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... :)

Pindang Bandeng (Brasied Milk Fish with Sweet Soy Sauce)


3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)

  1. Cut each fish into 2 crosswise.
  2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
  3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
  4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
  5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
  6. Simmer until fish pieces are cooked and tender.
  7. Serve hot with rice.


You may use a pressure cooker so that fish bones would be tender and edible.

Ayam Panggang Bumbu Kuning (Yellow Spice Grilled Chicken)

  • 1 whole chicken, cut up into 2-4 pieces
  • 500 cc thick coconut milk
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 2 cloves
  • 2 cardamom, bruised
  • 1 Tbs. tamarind juice
  • 3 Tbs. vegetable oil

Spice Paste Ingredients:

  • 3 cloves garlic
  • 8 small shallots
  • 5 candlenuts, dryly fried
  • 3 tsp. coriander seeds
  • 1 tsp. pepper
  • ¼ tsp. aniseeds
  • ½ tsp. cumin seeds
  • ½ tsp. nutmeg
  • ¼ Tbs. galangal
  • 2 tsp. ginger
  • 2 tsp. ground turmeric
  • 1 Tbs. salt

  • Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
  • Add the chicken pieces and stir well until the chicken is half done.
  • Pour in the coconut milk and tamarind juice.
  • Cook it until the chicken is almost done and the sauce is thickened, remove.
  • On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
  • Ready to serve.
  • Makes 3-4 servings.
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Otak-Otak Bandeng (Stuffed Milkfish)


1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil

2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste

  1. Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
  2. Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
  3. Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
  4. Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
  5. Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
  6. Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.
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Recipe source: