Tender, juicy, fall apart beef that is covered in a rich gravy full of spices. This is an Indonesian celebratory dish that you will want to eat again and again.
Vegan Indonesian recipes for you to try. These are vegan and vegetarian-friendly recipes that you can cook anytime and are delicious to eat.
Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.
Tender, juicy, fall apart beef that is covered in a rich gravy full of spices. This is an Indonesian celebratory dish that you will want to eat again and again.
Nasi goreng, gado gado and more
This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!
For today’s post, I’m going to walk you through a dish common on the streets of Indonesia called Bakwan Malang (also sometimes referred to as Bakso Malang). This dish is featured in my novel, Eteka…
The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
This intensely flavourful Indonesian Beef Rendang has it all and then some. Meltingly tender beef sits in a thick coconut sauce. It’s the essence of South East Asia – a masterclass in packing in as much flavour as is humanly possible!
Relatively easy to make, and actually somewhat fun. Plus these are a million times better than anything from the freezer section...and healthier too!
JW Marriott Bengaluru Prestige Golfshire Resort & Spa’s restaurant East serves the lesser known, authentic taste of Indonesia in its latest dining experience.
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I've tried charcoal grilling sate in my tiny Hong Kong flat before, read all about the madness and the recipe here. But this time, there's a baby in my tiny flat, and I am just too lazy busy to be fiddling with charcoal grill, I just made oven grilled sate to satisfy my sudden sate craving. Were they good? Not too bad. Nothing compared to charcoal grilled sate, but enough to make my brain stop saying "sate sate sate sate chocolate sate sate sate fried chicken sate sate sate..." at least for a few days. I'll deal with the chocolate and the fried chicken cravings later ^_^
You will love these Indonesian hard-boiled eggs with a fiery spicy chili sauce coating. These savory eggs are perfect for your next authentic Indonesian rice meal side dish.
There's no need to order fast food varieties when you have this flavoursome fried chicken, served with kaffir lime leaf salt and a sweet chilli dipping sauce
I wanted meatballs for dinner tonight but not “the usual”. So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl. It never …
Without getting into the vexed complexities of colonial history, there is a reason why Indonesian — or, more correctly, Dutch-Indonesian — food plays such an important part in the cultural life of Amsterdam. Dutch traders went to what is now Indonesia at the end of the 16th century — and stayed on, and from 1816 to 1941 it became a colony of the Netherlands government — the Dutch East Indies. It was when I first went to Amsterdam in my twenties, that I encountered (and ate a lot of) Rijstaffel, perhaps the most famous of all Dutch-Indonesian food, from the point of view of the hungry tourist at any rate, and which features rice with a staggering array of little dishes — up to 40, sometimes — which does not make it exactly cut out for a stress-free Christmas feast. But then I remembered a gorgeous Indonesian Biryani by Sri Owen (from her magisterial Rice Book) and thus inspired, I settled on a simplified version that is nonetheless a real party piece. I know a biryani sounds like a daunting undertaking, but it really doesn’t have to be. For one thing, you cook the chicken a day (or up to a couple of days) in advance, which breaks up the process into manageable tasks. Furthermore, not only will the flavours deepen and mellow overnight, but the chicken will be gorgeously tender. On top of which, it leaves you to do no more on the day itself than cook the rice — and for just two minutes! — then layer it up in a pan with the gently reheated chicken and steam it. And the marinade you start the chicken off with is an easy affair that relies predominantly on the punchy Indonesian chilli sauce Sambal Oelek and treacly Kecap Manis (see Additional Information, below). Sorry if I sound stern, but the chicken thighs absolutely must be on the bone, even if you plan to debone them before layering up them up with the rice: if you use thigh fillets the texture will be disappointingly dry and stringy. You have been warned! On a sunnier note, I absolutely urge you to make the Pineapple-Plus Salad with Rujak Dressing as an accompaniment. Its tangy freshness is the perfect complement to the sumptuous biryani. And should you want a vegan version, I have one for you in the form of my beautiful Butternut Biryani! But back to meat-eaters, I do have plans to make a leftover-turkey biryani. My proposed MO here is to mix up the marinade ingredients in a jug, cook the onions as below, and then add the spicy yogurt mixture to the cooked onions, and simmer for 15 minutes until the sauce you have in your pan is darkened and reduced, and beginning to separate. Then add your cold, cut up turkey, stir well together and layer up with the cooked aromatic rice. I shall report back! Please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Homemade vegetarian pho from scratch. Rice noodles - and whatever else you like - swim in a delicious, aromatic broth. Plus, pho is perfect for customizing to individual tastes. Freeze any leftover broth for easy homemade pho later on.
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
Popular all over South East Asia, Beef Rendang is a dry curry with incredible flavour. Serve with coconut milk rice for the ultimate midweek dinner.
Kari Daging I am in a mellow mood - after listening repeatedly to Tokunaga's heart-squeezing cover of Akiko Kobayashi's 1985 song Fall i...
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Print PDF Kapitan Chicken Curry is one of the more popular dishes in my range of frozen Prepared Meals, but as anyone who's watched any of the cooking videos on my YouTube Channel would know, I'm a big believer in shortcuts; I'm the first to admit a lot of liberties are taken with my recipes.
Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this quick stir fry only takes 20 minutes to make from start to finish.
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
Lamb Martabak, an Indonesian stuffed pastry, makes for an excellent snack or appetizer for a group, or a delicious meal for two.
Nasi Ulam recipe, a rice salad from North Malaysia, served with a variety of side dishes like fried chicken, sambal belacan* (local shrimp paste chilli sauce) and fried fish, just to name a few.
This Nasi Goreng recipe is the national dish of Indonesia cooked by street vendors in food carts across the country. It's delicious!
In the UK Scotch eggs are usually a picnic food. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Moghul dish nargisi kofta ("Narcissus meatballs").The earliest printed recipe is the 1809 edition of Mrs. Rundell's A New System of Domestic Cookery. Mrs. Rundell—and later 19th-century authors—served them hot, with gravy. (Wikipedia). Scotch egg atau telur balut daging adalah makanan tradisional Inggris, yang biasanya dibawa untuk piknik, tapi saya sering mempbuat untuk makan siang disajikan dengan salad kalau sedang ingin makan siang yang ringan. Telur saya rebus selama 6 menit, kemudian langsung disiram dengan air dingin untuk mendapatkan kuning telur yang setengah masak. Jika ingin kuning telur yang benar-benar masak tambah 2 - 3 menit lagi. Bahan-bahan yang dibutuhkan / Ingredients 4 large eggs, boiled for 6 minutes, peeled 4 telur besar, rebus selama 6 menit, kupas 250 gr mince beef 250 gr daging giling 1/2 onion, finely chopped 1/2 bawang bombay, cincang halus 1 clove garlic, finely chopped 1 siung bawang putih, cincang halus 1 sprig celery leaf, finely chopped 1 batang daun sop, cincang halus 1 spring onion, finely chopped 1 daun bawang, rajang halus 1/2 nutmeg, grated 1/2 pala, parut 1 tbsp corn flour 1 sdm tepung maizena salt and pepper to taste (be generous with black pepper) garam dan merica secukupnya (kalau bisa merica hitamnya banyak) For the breading / Untuk tepung penggulung 100 gr flour, seasoned with salt and freshly ground black pepper 100 gr tepung, beri garam dan merica 1 egg, beaten 1 telur, kocok dengan garpu 100 gr bread crumb 100 gr tepung panir atau panko Oil for deep frying Minyak untuk menggoreng Preparations method / Cara memasak Mix the mice beef with chopped onion, garlic, spring onion, nutmeg, celery leaves and flour in a bowl and season well with salt and freshly ground black pepper. Campur merata daging cincang dengan bawang bombay cincang, bawang putih, daun bawang, daun sop, pala dan tepung, garam dan merica secukupnya. Divide the sausage meat mixture into four balls Bagi campuran daging menjadi 4 bola. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Letakkan tepung di piring dan gulungkan telur diatasnya Flatten the meat ball and put the egg wrap around it, and shape well. Tekan bola daging dan bungkus telur didalamnya dan bentuk bulat sampai halus permukaannya Roll the meat coated egg in flour, then dip in beaten egg and roll into the breadcrumbs to completely cover. Gulungkan telur yang telah terbungkus daging dalam tepung, celup dalam telur kemudian gulung diatas tepung panir sampai benar-benar rata. Fry them on medium heat until golden and crisp and the meat is completely cooked. Goreng dengan minyak sedang, sampai kuning dan daging benar-benar masak. Leave to cool before serving Biarkan agak dingin sebelum dihidangkan
Easy Yummy Recipes provides yummy dessert recipes, dinner recipes, easy chicken recipes and yummy cupcake recipes
On my last post, I post about Indonesian traditional sambal (chili sauce), Balado. Balado is best known chili sauce that the recipe is past down from generation to generation in Indonesia. And today I want to share with you one more Indonesian traditional dish which made with the balado sauce, called Prawn Balado. In Indonesia, most of the people loves to eat spicy food. I think maybe 80% of the people, even my son which is 11yr old loves this dish. I use red hot chili paper that less spicy for my balado sauce and deseed the chili so the sauce is not too hot. If you can't tolerate spicy too much then you can add more the tomato, add more sugar, less the chili and skip of the chili padi. Or maybe you can use half of the balado sauce recipe for one serving of dish, just adjust to your palate :) This prawn balado use one kind of bean which in Indonesia called petai or maybe known as smelly bean . The special thing about this bean is... their smell while and after you eat it. Most Indonesian people like this bean, I don't :D , but for the cause of blogging I'm cooking it! You can eat cucumber while or after, to balance the taste and eliminates the "odors" of the bean. Just be sure don't kiss anyone after you enjoy this dish :P Ingredients : 1 serving Balado Sauce 500 gram Prawn 10-20 pcs of petai / smelly bean , (cut int the middle into two pcs) 1/4 handful Asian chives, cut 2cm long 1/2 - 1 Lime, juice 1/2 tsp Salt Directions : Peeled prawn, keep the last segment of the shell and the tail tip on. Slice slightly on the back of the prawn to remove the vain, wash the prawn under running water. Drain, transfer on a bowl, add 1/2 of 5 salt, stir till combine, set a side for minutes. Fry the prawn until it's change color (about 3-5 minutes), remove from heat. In a pan, add 1 serving of balado, stir in the petai, stir till combine. Add in the prawn, stir till combine. Add the lime juice, turn of the heat (so the lime just will not be cooked), stir till combine, transfer into a serving plate. Enjoy! ;) Serve this prawn balado with warm rice! Don't be afraid to put a spicy dish on one of your menu today, just adjust with your palate, have a courage and add a touch of your authentic preference :) This season start to rainy and windy so be sure to put on an extra clothes, enjoy your meal with your loves one and have a great blessed week a head! ;) Stay Healthy and Loves Your Kitchen More! ;) This post is my november entry for Indonesian Food party at Bonita Cooking and Bento Wonderland . Preparation : 15 Minutes Cooking Time : 20 Minutes ( preparation & cooking time include making the balado sauce) Difficulty : Easy Adopted From : Family recipe's
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Selam everybody.......Merhaba from Türkiye. Who is my guest chef? ...😊😂😃... I'm joking friends... I have no guest chef except my hubby who always helps me to cook every weekend.. well ... mostly he done everything... I just give him instruction to do this or that @(^_^)@ And last weekend we make Lahmacun - Pizza in Turkish style. Have a try, you gonna like it too. LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy sauce and minced meat and straight leaved parsley , (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; atypical variants may be found as wraps for kebab meat or sauces. Ingredients Dough ingredients: ½ tablespoons instant yeast ± 1 cup of warm water 1 ½ - 2½ cups all-purpose flour (More if you find your dough still sticky during kneading) 1 tsp fine salt. Topping Ingredients: 500 gr ground beef. 2 large size onions. Chop finely. 2 tbsp tomato paste. 1 tablespoon chili paste. ½ tablespoons red chili flake 5 tablespoons olive oil. Salt and pepper to taste. half cup of water For the salad: celery leaves, finely chopped Tomato, cut into rough. Scallion, finely chopped Lettuce, thinly sliced Onions, thinly sliced, squeeze with salt and wash it clean. Lemon juice How to make: 1) bread Dough: Mix all ingredients for dough base, knead until smooth and not sticky in your fingers. There may be additional flour in this stage to form smooth dough, add it carefully just until you have right bread consistency. Cover with plastic wrap or a towel, let stand until fluffy and doubled. 2) Meanwhile, mix all topping ingredients, mix well. Set aside. 3) Hit the dough to remove air, divide the dough into some small ball (slightly larger than golf ball). Use rolling pin roll flat dough about ½ cm thin diameter about 30 cm, spread topping mixture on top of it evenly-make very thin layered. bake in a preheated oven 160 ⁰C approximately 15 minutes or until is done/ cooked. Cover your cooked lahmacun with wide kitchen towel to keep them soft not dry. 4) How to serve: sprinkle salad and lemon juice over lahmacun, rolls and serve warm immediately. :: Note. If you want more spicy, you can add more sprinkling of chili flake. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 Check my latest lahmacun making here. Afiyet Olsun . Enjoy Check my latest Lahmacun ( lahmajoun) recipe below here: loading...
Chicken thighs can also be used to make this aromatic Indonesian curry.
