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... :)

Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )


500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass

Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger

How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Authentic Recipes from Indonesia (Authentic Recipes Series) 

Gulai Kikil ( Indonesian Cow's Foot Curry )

It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.


1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass

Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots

How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12) 

Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)


2.4 lbs Chicken

1 tsp Salt

1 tsp Tamarind Water

500 ml Water

2 tbsp Sweet soy sauce ( "Kecap Manis" )

3 pcs Chopped tomatoes

2 tsp Javanese palm sugar ( "Gula Merah" )

Cooking oil


l50 gr Red chilies

12 Shallots

6 cloves Garlic

2 tsp Shrimp paste

2 cm Ginger

2 cm Lesser galangal

2 tsp salt


1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.

2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.

4. Remove and drain.

5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.

6. Add the fried chicken, stir, and pour water.

7. Add sweet soy sauce, sugar, tomatoes and palm sugar.

8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

ABC Indonesian Sweet Soy Sauce 

Lidah Kuah Asam (Indonesian Spicy Beef Tounge in Sour Sauce)


800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.

25 gr Javanese Tamarind, dissolve with 1 tbsp water.

790 ml water

3 lime leaves, shredded.

2 stalks lemongrass, crushed

2 green tomatoes, cut into pieces.

2 tbsp fried onions for topping.

4 tbsp cooking oil

3 bay leaves

Blended Spices:

8 shallots

4 cloves garlic

4 pcs red chillies

3 cm turmeric

1 cm ginger

3 candlenuts

1/2 tsp pepper

2 tsp salt

2 tbsp sugar

How To:

1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.

2. Add the beef tongue. Stir well.

3. Add water.

4. Add bay leaves. This is for flavor and to remove the stinky smell.

5. Bring to a boil.

6. Add tamarind water. Boil until the spices are absorbed.

7. Serve with fried onions.

Rotary Indonesian Spices - Candle Nuts 

 Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12) 

Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)


600 gr pomfret fish

2 tbsp lime juice

Blended Spices:

3 cloves garlic

2 cm turmeric

2 cm Ginger

½ tsp salt


2 cloves garlic, finely chopped

50 gr brown onions, finely chopped

4 tbsp tomato sauce

3 tbsp tomato paste

½ tsp pepper powder

½ tsp fine salt

½ tsp sugar

3 tbsp margarine


1. Buried fish in lime juice and blended spices. Leave for 25 minutes.

2. Grill pomfret fish until cooked.

3. Heat margarine, saute garlic, brown onions until fragrant.

4. Add the tomato paste, tomato sauce, pepper, salt and sugar.

5. Stir well.

6. Serve the dish accompanied with tomato sauce.

Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12) 

 Dive Travel - Manado North Sulawesi, Indonesia 

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.

Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger


1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

 The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen) 

Pakis Tumis Udang dan Daun Jeruk ( Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves)


100 gr of small shrimps, removed heads, leave the tails.

175 gr  fern vegetable (in Indonesian it's called Daun Pakis)

200 ml coconut milk

3 lime leaves, discard the leaf bones to avoid the bitter taste.

1 stalk lemongrass, crushed

Blended Spices:

6 shallots

3 cloves garlic

3 pcs red chilies

1/2 tsp shrimp paste

3/4 tsp salt

1/4 tsp sugar


1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.

2. Add the shrimps. Stir until change colors.

3. Add the ferns. Stir until the ferns look withered.

4. Pour coconut milk incrementally. Stir until cooked.

5. Serve

 Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy) 

The image of Daun Pakis (Fern Vegetable) :

Babat Bumbu Serai Pedas (Indonesian Spicy Tripe With Lemon Grass )

500 gr of tripe, boiled, cut into 4x6cm

175 gr of lemon grass, crushed

1400 ml water

2 tomatoes, chopped

15 chilies

2 bay leaves

Blended Spices:

5 red chilli

5 candle nut

10 shallots

3 cloves garlic

1 tsp coriander

1 tbsp salt

1/2 tsp sugar

How To:

1. Arrange half of the lemon grass in the pan.

2. Stir the tripe and blended spices. Arrange on top of lemongrass.

3. Sprinkle pieces of tomato and chili sauce.

4. Cover again with the remaining lemon grass and bay leaves.

5. Light the fire. Add 1 / 3 parts of water. Boil until the water dries. Add 1/3 part of the water again. Boil again until the water dries. Pour the remaining water. Bring to a boil.

6. Lift and serve.

Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag 

Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )

If you're a Padang Food Lover. I bet you'll appreciate this precious recipe. I've been thinking a lot before deciding to share this secret recipe for you, remember to keep it in a safe place :)

 The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you'll hear a loud “POP” sound when the chicken enters the oil).  

 A free-range chicken (Not Purebred or Broiler) without heads and claws, cut into 4 parts

4 cloves garlic, grated

1 tsp salt

2 tbsp lime juice

300 ml coconut water

vegetable oil

Sambal (Chili Sauce):
 2 tbsp cooking oil

4 tbsp hot water

Blended Spice:

10 pcs of red chili, boiled

12 red onions, boiled

200 g red tomatoes, boiled

10 pcs petai (stinky beans), boiled

1 tsp salt

How To:
1. Marinate chicken pieces with garlic, salt, and lime juice. Leave it for an hour to absorb.

2. Boil the coconut water, add the chicken and the seasonings used for marinating. Cook until chicken is tender and juices run out. Lift the chicken.

3. Heat oil over medium heat. Fry the chicken for a very short time, remove and drain.

4. Serve hot with chilli sauce and boiled cassava leaves.

5. Sambal: Heat the oil, saute blended spices until fragrant.

6. Add water, stir until boiling. Lift.

Enjoy... :)

The Indonesian Kitchen: Recipes and Stories

Mie Ayam Bangka (Bangka Island Chicken Noodle)

If you love noodles then beware, the recipe below is highly addictive.


Egg noodles (Hokkien Noodles) 1 kg of wet and fresh


150 g green cabbage, cut into 3 cm, boiled briefly

150 g of bean sprouts, cleaned

Chicken For Stir-Frying:

2 tbsp vegetable oil

1/2 tsp sesame oil

2 cloves garlic, finely chopped

250 g chicken meat, cut into small

100 g mushroom, chopped

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp soy sauce

1/2 tsp pepper

1 tsp salt

150 ml water


chicken broth

fried shallots

thinly sliced spring onion


1. Boil some water

2. Boil noodles until the float. Remove and drain.

3. Put a little vegetable oil or chicken oil and soy sauce in a bowl.

4. Add the hot noodles, stir until blended.

Stir Fried Chicken:

1. Saute garlic until fragrant.

2. Add chicken, stirring until stiff.

3. Add the mushrooms, stirring, until wilted.

4. Add seasonings and water.

5. Cook to boil and slightly dry.

6. Lift.


1. Divide the noodles into five sections.

2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.

3. Serve hot with chicken broth.

Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6) 

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal

Blended Seasoning:
6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumina little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:
1 cup Chicken Broth

1/4 cup Rice Flour (add Tapioca, optional)1 egg, beaten flat1 cup water

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.
2. Fry the chicken until the yellow (unless you like to overcook a little bit).
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.4. Serve chicken with sprinkles of "Kremes".

Recipe source:

Image source:

Ikan Goreng Bumbu Balado ( Indonesian Balado Spicy Fried Fish)

Ingredients:6 pcs Mackerel cleaned give a little vinegar, lime juice, and salt.
3 Lime Leaves.
1 Large Tomato cut into 6 parts.
Oil for frying.
Salt and sugar to taste

Roughly Grind Spices ( Use Traditional Pestle & Mortar ) :10 pcs Red chilies
8 pcs Onion

How to Cook:
1. Fried mackerel with hot oil until brown set aside.
2. Spare the oil used to fry fish about 5 tbsp.

3. Add grind spices and lime leaves and stir until fragrant.

4. Add tomato, stir with a small-medium heat.

5. Continue to cook until the spices and tomatoes are cooked well.

6. Add the fried fish leave it a while with a low heat.

7. serve.