Pasta Goreng

Good for a cocktail snack

200 g ikan tengiri (Spanish mackerel), meat only, finely chopped
2 cloves garlic, finely chopped, 10 g
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 Tbs corn meal, 10 g
1 Tbs chopped selederi (local celery) leaves 300 g cooked pasta (zitoni tagliati rigati) 1 egg white, 30 g
130 g bread crumbs
200 ml cooking oil for frying


1.Mix Spanish mackerel with garlic, salt and ground pepper, corn meal and chopped local celery leaves. Mix well.
2.Take every time a piece of pasta, stuff with a pinch of spiced fish meat.
3.Steam for some minutes, take from steamer and dip into egg white and roll into the bread crumbs.
4.Fry until brownish and done. Serve with a sauce of your liking.

Makes 4 servings.
1.Make a paste of shallots, garlic, red chilies, candlenuts, turmeric, ginger and galangal. Stir-fry until aromatic, add lemon grass, salam leaves, minced beef, tomato and straw mushrooms. Continue stir-frying for a minute or two.
2.Add coconut milk and season with salt. Continue until done.
3.Serve the pasta with the coconut milk sauce and sprinkle chopped local celery leaves over it.

Recipes by : Suryatini N. Ganie


Cendol Pasta


A unique refreshing drink

1 liter coconut milk
250 g granulated sugar
2 screwpine leaves, 25 cm
A pinch of salt
300 g green colored cooked pasta (zitoni, tagliati, rigati)
200 g cincau hitam (Black colored cincau, supermarket, traditional market), cut into cubes
200 g pacar Cina matang(cooked pacar cina, ready in supermarkets, traditional markets)
Ice cubes

1.Mix coconut milk with granulated sugar, screwpine leaves and salt.
2.Bring to the boil until sugar is completely dissolved whilst stirring to avoid coconut milk from curdling.
3.Take suitable glasses and put 3 Tbs green pasta, 2 Tbs black cincau, 2 Tbs pacar cina and pour in 200 ml coconut milk in each glass.
4.Add ice cubes to your liking and serve immediately whilst still very cold.

Makes 4 servings.

Recipes by : Suryatini N. Ganie

Kalio Pasta

An Indonesian touch to Italian pasta

250 g straw mushrooms, hard parts discarded, rinsed, drained, finely cut
4 shallots, 40 g
2 cloves garlic, 10 g
3 red chilies, 30 g
2 candlenuts, 10 g
A slice of fresh turmeric, 10 g
A slice of fresh ginger, 10 g
A slice of fresh galangal, 10 g
2 Tbs cooking oil, for stir-frying
A stalk of lemongrass, pound, 25 cm
A salam leaf
200 g minced beef
1 red tomato, roughly cut, 100 g
200 ml coconut milk
1 tsp salt or to taste
300 g cooked pasta (ditaloni or rigati) 1 Tbs chopped celery, for taburan

Recipes by : Suryatini N. Ganie

Bandeng Zalm


1 milk fish, scaled, cleaned, 500 g
3 cloves garlic, roughly cut, 15 g
3 green tomatoes, roughly cut, 150 g
1 red tomato, roughly cut, 100 g
1 tsp salt or to taste
1 Tbs margarine or butter
300 ml water

1.Cut milk fish into 2 parts.
2.Mix garlic, green tomato, red tomato and milk fish, season with salt, margarine or butter and pour in water. Let come to the boil and simmer on lower flame for 1 hour or put in a pressure cooker for at least 30 minutes.

Makes: 4 servings

Recipes by : Suryatini N. Ganie

Indonesian Pork Curry

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 tbsp vegetable oil
750g/1½lb pork strips or pork shoulder steaks, diced into 2cm/1in squares
1 onion, peeled and sliced thinly
1 garlic clove, peeled and crushed
2.5cm/1in piece root ginger, peeled and finely grated
1 tsp fennel seeds
1 stick fresh lemongrass, sliced thinly
6 tbsp red or green Thai curry paste
300ml/½ pint creamed coconut
350g/12oz pumpkin, peeled and cut into 2.5cm/1in cubes
1 tbsp fresh coriander, coarsely shredded
1 tbsp fresh basil, coarsely shredded
300g/10oz fresh spinach leaves, picked and washed
1 tbsp lime juice
salt and freshly ground black pepper

1. Heat the oil in the wok or heavy based frying pan until smoking.
2. Cook the pork in batches until browned all over and golden, remove, keep warm.
3. Add the onion and garlic and cook over a gentle heat until softened.
4. Add the pumpkin, ginger, fennel seeds and lemongrass and cook for 5 minutes on a low heat.
5. Stir in the Thai curry paste and cook together until fragrant.
6. Return the pork to the pan with the coconut milk, bring to the boil, simmer for 10-12 minutes.
7. Finally stir in the spinach, herbs and season to taste, stir in the lime juice and serve with fluffy steamed or boiled rice.

A delicious radish soup

200 g lobak (Chinese radish), thinly scraped, rinsed, thinly cut. The larger
part cut in two
250 g chicken breast, boiled in 1200 ml water to make stock. When meat is tender, cut into cubes
175 g yellow tofu, cut in cubes of
1 1/2 x 1 1/2 cm
200 g sawi hijau (Chinese flowering
cabbage), cut in 2 cm pieces
1 onion, finely sliced, 100 g
3 cloves garlic, finely sliced, 15 g
2 slices of fresh ginger, pound, 20 g
1/4 tsp ground pepper
1 tsp salt or to taste
2 Tbs cooking oil for stir frying

1.Stir fry onion, garlic and ginger until aromatic.
2.Put the stir fry into the chicken stock and simmer for 20 minutes.
3.Add tofu cubes, continue for a minute or two, and season with pepper and salt.
4.Before taking from flame, add flowering cabbage and radish, serve while hot.

Makes: 4 servings

Recipes by : Suryatini N. Ganie

250 g lobak (Chinese radish), thinly scraped, rinsed, cut in long strips
3 cloves garlic, mashed, 15 g
3 Tbs thick coconut milk
1/4 tsp salt
3 shallots, finely sliced, 30 g
6 red tiny chilies, finely sliced, 30 g
3 tsp lime juice
2 Tbs cooking oil
1/4 tsp salty soy sauce
1/4 tsp salt
2 Tbs water

1. Mix garlic with coconut milk and salt.
2. Put radish in the marinade for 15 minutes until the coconut milk is absorbed.
3. Making the sambal: Mix shallots, tiny chilies, lime juice,
cooking oil, salty soy sauce, salt and water. Mix well.
4.Grill the radish over charcoal and then baste with the remaining marinade until brownish and done.
5.Serve hot with the sambal.

Makes: 6 servings

Recipes by : Suryatini N. Ganie