INDONESIAN FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 large or 4 small servings
Number Of Ingredients 33
Steps:
- Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.
- Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl.
- Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.
- Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.
- Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm.
- Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds.
- Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter.
- Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes.
- Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
- Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
INDONESIAN-STYLE BREAST OF CHICKEN
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
INDONESIAN SATAY
This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.
Provided by Bunda Estherlita Suryoputro
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
- Preheat the grill for high heat.
- Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g
INDONESIAN CHICKEN
From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
- Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.
Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7
INDONESIAN CHICKEN CURRY
I have had this recipe for years - can't remember where it came from but it is very easy and very tasty.
Provided by barb63
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and grate ginger.
- Slice meat thinly.
- Heat half the oil in a heavy frying pan.
- Brown meat and set aside.
- Heat remaining oil in pan and add onion, ginger and curry powder.
- Fry for a few minutes, stirring.
- Return meat to pan and season to taste.
- Add coconut milk, water and tomato paste.
- Bring to the boil and simmer covered for 10 minutes.
- Uncover curry and simmer for a further ten minutes.
- Serve with rice.
- If you feel like it, stir through some chilli flakes.
MIE GORENG - INDONESIAN FRIED NOODLES
This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.
Provided by Fellicia R
Categories World Cuisine Recipes Asian Indonesian
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
- Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
- Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g
AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN
This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!
Provided by Natalia 3
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
- To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
- Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4
EASY INDONESIAN CHICKEN
Make and share this Easy Indonesian Chicken recipe from Food.com.
Provided by SmHerndon
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl.
- Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic.
- Blend well so that the pieces are well coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding over medium heat.
- Add the pieces of chicken and cook until browned on one side.
- Turn the pieces and reduce the heat to medium high.
- Cook until done.
- Serve with rice.
Nutrition Facts : Calories 212.6, Fat 8.9, SaturatedFat 1.3, Cholesterol 68.4, Sodium 331.6, Carbohydrate 4.4, Fiber 0.9, Sugar 1.7, Protein 28.3
INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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