common ingredients

Tempe goreng is a ubiquitous Indonesian dish served in every home, consisting of lightly-marinated tempeh that’s deep fried. It’s easy, tasty and vegan, and can be eaten as a snack or with rice.

Tempe Goreng: Deep Fried Tempeh (Vegan)

300 gr tempeh

garlic,

coriander seeds

cm turmeric, peeled

Salt

water

Cooking oil

Cut the tempeh into small slices, according to the size of your preference. Set aside.

Using a mortar and pestle, pound into a fine paste: garlic, coriander, turmeric and salt.
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Add water to the garlic paste, mix thoroughly (if using a blender or food processor, blend all the spices and water together).

Press the tempeh pieces lightly into the spice paste mix one by one, then marinate for about 5 minutes.
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Heat the cooking oil in a deep frying pan over medium flame.

Fry the tempeh until it turns golden, around 3 minutes each side.
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Place the tempeh on a plate covered with a paper towel to absorb the excess oil.

Transfer the fried tempeh onto a serving plate.

This experimental dish combines Indian-Chinese and Indonesian food, and is a version of ‘Hakka Noodles’ that uses Indomie Mi Goreng instant noodles, along with all its seasonings. Quick and easy.

Indian-Chinese Style Fried Indomie 'Hakka Noodles'

Indomie Mi Goreng

red onion, sliced

½ green capsicum, sliced

tsp chopped spring onion (for frying)

tsp chopped spring onion (for garnish)

tsp ginger garlic paste

vegetable oil

Remove the noodles from the Indomie packets and cook them in boiling water for 2 minutes. Drain and set aside.

In a wok or frying pan, heat the vegetable oil over medium heat. 

Add the onions and saute until they soften and turn golden, around 5 min.

Add the ginger garlic paste. Saute for 1 min.

Add the capsicum and the 2 tsp spring onions. Stir-fry for 3 min.

Add all the Indomie seasoning, except for the prepackaged fried onions.

Add the noodles and mix thoroughly for 1 min. 

Turn off the heat. Garnish with the pre-packed fried onions and some chopped spring onions. 

This wonderful dish of chicken braised in soy sauce is classic Indonesian home cooking! It’s not spicy at all, but tasty, and great for the whole family.

Semur Ayam: Dutch-Indonesian Chicken Braised in Soy Sauce

chicken,

peeled,

shallots, peeled, chopped

garlic, peeled, chopped

cm ginger, peeled, chopped

lemongrass, bruised, knotted

0.5 tsp ground white pepper

nutmeg

tbsp sweet soy sauce

red tomato, chopped

bird’s eye chillies, halved, remove the seeds (optional)

tbsp cooking oil

Grind or blend into a fine paste: shallots, garlic and ginger.

Heat the oil over medium high heat in a wok, and then sauté the ground spices and lemongrass until fragrant, around 3 minutes.

Add the chicken pieces, and fry for about 4 minutes.

Add salt, nutmeg and white pepper powder.

Add sweet soy sauce. Mix and bring to boil.

When the soup boils, add the potatoes. Turn the heat to medium low and simmer for around 20 minutes.

Add the chopped tomato and chillies, and continue cooking for around 5 minutes.

Turn off the heat and let the semur rest for a while before serving.

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