Tag Archives: Homemade

Japanese Chicken Curry with Homemade Curry Roux Recipe

I love Japanese curry, and this love affair started from my college days when cooking was a new thing for me. I chose to prepare Japanese curry because it’s fast, easy enough for a beginner cook, I can use a whole lot of vegetables and meat, and best of all, I make one big pot of curry that can last me for days.

Like everyone, I started with store-bought instant curry roux. Being a poor college student, a box of Japanese curry roux is not exactly cheap, especially since I went through so many boxes in a month, I finally decided to create my own Japanese curry roux to save money.

So, here is my recipe for a homemade Japanese curry roux from scratch. ♥

What You Need for Homemade Japanese Curry Roux

How to make homemade Japanese curry roux

To make curry roux from scratch, you will need the following ingredients, which is enough for cooking one batch of Japanese curry (500 gram of meat):

  • 3 tablespoon unsalted butter (Indonesian: mentega tawar)
  • 4 tablespoon all-purpose flour (Indonesian: tepung terigu)
  • 1 tablespoon curry powder (Indonesian: bubuk kari), any brand of curry powder is fine
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder (Indonesian: bubuk cabe), or more if you like spicier curry

Here is how to prepare your homemade curry roux:

  1. Melt butter in a sauce pan on low heat.
  2. Add flour into the pan, and cook until the mixture turns into a brown shade, stirring all the time. About 20 minutes.
  3. Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready. ♥

If you make a lot of Japanese curry at home, you may want to make multiple batches at once and store them.

I usually make 4 batches in one go. Once the curry roux is cool, I place each portion on a parchment paper and wrap it, then store them in a freezer safe ziplock bag.

I simply take out one portion at a time when I need to prepare Japanese curry. If you store them in the freezer, they should be good for at least 2 months.

Homemade Japanese Curry Roux

Homemade Japanese Curry Roux

How to make homemade garam masala

If you cannot find garam masala in store, you can follow my simple recipe for homemade garam masala. Most of the spices are already in powder form, so if you lack a good spice grinder, this should work.

It is best to dry toast all the spices in a frying pan until fragrant before grinding/storing.

This recipe should yield roughly ½ cup worth of garam masala:

  • 3 tablespoon ground coriander seeds (Indonesian: bubuk ketumbar)
  • 3 tablespoon ground cumin seeds (Indonesian: bubuk jinten)
  • 1 tablespoon ground pepper (Indonesian: bubuk lada)
  • 1 teaspoon ground cardamom (Indonesian: bubuk kapulaga)
  • 1 teaspoon ground cinnamon (Indonesian: bubuk kayu manis)
  • 1 teaspoon ground nutmeg (Indonesian: bubuk pala)
  • 1 teaspoon chili powder (Indonesian: bubuk cabe)
  • 3 whole star anise (Indonesian: bunga lawang/pekak), grind into powder (about 1/2 teaspoon ground star anise)
  • 2 teaspoon cloves (Indonesian: cengkeh), grind into powder (about 1/2 teaspoon ground cloves)

Place all the spices in a frying pan, and dry toast until fragrant. If you are using whole spices, grind into powder with a spice grinder. I usually use a spice attachment that comes with my blender for this.

Once the spice is cool, transfer to a jar. The garam masala should keep well for up to 4 months if stored properly (i.e. wherever you usually store your spices). ♥

Japanese Chicken Curry with Homemade Curry Roux

Japanese Chicken Curry with Homemade Curry Roux

How to make homemade Japanese curry powder

Like I said, you can use any brand of curry powder for making this homemade Japanese curry roux, but S&B curry powder is probably the one most widely used inside Japan.

I have tried tinkering with the curry powder mix over the years, and I think this particular mix is quite close to S&B version.

If you happen to love the particular taste of S&B curry powder and want to create your homemade version, you can try using the following spice mix, which will net you 100 gram worth of copycat S&B curry powder:

  • 40 gram ground turmeric
  • 25 gram ground coriander seeds
  • 15 gram ground cumin seeds
  • 5 gram ground cardamom
  • 5 gram ground pepper
  • 3 gram chili powder
  • 3 gram ground cloves
  • 1 gram ground fennel seeds
  • 1 gram ground cinnamon
  • 1 gram ground nutmeg
  • 1 gram dried yuzu peel (or dried lemon/orange peel)

Simply buy all the spices in powder form and make your own mix. Place all spices in a clean sterilized glass jar, and just shake to combine. You can then measure out 1 tablespoon to prepare homemade Japanese curry roux.

Japanese Chicken Curry with Homemade Curry Roux

Japanese Chicken Curry with Homemade Curry Roux

How to prepare Japanese curry from homemade roux

Once you have your curry roux ready, we can proceed with making Japanese chicken curry. Actually, you can use beef, pork, or even seafood if you prefer.

We usually serve this with steamed white rice, or over a bowl of boiled udon noodles. Occasionally, we prepare a batch of pasta and top it with Japanese curry.

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Homemade Tempeh Recipe | Daily Cooking Quest

If you are like me, who loves cooking and coming from Indonesia, then I am willing to bet that you must miss tempeh. Sure some groceries (at least the fancier ones) start to carry them, but they are expensive, and somehow none tastes like Indonesian tempeh. So, if you have been meaning to try making homemade tempeh, I have the just the perfect guide for you.

Homemade tempeh guide: (1) Measure dry soybeans. (2) Soak soybeans in cold water for 12 hours. (3) & (4) Dehull the soybeans.

What you need to make your own homemade tempeh

Tempeh is made using 3 ingredients: dry soybeans, vinegar, and tempeh starter.


The better the quality of your soybeans, the more delicious and higher quality your tempeh will be. So if possible, choose non-GMO and certified organic soybeans. They should have a yellow color, uniform in size, and about as big as frozen peas.


You can use white distilled vinegar, apple cider vinegar, or for the most traditional result, cane sugar vinegar.

Tempeh starter

There are several options when it comes to tempeh starter, but ultimately I chose Wira Brand tempeh starter, which comes from an Indonesian company since I really want to recreate Indonesian tempeh.

Also, the quantity of starter in this recipe is developed based on this starter, so if you want to use a starter from another brand, proceed at your own risk.

Homemade tempeh guide: (1) Boil the dehulled soybeans. (2) Dry soybeans with a kitchen towel. (3) Mix soybeans with white distilled vinegar and tempeh starter. (4) Transfer soybeans to a ziplock bag and use a toothpick to poke the bag with holes.

Homemade tempeh guide: (1) Boil the dehulled soybeans. (2) Dry soybeans with a kitchen towel. (3) Mix soybeans with white distilled vinegar and tempeh starter. (4) Transfer soybeans to a ziplock bag and use a toothpick to poke the bag with holes.

Aside from ingredients, here is the list of tools that I use when making homemade tempeh:

  • a mixing bowl, a 3-quart is the right size for this recipe
  • a stockpot, mine is a 5-quart pot and I think it’s the perfect size
  • a fine-mesh skimmer, to scoop out potential scums while boiling
  • a colander/strainer
  • a baking pan, I use my half-sheet pan, this is to spread out and dry the boiled beans, this one is not a must, but it’s just nice to have a proper vessel
  • a kitchen towel/flour sack, this is needed to dry the boiled beans
  • a quart-size ziplock bag, to hold the tempeh, though traditionally we use banana leaves for this
  • a toothpick/skewer, to poke holes to the ziplock bag so the spores can breath
  • a proofer, I have a Brod & Taylor folding proofer to culture my tempeh. It’s super easy to use, simply set the temperature to 31 Celsius (88 Fahrenheit), place the bag of soybeans, and let it culture away for 24 hours. I have never needed more than 24 hours to get a perfectly set tempeh with this proofer.

Make sure that every piece of your equipment is clean, especially so for the ones after the beans finished cooking. Dirty equipments and tools may not only increase the failure of the entire process but more importantly, may spoil the tempeh and make them highly unsuitable for consumption.

After 24 hours in the proofer, the tempeh should be properly set and fully cultured.

After 24 hours in the proofer, the tempeh should be properly set and fully cultured.

How to culture tempeh in an oven

Obviously, most of you who read this article won’t have a Brod & Taylor folding proofer. If you still want to give this a go, you can try making your homemade tempeh inside your oven.

  • Place an oven thermometer in your oven.
  • Don’t turn on your oven heat, the door closed, and turn on the oven lamp.
  • After a while (20-30 minutes), make sure the thermometer register 31 Celsius (88 Fahrenheit).
  • If your oven lamp can make your oven reach the desired temperature, then you can just culture your tempeh in your oven, lights on, oven off, door closed.

Most likely the temperature in the oven will be way below 31 Celsius (88 Fahrenheit), and more likely to be around 26 Celsius (78 Fahrenheit). Fret not, it should work.

Traditionally in Indonesia, we culture tempeh in whatever the ambient temperature is with no special proofer/temperature controlling equipment. A 26 Celsius (78 Fahrenheit) is on the cooler side of the day, and 31 Celsius (88 Fahrenheit) is more in the warmer range.

So the lower temperature should work, but be extra patient, since your tempeh may need 36-48 hours to set! Just be ready to not using your oven for that long.

Remove the tempeh from its ziplock bag, then cut it open. Look at how the white spores hold the tempeh beautifully in a solid block.

Remove the tempeh from its ziplock bag, then cut it open. Look at how the white spores hold the tempeh beautifully in a solid block.

Having trouble dehulling your soybeans to make tempeh?

The biggest time sink that people always grumbling about when making homemade tempeh is not the long culture time, but the ungodly time it takes to dehull the soybeans.

I admit it was relaxing and therapeutic for the first, oh, maybe two times. But repeatedly, it can be soul-sucking and will send you to the internet to search for help!

Here are my two solutions and feel free to choose whichever one you prefer:

1. Set a timer to 30 minutes.

Knead, massage, and dehull the soybeans as best as you can for 30 minutes. You should get the majority of the beans dehulled, and so far, this has yet to fail me.

Confession time, my first two times, I stood and kneaded and massaged and dehulled until I was 100% certain I got every fr!@#ing bean dehulled and that took me like 2 hours!

No more. It’s super unnecessary. But you do need to dehull, or the starter won’t be able to penetrate the beans and your tempeh will never set.

2. Grab your food processor/blender.

If you want an even faster way, once your soybeans have finish soaking. Place the beans and just enough water to cover them in your food processor/blender, give a quick pulse (I count to 3), and then start dehulling.

Now even 5 minutes of dehulling should get rid of the majority of the skins! But you need to accept that the beans will not look nice and intact, they are still tasty though, so it’s still a win in the end.

Is dehulling soybeans necessary?

Now we know that by dehulling, the starter will be able to penetrate the beans and start to culture them into tempeh.

But as long as the skins are not attached, or the skins are bruised and thus the beans are exposed, the starter will still be able to do its job. So even if you cannot 100% remove the skins from your final product, those will just become additional fiber for you to consume, totally not a deal-breaker.

You will hear testimonies or anecdotes that skins in tempeh will make it tastes bad, but so far, each and everyone that I have made tasted the same. And I will be the first to admit that there is just no way to remove 100% of of the skins from your tempeh, so it’s just not true in my opinion. As long as the tempeh set, enjoy them, skins and all.

To prepare tempeh for cooking, I usually cut them into thin slices like this.

To prepare tempeh for cooking, I usually cut them into thin slices like this.

How long can I store my homemade tempeh?

If you are reading this part, then congratulations on your successful attempt at homemade tempeh! Once they are set, you can immediately cook the tempeh and enjoy their nutty flavor. But if you make multiple batches, you may want to store them for later.

  1. Store in the fridge for up to 10 days.
  2. Store in the freezer for up to 10 months.

Remember that the ziplock bag has holes right? So before storing, either store them in a bigger ziplock bag (like a gallon-size bag), or wrap each individually with a saran wrap. You really don’t want all your hard work goes to waste from contamination and lead to spoilage during storage.

To use frozen tempeh, I simply take them out from the freezer and thaw in the fridge overnight. Once thawed, you can proceed to use them in your favorite recipe. Or you can try some of my tempeh recipes:

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Susu Kacang Kedelai – Homemade Soy Milk Recipe

Ingredients for homemade soy milk: soybeans, sesame seeds, pandan leaves, and sugar.

Soy milk is a healthy and delicious milk alternative to cow’s milk. So this is a perfect choice for people with lactose intolerance, and also for vegans who prefer plant-based milk.

Nowadays, every single grocery store carries soy milk, and you may wonder why I bother to make my own. I have two reasons: (1) it is so simple to make your own soy milk, and (2) this soy milk recipe will give you the soy milk flavor that you get in Asian countries and Asian grocery stores.

What’s in my homemade soy milk recipe

Technically, you can make homemade soy milk with only two ingredients: soybeans and water. But to get that Asian soy milk flavor, we will need to add sesame seeds and pandan leaves. I also add sugar for sweetened milk, though you are free to omit the sugar completely if you prefer unsweetened soy milk.

The quality of your soy milk depends on the quality of your ingredients, especially the quality of the soybeans. If at all possible, try using non-GMO and organic soybeans for the best result. The soybeans should be uniform in size, yellow in color, and about as big as frozen peas.

You can definitely make passable soy milk with tap water, but for a little bit of extra effort, you can get better and more delicious soy milk if you use filtered water or spring water. You can literally taste the difference if you make two batches of soy milk, one with tap water, and another with filtered/spring water. You won’t be using tap water once you have tried the later.

How to make homemade soy milk: (1) Soak soybeans overnight in water. (2) Grind soybeans and sesame seeds in a blender with some water into a milkshake consistency. (3) Simmer the soybeans mixture in a big soup pot with pandan leaves. (4) Strain to separate the soymilk from the soybean lees/okara, then further simmer the clear soymilk with sugar.

How to make homemade soy milk: (1) Soak soybeans overnight in water. (2) Grind soybeans and sesame seeds in a blender with some water into a milkshake consistency. (3) Simmer the soybeans mixture in a big soup pot with pandan leaves. (4) Strain to separate the soymilk from the soybean lees/okara, then further simmer the clear soymilk with sugar.

Making your own homemade soy milk

Making homemade soy milk is a pretty straightforward process, and once you master it, you’ll never want to go back to store-bought soy milk, ever.

1. Soak the soybeans

Wash the soybeans and remove any dirt/impurities and transfer to a large mixing bowl. Cover the beans with water by 2 inches (5 cm), and let the soybeans soak overnight at room temperature.

Once the beans are done, you should notice that they have swelled up. The beans should split easily if you squeeze them. Try splitting a couple of the beans, and if the inside is flat the beans are ready, if the inside is still concave it means the beans need a longer soak.

Soaking time varies from batch to batch, but I usually let my soybeans soak for a full 12 hours.

Drain the soaked beans through a strainer, and reserve the soaking water. Add more water to the reserved soaking water until we have a total of 10 cups.

2. Grind the soybeans

Grind the soybeans and sesame seeds with about 3 cups of reserved soaking water in a blender. Puree until the mixture resembles a milkshake. Pour the blended soybeans mixture into a large soup pot. Rinse out the blender with about 1 cup of reserved water and add it to the pot as well. Add remaining reserved water to the pot as well.

3. Cook the soybeans

Add knotted pandan leaves into the soup pot, and turn on the heat to a medium. Once the soybeans mixture boils, reduce the heat and simmer for 15 minutes.

When bringing the mixture to a boil, please be vigilant. The first time it reaches a boiling point, the mixture will foam a lot, almost like the frothy foam head of a beer. You will want to quickly reduce the heat and stir until the foam deflates. It can be a pain to clean up if it boils over.

4. Strain the soy milk

The best way to strain the soy milk is if you can place a colander/strainer over another large soup pot. Line the colander/strainer with a piece of muslin cloth, or other suitable pressing cloth. You will want to drape the edges of the cloth over the pot’s rim.

Pour the hot cooked soybeans mixture into the lined colander/strainer. Pause when the milk fills the colander/strainer, and let it strain. Repeat until all the soy milk is strained.

Once it is comfortable enough to handle, gather the cloth and twist to extract all the soy milk. Please be careful and don’t burn your hands.

The remaining soybean pulp is called the lees, or okara. There is no need to discard this since okara is very healthy and can be transformed into more delicious dishes.

5. Cook the strained soy milk

Bring the soy milk to a simmer over medium heat. If you want sweetened soy milk, you will want to add the sugar now. Then reduce the heat and simmer for another 15 minutes, stir to ensure that all the sugar is completely dissolved.

Enjoy homemade soy milk as a great milk alternative for those with lactose intolerant and vegans.

Enjoy homemade soy milk as a great milk alternative for those with lactose intolerant and vegans.

Serving and storing soy milk, and what can you do with okara

I store my homemade soy milk in sterilized glass bottles. You can serve the milk warm or chilled. Store any leftover soy milk in the fridge, and they should be fresh for up to 1 week at the minimum.

If your soy milk doesn’t stay fresh for at least 1 week, either your bottles are not sterilized, or you are using a less than great quality soybeans. Using good quality soybeans not only ensure a great tasting milk, it will also ensure your soy milk stays fresh for so much longer.

The leftover soybeans pulp from making homemade soy milk is called soybeans lees or okara. You can make delicious dishes out of okara, so don’t throw them away. You can try some of these okara recipes:

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Homemade Salted Caramel Sauce (hanya 4 bahan saja)

September 14, 2021


Siapa yang tak suka dengan si manis yang satu ini, saus karamel dengan cita rasa dan aroma yang unik pas sebagai teman untuk melengkapi topping desserts, olesan roti maupun dipping aneka pastry seperti croffle yang sedang hits saat ini. Agar rasanya tak monoton hanya manis saja, tambahkan sedikit sentuhan rasa asin kedalamnya dengan menambahkan sea salt atau salted butter dan saus karamel mu akan jadi makin istimewa.

Bahan utama dari saus karamel sebenarnya hanya gula pasir yang dilelehkan, proses melelehkan gula ini menghasilkan perubahan warna, aroma serta rasa. Ada sensasi wangi seperti berasap atau smokey yang menjadikan karamel khas, apalagi warnanya coklat keemasan selalu menarik ketika disandingkan dengan desserts apapun terutama es krim.

Semakin banyak proses rafinasi gula pasir yang dipakai, warna karamel biasanya semakin cerah kecuali terjadi kesalahan saat proses melelehkan atau singkatnya gosong. Proses rafinasi ini akan menghasilkan gula yang lebih putih bersih dengan butiran lebih halus yang sering kita kenal dengan nama refined sugar atau gula putih. Nah karena belakangan ini saya sedang suka memakai raw sugar, maka untuk resep saus karamel ini saya menggunakan raw vanilla sugar dari La Dame in Vanilla.

Apa sih istimewanya ? La Dame in Vanilla raw sugar ini dibuat dari gula yang setengah jadi alias baru melalui proses rafinasi awal sehingga butirannya lebih kasar dan warnanya keruh atau kecoklatan, gula ini sering dikenal dengan sebutan gula mentah. Nah keistimewaan dari produk gula La Dame in Vanilla ini adalah raw sugar dicampur dengan vanilla seeds atau biji vanilla yang merupakan isi bagian dalam dari vanilla pod (buah vanili). Jadi gulanya secara otomatis memiliki aroma vanilla dengan bonus bintik-bintik hitam yang eksotis. Bintik hitam ini hanya bisa didapat jika produk vanilla benar-benar menggunakan vanilla asli, jadi jangan takut saat menemukan ada benda kecil hitam pada adonan vanilla sponge cake atau es krim vanilla yang memakai vanilla kualitas bagus.

Selain gula, butter yang digunakan juga mempengaruhi rasa dari saus karamel. Gunakan butter yang berkualitas baik. Jika menginginkan saus karamel tanpa rasa asin ganti salted butter dengan unsalted butter dan skip penggunaan garam dalam resep.

Jangan khawatir saat hasil saus karamel terlihat encer ketika baru matang, karena seiring proses pendinginan gula akan mengental kembali dan membentuk konsistensi seperti selai. Tutup rapat penyimpanan saus karamel dan gunakan jar yang bersih jangan sampai menggunakan jar bekas bumbu atau sambal nanti saus karamel buatanmu menyerap aroma yang tersisa dari isi jar sebelumnya.

step by step membuat saus karamel sendiri


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Creamy buttery silky smooth garlic butter, we’re going to share the recipe here and tips on how to make it. It is super easy and tasty.

• 200gr butter (we’re using salted butter)
• 80gr garlic
• [Optional] Parsley (chopped fresh or dried)

How to make:
[Alternative 1 using whole garlic with skin]
– Bake whole garlic in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins).
– Slice half, squeeze out the garlic, and remove the skin

[Alternative 2 using peeled garlic]
– Wrap garlic with aluminium foil and bake in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins)

– Mash the baked garlic with fork until smooth and let it cool
– Add butter and whip it together with garlic
– Optional add parsley, mix it well
– Garlic butter is ready

Storing tips:
You can wrap the butter with baking paper or put it in ice cube tray. Let it cool and divide it into small portion so it’s easier to use later. You HAVE to keep garlic butter in the refrigerator inside airtight container.

How long homemade garlic butter can last?
It can last up to 2 weeks inside the fridge. But if you put it in the freezer it can last up to 1year!

Thanks to baking process, the garlic aroma has become very mellow and not too overpowering, it compliments the mellow aroma from butter. You’ll get amazing smooth soft texture that’s irresistibly delicious.

You can enjoy it as simple as spreading it on top of a slice of bread, or using it to make delicious toast creation for example garlic butter egg toast.

You can use it to cook egg, steak or teppanyaki too. Give it a try and let us know what to you think about it? Have fun experimenting in the kitchen!

Follow @AnakJajan for latest update:

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