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... :)

Soto Madura (Madura Clear Soup)

500 gr beef or internals
100 gr bean sprouts
80 gr rice noodles
60 gr Indonesian parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper


  • Boil meat until done. Drain and cut into bite-sized slices.
  • Remove the tails of bean sprouts, boil until half done
  • Boil rice noodles separately
  • Keep these in separate plates
  • Cut Indonesian parsley and scallions
  • Grind shallots, and brown it for a little bit
  • Skin and cut ginger
  • Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
  • Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
  • Sprinkle with Indonesian parsley and scallions.

This recipe is originated from:

The picture is originated from:

Abon / Serunding Sapi (Beef Floss)

2 tsp Brown Sugar
500 g Rumpsteak, lean
3 tsp Coriander
1 1/2 tsp
1/4 tsp Laos (Galangal)
2 tsp Lemon juice
4 Medium onions, chopped
1 Medium onion, crushed
2 Garlic cloves, crushed
120 ml Santan (thick coconut milk)
2 Curry leaves
Oil as required
Salt to taste

How to:
  1. Boil the meat in sufficient water until the steak is cooked and almost disintegrating.
  2. Remove the meat from the stock and shred it.
  3. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
  4. Fry the above mixture in a little hot oil on a high heat for approximately five minutes.
  5. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated.
  6. Remove the curry leaves.
  7. Fry the chopped onions in hot oil until they are brown and crisp.
  8. Mix the fried onions with the mixture prepared above.
Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

This recipe is one of many Exotic Indonesian Recipes in
"Cooking the Indonesian Way", by Alec Robeau

Btw It's never a sin to have a book of Indonesian Recipes in your bookshelf
The picture above is originated from: