indonesian recipe

Fu Yung Hai is a Peranakan (Indonesian Chinese) intake of Egg Foo Young. It was brought by Chinese migrants long before European settlements arrived in Nusantara. No wonder, the Dutch knows this dish as Fu Yung Hai as well..

From its name, the dish should contain crab meat as Hai means Crab in Chinese (correct me if I&#x27;m wrong).  However, people still label under the same name without crab as the meat.

Egg foo young is a popular dish that you can find at many Chinese restaurants in Canada and US that brought the New World by Cantonese descendants.

This recipe was adapted from Indonesian Chinese cookbook by Cherry Hadibroto but I slightly changed the ingredients toward what I had in my fridge and pantry.

Fu Yung Hai: Crab Egg Foo Young

(1 can) crab meat

(3.5 oz) cooked bamboo shoots, julienned

garlic, garlic powder

green onions, thinly sliced

soy sauce

white pepper

rice flour flour

eggs, beaten

cooking oil

garlic, crushed

(1.76 oz) thinly slices of onion

300 mL (1 1/4 cup) water

(1.76 oz) frozen peas, thawed

tomato paste

ketchup

mushroom soy sauce

canesugar

In a bowl, combine all crab omelette ingredients,...

In a bowl, combine all crab omelette ingredients, except beaten eggs.

Heat up a wok or pan with oil...

Heat up a wok or pan with oil at medium high heat.

Pour in beaten eggs into crab omelette mixture.

Once, the wok or pan is hot, turn...

Once, the wok or pan is hot, turn the heat to low.

Pour omelet egg mixture into a hot pan....

Pour omelet egg mixture into a hot pan. Make 2 omelettes from the mixture above.

Stir fry crushed garlics in a wok or...

Stir fry crushed garlics in a wok or pan with hot cooking oil until fragrant.

Stir in slices of onion until wilted.

Pour in water and the rest of ingredients;...

Pour in water and the rest of ingredients; stir well.

Taste and see if you like the consistency....

Taste and see if you like the consistency. Correct the taste if you want a bit more sweeter or saltier.

On a serving plate, place 2 omelettes and...

On a serving plate, place 2 omelettes and pour sauce over.

In Indonesia, this will be eaten with warm...

In Indonesia, this will be eaten with warm cooked rice.

Keep calm and curry on with make-ahead pork rendang – a traditional Indonesian recipe that is full of warming flavours and slow-cooked until the meat melts in your mouth.

Indonesian pork rendang

tbsp sunflower oil, plus extra for frying

shallots, quartered

fresh ginger, grated

tbsp turmeric

tbsp coriander

tbsp cumin

tsp dried chilli flakes

sea salt

red chilli, stalk removed,

garlic cloves,

coriander,

x coconut milk

1.5kg British pork shoulder, excess fat removed, diced into 3cm cubes

bay leaves

lemongrass stick, bruised

rice

Heat a glug of oil in a flameproof lidded casserole and fry the shallots for 5 minutes over a medium heat, then turn off the heat. Put half the shallots in a food processor with the ginger, ground spices, chilli flakes, salt, the whole chilli, garlic, coriander stalks, 2 tbsp of the coconut milk and 2 tbsp oil. Whizz to a rough paste.

Turn the heat under the casserole back to medium and add the pork. Fry for 5 minutes, stirring, to brown. Add the spice paste, fry for a minute, then add the remaining coconut milk, bay leaves and lemongrass. Bring to the boil, then turn the heat to very low. Cover and leave to simmer gently for 2 hours 50 minutes, stirring occasionally.

Turn up the heat until the curry bubbles merrily, then cook uncovered for 40 minutes more, stirring every now and then to stop it sticking. The sauce should be thick and the meat falling apart. Stir in the lime juice, sprinkle over the coriander leaves and extra chilli, then serve with rice and the lime wedges for squeezing over.

Roti jala, roti kirai or roti renjis is a type of Malaysian lacy crepe that is also popular in Indonesia and Singapore.

Roti Jala

flour

water ((at room temperature))

coconut milk

eggs

salt

turmeric

Ghee ((or vegetable oil))

Stand mixer

Cheesecloth

Roti jala utensil ((5-tip squeeze bottle))

In the bowl of a stand mixer, combine the flour, water, coconut milk, eggs, salt and turmeric, and mix for 5 minutes, until smooth.

Filter the resulting mixture through a cheesecloth or mix it for a few minutes in a blender to reduce any lumps.

Heat a nonstick skillet, very lightly greased with vegetable oil or ghee, over medium heat.

Fill the roti jala bottle with the batter and, working very quickly, drizzle the batter onto the pan in rapid circular motions forming a lacy or net pattern. Movements can also be horizontal and vertical.

Let the roti jala cook for 1 to 2 minutes on one side (do not flip).

Slide the roti jala from the pan onto a plate.

Repeat the same process until all the batter is used up.

When the rotis are cool enough to handle, fold both sides of the pancake and roll them to form a small cylinder.

Expert chef Jeremy Pang shares his recipe for nasi goreng, the versatile Indonesian fried rice. dish. Try it with his punchy homemade sambal, or use shop-bought if you&#8217;re in a hurry. Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham

Jeremy Pang&#8217;s nasi goreng

medium free-range eggs,

garlic clove, finely chopped

½ red pepper, finely chopped

asparagus spears,

cooked rice,

Vegetable oil

Finely chopped spring onion

For the sauce

tsp sambal (see Tips below)

tomato purée

½ tbsp light soy sauce

tbsp kecap manis (sweet soy sauce)

½ tsp sesame oil

Mix the sauce ingredients in a small bowl and season.

Build your Wok Clock*: start at 12 o’clock with the eggs, then the garlic, red pepper, asparagus, rice and lastly the sauce.

Heat 2 tbsp vegetable oil in your wok over a high heat. Once smoking hot, pour the eggs into the oil and allow to bubble up before breaking them up and scrambling. Push the eggs to the back of the wok, then add the garlic, red pepper and asparagus, stir-frying for 30 seconds between each new ingredient.

Push all the veg to the back of the wok, add ½ tbsp vegetable oil and bring to smoking point before adding the rice. Break up any clumps of rice by pushing down on them against the wok with a spatula or ladle. Fold the vegetables and egg into the rice to combine and stir-fry for 1-2 minutes, then pour the sauce over the rice and stir-fry for 2 minutes more. Some of the rice should begin to crisp up for texture and flavour. Garnish with spring onion and serve.

Rendang is an Indonesian dish and said to be one of the tastiest dishes in the world. This Chicken Rendang is simple and delicious.

Chicken Rendang

breast

0.5 tbsp Olive oil

Onion (chopped)

400 ml Light coconut milk

Lime ((juice only))

Sea salt

tbsp Fresh ginger (very finely chopped)

Garlic clove

Lemongrass

tbsp Fresh ginger (chopped)

Red chilli (chopped)

tsp Ground coriander

tsp Ground turmeric

Make the paste by pounding together 2 Garlic clove, 1 stalk Lemongrass, 1 tbsp Fresh ginger, 1 Red chilli, 1 tsp Ground coriander and 1 tsp Ground turmeric in a pestle and mortar. Set aside.

Heat 0.5 tbsp Olive oil in a pan and cook 300 g Chicken breast until browned all over, about 5-7 minutes.

Add 1 Onion and cook until golden brown, about 5 minutes.

Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch Sea salt and 1 tbsp Fresh ginger and cook for a further two minutes.

Add 400 ml Light coconut milk and bring to the boil.

Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.

Serve with rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588103499/asnqa4elaeqgfam7jcqn.mp4

Rendang is an Indonesian/Malaysian dish and is considered by many to be the most delicious meal in the world. A Rendang is a mix of chicken or beef, spices and coconut milk, cooked low and slow. The slow cooking process, until the liquid has almost disappeared, means this stew (it's not a curry) is absolutely full of flavour. This Chicken Rendang recipe also known as Rendang Ayam, is simple and delicious.

Top 5 indonesian recipe recipes from across the web

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Top Tags

Fu Yung Hai: Crab Egg Foo Young

Indonesian pork rendang

Roti Jala

Jeremy Pang’s nasi goreng

Chicken Rendang

Top 5 indonesian recipe recipes from across the web

The most viewed indonesian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fu Yung Hai: Crab Egg Foo Young

Indonesian pork rendang

Roti Jala

Jeremy Pang&#8217;s nasi goreng

Chicken Rendang

The most viewed indonesian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Jeremy Pang’s nasi goreng