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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Indonesian
    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Indonesian

       
     

    How to Cook dishes from Indonesia


    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.

    Some popular Indonesian recipes and dishes include:
    • 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.

      Nasi goreng

    • 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.

      Sate

      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.


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    Indonesian Cookbooks

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    Fire Islands: Recipes from Indonesia

    By Eleanor Ford

    Apollo Publishers
    Released: November 5th, 2019
    Hardcover (240 pages)

    Fire Islands: Recipes from Indonesia
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    Fire Islands: Recipes from Indonesia
    • Manufacturer: Apollo Publishers
    • ISBN: 1948062801
    • EAN: 9781948062800
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    • Hardcover
    • Number of Pages: 240
    • Author: Eleanor Ford
    • Publication Date: November 5th, 2019
    • Release Date: November 5th, 2019
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    • Size: 10.5 Inches by 8.25 Inches by 0.75 Inches
    • Weight: 2.59925006898 Pounds
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    The Indonesian Kitchen: Recipes and Stories

    By Sri Owen

    Owen, Sri
    Released: October 31st, 2008
    Hardcover (287 pages)

    The Indonesian Kitchen: Recipes and Stories
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    • Manufacturer: Interlink Pub Group Inc
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    • ISBNs: 9781566567398, 1566567394
    • EAN: 9781566567398
    • PartNumber: 9781566567398
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    • Number of Pages: 287
    • Author: Sri Owen
    • Publication Date: October 31st, 2008
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    • Size: 8.75 Inches by 8.75 Inches by 1.25 Inches
    • Weight: 2.75 Pounds
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    Coconut & Sambal: Recipes from my Indonesian Kitchen

    By Lara Lee

    Bloomsbury Publishing
    Released: October 13th, 2020
    Hardcover (288 pages)

    Coconut & Sambal: Recipes from my Indonesian Kitchen
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    • Manufacturer: Bloomsbury Publishing
    • Brand: Bloomsbury Publishing
    • ISBN: 1526603519
    • EAN: 9781526603517
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    • Number of Pages: 288
    • Author: Lara Lee
    • Publication Date: October 13th, 2020
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    • Size: 9.69 Inches by 7.44 Inches by 0.0 Inches
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    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

    By James Oseland

    W W Norton Company
    Released: August 17th, 2006
    Hardcover (384 pages)

    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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    • Manufacturer: W. W. Norton & Company
    • Brand: W W Norton Company
    • ISBN: 0393054772
    • EAN: 9780393054774
    • PartNumber: 9780393054774
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    • Edition: 1
    • Number of Pages: 384
    • Author: James Oseland
    • Publication Date: August 17th, 2006
    • Release Date: August 17th, 2006
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    • Size: 10.2999794 Inches by 8.3999832 Inches by 1.2999974 Inches
    • Weight: 2.57499922016 Pounds
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    The Complete Guide to Indonesia Cooking: Authentic Indonesian Dishes Brought to Your Table

    By Valeria Ray

    Independently published
    Released: June 27th, 2019
    Paperback (81 pages)

    The Complete Guide to Indonesia Cooking: Authentic Indonesian Dishes Brought to Your Table
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    The Complete Guide to Indonesia Cooking: Authentic Indonesian Dishes Brought to Your Table
    • Manufacturer: Independently published
    • ISBN: 1076603181
    • EAN: 9781076603180
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    • Number of Pages: 81
    • Author: Valeria Ray
    • Publication Date: June 27th, 2019
    • Release Date: June 27th, 2019
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    • Size: 9.0 Inches by 6.0 Inches by 0.21 Inches
    • Weight: 0.29 Pounds
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    Sri Owen's Indonesian Food

    By Sri Owen

    Pavilion Books
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    Sri Owen s Indonesian Food
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    • ISBN: 1910496715
    • EAN: 9781910496718
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