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... :)

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.