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 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
Don't get on my case if this isn't authentically Indonesian, okay? When I found the recipe, it was called Indonesian Chicken, and, not being Indonesian or knowing anyone from Indonesia, I can neither confirm nor deny that this is, indeed, Indonesian Chicken. It is, however, definitely a recipe for chicken, and a mighty tasty one at that. The peanut sauce is also useful to put on things that you don't want to serve naked, such as noodles, rice, or steamed veggies.
Provided by ThatBobbieGirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
- Add chicken and marinate 30 minutes.
- Skewer pieces on wooden skewers if desired, and brush with oil.
- Broil 3 inches from heat for 5 minutes.
- Can also be cooked on preheated grill pan or stir fried, if you prefer.
- Meanwhile, prepare spicy peanut sauce.
- Saute green onion in the oil until limp.
- Remove from heat and add peanut butter.
- Gradually stir in water, then add remaining ingredients.
- Cook over medium heat, stirring constantly, until it comes to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
- Stir occasionally while simmering.
- Serve chicken with the spicy peanut sauce for dipping.
- May also be served over hot cooked rice or noodles.
Nutrition Facts : Calories 588.4, Fat 43.2, SaturatedFat 9.1, Cholesterol 92.8, Sodium 998.7, Carbohydrate 12.7, Fiber 2.3, Sugar 7.8, Protein 40
INDONESIAN SATAY
Provided by Food Network
Time 2h
Yield 4 appetizer or 2 main course servings
Number Of Ingredients 19
Steps:
- For the satay: Cut the chicken into 1-inch cubes.
- Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
- For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
- Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
- For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
- Prepare a grill or grill pan for high heat. Brush the grill with oil
- Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.
INDONESIAN CHICKEN
Very simple to make, with a curry sauce that is typical of southeast Asia. It is a little spicy, but if you like it more so, just increase the sambal oelek when preparing.
Provided by PalatablePastime
Categories Curries
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in oil in skillet over med/high heat.
- Place chicken in crockpot with lemongrass (or lemon zest).
- Drain all oil except 1 tbsp from pan.
- Over medium heat, cook onions until soft.
- Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
- Stir in coconut milk.
- Pour mixture in food processor or blender and process until smooth.
- Pour puree over chicken in the crockpot.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
- Using a slotted spoon, gather lemongrass from crockpot, and discard.
- Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
- Serve chicken with steamed jasmine rice, if desired.
Nutrition Facts : Calories 868.3, Fat 57.8, SaturatedFat 28.5, Cholesterol 217.9, Sodium 459.6, Carbohydrate 12.4, Fiber 1.8, Sugar 3.8, Protein 74.9
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
INDONESIAN-STYLE CHICKEN CURRY
Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Provided by Tisme
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
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 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.
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
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