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Indonesian Food Archive
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Indonesian Chicken & Prawn Salad
Posted on August 14, 2010 | No CommentsTweetThis Indonesian cold salad dish was absolutely amazing. A melange (good word!) of complex flavours that work in unison to create a dish that isn’t too much of anything – isn’t too sweet, too salty, to sour or too spicy. It’s an intricate blend of everything that leaves an overall taste that is perfectly balanced. It tastes fresh and healthy too which is quite something for Indonesian food as it can often feel a little, how do I say this tactfully? heart clogging. I’m also quite surprised just how well chicken and prawn work together – not two proteins you’d naturally put together, but they get along splendidly. Are you up for a different kind of salad?
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Indonesian Chicken O
Posted on May 4, 2010 | 5 CommentsTweetHere’s a dish that just got better the more I ate. I almost didn’t want them to end. Sadly they did, but I will be making them again so all is not lost. This Indonesian dish is sweet, tangy and sticky and absolutely amazing. My hands and face resembled those of a toddler after eating and I had to wash myself down. Fabulous! Great for a party – just remember to serve them with some napkins!
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Malaysian Prawn Laksa
Posted on April 30, 2010 | 4 CommentsTweetI think Laksa has to be among my favourite foods. An amazing coconut noodle soup from Malaysia/Indonesia. Filled with intense tastes – a real revolution of flavour. There are few places in and around Sydney that claim to serve the best, each slightly different than the last. My personal favourite must be Jimmy’s secret recipe in the city centre. The spicy, creamy soup just goes on and on, which isn’t a bad thing – I could eat it all day. The only thing I do is make sure I wear something black when I eat it. It tends to splash me (and everyone within 3 metres) with the vibrant orange sauce. The recipe may seem a little daunting, but it’s pretty easy to follow. You can make the soup in advance and just drop in the prawns last minute. It’s THAT easy! This recipe will serve 3-4 people. This is South East Asian perfection.
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Chicken Satay with Peanut Sauce
Posted on December 1, 2009 | 1 CommentTweetThis dish came to me after a trip to the beach. Sydney was sweltering in 42ºC heat and I was craving a simple cold noodle salad. Something light and fresh to cool me down. I tried to incorporate some kind of protein into the salad, but eventually the satay accompaniment kind of took over. I just love satay – especially chicken satay. It’s a perfect barbecue dish and over anything else, the most satisfying way to grill chicken. It’s so juicy and tasty! I urge you to serve it with the peanut sauce. It’s just not the same without it. I’d bought some fresh peanuts earlier in the week and they made so much difference to the overall taste but shop bought, unsalted peanuts are great too – this dish was absolutely sublime! Even though I’d almost passed out, standing by the BBQ in 60ºC temperatures.
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Indonesian Yellow Rice
Posted on June 5, 2009 | No CommentsTweet This is the perfect accompaniment to spicy or mild Asian dishes. Beautifully creamy and rich and surprisingly filling. I had a small bowl and almost passed out with fullness. That said, I had eaten a pile of chicken wings too. It’s a GREAT little dish that is so easy to produce and is guaranteed to impress whoever eats it.
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Javanese Lamb Curry with Snake Beans
Posted on April 24, 2009 | No CommentsTweet If you’re looking for something vibrant to serve for dinner then look no further. This curry really stands out in both colour and flavour. With plenty of turmeric, the yellow of this curry is so vibrant I actually had to tone it down in Photoshop for the picture. Taste wise it’s an spicy, intense heat with an earthy hit from the aptly named snake beans which seem to go on forever. You should be able to find them at any Asian greengrocers but you can substitute with French beans if you can’t. All in all a lovely curry with lots of sauce to soak into the rice.
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Indonesian Chicken & Eggplant Curry with Lime
Posted on April 20, 2009 | 2 CommentsTweet The whole of South East Asia is brimming over with delicious spicy curries and soups. This Indonesian soupy curry is pure perfection. It’s a spicy, quick cooking curry that won’t have you waiting around. If you’re organised enough, then make the paste in advance and freeze it. That way you’ll have a quick mid-week meal in a matter of 20 minutes. So much better than the stuff you find in a jar. The taste of the sauce is absolutely lovely – spicy, tangy and sour. Somewhere between a the flavours of Thailand and China – much like Indonesia itself. One of my top ten curries ever!
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Indonesian Special Beef Ribs
Posted on March 11, 2009 | No CommentsTweet Beef short ribs are a cheap cup of meat and are perfect for slow braising. This recipe leaves the meat mouthwateringly tender and full of Chinese flavours. With it’s roll call of ingredients, this Indonesian recipe could well be mistaken for Chinese. Flavours like 5 spice, soy and honey. I imagine it originated in China, but whatever its story, it’s a dish that needs little interference on your behalf in becoming utterly delicious.
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Maduran Pork Satay
Posted on January 16, 2009 | 1 CommentTweet Madura is an Indonesian island just off the north eastern coast of Java. Typically of the region there are hundreds, if not thousands of recipes for satay. I settled on this one for a barbecue on a hot evening in Sydney. I marinated the pork before I went to work, so the meat was infused perfectly by the time I came to cook. How organised is that?! In my humble opinion, satay meat is the best way to cook on the barbecue. The slight hint of aniseed from the fennel works brilliantly with the pork. Moreish beyond belief.
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Indonesian Vegetable Fried Rice
Posted on January 10, 2009 | 1 CommentTweet I love fried rice. It’s such a great way to use leftovers. I ALWAYS make too much rice with our dinner, so am often looking for ways to use it. This is perfect. I have eaten this all times of the day, including breakfast – it’s surprisingly delicate enough to eat at that hour. It’s also fine to eat cold or at room temperature. It’s pretty versatile isn’t it?!
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Palembang Chicken Curry
Posted on November 5, 2008 | 1 CommentTweet I’m off on holiday for a few weeks – I shall be passing through delightful Singapore for a few days. While the place itself isn’t the most memorable of destinations, the food IS! A mixture of the regions delights and takes its influences from Chinese, Malay, Thai and in this case Sumatran food. It’s amongst my favourite styles of cuisine. There’s something so gratifying in their curries and spiced up salads, to their elaborate soups and laksas. It’s a diverse food which is never dull. I’m really looking forward to gorging myself on it. I made this as both a delicious curry and as a test to see how my cooking stands up to the real thing. I shall let you know. See you in a few weeks.
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Beef Rendang
Posted on August 27, 2008 | No CommentsTweet I have another recipe for rendang here which I’d made with lamb but on looking at it again I just found it quite fussy. I ate an amazing rendang at a restaurant last night. A Betawi restaurant – Betawi being an ethnic cuisine from Indonesia – and it was absolutely amazing. It looked less complicated than the last one I’d made so I hunted out a simpler recipe and gave it a try. I must say, even for such a seemingly complex dish, less is definitely more. Less hassle, more taste. Very easy.
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Chilli Sambal
Posted on November 27, 2007 | 2 CommentsTweet Share on Facebook This is an essential accompanyment with many East Asian cuisines. It’s a fiery little devil and should only be used in small quantities. But don’t be too afraid, it can really lift the simplest of dishes from a clear soup, to spring rolls, to a fried rice or noodle dish and EVERYTHING in between.
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Nasi Goreng
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Lamb Rendang
Posted on April 29, 2007 | 2 CommentsTweet This is supposed to be made with beef, but I didn’t have anything other than lamb in the fridge. Well, there was some chicken, but it was beyond scabby so I opted to chuck it away and use the lamb instead. This is a Indonesian classic and is really flavoursome and great if, like me you have a cold and need some spice to sweat it out of you. There are a lot of ingredients I admit, but you’ll want to make this again, so at least you’ll have them all to hand.
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