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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:
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By Heinz Von Holzen & Wendy Hutton
Periplus Editions
Hardcover (112 pages)
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Authentic Recipes from Indonesia includes over 60 easy-to-follow recipes with detailed descriptions of ingredients and cooking methods, enabling the reader to reproduce the flavors of the Spice Islands at home.
Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. |
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By James Oseland
W. W. Norton & Company
Hardcover (384 pages)
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The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. |
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By Sri Owen
Interlink Books
Hardcover (287 pages)
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In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings. Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time. Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime's research into both traditional and modern cooking methods. |
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By Sri Owen
St. Martin's Press
Hardcover (289 pages)
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By Christina Sjahir Hwang
Wei-Chuan Publishing
Paperback (96 pages)
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The dishes of Singapore combine spices and cuisine from all over Asia. Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup (Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore s most popular dishes. Malaysian cuisine combines the delicacy of Chinese food with Indian spices and regional herbs; famous dishes include Penang Noodle Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging). Indonesian food is known for its unique and exceptional spicy aromas and flavoured dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles (Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed, has a cookbook come along that combines within one cookbook cover, the tantalising cuisine from these three cultures so well. |
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By Dina Yuen
Tuttle Publishing
Hardcover (120 pages)
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Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's largest and most diverse archipelago—the fabled Spice Islands of Indonesia. This is a vibrant, multi-layered nation with a fabulous and largely unexplored cuisine—and her easy-to-follow recipes now make them accessible to everyone.
The dishes in Indonesian Cooking range from the familiar Chicken and Beef Satays, Lumpia Spring Rolls, Fresh Steamed Vegetables with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian Fried Rice) to more exotic dishes like Spicy Lemongrass Beef, Burned Sugar Pork, Grilled Swordfish with Fragrant Yellow Rice, and Tamarind Roasted Prawns. These flavorful recipes are easy to make with ingredients readily found in any well-stocked supermarket. Bring the tastes of Indonesia home with the help of Indonesian Cooking! |
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By Kari Cornell
Lerner Publishing Group
Library Binding (72 pages)
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By Agnes De Keijzer Brackman
Marshall Cavendish Corp/Ccb
Paperback (184 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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