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Ayam Bakar
Medium 1 hr 10 min~410 kcal
Indonesian Recipes
Indonesian cuisine is an archipelago flavor mosaic: nasi goreng, rendang, sate, soto. Coconut milk, sambal chili and ketjap manis define the palate.
57 recipes
Indonesian cuisine is a powerful Asian tradition that combines the diversity of an archipelago of 17,500 islands, the synthesis of Chinese, Indian, Arab, and Dutch colonial influences, coconut milk, sambal chili sauce, and a wealth of spices. Tatonia features a range of Indonesian recipes; the highlights include nasi goreng (fried rice, the national dish), rendang (a Padang meat stew from Sumatra, ranked #1 in BBC's 2017 'World's Most Delicious Food'), satay (grilled skewers with peanut sauce), gado-gado (vegetable salad with peanut sauce), bakso (meatball soup), nasi uduk (coconut-milk rice), soto ayam (chicken soup), pisang goreng, and the classic sambal. Rendang is a classic of the Minangkabau (West Sumatra) ethnic group; the classic recipe is beef, coconut milk (90% of which evaporates over 3 hours), galangal, turmeric leaf, chili, garlic, onion, and 4 to 5 hours of slow cooking. It is a candidate for UNESCO Intangible Cultural Heritage (an Indonesian application since 2018, not yet registered). Sambal is Indonesia's chili sauce in 300-plus variations; the classics are sambal terasi (with shrimp paste), sambal matah (the raw Balinese version), and sambal oelek (a plain paste). Nasi goreng (with global popularity after 1970) has a classic formula: day-old rice, kecap manis (sweet soy sauce), sambal, garlic, onion, chicken or shrimp, a fried egg, and krupuk (crackers); a breakfast classic. Satay (originating in 1700s Java, evolved from the Indian kebab) has a classic formula: cubed chicken or lamb, ketumbar (coriander seed), turmeric, honey, soy sauce, 2 to 4 hours of marinating, charcoal grilling, and peanut sauce (saus kacang). This page covers an Indonesian repertoire, from everyday one-plate dishes like nasi goreng and gado-gado to classic meat stews like rendang and soto, and on to street foods like satay and bakso.
Frequently Asked Questions
Why does rendang cook for 4 to 5 hours?
Rendang is a classic of the Minangkabau (West Sumatra) ethnic group; classic recipe: 1 kg cubed beef, 800 ml coconut milk, galangal, turmeric leaf, chili, garlic, onion, lime leaf, and sweet lime, cooked in a wide pot over medium-low heat for 4 to 5 hours. In the first hour the coconut milk boils, over the next 2 hours 90% of the milk evaporates, and in the final 1 to 2 hours the meat caramelizes with the dark paste that remains. The color is blackish brown and the meat falls apart easily with a fork. It ranked first on BBC Travel's 2017 'World's 50 Most Delicious Foods' list (a CNN reader poll). In a tropical climate, rendang naturally keeps for 1 to 2 weeks thanks to its dry spices and low water content, and it developed as a traditional portable wartime food.
How many kinds of sambal are there?
In Indonesia there are 300-plus official sambal variants; a 2018 Lonely Planet count compiled 200-plus different recipes. The 5 most common sambals: sambal terasi (with shrimp paste, the most classic, terasi being shrimp fermented for 6 months to 1 year), sambal matah (the raw Balinese version, with shallots, chili, lime leaf, and salt), sambal oelek (plain crushed chili with salt and vinegar), sambal bajak (roasted shallot, garlic, chili, and galangal in oil), and sambal ijo (a green chili Padang version). Classic sambal terasi recipe: 8 to 10 chilies, 1 tablespoon terasi (roasted), 4 cloves garlic, 2 tablespoons lime juice, and salt, ground in a stone mortar (cobek and ulekan). Sambal sits on the table with every dish, a staple sauce like ketchup is for pasta.
How does nasi goreng differ from other Asian fried rices?
The signature of nasi goreng is that it contains kecap manis (sweet dark soy sauce) and sambal terasi (shrimp-paste chili sauce); Chinese Yangzhou fried rice is made with plain soy sauce and egg, Japanese chahan with dashi and ginger, and Thai khao pad with fish sauce and basil. Classic nasi goreng recipe: 4 cups day-old rice, 3 tablespoons kecap manis, 2 tablespoons sambal terasi, 4 cloves garlic, 2 shallots, chicken or shrimp, a fried egg on top (mata sapi), krupuk udang (shrimp crackers), and acar (pickled cucumber and carrot). High wok heat for 4 to 5 minutes, and the rice must be day-old (fresh rice turns gummy).
How long is chicken marinated for satay?
Classic satay marination is 2 to 4 hours (overnight is not recommended, because if there is pineapple acid or lemon juice in the marinade it half-cooks the raw meat). Classic chicken satay recipe: 1 kg cubed chicken breast, 4 cloves garlic, 2 tablespoons kecap manis, 2 tablespoons honey, 1 teaspoon turmeric, 1 teaspoon coriander seed, 1 tablespoon sweet soy sauce, and 4 tablespoons coconut milk, marinated for 3 hours. Thread onto bamboo skewers (soaked in water for 30 minutes beforehand so they do not burn), and grill over charcoal for 2 to 3 minutes per side. Served with saus kacang (peanut sauce): roasted peanuts, garlic, soy sauce, sweetness, chili, coconut milk, and tamarind, simmered for 5 minutes.
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Ayam Betutu
Hard 3 hr 25 min~520 kcal
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Ayam Goreng
Medium 1 hr 17 min~540 kcal
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Ayam Penyet
Hard 1 hr 20 min~506 kcal
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Ayam Rica-Rica
Medium 1 hr~496 kcal
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Ayam Taliwang
Medium 1 hr 32 min~430 kcal
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Bakmi Goreng
Medium 38 min~554 kcal
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Bakso
Medium 1 hr 5 min~390 kcal
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Beef Rendang
Hard 3 hr 35 min~540 kcal
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Bubur Ayam
Medium 1 hr 5 min~390 kcal
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Cakarta Hindistan Cevizli Tempeh
Easy 34 min~330 kcal 8/10
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Cakarta Tavuk Satay Pirinç Kasesi
Medium 1 hr 4 min~520 kcal 9/10
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