Looking for something new and spicy for dinner? Well, you are not alone! We have received many requests for Indonesian recipes and have begun to collect some of our favorites here. Whether you are looking for a new way to serve vegetables as a side dish or are looking to serve a full Indonesian Rice Table feast, we hope you will enjoy browsing through our recipe list. Gathered from a number of sources, these recipes go beyond traditional Nasi Goreng or Bami Pangang! Don't forget the condiments and sauces! Be sure to have plenty of Sambal Oelek, Ketjap Manis, Curry or Pinta Sate on hand to turn even the simple meal into something exotic!

Our recipe section has been expanding so we now have three categories plus our popular English translation and tips page.

• Barbeque recipes
• Traditional recipes
• English Instructions For Packaged Mixes

• Chicken Rice
• Dabu Dabu (tomato and onion salad)
• Hati Ajam
• Hokkien Hae Mee / Prawn Noodles
• Lime chutney
• Masak Sepit (Beef a la Sepit)
• Nasi Poetih (white rice)
• Pisang goreng (fried banana)
• Rempah
• Rudy's Sambal #1
• Sambal Goreng Buncis (Boontjes)
• Tjap Tjoy (stir fry vegetables)

Nasi Poetih (white rice):

Rice is the staple food for most Indonesian meals. Cooking rice is largely an intuitive process, and it requires some experience to attain the middle way between the extremes of unchewable grains and a soggy porridge.
Ingredients:

600

gm rice

Wash the rice thoroughly in cold running water.
Take a large enough saucepan, put in the rice and add cold water to cover the rice with 3 cm water over the top of the rice. Apply heat and when the water boils turn the heat down so that the water is just bubbling. As soon as the water has boiled down to the top of the rice, cover the pan and leave on a low heat 5 minutes longer.
Take off the heat and leave covered until required, with a cloth on the top of the pan to prevent the rice drying out.
If required straight away, serve in a bowl; for later use it can be warmed up in a rice steamer.
DON'T STIR, DON'T ADD SALT.
PIERS Clement

Tjap Tjoy (stir fry vegetables):

This Chinese recipe has been incorporated in the Indonesian cuisine. Countless variations are possible depending on the choice of vegetables and other additions.
Ingredients:

2	medium onions,
2	cloves garlic,
	oil,
	pepper,
	salt,
100	gm chopped celery,
100	gm chopped leeks,
	fresh vegetables (e.g. carrots, cabbage, cauliflower, Chinese leaves, bean sprouts),
	bouillon,
1	dsp flour.

Peel and finely chop the onions and garlic and fry in a medium or large saucepan in 1 dsp oil until slightly brown. Add the celery, leeks, salt and pepper to taste and then the chopped vegetables and fry on a medium heat, stirring all the time. Prepare a bouillon (1 cube or equivalent) with water,, mix with the flour and add to the pan. Continue to cook for about 4 minutes, stirring frequently, until the vegetables are cooked enough. PIERS Clement

Dabu Dabu (tomato and onion salad):

Adds a nice fresh taste. Can be sprinkled over some of the other dishes e.g. nasi goreng. If available use green tomatoes.
Ingredients:

2-4	fresh tomatoes (depending on size)
2	small onions
1	clove garlic
	sugar
	vinegar
	sambal

Peel and very finely chop the onions. Grind the garlic into paste. Chop the tomatoes into small cubes. Mix together and add sugar, vinegar and sambal to taste. PIERS Clement

Pisang goreng (fried banana):

The pisang or banana is basic to the Indonesian way of life: not only does it function as an important food source, but the leaves turn up all over the place - used as plates, packaging, even umbrellas. Whereas in Europe only one kind of banana is usually found, the archipelago is amazingly rich in types of pisang, from the tiniest, finger-size model to the two-footer. If available the pisang tandoek, which is about 30 cm long, should be used for this recipe, otherwise ordinary bananas will do.
Ingredients:

1	kilo bananas,
200	gm flour,
1	egg,
	oil,
	icing sugar.

Cut the bananas into pieces about 5 cm long and then open each piece out like a fan.
Prepare a batter using the flour, egg and some water. Heat the oil.
Cover the banana pieces in the batter and then fry in the oil until golden brown. Allow to drain.
Sprinkle with icing sugar before serving. As an alternative if the bananas are overripe, cut them into small dice and mix them in the batter, then drop the batter in the oil in mounds about 3 cm round. PIERS Clement

Rempah:

Beef and Coconut patties Indonesian style
Ingredients:

200	gr minced beef.
100	gr dessicated coconut.
1	garlic clove.
1	teaspoon coriander.
½	teaspoon cumin.
¼	teaspoon laos powder.
¼	teaspoon blachan.
1	egg.
50	gr cornflour.
100	gr. peanut oil.

Preparation:
Moisten the coconut with about 4 spoons of hot water. Add all remaining ingredients exept cornflour and oil. Mix until ingredients are well blended and smooth. Make mixture into 12 to 16 small balls. Roll through cornflour, shake of any excess and fry in hot oil for about 5 min.
Serve hot.
Henk's Hot Kitchen

Hati Ajam:

Preparation:
Clean Chicken livers under running water and dry. Heat oil in wok. Dice Onions and Garlic. soften in wok and add grated Ginger, Sugar, Sambal and Shrimp paste and stir well. Add Peanuts or Peanutbutter. Use Pepper and salt to taste. Add Chicken livers and fry for 3 Minutes, stirring constantly. Add Chicken-stock and simmer for a further 3 minutes then add Coconut milk to slightly thicken up the sauce. Serve hot, decorate with chopped coriander.
Henk's Hot Kitchen

Sambal Goreng Buncis (Boontjes):

French Beans Indonesian style, a very simple but tasty recipe which makes a nice side dish.
Ingredients:

1	Onion
1	Clove Garlic
1	tsp ground ginger
1	tsp Sugar
1	tbs Sambal Oelek
1	tin tomatoes
1	ltr tin French beans
3	tbs Ketjap Manis
1	tbs cooking oil

Preparation:
Dice the onion and crush the garlic. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal Oelek and fry for a further minute. Dice the tomatoes and add with the juice to the onion mix. Bring to boil. Add drained Beans and Ketjap Manis. Heath trough and serve.
Henk's Hot Kitchen

Lime chutney:

Ingredients:

10	limes, peeled and chopped
7	fresh red chillies
	grated zest of 2 limes
2	cm fresh ginger, finely chopped
2	cloves garlic, finely chopped
100	g sugar
100	ml white wine or cider vinegar

Preparation:
Put all ingredients except for the sugar into a small pan and bring to the boil. Simmer for 1 hr. After 30 minutes the sugar may be added. When the chutney has thickened properly, poor into clean jars while still hot and seal.
This should keep for more than a year. Delicious with Indian food.
Michael Wilkinson, November 12, 1996.

Rudy's Sambal #1:

Ingredients:

250	g red (spanish) peper, seeds free
1	big onion
2	cloves garlic
2	medium tomatoes
1	tsp terasi (shrimp paste)
1	dsp ebie (dried shrimp), soaked in hot water
2	cm of laos
1	salam leaf
	salt
	palm sugar
	1/2 cup of corn oil for frying

Preparation:
* Blend/grind all ingridients except the laos and salam leaf in the food processor until smooth paste. * fry the chilly paste in a pan with hot oil and put the laos and salam leaf, give 1/2 cup extra of hot water on it. * stiring about every 3 minutes untill it get nice thick and slightly paste.
Source - Rudy Supratman
Makan Time In Singapore

Masak Sepit (Beef a la Sepit):

Now i will write you a recipe which is very special from a part of traditonal food of Jambi ( Sumatra - Indonesia ). They make a kind of this food only for a special event/ceremony. Do you want to taste it ? than enter your kitchen and follow this recipe :
Ingredients:

(I)
1,5	dsp coriander seeds
1/2	stp cumin
2	dsp white pepper
5	cloves ( cengkih )
2	cm cinnamon
1	cm nutmeg
1	kg beef, cut to 4 x 4 x 1
- Roast all these ingredients ( except the beef ) without oil in a pan for about 3 minutes ( stir it regularly ). - Grind all the roasted ingredients to powder and add it onto the beef, mix it well. Set aside.
(II)
4	cm fresh turmeric
4	cm fresh ginger
2	cm fresh galangal
6	red peppers
10	shallots
3	cloves garlic
1	stalk crashed lemon grass
1	lt coconut milk
1	stp tamarind, soak it in a cup with 3 dsp of water
	salt to taste
1/2	cup of oil

Preparation:
- Grind the turmeric, ginger, galangal, peppers, shallots, and garlic to a smooth paste. - Heat oil in a wok and fry the paste, lemon grass; until fragrant. - Add the beef (I) together, mix well till there's no more water on it. - Add coconut milk, stir it well and cook till the beef soft and tender and the sauce getting thick. - Finally, add tamarind water and cook again for 5 minutes. - Serve garnished with chopped fried shallots.

Not difficult isn't it ?
Source - Rudy Supratman
Makan Time In Singapore

Chicken Rice:

Ingredients:

For Chicken:
	one whole chicken
	salt
	spring onion
	pandan leaves
	ginger
For Rice:
	ginger
	garlics
	cinammon
	cloves
	star anise
	chicken broth
	pandan leaves
	salt
Garnish:
	light soya sauce
	sesame oil
	cucumber
	tomatoes (optional)
	coriander (optional)
	lettuce (optional)
	pineapple (optional)
Chili sauce:
	fresh chillies
	ginger
	garlic
	vinegar
	fish sauce
	sugar
sweet soya sauce (ready as it is)

Preparation:
Boil water with spring onion, ginger and pandan leaves, put in chicken and cook till done, do not over cook. briefly dip in cold water and set aside to cool. Keep broth heated.
Wash rice and drain. Finely shred ginger and garlic, fry in oil with cloves, cinammon and star anise till fragrant, add in rice and fry for several minutes. Transfer into rice cooker, add chicken broth, pinch of salt, pandan leaves and start cooking.
Put all chili sauce ingredient in a mixer and grind till fine.
Slice and arrange tomatoes and cucumbers on a big plate, cut chicken into small pieces and put on top. Splash some light soya sauce and sesame oil over, throw a bunch of coriander on top. Next, Put broth in a bowl with lettuce, get ready chili sauce and sweet soya sauce. Serve rice on a plate with spoon and folk.
The Sambal Blacan

Hokkien Hae Mee / Prawn Noodles:

Ingredients:

	egg noodles (oil noodles)
	prawns
	stock (either from pork ribs or other meat stock)
	pork (whole piece)
	bean sprouts
	kangkong
Spice and Seasoning:
	soya sauce
	salt
	msg
	star anise
	block sugar
	pepper (lots)
	red chillie
	garlics
	pork fat (cube and deep fried)
Garnish:
	Fish cake (sliced) - no recipe here, so you have to buy it!
	spring onion (chopped)
	fried shallots (finely sliced shallots and fry in oil till fragrant)
Sauce:
	garlic (chopped)
	Chillie (Chopped)
	light soya sauce

Preparation:
Boil pork ribs for stock.
Shell and clean prawns. Crush and keep the shells for stock.
In the wok, fry pork fat till crisy. Remove and live some oil. Fry chopped garlic and chillie till fragrant, add prawn shells, fry briefly and add in stock. Boil for around 20 minutes.
Strain and add pork. Once pork is cooked, remove and slice. Briefly cook the prawn in the stock and remove.
Season the stock with pepper, dark soya sauce, salt, sugar and msg.
In a seperate pot of water, blanch bean sprout and kangkong, last throw in the noodles and briefly cook, then strain. (never over cook the noodles)
Put all ingredients in a bowl and pour prawn soup over, garnish with spring onions, fried shallots, fish cake and served with chopped chillie and garlic in light soya sauce.
The Sambal Blacan