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How to Cook dishes from Indonesia
Indonesia is a country that contains 6,000 islands
and many diverse peoples. The country has many cultural links to
China,
India and the
Middle East. It is also home to many spices - indeed the Indonesian island
of Maluku is sometimes known as "the Spice Island".
Most of Indonesia was colonized by the Dutch, who
stayed in the area for over 250 years. The region also had extensive contacts
with Spanish and Portuguese traders, who left their mark on the region's
culture, and also were responsibvle for introducing many crops from the
New World.
Indonesian cuisine reflects the history of the country and its people.
There are dishes unique to the Indonesia, some
of which have become popular throughout Asia, and you can also
find dishes influenced by
Chinese cuisine,
Dutch cuisine,
Indian cuisine,
Malaysian cuisine,
Portuguese cuisine, and
Spanish cuisine.
Here are some popular Indonesian recipes and dishes:
- Bakso Solo - Beef meatballs in a hot and spicy soup containing green vegetables,
mung bean thread noodles, and shredded cabbage.
- Gudeg Yogya - A sweet stew made from young jackfruit and hard-boiled egg.
- Ketupat - A rice dumpling made by wrapping rice in a palm leaf pouch and
boiling. The cooking process compresses the rice as it expands, producing a kind
of rice dumpling. Ketupat are sometimes boiled in thin coconut milk and spices.
- Lumpia Semarang - Springrolls, fried or steam. They usually contain meat
and bamboo shoots, and served with fermented soybean sauce.
- Nasi goreng - This is a fried rice meal. It usually contains vegetables (particularly onion and
shallot), egg and
prawns,
and is flavored with chilli, garlic,
soy sauce, and tamarind.
Indonesians often make the dish from leftovers, and often eat it for breakfast.
- Rendang - Beef cooked slowly with coconut milk and spices for
several hours. During the cooking process, the meat absorbs spices,
the liquid evaporates, and the cooking method gradually turns from
boiling to frying. Sometimes the beef may be replaced with
chicken, duck, mutton, turtle meat, water buffalo, or even cassava or jackfruit.
Chicken and duck rendang is usually cooked for a shorter period than
beef rendang, and is flavored with tamarind.
In Indonesia, rendang is served with rice.
- Sate - Diced meat (beef, chicken, fish, goat, mutton, or pork)
on bamboo skewers cooked on a
charcoal grill.
There are many variations of Sate including:
- Sate Ambal - Chicken with ground tempeh (a soybean product), chilli and spice.
- Sate Ampet - Beef and cow offal with hot spices.
- Sate Babi - Pork sate.
- Sate Bandeng - Sate made from milkfish (bandeng)
- Sate Belut - Eel sate.
- Sate Blora - Chicken with peanut sauce. It is usually served with rice and a soup
made from coconut milk and herbs.
- Sate Bulus - Sate made from soft shell turtle (bulus). It is served
with pepper, shallots and sweet
soy sauce.
- Sate Buntel - A large sate made from fatty beef or goat meat.
- Sate Kuda - Sate made from horse mat with pepper, shallots and sweet
soy sauce.
- Sate Kulit - A crispy sate made from chicken skin.
- Sate Lilit - This dish is popular on Bali. It is made
from ground beef, chicken, fish, pork or turtle meat which is mixed with coconut and shallots
and flavored with lemon juice and pepper.
- Sate Madura - Chicken or mutton with a distinctive sweet black sauce.
Thinly sliced shallot and plain sambal are typically used as condiments.
- Sate Makassar - Beef offal marinated in a sour suace.
- Sate Padang - Cow or goat offal which is boiled and then grilled.
A yellow sauce containing turmeric and other spices is used during the grilling
process.
- Sate Ponorogo - Chicken with peanuts and chilli sauce. Eat skewer normally
contains a single piece of chicken meat rather than several slices or chunks.
- Sate Pusut - Ground beef, chicken or fish with coconut and spices.
- Sate Susu - Spicy beef brisket, served with hot chilli sauce.
- Sate Tegal - Goat meat. Usually four chunks of meat are used per skewer,
one of which is either fat, liver or kidney. The meat is not marinated, but
the dish is served sweet soya sauce, chilli, green tomatoes and rice.
- Sate Telor Muda - Sate made from immature chicken egg (an egg removed from
a slaughtered chicken before the egg had been laid).
- Sate Torpedo - Sate made from marinated goat testicles.
- Soto Kudus - A soup made from beef, chicken or mutton, and flavored with turmeric.
- Srabi Solo - A pancake made from coconut milk and rice flour.
- Swikee Purwodadi - A soup made from frogs legs and fermented soybean.
- Timlo Solo - Beef and vegetable soup.
On this page, you will find a selection of Indonesian cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Sallie Morris
Southwater
Paperback (96 pages)
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Click Here | - ISBN13: 9781844764488
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Here is a truly inspirational collection of recipes which typifies the rich and varied cuisine of these exotic islands. Indonesian food embraces the many culinary influences left by the traders who visited the islands over the centuries, resulting in su |
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By Agnes de Keijzer Brackman & Cathay Brackman
Marshall Cavendish Cuisine
Paperback (183 pages)
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To partake in a rijsttafel, the famed Indonesian ‘rice table’, is a rich and satisfying experience indeed. And now this pleasure can be yours as well.
Agnes de Keijzer Brackman shares with us her many years of valuable cooking knowledge in this book which proves that wonderfully delicious varieties can be whipped up within a very short time.
First published in 1970, Cook Indonesian has been a steady bestseller over three decades. For this new edition, the recipes have been adapted to an easy-to-use format and Cathay Brackman has added 20 exciting recipes to her mother’s collection.
Start experimenting with the recipes in Cook Indonesian for an authentic Indonesian feast at home! |
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By Sri Owen
St. Martin's Press
Hardcover (289 pages)
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By Sallie Morris
Lorenz Books
Paperback (96 pages)
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Includes a dascinating introduction and a comprehensive glossary with information about all the special ingredients, equipment and cooking techniques needed to create these wonderfully exotic dishes. |
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By Kari A. Cornell
Lerner Publishing Group
Library Binding (72 pages; 1)
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By Jacki Pan-Passmore
Konemann UK Ltd
Paperback (64 pages)
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By Leonie Samuel-Hool
Liplop Press
Paperback (104 pages)
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Moer than a cookbook, this culinary delight was written to preserve a great chef's traditional family recipes and stories of her childhood for her far-flung grandchildren. Author Leonie Samuel-Hool recounts stories of a vanished society and legends of the gods and goddesses that protect and sometimes make mischief in Indonesian homes, fields and foods. Illustrations and maps show the scenes of the tales. The delicious recipes are explicitly presented. |
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Paperback (126 pages)
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This volume will bring the flavour of Indonesia which has developed a cuisine of exceptional delicacy and variety, a cuisine unlike that of any other country. In this delightful cookbook the exotic and flavourful art of Indonesian cooking is explained. And although the recipes are colourful and exotic, the meals are not difficult to prepare. |
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