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... :)

Pelas Udang (Spiced Shrimps Grilled in Banana Leaf Recipe)

In the old times and until now, banana leaves are used to wrap meals to keep their freshness and preserve them for a short period of time. Banana leaves also have special fragrant that can turn your appetite on, some say it's a myth, but I myself believe it coz I love eating meals wrapped in banana leaves and yes they have special fragrant... :)

Back in the old times, a farmer's wife would prepare her husband lunch wrapped in banana leaves before he goes to rice field to work. So after working hard, her husband will spend time enjoying his wife's well prepared, fresh, and preserved meal under the small hut among the rice field. So you see how romantic banana leaves can be... :)

  • 500g Shrimps, shelled and chopped
  • 1/2 Coconut
  • Shredded banana leaves
  • 5 Red chillies
  • 2 tsp Coriander, roasted
  • 3 Kaffir lime leaves
  • 3 cloves Garlic
  • 7 Shallots
  • 2 tsp Chopped galangal
  • 4 Candlenuts, fried
  • 1 tsp Tamarind juice
  • 2 tsp Salt and sugar or brown sugar

  • Combine chopped shrimps with shredded coconut and ground spices.
  • Mix well.
  • Wrap 1 1/2 tablespoons of the mixture with banana leaf.
  • Roll the leaf up and secure both ends with toothpicks.
  • Continue to wrap until all the mixture is used up.
  • Grill over hot charcoal or bake in an oven until cooked.
  • Serve
This recipe originates from :

The picture above originates from:

Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

500g Large shrimps, remove the head
1 tbsp
Lime juice

3 tbsp Oil

2 Salam leaves or bay leaves as substitute

125 cc Water or thin coconut milk

1 tbsp Thinly sliced orange peel
Fried shallots


8 Red chillies

10 Bird's eye chillies

2 Cloves garlic

6 Shallots

1/2 tsp Chopped turmeric

1 tsp Chopped ginger

1/2 tsp Shrimp paste (belacan)

1 tbsp Sliced lemon grass

1 tsp Coriander, roasted

1-2 tsp Tamarind juice

5 Candlenuts, roasted or fried

Salt and

Brown sugar

How to:

  • Knead the shrimps with lime juice and let it stand for 10 minutes.
  • Heat oil and sauté ground spices and salam leaves until fragrant.
  • Then pour in water or thin coconut milk.
  • Bring to the boil, then add shrimps.
  • Cook until the gravy has thickened.
  • Garnish with fried shallots and orange peel.
  • Serve hot.

The picture above originates from :

The recipe above originates from: