Literally Nasi Goreng Belanda means Dutch fried rice. There's nothing Dutch about this fried rice actually, I simply call it this way because my Dad likes to call his version of fried rice Dutch fried rice - perhaps because Indonesia used to be colonised by the Dutch? I have to clarify this with my Dad...! I don't know why I never really asked him!

My Dad never cooks. It's always my Mum, or our house-maid. He's normally too busy to be in the kitchen. But I still remember, when I was really young, my Dad went to the kitchen once and whipped up real delicious red-coloured fried rice. I asked him for the recipe and afterwards I started to experiment making my Dad's version of red hot fried rice. I've never really managed to make my fried rice so bright red. I guess it's because I always use sambal oelek (which can be very hot if you use too much of it) instead of loads of seeded fresh red chilies. Anyway, I like my Dad's version of fried rice. I've modified the recipe a bit here and there to my own liking, but the flavour of my Dad's Nasi Goreng Belanda is still there...

  • 2 plates of cooked long-grained rice (from the day before)
  • 3 tbs oil/margarine
  • 3 cloves garlic, minced
  • 10-15 cloves French shallot, minced (substitute with 2-3 spanish onions if you cannot find any French shallots)
  • 10 seeded large red chilies, minced (or 2-3 tbs sambal oelek)
  • 2 tbs fish sauce
  • 2 tbs oyster sauce
  • 2 tbs sweet soy sauce
  • 1 tbs terasi (shrimp paste)
  • 200 g seafood (prawns, squids, mussels) or substitute with any toppings you like
  • 3 tbs sliced green onions (optional)
  • Tomatoes
  • Cucumbers
  • Scrambled eggs

Bookmark and Share
Water spinach was my childhood favourite vegetable, especially when it's stir fried with prawns. When I was young my parents liked to bring me to Bogor (a city about an hour away from Jakarta, Indonesia) every weekend. There we often visited a Chinese restaurant that served stir-fried water spinach with beef strips and quail eggs. I was absolutely in love with this dish and it's been ages ago since I ate it. I thought about recreating this dish when I saw a bunch of water spinach in my local Asian grocery store. And here it is...

  • 400 g water spinach
  • 100 g prawns/ beef strips
  • 14 - 16 boiled quail eggs
  • 5 button mushrooms, sliced (optional)
  • 1 tbs oil
  • 1 tbs minced garlic
  • 2 tbs fish sauce
  • 2 tbs cooking wine
  • 1 - 2 tbs chili bean paste
  • 1 tbs sambal oelek
  • 1 tbs oyster sauce
What to do

Heat the oil in wok. Add in the minced garlic, stir and followed by prawns, cooking wine and fish sauce. When the prawns change colour, add the water spinach, chili bean paste, sambal oelek and oyster sauce.

Serve your water spinach with hot piping rice!

Bookmark and Share
I thought that pasta would only taste good with meat, that's why I never dared to cook meatless pasta. But, last week I challenged myself to make pasta with seafood, especially after I saw some mouthwatering crab linguine pictures in some websites. However, since I didn't have crab, I used prawns instead. I was amazed by how good the pasta turned out. The pictures below might not do justice to how well the linguine actually really tasted.

  • 250 g linguine, boiled till al dente
Creamy Mushroom Sauce with Prawns
  • 2 tbs olive oil
  • 3 cloves garlic, minced
  • 1 tomato, chopped
  • 2 tbs tomato paste/concentrate
  • 250 ml cream
  • 1-2 tbs Sambal oelek
  • 100 ml white wine
  • 100 g prawns
  • 200 g champignon
  • Dried oregano
  • Maggi/Knorr chicken granule to taste
  • Sugar and black pepper to taste
  • Boiled water spinach
  • Parmesan cheese
  • Sun-dried tomatoes

Serve the linguine with the sauce. Garnish with parmesan cheese, boiled water spinach and sun-dried tomatoes.

Bookmark and Share
Another dumpling post... Well, I haven't posted any dumpling posts for a quite long time anyway, so I think it's about time to drool over some yummy dumpling shots again ;-).


Dumpling skins
  • 2 cups all purpose flour
  • 1/2 cup boiling water
  • Extra flour for kneading and dusting
  • 200 gr minced pork
  • 100 gr chopped prawns
  • 1 tbs minced ginger
  • 100 gr chopped Chinese chives
  • 3 tbs oyster sauce
  • 1 tbs sesame oil
  • Salt, pepper, sugar to taste

Please refer to my guo tie post if you want to know how to make the dough.

Bookmark and Share
Sushi Hongsam is a small Japanese restaurant located in Wiesbaden. The sushi chef, Hongsam An, used to work in Marriot Hotel in Frankfurt, before he opened his own restaurant. It is the only restaurant I know which offers really high quality sushi (at least in the Wiesbaden area). I am actually not very fond of eating raw fish, but the fish offered in Sushi Hongsam melts in your mouth and doesn't have a fishy smell.

Hongsam Sushi Set - € 8.90
Sushi set, salad, fried fishballs, green pickles, orange, miso soup

During lunch time (11:30 - 14:30), they offer Mittagsmenu (Lunch Menu) with very reasonable price - €12.50 is the most expensive in the menu which is Udon and Sushi set menu where you get a bowl of udon soup, a sushi set (6 hosomaki, 7 nigiri and a slice of tamagoyaki), a small portion of fried fishcakes, a small portion of Japanese pickles, salad and a slice of orange/honeydew.

Udon and Sushi Set - € 12.50

In the evening (17:30 - 23:00) the prices are higher but I think it's worth it if you think of the quality this restaurant offers. You can also order some Korean dishes here, albeit very expensive and the variety is rather small.

Beef Teriyaki Set

Stir-fried Salmon Set

Prawn Tempura maki - € 6.00

Unfortunately, if you come rather late during the lunch hour (say, 30 minutes before it closes down for the afternoon), you wouldn't be completely welcomed here. At least that's what happened to us the last two times we were there half an hour before it closed. They looked at us funny when we came in, without any greetings whatsoever and they started to clean up everything around us, making us feel that we had to quickly bolt down our food and bugger off. As a working woman, I know that having your free time is very precious, but I think in the restaurant business where customer service is very important, they should at least wait until it's time to close down before they start cleaning up the whole restaurant - if they really want to, at any rate in the closed kitchen, not right in front of our nose.

Sushi Hongsam
Friedenstra├če 15
65189 Wiesbaden

Bookmark and Share
Next PostNewer Posts Previous PostOlder Posts Home