Indonesia Foods and Recipes

Nasi Goreng

Nasi Goreng

This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.

4 servings
25 min 10 min prep
Change to: servings US Metric

for the rice
2 cups rice, washed dried
2 ounces butter
1 teaspoon salt
2 teaspoons mild curry powder
1 tablespoon soy sauce
3 1/2 cups water
for the vegetables

2 ounces butter
1 onion, sliced
3 garlic cloves, chopped
4 ounces mushrooms, sliced
1 red bell pepper, sliced
1 stick celery, chopped
2 hard-boiled eggs, quartered

Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.

Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.

In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.

Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.

Garnish with the eggs.

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Peanut Curry Corn

Peanut Curry Corn

Yummy, crunchy, sticky, low cal, low fat (if you use “Better than Peanut Butter” popcorn recipe that I came up with in desperation one day in response to getting soooo sick of air-popped popcorn made with butter spray and Parmesan cheese, my old diet standby. I know this sounds odd, but try it!– It’s yummy!

2 servings 1
HUGE servings for me!
15 min 15 min prep
Change to: HUGE servings for me! US Metric
8 cups popped popcorn (air-popped- no oil or salt)
2 tablespoons peanut butter (“Better than Peanut Butter”)
1 teaspoon chili paste (Sambal Oelek)
1 teaspoon curry powder

I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.

In a microwave safe cup, put the peanut butter ( I use “Better than Peanut Butter” with mine. It’s half the calories and like 75% less fat. It’s too sweet in my opinion for PB&J sammies, but it is really great in this!).

Add sambal (add more if you like it spicier, or less if you’re a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.

Microwave the cup of P. Butter and Sambal for about 30 seconds.

With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It’s messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.

As it cooks it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!

A nice cold beer goes great with this!

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Oseng-Oseng Wortel

Oseng-Oseng Wortel

2 servings
15 min 5 min prep
Change to: servings US Metric
8 ounces carrots
4 shallots, sliced
1 garlic clove, crushed
1 teaspoon chili powder
4 tablespoons chicken stock
2 tablespoons vegetable oil

< 15 mins Snacks

Low Protein Snacks

Indonesian Snacks

Carrots Snacks

Peel carrots and cut into small sticks.
Heat vegetable oil and saute shallots and chili for 1 minute.
Add garlic and carrots.
Stir mixture for 1 minute, then add stock.
Cover and cook for an additional 6 minutes. Add salt to taste.
Braised Steak, Indonesian Style
8 servings
2¼ hours 10 min prep
Change to: servings US Metric
3 lbs boneless round steak or chuck steaks
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 (14 ounce) can beef broth
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 medium onion, chopped
1/2 cup mango chutney
1 1/2 cups rice
1 (16 ounce) package mixed vegetables

Cut meat into bite-sized pieces. Mix flour, salt and pepper together until well blended; rub mixture into all sides of the meat.

In a deep skillet, heat oil over high heat until hot. Add meat and cook, turning, until well browned on both sides, 8-10 minutes.

Add 1 can of broth, ginger, curry powder, onion and chutney; mix well. Heat to boiling, reduce heat to low, cover and simmer 1 ½ hours.

Sir in remaining can of broth and rice, mixing well. Heat to boiling over high heat.

Reduce heat to low, cover and simmer for 30 minutes, until rice is tender.

Stir in vegetables. Cover and simmer for 5-10 minutes.

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Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)

sticky rice dumplings
500 g sticky rice, washed, soaked in water overnight, rinsed
500 ml water
banana leaves
coconut
225 coconut, grated
1/4 teaspoon salt
palm sugar syrup
300 g palm sugar
3 tablespoons granulated sugar
125 ml water

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings) Recipes

For Large Groups Desserts

Indonesian Desserts

Rice Desserts

.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.

Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.

Coconut:.

Mixed the grated coconut with salt. Steam for 10 minutes.

Palm sugar syrup:.

Put to boil all of the ingredients until it became a thick sugar syrup.

Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.

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