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.