then discard the solid.  Mix all the ingredients for the sauce together. Set aside

    Peanut dressing

If making large omelettes:

  1. Heat oil in a 8-inch non-stick pan. Pour in 1/3 of the egg and tofu mixture and fry until golden brown and dry on both sides, about 2-3 minutes on each side. Don’t worry if you don’t make a perfect flip. You can use your spatula to cut it into half and flip if you can’t flip the whole thing at once

    Tahu Telur (Indonesian Tofu Omelettes)

If making with egg rings:

  1. Heat oil in a large non-stick pan, about 10-12 inch. Place the egg rings there and brush with some oil. Let them heat up so the eggs won’t stick to the rings. Scoop in the egg and tofu mixture all the way to the top. Let them cook until the bottom have settled and golden brown

    Tahu Telur (Indonesian Tofu Omelettes)
  2. Gently remove the ring with the help of rubber spatula. Flip over and let them cook until golden brown. Don’t panic if it’s not the perfect round

    Tahu Telur (Indonesian Tofu Omelettes)

Serving:

  1. Place the omelette on serving platter. Top with lettuce, bean sprouts, green onion, crispy shallots and drizzle the sauce over

OTHER TOFU RECIPES YOU MIGHT LIKE:
TAHU GORENG KECAP (TOFU WITH SWEET SOY SAUCE DRESSING)
TAHU DAN TEMPE BACEM (BRAISED SPICED TOFU AND TEMPEH)
TAHU ISI SAYUR RENYAH (CRISPY VEGGIE STUFFED TOFU)
SILKEN TOFU WITH FRIED ANCHOVIES AND PEANUTS

Tahu Telur (Indonesian Tofu Omelettes) #tofu #omelet #omelettes #eggs #easyrecipe #indonesianfood

Taiwanese beef noodle soup

Taiwanese beef noodle soup – Comforting beef noodle soup packed with umami flavor and incredibly tender beef pieces will conquer any freezing weather coming your way. Recipe for Instant Pot and stove-top included.

The part that I love about picking up my daughter from school is when I saw her walking towards the car with her ear-to-ear grin. I know something (good) is going on. Two days ago, she wore that sweetest smile on her face. Opened up the car door and told me “Mama, I can’t wait to show you what I make for you for Christmas” Aww…!!! My heart melted!! She couldn’t wait to get home and to have me opened up the handmade gift. I asked her if we should wait until Christmas and she said “I won’t be able to sleep at night thinking about it!” LOL. Okay…I don’t need a sleepless child!

Taiwanese beef noodle soup made in Instant Pot

I pressure-cooked the beef in Instant Pot

We got home and she sat me down and handed me a bag stuffed with colorful tissue paper. I carefully unwrapped the gift that is also wrapped in white tissue paper. She was squealing with joy when I was about to unravel the gift! (oh…priceless expression). It was a handmade coaster! With the photo of her cute face on it!!
“Do you like it mama? Do you?”
I said “I don’t like it. I LOVE IT!”
“I’m sooooo happy you like it mama”
Taiwanese beef noodle soup(niu rou mian) #instantpot #beef #noodlesoup

She later told me “Mom, it feels so good to give something to somebody. It makes me happy”. I couldn’t be happier to hear her say that. I have to agree with her that it does feel so good to be able to make someone happy! I’ve told my kids before that Christmas is not just about getting gifts, but it’s even better if we can give and help out others in need! Perhaps they were still too young to understand that. Well, my 4 year old still doesn’t understand that concept, but I’m glad my 7 year old experienced the joy of giving!
Taiwanese beef noodle soup(niu rou mian) #instantpot #beef #noodlesoup

Anyway, sorry to bore you with a little Christmas story of mine. I just thought it’s precious! Now..onto the food. This Taiwanese beef noodle soup is one of my most favorite food since college time. I remember this one small Taiwanese eatery near campus that served REALLY good Taiwanese food. My sister and I often went there for lunch or dinner.
The Taiwanese takes great pride in their beef noodle soup, and they should. I’ve been tinkering with the recipes and trying to come up with the one that is not too complicated to make but yet still have that authentic taste to it. I think I’ve found a keeper. So, you would ask what so special about this beef noodle soup ? The beef noodle soup is flavored with great aromas from star anise, bay leaves, ginger and seasonings that are commonly used in Chinese cooking such as dou ban jiang or known as broad bean paste and the Taiwanese BBQ sauce. These last two seasonings to me really make the soup base! Without these two, I’d say don’t even bother to make it. I’m serious ! Another special thing about this noodle is, it is usually eaten with pickled Asian mustard greens.
Taiwanese beef noodle soup(niu rou mian) #instantpot #beef #noodlesoup
So, there you have it…savory, somewhat spicy, slightly tangy with a hint of sweetness. I usually just bought a canned pickled mustard greens. I would definitely not eat this noodle without the pickled mustard greens. All in all, give your taste buds some chance. If you don’t like it spicy, you can always adjust the seasonings. I like it the way it is but we all have a different preference and there’s nothing carved in stone when it comes to cooking. Experiment with it and you might find yourself crazy about this Taiwanese beef noodle soup! who knows! 😉
Taiwanese beef noodle soup(niu rou mian) #instantpot #beef #noodlesoup

I’ve tried cooking on stove-top and pressure cooked in Instant pot and I like the pressur cooked beef so much better. So tender but still very flavorful. I can tell the difference with when I cooked it on stove-top!
Taiwanese beef noodle soup(niu rou mian) #instantpot #beef #noodlesoup

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Taiwanese beef noodle soup

Taiwanese beef noodle soup (Niu Rou Mien)

Comforting beef noodle soup packed with umami flavor and incredibly tender beef pieces will conquer any freezing weather coming your way. Recipe for Instant Pot and stove-top included.

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Ingredients

Soup base:

  • 3
    lbs
    beef shank/shin
    cut into large chunks, don’t cut too small or they will break into small pieces
  • Cooking oil
  • 3
    tsp
    brown sugar
  • 1
    large onion
    peeled and halved
  • 8
    stalks of green onions
    remove roots and halved
  • 3-
    inch
    knob of ginger
  • 2
    star anise
  • 4
    fresh bay leaves
    or 6 dried bay leaves
  • 4
    cups
    water
  • 1
    cup
    store-bought low-sodium beef broth
  • 2
    Tbsp
    rice vinegar
  • 1
    lb
    of Asian noodles of your choice
    flat rice noodles, thick wheat noodles, or linguine/fettucine is a good choice too

Instructions

Preparing base stock and the noodle soup for both Instant pot and stove-top method:

  1. For Instant Pot user, you can use the saute mode and brown the beef in the pot, but I prefer to brown the meat with cast iron skillet. Preheat dutch oven or any heavy-bottom pot. Separate the beef into three batches. Add in 1 Tbsp of oil and put in first batch of the beef and let it brown on all sides. Do not overcrowd the pot or the beef will not brown nicely. Repeat until you are done browning all the beef. Place the beef in a large platter and set aside for now

  2. Place the onion (cut-side down) on the open fire on stove-top. If your stove is electric, you can char the onion in the oven. Add another 1 Tbsp of cooking oil into the pot you use to brown the beef earlier. Add in the charred onions, green onion stalks, ginger, star anise, fresh bay leaves and stir fry until you smell nice aromas, about 5 minutes. Add in the seasoning ingredients and stir fry for another 2 minutes

Continuing cooking on stove-top:

  1. Add the browned beef into the pot and stir to mix everything. Pour in water, beef broth, and rice vinegar. Bring back to boil and once it boils, lower the heat, cover the pot and let it cook for the next 1 1/2 – 2 hours or until the short ribs are tender and you can easily pull it apart with fork. I actually need almost 3 hours to get to this point. So, observe yours

  2. Once the beef is ready, carefully pick the beef out from the pot and place them back on the platter. Strain the soup base into another clean pot and discard the rest of the solid. Adjust taste by adding more salt if needed

Pressure cook with Instant Pot:

  1. Transfer all the thing you have just sauteed into the pot followed by the browned beef pieces. Pour in water, beef broth, rice vinegar. Close the lid and press pressure cook, high pressure and set timer to 1 hour. Wait 10 minutes and then release pressure

  2. Once the beef is ready, carefully pick the beef out from the pot and place them back on the platter. Strain the soup base into another clean pot and discard the rest of the solid. Adjust taste by adding more salt if needed

Serving:

  1. When ready to serve, cook the noodles of your choice to al dente. Rinse the noodle with water, portion it out into serving bowl. Add pieces of beef, pickled mustard greens and ladle the broth over the noodles generously. Topped with some green onions and tuck in !

Recipe Notes

1. You may try to use brisket cut into large chunks instead of beef shank too. We prefer shank.
2. Both dou ban jiang and Taiwanese BBQ sauce can be easily found at most Asian grocery store.

CHECK OUT OTHER NOODLE SOUP RECIPES:
SPEEDY ROTISSERIE CHICKEN NOODLE IN COCONUT LEMONGRASS SOUP
SINGAPORE PRAWN AND PORK RIBS NOODLE (HAE MEE)
INSTANT POT OXTAIL HO FUN NOODLE SOUP

Taiwanese beef noodle soup (Niu Rou Mien) #instantpot #beef #noodlesoup

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) – Traditional savory steamed sticky rice with chicken you found at dim sum restaurant is pressure-cooked. Seriously no fuss easy recipe and flavorful.

The temperature is absolutely horrible. -5 Fahrenheit!! Which is so perfect to cuddle up at home. I’m so glad the kids don’t have school and I don’t have to rush to get them to school early in the morning! I’m usually the second one to rise in the morning. My 4-year old is my alarm clock at 6:30 in the morning! Today, I rose at 8 am!!! EIGHT!! I haven’t woke up at 8 am in the morning ever since I have kids 7 years ago! Both kids were still asleep too! The husband was the first one to rise because he has to go to work.

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

It makes me feel how so grateful I am to be able to stay at home with the kids and work from home too, doing what I love doing. No fancy office or fancy office attire, but I was able to work in my PJ down in our basement! I’m still recovering from post-holiday feast! Getting together with family and friends during holiday time is the best! Now, of course it’s Tuesday and reality sets in and I need to think of what to cook for lunch!!! I decided to make this Instant Pot Indonesian Chicken Curry for lunch. The chicken was still frozen because I was totally unprepared! But I still manage to make it in 30 minutes! I love pressure cooker! I love Instant Pot for real!

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)#instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

I transferred the curry to another big pot and decided to make this Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken). Usually I need to plan ahead with this. I need to soak the sticky rice for at least 4 hours, but with Instant Pot pressure cooker feature, no soaking required for the rice. I managed to whip it up in 30 minutes too!! It turns out amazing!!! So people…I made two dishes with Instant pot in less than 2 hours! I’m an Instant Pot convert!

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker
Lo Mai Gai usually needs about 2 hours of steaming time, soaking the rice for 4 hours before that, so, it’s almost impossible to make it without planning ahead if you ask me! Now I can pretty much make it whenever I feel like it. For real!

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker
*This post contains affiliate links, which support this site at no extra cost to you
**I updated the cooking time for pressure cooker. Please see notes on recipe card for more detail.

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)

Traditional savory steamed sticky rice with chicken you found at dim sum restaurant is pressure-cooked. Seriously no fuss easy recipe and flavorful.

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Ingredients

  • 1
    large
    lotus leaves
    if using, soaked for 1 hour
  • 2
    cups
    Glutinous Rice
    see notes
  • 2
    boneless chicken thighs
    cut into bite-size pieces
  • 3
    links
    Chinese sausage
    sliced into 1/2-inch pieces at an angle
  • 2
    cups
    water

Ingredients need soaking:

Suggested Cooking Equipment:

Instructions

Cooking with Instant Pot:

  1. Pour 2 cups of water in the instant pot. Set the trivet. In a large heat-proof container (that can fit into your instant pot, mine is 6-qt IP). Line the container with lotus leaf. Place the rice, chicken, water chestnut, sausage, mushroom, and dried shrimp in the container. Pour in 2 cups of water. Add the seasoning and use a spoon to give it a stir to make sure the liquid is covering the rice. Place on top of the trivet. Close the lid. Turn the steam release handle to Seal. Press pressure cooker, high pressure and set the timer to 30 minutes (see notes)

  2. Once 30 minutes is done. Wait for 10 minutes and then turn the steam release handle to venting and make sure the pressure valve has gone down all the way down before you open the lid for safety measure

  3. For presentation, I sliced the shiitake mushroom and then arrange the mushrooms, chicken, sausage on the bottom of a bowl and then pack the sticky rice on top and inverted it into a plate before serving

Stove-top method:

  1. Get your steamer ready. In a large skillet, heat some oil and saute the dried shrimp until fragrant. Add chicken, Chinese sausage, water chestnut and stir fry until the chicken turns opaque, about 5 minutes. Add the seasonings and soaked rice. Stir to mix everything

  2. Brush the lotus leaf with some cooking oil, place half of the rice chicken mixture on the leaf and then fold the sides of the leaf over, like wrapping a parcel. Secure with kitchen twine if necessary. Repeat with another packet. Place in the steamer and steam for the next 1.5-2 hours. Remove from the steamer and serve immediately

Recipe Notes

  1. If not using pressure cooker: Soak the glutinous rice for minimum 4 hours If using pressure cooker: No soaking necessary
  2. When I cooked only 1 cup of rice with 1 cup of liquid, I only need 15 minutes to pressure cook the rice. Once I doubled the volume, it seems like 30 minutes of pressure cooking gives the best result

CHECK OUT THESE OTHER INSTANT POT RECIPES YOU MIGHT LIKE:
TAIWANESE BEEF NOODLE SOUP (NIU ROU MIEN)
CHICKEN MUSHROOMS WITH DOM BENEDICTINE
PORK AND SHRIMP SIU MAI (COOK AND SELL DUMPLINGS)

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken) #instantpot #dimsum #stickyrice #lapcheong #chicken #pressurecooker

Putu Ayu (Steamed Upside-down Coconut Ube Cupcakes)

Putu Ayu (Steamed Upside-down Coconut Ube Cupcakes) – Soft and fluffy steamed Indonesian cupcakes made with purple yam and coconut cream are steamed to perfection are perfect as snacks or light desserts.

Steamed cupcakes and cakes are highly popular where I grew up. This can be traced back to the old days when the oven wasn’t very commonly available at home kitchen. Putu Ayu is one of the popular street food and snacks in Indonesia. It is so much easier to make compare to Putu Bambu.

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

I happened to have purple yam (ube) at home and so that’s what I used to make this putu ayu. Some people use pumpkin puree and pandan flavor to make putu ayu too. The pumpkin version will give you nice yellow orangey color and the pandan flavor will give you the green color.

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

Coconut is abundance in Southeast Asia and hence if you have are familiar with Southeast Asian cuisine or following this blog for a while, you won’t be surprised that coconut is used in sweet and savory dishes. We drink the juice, we use the milk, we use the flesh in cooking and desserts. Every part of the coconut is pretty much utilized!

 

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert

I love that soft and fluffy texture of this putu ayu. It’s not “heavy” compared to regular cupcakes. It’s just lightly sweetened and perfect as snacks or as light dessert if you ask me.
Putu Ayu (Steamed Upside-down Coconut Cupcakes)#cupcakes #coconut #dessert
*This post contains affiliate links, which support this site at no extra cost to you

Putu Ayu (Steamed Upside-down Coconut Cupcakes)

Putu Ayu Ubi (Steamed Upside-down Coconut Ube Cupcakes)

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Instructions

  1. Peel the yam and cut into smaller pieces and steam until they are fork tender and can be easily mashed. Transfer the purple yam and coconut cream in a blender and blend until smooth. It will be thick, but smooth. I get a better result when I do this part first before combining them into the batter. Set aside.

  2. In the same steamer, steam the grated coconut with 1/4 tsp of salt for 10 minutes. Set aside

  3. I used muffin cups to make this putu ayu. Brush with some cooking oil on the base and the side of the cups. Portion out the steamed grated coconut into the muffin cups. Make sure to PRESS the coconut down firmly with your fingers on the base of the cups so when you invert the cake the grated coconut won’t come “loose”

  4. Place the eggs and sugar in a mixing bowl. I used a stand mixer. Beat on medium speed for 5 minutes and then increase to high speed and beat for another 10-15 minutes or until they are thickened and the color turns pale. It is important to beat it for that long so your cake will be light and soft. The volume will double up too. Reduce the speed to medium and in purple yam, coconut cream mixture and stir until all mixed in. Add few drops of purple food coloring if using. It depends on how deep you want the color to be. Reduce the speed to low and add vanilla, salt, and all-purpose flour. The idea is just to mix in the flour. You don’t want to overbeat the flour. Once they are all mixed well, turn off the mixer and portion out the batter into the muffin cups you have prepared with coconut earlier, about 3/4 cup full. Steam for 15 minutes

  5. Remove from the steamer and wait for 5 minutes before removing from the cups. If necessary, run a knife at the side of the cup to loosen the cake. They shouldn’t be very sticky or difficult to remove. Invert into a serving platter. The coconut portion should be on top as shown in the photos. Serve warm or room temperature

Storing:

  1. You can store the rest in the refrigerator in an air-tight container up to 3 days. Just reheat in the microwave for few seconds (I’m not sure because we don’t use microwave) or in the steamer for 5 minutes

Recipe Notes

You don’t have to use a purple food coloring. Without food coloring, the color will naturally be dark purple after steaming

CHECK OUT THESE OTHER STEAMED CAKES:
INDONESIAN PUTU BAMBU (STEAMED RICE CAKE IN BAMBOO)
INSTANT POT CHINESE STEAMED MATCHA SPONGE CAKE (JI DAN GAO)
GAO TENG KUEH /KUE LAPIS (STEAMED LAYERED CAKE)
KUE MOHO LABU KUNING (STEAMED PUMPKIN CUPCAKE)

Putu Ayu (Steamed Upside-down Coconut Ube Cupcakes) #cupcakes #coconut #dessert

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal) – Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. Vegan friendly

My first post in 2018 🙂 I hope you guys had a great holiday. We had fun hanging out with some friends and kiddos on New Year’s eve and counted down at 8 pm. You know…family-friendly New Year celebration 😉 I absolutely tried not to step outside the house unless it’s really necessary! The weather is beyond cold! I would rather grow fat and stay warm at home trying to make the best of the last day of the holiday. I can tell you it’s going to be hard trying to get back to routine for the kids tomorrow! But life must go on!

Anyway, I thought I started the year posting something a little “healthier”. Though the recipe said it’s fried tempeh, you don’t have to deep fry them. I’ve made them by just pan-frying and it’s still good. Tempeh or translated into soy bean cake is a very common food in Indonesia. It is considered a “cheap” source of protein. It wasn’t popular at all (outside of Indonesia) until recently. I’ve actually found some tempeh here in Minnesota. In Indonesia, tempeh is traditionally made by a fermentation process that involved soybeans and a “starter” (they call it a tempeh starter) in a low acidity environment. The end result is soybeans being knitted together by this whitish mat of mycelium. They are then wrapped in banana leaves and ready to be sold or consumed.

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)#tempeh #sambal #spicyfood

This is the tempeh I bought from Target:
Tempeh (Fermented Soy bean Cake)#tempeh #sambal #spicyfood

A popular way of preparing tempeh dishes in Indonesia includes deep-frying them and eat them as snacks like this Tempeh Mendoan or cooked with sambal (like this recipe below), cooked into curry, and saute with other vegetables and sambal. Common usage of tempeh in North America that I’ve seen is using tempeh as patties in a burger. A great source of protein for those who seek vegetarian option.

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)#tempeh #sambal #spicyfood

My personal favorite of tempeh dishes is this sambal goreng tempeh. The tempeh is deep-fried or pan-fried and then cooked with a spicy, sweet, and slightly tangy sauce. This goes very well as side dish with nasi lemak /coconut milk rice and lontong sayur /rice cake with vegetables and meat. If you ask me, just a plain steamed white rice will do with this sambal goreng tempeh 🙂

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)#tempeh #sambal #spicyfood

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)#tempeh #sambal #spicyfood
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Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)

FRIED TEMPEH WITH SPICY SAUCE / SAMBAL GORENG TEMPEH

Crispy fried tempeh is tossed in addicting spicy sambal sauce

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Ingredients

Ground ingredients:

  • 3
    shallots
    (peeled and thinly sliced)
  • 3
    cloves
    garlic
    (peeled and finely minced)
  • 5
    Red Thai chili
    (more if you like more heat)
  • 1
    tsp
    galangal powder
  • 1
    Roma tomato
    quartered

Instructions

  1. Place all the ground ingredients in a food processor and process into a smooth paste. Set aside. Preheat about 1-inch of oil to deep fry the sliced tempeh in batches if necessary. Deep fry until they are golden brown. Drain on an absorbent paper towel and set aside. Alternatively, you can also put about 1 Tbsp of oil in a large non-stick skillet and pan fry them on 1 layer until they are crispy

  2. In a large skillet or wok, preheat about 2 Tbsp of oil. Add the ground ingredients and stir fry for 3 minutes. Add tamarind juice and palm sugar. Stir to mix and until the palm sugar is melted. Add the fried tempeh and stir to mix everything to make sure the sambal sauce is coating every piece of the tempeh. Have a taste and season with more salt and sugar as needed. It should be spicy, sweet, and slightly tangy

OTHER TEMPEH RECIPES YOU MIGHT LIKE:
HOW TO MAKE YOUR OWN TEMPEH AT HOME
TEMPEH MENDOAN / CRISPY THIN FRIED SPICED TEMPEH
TAHU DAN TEMPE BACEM (BRAISED SPICED TOFU AND TEMPEH)
TEMPEH FRITTERS (PERKEDEL TEMPEH)
TEMPEH STEW / GULAI TEMPEH

Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal) #tempeh #sambal #spicyfood

Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice)

Nasi Liwet Sunda (Indonesian Aromatic Spiced Coconut Rice) – White long-grain rice is cooked in herbs, spices, coconut milk and served with arrays of side dishes. Can be made on stove-top, rice cooker, or instant pot.

I have been craving for some comfort food in this miserable weather. It’s not a soup, but I’m longing for that familiarity in taste. Nasi Liwet Sunda is one of my favorite rice dishes. There are many rice dishes in Indonesia that use coconut milk and spices and they are named differently. Nasi liwet can be very simple like this version I made here or more elaborate or they call it Nasi liwet komplit (komplit=complete), which means it serves with arrays of entrees and side dishes.

Ikan Teri (Dried Anchovies)

I topped mine with pan-fried dried anchovies and some sambal goreng tempeh on the side. This is a complete meal on its own. The addition of daun kemangi / holy basil leaves made the nasi liwet even more aromatic. I pan-fried the daun kemangi briefly until crispy. You can throw them in and cook together with the rice too. There’s no right or wrong way to do this.

Holy Basil (Daun Kemangi)

When the whole red chilis have been cooked with the rice, it gets even more aromatic, spicier, and gosh…just so much better! At least that’s how I feel.
Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice)

Don’t let its humble presentation fools you. Nasi liwet is loaded with amazing aroma and umami flavor. I forgot to snap a photo of the ikan asin / salted mackerel. That…people, that thing is the lord of umami if I can say it that way! It’s hard for me not to go for second when I cook nasi liwet.
Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice) #rice #coconut #nasiliwet #indonesianfood

Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice)

Now, if you are not a big fan of stink beans (petai), you can absolutely skip them. I’m a HUGE fan and the addition of petai to nasi liwet just seal the deal for me 🙂
Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice) #rice #coconut #nasiliwet #indonesianfood

Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice) #rice #coconut #nasiliwet #indonesianfood

This nasi liwet Sunda can be made on stove-top, rice cooker or instant pot. My favorite ways are rice cooker and instant pot because they are easy and convenient.

Nasi Liwet Sunda ( Indonesian Aromatic Spiced and Coconut Rice) #rice #coconut #nasiliwet #indonesianfood
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Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice)

Nasi Liwet Sunda ( Indonesian Aromatic Spiced and Coconut Rice)

White long-grain rice is cooked in herbs, spices, coconut milk and served with arrays of side dishes. Can be made on stove-top, rice cooker, or instant pot.

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Ingredients

  • 3
    cups
    long grain white rice
  • 2
    Tbsp
    cooking oil
    divided
  • 4
    shallots
    peeled and thinly sliced
  • 2
    cloves
    garlic
    peeled and finely minced
  • 100
    gr
    salted mackerel (ikan asin)
    optional – cut or flake into small pieces
  • 1/2
    cup
    stink / sator / sataw beans
    thaw if frozen
  • 6
    whole red chili
  • 1
    large
    lemongrass
    trim the skinny top and cut into half
  • 2
    inch
    fresh galangal
    peeled
  • 4
    fresh bay leaves
    or 6-8 dried ones
  • 4
    kaffir lime leaves
    tear the edges to release flavor
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    sugar
  • 2 1/2
    cups
    coconut milk

Optional toppings / side dish:

Instructions

  1. Wash the rice with clean running water until the water is clear. Completely drain off the water with a strainer if necessary to make sure no water is collecting in between the rice grain. Set aside

Cooking on stove-top:

  1. Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Bring to a gentle boil and then lower the heat to simmer. Close the lid and cook for the next 20 minutes undisturbed. Remove from the heat after 20 minutes and wait for 10 minutes before opening the lid. After 10 minute, uncover the lid and fluff the rice with a fork. There should be some “crust” at the bottom of the pot, which is normal and in fact the local like this crispy crust (kerak nasi) at the bottom of the pot. You can discard the lemongrass stalks and other leaves

Cooking with rice cooker:

  1. Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Transfer to a rice cooker and cook like you would regular plain white rice or use the white rice setting if available. You can discard the lemongrass stalks and other leaves

Cooking with Instant pot:

  1. Press saute on Instant Pot. When it’s “HOT”, add 1 Tbsp of cooking oil and swirl it to coat the bottom of the pot. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Turn off the saute mode. Close the lid. Press “Pressure Cooker”. Set on “High Pressure” and use -/+ button to set the timer to 3 minutes. Turn the steam release valve to seal. When 3 minutes is over, wait 10 minutes and then release the pressure. I like to loosely cover the steam release valve with cloth when I release pressure. Once the pressure valve is down all the way, uncover the lid and fluff the rice. You can discard the lemongrass stalks and other leaves

While the rice is cooking:

  1. Preheat 1 Tbsp of oil in a large non-stick skillet. Pan fry the dried anchovies until crispy. Add about 1/4 tsp of sugar will give it a really nice sweet taste but not overly sweet. Remove into an absorbent paper towel. In the same skillet pan fry the basil until crispy

Serving:

  1. You can pile the toppings you prepare on top of the rice and let everyone get their own rice or served the toppings on the side

Other Indonesian Rice dishes you might like:
NASI KEBULI AYAM / INDONESIAN CHICKEN SPICED RICE
LEMPER AYAM / STICKY RICE CAKE WITH SPICED CHICKEN
MINI NASI TUMPENG (INDONESIAN SPICED YELLOW RICE)
NASI BAKAR AYAM KEMANGI (GRILLED RICE WITH CHICKEN AND BASIL)
NASI SAYUR MEDAN (INDONESIAN VEGETABLES WITH RICE)

Nasi Liwet Sunda ( Indonesian Aromatic Spiced and Coconut Rice) #rice #coconut #nasiliwet #indonesianfood

Thai Red Curry in a Hurry Ramen

Thai Red Curry in a Hurry Ramen – Comforting, delicious, creamy, and spicy (or not) bowl of ramen noodles in less than 30 minutes. A semi-homemade meal is one of the best!

I wanted something really easy, quick, yet comforting, spicy, creamy to conquer this winter gray yesterday. My fridge and pantry are pretty well stocked but I had so many things to do and I just wanted to fill this hole and move on. Thai red curry paste..checked, instant ramen noodles…checked, leftover chicken…checked and so the Thai Red Curry in a Hurry Ramen was born.

Dried Ramen Noodles

It’s true that I could have just cooked myself an instant noodle using all the spice packs and be done with. But I wanted to put this Thai red curry paste to use. This Mae Ploy red curry paste is free of MSG and artificial coloring. If I were to use the spice packs from the instant noodles, that won’t be the case, though I won’t deny that I like them too 😉

Thai Red Curry Paste

I only used the dehydrated vegetables and fish cakes that are included in the instant ramen. Do you see the cute Panda fish cakes ?. Made my day 🙂

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

You can use greens like bokchoy, broccoli, or even kimchi. I used green peas here.
Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

My favorite last few bites where I could scoop up the creamy soup and little bits of whatever still in there.
Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

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Thai Red Curry in a Hurry Ramen

Thai Red Curry in a Hurry Ramen

Comforting, delicious, creamy, and spicy (or not) bowl of ramen noodles in less than 30 minutes. A semi-homemade meal is one of the best

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Instructions

  1. Cook the instant ramen noodles according to the instruction. Do not overcook the noodles. Al dente is preferred. Drain and set aside

  2. In a medium saucepan or skillet, preheat cooking oil. Add curry paste and stir fry for about 30 seconds. If you are using raw meat or seafood slices, add them in along with the veggies and dehydrated veggie pack from the instant ramen (if using) and stir fry until the meat/seafood turn color.  Pour in coconut milk and let it gently simmer and not boiling hard. Once the coconut milk comes to a gentle simmer, if you are using leftover cooked meat, add them in. Seasoned with fish sauce and sugar to your taste. Add the cooked ramen in and remove from the heat. Garnish with chopped green onions if using. Serve immediately

Other Ramen Noodle Recipes you might like:
SHIO RAMEN
RAMEN WITH BROILED LOBSTER TAIL IN SQUID INK BROTH
EASY KIMCHI RAMEN
PUMPKIN RAMEN
SHOYU RAMEN

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)- Butter cookie dough is piped to form beautiful roses and swirls and baked to perfection. These buttery and crumbly cookies are popular in Indonesia during occasions like Chinese New Year and Lebaran/Eid Al-Fitr.

Just when I thought we were recovering from the holiday food coma, the Chinese New Year (CNY) is lurking around the corner. It’s a little over a month! This is one of the most important celebrations in our family. Two months before CNY, stores are already decorated with CNY decorations. People are busy preparing for this big day of the year. New clothes were one of the must items that my mom made sure we wore on the first day of CNY.

Kue Semprit Susu (Indonesian Butter Cookies)

Using Wilton 1M piping tip

I would go over my aunt’s house to help her baked trays and trays of CNY cookies to distribute to families and relatives. We took about 1 week to bake several different kind of cookies and cakes. Several of the cookies that she often made are these Kue Semprit, Kue Bangkit, Kue Salju, Kue Skippi, Kue Nastar, Kue Kapit, Lapis Legit Prune, and Bika Ambon.

Kue Semprit Susu (Indonesian Butter Cookies)

Few years ago I made all those cookies I mentioned before except for Kue Semprit. This year I thought I added Kue Semprit to the CNY cookies collection 🙂 I haven’t had them for ages!!

Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)

Using Wilton 4B piping tip

Kue semprit is one of my CNY favorite cookies. It’s buttery, it’s crumbly…what not to love about that! (except for the expanding waistline!). I was hoping to keep shape for our upcoming Hawaii trip, but all these CNY cookies baking I’ve been doing for the past couple days were real SPOILERS!

It is named as such, kue semprit, because of how it is made. Each cookie is piped using piping tip to form beautiful flowers.

Kue Semprit Susu (Indonesian Butter Cookies)

You will see most kue semprit is decorated with a small piece of red sweetened cherry in the middle. I didn’t have any and just use little chocolate morsels!
Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)

I guess you don’t need me to tell you how incredibly good the house smelled when these kue semprit were baking in the oven!!!! You can’t lie when there’s butter in there!
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Kue Semprit Susu (Indonesian Butter Cookies)

Kue Semprit Susu (Indonesian Butter Cookies)

Butter cookie dough are piped to form beautiful roses and swirls and baked to perfection. These buttery and crumbly cookies are popular in Indonesia during occasions like Chinese New Year and Lebaran/Eid Al-Fitr.

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Ingredients

Wet ingredients:

  • 150
    gr
    butter
    unsalted, softened
  • 80
    gr
    confectioner’s sugar
  • 1
    large egg yolk

Instructions

  1. Preheat oven to 330 F. Place the baking rack 3rd from top. Line baking sheets with parchement papers. I usually let the butter sits out at room temperature for 30 minutes before I plan to start making the dough. The butter should be soft and not melting

  2. In a mixing bowl, mix all the dry ingredients and set aside. Once the butter has softened, place the butter and sugar in a bowl of the stand mixer, use the flat beater and mix at low speed for 1 minute and then increase the speed to medium and mix until the sugar and butter is mixed through, about 2 minutes. Add egg yolk and continue to mix. Switch to “stir” and then gradually add in the dry ingredient mixture in 3-4 batches until you get a thick batter. 

  3. If you plan to use 2 different piping tips, cut off about 1-inch of the piping bag and place the piping tips into the bag and fill up two piping bags with the dough. Push as much air out as possible. The 1M tip will create roses, stars, drop flowers. The 4B tip will create pulled stars design

  4. Pipe the cookies about 2 inches apart as they will spread when bake. Place one chocolate morsel for decoration if you wish. I suggest placing the piped cookies in the refrigerator for 15 minutes before baking as this will help to maintain the shape of the flowers you piped when it bakes. I baked one tray at the time, just because my oven is funky when I tried to bake two trays at the same time. So, know your oven! Bake for 20 minutes and repeat with the rest of the cookies

  5. Let the cookies cool on the baking sheet for 1 minute then transfer the baked cookies to cooling rack and let them cool off completely. Store in an air-tight  and dry container and it can last for a month

Other Chinese New Year Cookies and Sweets you might like:
Kue Bangkit
Kue Salju
Kue Skippi
Kue Nastar
Kue Kapit/Kue Semprong
Lapis Legit Prune
Bika Ambon

Kue Semprit Susu (Indonesian Butter Cookies) #CNY #chinesenewyear #cookies

Burger Daging Sapi (Indonesian Beef Burger)

Burger Daging Sapi (Indonesian Beef Burger) – This Indo Western fusion burger is popular street food and the special sambal sauce used to dress this burger is what makes it irresistibly good.

Okay you are thinking…burger? Indonesia? The truth is of course burger is not an authentic Indonesian food. It is one of the incredibly popular street food in Indonesia however! I remember as a kid in Indonesia, I loved to watch the guy cooking and flipping meat patties in his pushcart. Street food burgers were one of mine and my siblings favorite foods.
There is also chicken burger (Burger Daging Ayam) available where the ground chicken patties are breaded and fried. Nothing new than you already know.

WHAT MAKES INDONESIAN BEEF BURGER SPECIAL THEN?
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It’s the sauce that is used to dress this burger is what makes it special. Of course, there are many other varieties of sauces different sellers would use, but to me the “original” version would be the combination of mayonnaise and spicy sambal sauce, for example, Sambal ABC. I grew up with Sambal ABC since I was a kid!! This is like our multipurpose sambal that we used to eat with chicken, fries, and pretty much anything. This was before Sriracha chili sauce exists.
The burger is usually also served with a piece of lettuce, a slice of tomato and sometimes a slice of cucumber. A typical anatomy of Indonesian burger!
Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal

Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal

The combination of kewpie mayo and sambal is sooo good! At least to me! My childhood flashed right in front of me at the first bite of this burger! Immediately I yearned for that street food burger!
Kewpie Mayo
I made a deluxe version by adding a fried egg 😉
Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal

Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal
Eating this street food burger as a kid, was as close as we can get to Western food (before Mc. Donald’s and other burger chains opened up at my hometown!). It got us excited as a kid! My parents, of course, consider burger as a snack and not a real meal because a real meal would involve rice and several dishes and a soup! 🙂

Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal

Burger Daging Sapi (Indonesian Beef Burger)

Burger Daging Sapi (Indonesian Beef Burger)

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Ingredients

Burger patties:

  • 450
    gr
    ground beef
  • 150
    gr
    bread crumb
  • 1
    medium onion
    peeled and finely chopped
  • 1
    tsp
    salt
  • 1/2
    tsp
    freshly ground pepper
  • 1
    large egg
    beaten
  • 2
    Tbsp
    Butter
    and more for the buns

Other ingredients:

  • Fresh lettuce
  • 1
    large tomato
    sliced
  • Hamburger buns
    I used brioche buns
  • Fried eggs

Instructions

  1. Mix all the ingredients for burger patties, except for butter, in a large mixing bowl. Take care not to overmix the meat so it won’t be tough. Shape them into a patty about 5-inch in diameter and about 1/2-inch thick. You should be able to make about 12 patties

  2. Melt the butter in a large skillet. Cook the beef patties about 3-5 minutes on each side, depending on the doneness you like and also the thickness of the patty. Repeat with the rest of the patty

Dressing the burger:

  1. Brush both sides of the burger with butter and then briefly toast them on the skillet or in a toaster

  2. Place a piece of lettuce, follow by tomato and cucumber if using. Place the meat patty on top. Dress with kewpie mayo and sambal. Top with fried egg and then close with the top bun and serve immediately

Other Indonesian Street Food you might like:
TEMPEH MENDOAN / CRISPY THIN FRIED SPICED TEMPEH
KETOPRAK / VERMICELLI TOFU SALAD AND PEANUT DRESSING
MARTABAK MESIR (INDONESIAN BEEF STUFFED PANCAKES)

Burger Daging Sapi (Indonesian Beef Burger) #burger #beef #kewpiemayo #sambal