Marbled Eggs


Eggs are symbol of New Year, the coming spring and fertility!

The procedure to prepare these eggs is quite simple: hard boiled eggs are lightly crushed and placed again to boil in a colored solution. The color will infuse the eggs surface were by the cracks; that’s it!

You can prepare this with food coloring or follow these two traditional Asian recipes.

Both recipe are delicious, as the spices and tea are used for this procedure! Impress your friends with this!

Marbled Eggs: Indonesian Marbled Hard Boiled Eggs or Telur Pindang

  • Servings: 4
  • Difficulty: medium
  • Print


You need

  • 4 eggs
  • 3 teaspoons salt
  • 4 bay leaves
  • 4 guava, leaves ( if available)
  • 2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
  • 2 red onions, only red peel of ( optional for more reddish color)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground (optional)
  • 3 black tea bags


  1. Wash your eggs!
  2. Combine all ingredients (without black tea bags) in a saucepan.
  3. Bring slowly to a boil with enough water to cover them.
  4. After 10 minutes lift the eggs out and place in cold water.
  5. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  6. Return eggs in the pot; add teabags.
  7. Bring to boil, turning from time to time the eggs until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours.
  8. Peel eggs and, if possible, serve with Indonesian dishes.

Marbled Eggs: Chinese Tea Eggs

  • Servings: 12
  • Difficulty: medium
  • Print


You need

  • 12 eggs
  • 4 cups water
  • 6 tablespoons dark soy sauce
  • 3 tablespoons strong black tea, or 3 black tea bags
  • 1 stick cinnamon
  • 1 star anise
  • 3 whole cloves
  • 1/2 teaspoons Chinese 5 spice powder
  • 1 teaspoon sugar


  1. Place the uncooked eggs in a pot and cover with the water and bring slowly to boil.
  2. After 10 minutes lift the eggs out and place in cold water.
  3. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  4. Return eggs in the pot; add water, soy sauce, tea, and spices.
  5. Bring to boil, turning from time to time the eggs and simmer for 40 minutes, turn off the heat, and allow sit for at least 2 hours or overnight.
  6. Bring the mixture to a boil again before eating as eggs are best enjoyed hot. Give it a gentle stir.


Chicken Baked with Indonesian Soy Sauce

Chicken Bake with Indonesian Soy Sauce 1

A quick and tasty dinner with quick preparation? If you like ginger an Asian spices this is for you and for your family or for your guests!

In Indonesia I learnt to appreciate the local sweet soy sauce called “ketjap manis”. It’s always easy to find it, for this reason I gave you a substitute composition, but the original one is really better and if you have the opportunity to find it I really recommend to buy it and have a try.

Some people would like to have this dish sweeter, in this case I suggest to add 1 teaspoon sugar to the marinate; this up to you!

A few days ago I had the inspiration: bake the chicken in a sweet soy sauce, add some red bell pepper and combine this with yellow rice! The bright colors of red pepper and the yellow rice made the brownish chicken look spectacular and more palatable. In this way I had the opportunity to combine the proteins with delicious roasted veggies in one step.

For decoration I carved the bottom of the peppers like flowers and placed this over the chicken for baking! It’s super easy and fast!

Chicken Bake with Indonesian Soy Sauce

  • Servings: 4
  • Difficulty: easy
  • Print


Chicken Bake with Indonesian Soy Sauce 1


You need:


  • 1 tablespoon vegetal oil
  • 500 g chicken breast, sliced in 5 to 1 cm pieces
  • 6 tablespoons sweet Indonesian soy sauce (ketjap manis), alternative 4 tablespoons dark soy sauce +2 tablespoons light soy sauce + ½ teaspoon sugar
  • 2 tablespoons dark balsamic vinegar
  • 1 teaspoon sugar, if you like it sweeter
  • 1/3 cup water
  • 2 garlic cloves, crushed
  • 3 tablespoons fresh grated ginger
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon chili powder, quantity to taste
  • 2 red bell peppers, sliced

Side dish (double if needed):

  • 1 tablespoon vegetal oil
  • 1/2 teaspoon turmeric
  • 1 cup Asian rice
  • 1 1/2 cups water,
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons roasted onions


  1. Grease a baking mold of about 30 to 25 cm with little oil.
  2. Combine in a bowl chicken, 4 tablespoons soy sauce, vinegar, sugar, water, garlic, ginger, coriander and cumin. Toss well.
  3. Arrange chicken into the baking mold and arrange pepper slices between chicken slices. Pour the reserved 2 tablespoons soy sauce over all. Let marinate for at least 30 minutes.
  4. In the meantime prepare the rice and preheat the oven to 250°C.
  5. For the rice: in a pot provided of lid roast turmeric with oil until fragrant. Add all the other ingredients at once, stir let come to boil. Reduce heat to minimum, cover tightly and let cook until done. Cooking time about 12 minutes + 10 minutes resting in the tight covered pot.
  6. After marinating time place the baking mold into the oven and cook at 250°C until the borders of the red bell peppers turns brown. If after 20 minutes these are not browned switch on the broiler for a few minutes, remove before “burned”.

Serve the immediately with the yellow rice!

This slideshow requires JavaScript.

Indonesian Beef Rendang (Rendang Sapi)

Indonesian Beef Rendang

Rendang has its roots in Indonesian cuisine and is one of the most popular dishes from Padang, West Sumatra. This curry dish based on a rich coconut sauce is now also popular in Thailand, Singapore, Vietnam, Burma, Sri Lanka, and other Asian countries.

You can make this dish spicy or mild, you can change and make variations on the spices used.

The list of ingredients is quite long, but the procedure is easy to follow. Prepare the ingredients in advance and be sure to let it cook until tender.

You need

Flavor base paste

  • 8 shallots, peeled and sliced
  • 6 garlic cloves, peeled and sliced
  • 3 cm ginger, peeled and chopped
  • 3 cm galangal, peeled and sliced (or add 1 teaspoon of loas powder to the additional ingredients)
  • 1/2 teaspoon black peppercorns, crushed
  • 2 cm turmeric (or add 1 teaspoon turmeric to the additional ingredients)

Spiced oil

  • 2 tablespoon oil
  • 2 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 1 lemon grass, cut into big pieces
  • 1 star anise
  • 2 cloves
  • 1 red chili, quantity to taste
  • 12 macadamia nuts, optional

Meat and additional ingredients

  • 500 g beef, diced
  • 2 cups coconut milk
  • 1 teaspoon tamarind paste
  • 2 bay
  • 1-2 kaffir lime leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar

Topping (optional)

  • 2 tablespoon roasted coconut
  • Sliced green onion
  • Chopped red pepper, low or medium hot


  1. Flavor base: prepare a purée with the ingredients for the flavor base or simply chop finely all ingredients. Set aside.
  2. Spiced oil: heat oil in a pot and add all whole spices fry until fragrant.
  3. Add prepared flavor base paste and stir constantly to keep them from sticking to the pan and burning.
  4. Stir in beef and make sure it’s well coated with the spices and aromatics; cook for 5 minutes but don’t try to brown it.
  5. Add all additional ingredients stir to combine the turn the heat down to medium low and loosely cover with a lid. Stir from time to time and simmer for 3-4 hours until the meat is very tender; if necessary add little water. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat and cook down very slowly to become a very thick and brown sauce. Coconut oil will separate.
  6. Place in a serving bowl and for more color sprinkle with topping ingredients


Saté Ayam – Chicken Saté

Saté Ayam – Chicken Saté

A typical Indonesian smell at pasar malam (night market) in Indonesia! No wonder, this dish is one favorite not only by tourist but by local people as well.

This is more than a dish this for me as this let me dream from Indonesian and brings me back to my first trip there.

Bandung, Indonesia 1988. Landing in Jakarta we went straight to the train station and took the first train to Bandung.  We passed on the mountains, saw tea bushes and arrived in Bandung. We found our room and hungry we went to the square. An old lady near a smoky BBC served us the first warm mean in Indonesia: Sate skewers with a rich brown sauce and nasi putih (plain rice). I still have images of this meal in my mind, something like a short movie. For me it was the first time I felt I’m we were in another world, far away from everything, surrounded by poor but so friendly people.

Twenty-five years later at a pasar malam I enjoyed this dish with my children, my son was amazed by this dish and he wanted more and more.

I prepare this sometimes at home and the comment was: one of the best Asian dishes!

You need:

  • 16 skewers

Meat and marinade:

  • 500 g chicken breasts, cut into dices or long strips
  • 4 tablespoon sweet dark soya sauce (Kecap manis)
  • 1 teaspoon coriander ground
  • 1 tablespoon grated fresh ginger


  • 1 tablespoon oil
  • 2 garlic cloves chopped
  • 100 g peanuts, fresh or roasted, finely chopped or grinded
  • 1 tablespoon brown sugar
  • 2 tablespoons grated fresh ginger
  • 150 ml coconut milk (some people use simply water instead)
  • 1 teaspoon sambal oelek (optional)
  • 5 tablespoons sweet dark soya sauce (Kecap manis), to taste
  • 2 tablespoon lime juice


  1. Marinate the chicken with soya sauce, coriander and ginger for at least 2 hours.
  2. Place your skewers in water to soak at least one hour.
  3. In the meantime prepare all the ingredients for the sauce.
  4. Heat oil and fry garlic for 2 minutes, add quickly all the other ingredients. Cook stirring until sauce gets a thick consistence. If necessary adjust the taste with more soya sauce
  5. Prepare your skewers and grill until through.
  6. Serve immediately with the sauce.

Indonesian Pineapple and Celery Salad – Selada Nanas

Indonesian Pineapple and Celery Salad - Selada Nanas 2

We tried this wonderful salad during one of our trips in Asia. As we got internet I searched for this recipe (translating the keywords in Bahasa Indonesia) and finally I found it and I’m glad to share it with all of you. It’s a light and refreshing salad that is always welcome!

You need


  • 1 pineapple, peeled and cut into bite sized pieces (about 1.5 cm)
  • 1 cucumber, peeled and cut into bite sized pieces (about 1.5 cm)
  • 4 stalks celery, cut into bite sized pieces (about 1.5 cm)
  • 1 red pepper, optional, cut into bite sized pieces (about 1.5 cm), optional
  • 1 -2 green onions, chopped, optional


  • 1 chili, chopped, quantity to taste
  • 1 garlic clove, crushed
  • 1 tablespoon ginger, fresh, peeled and grated
  • 4 tablespoon light soya sauce, quantity to taste
  • 1 1/2 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce, optional  (I prefer without this)


  • 3 tablespoons peanuts, roasted coarsely crushed ( I use to roast them myself as the taste is more authentic)


  1. In a big bowl combine all the vegetables.
  2. In a separate bowl combine all the ingredients for the sauce.
  3. Just before serving add the sauce to the vegetables, toss well and top with the peanuts

Weekly Photo Challenge: Future Tense (Balinese Offer)

Balinese Offer

These small offering baskets that Balinese offer to their God several times a day appeases the spirits and brings prosperity and good health to the family.

This dayly tradiotion havs an impact maintaining a balanced relationship with spirits, people and nature.

In this basket you can see flowers, incense  sticks, rice and a candy.

Posted for Weekly Photo Challenge: Future Tense

Ayam Goreng Balut Kacang (Fried Chicken with Peanut Coat)

Ayam Goreng Balut Kacang

This is another dish we enjoyed so much in Bali and we replicated it at home.

In Bali we got it with plain rice (nasi putih)  and a tomatoes salsa served in a pretty tomato basked; at home we served it a pineapple salad (pineapple, yellow and red bell peppers, green onions, grated ginger, soya sauce and some drops roasted sesame oil).

This was a great success at home as well; I need to keep this recipe in a safe place!

You need:

  • 1 kg chicken pieces, cleaned


  • 2 tablespoons lime juice
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated (optional)
  • 1/2 teaspoon pepper powder
  • 1 teaspoon salt


  • 4 tablespoons wheat flour
  • 2 tablespoons rice flour
  • 1/2 teaspoon pepper powder
  • 1 teaspoon salt
  • 3/4 cup water


  • 1 cup peanuts, without skin and chopped


  1. Cut chicken into 2 inch pieces or to taste.
  2. I removed the skin (personal taste) and left drumstick in one piece.
  3. Sprinkle chicken lemon juice, add garlic, ginger pepper and salt.
  4. Let rest for at least 30 minutes.
  5. In a bowl combine all the ingredient for the batter and stir until smooth.
  6. Dip each piece of chicken into the batter.
  7. Sprinkle and coat with the chopped peanuts.
  8. Fry in hot oil until dry lot and mature or fry in a pan on both side until golden and keep in the preheated warm oven until through and ready.

Serving suggestion: Serve with rice. You can serve it with a tropical salsa or with tomatoes salsa enriched with sambal.

Ayam Goreng Balut Kacang and Salad