Potato Rendang (for Nasi Sayur Medan)

2 lbs of small round baby potatoes unpeeled and washed
2 – 3 oz long red chilis soaked in warm water until soft before blending (if you can’t find long red chilis, use red dried chilis)
1 red Thai chili for some heat if you like -optional
1 tsp of shrimp paste
2 cloves garlic peeled
3 shallots peeled
1/2 inch ginger root 1 cm, peeled
1- inch of turmeric root or about 3 tsp ground turmeric powder 2.5 cm
1 1/2 inches galangal root or 4 tsp of galangal powder 4 cm, peeled
Pinch of salt to taste
1 stalk of fresh lemon grass trim the stalky ends and cut into two and bruised
3 fresh kaffir lime leaves tear each leaf a bit to release flavor
1 turmeric leaf optional
2 fresh bay leaves
3 cardamom
1 cup coconut cream
2 Tbsp of cooking oil
Salt to taste

Place the chili and other ingredients all the way to galangal and blend them into a paste, you may need to add a little bit of the water in there to get it going.

Preheat a large heavy-bottomed pot. Add in the cooking oil. Stir fry the ground spices until fragrant, about 5 minutes. Add lemon grass, kaffir lime leaves, turmeric leaf (if using), bay leaves, cardamom, and continue to stir fry until fragrant, about 1 minute.

Add in the potatoes, bring to a gentle boil and reduce the heat to let it simmer gently, uncovered until all the liquid is almost gone and the coconut cream has reduced to oil, this may take about 20-30 minutes for the potatoes to be fork tender but not mushy. Have a taste towards the end of boiling to see if you need more salt.

When all the liquid is gone and you have nice looking orange-color oil left. Turn off the heat. Discard of the stems and leaves. The rendang tastes even better the day after. So you can definitely prepare one day ahead.

Sayur Lodeh (Indonesian Vegetables in Coconut Milk for Nasi Sayur Medan)

1 Tbsp of cooking oil
1 Tbsp galangal powder
1 tsp turmeric powder
1 Tbsp Better-than -bouillon chicken base optional
4 cups chicken broth
2 large chayote peeled and diced into 2-inch pieces
1/2 head of cabbage roughly chopped into about 2-inch pieces
1 large carrot peeled and diced
1/2 lb green beans cut into 2-inch length
10 oz of canned baby corn drain off liquid
2 cups of coconut milk shake the can before using
Salt and sugar to taste

SPICES TO GRIND:
8 candlenuts substitute with macadamia nuts if you must
5 shallots peeled
5 cloves garlic peeled

Preheat a large pot with cooking oil. Add in the ground spices followed by galangal, turmeric powder and chicken base. Saute for about 5 minutes until fragrant. Add in the chicken broth. Bring to a boil and then add in all the vegetables except for baby corns. Lower the heat to a gentle simmer. Cover and let the vegetables cooked until soft but not mushy.

When vegetables are cooked, add in the baby corns, coconut milk. Once you add in the coconut milk, take care not to let it boil as it will “break” the coconut and make it frothy. Cook for another 5 minutes. Have a taste and season with salt and small pinch of sugar to your taste.

Serve as part of Nasi Sayur Medan—-a multi-course meal alongside potato rendang, fried bee hoon, a protein, and spicy sambal.

Other vegetable options include jackfruit, eggplant, and tomatoes.

Lau Shu Fun Medan (Breakfast Pin Noodles with Pork)

1 lb of Lau shu fun noodle (pin noodles)
2 Tbsp of grape seeds oil or oil of your choice
3 cloves of garlic (peeled and finely minced)
1 lb of ground pork
2 Tbsp of soy sauce or more to taste
1 Tbsp dark soy sauce
Dash of white Pepper
1 cup of chicken stock
2 tsp corn starch + 2 tsp water

SOUP:
4 cups chicken stock
Salt to taste
Pinch of sugar

GARNISHES:
3 stalks of green onion (finely chopped)
Small bunch of cilantro leaves
Crispy fried shallots

Bring a large pot of water to a boil. Blanch the Lau Shu Fun noodle in a boiling hot noodle briefly until it turns soft and lightly translucent. Refresh with cold water. Remove and portion them into the bowls.

Preheat oil in a wok/skillet. Saute garlic until fragrant. Add in the pork and stir-fry until the pork turns color.

Add in soy sauce, dark soy sauce, dash of white pepper and continue to saute until the pork is cooked through.

Add in the chicken stock and bring it to a boil and then lower the heat and let it simmer for about 15 minutes. Have a taste and season with salt if needed.

Stir in the corn starch solution and cook until thickened. Turn off the heat.

Portion the meat mixture with some gravy over the noodle. Garnish with green onions and crispy shallots. Serve with the soup on the side and sprinkle some green onions on the soup

Nasi Kebuli Ayam (Indonesian Chicken Spiced Rice)

3 cups long-grain rice soaked in water for 30 minutes
2 Tbsp butter
700 grams boneless chicken diced
3 cups chicken stock

SPICES AND SEASONINGS:
5 shallots peeled and sliced
4 cloves garlic peeled and thinly sliced
1 tsp coriander seeds
4 cardamom pods
2 cloves
1 stalk lemongrass discard outer layer and use only fat bottom third of the stick
1 large cinnamon stick
1/2 tsp nutmeg powder
1 1/2 tsp salt

FOR THE GARNISHES:
Crispy fried shallots (bawang goreng)

Heat a large pot with a tight-fitting lid over high heat. Add in butter and let it melt. Add the chicken pieces in the pot and let it brown a little bit, about 3 minutes. Dish out into a plate. The chicken is not cooked yet at this point. In the same pot, add the rest of the ingredients in the spice and seasoning list, stir fry until really fragrant about 3 minutes. Add the chicken back in and stir fry for another 1 minute.

USING POT TO COOK THE RICE:
Add rice grains into the pot and stir to mix. Add the chicken stock and bring to a boil. Once it boils, lower the heat, cover and let it simmer for 20 minutes. Remove from the heat and let it sit for 10 minutes undisturbed.

Uncover the lid. The rice should be soft and fluffy at the end of cooking time. Use a fork to fluff the rice.

USING RICE COOKER:
Add rice grains into the pot and stir to mix. Add the chicken stock. Stir to mix everything. Remove from the heat and transfer this to a rice cooker and finished cooking in the rice cooker, about 20 minutes.

SERVING:
When ready to serve sprinkle the rice with a generous amount of crispy shallots. Can be served as side dish or entree.

Ideas for Egg Lunches: Sambal Telur (Egg Sambal)

INGREDIENTS:
4 hard-boiled eggs peeled
2 Tbsp cooking oil

SAMBAL:
10 cayenne peppers more if you like it spicier
2 Thai chili more if you want spicier
7 shallots peeled
2 cloves garlic
2 large tomatoes quartered

SEASONINGS:
2 Tbsp coconut sugar
1/4 tsp salt

AROMATICS:
3 duan salam leaves
4 kaffir lime leaves

PREPARE THE SAMBAL:
Prepare the sambal by putting the chili, shallots, garlic, and tomatoes in a food processor and grind it until smooth.

PREPARE THE EGGS:
Preheat 2 Tbsp of cooking oil in a medium-size skillet. When the oil is hot, gently place the hard-boiled eggs on the pan and let them pan-fried and use tongs to rotate the egg so the surface touches the hot oil and blistered up evenly all over. Keep the oil to saute the sambal.

COOKING THE SAMBAL:
In the same pan you use to pan-fry the egg, add the ground chili mixture, and stir fry until really fragrant, about 3 minutes. Add the aromatics and seasonings and continue to saute until the sambal turns slightly darker in color (the sugar will caramelize and darken the sambal).

Have a taste. The sambal should taste more at a sweet side. Adjust by adding more salt or sugar to your liking. The sambal should be thick as liquid evaporates when you cook. If you like it runnier, just cook until the consistency you prefer. Place the eggs back into the pan and mix with sambal. Remove from the heat and serve.

This recipe uses hard-boiled eggs, but it’s not uncommon to also see people make this sambal telur using:

1. Sambal telur dadar – fried eggs are smothered in the sambal sauce.

2. Sambal telur pecah – raw eggs are poached in the sambal sauce. You need to cover the pan to help the eggs cook faster.

3. Sambal telur hancur – raw eggs are scrambled along with the sambal sauce.

Ketoprak (Indonesian Noodle and Tofu Salad with Peanut Sauce)

INGREDIENTS:
1 block of firm tofu
2 cups fresh bean sprouts
250 gr dry rice stick noodles / bee hoon

PEANUT DRESSING:
3 cloves garlic
6 red chilis more if you like it spicier
100 gr roasted peanuts see notes
1 Tbsp brown sugar
2-inch block of tamarind paste
200 ml warm water
2-3 Thai chili more if you like it spicier

GARNISHES:
Indonesian sweet soy sauce
Fried shallots
Prawn crackers or whatever crackers you like
2 hard-boiled eggs quartered
1 large cucumber

Blanch the rice stick noodles briefly in hot water until it softens but not mushy. Drain and then refresh with cold water. Set aside. You can also blanch the raw garlic briefly if you don’t like the raw taste of it.

Peel the cucumber and then half lengthwise. Use a spoon to scoop the seeds out. Cut into 1-inch slices.

MAKING THE PEANUT DRESSING:
Mix the tamarind paste with warm water. Once it softens, use the back of the spoon to mash the tamarind and then discard the solid. In a food processor, blend the peanuts, garlic, chilis, tamarind juice, and sugar. Process into a thick but pourable consistency. You can add a bit more water if it’s too thick. Season with salt to your taste.

PREPARING THE TOFU:
Place the block of tofu on an absorbent paper towel and then another layer of paper towel on top of the tofu. Place a heavy object like cast iron pot or pan on top of the tofu for about 15 minutes to press all the extra liquid out. Cut the tofu into 2-inch chunks. You can deep fry the tofu or pan fry it with a little bit of oil on the pan until all sides are golden brown. Set aside.

Assembling:
In a large serving plate, place the noodles, cucumber slices, bean sprouts, fried tofu, and egg pieces. Pour sauce over and garnish with fried shallots, a drizzle of kecap manis. Serve with prawn crackers.

Note: You can sub the roasted peanuts with creamy/chunky peanut butter. It’s up to you. You may need to play with the amount of liquid so that it’s thick but still somewhat pourable.

Sate Ayam Kecap (Indonesian Chicken Satay with Sweet Sauce)

1.5 lbs boneless skinless chicken thighs
1 inch tamarind + 2 Tbsp hot water
4 cloves garlic
4 candlenuts Pinch of salt
1 Tbsp soy sauce
3 Tbsp Indonesian kecap manis
1 Tbsp coriander powder
2 Tbsp coconut sugar
15-20 bamboo skewers soaked in cold water

SWEET SAUCE:
1 Tbsp of cooking oil
1 Tbsp grated garlic
2 shallots peeled and diced
2 red chilis -optional seeded and finely chopped
1/2 cup of sweet soy sauce kecap manis
Juice of 1/2 lime
Pinch of salt

GARNISH:
Fried shallots crisp bawang goreng

PREPARING CHICKEN AND MARINATE:
Cut the chicken into roughly about 1.5 inch pieces. Place 2 inches of tamarind in a bowl and put 4 Tbsp of hot water and let it soak for 10 minutes. This will be divided for marinade and peanut sauce later. Use the back of the spoon to mash the softened tamarind and squeeze out as many liquids as possible from the tamarind. Discard the solids.

Place candlenuts and garlic in a food processor and pour half of the tamarind juice and process into a paste. Add the rest of the ingredients for marinade in a large mixing bowl and add in the paste. Add chicken pieces and toss to make sure all pieces are coated with marinade. Cover and let marinate in the refrigerator for at least 30 minutes if you are pressed for time. You can let them marinate overnight too.

Meanwhile soak the bamboo skewers in cold water for at least 1 hour so they don’t break easily when you grill them.

After the meat is marinated, thread the meat on each bamboo skewer.

Preheat your grill and grill the chicken until it is golden brown and cooked through and basting the meat with some cooking oil for that shine.

MAKING THE KECAP SAUCE:
Meanwhile, make the sauce by preheating a small saucepan with cooking oil. Add in garlic, chili, and shallots and saute for about 1 minute. Add in the sweet soy sauce followed by juice of 1/2 lime. Have a taste, it should be more at the sweet side, but I like to add a pinch of salt to bring out more flavor.

SERVING:
Serve with the sauce on the side or drizzle some on top. You can also sprinkle on some fried shallots crisp (bawang goreng).

Nasi Goreng

4 large eggs
2 Tbsp butter or margarine
1 tsp shrimp paste (optional)
3 shallots peeled and thinly sliced
4 cups cooked white rice it has to be at least room temperature or cold is fine too
2 cups leftover cooked meat shredded or diced
3 Tbsp Indonesian sweet soy sauce/ kecap manis
1 Tbsp soy sauce or more to taste
3 -4 Thai chili (optional)
1/2 cup green peas thawed if frozen
Salt to taste

SERVE WITH:
Fresh cucumber slices
Fresh tomato slices
Prawn/ Shrimp crackers
Crispy fried shallots / bawang goreng
2 stalks green onions finely chopped
Sambal kecap pedas (optional)

Make the fried eggs to your preference.
Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute.

Add shallots and stir fry for 3 minutes.

Add meat and chili (if using). Stir to mix everything.

Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed.

Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately.

Pressure Cooker Beef Rendang Padang (Indonesian Rendang)

INGREDIENTS:
3 lbs beef shank/chuck/rump see notes – cut into large chunks
150 gr unsweetened grated coconut
3 Tbsp coconut oil or regular cooking oil
500 ml coconut cream
1 Tbsp Tamarind paste mix with 2 Tbsp of water
2 large potatoes peeled and quartered

INGREDIENTS TO GRIND INTO PASTE:
5 cloves garlic peeled
5 shallots peeled
200 gr cayenne peppers
1/2 inch ginger root peeled
1- inch turmeric root peeled, or about 3 tsp ground turmeric powder
1 1/2 inches galangal root peeled, or 4 tsp of galangal powder
1/4 stalk fresh lemon grass

OTHER HERBS AND SPICES:
2 star anise
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 tsp nutmeg powder
6 fresh kaffir lime leaves tear each leaf a bit to release flavor
4 fresh bay leaves

SEASONINGS:
1 tsp Salt
1 Tbsp coconut sugar of use brown sugar

ROAST THE GRATED UNSWEETENED COCONUT:
Toast the unsweetened grated coconut on a dry pan until it is golden brown and aromatic. Remove from the heat.

GRIND THE INGREDIENTS:
Use the “fat” part of the lemongrass and slice into rings. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste.

COOK THE POTATOES (IF YOU CHOOSE TO INCLUDE POTATOES):
Peel and cut the potato into quarters. You can deep fry the potato or like what I did, I pat the potatoes dry and then toss with a bit of oil and cook in the air fryer at 350F for 15-20 minutes until golden brown and cooked through.

PRESSURE COOK THE BEEF FIRST:
Press saute on instant pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Turn off the saute mode. Make sure nothing gets stuck at the bottom of the pot and you scrape with a wooden spatula if necessary. Add the meat, tamarind paste, seasonings and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir. Cover the lid. Turn the steam release handle to SEAL. Press pressure cooker and high pressure. Set the timer for 30 minutes.

Once the timer is up, do a quick release by turning the steam release handle to venting. I usually loosely cover a cloth on top of the pressure valve so when the steam shoots out, it won’t be as “forceful”. Once the valve collapses all the way down, open the lid and remove the beef pieces onto a serving platter. Turn the saute mode on and stir in the grated coconut and continue to cook until the sauce reduces and thickened. Pour this on top of the beef pieces.

TRANSFER TO A LARGE POT:
Transfer the rest to a large pot and bring to a boil on the stove and then lower the heat to let it gently simmer until all liquid evaporated and you can see the oil separates from the coconut milk. It may take roughly about 1 hour or longer depending how much liquid is in the rendang. Be sure to scrape the bottom of the pot every now and then to prevent anything get burn during this process.

Add the fried potatoes in and stir to make sure the sauce is coating the potatoes too. Turn off the heat. The rendang tastes even better the day after.

IF YOU MAKE RENDANG ON STOVE-TOP WITHOUT PRESSURE COOKING THE BEEF FIRST:

Use a large pot that has a lid. Preheat your large pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Add the meat, tamarind paste, seasonings, roasted grated coconut and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir and bring to a boil then lower the heat to let it simmer. Cover with the lid and let the beef cook until they are soft and everything started to turn brownish. This may take about 1.5 to 2 hours.

You will start seeing oil separates from the coconut too. If the beef is tender, increase the heat to medium and let the rendang continue cooking until all the liquid evaporates leaving you with thick and dark brown rendang. This process may take another one hour, depending on how much liquid in your rendang.

Add the fried potatoes in there and stir to mix everything. You are done!

Pressure Cooker Nasi Tumpeng Mini (Indonesian Rice Cones)

INGREDIENTS:
3 cups jasmine rice or other long-grain rice
3 cups water see notes
1/2 cup coconut milk

HERBS:
3 Kaffir lime leaves tear the edges to release flavor
2 pandan leaves knotted
1 stalk lemongrass trim off woody top
3 bay leaf

SPICES:
3 tsp high-quality turmeric powder

SEASONING:
1 tsp salt

GARNISHES:

Slices of fresh cucumber
SHAPE THE RICE INTO CONE WITH ONE OF THESE:
Banana leaves Wipe clean with damp cloth
aluminum foil

NSTRUCTIONS:
Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice. It should be soft and slightly cling to each other and that’s the way we want it so we can easily shape the rice into cone shapes.

MAKING CONES WITH BANANA LEAVES OR ALUMINUM FOIL:
Nothing new here other than you will be using banana leaves or several layers of aluminum foil to make a cone shape. Cut the banana leaves or foils into about 10-inch square and then shape it into a cone and secure with a tape or toothpick.

Cut another piece of 3-inch square and roll into a mini cone for topping on top of the rice cone. Secure with a tape.

ASSEMBLING:
Stuff the rice into the cone while they are still warm. Pack it down as much as you can so they are tight. Carefully place it on a platter and then gently release the banana leaf cone. Place the mini cone on top of the cone. Arrange all the entrees and side dishes around the rice.

Pressure Cooker Nasi Kuning (Indonesian Turmeric Rice)

INGREDIENTS:
2 cups jasmine rice
2 cups water see notes
1/2 cup coconut milk

SPICES:
1 tsp turmeric powder powder

HERBS:
1 fresh pandan leaves / screwpine leaves knotted together
1 stalk lemon grass bruised
2 bay leaves
2 kaffir lime leaves tear edges to release flavor

SEASONING:
1/2 tsp salt

Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

Sambal Lalap Terasi

6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil

Preheat cooking oil over medium heat. Add shallots, shrimp paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.

Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.

Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.

Serve with grilled chicken, toss with rice, use in la

Pressure Cooker Turmeric Cauliflower Rice

1 medium head of cauliflower
1 Tbsp cooking oil
3 cloves garlic finely minced
1 large bell peppers seeded and sliced
1/2 cup sweet corn thawed if frozen
1/2 cup green peas thawed if frozen
1 cup leftover meat such as turkey, rotisserie chicken, ham, sausage
1 tsp turmeric powder

SEASONINGS:
Salt to taste
1/2 tsp sugar

GARNISHES:
Chopped roasted unsalted peanuts
1 stalk green onion finely chopped
1 small bunch fresh cilantro leaves finely chopped

PREPARING THE CAULIFLOWER:
Wash the cauliflower head and then pat dry. It is important to pat it dry so when you stir fry they won’t be “wet” and soupy. Remove the bottom part of the cauliflower and then cut it in half. You may use a grater (coarse part) to shred the cauliflower. I use a food processor to pulse it into a grain consistency, by cutting into large florets first and then pulse them in food processor.

COOKING WITH INSTANT POT:
Press saute button and wait until it says “HOT”. Add oil and then swirl to coat the bottom of the pot. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

COOKING WITH SKILLET/WOK:
Preheat your large skillet/wok. Add in cooking oil and swirl to coat the bottom of the skillet/wok. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

SERVING:
Garnish with chopped roasted peanuts, green onion, and cilantro leaves. Serve warm.

Pressure Cooker Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup)

Rice noodles or bean thread noodles enough for 4 to 6 servings
3 lbs whole chicken
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
6 cups water
Salt to taste

GROUND INGREDIENTS:
5 cloves garlic (peeled and sliced)
4 shallots (peeled and thinly sliced)
8 candlenuts sub with macadamia nuts

SPICES AND HERBS:
3 Bay leaves
3 kaffir lime leaves (tear edges to release flavor)
2 stalks of Chinese celery save the leaves
5 cloves
1 medium cinnamon stick
1/4 tsp nutmeg

SERVE WITH:
2 cups mung bean sprouts (blanched)
3 hard-boiled eggs (cut into halves)
Fried shallots crisp
Fresh limes
Potato pancake
Lontong or ketupat

GREEN CHILI:
1/2 cup fresh Thai chili

If you are using rice noodles, cook them in boiling water for 2-3 minutes. If using bean thread noodles, soak the noodles until soft about 15 minutes. When ready to use, just briefly cook them in boiling water for 1 minute or less.

COOKING ON INSTANT POT:
Rub the chicken some salt and pepper all over. Pour 2 cups of water into the pot. Place the chicken on top of the trivet and carefully place inside the pot. Close the lid and turn the steam release handle to seal. Press pressure cook, high pressure and set the timer for 25 minutes. When the timer is done, wait for 5 minutes and then release pressure.

While the chicken is cooking, preheat 1 Tbsp of oil in a pan and saute the ground ingredients, spices, and herbs until fragrant, about 5 minutes or so.

Very carefully remove the chicken from instant pot and let it cool down for 10 minutes. Then cut the thighs, drumsticks, breast meat off. You are left with the carcass and wings. Put this back into instant pot. Add 6 cups of water along with the sauteed spices.

Cover the lid. Turn the steam release handle back to seal. Press pressure cooker, high pressure and set timer to 15 minutes. Release pressure immediately after the timer is up. Strain the stocks and discard the solid. Have a taste of the broth and season with salt to your taste.

Proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat when it’s cool enough to handle.

COOKING ON STOVE-TOP:
Cut the chicken into large pieces such as thighs, drumsticks, etc. Place the chicken into the pot and add enough water to cover the chicken. Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well.

Preheat the clean pot and then add 1 Tbsp of cooking oil, add the ground ingredients, and spices and herbs and saute until fragrant, about 5 minutes. Add chicken pieces and add water, enough to submerge the chicken. Bring to a boil and then lower the heat to let it simmer for the next 30 minutes or until the chicken pieces are cooked through.

When the chicken is cooked, carefully remove from the pot and place on a platter, when cool enough to handle, proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables. Season with salt to your taste.

IF YOU CHOOSE TO FRY THE CHICKEN:
Preheat about 1-inch of oil. Cut the chicken into large pieces and then fried the chicken briefly until golden brown. Shred the meat when it’s cool enough to handle.

MAKING GREEN CHILI:
Remove the stems from the chili. Bring a small pot of water to a boil. Boil the chili for about 10 minutes. Discard water and if you have mortar and pestle, coarsely ground it or use a food processor to do so.

SERVING:
When ready to serve, portion the noodle and lontong pieces into an individual serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over. Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with perkedel and green chili on the side.

Pressure Cooker Soto Banjar (South Kalimantan Chicken Noodle Soup)

Rice noodles or bean thread noodles enough for 4 to 6 servings
3 lbs whole chicken
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
6 cups water
Salt to taste

GROUND INGREDIENTS:
5 cloves garlic (peeled and sliced)
4 shallots (peeled and thinly sliced)
8 candlenuts sub with macadamia nuts

SPICES AND HERBS:
3 Bay leaves
3 kaffir lime leaves (tear edges to release flavor)
2 stalks of Chinese celery save the leaves
5 cloves
1 medium cinnamon stick
1/4 tsp nutmeg

SERVE WITH:
2 cups mung bean sprouts (blanched)
3 hard-boiled eggs (cut into halves)
Fried shallots crisp
Fresh limes

GREEN CHILI:
1/2 cup fresh Thai chili

If you are using rice noodles, cook them in boiling water for 2-3 minutes. If using bean thread noodles, soak the noodles until soft about 15 minutes. When ready to use, just briefly cook them in boiling water for 1 minute or less .

COOKING ON INSTANT POT:
Rub the chicken some salt and pepper all over. Pour 2 cups of water into the pot. Place the chicken on top of the trivet and carefully place inside the pot. Close the lid and turn the steam release handle to seal. Press pressure cook, high pressure and set the timer for 25 minutes. When the timer is done, wait for 5 minutes and then release pressure
While the chicken is cooking, preheat 1 Tbsp of oil in a pan and saute the ground ingredients, spices, and herbs until fragrant, about 5 minutes or so.

Very carefully remove the chicken from instant pot and let it cool down for 10 minutes. Then cut the thighs, drumsticks, breast meat off. You are left with the carcass and wings. Put this back into instant pot. Add 6 cups of water along with the sauteed spices.

Cover the lid. Turn the steam release handle back to seal. Press pressure cooker, high pressure and set timer to 15 minutes. Release pressure immediately after the timer is up. Strain the stocks and discard the solid. Have a taste of the broth and season with salt to your taste.

Proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat when it’s cool enough to handle.

COOKING ON STOVE-TOP:
Cut the chicken into large pieces such as thighs, drumsticks, etc. Place the chicken into the pot and add enough water to cover the chicken. Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well.

Preheat the clean pot and then add 1 Tbsp of cooking oil, add the ground ingredients, and spices and herbs and saute until fragrant, about 5 minutes. Add chicken pieces and add water, enough to submerge the chicken. Bring to a boil and then lower the heat to let it simmer for the next 30 minutes or until the chicken pieces are cooked through.

When the chicken is cooked, carefully remove from the pot and place on a platter, when cool enough to handle, proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables. Season with salt to your taste.

IF YOU CHOOSE TO FRY THE CHICKEN:
Preheat about 1-inch of oil. Cut the chicken into large pieces and then fried the chicken briefly until golden brown. Shred the meat when it’s cool enough to handle.

MAKING GREEN CHILI:
Remove the stems from the chili. Bring a small pot of water to a boil. Boil the chili for about 10 minutes. Discard water and if you have mortar and pestle, coarsely ground it or use a food processor to do so.

SERVING:
When ready to serve, portion the noodle and lontong pieces into an individual serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over. Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with perkedel and green chili on the side

Pressure Cooker Soto Ayam Bening (Indonesian Clear Chicken Noodle Soup)

INGREDIENTS:
300 gr bean thread noodles (soun)
2 Tbsp cooking oil
2 large tomatoes quartered

SOUP:
3 lbs skinless bone-in chicken thighs or drumsticks
8 cups water

GROUND INGREDIENTS:
6 shallots peeled
6 cloves garlic peeled
1 inch ginger

SPICES:
1 tsp turmeric powder
2 tsp galangal powder

HERBS:
1 stalk lemongrass trim off the top woody end and bruise with heavy object
5 bay leaves
5 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 Tbsp sugar
2 Tbsp salt
1 Tbsp better than bouillon optional

SERVE WITH:
Fresh mung bean sprouts
Hard-boiled eggs or soft-boiled eggs
Juice from fresh lime
Celery leaves Finely chopped
Crispy fried shallots (Bawang goreng)

PREPARE NOODLES AND VEGGIES:
Bring a large pot of water to a boil. Turn off the heat and place the dried bean thread noodles inside the pot and let it soak for 10 minutes or until the noodles are soft and no longer tough when you try it. Drain off the water and rinse the noodles with cold water to stop the cooking process. Cut into shorter pieces if necessary. Set aside.

Soak the mung bean sprouts in hot water for 5 minutes and then discard water. Set aside.

COOKING WITH INSTANT POT:
Press saute. Add cooking oil. When it says “hot”. Add the ground ingredients and spices. Stir fry for about 3 minutes. Add the chicken pieces, herbs, and pour in the water, and seasonings. Stir to mix everything.

Close the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 25 minutes. When the timer is up, release pressure immediately and then carefully unlock the lid.

Carefully remove chicken pieces from the pot and set aside. Discard the lemongrass stalks and other leaves. Have a taste of the soup, season with more salt to your taste if needed. Place the tomatoes inside the pot. Close the lid back. The residual heat will soften the tomatoes without cooking them into a mush.

COOKING ON THE STOVE:
Preheat a large pot with cooking oil. Add the ground ingredients and spices. Stir fry for about 3 minutes. Add the chicken pieces, herbs, and pour in the water, and seasonings. Stir to mix everything. Bring to a boil and then lower the heat to simmer for the next 30 minutes or until the chicken pieces are cooked through.

Remove from the heat and carefully remove chicken pieces from the pot and set aside. Discard the lemongrass stalks and other leaves. Have a taste of the soup, season with more salt to your taste if needed. Place the tomatoes inside the pot and close the lid. The residual heat will soften the tomatoes without cooking them into a mush.

SERVING:
If you feel like it, you can pan fry the chicken briefly until it forms some layer of skin and then shred the meat. This is totally optional. Otherwise, when the chicken is cool enough to handle, shred the meat.
Portion noodles into an individual serving bowl. Top with some shredded chicken meat, bean sprouts and generously ladle with hot soup. Top with halved of hard-boiled egg. Garnish with celery leaves, squirt some lime juice, and garnish with crispy fried shallots.

Ideas for Egg Lunches: Gulai Telur Padang (Eggs in Spicy Coconut Sauce)

INGREDIENTS:
10 large chicken eggs
1/2 tsp turmeric powder
1 inch tamarind paste mix with 1 Tbsp hot water, use the back of the spoon to extract the juice and discard the solid
2 Tbsp cooking oil
2 cups coconut milk

INGREDIENTS TO GRIND:
1 inch fresh galangal
5 Thai red chili
3 red Fresno peppers
6 shallots
4 garlic

FRESH HERBS:
4 fresh bay leaves
5 kaffir lime leaves tear the edges to release flavor
1 stalk lemongrass remove the woody end on top

SPICES:
4 cloves
3 cardamom
1 tsp coriander powder

TASTE:
1 tsp salt
1 tsp sugar
1/2 tsp freshly ground white pepper

GARNISH:
Bawang goreng / Crispy fried shallots

RECOMMENDED TO DO THE DAY BEFORE:
Place your eggs in a medium to a large pot that has a lid. Cover with cold water. Bring to a boil and then cover the lid. Remove from the heat and let them stand for 10 minutes. Drain off the water and store in the fridge unpeeled. The next day, they will be so much easier for you to peel.

If you don’t plan ahead, then after the eggs are boiled, submerged them in ice water bath and let them cool down and then peel.

PREPARING SPICE PASTE:
Place all the ingredients to grind in a food processor and process into a paste. You can chop it too for a coarse texture, it’s up to you.

I don’t want you to add the turmeric powder in the food processor because it’s going to stain the bowl. Add the turmeric powder to the paste you just made.

PUTTING IT TOGETHER:
Preheat a large skillet with cooking oil. Add the paste, fresh herbs, and spices. Stir fry until aromatic, about 2 minutes. Pour in the coconut milk. Add the hard-boiled eggs and let it come to a gentle simmer (do not boil) and continue to cook for the next 8 minutes. The coconut milk will thicken slightly. Add tamarind juice. Give it a stir. Season with salt and sugar. Have a taste and adjust to your liking. It should be savory, spicy, and just a hint of sourness.

Remove from the heat and garnish with crispy shallots just before serving.

Pandan Juice and Extract

INGREDIENTS:
30 gr pandan leaves (screwpine leaves) fresh or frozen
1 cup water

RECOMMENDED TOOLS:
Kitchen shears
Cheese cloth
Fine strainer
Blender

Wash the pandan leaves to get rid of sands or dirt.

Cut into a 1-inch piece with kitchen shears. Do not put into the blender whole. Pandan leaves are very fibrous and need to be broken down into smaller pieces.

FOR PANDAN JUICE:
Blitz away until the leaves are reduced to pulps.

Transfer to a cheesecloth, which I used. You can use fine mesh strainer too. Squeeze all the juice out as much as you can.

Transfer to a glass jar and store in the refrigerator for up to 1 week. After that, they will start to smell bad. You can even go two more rounds with the pulps and add more water to get a more diluted version of pandan juice if you want.

FOR PANDAN EXTRACT:
Once you transfer the pandan juice to the glass jar and store in the refrigerator, let them sit undisturbed for 18-20 hours. The green sediment will start to accumulate at the bottom of the jar. This is your extract. Discard the liquid layer on the top and you can use the extract at the bottom.

WHEN TO USE PANDAN JUICE AND WHEN TO USE PANDAN EXTRACT

Pandan juice is a watery version of pandan extract. You can use this to flavor rice, or desserts that allows more liquid/water for example: cendol, agar agar jelly cake, pandan mille crepe cake, pandan cinnamon rolls, pandan liu sha bao.

Pandan extract is a concentrated and has very little water in it. You can pretty much use it in recipes that needs very little water/liquid for example: French macarons, cakes recipes, etc. Pandan extract tastes more bitter because it is concentrated. So, be aware of not using too much in the recipe or you will taste that bitter taste.

Pressure Cooker Nasi Pandan Wangi (Pandan Rice)

2 cups white long-grain rice
1 cup water add another 1/2 cup if cooking on the stove
1 cup pandan juice
1/2 cup coconut milk
1 tsp salt optional
1 Tbsp coconut oil optional

Wash the rice grains in several rinse of water until the water runs clear. Drain off water completely. Use a strainer if necessary to make sure you get rid of all excess water. This is important so your liquid measurement is accurate.

COOKING ON STOVE TOP:
Bring the water, pandan juice, coconut milk, and salt to a simmer in large pot. Add rice grains in. Give it a stir. Lower the heat to let it gently simmer. Close the lid and let it cook for the next 20 minutes. After 20 minutes. Turn off the heat and let sit for 10 minutes.

Uncover the lid. The rice should have absorbed all the liquid and cooked through. Fluff the rice with a fork.

COOKING WITH RICE COOKER:
Place the rice and the rest of the ingredients in the inner pot of rice cooker. Give it a stir. Close the lid and set your rice cooker setting. My rice cooker takes about 20 minutes. Fluff the rice with the rice paddle when it’s done.

COOKING WITH INSTANT POT “RICE” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Rice” button. It will take less than 10 minutes for the rice to cook. But keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.

COOKING WITH INSTANT POT “PRESSURE COOKER” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Pressure Cooker” button, and then “high pressure”. Set the timer to 3 minutes. Keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.