Classic, Genuine Indonesian Food Recipe Collection
Classic Authentic Indonesian Beef Rendang Recipe
Ingredients
For the Spice Paste
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 6 shallots, peeled and sliced
- 5 garlic cloves, peeled and sliced
- 1 large piece fresh ginger, peeled and sliced
- 7 long red chillies, trimmed, sliced and de-seeded (optional)
- 1 large piece fresh galangal (optional), woody stem removed then thinly sliced
- 1 medium piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
For the Beef
- 1 teaspoon sea salt
- 3 fresh or dried bay leaves
- 3 1/3 cups full-fat coconut milk
- 5 fresh makrut lime leaves (optional)
- 2 1/4 pounds (1 kg) braising beef, such as shin or brisket
- 2 fresh lemongrass stalks, bruised and tied in a knot
Method
Make the spice paste by combining the spice paste ingredients in a food processor and pulse until they form a smooth paste. Add a little more coconut milk and pulse once again if the sauce is too thick. Then prepare the beef by firstly removing any excess fat. Then slice the beef into 1 1/2-inch (4 cm) cubes. Add the beef cubes to a deep, heavy frying pan or pot, or Dutch oven and combine with the spice paste along with the lemongrass, coconut milk, , bay leaves, salt and makrut lime leaves. Simmer the mixture over low heat and continue to cook for about 2 hours or until the meat is tender. Stir the beef every 15-20 minutes to prevent the rendang sticking to the bottom of the pot.
Then, remove the lemongrass stalks at this stage to prevent them from disintegrating. Increase the heat to moderate and stir while reducing the sauce for about 15 minutes. Continue stirring the beef until it absorbs the sauce and starts to caramelize on the outside. Taste and adjust the seasoning if needed before serving with rice.
Indonesian Lamb Martabak Recipe
Ingredients
- sunflower oil, for deep-frying
- 1 banana or 1 beaten egg, for sealing
- coconut oil or sunflower oil, for pan-frying
- 30 spring roll wrappers, 15 cm (6 inch) square
For the filling
- 1/2 teaspoon sea salt
- 450 g ( 1 lb) lamb mince
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 spring onions, finely chopped
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, peeled and crushed
- 1 small bunch of chives, finely chopped
- 8 cm ( 3 inch) piece of ginger, peeled and finely chopped
- 4 Thai shallots, peeled and finely chopped or 2 small banana shallots
Method
Add all the fillings ingredients to a medium size bowl and mix well. Heat 1–2 tablespoons of sunflower oil in a Dutch oven or large, deep frying pan, over moderate to high heat. Add the lamb filling mixture and fry while stirring, until the mixture is cooked through. Taste and adjust the seasoning as needed. Transfer to a small bowl and set aside to cool.
Next, grease a shallow tray and line with baking paper. Place each spring roll wrapper on your chopping board and place 1–2 tablespoons of the filling on one side of the wrapper, leaving a narrow border around the outside. Slice the banana thickly, leaving the skin on. Rub the edges of the wrapper with banana to seal the edges of the wrapper, pressing all the edges down to seal. If preferred, you can use beaten egg to seal the wrappers. Place all of the wrappers on the tray as they are filled and sealed.
Add sunflower oil to a deep saucepan until it is about 1/3 full. Heat the oil to 160 degrees C (320 degrees F). Then, deep fry the martabak in small batches for about 2–3 minutes until they are golden in color and cooked. Transfer the cooked martabak to a tray lined with paper towels to cook. Serve the martabak warm, slicing several in half so the filling can be seen.
Note: You can make a vegan version of this recipe by, replace the lamb with 225 g (8 oz) potato and 225 g (8 oz) butternut squash, baked in the oven. Add to other filling ingredients once they have been cooked.
Classic Nasi Goreng Ayam Recipe
Ingredients
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons fish sauce
- 1 cup green beans, sliced
- 2 teaspoons light soy sauce
- 1/4 teaspoon ground turmeric
- 2 large hens eggs, or duck eggs
- 2 scallions, chopped into large pieces
- Hand-full of Prawn crackers, for serving
- 2 garlic cloves, peeled and thinly sliced
- 3 tablespoons rice bran or grape seed oil
- 1/2 long red chilli, such as cayenne, thinly sliced
- 1 tablespoon commercial or homemade crisp fried shallots
- 2 tablespoons commercial or homemade kecap manis (see Note below)
- 1 small banana shallot, 2 Thai shallots, peeled and thinly sliced
- 1 large piece fresh galangal (or ginger), peeled and finely chopped
- 3 ounces jasmine or basmati rice, cooked and cooled to room temperature
- 2 boneless, skinless chicken thighs (about 8 oz (250 g)), sliced into bite-size pieces
Method
Place the chicken pieces in a medium-size bowl and season with salt and white pepper. Fry the chicken in a large wok, skillet or Dutch oven with one tablespoon of oil, until cooked through (about 4-5 minutes). Remove the chicken pieces. Add the garlic, shallot, and galangal (or ginger), and cook over moderate to high heat until fragrant. Add the scallions, green beans and turmeric and fry for 1-2 minutes.
Add the cooked rice to the pan, breaking apart any clumps with a wooden spoon or fork, Stir while heating until combined. Then, add the cooked chicken to the pan and heat briefly. Next, add the light soy sauce, kecap manis, fish sauce, a large pinch of white pepper and extra salt if required. Fry the eggs in a separate pan until the whites are just set and cooked. Season the eggs with salt and pepper. Spoon the fried rice into two serving plates. Sprinkle with sliced chilli, the fried shallots, and place a fried egg on top. Serve warm with crackers.
Note: To make your own kecap manis, bring 3/4 cup light soy sauce and with 1 1/4 packed cups palm sugar or dark brown sugar to a simmer in a medium-size pan over moderate heat. Lower the heat and cook until the mixture thickens (about 5 minutes). Let cool and refrigerate for up to a few weeks.
Balinese Style Sticky Glazed Pork Ribs Recipe
Ingredients
- 1 teaspoon sea salt
- 1/2 cup kecap manis
- 1/2 cup palm sugar or brown sugar
- 1 teaspoon of freshly ground black pepper
- 2 racks (1 1/2-pound 750 g) pork spare ribs
- 12 garlic cloves, peeled and roughly chopped
- 1/2 cup white wine vinegar or rice vinegar
- 8 long red chillies roughly chopped and de-seeded
- 1 large piece fresh ginger, peeled and roughly chopped
- 4 shallots, preferably Thai or banana shallots, peeled and roughly chopped
Method
Pre-heat your oven to 350 degrees F (175 degrees C). Make the marinade by adding all the ingredients, except for the pork ribs, to a food processor bowl. Add 1/2 cup water and blend until smooth. Next, line a roasting pan with 4 overlapping layers of foil, extending the foil over the sides to wrap the ribs and cover them. Place the ribs onto the pan lined with foil in a single layer. Pour half the marinade onto the ribs, massaging the sauce it into each rib rack. Enclose the ribs with the foil and roast in the pre-heated oven for about 2 hours. Meanwhile, pour the remaining marinade into a small saucepan. Bring it to a boil and then lower the heat and simmer the sauce gently until it has thickened (about 5-10 minutes). Remove from the heat and set aside. Check if the ribs are done, by pulling on the end of a rib. When done, the meat should slip easily off the bone. Bake for an additional 10 minutes or so until the ribs are cooked. Next, open the foil and broil the ribs for 5-7 minutes, basting with some of the marinade until the ribs darken in color and the sauce caramelizes. Serve hot, with some extra marinade placed in a dipping bowl.
Classic Indonesian Gado Gado Recipe with Home-Made Peanut Sauce
Ingredients
- 1 carrot, shredded
- 2 handfuls beans sprouts
- 1/2 cucumber, thinly sliced
- vegetable oil, for deep-frying
- fried prawn crackers, to serve
- 2 hard-boiled eggs (free range)
- 1/2 small head iceberg lettuce, shredded
- 2 waxy potatoes, cut into small cubes, boiled until semi-soft
- 250 g (8 oz) firm tofu, drained, pat dried, cut into small rectangles
- 1 head baby cos lettuce (or similar), cut lengthwise into thin wedges
For the Peanut sauce
- 2 teaspoon tamarind paste
- 200 g (7 oz) sambal pecel
- 60 ml (1/4 cup) kecap manis
- 175 g (6 oz) palm sugar, chopped
- 400 ml (1 3/4 cups) coconut milk
- 400 ml (1 3/4 cups) coconut cream
- 500 g (16 oz) crunchy peanut butter
Method
Prepare the peanut sauce, by adding 1 cup of water to a saucepan and bringing it to a slow simmer. Add the palm sugar and heat while stirring occasionally until the sugar dissolves. Add the peanut butter and whisk vigorously until the peanut butter is incorporated. Bring the mixture to a gentle simmer. Then, gradually pour in the coconut cream and coconut milk, stirring constantly until the mixture is well combined. Then, add the tamarind and kecap manis and bring the mixture to a gentle boil. Add the pecel, crumbled, and return to the boil, stirring continuously to avoid burning. Gradually add sufficient water to bring a sauce to a silky consistency. Remove the saue from the heat and adjust the seasoning with extra salt, coconut milk and/or kecap manis.
Next, heat the vegetable oil in a wok over high heat. Fry the tofu, eggs and potatoes separately until golden and crisp. Drain on a paper towel. To serve, arrange the cos lettuce wedges on the base of each serving plate. Add a serving of sliced lettuce, bean sprouts, carrot and cucumber. Slice the tofu, potatoes and eggs in half and scatter around the side of the vegetables on the plate. Pour the peanut sauce over the salad and top with prawn crackers. Serve immediately.
