Category: Indonesian

Mee Goreng

1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein) 1 1/2 cups sambal tumis (see recipe) 2 tablespoons canola oil 1 pound shrimp, peeled and deveined, tails intact 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks 3 small bok choy, ends trimmed, chopped Kosher salt,… Continue reading Mee Goreng

Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half 8 large garlic cloves, finely chopped 3 tablespoons minced fresh ginger (from one 3-inch piece) 1 teaspoon red-pepper flakes, plus more to taste 2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus… Continue reading Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Tamarind and Coconut Grilled Chicken

6 chicken thighs or thigh cutlets 1 tbsp tamarind puree 200 ml coconut cream 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp dark soy sauce 1/2 tsp salt vegetable oil, to grill lime wedges, to serve (optional) cucumber, to serve Dipping sauce: 1 tsp tamarind paste 1 tsp chilli powder 2 cloves garlic,… Continue reading Tamarind and Coconut Grilled Chicken

Fried Shallots

1 pound shallots, peeled 2 cups vegetable oil Kosher salt Using a mandoline, slice the shallots into 1/16-?inch-?thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-?mesh strainer over a large heatproof bowl or medium saucepan. Combine shallots and oil in a medium saucepan or wok. Place over medium-?high… Continue reading Fried Shallots

Ideas for Fried Shallots

Crisp, sweet and aromatic, fried shallots are a staple condiment of Southeast Asian cuisine, frequently appearing in salads and noodle dishes, or paired with eggs and rice. If you want to improve them further, toast them in a single layer on a sheet tray in a 400-degree oven for a few minutes to deepen their… Continue reading Ideas for Fried Shallots

Coconut-Lime Shrimp

2 tablespoons toasted sesame oil 2 shallots, diced 1 to 2 jalapeño or serrano peppers, seeded if you like, minced 1 1/4 teaspoons fine sea salt, plus more to taste 2 tablespoons freshly grated or minced ginger 2 large garlic cloves, finely grated or minced 1 (14-ounce) can unsweetened coconut milk (1 3/4 cups) 1/2… Continue reading Coconut-Lime Shrimp

Ginger-Garlic Shrimp With Coconut Milk

2 large garlic cloves, minced or grated 1 teaspoon minced or grated ginger 1 teaspoon ground turmeric Kosher salt and black pepper 1 tablespoon olive oil 1 pound large shrimp, peeled and deveined, tails on or off 2 tablespoons vegetable oil 1 (14-ounce) can full-fat coconut milk 1 tablespoon soy sauce 3 packed cups baby… Continue reading Ginger-Garlic Shrimp With Coconut Milk

Indonesian Chicken Salad

FOR THE SALAD 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken Salt freshly ground pepper (optional) 1 bunch scallions, white part and green, thinly sliced 1/4 cup slivered fresh mint leaves 1/4 cup chopped cilantro 1 small red bell pepper, cut in thin strips 1 serrano… Continue reading Indonesian Chicken Salad

Mee Goreng

oil, for the pan 2 eggs salt and freshly ground pepper 3 tablespoons kecap manis 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon ketchup 1 tablespoon sesame or shallot oil 1-2 teaspoons chili sauce 1/4 teaspoon white pepper 2 cloves garlic 1 large boneless skinless chicken thigh, cut into 1 inch pieces… Continue reading Mee Goreng

Crispy Fried Shallots

4 Shallots Place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side. Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry… Continue reading Crispy Fried Shallots

Rendang Padang

3 lbs. beef stew meat, cut into 1-2 inch chunks 8 fresh hot cayenne or other red chilies, stemmed and chopped 1/2 small onion, chopped 1-inch piece fresh ginger, peeled and chopped 1-inch piece fresh galangal, peeled and chopped 3 cloves garlic, minced 1 stalk lemongrass, tough outer layer remived, tender insides finely sliced 1/3… Continue reading Rendang Padang

Indonesian Chilli Beef

1/4 cup kecap manis 2 1/2 teaspoons sambal oelek 2 cloves garlic, crushed 1/2 teaspoon ground coriander 1 tablespoon grated palm sugar or soft brown sugar 1 teaspoon sesame oil 1 lb. beef fillet, partially frozen and thinly sliced 1 tablespoon peanut oil 2 tablespoons  chopped roasted peanuts 3 tablespoons fresh cilantro leaves, chopped Combine… Continue reading Indonesian Chilli Beef

Iga Babi Bali (Balinese Sticky Glazed Pork Ribs)

8 long red chiles (about 5 ounces), such as cayenne, trimmed, roughly chopped and deseeded, if you prefer less heat 12 garlic cloves, peeled and roughly chopped 1 (5-inch) piece fresh ginger, peeled and roughly chopped 4 shallots, preferably Thai, or 2 small banana shallots, peeled and roughly chopped 1/2 cup rice vinegar or white… Continue reading Iga Babi Bali (Balinese Sticky Glazed Pork Ribs)

Rendang Daging (Beef Rendang)

FOR THE SPICE PASTE: 7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat 6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced 5 garlic cloves, peeled and sliced 1 (3-inch) piece fresh ginger, peeled and sliced 1 (3-inch) piece fresh galangal (optional),… Continue reading Rendang Daging (Beef Rendang)

Coconut Curry Creamed Kale with Sambal Oelek

2 (13-ounce) cans full-fat coconut milk 2 tablespoons Madras curry powder 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon) 1 teaspoon sambal oelek or Sriracha Kosher salt and black pepper 2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces 1/2-cup unsweetened coconut flakes (Big chips,… Continue reading Coconut Curry Creamed Kale with Sambal Oelek

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream