About Pisang Susu

My name is Pauline Chavannes de Senerpont Domis. On this blog I make all the recipes from Het Groot Indonesisch Kookboek (1973) by Beb Vuyk. For many Indos, this is the Indonesian cooking bible. More about Beb Vuyk.

Pauline Chavannes de Senerpont Domis - Fotografie Armando Ello
Pauline Chavannes de Senerpont Domis – Fotografie Armando Ello

Pisang Susu are delicious milk bananas that you often see in Indonesia. The name fits this blog well. For me it symbolizes Indonesia (pisang) and the Netherlands (susu = milk). Just like I am with an Indonesian father and a Dutch mother.

I have now made, photographed and explained 427 (measured in February 2024) of the 578 recipes from Beb’s book in Dutch and English. I tell you per recipe how many people it is intended for and how long it takes to make. I also assess the taste and difficulty level.

Indonesian food is healthy

Beb Vuyk’s dishes are usually simple, very tasty and very easy to combine. If you only eat from Beb’s book, you will have a very varied and healthy diet.

There is a lot of variety in vegetables and methods of preparation. Sometimes raw, then stir-fried. Or fantastic soups with meat, vegetarian dishes made from egg in coconut broth and dozens of classic desserts, such as bubur hitam (black rice porridge) or spekkoek. There are also special ingredients such as kidneys and hearts. That I look forward to!

In the photo below I am making a Gourami dish by Beb Vuyk for the Indo-European monthly magazine Moesson (2015).

Better home cook

I cook from this book because I never want to forget how incredibly delicious Indonesian food is. By making all the recipes from Beb’s book, I hope to become better at cooking, especially recipes from the most delicious cuisine in the world.

My daughter (2010) also often helps. This blog is certainly intended for her; for later. She loves getting to know crazy flavors (such as peteh beans) or learning to make new snacks, such as ‘witch balls’ (klepon).

Authentic and modern

I cook the recipes as precisely as possible, so that I understand what the dish is ‘intended to be’. But I also show how you can get beautiful results with ‘modern’ kitchen appliances. For example, I like to use my blender if I am going to make a lot of sambal. ;-).

I do some things differently than Beb. For example, Beb uses an asbestos plate to keep food warm. That no longer exists (fortunately).


Beb also occasionally uses vetsin in her Chinese recipes. If I have it at home, I use it, but you can also leave out this ingredient. Vetsin provides the umami taste. There has been a lot of fuss about it being bad for blood pressure, but this has never been scientifically proven. Read here more about that.

Dish for dad

My mother is from Wormerveer, my father from Batavia (Dutch East Indies). Every evening we had a bowl of rice next to the bowl of potatoes on our table. My mother cooked a ‘dish for dad’ and also sauerkraut with a sausage for anyone who wanted it. We had a semolina pudding with berry juice, or spekkoek with coffee.

We, my brother, sister and I, soon discovered that cauliflower with kecap manis is a good combination. Or sauerkraut with sambal and serundeng. So delicious.


My (Dutch) mother is a very good cook. She herself talks about her mother, who was a star in the kitchen, roasting meat and baking bread

My mother learned to cook ‘Indisch from her mother-in-law (my grandmother), who had only recently arrived in the Netherlands, after the war, when the Dutch-Indies had become Indonesia. My grandmother made recipes from, among other books, Het Groot Indonesisch Kookboek by Beb Vuyk (1973).

Grandma Lieke with my aunt.

For whom

Pisangsusu is for people who love Indonesian food and want to make it themselves. Don’t be put off by the unfamiliar herbs. Most of it is available at the supermarket, such as lemongrass, (fresh) turmeric (kunjit), (fresh) ginger (djahe) and (fresh) laos (galangal). At the store I get jeruk purut leaf (fresh lemon leaf) and banana leaves to make kue (cake). Check out the list of herbs and spices from Beb’s book here.

I always have powdered herbs in stock. I get them in small quantities from the supermarket or in larger quantities from the grocery store. Keep a variety of spices in your pantry. Many herbs do not always have to be fresh for Beb’s recipes, but come from jars or the freezer.

I hope you will enjoy making Indonesian food as I do. Once you get going, you’ll notice how easy it is. You can make incredibly delicious food with almost nothing 😉.

Rangkasbitoeng 1929, the birthplace of my father (born 1928). Coincidentally, also the back drop of the Max Havelaar, the famous book by Multatuli. In the photo my grandfather and grandmother with my father as a baby between them. The family left here because there were too many snakes. Also in the Max Havelaar the story is told about the many snakes in the garden.


Do not hesitate to contact me. Email me at: pisangsu2[at]gmail.com or like my facebook fan-page, check Pisang Susu on PinterestTumblr or Instagram.

Pauline Chavannes de Senerpont Domis

Love to hear from you.

Pauline Chavannes de Senerpont Domis

Pauline, her husband, and daughter lived for 3 years in Asia. For two years the family stayed in South-East Asia (Indonesia, Burma, Malaysia, Thailand).

39 Responses

  1. J says:

    My mother gave me Beb’s cookbook last year (it’s been in the family for a while!) but I struggle with her recipes sometimes because a) I live in England where the Indonesian flavourmakers are slightly more difficult to come by than in Holland (plus I need to translate everything!) b) I’m not a natural cook. I think Beb’s recipes sometimes assume that you have a natural flair for cooking and kind of know what you’re doing but I’m still learning so I’m finding your interpretations of the recipes (and the pictures!) really super helpful!!

    • Pauline Chavannes de Senerpont Domis says:

      Dear Jolien! Great to read your comment. Thank you very much. I appreciate it a lot. True, Beb assumes we know how much salt a dish needs for example or nutmeg ( she does that a lot with nutmeg: no teaspoons or anything 😉 I love to share my love for this food and I am surprised how many foodies join in. We bake together online all of a sudden. I made about 50 recipes now, so many more to cook (in total 578). Already exploring other Dutch – Indonesian cook books. This is addictive 😉 hope we meet online again. Good luck and keep on having fun in the kitchen. Going to post my proven Roti Kukus (steamed cake) now. Warm regards, Pauline Chavannes from Pisang Susu

  2. Toko means restaurant right and where is that located?

  3. Hello, it’s nice to see someone caring about Indonesian food, my name is Reza Fiqih Nurzaman, Food Writer at gastronomad.id I’d like to meet you for talk about Indonesian gastronomy, and your project pisangsusu.com
    Love to hear from you

    Reza Fiqih Nurzaman

  4. Hank says:

    Hi Pauline
    I am now a Canadian Born in the Netherlands in 1933 and married a Indonesian girl in the Netherland in January 1958. Se was born in Djatinegara on the island of Java Her father was Dutch born on the island of Sumatra her mother was Indonesian born in Medan Sumatra. I love Indonesian food. My wife was the best cook and went by taste never measured anything. She passed away almost seven years ago after 52 years of marriage. we had five children together and 11 grandchildren. Now I have to cook for myself. I tried to learn from her that last year but I will never be the cook she was and my food can’t compere with hers. so I make most of all Nasi-Goreng , Loempias, Bahmi Goreng and to get enough vegetables I put more vegetables in my fried rice carrots, beans even leeks. I like the sweet soy-sauce but my wife liked the Chinese better. So my variation is not great. I put a cauliflower in my soup and sambal. Put sambal on my fried eggs. Put sometimes loempia meat filling on toast, eat Sauerkraut and potato stamp-pot with sausages. mashed potatoes , beans, carrots ,French beans and cauliflower with white sauce with meatballs . I eat different kinds of stamp-pot, kale, carrots, andive, I never can fry meat that great. Love French fries so make them in the deep-fryer I place on the air-co in the back yard, so no oil smell for days in the house. Hate any fat. So I am going to try some on the ones on your site.

  5. Heidi Taylor says:

    Hello Pauline,
    I am so thrilled to have come across your website Pisang Susu and your YouTube videos!!!
    I am a Dutch citizen living in the US since the age of 2. I understand Dutch fluently but have never been schooled in reading or writing in Dutch. My mother still lives in the Netherlands and she speaks Dutch with a bit of English thrown in. LOL!! She’s is now in her 80’s and its hard for her to travel. But we (my family and siblings) all love Indonesian food!!!. Your recipes and video’s take the guess work out of the translating the ingredients. Thank you, thank you!!! I look forward to each and every recipe you post. I am your biggest fan here in the US

    • Pauline Chavannes de Senerpont Domis says:

      Thank you so much for your sweet sweet comment! Love to read your story. We Indo’s are everywhere in the world and something binds us together. It must be the food ;-). What I do: I make all Beb Vuyk recipes. Her cookbook contains 578. I’ve done about 200 now ;-). Great to hear that you like the fact I take the guess work out of translating the ingredients list. I’m learning every day. The Indonesian kitchen is so amazing. Love to share this experience. Have you subscribed to my channel yet? You’ll be notified when a new vid is up ;-). Thanks again and hope to hear from you soon again. XP

  6. Carolina says:

    Dear Pauline, I came across your website and it brings back good memories. My father, born on Java, Indonesia married my Dutch mother. We ate a lot of Indonesian food and I cook it myself too. I also have Bep Vuyk’s cooking book. A must in everyone’s kitchen. My plan is to retire in a couple of years from now and start cooking once a month (Malaga area, Spain). I have owned a couple of restaurants and I am now writing my cooking blog on FB: Cucina Carolina. I think it is fantastic that you started to cook all recipes. Love the photography. Stay well!

  7. Mita says:

    Hi Pauline. Im Indonesian currently living in the Netherlands. Love your site. Just curious, whats with the name? Pisang susu?

    • Pauline Chavannes de Senerpont Domis says:

      Great question 😉 Beside the fact names of fruits are always good for succes (Apple, Orange, Blackberry). Pisang susu is one of my favorite Indonesian bananas. And I am a mix (campuran). My father is from Indonesia (pisang), My mother is from Holland (susu). 😉 And the recipes on my blog are a mix as well ;-).

  8. Leslie Anne says:

    Halo Pauline! Senang sekali ketemu Pisang Susu hari ini waktu mencari resep Kue Lapis Legit. So pleased was I to see your Kelepon recipe and Kueh Kukus as well! I’m a native Californian of European descent, but, like you I am campur, not my blood but my culture, because I fell in love with Balinese culture and a Balinese classmate at University, a dancer and musician who became my husband of 20 years. I learned Balinese and Indonesian cooking from him, and became a classical dancer of Balinese and Javanese traditions. We formed a music and dance group Semara Budaya, and we taught dance ethnology and traveled all around the world. Hello to you and to everyone on your blog, Pauline, Selamat masak dan menikmati masakan khas Indonesia!

  9. James says:

    Hi Pauline
    I have just made serundeng and it took me ages. It would be helpful if you specify the grade of shredded coconut to use (fine, medium or whatever). I used flakes and had to cut them up finer, which was very time-consuming. Also, although you mentioned that the serundeng must be the colour of brown sugar, I think it is important to mention that the texture should be crispy. Mine was chewy and I had to cook it the next day for a longer period. It is now perfect and tastes absolutely delicious. Thank you.
    I look forward to trying your other recipes.

  10. Sophia says:

    Dear Pauline – I am SO super excited to have found your website….it brings back delicious memories of frequent visits to my Dutch Grandparents as a child both of whom grew up in Java (Pekalongang) and I have been trying to find an authentic Sambal recipe like forever! Love reading about Beb Vuyk and am going to buy it for my Mum (now 87) for her Birthday as I KNOW she will love it. I so LONG for an good Indonesian restaurant in the UK and to buy authentic tempeh. Thank you thank you for sharing the recipes in English…my Dutch is not so good. Tot ziens!

    • Pauline Chavannes de Senerpont Domis says:

      Great to hear Sophia! Thank you so much for your lovely comment. I’m happy I’ve decided from the beginning to start the website in English too. So many Indo’s have spread around the planet and I want to share those authentic recipes with all of them ;-). As you probably know I make all Beb Vuyk’s recipes and up till now I’ve made about 200. In total, she has 578 recipes in her book. I add some of my own recipes too. Like my nasi kuning of today. Enjoy and again thanks for visiting!

  11. philip juned says:

    Dear pauline, i’m indonesian, live in java. thank you for keep cooking and conserve indonesia food. many culinary indonesia right now influence by western food across country. but i agree that indonesia cuisine is the best , especially i love rendang than any steak/beef ever!.

    • Pauline Chavannes de Senerpont Domis says:

      thank you sooo much for your comment. I’m happy to hear you enjoy Indonesian food as I do ;-). I’m happy I help out to conserve Indofood this way. So everybody can enjoy this rich and wonderful kitchen! 😉 !!

  12. Marya Barefoot says:

    Have you considered translating and rewriting Bep’s cookbook? I would love a good Indonesian cookbook in English (minus the kidney and heart recipes!)

    • Pauline Chavannes de Senerpont Domis says:

      Yes I have and ofcourse I’m doing it through this website. But I see you would like to have a paper copy of the book. It’s a great idea. Which publisher would help me out here? 😉 What I am considering is writing my own book. In two languages!

  13. Erna-Joyce says:

    Nice to meet you here. Like your recipes. I also have “Bep Vuyk” too and like cooking.

  14. WILLY PROBERT says:

    I have been looking for recipes made with taotjo but can’t find anything . I once ate a dish tht was so delicious, just Tempe and taotjo sauce. It seems so simple but I could not find the right measurements, please help.

  15. Bobbie says:

    Hello Pauline,
    I’m so glad I found you. My cousin has you on Facebook so I befriended you.
    I love your recipes and you tube demos.
    Thank you for all the delicious recipes.
    I was born in Java, then we all moved to Holland. Now in the U.S..
    Keep up the awesome work.

    • Pauline Chavannes de Senerpont Domis says:

      Thank you so much for you lovely comment! Happy you follow me! That makes my day! Terima Kasih and selamat makan!

  16. Sarah says:

    Nice post.. your post is very nice and good.. thanks for the shared with us…

  17. Dewi Safitri says:

    Hi, Pauline. It is really nice to find this website! I end up coming to this website while I tried to find martabak recipe. You remind me of my homeland, Indonesia, while I’m in the UK now. Looking around on all your recipes makes me want to cook – Indonesian cuisine – more.

    Also, I greatly appreciate the history of Beb Vuyk and her book, making me want to get the book as well. I wish I can read Dutch language:)

    Thank you for sharing with us. Keep up this great job!
    PS: Now, I am one of your fans 😀

    • Pauline Chavannes de Senerpont Domis says:

      Thank you so much, so great to hear! You make my day. Beb Vuyk is only in Dutch, but I try to translate all her recipes as soon as possible ;-)! If you have any questions, please do not hesitate to ask. Warm regards, Pauline

  18. iBraheem says:

    All shows Excellent !…. and just want to add that
    Indonesian Cuisine famous with Halal food. No Pork.

    Thank you

    • Pauline Chavannes de Senerpont Domis says:

      True, it is nowadays famous for halal food. But still, lots of places are not Muslim and people eat pork a lot. In the old days Indonesia was part of Holland (under colonial regime) and pork was pretty common then. I make food from old indo or eurasian cookbooks because my family is from Indonesia or the Dutch-Indies.

  19. David Seegal says:

    Hallo Pauline! I am so thrilled to have finally discovered your website – what a treat… My wife’s side is Dutch/Indo and we live in California. The other year, we lived near Alkmaar, where I studied Indonesian cooking with a family friend. Now, I am hooked! Here in the States, I hope to begin a pop-up restaurant based mostly upon my wife’s culinary heritage. Your insights and lovely presentation are proving a great inspiration! Thank you for creating such a wonderful space – and now I am acquiring Beb’s cookbook too!

    • Pauline Chavannes de Senerpont Domis says:

      This is fantastic to hear David! What a great plan you have; to start a pop-up restaurant. Lovely you are inspired by my blog. I love to hear what recipe you’re making. For a pop-up restaurant I would recommend ‘Smoor’ or ‘Semur’. This is a typical Dutch-Indies dish, because it contains lots of nutmeg. This spice was one of the main spices the Dutch brought home and sold all over the world, but the Indonesian did not use it much for food. So a ‘smoor’ is a great dish for your restaurant! I love that you’ll promoting indonesian food. Besides it is super delicious, it is healthy too. Hope to hear more from you. Love to think along! And if costumers want to know how to make Indofood, tell them about pisangsusu.com ;-).

  20. Chris says:

    I love Indonesian food. I think it’s the best in the world and as a missionary kid who grew up in East Java and short term missionary myself to countries like Germany and Brazil, I’ve been all over the world. When I was in Holland, one of the first things I did was to find a local Indonesian restaurant for a traditional meal. Now that I’m in the USA, we make an Indonesian dish about once a week or every other week. I’ve often wondered why there are so few Indonesian restaurants. I think if someone did a really good job of replicating the dishes, it would make a great chain of restaurants and catch America by storm.

  21. John Krens says:

    Please note that in your 40 Asian recipes the bumbu rudjak fish is incorrectly linked the fried tempeh. You can find “226 Bumbu rudjak fish” via a search on “bumbu”. Rudjak ayam among these 40 recipes has no link at all and can also be found via a search resulting in finding “Chicken in spicy coconut broth – ayam rudjak”.
    I hope you don’t mind me occasionally “borrowing one (or part of one) of your recipes for the newsletter of our local (that is Australia) “Indische” scocial club “Tempo Doeloe”.
    Regards, John Krens

    • Pauline Chavannes de Senerpont Domis says:

      Dear John, thank you so much for letting me know the link mistakes. I have so much content now, I need some help once in a while. Great to hear you feature my recipes sometimes. Love it and exactly what my website is all about. If you link to my recipe in the newsletter the ‘borrowing’ is fine ;-). Can you send me example so I can feature it to on my page: pisang susu in the media ;-). Love the fact you’ve found me online and that you like my website. That makes my day! Warm regards, Pauline

  22. Annisa FW Damarsya says:

    I’m Annisa, Indonesian currently living in the UK. I am so excited to find your website and read your posts! It’s like finding a treasure, because I’d like to know more about old original Indonesian cuisine which I might not find anymore nowadays. Many thanks for sharing these recipes. Hopefully, you could share some history behind the recipe too, if you know any of it 🙂
    Keep sharing! 🙂

    • Dear Annisa! Happy to read your lovely comment. Thank you so much! I try to write more about the origin of the recipes. Not always easy to find, so not every dish has more information. But interesting you like that part! Thank you again. I am curious: what is your favorite Indonesian dish? Warm regards, Pauline

  23. Wendy Hein says:

    Hi Pauline, I was born in Indonesia from Dutch parents and my family and I love Indonesian food. I stumbled on your translated recipes the day after a friend gave me Beb Vuyk’s book. I have no trouble with the Dutch version, but my sons would love to be able to read them in English. What is the easiest way for me to share your translations with them?

  24. Wendy Hein, Is your surname Dutch?