Lodeh is Indonesian food from Java. Normally we use long beans, chayote, cabbage, baby corn and melinjo leaves. This time I'll make Lodeh use long beans, corn, cabbage...I didn't find chayote this time.



Okay ! Let's cook...



Ingredients :



3 C long beans, cut short

3 C cabbage

1 can whole kernel corn / frozen corn or baby corn
1 1/2 C frozen lima beans



Spices :



1 tsp corriander

3 chilies

2 shallot

1 garlic cloves

Grind the spices



Oil

1/2 can coconut milk

Salt

White ground pepper





Heat oil in a big pan, add the spice. Fry for 1/2 minute.

Add 2 cup of water, let boiling. Add the vegetables, cook for 5 minutes.

Add coconut milk, salt and pepper...cook for 10 mintes. Stirring frequently.



Enjoy with steam jasmine rice....yummy !!





PS:

You can add a little bit shrimp paste for non vegetarian people.

Again, this is one of my favorite fried food. Some people in Indonesia add shrimp when they make this snack. I'm vegetarian and this blog about vegetarian kithen, so...without shrimps or anything with face (my husband's word).

In Indonesia we eat this snack together with small chili, rawit....I made a little bit modification. I add the chilies with the spices.



Okay ! Enough the chit chat....let's make BAKWAN JAGUNG.



Ingredients :



3 garlic cloves

3 chilies

1/2 tsp corriander

1 tsp sugar or brown sugar

Salt

White ground pepper

1 bunch green onion
1 can (15oz) whole kernel corn
1 C cabbage
1 C carrot
2 C all purpose flour
Water
Oil for fry


Grind the six first ingredients until smooth. In a big bowl put together the vegetables, spice, flour and water.
Stirring well, then fry them 1 spoon by 1 spoon until the dough finish.

I didn't make video for this recipe, because similar with Bakwan.

I got this Moroccan recipe style from Deborah Madison's book. My husband cooked this food when he came to Indonesia.



I never ate chickpea or some people call garbanzo beans before, and I like the taste.



This recipe use kalamata olive if you hard to get this olive you can use regular ripe olive, the taste a little bit different. Kalamata olive has salty taste.







This the ingredients :







20 quarter arthicoke (I use arthicoke hearts, marinated in oil in jar)



Juice of 3 lemons



Salt



Saffron, soak in a little bit warm water



3 T olive oil



1 onion, diced



2 bell pepper, diced







Spice paste : -1/2 tsp ground cumin



-1/2 tsp pepper



-1/2 tsp turmeric



-1 1/2 tsp ground red chili (I use cayenne powder)



-1 T tomato paste







1 can (15oz) Chickpeas



12 Kalamata olives



2 T mixed dried parsley and cilantro











Heat the oil in a large pan over high heat. Add the onion and pepper, saute for 1 minute, then add the spice paste. Reduce heat to medium.



Add saffron and arthichoke, continue cooking turning the vegetables frequently. Add the chickpea, lemon, olives, herbs and 2 cups of water. Lower the heat and simmer for 15 minutes.



Taste for salt.....and enjoy with couscous or rice.

Ketoprak !! From Jakarta, very simple and normally you can find this food as a pedestrian food in Indonesia. Inexpensive..but taste good !!

They eat this food with lontong or ketupat...what I have to say in English ? Hmmmm rice cake...not exactly. Okay, next time we talk about this lontong or ketupat...but this time is time for KETOPRAK.



Ingredients :



For sauce :



3T peanut butter

3 chilies (it depends, if you crazy with chili like me....I use habanero)

2 garlic cloves

brown palm sugar

salt

sweet soy sauce ( you can easily get this in asian store)





3C rice vermicelli or miehun or bihun, soak in boiled water a few minutes

2C mung bean sprout, soak in boiled water only less than 1 minute

2C fried tofu

Fried shallot



Grind chilies, garlic, sugar, and salt until smooth. Add peanut butter, stirring well. If too thick add hot water.



Put the rice vermicelli on the plate, over the top with fried tofu and mung bean sprouts.

Spread the sauce and top with fried shallot...tada.......ready to eat !!

This time not originally my recipe or Indonesian food. I got this recipe from Deborah Madison cookbook, she has tons of good recipe. I love it...recommended cookbook for vegetarian.


I made a few change from the original recipe (only a few little things) kinda I use more cheese (can't help ! I love cheese), more lemon.





Okay !! Let's cook...





Ingredients :





3 T olive oil


1 onion, thinly sliced


3 garlic cloves, chopped


1 1/2 tsp dried oregano


1/4 tsp ground cinnamon


5 tomatoes, diced or 1 15oz can diced tomatoes ( I always use canned tomatoes, easier)


2 tsp honey


1 tsp capers, rinsed


salt


white ground pepper


1 large cauliflower, broken into florets


Juice of 1 lemon


6 oz crumbled feta cheese (BEST part !! Yummy!)


1 T dried parsley








Preheat the oven 400F and lightly oil 2-quart gratin dish.





Heat the oil on medium, add onion, garlic, oregano and cinnamon. Cook until onion looks transparent, about hmm..5 0r 7 minutes. Add tomatoes cook for a few minutes, then add honey, capers, parsley and season with salt and pepper.


Set a side.





Now, steam cauliflower for about 5 minutes. Get the gratin dish...spoon half of sauce and put half of cauliflower and half of cheese on top of the sauce.


Repeat with the remaining sauce, cauliflower and cheese. Squeeze lemon juice over the top.


Bake about 20 minutes until bubbling and then brown under the broiler.


Serve with couscous...enjoy !!

I love love love this snack. Don't ask me why, I don't know....maybe, because the wrap really crunchy or I just love fried food (then I really wonder why I have to work out and exercise hard everyday without lose my weight..ha..ha..ha..).


Yes, I grew up in a not really big city in Indonesia...Semarang. This ity is famous with special spring rolls, Lumpia Semarang. Next time I'll make a video about this food, how to make Lumpia Semarang.


Now, I'll make Vegetable Spring Rolls





Ingredients :





3 C cabbage


2 C mung bean sprouts


2 C shredded carrot


1 shallot, thinly slice


1 T soybean paste


3 garlic


3 chilies


salt


white ground pepper


1 egg


1 pkg spring rolls wrap



Romano Cheese, optional








Grind garlic, chilies, salt and sugar. In a big bowl, put together the vegetabes, ground spices, white pepper and egg. Stirring well.


Get 1 spring roll wrap, put on the big flat plate or chopping board.


Put 1 T of the filling and roll ( I showing how to roll them in video). Remember you have to work fast, because the spring roll wrap easy to dry and if dry, they really hard to roll.





Fry them, try to deep fry for the best result.

In Indonesia we can find bakwan in pedestrian food.

Many places sell this fried food, easy to make and delicious....honestly, oily too.

So, if you want to make them as a snack....not too often.



This is the ingredient :



3 C cabbage

2 C mung bean sprouts

2 C shredded carrot

3 garlic

2 chilies

1 tsp ground corriander

salt

brown palm sugar

2 C all purpose flour

1 C water

oil for fry





Grind garlic, chilies, salt, brown palm sugar, corriander. Put the vegetables together in one big bowl add the ground spices. Add flour and water, stirring well then fried them in the hot oil until golden brown.



Enjoy them with Mae Ploy or Sriracha...hhhmmm yummy !!