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... :)

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