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... :)

Ayam Masak Tauco (Chicken Cooked with Salted Yellow Beans)

Indonesians develop their Culinary Skills by embracing and combining other ethnics cooking style and ingredients. Such example is Tauco, it's a kind of salted yellow beans that originated from chinese cooking ingredient.

  • 1 Medium Roasting chicken
  • 2 Onions
  • 4 Cloves garlic
  • 2 tsp Dark soya sauce
  • 3 tbsp Tauco (salted yellow beans)
  • 1 tsp Brown sugar
  • 1 tsp Paprika (optional)
  • 1/2 tsp Chilli powder
  • 1 tsp Ground ginger
  • 2 tbsp Vegetable oil
  • 1/2 cup Tamarind water
  • 1 cup Water
How to:
  1. This recipe calls for tauco which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash em up yourself. Thai markets carry them.
  2. Cut the chicken into serving pieces; wash, and dry. Slice the onions. Pound the garlic and the tauco into a smooth paste.
  3. Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco.
  4. Put in the soya sauce and the rest of the ingredients. Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
  5. Serve hot.
  6. Makes 4 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.

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Ayam Goreng Lengkuas (Galangal Fried Chicken Recipe)

1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying


3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste

Method :

  1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
  2. Heat oil in a frying pan and fry the chicken.
  3. Add salam leaves and lemon grass.
  4. Cover the pan and fry over low heat, adding a little water if necessary.
  5. Remove the chicken when it is half-cooked.
  6. Deep fry the chicken until golden brown, then drain.
  7. Serve the chicken with fried shredded galangal sprink

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Sayur Bayam Bening (Indonesian Clear Spinach Soup)

You maybe wonder if Popeye was an Indonesian then what would he serve on his table for lunch ?

I think this recipe would be his favorite one...
Very simple yet very healthy...

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

How to:
  1. Slice corn from cob.
  2. Cook it with other ingredients except spinach until done.
  3. Add spinach, mix & continue cooking for 2 mins.
  4. Remove from heat
  5. Serve hot.
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Getuk Lindri (Coconut Sweet Potato Cake)

This extraordinary potato cake is really worth trying...
The taste is sweet, thick and a little bit sticky...
Your food adventure is not complete without having this one...


  • 2 lbs. cassava
  • 200 gram granulated sugar
  • ½ tsp. vanila
  • 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
  • 100 cc water
  • food color

  1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
  2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
  3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
  4. Serve at room temperature, or refrigerate for an hour and serve chilled.
Makes 10-12 servings.

Pepes Udang (Indonesian Steamed Shrimps)

By Dennis Sim,
These scrumptious shrimps are steamed with fresh herbs and spices in banana leaves or foil wrap, which makes for a healthy and colorful meal. Even if you reduce the amount of salt used, this dish will be tantalizing and enjoyed by all.

(This recipe serves 4)


* 1 ¼ lb large fresh shrimps
* 3 sliced medium-sized fresh red chilies
* 3 cloves garlic, chopped
* 2 medium eggs
* 2 stalks spring onions
* ½ cup curry leaves or basil leaves
* 1 large piece of banana leaf and/or aluminum foil wrap
* ½ cup cilantro for garnishing
* Salt to taste

  1. Using a pair of sharp scissors, trim off the sharp end of the shrimp heads. This will prevent your fingers and hands getting pricked by the sharp shrimp head during your meal. Cut off as much of the shrimp legs as possible without damaging the body.
  2. Spring onions – Use only the green part of the spring onions. Cut them into ¼ inch lengths.
  3. Beat the eggs up in a bowl together with the spring onions and basil or curry leaves. Add one tsp of salt to the mixture.

  1. Preheat a steamer on high temperature.
  2. Lay the banana leaf on a large piece of aluminum foil. Put this on a casserole dish or a plate which is at least 2 inches deep. The banana leaf adds extra flavor, but it is not necessary if you cannot find any banana leaves, in which case just use the foil wrap. Some banana leaves tend to leak, so the foil wrap keeps the juices in close contact with the shrimps, which enhances the taste of the shrimps. The foil wrap will also save you some washing!
  3. Place the shrimps on the banana leaf or foil wrap. Pull the foil wrap up on all sides, so that it looks like a little boat. Do not close the foil completely at the top.
  4. Spoon the mixture of eggs, spring onions and basil/curry leaves over the shrimps. Make sure that this egg mixture covers all the shrimps, as much as possible.
  5. Steam the shrimps on high heat for 15 minutes or until they turn pink and the flesh is firm.
  6. Serve the shrimps in a serving dish. Make sure all the juices and egg bits from the dish are poured over the shrimps before serving. Add some cilantro for garnishing.
  7. Enjoy these shrimps with Indonesian fried rice or plain white rice and some fried vegetables or salad.
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