My Collections of Original Indonesian Recipes...

I just want to give you a big welcome...

In this blog i dedicate to give you the best of Original Indonesian Recipes...

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before, I'm serious...
They're really worth trying... :)

Tinuransa / Tinorangsak (Manado Spicy Pork)

To my dear moslem friends, sorry this dish isn't for you :)

Before serving tinorangsak ( I prefer this pronunciation) , you'd better prepare more glasses of water for yourself, coz it's quite hot and spicy... :)

This recipe is adapted from awesome book of compiled Indonesian recipes

  • 1 Large Jalapeno -- sliced
  • 1/2 Inch Ginger -- sliced
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Salt
  • 1 Pound Pork -- cubed
  • 1 Teaspoon Lemon Grass
  • 1 Slice Lemon
  • 2 Large Scallion -- sliced
  • 2 Large Shallot -- sliced
  • 2 Tablespoons Olive Oil
  • 1 Cup Water

How to:
  1. In food processor, blend jalapeno, ginger, turmeric, and salt to a paste.
  2. In a bowl, mix this with pork, lemongrass, lemon, scallions, shallots and oil.
  3. In a saucepan, cook mixture, covered, over moderated for 5 minutes.
  4. Add water and cook for 45 minutes.
  5. Liquid should evaporate and the meat should carmelize.
  6. Serve over rice.
Serve : 6

The picture is originated from:

Ayam Bumbu Hijau (Banda Style Chicken)

The recipe below is adapted from Indonesian Regional Food and Cookery by Sri Owen.

  • 4 Large Chicken Breast
  • 1 Lime Lime Juice
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Lemon Grass
  • 1 Large Jalapeno -- Chopped
  • 1 Tablespoon Peanut Oil
  • 3 Medium Jalapeno
  • 5 Large Shallot
  • 4 Cloves Garlic
  • 1 Teaspoon Ginger
  • 2 Tablespoons Almonds
  • 2 Tablespoons Peanut Oil
  • 2 Tablespoons Tamarind Water
  • 1/2 Teaspoon Salt

  1. Marinate chicken in lime juice and salt for at least an hour if not overnight.
  2. Place 3 jalapenoes, shallots, garlic, ginger, almonds, oil, tamarind and salt into blender.
  3. Process to paste, transfer to frying pan, saute for 4 minutes, add lemon grass, jalapenoes, oil and chicken.
  4. Saute for 10 minutes or until done.
  5. Serve over rice.
Serving : 4

The picture above is originated from :

Ayam Bakar Rica ( Rica Grilled Chicken)

This recipe is adapted from The Exotic Kitchens of Indonesia by Copeland Marks, which I highly recommend you to have it in your book shelf, you will surely thank me... :)

The recipe actually originates from North of Sulawesi Island,

  • 2 Lemon Lemon Juice

  • 2 Teaspoons Salt

  • 1 Teaspoon Sugar

  • 3 Pounds Chicken -- cubed

  • 4 Large Shallots -- sliced

  • 1 Clove Garlic -- sliced

  • 1/2 Inch Piece Ginger Root -- sliced

  • 5 Medium Red Chiles -- sliced

  • 3 Tablespoons Olive Oil

How to:
  1. Mix the lemon juice, salt and sugar together and rub all over the chicken.

  2. Set aside for 15 minutes.

  3. In food processor, blend shallots, garlic, ginger and chiles to form a paste.

  4. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned.

  5. Serve with rice.

The picture above is originated:

Ayam Betutu (Balinese Grilled Chicken)

Today, the special dish comes from Bali...

Ingredients :
- 5 tablespoons Oil
- 100 g Young cassava leaves, boiled until tender, cut into serving pieces
- 1.5 kg Chicken
- Banana leaves or aluminum foil for wrapping Spices (ground)
- 7 Red chilies
- 5 Bird's eye chilies
- 5 Candlenuts, roasted
- 10 Shallots
- 1 teaspoon Dried shrimp paste
- 5 cloves Garlic
- 1 tablespoon Coriander, roasted
- 1 1/2 tablespoons Sliced lemon grass
- 2 teaspoons Peppercorns
- tablespoon Chopped galangal
- 1/2 teaspoon Powdered nutmeg
- 2 teaspoons Chopped turmeric
- 4 Kaffir lime leaves
- 2 teaspoons Chopped ginger
- 2 teaspoons Chopped lesser galangal
- Salt and sugar

Instructions :
  1. Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool.
  2. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks.
  3. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string.
  4. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving.
  5. Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.
  6. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves.
  7. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.
The recipe is originated from :

The picture is originated from :

Udang Ala Dayak (Dayak-Style Shrimp)

This is a very special and rarely found recipe, based on: The Exotic Kitchens of Indonesia by Copeland Marks


2 pounds Medium Shrimp -- peeled and deveined
2 tbsp Oil
4 medium Red Chiles -- sliced
1 medium Shallot -- sliced
1 clove Garlic -- sliced
1 tbsp Palm Sugar -- or brown
1 tbsp Tamarind Paste -- dissolved in
1/4 cup Water
1/2 inch Ginger Root -- sliced
1 tsp Salt
1 small Tomato -- chopped

How to:
  1. Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes.
  2. Set aside.
  3. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan.
  4. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes.
  5. Serve with rice.

Pallu Basa (Meat and Grated Coconut Curry)


3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

Method :

  • Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
  • Add beef and stir.
  • Then add roasted coconut and coconut milk.
  • Simmer and stir from time to time until the beef is tender and the gravy has thickened.
  • Add the tamarind juice and simmer over low heat for 5 more minutes.
  • Serve hot.
The recipe is originated from:

The picture above is originated from:

Wingko Babat (Javanese Cake)

I was looking on my top queries and I found that many searched for wingko recipe, so I decided to add the recipe. Actually I've already added wingko to my collection but it's located in sister site called

I also had another blog that contains many cool softwares for Phones, if you're interested please take a visit Phones Warehouse

500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Ayam Besengek (Besengek Chicken)

Frankly speaking... You should try this :)


1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

  1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
  2. Add onion and garlic to chicken and fry until onion turns medium brown.
  3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

Urap ( Cooked Vegetables with Coconut )


8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juice


  1. Wash bean sprouts, pinching of any brown tail.

  2. Pour boiling water over bean sprouts, then rinse under cold water tap.

  3. Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

  4. Scrub carrot and cut into thin strips, cook until tender. Drain well.

  5. Slice cabbage, discard the center stem.

  6. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

  7. Cut bamboo shoots into strips the same size as the beans.

  8. Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.

  9. Mix thoroughly together.

  10. Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.

  11. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.

  12. Use as an accompaniment to a meal, or as a salad by itself.

6-8 servings.

Kue Lumpur (Indonesian Mud Cake)

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

How to:
  1. Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

  2. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

  3. Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

  4. Cover again and continue cooking for about 5 minutes. Unmold and serve.

Putu Ayu (Steamed Coconut Cupcakes)


1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to:
  1. Grease 15 cupcake moulds.

  2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.

  3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.

  4. Fold in the food coloring and stir to combine.

  5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.

  6. Fill the moulds with batter until full.

  7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.

  8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

  • 1/4 cup raw peanuts

  • 1/2 teaspoon dried shrimp paste, toasted

  • 6 shallots, thinly sliced

  • 1 clove garlic, thinly sliced

  • 1 large red chili, seeded and sliced

  • 4 thick slices galangal, bruised

  • 2 fresh or dried salam leaves

  • 4 cups light chicken or beef stock

  • 7 ounces minced cabbage

  • 1 small zucchini or chayote, peeled and diced

  • 3-1/2 ounces green beans, cut in short lengths

  • 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice

  • Minced palm or soft brown sugar to taste

  • Salt, to taste

  1. Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.

  2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.

  3. Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.

  4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.

  5. Remove galangal and salam leaves, then transfer to a serving bowl and serve.

Ayam Goreng Jawa (Javanese Style Fried Chicken)

Yield: 6 servings

3 ½ pounds Chicken, in pieces
Shallots, peeled and finely sliced
Garlic Cloves, peeled and finely sliced
2 teaspoon Ground Coriander
½ teaspoon Ground Cumin
1 pinch Of Sereh powder *
1 pinch Of Laos powder *
1 pinch Of grated Nutmeg
1 small Cinnamon stick
Bay Leaf
1 teaspoon Brown Sugar

Salt to taste
3 ¾ cup Water

Oil for deep-frying
How to:
  1. Put all the ingredients except Oil in a large heavy pan.
  2. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool.
  3. Heat the Oil in a deep fryer to 350 deg.
  4. Fry the chicken a few pieces at a time for 10 minutes.
  5. Drain on paper towels.
  6. Serve hot.

From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen

* Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK. The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it.

Sambal Goreng Telor / Telur (Spiced Eggs)

Yield: 2 Servings


5 Eggs, hard-boiled and Sliced into halves

2 tbsp Peanut oil

1 medium Onion, chopped

2 Cloves garlic, chopped

1 Candlenut, grated

1 tsp Laos (galangal)

1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)

Salt to taste

½ tsp Brown sugar

1 Salam leaf

1 cup Coconut milk

How to:

  1. Place the sliced eggs in a serving dish.
  2. In separate pan, heat up peanut oil.
  3. Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.
  4. Be cautious to avoid burning.
  5. Add brown sugar, salam leaf and coconut milk.
  6. Bring mixture to boil and then simmer for 10 minutes.
  7. Pour mixture over hard-boiled eggs and serve.

Ikan Asam Pedas (Hot And Sour Fish)


  • 2 Pounds Fish,Cubed Any Kind
  • 1 Lime Lime Juice
  • Salt And Pepper, To Taste
  • 2 Cloves Garlic
  • 4 Medium Shallot
  • 1 tsp Ginger
  • 1/2 tsp Galangal
  • 2 Medium Jalapeno
  • 1 tsp Tumeric
  • 2 tbsp Peanut Oil
  • 3 tbsp Water
  • 20 Leaves Mint, Shredded

How To:

  • Marinate fish in lime juice and salt and pepper for 1 hour.
  • Place in blender, garlic, shallots, ginger, galangal, jalepenoes, tumeric, oil and water.
  • Process into paste, transfer to frying pan and saute for 5 minutes, add fish and saute for 10 minutes.
  • Serve over rice and sprinkle with mint.

Gulai Ayam (Chicken in Chili Gravy)

Ingredients :

  • 3 tbsp Oil
  • 1 stalk Lemon grass, bruised
  • 3 Kaffir Lime Leaves
  • 3 cm Cinnamon Stick
  • 2 Cloves
  • 1/2 Nutmeg
  • 2 Cardamoms, bruised
  • 1 kg Chicken, cut into 8 pieces
  • 50g Shredded coconut, roasted, pounded
  • 1 lt Coconut milk from 3/4 coconut
  • 1 piece Asam Gelugur or 1 tbsp tamarind juice

    Spices (ground):

    • 10 Red Chillies
    • 1 tsp Peppercorns
    • 1 tbsp Coriander, roasted
    • 1/2tsp Cummin, roasted
    • 1/4tsp Aniseed
    • 2 tsp Chopped turmeric
    • 2 tsp Chopped ginger
    • 1 tsp Chopped galangal
    • 4 cloves Garlic
    • 8 Shallots
    • Salt


    • Heat oil and sauté ground spices with lemon grass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamoms until fragrant.
    • Add the chicken pieces.
    • Add shredded coconut and mix well.
    • Then pour in coconut milk and asam gelugur.
    • Cook until the chicken is tender and the gravy has thickened.
    • If you prefer, add 300 grams peeled and quartered potatoes to the gravy along with the chicken.
    • Serve hot.

      Ayam Petis (Petis Chicken)


      3 tbsp Groundnut oil (or sunflower)
      1 Big onion sliced into rings
      1 md Chicken cut up
      3 cloves garlic
      1 tbsp Shrimp paste
      2 tsp Sambal Ulek (see separate -recipe)
      1/2 tsp Tumeric
      3/4 cc Coconut milk (thin)
      1 tsp Brown sugar
      2 tbp Lemon juice
      1/4 lb Peeled shrimp
      1 tbsp Coriander


      1. Dry the chicken.
      2. Heat oil stir fry the onion.
      3. Add garlic petis sambal tumeric salt and pepper. Stir and then add chicken.
      4. Stirring constantly add the coconut milk. Bring to a boil then reduce and simmer gently for 30 minutes.
      5. Remove chicken and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
      6. Add shrimp and cook for about 3-4 minutes... until cooked.
      7. Present with chicken covered in sauce and
      decorate with coriander.

      Yield: 6 Servings

      Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)


      4 pairs of chicken's livers and gizzards
      5 pieces of shallots
      3 pieces of garlic
      5 pieces of red chili peppers
      4 cm galangal
      10 gr shrimp paste
      1 cup of coconut milk
      1 board of petai, salt and pepper.

      1. Cut liver and gizzards into bite sized pieces
      2. Skin shallots and garlic.
      3. Brown shrimp paste
      4. Grind finely shallots, garlic, red chili peppers, shrimp paste
      5. Brown these spices and galangal, mix them evenly
      6. Add liver and gizzard pieces, and salt and pepper to taste
      7. Mix evenly and add coconut milk, let it simmer for 3 minutes.

      Kari Ayam Indonesia ( Indonesian Chicken Curry )

      Indonesian curry evolves from Indian curry. It was believed that curry was introduced by Indian traders who traded in South East Asia, that's why many countries in South East Asia have various curry dishes including Indonesia.

      Indonesian curry has evolved through times and been adjusted to Indonesian tounges... Indonesian curry in my opinion tastes and smells lighter than Indian curry, let's try :)

      Ingredients :

      1 Chicken, cut into 8 pieces

      1 tbsp Lime juice or tamarind juice

      1 tsp Salt

      3 tbsp Oil

      3 Shallots, finely sliced

      3 cm Cinnamon stick

      1 Star anise

      2 Cloves

      2 Cardamoms

      1 stalk Lemon grass, bruised

      2 Pandanus leaves, shredded, knotted

      5 Curry leaves

      500 cc Coconut milk from 1 1/2 coconuts

      3 tbsp Roasted shredded coconut, pounded

      Spices (ground) :

      3 Candlenuts, roasted

      1 tbsp Coriander

      1 tsp Cumin, roasted

      1 tsp Aniseed

      1/8 Nutmeg

      10 Red chilies

      6 Shallots

      3 cloves Garlic

      1 tsp Chopped turmeric

      2 tsp Chopped ginger

      1 tbsp Salt

      Method :
      1. Rub the chicken with lime or tamarind juice and salt.
      2. Let it stand for 15 minutes.
      3. Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
      4. Cook for a few minutes, then add coconut milk and pounded coconut.
      5. Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
      6. Serve with rice.
      Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
      "Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"

      Ayam Masak di Belanga (Spicy Clay Pot Chicken)


      1 Chicken, cut into small pieces
      1 tsp Salt
      2 tbsp Lime
      3 tbsp Oil
      1/2 Turmeric leaf, finely sliced
      1 Pandanus leaf, finely sliced
      3 Kaffir lime leaves, finely sliced
      2 stalks Lemon grass, bruised
      4 Green chilies, coarsely sliced
      2 Spring onions, cut into 2 cm spices
      25g Basil leaves

      Spices (ground)
      7 Red chilies
      2 tsp Turmeric
      2 tsp Ginger
      7 Shallots
      3 cloves Garlic
      2 Tomatoes
      1 tbsp Salt

      Method :
      1. Rub the chicken with 1 teaspoon salt and lime juice and let it stand for 10 minutes.
      2. Heat oil and sauté the ground spices until fragrant.
      3. Add the chicken, turmeric leaf, pandanus leaf, kaffir lime leaves and lemon grass.
      4. Fry for a few minutes before adding enough water to cover the chicken.
      5. Bring to the boil.
      6. Simmer until the chicken is tender, then add green chilies, spring onions and basil leaves.
      7. Cook until the gravy thickens.
      8. Serve hot.

      Kepiting Kari(Indonesian Curried Crab)


      • 4 crabs
      • 6 Shallots
      • 2 Stalks lemon grass
      • 2 tsp Tamarind
      • 1/2 cup Boiling water
      • 1 Handful coriander leaves
      • 3 Cloves garlic
      • 1 tbs Fresh galangal
      • 2 To 3 birdseye chillies, -seeded
      • 4 Candlenuts
      • 1 t Blachan
      • 1 t Tumeric
      • Salt and pepper to taste
      • 3 tbs Oil
      • 2 cups Coconut milk

      1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
      2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
      3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
      4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.
      Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
      "Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"

      Lemper (Rice Rolls with Spicy Filling)

      Ingredients :

      • 500g (1lb) glutinous rice
      • 2 cups water
      • 1 cup thick coconut milk
      • 250g (8oz) finely chopped chicken
      • ½ teaspoon salt
      • ½ teaspoon ground black pepper
      • 2 tablespoons oil
      • 2 cloves garlic, crushed
      • 2 curry leaves
      • 2 teaspoons ground coriander
      • 1 teaspoon ground cumin
      • ½ teaspoon ground turmeric
      • ½ teaspoon dried shrimp paste (trasi)
      • squeeze of lemon juice
      • squares of banana leaf or aluminium foil

      How To:
      • Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
      • Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
      • Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
      • Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
      • Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
      • Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
      • Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
      • Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
      • Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
      • These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
      • They are served at room temperature as a snack.

      Ayam Bakar Padang (Padang Grilled Chicken)

      There were so many chickens running on the street, I felt so annoyed, I catch some of them and bring to my kitchen... Just kidding, lol :)


      * 400g chicken meat
      * 1 Cinnamon stick
      * 3 cloves
      * 5 lime leaves
      * 1/2 turmeric leaf
      * 3 lemon grass
      * 3 tbs oil
      * 500ml thin coconut milk
      * 100ml thick coconut milk

      Mix spice:

      * 4 red chilies
      * 2 cloves garlic
      * 4 shallots
      * 1/2 tbs coriander seeds
      * 1/2 tsp cumin
      * 1/2 tsp pepper
      * 2cm ginger
      * 2cm galangal
      * 3cm fresh turmeric
      * 3 candlenuts

      How To:
      1. Grind all the mix spice ingredients in the blender.
      2. Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
      3. Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 minutes to reduce the sauce.
      4. Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
      5. Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.
      Recipe & Image source:
      Rudi Choiruddin

      Kolak Pisang (Braised Banana with Palm Sugar and Coconut gravy)


      Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

      • 1 pandan leaf (screwpine leaf)
      • 2 big cubes of Gula Jawa (Javanese Palm Sugar)
      • 1 can of Kolang-Kaling (Toddy Palm Fruit)
      • 3 large cassava
      • 15 bananas
      • 5 large sweet potato
      • 1 can of coconut milk, add 2 cup of water
      • 1 1/2 cup of sugar
      • 1/2 tsp of salt

      1. Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
      2. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
      3. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
      4. Tie knot the screwpine leaf and add it into the pan.
      5. Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
      6. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.
      1. Serve warm or cold as desired.
      2. Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
      3. In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.
      taken from:

      Pisang Goreng (Banana Fritters)

      It's simple and fun... :)
      For the bananas, i suggest you to find the sweet and ripe ones but not too soft....

      1 Serving
      • 2 Eggs
      • 6 tbps Flour
      • 2 Ripe bananas
      • Oil for deep frying
      • Cinnamon sugar

      How to:

      1. Slightly beat eggs and mix with flour and half cup water.
      2. Mash bananas with fork and mix thoroughly with flour and egg mixture.
      3. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.
      4. Drain on absorbent paper and dust with cinnamon sugar.

      Ikan Bumbu Bali (Grilled Mackerel with Hot Spicy Balinese Sauce)

      Serves: 4

      * 600g mackerel
      * 2 cm turmeric
      * 1/2 tsp salt
      * 1 lime
      * salad oil
      * 1 lemon grass, crush
      * 375cc water
      * 3 tbs kecap manis (sweet ketchup)

      Mix Spice: * 75g red chilies
      * 10 shallots
      * 3 cloves garlic
      * 5 candlenuts
      * 1cm ginger
      * 1 tbs tamarind juice
      * salt
      * sugar

      How To:
      1. Grind all the mix spice ingredients in the blender. Scrape the scales off and wash the
      mackerel, cut into pieces in appropriate size, macerate with salt, squeezed lime juice and
      turmeric for 10-20 minutes.
      2. Heat the oil in a frying pan, pan fry the mackerel.
      3. Heat the oil, fry ground mix spice and lemon grass until fragrant. Add water and kecap
      manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
      4. Put in the fried mackerel and simmer until the fish absorb the sauce.

      Sate Padang ( Padang Satay )

      Never have innards as your meal ?? It's your time to try...
      Never judge before you taste some...

      Innards are common ingredients in Indonesian menus...

      • 200g Brisket
      • 800g Innards (heart, tripe, intestines, liver, lung)
      • 2 1/2 liters Water
      • 4 Kaffir lime leaves
      • 1 stalk Lemon grass, bruised
      • 1 Turmeric leaf
      • 1 piece Dried sour fruit (Garcinia cambogia)
      • Skewers
      • 1-2 tbsp Oil
      • 50g Rice flour & 1 tbsp cornflour for each 500cc stock
      • Fried shallots for garnishing
      Spices (ground)
      • 8 Red Chillies
      • 2 tsp Coriander, roasted
      • 1 tsp Peppercorns
      • 1/4 tsp Cumin, roasted
      • 6 Shallots
      • 1 tsp Chopped turmeric
      • 1 tsp Chopped ginger
      • 1/2 tsp Chopped galangan

      Method :
      1. Boil the brisket and innards until half-cooked.
      2. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
      3. Add hot water if necessary.
      4. Simmer until the meat is tender.
      5. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces.
      6. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards.
      7. Brush with oil and grill over hot charcoal until dry.
      8. Thicken the remaining marinade with rice flour and cornflour mixed with a little water.
      9. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).
      10. Pour hot sauce over the meat and sprinkle with fried shallots.

      Nasi Goreng Istimewa (Special Fried Rice)

      At last, the well known Fried Rice :)
      It has enormous variants all across Indonesia. It's almost impossible to find out which one is the original style, the recipe i show you here is one of the variants. It is often made from the boiled rice which may have been left over from the previous night's meal. Don't use soft boiled rice fresh from the rice cooker, it will spoil the taste.

      The recipe shown here is the plain fried rice (not so plain really since it has shrimp crackers and egg), you can add other stuff in it and create your own style...


      • 4 cups cooled cooked rice
      • 1 clove crushed garlic
      • 1/2 tsp shrimp paste
      • 1 tbsp soya sauce
      • 1 medium onion
      • 1 tsp chilli
      • 2 tbsp oil
      • salt
      1. Slice the onion lengthwise, heat the oil and fry the onion, garlic, chilli and shrimp paste until the onion is soft. Add the rice and salt to taste. Mix thoroughly while constantly turning until every grain is coated. Then add the soya sauce and mix again until the colour is even throughout.
      2. The rice should have taken on a nice orange-red tinge from the chilli powder. Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) is used as a garnish.
      3. To make it 'istimewa' or special, a lightly fired egg, some cucumber slices and kerupuk (prawn crakers) are served on top of the rice.
      taken from :

      Ayam Semur Jawa (Javanese Sweet Chicken in Spicy Sauce)

      When i was a kid, i used to have this dish for my lunch, it was one of my favorites...
      But when i moved to another city for college i rarely find this menu...
      It tastes sweet, a little bit sour, and aromatic... hmm can't wait to have one... :)

      1 chicken
      4 onions
      2 cloves garlic
      2 red lomboks (large chilies)
      2 tbsp kecap manis (dark sweet soy sauce)
      1 lime (juice)
      3 cloves
      250 ml chicken stock (see recipe)
      salt to taste
      3 tbsp oil

      1. Cut the chicken into large pieces.
      2. Cut the onions and the garlic fine.
      3. Slice the lomboks into small rings.
      4. Rub the chicken in with the kecap and the lime juce.
      5. Heat in a wok the oil and fry the chicken golden brown.
      6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

      Terong Balado (Indonesian Baked Eggplant in Chili Sauce)

      • 1 large eggplant
      • 3 garlic cloves, sliced or chopped
      • 4 tbs (50g) chopped onion
      • 1 1/2 (400ml) fresh ripe tomatoes
      • 1 tsp (5 ml) sugar
      • 1 tsp (5ml) salt
      • 2 tsp (10ml) fresh red hot chili peppers
      • 1/2 cup (125 ml) water
      • 2 tbs (30 ml) vegetable oil

      1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
      2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
      3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
      4. Pour the sauce over the eggplant, and serve immediately.
      Servings : 6

      Lumpia Semarang (Semarang Spring Roll)

      Lumpia semarang is a kind of eggroll with bamboo shoots, chicken & prawn filling. It was created by Chinese immigrants and local people in the city of Semarang in central Java. But now it has become a well known traditional food from Semarang, it's a nice portrait of how cultures could blend together and create a new innovation :)

      • 3 carrots (thinly sliced like match sticks)
      • 1 pack bamboo shoot (thinly sliced)
      • 3 eggs (scrambled and chopped)
      • 3 green onions (thinly sliced)
      • 1 lb ground chicken
      • 1 onion (chopped)
      • 3 cloves garlic (chopped)
      • 1 tablespoon soy sauce
      • 1 tablespoon oyster sauce
      • Black pepper and salt to taste
      • 1 pack spring roll wrapper
      • Chili sauce
      • Enough oil for frying

      • Stir fry onion until translucent then add garlic.
      • Add chicken, soy sauce, oyster sauce, salt and pepper.
      • Cook until chicken is cooked.
      • Add the vegetables and cooked for about 5 min, then add scrambled eggs
      • Cool the filling
      • Put one tablespoon onto a wrapper, wrap, then deep fry
      Serve with chili sauce

      Ayam Bakar Taliwang (Grilled Hot Hen)

      Grilled Chicken, Grilled Chicken, Grilled Chicken...
      How could you resist such temptation, tell me... tell me... especially when it's prepared with unique spicy recipe from Lombok (An Island near Bali)   :)

      The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.

      Here's the secret recipe, enjoy...

      • 1 2-pound Cornish hen, butterflied and flattened
      • 1 teaspoon salt
      • 1 tablespoon vegetable oil
      • 5 shallots, sliced
      • 3 cloves garlic, sliced
      • 1 teaspoon shrimp paste
      • ½ teaspoon sugar
      • 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
      • 2 teaspoons pineapple juice
      • 2 cups chopped fresh pineapple

      How to:

      Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

      Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

      Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

      Serves: 4

      Heat Scale: Hot

      taken from

      Ketoprak (Tofu Salad)

      This is a Traditional Batavian Salad, delicious and yummi.... really should try..

      • 1/2 cup peanut oil
      • salt to taste
      • 2 tablespoons chopped Italian parsley
      • 1 tablespoon Goreng Bawang/Fried Shallots
      • 2 cakes tofu, each cut into 6 pieces
      • 2 medium potatoes, peeled and thinly sliced
      • 8 or more tablespoons Sambal Kacang/Peanut Sauce
      • 1/4 pound bean sprouts
      • 1/4 cucumber, peeled and sliced
      • 8-10 emping crackers (Optional)
      How to:
      1. In a nonstick frying pan, heat the oil and fry the tofu for about 5 minutes, turning them over once. Remove with a slotted spoon and drain in a colander.
      2. Clean the bean sprouts and put them in a bowl. Pour boiling water over them with a little salt. Cover and leave for 3 minutes, then drain and keep them warm. In the same oil, fry the potatoes until crisp.
      3. To serve, arrange the fried tofu on serving plates with the potatoes, slices of cucumber, and bean sprouts. Top with the parsley. Pour as much sauce as you like on top, crush or break the emping over it, and sprinkle on some fried shallots or onions as well.

      Opor Ayam

      * 1 pumpkin, chop into small dices
      * 10 green chilies, finely chop
      * 150g string beans, chop into 5 cm size
      * 10 salam leaves
      * 4 cabbage leaves, chop into pieace
      * 100 g shrimp
      * 10 shallots, slice
      * 2 cloves garlic, slice
      * 4 cup coconut milk
      * 4 cup water
      * 1 tsp salt

      1. Boil coconut milk in a sauce pan.
      2. Add pumpkin, shallots, garlic and salam leaves, bring to boil.
      3. Add grenn chilies, string beans, cabbage leaves, shrimp and salt, cook until all the ingredients are cooked.
      Explore more of Indonesian Recipes and You'll be surprised that most of them are Very Easy to be Prepared, I urge you to have a Comprehensive Indonesian Culinary Book that contains many Authentic Indonesian Recipes in your bookshelf,

      "Authentic Recipes from Indonesia (Authentic Recipes Series)"

      Nasi Uduk (Coconut Milk Rice)

      * 500 g rice, wash and strain off the water
      * 850 ml coconut milk
      * 1/2 tsp salt
      * 2 salam leaves
      * 1 lemongrass

      1 Steam rice until half-cooked.
      2 Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to
      3 Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
      4 Put 3 back to a steamer and steam until well-cooked.

      Serve with fried emping or fried shallots and sambal (Indonesian Chili Sauce) (Optional)

      Opor Ayam (Chicken Coconut Curry)

      * 800g chicken, cut into pieces
      * 750 cc coconut milk
      * 2 tsp palm sugar
      * 1 lemongrass, crush
      * 3 lime leaves
      * 6 shallots
      * 3 cloves garlic
      * 5 candlenuts
      * 1 tsp pepper corn
      * 1 tsp coriander seeds
      * 1/2 tsp cumin
      * 1 cm galangal
      * 2 tsp salt

      1. Grind shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in a blender.
      2. Heat oil in a prying pan, fry the ground spices until fragrant.Add coconut milk, water, palm sugar, lemongrass and lime leaves into 1, bring to boil.
      3. Add chicken meat and cook until the meat is half-cooked, reduce heat and simmer until well-cooked and the soup mostly evaporates.
      Explore more of Indonesian Recipes and You'll be surprised that most of them are Very Easy to be Prepared, I urge you to have a Comprehensive Indonesian Culinary Book that contains many Authentic Indonesian Recipes in your bookshelf,

      "Authentic Recipes from Indonesia (Authentic Recipes Series)"

      Karedok (Sundanese Salad)

      * 100 g cucumber,
      * 100 g bean sprouts
      * 3 cabbage leaves
      * 100 g string beans
      * 25 g basil leaves

      * 2 red chilies
      * 1 cloves garlic
      * 5 small chilies
      * 1/2 tsp kencur (lesser galangal / galingale)
      * 200 g peanuts, roast
      * 1 tbs tamarind juice
      * 1 tbs palm sugar (or brown sugar)
      * 1 tsp salt
      * 1/2 tsp shrimp paste
      * 1-2 tbs vinegar
      * 150 cc hot water

      * fried emping chips

      1 Parboil beansprouts and string beans.
      2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
      3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
      paste and vinegar in a blender.
      4 Add tamarind juice and hot water into 3 and mix until smooth.
      5 Mix all the vegetables and 4. Serves with fried emping on top.

      taken from

      Wedang Ronde ( Glutinous Balls in Ginger Water. )

      50 gr peanut,roast, and grind coarsely.
      50 gr sugar
      150 gr glutineous rice fluor
      1,5 teaspoon tapioca starch
      about 150ml warm water.
      green & red food coloring

      The ginger water
      300cc water
      10 cm ginger, crushed
      2 stalks lemon grass
      2 pandan ( screwpine )leaves
      300 gr sugar

      1. Mix ground peanut with sugar. Set aside.
      2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
      3.Add warm water little by little until mixture is pliant.
      4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
      5.Cook the balls in hot boiling water until floating. Remove and set aside.
      6. Boil all the ginger water ingredients.
      7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
      8. Serve warm/hot with the glutineous balls.

      Gulai Kambing (Indonesian Traditional Lamb Curry)

      By: Food Down Under

      1 lb lamb meat
      6 sm shallots
      3 x garlic cloves
      1/2 x inch fresh turmeric
      6 x candlenuts
      4 x lime leaves
      1 x lemongrass stalk
      4 x salam leaves
      8 cup coconut milk
      Salt to taste
      Freshly-ground white pepper to taste
      Vegetable oil as needed

      Cut lamb meat into some parts. Grind shallots, garlic, candlenuts and turmeric to form a paste.
      Stir fry lamb meat in a large pan with 2 tablespoons vegetable oil on medium-high heat. Put in the ground spices paste and stir until fragrant.
      Add lime leaves, lemongrass and salam leaves, salt and pepper. Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened. Ready to serve.
      This recipe yields 3 to 4 servings.

      Rendang (Spiced Coconut Beef)

      This recipe taken from :

      1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
      4 cups thick coconut milk
      1 cup fresh coconut [meat], finely grated
      [Substitute: unsweetened desiccated coconut]
      2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
      2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
      or the zest of 1 lime]
      3 tbsp vegetable oil
      2 tsp sugar
      salt and pepper
      4-5 tbsp chili paste
      1½-inch fresh ginger, peeled, sliced
      1-inch galangal [lengkuas in Malay], peeled, sliced
      1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
      2 tsp coarse salt

      Season beef with salt and pepper, marinate for at least 30 mins

      Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

      In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

      Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

      Add beef and slow boil for 10 mins

      Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

      Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

      Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

      When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves


      The famous Indonesian salad served with a rich peanut sauce.

      1/2 ts Galangal powder (Laos)
      1 Fresh hot red or green chile, sliced
      1 Clove garlic, sliced
      1 tb Dark brown sugar
      1/2 ts Salt
      1 c Coconut milk
      1/2 ts Shrimp sauce
      4 tb Natural peanut butter
      1 tb Tamarind liquid
      1 Square inch lemon peel

      1 c String beans in 2-inch pieces
      1 c Julienne of carrot
      2 c Shredded Napa cabbage
      1 c Fresh bean sprouts
      1 c Cooked, sliced potatoes
      1 c Sliced cucumber

      1 Piece tofu, fried brown, cut into nine cubes
      1 sl Tomato
      2 Hard-cooked eggs, sliced
      2 md Onions, sliced, fried until golden

      Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

      Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

      Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

      Sop Konro and Konro Bakar ( Makassar Beef-Ribs Soup & Grilled Beef-Ribs)

      Konro is a name for beef-ribs in Makasar, South Celebes.

      1 kg beef ribs (I used beff short-ribs)
      6 cloves

      Paste (grind all ingredients):
      5 - 6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
      1 tsp peppercorn, roasted
      1 tbsp corriander, roasted
      1 tsp minced turmeric (I used ground turmeric)
      1 tsp seedless tamarind
      3 cloves garlic
      7 shallots
      salt and sugar as desired

      * Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it)

      * Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake

      Grilled Konro
      * If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.

      The recipe and the picture above are originated from

      Gudeg Jogja (Green Jack Fruit Sweet Stew)


      - 5 Shallots
      - 10 Candle nuts
      - 10 Garlic cloves
      - 4 Indian bay leaves/Salam
      - 1/2 lb. (250g) Jack fruit
      - 2-1/2 tsp. (12g) Coriander seeds
      - 1-1/4 tsp. (6g)Cummin
      - 1/4 cup (62ml) Coconut sugar
      - 2 cup (500ml) Coconut milk
      - 2 tsp. (30g) Tamarind
      - 2 lb. (1kg) Chicken (cut into small pieces with bone)
      - 5 cups (1.25l) water
      - 2 inches bruised Galangga


      Cut jack fruit 1 inch thick wash.
      Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
      Stir fry until chicken changes color.
      Pour 4 cups of water and coconut sugar, bring to a boil.
      Add jack fruit and simmer until chicken and vegetables are tender.
      Add coconut milk 5 minutes before it's done, bring back to a boil.
      Serve hot with rice.

      This dish is sweet and usually served with shrimp cracker.

      Sate Ayam Madura (Madura Chicken Satay)

      - 7 Shallots
      - 10 Candle nuts
      - 8 Garlic cloves
      - Bamboo skewers (as needed)
      - 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
      - 1 cup (250ml) Water
      - 1/4 cup (62ml) Oil
      - Salt (as needed)
      - 2 cups (500ml) Sweet soy sauce
      - 2 Red peppers
      - 16 Birdseye chilis (optional)
      - 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
      - 1/4 cup (62ml) Lime juice


      1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
      2.Heat oil in a saucepan then saute the paste until fragrant.
      3.Add ground peanuts, 1 cup sweet soy sauce, salt and water.
      4.Mix well and slowly bring to a boil.
      5.Remove saucepan from heat and add lime juice.
      Cool to room temperature.
      6.Impale chicken pieces on bamboo skewers until 3/4 full.
      7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
      8.Sprinkle salt to satay before grilling.
      9.Grill satay for 10-15 minutes, turning occasionally.

      Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.

      Serve satay with sauce and rice.

      Condiments: sliced onions or shallots, birdseye chilis, limes.

      Coto Makassar ( Makassar Traditional Beef Soup)


      Shallots 2
      Garlic Cloves 3
      Salam Leaves 3
      Corriander Seeds 1/2 Tablespoon
      Water 8 cup
      Lemon grass 1, bruised
      Lime leaves 3
      Oil 2 Tablespoons
      Salt as needed
      Crispy fried shallots 1/3 cup (condiment)
      Limes 2, cut into wedges
      Sweet soy sauce 1/3 cup
      Sambal soto (condiment)
      Beef chuck 2 ½ lbs (add intestine, tripe, lung, etc)
      Peanuts 1 oz, roasted
      Chinese celery 1/3 cup (chopped)
      Galangal 1 slized
      Brown Bean sauce 1 Tablespoon
      Holland Hot Pepper 1


      Simmer beef chuck with 8 cups of water in a pot (cook tripes
      and intestines separately, add to beef when they are done)
      until thouroughly cooked. Cut beef into big chunks then return
      them to the pot.

      Ground shallots, garlic, coriander seeds, roasted peanuts,
      and Holland red pepper to a fine paste. Heat a frying pan,
      add oil then saute spice paste for about 5 minutes. Add lemon
      grass, galangal, salam leaves, and lime leaves to the frying
      pan and saute for 2 more minutes. Transfer this paste to the
      pot and simmer until beef pieces are tender.

      Serving suggestion:

      Divide rice or "lontong" (rice rolls) into serving bowls then
      top with the soup. Top the soup with your choice of condiments.

      Soto Ayam (Indonesian Clear Chicken Soup)

      This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.

      1/3 cup peeled garlic cloves

      1 cup sliced shallots

      1/4 cup salted roasted macadamia nuts or blanched almonds

      6 slices fresh galangal or fresh ginger, thinly sliced

      1 teaspoon ground turmeric

      1 tablespoon salad oil

      2 1/2 quarts fat-skimmed chicken broth

      1 stalk fresh lemongrass, yellow part only (12-15-inches) or 3 slices lemon
      peel, yellow part only (1/2 x 4-inch)

      1 1/2 lbs chicken breasts

      4-6 ounces dried bean thread noodles (saifun, garnish)

      salt, to taste

      fresh ground black pepper, to taste

      3 cups finely shredded cabbage (garnish)

      3 cups bean sprouts, rinsed and drained (garnish)

      1 cup thinly sliced green onions (both parts, garnish)

      1 cup diced roma tomatoes (garnish)

      1 cup chopped fresh cilantro (garnish)

      4 large hard-cooked eggs, shelled and cut into wedges (garnish)

      2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)

      1/2 cup fried shallots (garnish)

      lime wedges (garnish)

      chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili peppers (garnish)

      In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
      Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
      In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
      Stir in broth, cover, and bring to a boil.
      Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
      Crush stalk with the back of a knife, then cut into 3-inch pieces.
      Add to broth.
      Add chicken breasts to broth.
      Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
      Lift out chicken and let cool at least 10 minutes.
      Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
      In a bowl, pour 5 cups hot water over bean thread noodles.
      Let stand until the noodles are tender to bite, about 5 minutes; drain.
      If desired, snip through noodles with scissors to make shorter strands.
      Season broth with salt and pepper to taste.
      Return to a boil over high heat.
      Tear the chicken into shreds.
      In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
      Pour hot broth into a tureen or pitcher.
      Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
      Ladle or pour hot broth into bowls.
      Sprinkle with potato chips and fried shallots.
      Add juice from lime wedges, chili sambal, and more salt and pepper to taste.