Indonesian Cuisine

Karedok - Raw Vegetable Salad with Palm Sugar Dressing

2017-10-05T11:23:00.000+07:00

Serves 4 Preparation time: 25 mins

The Sundanese of West Java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of a main meal.

Step 1. Prepare the Crispy Fried Shallots or Garlic, makes 11/2 cups, preparation time: 20 mins, cooking time: 5 mins

10–15 shallots or 30 cloves garlic and 1 cup (250 ml) oil
(1) Peel and thinly slice the shallots or garlic, then pat dry with paper towels.
(2) Heat the oil in a wok over medium low heat and stir-fry the sliced shallot or garlic until golden brown and crispy, 3 to 5 minutes.

Do not allow them to burn or they will taste bitter. Drain well using a wire mesh sieve and allow to cool completely, then store in an airtight container. Reserve the Shallot or Garlic Oil for frying or seasoning other dishes.

Step 2. To make the Karedok Dressing, grind all the ingredients to a smooth paste in a mortar or blender. Set aside.

Step 3. Separate the cabbage leaves, rinse well and shake dry, then slice them very thinly and place in a large bowl. Peel the cucumber, quarter it lengthwise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans.

Step 4. Pour the Dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.

1/4 head round cabbage
1 small cucumber
2 cups (100 g) bean sprouts, seed coats and tails discarded
1 slender Asian eggplant, thinly sliced
1 cup (100 g) thinly sliced green beans
2 tablespoons Crispy Fried Shallots (page 34), to garnish

Krupuk shrimp crackers or Crispy Peanuts Crackers, to serve

Karedok Dressing
1 in (21/2 cm) fresh kencur root, peeled and sliced
3–4 red finger-length chilies, deseeded
3 cloves garlic, peeled
3 tablespoons shaved palm sugar or dark brown sugar
1/2 teaspoon dried shrimp paste (trasi), dry-roasted (page 23)
2 tablespoons tamarind juice (page 26)
2 tablespoons warm water
1 teaspoon salt

Otak Otak Pipih - Fragrant Fried Fish Cakes

2017-09-08T01:28:00.000+07:00

These Javanese fish cakes are flavored with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.

Serves 4 to 6 Preparation time: 20 mins + time to prepare the pickles and sambal. Cooking time: 25 mins + time to prepare the pickles and sambal

Step 1. Prepare the Pickled Shallots and Sambal Soto

Pickled Shallots. Preparation time: 20 mins + 2 to 3 hours to cure. This pickle keeps for a week in the refrigerator. Makes 1 cup.

2 tablespoons white vinegar
11/2 tablespoons sugar
1 teaspoon salt
3 tablespoons warm water
20 shallots, peeled and sliced
1 red finger-length chili, deseeded and sliced
Combine the vinegar, sugar, salt and warm water in a bowl. Add the sliced shallot and chili, and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls.

Sambal Soto, Chili Dip for Soto. Makes 1 cup. Preparation time: 15 mins

3 candlenuts, deep-fried whole until golden
4–5 red finger-length chilies or 5–7 bird’s-eye chilies, deseeded
6 shallots, peeled
2–3 cloves garlic, peeled
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (60 ml) freshly squeezed lime or lemon juice
Grind the candlenuts, chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little lime or lemon juice if necessary to keep the mixture turning. Season the ground paste with the sugar, salt and lime or lemon juice. Serve in a small bowl.

Step 2. Dry-fry the grated coconut in a skillet over low heat, stirring constantly until golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Do not allow the coconut to burn. Set aside to cool in a small bowl.

Step 3. Make the Spice Paste by grinding all the ingredients in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Add the fish chunks and grind until fine.

Step 4. Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties.

Step 5. Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side.

1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
1 lb (500 g) white fish fillets, skinned and cut into chunks
2 eggs
1 teaspoon sugar
1 teaspoon salt
1 cup (250 ml) thick coconut milk Oil, for deep-frying
1 portion Pickled Shallots to serve.
1/2 portion Sambal Soto to serve

Spice Paste
2 candlenuts, roughly chopped
1/2 in (1 cm) fresh galangal, peeled and sliced
1/2 in (1 cm) fresh ginger, peeled and sliced
3 shallots, peeled
2 cloves garlic, peeled

Pepes Ikan - Seasoned Fish Grilled in Banana Leaves

2017-09-03T22:00:00.000+07:00

This Kalimantan recipe calls for steamed bundles of flaky, seasoned fish to be grilled directly over hot charcoal, giving an inimitable flavor.

Serves 4 to 6 Preparation time: 40 mins Cooking time: 30 mins.

Step 1. Place the fish chunks in a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves, and grind to a thick paste. Set aside.

Step 2. Scald the banana leaves by pouring boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface.
Spoon 3 heaped tablespoons of the fish mixture onto each piece of banana leaf (or aluminum foil) and wrap it up as directed for pepes. Repeat until all the fish mixture is used up.

Step 3. Grill each parcel directly over hot charcoal or under a preheated broiler for
10 to 15 minutes, turning from time to time until the banana leaf wrapper is
charred. Serve hot.

1 lb (500 g) white fish fillets, skinned and cut into chunks
4–5 shallots, peeled
3 cloves garlic, peeled
2 spring onions, sliced
1 teaspoon ground white pepper
1/3 cup (85 ml) thick coconut milk
1 tablespoon freshly squeezed lime or lemon juice
1/2 teaspoon salt
2 eggs
Banana leaves or aluminum foil, cut into 8-in (20-cm) square pieces, for wrapping

Rujak - Fruit and Vegetable Salad with Sweet Tamarind Dressing

2017-09-01T11:01:00.000+07:00

This popular snack, an intriguing mixture of sweet, sour and spicy flavors, is prepared at countless warungs throughout Indonesia. The list of raw fruits and vegetables that can be included is endless—and simply depends on what is available and what you feel like eating.

Serves 6 to 8 Preparation time: 45 mins Cooking time: 20 mins
48 Salads and Appetizers

Step 1. Prepare the Sambal Rujak
Makes 1 cup. Preparation time: 10 mins. Cooking time: 20 mins
1/2 cup (100 g) shaved palm sugar or dark brown sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) tamarind juice
1 teaspoon dried shrimp paste (trasi)
3–4 bird’s-eye chilies, left whole
1/2 teaspoon salt
1/2 cup (125 ml) water

(1st) In a saucepan, bring the sugar and water to a boil, then reduce the heat to low and simmer until the syrup is thickened, about 10 minutes.
(2nd) Add all the other ingredients, stir well, increase the heat to medium and bring the mixture to a boil. Reduce the heat to low again and simmer for about 5 minutes, then remove from the heat and set aside to cool. Strain the sambal before serving.

Step 2. Place all the cut fruits and vegetables in a large salad bowl, drizzle the Sambal Rujak over them and toss to coat well. Serve immediately.

Note: Although this is served as a snack in Indonesia, you can serve it as an appetizer or as part of a meal or buffet. Water apples (jambu air) are very juicy and crunchy fruits that come in three colors: red, white and pink. They have a mild flavor and crisp texture. They have a thin, edible skin which looks a little waxy.

1/2 small pineapple, peeled, eyes and fibrous core discarded, then sliced
1 unripe mango, peeled and pitted, flesh sliced
1 small cucumber, peeled, deseeded and sliced
3 water apples (see note) or 1 green apple, rinsed and sliced
1 starfruit, sliced
1/2 small papaya, peeled, halved, deseeded and sliced
1 portion Sambal Rujak

Konro - Makassarese Sparerib Soup Konro Makasar

2017-08-29T05:22:00.000+07:00

Serves 4 to 6 Preparation time: 20 mins Cooking time: 1 hour 5 mins

The Makassarese of Southern Sulawesi are renowned for their hearty beef soups with lemongrass and coconut.

Step 1. Prepare the Crispy Fried Shallots.

3 candlenuts, roughly chopped
3–4 shallots, peeled
2 cloves garlic, peeled

Step 2. Separate the beef ribs and cut into lengths. Set aside.

Step 3. Dry-fry the grated coconut in a skillet over low heat, stirring constantly until it turns golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.

Step 4. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside.

Step 5. Bring the beef and water to a boil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 to 40 minutes. Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to simmer for 15 more minutes, until the beef is very tender, but not falling off the bones. Remove from the heat and serve garnished with the Crispy Fried Shallots.

2 lbs (1 kg) meaty beef spareribs, ribs separated and cut into lengths
3 cups (300 g) freshly grated coconut, or 2 cups (150 g) unsweetened desiccated coconut
16 cups (4 liters) water
3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
1 in (21/2 cm) fresh galangal, peeled and sliced
3 kaffir lime leaves
1 teaspoon ground white pepper
1 teaspoon salt

Lotek - Steamed Vegetables with Peanut Dressing

2017-08-27T22:03:00.000+07:00

Serves 4 Preparation time: 20 mins Cooking time: 5 mins

The sauce served with this cooked vegetable salad has ground peanuts for extra flavor and nutrition. It is said that Sundanese women have such beautiful skin because they eat so many vegetables.

Step 1. Make the Lotek Dressing by pulsing the peanuts in a blender until coarsely ground, then add the kencur, chilies, dried shrimp paste, palm sugar, salt and water and grind to a smooth sauce. Set aside.

Step 2. To prepare the vegetables, rinse and trim the young shoots of the water spinach or spinach from the main stems. Peel and dice the pumpkin or squash. Cut the green beans into lengths. Bring a saucepan of water to a boil over medium heat, then blanch the vegetables until cooked (about 30 seconds for the bean sprouts, 1 minute for the spinach, 1 to 2 minutes for the pumpkin and potato, and 2 to 3 minutes for the green beans). Drain and place the blanched vegetables on a serving platter.

Step 3. Drizzle the dressing over the vegetables, then toss well to coat the vegetables before serving.

6 oz (175 g) water spinach (kangkung) or spinach
6 oz (175 g) pumpkin or squash
6 oz (175 g) green beans
1 large potato, peeled and diced
1 cup (50 g) bean sprouts, seed coats and tails discarded

Lotek Dressing

1/2 cup (75 g) fried or roasted unsalted peanuts
3/4 in (2 cm) fresh kencur root, peeled and sliced
2–3 bird’s-eye chilies, deseeded
1/2 teaspoon dried shrimp paste (trasi), dry-roasted
1 teaspoon shaved palm sugar or dark brown sugar
1 teaspoon salt
2 tablespoons water

Gado Gado

2017-08-26T20:16:00.000+07:00

Serves 4 to 6 Preparation time: 35 mins Cooking time: 1 hour

Step 1. Prepare the Crispy Fried Shallots or Garlic, makes 11/2 cups, preparation time: 20 mins, cooking time: 5 mins

10–15 shallots or 30 cloves garlic and 1 cup (250 ml) oil
(1) Peel and thinly slice the shallots or garlic, then pat dry with paper towels.
(2) Heat the oil in a wok over medium low heat and stir-fry the sliced shallot or garlic until golden brown and crispy, 3 to 5 minutes.

Do not allow them to burn or they will taste bitter. Drain well using a wire mesh sieve and allow to cool completely, then store in an airtight container. Reserve the Shallot or Garlic Oil for frying or seasoning other dishes.

Step 2. To make the Gado Gado Dressing, coarsely grind the peanuts, garlic, chilies and kencur in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground mixture in a saucepan with all the other Dressing ingredients, except the lime or lemon juice, and simmer uncovered over very low heat for about 1 hour, stirring frequently to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon of the Crispy Fried Shallots over the sauce just before serving.

Step 3. Bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 seconds for bean sprouts, 1 minute for spinach, 1 to 2 minutes for carrot, and 2 to 3 minutes for green beans and cabbage). Remove from the heat and drain.

Step 4. Arrange all the vegetables on a serving platter and top with the tofu and egg wedges. Garnish with the remaining Crispy Fried Shallots and drizzle the Gado Gado Dressing on top. Serve with the deep-fried krupuk on the side.

1 cup (50 g) bean sprouts, seed coats and tails discarded
2 cups (180 g) spinach, rinsed, tough stems discarded
1 carrot, sliced
1 cup (100 g) green beans, cut into short lengths
1/4 head cabbage, leaves separated and sliced
2 cakes (about 7 oz/200 g each) deep-fried tofu, sliced
2 hard-boiled eggs, cut into wedges
2 tablespoons Crispy Fried Shallots, to garnish shrimp rempeyek peanut crackers

Gado Gado Dressing
1 cup (150 g) roasted unsalted peanuts
2 cloves garlic, peeled
2–3 bird’s-eye chilies or red fingerlength chilies, deseeded
1 in (21/2 cm) fresh kencur root, peeled and sliced
1 kaffir lime leaf
3 tablespoons sweet Indonesian soy sauce (kecap manis)
1/2 teaspoon salt
2 cups (500 ml) water
1 teaspoon freshly squeezed lime or lemon juice

Crispy Peanut Crackers - Rempeyek Kacang

2017-08-25T22:30:00.001+07:00

Makes about 30 crackers Preparation time: 20 mins Cooking time: 25 mins

Step 1. Dry-roast the peanuts in a wok or skillet over low heat for about 5 minutes.

Remove from the heat and set aside to cool, then rub the peanuts together

to remove the skins.

Step 2. To make the Spice Paste, grind all the ingredients to a smooth paste in a

mortar or blender, adding a little coconut milk if necessary to keep the mixture

turning. Combine the ground paste and flours in a mixing bowl, add the

coconut milk and stir well to obtain a smooth batter, then add the peanuts

and mix well.

Step 3. Heat the oil in a wok over medium heat until hot. Ladle 2 tablespoons of

the batter at a time into the hot oil and deep-fry until crispy and golden

brown, 3 to 5 minutes. Remove from the wok and drain the wafer on paper

towels. Continue to deep-fry the wafers until all the batter is used up. Allow

the wafers to cool thoroughly before storing them in an airtight container.

11/2 cups (220 g) raw peanuts
1 cup (120 g) rice flour
3/4 cup (100 g) flour
1 cup (250 ml) thick coconut milk
Oil, for deep-frying
Spice Paste
2 candlenuts, roughly chopped
1/2 in (1 cm) fresh turmeric, peeled
and sliced, or 1/2 teaspoon ground
turmeric
2 cloves garlic, peeled
1 teaspoon coriander seeds
2 kaffir lime leaves (optional)
1/2 teaspoon salt

Suggestion: Best eat with Gado Gado Salad

Whitebait - Indonesian Authentic Ingredients

2017-08-23T14:10:00.000+07:00

Whitebait (ikan teri) are baby fish ranging from 1 to 2 in (2 to 5 cm) in length. They are usually sold in Asia salted and sun-dried. Discard the heads and black intestinal tracts before using. If possible, buy them split, cleaned and ready for use. They are usually quite salty, so taste any dish using whitebait before adding more salt, or soak them for a longer time to reduce the saltiness.

Soy Sauce - Indonesian Authentic Ingredients

2017-08-22T03:58:00.000+07:00

Soy sauce is brewed from soybeans and wheat fermented with salt. It is salty and used as a table dip and cooking seasoning. Black soy sauce is denser and less salty than regular soy sauce. It adds a smoky flavor to dishes. Sweet Indonesian soy sauce (kecap manis) is much sweeter and thicker than normal soy sauce. It has palm sugar and cane molasses added. Sweet Chinese soy sauce may be substituted or you can just add dark brown sugar to normal soy, or you can try to find Indonesian kecap manis if you can, because it has a distinctive flavor.

Star Anise - Indonesian Authentic Ingredients

2017-08-22T03:52:00.000+07:00

Star anise (bunga lawang) is an 8- pointed dried pod encasing shiny black seeds with a strong aniseed flavor. The whole spice is usually used when cooking and is discarded before serving. Whole star anise keeps for a year in an airtight container.

Salam Leaves - Indonesian Authentic Ingredients

2017-08-22T03:51:00.000+07:00

Salam leaves, from the cassia family, are used in the same way bay leaves are used in Western cooking—to add a complex earthy fragrance to dishes. If unavailable, omit them from the recipe altogether. Do not substitute with bay leaves as the flavor is totally different.

Rice and Sago Flour - Indonesian Authentic Ingredients

2017-08-21T03:51:00.000+07:00

Rice flour is made from ground uncooked rice grains. It is used to make the dough or batter for many desserts. Sago flour is made from ground sago and imparts a very subtle flavor and delicate texture to desserts. Sold in plastic packets in Asian specialty shops.

Pandanus Leaves - Indoensian Authentic Ingredients

2017-08-21T03:50:00.000+07:00

Pandanus leaves impart a subtle fragrance and a green hue to a range of Indonesian dishes. They are usually tied in a knot and then added to a liquid recipe. Bottled pandanus extract can be substituted in desserts, but if fresh or dried pandanus leaves are not available, omit them from savory dishes. Vanilla essence may be substituted in dessert recipes.

Palm Sugar - Indonesians Authentic Ingredients

2017-08-20T03:49:00.000+07:00

Palm sugar (gula jawa) is sold as a solid block or cylinder of sugar made from the sap of the coconut or arenga sugar palm. It varies in color from gold to light brown and has a faint caramel taste. It is used to make Palm Sugar Syrup (page 104). To measure, hard palm sugar should be shaved, grated or melted in a microwave oven. Substitute dark brown sugar.

Nutmeg - Indonesian Authentic Ingredients

2017-08-20T03:48:00.001+07:00

Nutmeg (pala) is the inner kernel of the fruit of the nutmeg tree. The lacy covering on the nutmeg is another spice—mace. Always grate whole nutmeg just before using as the powdered spice loses its fragrance quickly. Whole nutmegs keep almost indefinitely.

Mung Bean Flour - Indonesian Authentic Ingredients

2017-08-20T03:48:00.000+07:00

Mung bean flour (tepung hoen kwe) is sold in paper-wrapped cylinders— sometimes, the flour is colored pink or green and the paper wrapper correspondingly colored. It gives a more delicate texture to desserts than rice flour.

Limes - Indonesian Authentic Ingredients

2017-08-20T03:46:00.000+07:00

Limes of several types are used in Indonesia. Round yellow-skinned limes (jeruk nipis) are slightly larger than a golf ball. The small, dark green calamansi limes (jeruk limau) are used for their fragrant juice and rind. Other types of limes may also be used.

Lemongrass - Indonesian Authentic Ingredients

2017-08-19T03:46:00.000+07:00

Lemongrass (serai) is a fragrant, lemony stalk that is either bruised and used whole in soups or curries, or sliced and ground as part of a basic spice mix. It is usually sold in bunches of 3 to 4 stems in supermarkets. The tough outer layers should be peeled away and only the inner part of the thick lower third of the stem is used. Always slice the stem before grinding to get a smooth paste.

Noodles - Indoensian Authentic Ingredients

2017-08-19T03:44:00.001+07:00

Noodles are a universal favorite in Indonesia which the Indonesians have enthusiastically adopted from the Chinese. Both fresh and dried noodles made from either wheat, rice or mung bean flour are found. Yellow wheat noodles (mie) are spaghetti-like noodles made from wheat flour and egg. In Indonesia they generally come dried in packets, like ramen. Flat rice stick noodles (kway teow) are ribbon-like noodles of varying widths, used in soups or fried. They generally come dried in packets. Dried rice vermicelli (beehoon) are very fine rice threads that must be plunged into boiling water to soften before use. Dried glass noodles, made from mung beans, are fine white strands that are generally used in soups. They are also called “cellophane” or “transparent” noodles, both accurate descriptions of their appearance after soaking. Both fresh and dried noodles should be blanched in boiling water before cooking to rinse and revive them—use a pair of long chopsticks to keep them from sticking together.

Krupuk - Indoensian Authentic Ingredients

2017-08-19T03:44:00.000+07:00

Krupuk are dried crackers made from bits of shrimp, fish, vegetables and nuts mixed with various types of flour to make a very popular snack in Indonesia. They must be thoroughly dried in the sun or in an oven set on very low before deep-frying in very hot oil for a few seconds, when they puff up spectacularly and become crispy. Store fried krupuk in an airtight container.

Kencur - Indonesian Authentic Ingredients

2017-08-13T03:43:00.000+07:00

Kencur, sometimes mistakenly called lesser galangal, is also known as zedoary. Kencur has a unique, camphor- like flavor and should be used sparingly. It must be rinsed and the skin scraped off before using. Dried kencur should be soaked in boiling water for 30 minutes to soften before use. If using ground kencur, substitute 1/2–1 teaspoon of the powder for 1 in (21/2 cm) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.

Kaffir Lime Leave - Indonesian Authentic Ingredients

2017-08-13T03:42:00.000+07:00

Kaffir lime leaves (daun jeruk purut) are added whole to curries, or finely shredded and added to salads, giving them a wonderfully tangy flavor. They are commonly used in Indonesian and other Southeast Asia cuisines, and are available frozen or dried in Asian food stores. Frozen leaves are more flavorful than dried ones.

Water Spinach - Indonesian Authentic Ingredients

2017-08-12T04:02:00.001+07:00

Water spinach (kangkung) is a nutritious, leafy vegetable also known as morning glory or water convolvulus. The leaves and tender tips are often stir-fried. Spinach is a good substitute.

Turmerik - Indoensian Authentic Ingredients

2017-08-12T04:02:00.000+07:00

Turmeric (kunyit) is a root similar to ginger but with a bright yellow to orange color and a strong woody flavor. Turmeric has antiseptic and astringent qualities, and stains permanently, so scrub your knife blade, hands and chopping board immediately after handling.

Purchase fresh turmeric root as needed as the flavor fades after a few days. Substitute 1 teaspoon ground turmeric for 1 in (21/2 cm) of the fresh root. Turmeric leaves are used as a herb, particularly in Sumatra. There is no substitute.