NASI GORENG (INDONESIAN FRIED RICE)
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok over high heat.
- Add chilli and garlic, stir for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
- Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
- Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Nutrition Facts : ServingSize 187 g, Calories 453 kcal, Carbohydrate 58.6 g, Protein 23.7 g, Fat 13 g, SaturatedFat 2.4 g, Cholesterol 196 mg, Sodium 898 mg, Fiber 1.3 g, Sugar 1.2 g
INDONESIAN CHICKEN CURRY RECIPE
This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. If you've never tried Indonesian food, this is the perfect recipe to introduce you to it.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 35m
Number Of Ingredients 20
Steps:
- Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
- Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
- Add chicken pieces and cook two to three minutes per side, until browned.
- Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
- Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.
Nutrition Facts : ServingSize 1 serving, Calories 800 kcal, Carbohydrate 64 g, Protein 80 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 194 mg, Sodium 1296 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g
URAP (STEAMED VEGETABLE SALAD WITH COCONUT DRESSING)
Urap is a popular steamed vegetable salad that is commonly served as a side dish in Indonesia. While I've chosen to use a healthy mix of greens that are easily available in most markets, you can include any kind of vegetables you prefer. To make it more authentic, add young cassava leaf or young papaya leaf. Serve with a savory shredded coconut dressing to amp up the flavors of this healthy dish!
Provided by Arum Hasbullah
Yield Serves 4-6
Number Of Ingredients 1
Steps:
- Blanch the vegetables. In a pot of boiling water, blanch all the vegetables (except the cucumber) separately by cooking them in the boiling water for 2 to 3 minutes, then putting the vegetables in an ice bath to stop the cooking process.
- Prepare the coconut dressing. In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste. In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min. Keep stirring during the cooking process to ensure the sugar does not burn. Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad. After 15 to 20 min remove from heat and allow to cool.
- Plate & Serve. Combine the blanched vegetables into your serving bowl or plate. Top with the coconut dressing, toss the salad, and serve.
20 AUTHENTIC INDONESIAN RECIPE COLLECTION
These traditional Indonesian recipes are unique, easy to make, and so full of flavor! From rice to spicy noodles, take a culinary tour of Indonesia with your next meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indonesian dish in 30 minutes or less!
Nutrition Facts :
INDONESIAN CURRIED VEGETABLES
Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners--so it's easy!
Provided by Charmie777
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
- Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
- Add the pepper, cabbage, carrots and onions.
- Raise the heat to medium-high and stir occasionally.
- Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
- Raise the heat to high, cover and bring to a boil.
- Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
- Reduce heat to low and stir in the peanut butter, blend well.
- Serve over the brown rice.
Nutrition Facts : Calories 229.6, Fat 10.4, SaturatedFat 1.9, Sodium 538.6, Carbohydrate 32.1, Fiber 7.2, Sugar 15.2, Protein 7.6
INDONESIAN STIR FRIED CARROTS
Make and share this Indonesian Stir Fried Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a wok or large skillet, heat the 2 tablespoons of butter.
- Saute the chopped shallots and chili for 1 minute.
- Add the garlic and the carrots.
- Stir continuously for a minute or so and then add the broth and soy sauce.
- Cover and continue to cook for about 4 minutes.
- Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time.
- Serve.
Nutrition Facts : Calories 164.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 23.1, Sodium 698.1, Carbohydrate 19.3, Fiber 3.5, Sugar 6.1, Protein 3.5
GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)
Steps:
- Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
- Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
- Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!
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- Crush shallot, garlic, mushroom stock powder, salt, and black pepper with mortar and pestle until all become a paste. You can use electric spice grinder if you don't have mortar and pestle.
- Heat the cooking oil in a large skillet pan over medium-high heat. Drop 1.5 tbsp of vegetable batter into the pan. Flatten it with a spatula.
- Add more batter, leaving about 1 inch of space between the fritters. Fry for about 2-3 minutes until the bottom is golden brown. The flip and continue frying for 2 minutes until all the sides is golden brown and crispy.
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- Bakwan Jagung. Corn fritter. Deep fried, doughy, corny fritter. Eaten hot with rice, chili sauce on the side. Mom knew to have these waiting for us after she picked us up from the airport.
- Sayur lodeh. A type of vegetable soup/stew with coconut milk based broth. There are many different varieties, but the one that I’m used to has a type of gourd (labu siam) in it along with other vegetables such as tofu, long bean, egg, and chili sauce.
- Keripik tempeh pedas. Another favorite. Thinly sliced tempeh, fried, and doused in spicy, sweet sauce. Eaten with hot, white rice, and usually served as a side dish or add-on for many of the soups/stews listed here.
- Jogja gudeg. Young jackfruit, boiled until soft, and marinated with coconut milk and sugar. The resulting look and texture is just like beef. Slightly sweet and savory.
- Tahu bacem. I would eat a whole bucket of this when I was a kid! You get a piece of tofu (or lots of tofu if you’re making it for me), then have it sit for hours in a concoction of sugar, coconut milk, and about a dozen spices until the it absorbs all of the flavor.
- Lontong Cap Gomeh. Another type of coconut milk based vegetable stew, served with or over rice cakes. I try not to eat too much of it because of the coconut milk, but it’s sooo good.
- Sayur asem. It’s the Indonesian’s answer to Thai’s Tom Yum soup. Translates to roughly “sour vegetables”, it’s a light vegetable soup that gets its sour taste from tamarind.
- Telur Belado. Fried boiled eggs covered in sweet chili sauce (balado sauce). Balado sauce often used with other types of meat as well. It’s a very flavorful chili sauce made with shallots, garlic, lime, and sometimes shrimp paste.*
- Mie Tek Tek. Stir fried noodles with eggs and veggies. It’s so simple, yet so delicious. In Jakarta, this is sold by vendors who go around neighborhoods with a cart.
- Gado gado. Freshly made peanut sauce poured over assorted boiled vegetables. Sounds simple enough, but the peanut sauce either breaks it or makes it. Recipes call for various spices such as shallots, brown sugar, garlic, and other ‘secret’ ingredients that make one gado gado establishment different from the other.
VEGETABLE SAMBAL | INDONESIAN | VEGETARIAN | RECIPE
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- Put the vegetables into a bowl, sprinkle with salt and set aside for about 15 minutes., Rinse the vegetables, drain and pat dry., Using a food processor, grind the chillies, ginger, garlic, and turmeric together until they form a smooth paste., Heat the oil in a wok.
- Stir in the shallots and lemon grass and fry until golden., Stir in the spice paste and fry until fragrant., Add the vegetables, tossing them around the wok to coat them., Add the vinegar and sugar and continue to cook the vegetables until they are tender, with just a little bite to them., Season to taste with salt and put the vegetables into a large serving bowl., Leave the mixture to cool, then toss in the peanuts and sesame seeds., The pickle can be stored in a non metallic container in the refrigerator or a cool place for 3-4 days.
BAKWAN SAYUR - VEGETABLES FRITTER RECIPE - DAILY COOKING QUEST
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- In a mixing bowl, combine all purpose flour, rice flour, salt, sugar, and ground pepper. Add water and mix well, make sure there are no lumps.
- Add shredded blanched cauliflower/cabbage, shredded carrot, and sliced scallions into the batter and mix well.
- Put the bakwan batter in the fridge while we heat up the oil to keep the batter as cold as possible.
INDONESIAN FOOD: 50 OF THE BEST DISHES YOU SHOULD EAT
From migrationology.com
- Sate Ayam / Sate Kambing (satay) I’ve had a lot of different types of sate (or satay) in Southeast Asia, but there’s nothing that compares to real Indonesian sate; In my opinion you’ll find some of the absolute best sate in Asia within Indonesia.
- Sate Padang (Padang satay) Sate Padang is such a unique (and delicious) type of Indonesian sate that I had to include it in this food guide as its own.
- Ayam Bakar Taliwang (grilled chicken) Have you ever eaten three chickens by yourself in one meal? When you eat ayam bakar Taliwang, not only are the grilled chickens so good you might be able to eat three of them by yourself, but they are also very small because they either free range chickens or sometimes spring chickens.
- Ikan Bakar (grilled fish) Even after eating ikan bakar, Indonesian grilled fish, dozens of times, I still can’t get over how good it is. Grilled fish is one of my favorite things to eat around the world, but I especially love it in Indonesia.
- Pepes (herbal packet) Pepes is very similar to Thai aeb, but it’s the Indonesian version of an assortment of fish, meat or tofu, mixed with lots of healthy herbs and spices, wrapped in a banana leaf package, and either steamed or grilled.
- Babi Pangang (Batak grilled pork) On a spur of the moment decision, my wife and I decided to eat at a restaurant in Jakarta that served Batak food, from the Lake Toba region of Sumatra.
- Ayam Goreng (fried chicken) Is there any country in the world where fried chicken is not enjoyed? I haven’t found one yet, and in Indonesia, due to both the deliciousness of the actual chicken (more about this below), and because fried chicken, which is known in Bahasa Indonesia as ayam goreng, is always served with sambal chili sauce to dip it in.
- Bebek Goreng (fried duck) Just like the small flavorful fried chickens in Indonesian food, bebek goreng, which is deep fried duck, is not that much different, apart from being duck.
- Pecel Lele (fried catfish) Deep fried catfish, known as pecel lele, is a very famous and common Indonesian street food, often served at street side restaurants and local food tents known as warungs.
- Ikan Goreng (deep fried fish) Along with ikan bakar (Indonesian grilled fish), ikan goreng or deep fried fish, is another common way to prepare different types of fish and seafood.
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- Sambal Recipe. What is Sambal? : Indonesian Sambal is a chili-based sauce and one of the most popular Indonesian dishes. The combination of chilies, tangy lime juice, sugar and salt all pounded up with mortar; creating such an aroma and mystique taste to the dishes.
- Satay Recipe. What is Satay (sate)? Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.
- Bakso Recipe. What is Bakso? Bakso is a delightful dish that takes on many forms; these meatballs are made from chicken, beef, pork or some amorphous combination of them all.
- Soto Ayam Recipe. What is Soto Ayam? Soto Ayam is an Indonesian version of chicken soup. This rich and fragrant meat broth delight is brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl.
- Nasi Goreng Recipe. What is Nasi goreng? Nasi Goreng, which is “fried rice” and known as the national dish of Indonesian. This take on Asian fried rice is often made with sweet, thick soy sauce called kecap and garnished with acar, pickled cucumber and carrots.
- Gado-Gado Recipe. What is Gado-Gado? Gado-Gado is a “mix-mix,” the term is often used to describe situations that are all mixed up - Jakarta, for instance, is a well known Gado-Gado city.
- Nasi Uduk Recipe. What is Nasi Uduk? Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia's capital. The meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
- Nasi Padang Recipe. What is Nasi padang? It is named after its birth city in Sumatra and is pure Indonesian food. Usually this delight is steamed white rice with jackfruit curry, eggs with chili sauce, green chili relish, and a choice of meat.
- Ayam Goreng Recipe. What is Ayam Goreng? Ayam Goreng, also known as fried chicken, which is so popular in Indonesia and completely different than the breaded American version.
- Bakmie Goreng Recipe. What is Bakmie Goreng? It is an Indonesian Stir-Fried Noodles ranging from broad and flat to scrawny vermicelli. The Bakmie makes this dish so savory with its pencil-thin noodles and sautéed with egg, meat and vegetables.
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- Nasi Pecel. Nasi Pecel becomes one of the most popular Indonesian food that contains peanut sauce. It contains boiled vegetables such as spinach, long bean, sprouts, cabbage, and cucumber.
- Lotek. Lotek is another version of Nasi Pecel that becomes Indonesian food with peanut sauce. It contains boiled vegetables that are mixed properly with the peanut sauce.
- Gado-Gado. Gado-Gado is a typical Indonesian salad that contains with mix vegetables and pours properly with peanut sauce. Commonly, it contains cabbages, lettuces, sprouts beans, cucumber, boiled egg, and Ketupat.
- Tahu Kupat. Tahu Kupat is one of the Indonesian food with peanut sauce that has s delicious taste. It contains sprouts beans, tofu, cabbages, and cucumber.
- Tahu Gimbal. Tahu Gimbal becomes one of the most popular Indonesian food with peanut sauce. It looks similar to the Tahu Kupat or Tahu Tek but has a thinner sauce.
- Siomay. Siomay becomes one of the most popular Indonesian food with peanut sauce. It is a type of Indonesian street food that you can find anywhere. The food is not only perfect for the main dish but also for a snack as well.
- Satay. Satay becomes one of the most popular Indonesian food with peanut sauce. It contains beef, chicken, lamb, or pig that screw properly before being roasted over the hit brick.
- Ketoprak. Ketoprak becomes one of the most popular Indonesian food with peanut sauce. It contains Ketupat, glass noodles, tofu, sprouts bean, and boiled egg.
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