https://www.facebook.com/1007289415790000/

Suti Amah II, kp benteng desa tugujaya kec cigombong, Bogor (2026)

Q: What is the address?

Kp Benteng Desa Tugujaya Kec Cigombong

27/08/2026

🥟 HOMEMADE CHICKEN & SHRIMP DIMSUM

Yield: Approximately 25–30 pieces
Prep & Cooking Time: About 60 minutes
Cooking Method: Steaming

🛒 Ingredients

Main Ingredients

- 250 g chicken fillet, finely chopped
- 200 g peeled shrimp, roughly chopped
- 25–30 dimsum wrappers
- 1 medium carrot, finely grated or finely chopped
- 2 spring onions, thinly sliced
- 3 cloves garlic, finely minced
- 1 egg white
- 2 tablespoons tapioca starch
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon ground white pepper
- ¾ teaspoon salt
- 2–3 tablespoons ice-cold water

🥕 Toppings

- Finely diced carrot
- Chopped spring onion

🥣 Dipping Sauce

- 3 tablespoons chili sauce
- 1 tablespoon tomato sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime or lemon juice
- 1–2 tablespoons water

Mix all ingredients until well combined.

---

👩‍🍳 Instructions

1. Prepare the Ingredients

Finely chop the chicken and roughly chop the shrimp.

Avoid making them completely smooth—the slightly chunky texture gives the dimsum a more satisfying and juicy bite.

Place the chicken, shrimp, carrot, spring onion, and garlic into a large mixing bowl.

2. Make the Dimsum Filling

Add the egg white, tapioca starch, oyster sauce, soy sauce, sesame oil, sugar, pepper, salt, and ice-cold water.

Mix gently until the filling becomes sticky and well combined.

💡 Secret to juicy dimsum: Ice-cold water helps keep the filling moist and tender.

3. Shape the Dimsum

Place one dimsum wrapper in your palm.

Add approximately 1 tablespoon of filling to the center.

Gently fold the wrapper upward around the filling and shape it into a neat open-top dumpling.

Press the bottom gently so the dimsum can stand upright.

Top with a small amount of diced carrot and spring onion.

4. Prepare the Steamer

Bring the water in the steamer to a boil first.

Lightly brush the steaming tray with oil or use perforated parchment paper to prevent sticking.

Arrange the dimsum with a little space between each piece.

5. Steam the Dimsum

Place the tray inside the steamer.

Cover and steam for approximately 15–18 minutes, depending on the size of the dimsum.

Carefully remove the lid when finished.

♨️✨ Let the steam escape slowly—the aroma will be irresistible!

6. Serve

Transfer the cooked dimsum to a serving plate.

Serve immediately while hot with your favorite dipping sauce. 🥟🥢

---

✨ Tips for Perfect Dimsum

- Use fresh shrimp for a naturally sweet flavor.
- Don't overfill the wrappers.
- Leave enough space between the dimsum while steaming.
- Always preheat the steamer before adding the dimsum.
- Avoid over-steaming to prevent the wrappers from becoming dry.
- A little sesame oil adds a delicious authentic aroma.
- For a beautiful presentation, garnish with finely diced carrot and spring onion.

💜 Serving Idea

Arrange 6–8 dimsum inside a bamboo steamer with a small bowl of dipping sauce on the side.

Add a few spring onions and capture the gentle steam rising from the freshly steamed dimsum for a beautiful cinematic food presentation. 🥟♨️✨

27/08/2026

🥟🛵 Just heading to the market to buy some ingredients… and came home with THE MOST DELICIOUS HOMEMADE DIMSUM! 😍💜 From choosing fresh ingredients and mixing the filling to watching the warm steam rise from the steamer—every moment is mouthwatering! 🤤✨

27/08/2026

From shopping for the ingredients to making a refreshing glass of Es Cendol! 🥥💚🤎
A little bike ride, a quick trip to the wholesale shop, then back home to create this delicious traditional Indonesian dessert. 🧺🛵🏡✨
Chewy cendol, creamy coconut milk, sweet palm sugar syrup, and crunchy ice—such a perfect combination! 😋🧊
Would you rather make it yourself or enjoy a ready-to-drink glass? 🤭💚

27/08/2026

☀️ Lunch — Karedok Sunda
Ingredients
For the Fresh Vegetables
100 g long beans, cut into small pieces
100 g cucumber, sliced
100 g cabbage, thinly shredded
100 g bean sprouts
50 g kemangi (Indonesian basil)
1 small eggplant, thinly sliced
75 g boiled cassava, cut into pieces
Crackers (kerupuk), for serving
For the Peanut Sauce
150 g roasted peanuts
3 cloves garlic
5 red chilies
3 bird's-eye chilies
2 kaffir lime leaves
2 tbsp palm sugar
1 tsp salt
1 tbsp tamarind paste
100–150 ml water
How to Make

1. Prepare the Vegetables
Wash all vegetables thoroughly. Cut the cucumber, long beans, cabbage, and eggplant into bite-sized pieces.

2. Prepare the Peanut Sauce
Grind roasted peanuts, garlic, chilies, kaffir lime leaves, palm sugar, salt, and tamarind until smooth.

3. Add Water
Gradually add water while mixing until the peanut sauce reaches a thick but pourable consistency.

4. Prepare the Vegetables
Keep the cucumber, cabbage, and basil fresh. Briefly blanch the bean sprouts and long beans if preferred, then drain well.

5. Prepare the Cassava
Steam or boil the cassava until tender. Allow it to cool slightly and cut into bite-sized pieces.

6. Combine the Vegetables
Place all the prepared vegetables in a large bowl.

7. Add the Peanut Sauce
Pour the peanut sauce over the vegetables. Gently mix until everything is evenly coated.

8. Arrange the Karedok
Transfer the mixture to a serving plate and garnish with fried shallots if desired.

9. Serve & Enjoy
Serve immediately with crispy crackers, fried tofu, tempeh, or warm rice.
Tips
Use fresh vegetables for the best crunchy texture.
Do not add too much water to the peanut sauce.
Adjust the chilies according to your preferred spice level.
Mix the sauce with the vegetables just before serving to keep everything fresh and crisp.

27/08/2026

From the traditional market to a crispy homemade treat! 🛵✨
Follow along as I buy fresh crackers, bring them home, dry them under the morning sun, fry them until perfectly crispy, and store them in a jar. 😋💜
A simple process, satisfying ASMR, and the delicious result is totally worth it! 🥰
What would you enjoy most: the crispy crackers or the satisfying frying ASMR? 👇

26/08/2026

🥟 Bandung Siomay — Indonesian Steamed Fish Dumplings
Servings: 4–5 people
Prep Time: 30 minutes
Cooking Time: 30–35 minutes
🛒 Ingredients
For the Siomay:
500 g fresh mackerel fish, finely ground
150 g tapioca flour
100 g chayote, steamed and mashed
3 cloves garlic, minced
2 spring onions, finely sliced
1 egg
1 tbsp sesame oil
1 tsp salt
1 tsp sugar
½ tsp ground pepper
½ tsp seasoning powder
50–75 ml ice water
Dumpling wrappers, as needed
Vegetable Toppings:
3 potatoes, cut into pieces
1 bitter melon, halved and seeds removed
4 cabbage leaves
2 pieces firm tofu, halved
3 boiled eggs
Fresh lime wedges
Peanut Sauce:
200 g roasted peanuts
4 cloves garlic, lightly fried
5 red chilies
3–5 bird’s eye chilies, according to taste
50 g palm sugar
1 tbsp tamarind water
½ tsp salt
300–400 ml water
1 tbsp sweet soy sauce
👩‍🍳 Instructions
Prepare the filling: Mix ground mackerel, mashed chayote, garlic, spring onions, egg, sesame oil, salt, sugar, pepper, and seasoning powder.
Gradually add tapioca flour while mixing. Add ice water little by little until the mixture becomes soft and easy to shape.
Shape the siomay: Place 1–1½ tablespoons of filling into each dumpling wrapper and shape neatly. You can also stuff the mixture into tofu and bitter melon.
Steam: Arrange the siomay, tofu, bitter melon, potatoes, and cabbage in a steamer. Steam for about 25–30 minutes, or until fully cooked.
Make the peanut sauce: Blend roasted peanuts, garlic, red chilies, and bird’s eye chilies. Transfer to a saucepan.
Add water, palm sugar, salt, and tamarind water. Simmer over low heat until thick and fragrant. Add sweet soy sauce and adjust the seasoning.
Serve: Cut the siomay and toppings into bite-sized pieces. Arrange everything on a plate and generously drizzle with warm peanut sauce.
Finish with sweet soy sauce, chili sauce, and a squeeze of fresh lime for an extra burst of flavor. 🍋🥜
✨ Tip: Use fresh mackerel for the best flavor and a tender, springy texture. Add the tapioca flour gradually so the siomay stays soft rather than becoming too dense.

26/08/2026

🍽️ Today’s snack: let’s make some Bandung siomay! 😋🥟

Warm, delicious siomay topped with plenty of savory peanut sauce, a little chili, and a squeeze of fresh lime… just imagining it is already making me hungry! 😂🤤

So, who wants to join me for a snack? Come on over… don’t just watch the Reel! 🤣❤️

26/08/2026

🌿 Nasi Pecel Madiun — Traditional East Javanese Breakfast
Ingredients
For the Peanut Sauce
150 g roasted peanuts
5 red chilies
3 bird’s-eye chilies
3 cloves garlic
2 kaffir lime leaves
1 tsp tamarind paste
1 tbsp palm sugar
½ tsp salt
½ tsp shrimp paste, optional
150–200 ml warm water
For the Vegetables
100 g spinach
100 g water spinach (kangkong)
100 g long beans, cut into pieces
100 g bean sprouts
1 cucumber, sliced
100 g cabbage, shredded
For the Side Dishes
4 portions steamed white rice
2 pieces fried tofu
2 pieces fried tempeh
2 boiled eggs, optional
Crackers or peyek kacang, for serving
Fried shallots, optional
👩‍🍳 How to Make
1. Roast the Peanuts
Roast the peanuts over medium-low heat until fragrant and golden brown. Let them cool completely.
2. Prepare the Spice Mixture
Grind the chilies, garlic, kaffir lime leaves, tamarind, palm sugar, salt, and optional shrimp paste until smooth.
3. Make the Peanut Sauce
Add the roasted peanuts and grind until the mixture becomes slightly coarse. Gradually add warm water while stirring until you get a thick, smooth sauce.
4. Cook the Vegetables
Blanch the spinach, water spinach, long beans, bean sprouts, and cabbage separately for a few minutes. Drain well so the vegetables remain fresh and slightly crunchy.
5. Prepare the Side Dishes
Fry the tofu and tempeh until golden brown. Boil the eggs if using them. Prepare the crackers or peyek.
6. Arrange the Rice
Place steamed white rice on a serving plate or banana leaf. Arrange the blanched vegetables around the rice.
7. Add the Peanut Sauce
Pour a generous amount of warm peanut sauce over the vegetables and rice. Adjust the amount according to taste.
8. Add the Side Dishes
Place fried tofu, tempeh, boiled egg, cucumber, and crackers around the rice.
9. Serve & Enjoy
Sprinkle with fried shallots and serve immediately while warm. Enjoy the authentic sweet, savory, spicy, and nutty flavors of Nasi Pecel Madiun.
💡 Tips
Use freshly roasted peanuts for a richer and more fragrant sauce.
Do not overcook the vegetables; they should remain bright and slightly crunchy.
Add warm water gradually to achieve the desired sauce consistency.
Adjust the chilies according to your preferred level of spiciness.
For a more traditional presentation, serve the pecel on a banana leaf.
❤️ Serving Suggestion
Enjoy Nasi Pecel Madiun for breakfast with warm tea, peyek kacang, fried tempeh, and extra sambal. It's a simple yet satisfying traditional Indonesian meal.

26/08/2026

☀️🍚 Lunch — Nasi Jamblang Cirebon! 🇮🇩✨

A beloved Cirebon specialty featuring fragrant rice wrapped in teak leaves, served with a variety of flavorful side dishes such as savory tofu, tempeh, spicy sambal, and traditional stews. 🌿🍗🌶️

Simple, delicious, and full of authentic Cirebonese flavors—perfect for a satisfying Indonesian lunch! 😋❤️

Which side dish would you choose first for your Nasi Jamblang? 👇😋

26/08/2026

🍚 Nasi Jamblang Cirebon — Traditional Cirebon Rice Meal
Ingredients
For the Rice
500 g white rice
600 ml water
2 pandan leaves, knotted
½ tsp salt
Teak leaves (daun jati), cleaned and softened, for wrapping
For the Main Side Dishes
250 g chicken, cut into pieces
2 boiled eggs
200 g fried tofu
150 g fried tempeh
150 g potatoes, diced
100 g beef liver or beef, optional
For the Spicy Sambal
8 red chilies
5 bird's-eye chilies
5 shallots
3 cloves garlic
1 tomato
1 tsp shrimp paste, optional
1 tsp palm sugar
½ tsp salt
2 tbsp cooking oil
For the Sweet-Savory Sauce
3 tbsp sweet soy sauce
1 tbsp oyster sauce
2 cloves garlic, minced
3 shallots, sliced
2 bay leaves
2 cm galangal, bruised
250 ml water
Salt and pepper to taste
👩‍🍳 How to Make
1. Cook the Rice
Wash the rice thoroughly. Add water, pandan leaves, and salt. Cook until fluffy and fully done. Keep the rice warm.
2. Prepare the Sambal
Blend or grind the chilies, shallots, garlic, tomato, shrimp paste, palm sugar, and salt. Heat the oil and sauté the mixture until fragrant and the oil separates slightly.
3. Prepare the Chicken
Sauté shallots and garlic until fragrant. Add bay leaves and galangal. Add the chicken, sweet soy sauce, oyster sauce, water, salt, and pepper. Simmer for 25–30 minutes until tender and the sauce is absorbed.
4. Prepare the Side Dishes
Fry the tofu, tempeh, and diced potatoes until golden. Boil the eggs, peel them, and set aside. You can also prepare beef liver or other traditional lauk according to preference.
5. Prepare the Teak Leaves
Wash the teak leaves carefully and briefly steam or blanch them until flexible. Pat them dry. The leaves give Nasi Jamblang its distinctive traditional aroma.
6. Arrange the Meal
Place a piece of teak leaf on a plate. Add a portion of warm white rice in the center, then arrange the chicken, egg, tofu, tempeh, potatoes, and other side dishes around it.
7. Add the Sambal
Spoon the spicy sambal over the side dishes or serve it separately.
8. Wrap the Rice
For a traditional presentation, fold the teak leaf around the rice and side dishes. Keep the package neat but not too tight.
9. Serve & Enjoy
Serve Nasi Jamblang Cirebon warm with extra sambal and crispy crackers. Enjoy this flavorful combination of steamed rice and a variety of savory Indonesian side dishes.
💡 Tips
Use fresh, clean teak leaves for the most authentic presentation.
Prepare several different lauk so every serving has a variety of flavors.
The rice should remain soft and fluffy.
Adjust the sambal according to your preferred level of spiciness.
Serve immediately while the rice and side dishes are warm.
❤️ Serving Suggestion
Pair Nasi Jamblang with spicy sambal, crackers, fried shallots, and a refreshing iced tea for a delicious Cirebon-style lunch.

Suti Amah II

27/08/2026

27/08/2026

27/08/2026

27/08/2026

27/08/2026

26/08/2026

26/08/2026

26/08/2026

26/08/2026

26/08/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request