Indonesian “Pecel” with Homemade Bawang Goreng

Indonesian pecel is  mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.



  • Peanut
  • Shallots
  • Chili
  • Candle nut
  • Palm sugar
  • Salt


  • Spinach
  • Carrots
  • Cabbage
  • Beansprouts
  • French green bean


  • Shallots
  • Kerupuk


  1. Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
  2. Ground all the sauce ingredients and add boiling water until slightly watery
  3. Coat sliced shallots with flour, fry until golden brown
  4. Fry kerupuk until well-expanded
  5. Serve with a dash of sweet soy sauce (kecap)

Indonesian “Nyemek” Noodle

Missing this daily food in Jogjakarta, Java Island. Recipe below.


  • 4 cloves red shallot
  • 1 red chili pepper
  • 2 cloves garlic
  • 1 indian walnut
  • 1 cup mushroom
  • 1 tomato
  • water
  • 1 lbs of noodle
  • 1 tbsp Soy sauce
  • 1.5 tbsp Sweet soy sauce
  • 1 tsp Fish sauce
  • 1.5 tsp Chili paste
  • 1.5 cup Spinach or cabbage


  1. Saute the first ingredients before water in oil until fragrant
  2. Add water and make it boils
  3. Add noodle and adjust water until covering the noodle
  4. Add the other ingredients and wait until the the noodle is cooked and the water reduced to half