Sambal Goreng Telur Puyuh

again, one of my favorite meals come to my blog :p
I HAVE to write this recipe here, so that whenever I want to remake it I can just peek it.
It’s my mom’s recipe, and I never can resist not to eat two plates whenever she cooked this at home =)

After moving out, I have to ask mom for this recipe, and luckily its quite simple. You just have to find that perfect balance in order to elevate the taste. You can find below what you need to make the dish.

Quail eggs (approx. 15 pcs) – Boil them until cooked and then peel the shells. Fry them for 1-2 minutes to make them last longer
Prawns (approx. 15pcs or around 200gr)
2-3 pcs Potatoes (peel, cut them into cubes 1x1cm, and then fry them until golden brown)
Green peas or snow peas (approx. 100 – 150 gr)
200 ml coconut milk
1 tbsp tamarind (dilute them with a bit of water)
1 tbsp sugar
salt (to taste – approx. 1 tsp)
pepper (to taste)
Oil (approx. 3 tbsp)

Bumbu/seasoning – Blend:
5 pcs shallot
3 pcs garlic
5 pcs big chili (or more if you want more spice)
approx. 3-5 pcs dried shrimps

First, preheat the oil in a medium/large pan (or wok. make sure the pan has enough depth because we will pour some liquid inside later on). Saute the blended seasoning in the pan, cook until the color changed and the seasoning got thickened and the oil got separated to the seasoning. Afterwards, throw in the prawns into the pan, cook for a while until the color (of the prawns) slightly changed. Then throw in the boiled quail eggs into the pan. simmer for a while and then throw the green peas/snow peas and fried potatoes in. Mix them a bit with the seasoning and then pour in the coconut milk, add the sugar, the tamarind, salt, and pepper into the dish. Don’t forget to taste them to get the desired flavor. lower the heat, wait until the seasoning absorbed into all the ingredients (make sure you don’t cook it too long, otherwise the prawns and peas will be overcooked).
Your sambal goreng is ready. Serve it with steamed rice, and if you like, eat together with kerupuk (or emping). ENJOY!




Soto Betawi (soto recipe with milk)

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Soto betawi is one of soto that i could never resist. Its full of flavour yet everything goes in harmony (rrr :p).

Since its hardly to find this type of soto here in NL (not even exist i think!), i decided to just browse the recipe around on internet and i was quite lucky i found a very nice recipe that gave a surprise even to myself (apparently i can make a quite delicious soto betawi ! *brag)

Fyi – in case one wants to know, the significant difference between soto betawi with other soto i have posted here (soto ayam lamongan) is that this soto uses milk and coconut milk (santan) for the soup.

To make the menu complete, I also write the side dish recipe of this soto (acar mentimun) here πŸ™‚

So, here we go!

Soto Betawi


500 gr beef (can also use chicken, or combined with other parts of cow – jeroan (innards?))
1000 ml-1500 ml Water (for boiling the beef)
200 ml thick coconut milk
250 ml fresh milk (UHT is also ok)
1 tablespoon Butter
2 cm ginger, crushed
4 cm Galangal (Laos – Lengkuas), crushed
2 pcs lemon grass (Sereh), crushed
2 pcs of Salam leaves

Blend (make into paste):
4 pcs shallot (or 5 pcs small red onion), pre-roasted
4 cloves garlic, pre-roasted
3 pcs candleberry nut (kemiri), pre-roasted
1 teaspoon corriander (ketumbar), pre-roasted
1/2 teaspoon cumin (jinten)
1/2 teaspoon nutmeg (biji pala)
1 teaspoon white/black pepper
Salt (to taste)


Cook the water until boiled, then insert the beef, ginger and galangal. Cook until the beef become tender.Β Take out and drain the beef, fry them in a pan until it gets brown. Then, cut the beef into small squares (approx. 1-2cm). Set aside. Keep the leftover water. We will need it also for the soup later on.

Saute the blended ingredients (use sufficient amount of oil) until it get cooked (the smell got slightly changed and become aromatic). Don’t forget to also insert the lemon grass and salam leaves into the sauteed ingredients. After the sauteed ingredients become aromatic, insert the coconut milk, milk, and butter into the (saute) pan. Cook until it get boiled, and then pour them into the leftover water from the beef (we need approx. 250 ml of the leftover water, but you can also add more if preferably a less thick soup). Cook until it gets boiled. Put inside all the cut beef and then wait until boiling again. The soto is ready to serve.

Recipe for Acar (Pickle):


Approx. 100 gr cucumber, take aside the inner parts and cut to taste
Approx. 100 gr carrot, peel and cut to taste
15 pcs bird chili (cabe rawit), can be added to taste
Approx. 10 pcs small red onion (bawang merah kecil) or approx. 5 shallot, peel and cut into two (or in case of shallot – cut into 4)

150 ml boiled water
2 tablespoon of sugar
1/2 teaspoon of salt (or more to taste)
1 teaspoon vinegar (or more to taste)


Mix boiled water, sugar, salt, and vinegar in one bowl, stir well.

insert cucumber, carrot, bird chili, small red onion/shallot into the bowl, stir again evenly. Marinade for at least 15 minutes. The acar is ready to serve.