Recipe Sambal Matah

Sambal Matah is a famous Balinese raw sambal that combines fresh ingredients to create a burst of flavor. "Matah" means raw in Balinese, emphasizing the uncooked nature of this sambal. It’s a perfect accompaniment to grilled fish, chicken, or even as a side dish to spice up your meals.

To make Sambal Matah, you will need the following ingredients:

  • 5 shallots, thinly sliced
  • 5 cloves of garlic, thinly sliced
  • 10 bird’s eye chilies (adjust to taste), thinly sliced
  • 2 stalks of lemongrass, outer layers removed, finely sliced
  • 3 kaffir lime leaves, finely sliced
  • 1 teaspoon of shrimp paste (optional), toasted
  • Juice of 2 limes
  • 5 tablespoons of coconut oil (or other neutral oil), heated
  • Salt to taste


1. Preparation:

   - Thinly slice shallots, garlic, bird’s eye chilies, lemongrass, and kaffir lime leaves.

   - If using shrimp paste, toast it until fragrant.

2. Mixing:

   - In a mixing bowl, combine the sliced shallots, garlic, chilies, lemongrass, and kaffir lime leaves.

3. Seasoning:

   - Add the toasted shrimp paste (if using) to the mixture.

   - Squeeze the juice of 2 limes over the mixture.

   - Add salt to taste.

4. Final Touch:

   - Heat the coconut oil until hot, then pour it over the sambal mixture. This step will slightly cook the ingredients, enhancing their flavors.

Mix well to ensure all ingredients are evenly coated with oil.

5.  Serving:

   - Serve Sambal Matah fresh alongside your favorite dishes.

Tips for Making Sambal Matah

  • Adjust spiciness: Modify the number of bird’s eye chilies based on your spice tolerance.
  • Fresh ingredients: Use the freshest ingredients possible to maintain the vibrant flavors of the sambal.
  • Oil choice: While coconut oil is traditional, you can use other neutral oils if preferred.
  • Shrimp paste: The shrimp paste adds depth of flavor but can be omitted for a vegetarian version.


  • Vegetarian version Omit the shrimp paste and add a bit of soy sauce for umami.
  • Sambal Matah with fried shallots: Add a handful of crispy fried shallots for extra crunch.
  • Extra tangy: Increase the amount of lime juice for a more tangy version.
  • Sambal Matah with anchovies: Add finely chopped anchovies for a more savory flavor.

Nutritional Information (per serving)

  • Calories: Approximately 90 kcal
  • Fat: 8g
  • Carbohydrates: 5g
  • Protein: 1g

(Note: Nutritional values may vary based on specific ingredients and portion sizes.)


Sambal Matah is a vibrant and flavorful sambal that adds a fresh and spicy kick to any dish. Its simplicity and versatility make it a staple in Balinese cuisine. Whether you stick to the traditional recipe or experiment with variations, Sambal Matah is sure to delight your taste buds and bring a touch of Bali to your dining table. Enjoy it with grilled meats, seafood, or as a zesty side to enliven your meals.


Recipe Tahu Tek

Tahu Tek is a popular Indonesian street food dish originating from East Java, particularly Surabaya. It consists of fried tofu and rice cake (lontong), topped with a savory peanut sauce and garnished with vegetables. The dish is known for its delicious combination of flavors and textures, making it a favorite among locals and tourists alike. This article provides a detailed recipe for making Tahu Tek, including the necessary ingredients, step-by-step instructions, tips, variations, and calorie information.

For the Tofu and Rice Cake:

  • 400 grams of firm tofu, cut into cubes
  • 200 grams of rice cake (lontong), sliced
  • 2 tablespoons of vegetable oil for frying
  • 1 cucumber, sliced
  • 100 grams of bean sprouts, blanched
  • 2 hard-boiled eggs, sliced

For the Peanut Sauce:

  • 200 grams of roasted peanuts
  • 3 cloves of garlic
  • 5 bird's eye chilies (adjust to taste)
  • 1 teaspoon of tamarind paste
  • 2 tablespoons of sweet soy sauce (kecap manis)
  • 1 tablespoon of palm sugar (or brown sugar)
  • 1/2 teaspoon of salt
  • 200 ml of water

For Garnish:

  • Fried shallots
  • Fresh cilantro or celery leaves, chopped

Preparing the Tofu and Rice Cake:

1. Heat the vegetable oil in a frying pan over medium heat.

2. Fry the tofu cubes until they are golden brown on all sides. Remove and drain on paper towels.

3. Slice the rice cake (lontong) into bite-sized pieces.

Making the Peanut Sauce:

1. Blend the roasted peanuts, garlic, and bird's eye chilies in a food processor until you get a coarse paste.

2. In a saucepan, combine the peanut paste with tamarind paste, sweet soy sauce, palm sugar, and salt.

3. Gradually add water while stirring continuously until the sauce reaches your desired consistency.

4. Cook the sauce over low heat for about 5-10 minutes, allowing the flavors to meld. Adjust seasoning if necessary.

Assembling the Dish:

1. Arrange the sliced rice cake, fried tofu, cucumber, bean sprouts, and hard-boiled egg slices on a serving plate.

2. Generously drizzle the peanut sauce over the top.

3. Garnish with fried shallots and chopped cilantro or celery leaves.


  • Ensure the tofu is well-drained before frying to achieve a crisp texture.
  • Adjust the amount of chilies in the peanut sauce according to your spice preference.
  • Use fresh ingredients for the best flavor.
  • Blanch the bean sprouts briefly to maintain their crunchiness.


  • Substitute the rice cake with boiled potatoes for a different texture.
  • Add sliced tomatoes for a refreshing twist.
  • Include fried tempeh for added protein and a different flavor profile.

Calorie Information

  • Tofu (400g): 320 calories
  • Rice cake (200g): 200 calories
  • Cucumber (1 medium): 16 calories
  • Bean sprouts (100g): 30 calories
  • Hard-boiled eggs (2 large): 140 calories
  • Peanut sauce (per serving): 200 calories (approx.)

Total (per serving): Approximately 450-500 calories, depending on portion size and exact ingredients used.


Tahu Tek is a delightful Indonesian dish that brings together the savory flavors of fried tofu, rice cake, and a rich peanut sauce. This recipe offers a detailed guide to making Tahu Tek at home, including tips for achieving the best results and variations to suit different preferences. Whether you're a fan of Indonesian cuisine or looking to try something new, Tahu Tek is sure to satisfy your taste buds with its unique and delicious combination of flavors. Enjoy making and savoring this traditional dish!


Recipe Mochi

Mochi, a traditional Japanese rice cake, is a delightful treat enjoyed by many around the world. Its chewy texture and subtle sweetness make it a versatile dessert. This article provides a step-by-step guide to making mochi, including the ingredients needed, preparation instructions, tips, variations, calorie information, and a concluding summary.


  • 1 cup glutinous rice flour (sweet rice flour or mochiko)
  • 1 cup water
  • 1/4 cup sugar
  • Cornstarch or potato starch (for dusting)

Optional filling:

  • Red bean paste (anko)
  • Ice cream (various flavors)


1. Prepare the Dough:

  • In a microwave-safe bowl, combine the glutinous rice flour, water, and sugar. Mix well until smooth.
  • Cover the bowl with plastic wrap, leaving a small gap for steam to escape.

2. Cook the Dough:

  • Microwave the mixture on high for 1 minute.
  • Stir the mixture, then microwave for another 1 minute.
  • Stir again, and microwave for an additional 30 seconds. The dough should become thick and translucent.

3. Shape the Mochi:

  • Dust a clean work surface and your hands with cornstarch or potato starch to prevent sticking.
  • Transfer the hot mochi dough onto the dusted surface.
  • Flatten the dough using your hands or a rolling pin dusted with starch.
  • Cut the dough into small circles or squares, about 3 inches in diameter.

4. Fill the Mochi (Optional):

  • If using fillings like red bean paste or ice cream, place a small spoonful of the filling in the center of each dough piece.
  • Pinch the edges together to seal the filling inside, forming a ball.

5. Serve and Enjoy:

  •  Dust the finished mochi with more starch to prevent sticking.
  •  Serve the mochi at room temperature or chilled if filled with ice cream.


  • Keep Your Hands Dusty: Starch prevents the mochi dough from sticking to your hands and work surface.
  • Work Quickly: Mochi dough becomes harder to work with as it cools.
  • Store Properly: Mochi can be stored in an airtight container at room temperature for a day or two. For longer storage, refrigerate or freeze them.


  • Matcha Mochi: Add 1-2 teaspoons of matcha powder to the dough mixture for a green tea flavor.
  • Fruit-filled Mochi: Place small pieces of fruit like strawberries or mango in the center instead of traditional fillings.
  • Flavored Dough: Mix a few drops of food coloring or flavor extracts (like vanilla or almond) into the dough for different tastes and colors.


The calorie content of mochi can vary based on the fillings and additional ingredients used. On average, a plain piece of mochi (without filling) contains about 50-70 calories. Filled mochi will have additional calories based on the type and amount of filling used.


Making mochi at home is a fun and rewarding experience. With a few simple ingredients and some practice, you can create delicious mochi treats that can be customized to your taste. Whether you enjoy them plain or filled with your favorite flavors, mochi is a delightful dessert that offers a unique texture and taste. Enjoy experimenting with different variations and sharing this traditional Japanese delicacy with friends and family!


Recipe Hiyayakko

Hiyayakko is a classic Japanese dish that is both simple and refreshing. It is perfect for a hot summer day or as a light appetizer. The dish consists of chilled tofu topped with various garnishes and served with soy sauce. Here's a detailed recipe, including ingredients, preparation instructions, tips, variations, and nutritional information.


  • 1 block of silken tofu (300g)
  • 1 tablespoon of soy sauce
  • 1 green onion, finely chopped
  • 1 small piece of fresh ginger, grated
  • 1 tablespoon of bonito flakes (katsuobushi)
  • 1 teaspoon of sesame seeds
  • Optional garnishes:
    • Chopped shiso leaves
    • Thinly sliced myoga (Japanese ginger)
    • Grated daikon radish
    • Wasabi
    • Umeboshi (pickled plum)


  1. Prepare the Tofu:

    • Remove the tofu from its package and drain any excess water. Place the tofu on a paper towel or a clean kitchen towel to absorb any remaining moisture.
    • Cut the tofu block into halves or quarters, depending on your preference for serving size.
  2. Prepare the Garnishes:

    • Finely chop the green onion.
    • Grate the ginger.
    • Measure out the bonito flakes and sesame seeds.
    • If using additional garnishes like shiso leaves, myoga, or grated daikon radish, prepare them accordingly.
  3. Assemble the Dish:

    • Place the tofu pieces on a serving plate.
    • Drizzle the soy sauce over the tofu.
    • Evenly distribute the green onion, grated ginger, bonito flakes, and sesame seeds over the tofu.
    • Add any optional garnishes you prefer.
  4. Serve:

    • Serve immediately while the tofu is still chilled. Hiyayakko is best enjoyed fresh to fully appreciate its delicate flavors and refreshing texture.


  • Tofu Choice: Silken tofu is preferred for its smooth texture, but you can use firm tofu if you prefer a more substantial bite.
  • Serving Size: Adjust the tofu portion size based on whether you're serving hiyayakko as an appetizer or a main dish.
  • Garnish Variety: Feel free to experiment with different toppings to suit your taste. Traditional Japanese garnishes add authentic flavor, but you can also get creative with other fresh herbs or spices.


  • Spicy Hiyayakko: Add a small amount of wasabi or finely chopped chili peppers for a spicy kick.
  • Vegetarian/Vegan Hiyayakko: Ensure that your soy sauce and bonito flakes are vegan-friendly, or replace bonito flakes with a vegan alternative like dried seaweed (nori).
  • Fusion Hiyayakko: Incorporate non-traditional toppings such as diced avocado, cherry tomatoes, or a drizzle of chili oil for a fusion twist.

Nutritional Information

  • Calories: Approximately 100-150 calories per serving (depending on the size and toppings used)
  • Protein: 8-12 grams
  • Fat: 5-8 grams
  • Carbohydrates: 2-4 grams


Hiyayakko is a versatile and easy-to-make dish that offers a delightful combination of flavors and textures. With its simple preparation and refreshing taste, it's a perfect dish for anyone looking to enjoy a light and healthy meal. Whether you stick to traditional toppings or experiment with new flavors, hiyayakko is sure to become a favorite in your culinary repertoire. Enjoy this classic Japanese tofu dish as a cool and satisfying addition to your meals.


Recipe Kakiage

Kakiage is a popular Japanese dish made from a mixture of vegetables and sometimes seafood, all bound together with a light tempura batter and deep-fried to golden perfection. It's a versatile and delicious dish that can be enjoyed as a side, topping for noodles, or even as a main course. Here’s a comprehensive guide on how to make Kakiage, including ingredients, preparation steps, tips, variations, calorie information, and a conclusion.


For the Tempura Batter:

  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup cold water (preferably ice-cold)
  • 1/2 teaspoon baking powder (optional for extra crispiness)

For the Kakiage:

  • 1 small carrot, julienned
  • 1 small onion, thinly sliced
  • 1 small sweet potato, julienned
  • 1/2 cup green beans, cut into 1-inch pieces
  • 1/2 cup small shrimp, peeled and deveined (optional)
  • Salt, to taste
  • Vegetable oil, for deep-frying

For Serving:

  • Tentsuyu (tempura dipping sauce) or a simple soy sauce-based dipping sauce
  • Grated daikon radish (optional)
  • Lemon wedges (optional)


1. Prepare the Ingredients

  1. Vegetables: Cut all vegetables into thin, uniform strips. This ensures even cooking.
  2. Seafood (optional): If using shrimp, make sure they are peeled, deveined, and cut into small pieces.

2. Make the Tempura Batter

  1. Mix Dry Ingredients: In a bowl, sift the flour and baking powder (if using) together.
  2. Prepare Wet Ingredients: In another bowl, beat the egg and mix with the ice-cold water.
  3. Combine: Gradually mix the wet ingredients into the dry ingredients, stirring gently to combine. The batter should be lumpy; do not overmix.

3. Mix the Kakiage

  1. Combine Ingredients: In a large bowl, combine the prepared vegetables and shrimp (if using). Sprinkle with a bit of salt.
  2. Coat with Batter: Pour the tempura batter over the mixture, gently tossing to coat evenly.

4. Fry the Kakiage

  1. Heat Oil: In a deep-frying pan or pot, heat the vegetable oil to 170-180°C (340-350°F).
  2. Form Kakiage: Using a large spoon or your hands, form small fritters from the mixture.
  3. Fry: Carefully lower the fritters into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
  4. Drain: Remove the kakiage from the oil and drain on paper towels.

5. Serve

  1. Plate: Serve the kakiage hot, accompanied by tentsuyu or a simple soy sauce-based dipping sauce. Add grated daikon radish and lemon wedges if desired.


  • Cold Batter: Keeping the batter cold helps create a lighter and crispier tempura.
  • Don't Overmix: Lumps in the batter are fine. Overmixing can result in a dense coating.
  • Oil Temperature: Maintain the oil temperature to ensure even cooking. Too hot and the outside will burn; too cool and the kakiage will absorb excess oil.
  • Uniform Cuts: Cutting vegetables into uniform pieces ensures even cooking.


  • Vegetarian Kakiage: Use a variety of vegetables such as bell peppers, zucchini, or mushrooms.
  • Seafood Kakiage: Experiment with different seafood like squid, scallops, or small fish fillets.
  • Spicy Kakiage: Add a bit of chili powder or finely chopped chili peppers to the batter for a spicy kick.

Calorie Information

The calorie content of kakiage can vary depending on the specific ingredients used and the size of the portions. On average, one serving (about 100 grams) of kakiage can contain approximately 200-250 calories. This includes calories from the vegetables, batter, and oil absorbed during frying. Adding seafood will increase the calorie count.


Kakiage is a versatile and delicious dish that embodies the light and crispy characteristics of tempura. With its simple preparation and variety of possible ingredients, it’s a delightful addition to any meal. Whether enjoyed as a side dish, a topping for noodles, or on its own, kakiage is sure to impress with its texture and flavor. By following the tips and variations provided, you can create a personalized version of kakiage that suits your taste preferences. Enjoy this classic Japanese dish at home and bring a taste of Japan to your kitchen!


Recipe Yudofu

Yudofu, also known as "hot tofu," is a simple and delicious Japanese dish that celebrates the natural flavors of tofu. Often enjoyed during the colder months, Yudofu is both comforting and nutritious. Below is a comprehensive guide on how to prepare Yudofu, including the necessary ingredients, instructions, tips, variations, calorie information, and a conclusion.


  • Tofu (Silken or Firm): 1 block (around 300-400g)
  • Kombu (Dried Kelp): 1 piece (about 10 cm long)
  • Water: Enough to fill the pot (about 4-5 cups)
  • Soy Sauce: 2-3 tablespoons
  • Ponzu Sauce: Optional, for dipping
  • Chopped Green Onions: For garnish
  • Grated Ginger: For garnish
  • Bonito Flakes: For garnish (optional)
  • Sesame Seeds: For garnish (optional)


  1. Prepare the Kombu Dashi:

    • Place the kombu in a pot with water and let it soak for at least 30 minutes. This will create a mild, umami-rich broth known as kombu dashi.
    • After soaking, bring the water to a simmer over medium heat. Do not let it boil as this can make the kombu taste bitter.
    • Once the water starts to simmer, remove the kombu from the pot.
  2. Prepare the Tofu:

    • Cut the tofu into bite-sized cubes, around 2-3 cm each.
    • Gently place the tofu cubes into the simmering kombu dashi. Let them heat through for about 5-10 minutes. The tofu should be heated but not boiling.
  3. Prepare the Dipping Sauce:

    • In a small bowl, mix soy sauce and ponzu sauce (if using). Adjust the proportions to your taste preference.
    • Alternatively, you can use just soy sauce or ponzu sauce alone.
  4. Serve the Yudofu:

    • Carefully transfer the hot tofu cubes into individual serving bowls using a slotted spoon or chopsticks.
    • Garnish with chopped green onions, grated ginger, bonito flakes, and sesame seeds as desired.
    • Serve the dipping sauce on the side, allowing each person to dip the tofu cubes into the sauce before eating.

Tips for Making Yudofu

  • Quality Tofu: Use the freshest and highest quality tofu you can find. Silken tofu is delicate and creamy, while firm tofu holds its shape better and has a slightly denser texture.
  • Kombu Dashi: Soaking the kombu in cold water before heating helps to extract more flavor. Avoid boiling the kombu to prevent bitterness.
  • Serving: Yudofu is best enjoyed hot. If serving a larger group, consider using a portable stove or a hot pot to keep the broth warm at the table.
  • Dipping Sauce: Customize your dipping sauce by adding a touch of mirin, a splash of rice vinegar, or a few drops of yuzu juice for a citrusy kick.


  • Vegetable Additions: Add sliced mushrooms, napa cabbage, or spinach to the broth for added flavor and nutrition.
  • Protein Enhancements: Include thinly sliced fish or shrimp in the hot pot for a more substantial meal.
  • Spicy Kick: Add a bit of shichimi togarashi (Japanese seven-spice blend) to the dipping sauce for a spicy twist.

Calorie Information

  • Tofu (300g): Approximately 176 calories
  • Kombu (10g): Approximately 5 calories
  • Soy Sauce (2 tablespoons): Approximately 20 calories
  • Ponzu Sauce (2 tablespoons): Approximately 15 calories
  • Garnishes (green onions, ginger, sesame seeds): Approximately 10 calories

Total Calories (per serving): Approximately 226 calories


Yudofu is a wonderfully simple and healthy dish that highlights the delicate flavor of tofu and the umami richness of kombu dashi. It is a versatile dish that can be customized with various garnishes and dipping sauces to suit your taste. Whether enjoyed as a light meal or part of a larger Japanese feast, Yudofu offers a comforting and nourishing experience. Try making Yudofu at home for a taste of traditional Japanese cuisine that is both easy to prepare and delightful to eat.


Recipe Tamago Sushi

Tamago Sushi, a traditional Japanese dish, is loved for its delicate sweetness and unique texture. The word "tamago" means egg in Japanese, and this sushi features a sweet, slightly savory egg omelette (tamago-yaki) served atop a bed of sushi rice. It's a delightful addition to any sushi platter and is relatively simple to prepare at home. In this guide, we will walk you through the ingredients, preparation, tips, variations, and nutritional information of Tamago Sushi.


For Tamago-yaki (Egg Omelette):

  • 4 large eggs
  • 2 tablespoons sugar
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon soy sauce
  • 1 pinch of salt
  • 1 tablespoon dashi (Japanese soup stock, optional)

For Sushi Rice:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For Assembly:

  • Nori (seaweed) sheets, cut into strips
  • Soy sauce (for serving)


Step 1: Prepare the Sushi Rice

  1. Rinse the Rice: Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the Rice: In a rice cooker or pot, combine the rice with water and cook according to the rice cooker instructions or bring to a boil, then simmer covered until the water is absorbed (about 20 minutes).
  3. Season the Rice: In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until dissolved. Pour this mixture over the cooked rice and gently mix with a wooden spoon. Let it cool to room temperature.

Step 2: Make the Tamago-yaki

  1. Beat the Eggs: In a bowl, beat the eggs with sugar, mirin, soy sauce, salt, and dashi (if using) until well combined.
  2. Cook the Omelette: Heat a rectangular tamago-yaki pan or a regular non-stick pan over medium heat and lightly oil it. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface. Once it begins to set, roll it to one side of the pan.
  3. Repeat: Add more egg mixture to the pan, lifting the rolled omelette to let the uncooked egg flow underneath. When it sets, roll the omelette towards the opposite side. Repeat until all the egg mixture is used.
  4. Shape the Omelette: Once cooked, transfer the omelette to a bamboo mat and shape it into a rectangular log. Let it cool slightly.

Step 3: Assemble the Sushi

  1. Shape the Rice: Wet your hands with water and shape the sushi rice into small, oval mounds.
  2. Slice the Omelette: Cut the tamago-yaki into slices approximately the same size as the rice mounds.
  3. Combine: Place a slice of tamago-yaki on top of each rice mound and secure with a strip of nori.
  4. Serve: Serve with soy sauce for dipping.

Tips for Perfect Tamago Sushi

  • Consistency: Ensure the egg mixture is well-beaten for a smooth tamago-yaki.
  • Temperature: Keep the pan at medium heat to prevent the egg from burning.
  • Moist Hands: Always wet your hands when handling sushi rice to prevent sticking.
  • Sharp Knife: Use a sharp knife for clean cuts of the tamago-yaki and nori strips.


  • Add Vegetables: Incorporate finely chopped vegetables like spinach or scallions into the egg mixture.
  • Sweeten It Up: Adjust the sugar in the tamago-yaki for a sweeter flavor.
  • Fusion Twist: Add a touch of truffle oil or serve with a dollop of caviar for a gourmet twist.

Nutritional Information

  • Calories: Approximately 90-100 calories per piece.
  • Protein: 4 grams
  • Fat: 2 grams
  • Carbohydrates: 15 grams
  • Fiber: 1 gram


Tamago Sushi is a delightful and versatile dish that brings a sweet and savory balance to any meal. With its simple ingredients and straightforward preparation, it's an excellent choice for both novice and experienced cooks. Whether you're serving it as part of a sushi platter or enjoying it on its own, Tamago Sushi is sure to impress with its delicate flavors and elegant presentation.

Enjoy making and eating this delicious Japanese treat!


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Recipe Sambal Matah

Sambal Matah is a famous Balinese raw sambal that combines fresh ingredients to create a burst of flavor. "Matah" means raw in Bal...