indonesian

Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.

Nasi Goreng (Indonesian Fried Rice) Recipe

For the Spice Paste:

shallots (2 ounces; 55 grams), roughly chopped

garlic

green chili,

terasi (Indonesian shrimp paste), optional (see note)

For the Nasi Goreng:

jasmine rice

(30 milliliters) neutral oil, oil

(30 milliliters) kecap manis (see note), plus more for drizzling

(10 milliliters) soy sauce

Kosher salt

white pepper

To Serve:

cucumbers (optional)

Sliced tomatoes (optional)

shallots (optional)

For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste. 

For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

This spicy coconut beef curry is full of flavour.

Slow Cooker Rendang Daging

coconut

tsp coriander

tsp turmeric

kaffir lime leaf

kg beef chuck steak

coconut milk

tbs fish sauce

salt

red chilli deseeded dried roughly chopped

shallots

lemongrass

ginger

g galangal fresh roughly chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240734001&=domain=br

5348771529001-6026240734001

This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.

Nasi Goreng (Indonesian Stir-Fried Rice)

long-grain rice

vegetable oil

eggs,beaten

fine green beans,cut

chicken breasts,cut into small even chunks

pack large raw peeled prawns,cut in half

shallots,thinly sliced

garlic,finely chopped

red chillies,deseeded and finely chopped

red bird's-eye chilli,sliced

carrot,thinly

quantity Balinese spice paste(see recipe

tomato purée

tbsp kecap manis(Indonesian sweet soy sauce)

tbsp light soy sauce

spring onions,thinly sliced

½ cucumber, sliced

tomatoes,

crispy onions

prawn cracker

Nasi goreng (Indonesian stir-fried rice)

Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.

Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.

Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.

Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

[Photograph: Max Falkowitz] This is not your typical chicken and rice dish, but it may be my new favorite. The chicken is cooked two ways: first braised on the bone in rich coconut milk, steeped in turmeric and chile; then...

Turmeric-Coconut Chicken and Rice Recipe

rice

ginger,

jalepeño chile, sliced

sugar (preferably raw sugar)

kecap manis (Indonesian sweet soy sauce; can substitute dark soy sauce)

half-sharp paprika

chicken, bone-in, skin-on, preferably dark meat

Salt

baby bok choy,

For topping

shallots, sliced thin

scallions,

jalepeño chile, sliced thin

For garnish

cucumber, seeds removed and cut into 1/2-inch slices

Cilantro, roughly chopped

Sriracha or chile-garlic sauce

lime juice

Rinse rice in a fine-mesh strainer until water runs clear. Set aside in a bowl and cover with several inches of water.

In a large heavy pot, combine coconut milk, ginger, jalepeño, turmeric, sugar, kecap manis, and paprika. Bring to a bare simmer for 10 minutes, covered. Salt chicken generously, then add to pot and cook at a bare simmer, covered, for half an hour, or until chicken is cooked through. Remove chicken and set aside to cool. Strain broth to remove chunks of ginger and chile, then let rest until fat floats to top and can be skimmed off.

Strain rice from water and rinse again until water runs clear. Return coconut broth to pot, add rice, and cover with water so liquid is 1/2 inch above rice. Cook rice on medium-low heat, adding water if needed (better to err on too much water than too little). When rice is finished, fold in bok choy and cover pot to keep warm.

When chicken is cool enough to handle, remove from bone and tear into large chunks. Discard skin. Place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Keep an eye on chicken to make sure it does not burn.

In a separate skillet, heat oil on high and add shallots, scallions, and jalepeño. Fry for two to three minutes, until wilted, slightly crispy, and aromatic. Set aside.

To serve, add rice to a plate or a wide, shallow bowl. Top with chicken, then shallot-scallion topping. Add some slices of cucumber, then sprinkle on sriracha and lime juice, finishing with cilantro.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

Soto Ayam Betawi

chicken thighs (about 3 lb.)

large shallots, 2 shallots finely chopped, 4 shallots cut into ½" pieces

garlic cloves, crushed

Tbsp. coriander

turmeric

tomatoes (about 1 lb.), quartered

potatoes

lemongrass stalks, trimmed, tough outer layers removed, bruised

lime leaves

chicken stock chicken broth

makrut (Thai) lime or lime

Steamed rice and lime wedges (for serving)

It’s perhaps ironic that the translation of the Indonesian word soto is summed up so modestly as “soup,” for there is nothing modest about this deeply flavored, complex, traditional meal, designated by the Indonesian government as a national dish. Also known in parts of the country as coto, tauto, sroto, or saoto, there are 75 types of soto, and each region boasts its own specialty based on local spices and produce. There are 22 varieties of soto on the island of Java alone, and there you will find Soto Betawi, a defining dish of the Betawi people from the nation’s capital, Jakarta. Traditionally, the soup is made with a full-bodied beef broth that develops over several hours and served with meltingly tender chunks of beef and offal, fried potatoes, tomatoes, and layers of spice and coconut milk (a recipe for this version is in my cookbook, Coconut & Sambal). You’ll find Soto Betawi eaten for breakfast, lunch, or dinner all over the bustling metropolis, from street food kaki lima vendors to fine-dining restaurants.
My version of the dish here swaps bone-in chicken thighs in for beef (ayam means “chicken” in Indonesian), reducing the cooking time to just under an hour, while still showcasing the rich, spiced, and coconutty flavors the soup is famous for. With aromas of makrut (Thai) lime and lemongrass and a turmeric-golden hue, Soto Ayam Betawi is delicious on its own, but I prefer to eat it as the Betawi do, with a side plate of rice. Spoon a small amount of the broth and some chunks of chicken and potato over the rice and enjoy eating it from both plate and bowl for a heartier meal. The Betawi often serve it with fried shallots, vinegary acar pickles, crackers made from the local melinjo nut, and a chili sambal, but my favorite addition is lime wedges for extra zing and seasoning.

Bon Appétit

Pat chicken thighs dry; season generously with salt. Pour oil into a cold large Dutch oven and arrange chicken, skin side down. Cook over medium heat, rotating pan around on burner to ensure even browning, until skin is golden brown, 12–16 minutes. Using tongs or a slotted spoon, transfer chicken to a plate.

Cook finely chopped shallots, garlic, coriander, and turmeric in same pot over medium, stirring constantly, until softened, about 3 minutes. Return chicken to pan, turning skin side up, then add tomatoes, potatoes, lemongrass, lime leaves, and remaining shallots. Pour in stock and bring to a boil over medium-high heat. Reduce heat and simmer, skimming any foam from surface, until chicken is cooked through and tender, 25–35 minutes.

Stir coconut milk into soup and return to a simmer. Remove from heat and stir in lime juice; taste and season with more salt if needed. Serve soup with rice and lime wedges alongside.

Take your tastebuds on an exotic trip with this authentic Asian chicken dish.

Ayam goreng with coconut rice

red onion, chopped

ginger, peeled, chopped

lemongrass (white part only), chopped

coriander

sea salt

chicken

peanut oil

Peanut oil, for shallow frying

Lemon

coriander,

lemongrass, white part only, halved lengthways

ginger, peeled, halved

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. The curry puffs stay crispy for hours at room temperature too.

Spiral Curry Puff / Karipap Pusing / Karipok (Baked or Fried)

all-purpose flour

butter

70 gr lard (or you can use shortening)

gr all-purpose flour

tsp salt

Tbsp sugar

water

Tbsp cooking oil

200 gr boneless skinless chicken meat (diced)

100 gr mixed veggies (thawed if frozen)

onion

Tbsp curry powder

Tbsp chili powder

water broth

tsp sugar

Tbsp all-purpose flour

eggs

Cooking oil

tsp milk

Heat skillet/wok with oil. Saute onion until soft, about 3-4 minutes. Add chicken pieces and stir fried until they turn color. Add potatoes, curry powder, chili powder and continue to cook for about 5 minutes. Add water or chicken broth, cover with a lid and let it simmer for about 10 minutes until the potatoes are soft. Uncover the lid and continue to cook until liquid has evaporated

Sprinkle in the flour and continue to stir fry until the mixture sort of more &quot;glue&quot; together because of the flour. It is easier to wrap it later. Have a taste and adjust seasoning as needed. Remove from the heat and let it cools down completely before wrapping

Prepare the filling (can be done the day before):

For water dough: Mix flour, salt, sugar in a mixing bowl and stir to mix thoroughly. Rub the butter into the flour to form coarse crumbs. Add the water and gradually mix into a dough. Wrap it up with a plastic wrap while you prepare the oil dough

For oil dough: Mix the flour with butter and continue to knead until you can form a dough

Prepare the oil and water dough:

Get the water dough and flatten into a disc. Place the oil dough on top and wrap the water dough around it. Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out. Don&#039;t skip this resting step

Put water and oil doughs together:

Portion the filling into 20 equal portions when you are ready to wrap the curry puffs

Lightly dust your working surface with a bit of flour. Get the water dough and roll it out into about 14 x 10 inch rectangle. Then roll it up with your fingers, starting from the side near you to the other side (like a Swiss roll)

Then rotate the dough 90 degrees to the left or right (doesn&#039;t matter). Use a rolling pin to roll it out again to a rectangle. Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again. Wrap it up and rest for 15 minutes

Cut the dough into 20 equal portions. Keep them covered and work with one dough at a time

Shaping:

Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling and egg in the middle (if using)

Fold the dough into half to create a half circle and then seal the edge by pinching and folding up (you can watch the video). Repeat with the rest of the doughs and fillings

Wrapping:

Heat about 4-inches of oil for deep-frying over medium heat and fry in small batches until they are golden brown. Make sure there is enough oil and also to move them around a little bit as they are frying so the curry puff won&#039;t be touching the bottom of the pot as it will create a dark burn spot

Remove from the oil to an absorbent paper towel. Keep them warm in the oven at 200 F if you like. The fried curry puffs stay crispy for hours at room temperature too

Deep fry curry puffs:

Preheat air fryer at 375 F for 10 minutes. Brush the curry puffs with some egg wash. Place the curry puffs in a single layer and bake for 15-20 minutes or until golden brown

Air-fryer curry puffs:

Preheat oven at 375 F. Line a baking sheet with a parchment paper. Brush the curry puffs with some egg wash. Place the curry puffs on the baking sheet and bake for 25-30 minutes or until golden brown

Baked curry puffs in the oven:

https://content.jwplatform.com/videos/17DgaaVd.mp4

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. If you are looking for curry puff recipe that stays crispy for hours, this is it!

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Sambal Goreng Tempe

8-oz. packages tempeh

vegetable oil,

Diamond

plum tomatoes

4–6 red serrano or Fresno chiles

green beans

½ large bunch Tuscan or curly kale (about 6 oz.)

makrut (Thai) lime leaves (optional)

Tbsp. kecap manis

Tbsp. grated palm sugar or light brown sugar

tamarind tamarind paste

peanuts

white rice (for serving)

Sambal is a chile condiment eaten all over Indonesia and of which there are hundreds of variations; sambal goreng (which translates to “fried sambal” in Indonesian), is the whole class of dishes that start with frying that sambal in hot oil to make a spice paste called bumbu. This version of sambal goreng is my go-to, with tempe (spelled “tempeh” in English) that’s fried until crunchy, nutty, and irresistibly toasty. You can think of this as your new favorite “whatever’s in the pantry” recipe and swap the vegetables or tag out the tempeh for another protein (diced chicken, thin slices of pork or beef, or firm tofu all work).
The heart of a good sambal goreng is the sambal itself, and this version is fragrant with ginger, garlic, and shallots, the tang of tamarind, and the defining warmth of chiles. If you can’t find kecap manis, you can substitute it with a mix of 3 Tbsp. dark soy sauce mixed with 3 Tbsp. light brown sugar. For the tamarind concentrate or paste, you can mix 2½ tsp. fresh lime juice with 2½ tsp. light brown sugar. For those less keen on deep-frying, you can also pan-fry tempeh: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Cook tempeh about 3 minutes per side, adding additional oil between batches if needed. —Lara Lee

Start by frying the tempeh. Cut two 8-oz. packages tempeh into 1x½ x¼" sticks with a chef’s knife. Pour vegetable oil into a medium heavy saucepan to come 2" up sides (but make sure pan is no more than two thirds full); clip a deep-fry thermometer to sides. Heat oil over medium until thermometer registers 350°. (If you don’t have a deep-fry thermometer, check oil temperature by adding a cube of bread—it should turn golden in 15–20 seconds.) Line a rimmed baking sheet with paper towels.

Working in 2 batches and bringing oil back to temperature between batches, carefully lower tempeh into hot oil with a slotted spoon or spider. Fry, turning occasionally until golden and crunchy all over, 7–9 minutes. Transfer to prepared baking sheet to drain; season with kosher salt.

Now make the spice paste. Cut 3 large or 4 medium shallots in half lengthwise and coarsely chop. Scrape skin from one 2" piece ginger with a spoon; discard. Thinly slice ginger. Cut 1 large or 2 small plum tomatoes into wedges.

Pulse shallots, ginger, tomatoes, 6 garlic cloves, and 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt in a food processor to make a coarse paste; set spice paste aside.

Prep the vegetables. Thinly slice 4–6 red serrano or Fresno chiles. (If you’re heat averse, go with the smaller number and scrape away seeds and membranes before slicing.) Trim 3½ oz. green beans and slice into 1" pieces. Remove ribs and stems from ½ large bunch Tuscan or curly kale (about 6 oz.); discard. Chop leaves into large pieces.

Bruise 2 lemongrass stalks with flat side of knife. Halve stalks crosswise so they will fit in skillet later. If using 4 makrut lime leaves, partially tear in a few places to help release flavor.

Make the sauce: Stir 3 Tbsp. kecap manis, 1 Tbsp. palm sugar or brown sugar, 1 tsp. tamarind concentrate or 2½ tsp. tamarind paste, and ¾ cup water in a measuring glass to combine.

Heat ¼ cup vegetable oil in a large skillet or wok over medium. Scrape in reserved spice paste, then add lemongrass and lime leaves. Cook, stirring occasionally with a heatproof rubber spatula, until paste is fragrant and beginning to take on some color and stick to pan, about 8 minutes. Add chiles and 2 tsp. ground coriander. Cook, stirring occasionally, until chiles are softened, about 5 minutes.

Add tempeh, green beans, kale, sauce, and 1 cup salted dry-roasted peanuts. Cook, stirring occasionally, until liquid evaporates and spice paste and sauce cling to ingredients, about 5 minutes. Taste and season with more salt if needed.

Serve sambal goreng tempe with steamed white rice.

Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.

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