Category Archives: Recipe

Recipe: Es Pisang Ijo – by Chef Woro Prabandari (Passion, 2017)

When challenged to create a modern Indonesian take on dessert, Chef Woro showed no signs of hesitation when she chose Southern Sulawesi’s pride and joy – es pisang hijau.

Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuits – crushed and spread all over the plate.


Pisang hijau sphere
150 gram Pisang tanduk, steamed
100 gram Rice flour
50 gram Glutinous rice flour
50 gram Sagoo flour
50 gram Granulated sugar
50 ml Suji leaf extract
50 ml Pandan leaf extract
150 ml Coconut milk

Coconut milk porridge / bubur sum sum
25 gram Rice flour
60 gram Granulated sugar
5 gram Salt
500 ml Coconut milk

Frambozen syrup
100 gram Granulated sugar
50 ml Water
To taste Frambozen essence


Pisang hijau sphere:
1. Steam pisang tanduk for 15 to 20 minutes until it becomes smooth. Make into round shapes.
2. Mix well other ingredients and cook until sticky and spherical. Fill it with the round-shaped steamed banana.
3. Steam for additional 15 to 20 minutes. Cool it down and ready to serve.

Bubur sum sum:
1. Mix all ingredients together.
2. Cook until bubbly and cool it down for 5 minutes.
3. Chill first before served.

Frambozen syrup:
1. Bring sugar and water to boil for 10 minutes.
2. Add frambozen essence into it and cool it down.

How to style the dish:
1. On the plate, make the bubur sum sum into pasta shape.
2. With the bubur sum sum as the foundation, put the banana sphere on the
3. Decorate the dish with frambozen syrup drops. You can decorate it with biscuits to make it crunchy or other garnish if you like.
4. Enjoy!

Original link:

Images by: Dwi N. Hadi

Here’s One for the Famous Japanese Cheesecake! (via Tasty Japan)

Yes, this one has been a trend since last year and showing no signs of stopping even though the baked cheese tart kicks in.

So do you love this one as well? Here’s how to do it!

Credit: Tasty Japan & Looloo

VIDEO: Chef Fernando Sindu’s Holiday Special Treats (via JAX)

Still about Chef Fernando Sindu and his holiday recipe that I shared with you last week, here is the video this time! 😉



EAT: Holiday Special Treats (JAX, Dec 2015)

Chef Nando shares his secret recipe for a successful Thanksgiving treat for everyone.

November and December are the favorite time of the year for many. Not only that there’s Thanksgiving with its famous treats, it’s also the season for trips and holidays. Perhaps even some of us have already planned to make this season the most exciting part of the year.

Fernando Sindu, the energetic chef with enormous creativity flair that we once interviewed back at Benedict, has decided to share the readers of JAX with his finest recipe for the holiday. For this occasion only, he has whipped us all with an easy recipe to follow but certainly, a very wholesome one.

The challenge would be the time consuming part during the cooking. However, for those who are aware with his renowned might and magic in the kitchens of Umabo and Benedict, it’s definitely a must-not-miss opportunity to challenge ourselves in the kitchen with this one.

This time, Chef Nando decides to substitute the turkey with chicken to make the whole cooking process simpler. As for the rest, he has prepared a good stuffing but with the use of apple as a twist and an ounce of sentimentality.

“I used to visit my friend’s home back in NY for the Thanksgiving dinner. What I remembered most is the scent of the herbs when I entered the house. There’s this smell of sage, thyme, and the lemony scent that made it all so good”, confesses the chef.

Aside from that, Chef Nando uses mashed sweet potato instead of the regular potato and pairing it with the good old cranberry sauce. Additionally, he’s also preparing the very quick and easy cream cheese potato salad for you to try.

He also shares us some tips and tricks to make the whole cooking process went well. “Firstly, the brining process of using salt and sugar is very important so that the chicken wouldn’t dry out when cooked. Secondly, we have to make sure that the skin should be crispy and the meat wholly cooked by putting some butter. Lastly, the stuffing should be made drenched by eggs or liquid. This time I will be using chicken stock and apple cider”, shares the chef.

There’s one last note also for us to be aware of and that came from the roasting process.

“The rule of thumb is to roast the chicken in high temperature first to get that crispy skin and next in low temperature to make sure that the meat is well-cooked”, says Chef Nando.

It has become apparent that this will be the Thanksgiving treat that everybody will be longing for in their homes.

Meanwhile, we welcome you to give it a try and we wish you a happy holiday!



Apple-sage stuffing roast chicken with sweet potatoes mash, country gravy, cranberry sauce, and cream cheese potatoes salad.

Yield: 4 people

Roast chicken 

chicken, large broiler, 900g-1100g                1ea
butter                                                                               40gr
thyme, sprigs                                                               1ea
salt and pepper                                                           as needed

Apple sage stuffing  

apples, medium diced                                               50gr
bread, medium diced                                                30gr
onions, medium diced                                              25gr
celery, medium diced                                               5gr
carrot, medium diced                                               5gr
garlic, chopped                                                            5gr
shallots, chopped                                                       5gr
apple cider                                                                     25ml
eggs                                                                                   1ea
salt and pepper                                                           as needed
thyme, parsley, sage                                                 5gr

Sweet potatoes mash

sweet potatoes                                                       50gr
pumpkin                                                                      50gr
butter                                                                           20gr
cream                                                                           10ml
milk                                                                               10ml
salt and pepper                                                       as needed

Turkey gravy

chicken stock                                                             200ml
bones/wing tips                                                        50gr
flour, all purpose                                                      20gr
butter                                                                             15gr
onions and carrot                                                    20gr
salt and pepper                                                         as needed

Cranberry sauce

frozen cranberry                                                    200gr
sugar                                                                              40gr
lemon juice                                                                10ml

Cream cheese potato salsa

baby potatoes, cooked, cut half                      200gr
cream cheese                                                             30gr
mayonnaise                                                                 20gr
red onions, bronoise                                              10gr
chopped herbs                                                           5gr
salt and pepper                                                          as needed


Original link:

VIDEO: A Gourmet Recipe for Bandrek [via Tastemade]

Finally, it’s time for the third recipe of native Indonesian beverages that were featured by Tastemade – the mighty Bandrek!

Bandrek is not only very Indonesian with its characters but it also has the soothing effect to unwind you from any kind of sadness or to beat the cold weather (which is actually quite rare in Indonesia except in my hometown Bandung).

So here’s the recipe and the video for you, by Tastemade!



RECIPE (for 2 servings)

  • 2 ½ cups of water
  • 2 cinnamon sticks
  • 10 whole cloves
  • 10 cardamon seeds
  • 2 lemongrass stalks
  • 4 big-ish slices of ginger
  • 1 young coconut
  • ½ disk palm sugar (gula kelapa)


– 2 tbsp of sweetened condensed milk


  1. Add cardamon seeds to mortar and pestle and pound to release the seeds. Then add to pot.
  2. Cut lemongrass into 6 inch pieces. discard the the top green part. Peel the outer layer off and discard, pound in mortar and pestle then add to pot.
  3. Cut ginger into 4, ½ inch pieces. Add cinnamon sticks, whole cloves and cut ginger to pot.
  4. Add water and bring to a boil, Reduce heat and let simmer for 10 min.
  5. While pot is simmering, cut your coconut. With the heel of your knife, make four deep cuts around the top of your coconut. Pry open one of the cuts with the heel of your knife to open the the coconut. Discard the milk and scrape out the meat with a spoon.
  6. Add desired amount of coconut meat into two glasses, set aside.
  7. After simmering for 10 min, add palm sugar into the pot. Once the sugar has dissolved (around 2 minutes) your Bandrek will be ready.
  8. Using a small strainer pour out the liquid into your glasses with young coconut meat inside. Serve warm.
  9. For a little added sweetness 1 tsp of sweetened condensed milk.