Serundeng Daging (Indonesian Spiced Grated Coconut Beef)

Ingredients:

500g beef stew, cut into cubes

3 kaffir lime leaves

2 stalks lemongrass, bruised

2 tsp beef stock powder

About 400 ml water or just enough water to cover the meat

salt & pepper

175g desiccated coconut

Spice paste

3 tbs cooking oil

3 large Shallots

4 cloves garlic

1 tbs coriander seeds

1 tsp galangal powder

2 1/2 tbs palm sugar

1 tbs sugar

1 1/2 tsp tamarind paste

Salt & pepper to taste

• In a food processor, puree all the spice paste ingredients until smooth.
• In a cooking bowl, preheat 1 tbs cooking oil, add fry paste puree, kaffir lime leaves, lemongrass and fry until fragrant.
• Add the beef stew, cook for about few minutes and then add water. Let it boil, turn the heat to low. Simmer for about 2 hours or until the meat is tender and the liquid almost fully absorbed.
• In the meantime, preheat oven to 150 °C. Line baking sheet with parchment paper, bake the desiccated coconut for about 10 to 12 minutes,or until slightly golden brown stir every 3 to 4 minutes to help ensure even color. 
• After the meat tender and the liquid almost fully absorbed, remove from heat. Pour all the desiccated coconut, mix until well combined. Cook it back over medium low heat, stir constantly so the coconut won't burn. Cook for another 30 minutes or until it's dry.

Tempe Bacem (Indonesian Marinated Tempeh) with Oven

Ingredients:

400g Tempeh

4 tbs cooking oil

2 bayleaves 

1 stalk lemongrass, bruised

4 heaped tbs sweet soy sauce

250ml water

Salt

Puree Ingredients:

2 large shallots

3-4 cloves garlic

3 candlenut

2 heaped tbs grated palm sugar

1 tsp galangal powder

1 tsp ground coriander

1/4 tsp cumin powder

3/4 tsp tamarind paste

• Preheat oven to 180 °C, line baking sheet with parchment paper.
• Cut the tempeh into 1 1/2 cm thick squares. Place them into a bowl, drizzle about 2 tablespoon cooking oil, mix until the tempeh evenly coated. Bake them on prepared baking sheet for about 10 minutes or until slightly brown. Let it cool.
• In a food processor, add all the puree ingredients and process until smooth. 
• Preheat cooking oil over medium heat, fry the puree ingredients, bayleaves, lemongrass until fragrant. Add water, soy sauce and salt, stir until well combined. 
• Add the tempeh, mix them until they evenly coated with the liquid. Once boiled turn the heat into low, let it simmer until almost all liquid has fully absorbed. Turn off the heat and set it aside.
• Preheat back the oven to 180 °C, on the same prepared baking sheet place the tempeh, drizzle with a little bit of cooking oil, bake for about 12 to 15 minute or until crispy and brown (flip if necessary).
• Enjoy with steamed rice and sambal kalasan.

Ayam Betutu Panggang (Roasted Balinese Chicken)

Ingredients:

1 kg chicken parts or whole chicken

4 large shallots (double up the amount if you use Indonesian shallots)

5 cloves of garlic

3/4 tsp ground turmeric or 2,5 cm fresh turmeric, peeled and sliced

2 cm ginger, peeled and sliced

1 tsp galangal powder or 3 cm fresh galangal, peeled and sliced

1 tbs coriander seeds, roast in a pan without oil until fragrant

1 tsp shrimp paste, roast in a pan without oil until fragrant

1 1/2 tbs tamarind paste

2 large red chillies plus additional bird's eye chillies if desired

Salt and white pepper

2 bay leaves

2 stalks lemon grass, white parts, bruised

Banana leaves 

Aluminum foil

Cooking oil 

Water

• In a food processor, add shallots, garlic, turmeric, ginger, galangal, coriander seeds, shrimp paste, tamarind paste, chillies, about 2 tbs cooking oil, salt (about 1 heaped tsp) and pepper. Puree until smooth. 
• For the spices: Preheat about 2 tbs cooking oil over medium heat, add the puree ingredients, bay leaves, lemon grass and fry until fragrant. Reserve about 1 heaped tbs of the spices for the sauce.
• Preheat oven to 120 °C. 
• For the chicken: Rub evenly chicken parts with the rest of fried spices. Place the chicken on banana leaves and  wrap it, secure the sides with toothpicks. Double wrap it tightly with aluminum foil so the steam won't come out. Bake for about 30 to 45 minutes. Remove from oven unwrap it. Reserve any juices and spices left on the banana leaves. Preheat oven to 190 °C, upper heat. Line a baking pan with aluminum foil, place a wire rack on top of the baking pan, line the chicken, roast for about 15 to 20 min on each side or until golden brown and slightly charred.
• In the meantime, prepare the sauce: In a saucepan, combine all the reserved spices and juices, add 150 ml water + 1 tsp chicken stock powder, let it boil over medium heat. Add whole bird's eye chillies if desired. Adjust seasoning with salt and pepper as needed.
• Serve the chicken over steamed rice and pour some of the sauce on top of the chicken. Enjoy with sambal matah Bali.

Spicy Tofu Stir Fry with Crispy Anchovies (Cah Tahu Teri Pedas)

Ingredients:
1 pack tofu, cut into squares
2 tbs dried anchovies, crispy fried
2 tbs cooking oil
2 shallots, thinly sliced
1 clove garlic, thinly sliced
Thai chillies (i used 2 for this recipe), diagonally sliced
2 stalks spring onions, white parts, diagonally sliced
40 ml water
Salt and pepper to taste
1 tsp sugar

• You can fried the tofu until slightly brown, but i like mine baked, so here is how to bake the tofu. Preheat oven to 180 °C, in a bowl add the tofu, drizzle about 2 tbs cooking oil and mix until evenly coated. put them on the baking tray covered with baking paper and bake for about 15 minutes or until they are slightly brown. 
• In a wok or a pan, preheat 2 tbs cooking oil over medium high heat. Add the shallots and garlic, fry until fragrant. Add in the chillies and spring onions. Cook for about 1 minutes, add water, let it cook for another minute. 
• Toss in the tofu, season with salt, pepper and sugar (i used about 3/4 tsp of salt), gently stir until all just combined, remove from heat, sprinkle the fried anchovies on top. Serve it with steamed rice.

Indonesian Fried Chicken (Ayam Goreng Kuning)

Ingredients:
1 kg chicken, any parts, preferably bone-in
2 stalks lemon grass, white part only, bruised
2 bay leaves
2 to 3 kaffir lime leaves
2 tbs cooking oil
Enough water to cover the chicken
Spice paste:
10 shallots, halved
10 cloves garlic, bruised
6 to 8 candlenuts, pan roasted without oil
1 tbs ground coriander
2 tsp turmeric powder
1 1/2 to 2 tbs galangal powder
2 to 3 tbs palm sugar, grated
Salt and white pepper to taste (i used about 2 tsp of salt)
2 tbs cooking oil

• Pierce your chicken parts with a fork a couple of times on each side.
• In a food processor puree all the spice paste ingredients until smooth.
• In a cooking bowl, preheat 2 tablespoon cooking oil over medium heat. Add in the spice paste puree, lemon grass, bay leaves, lime leaves and cook until fragrant. Add the chicken parts, stir to combine, add the water just enough to cover chicken parts. Once boiling cover the cooking bowl and turn the heat to low. Simmer for about 45 minutes remove from heat and let the chicken sit in the sauce for another few hours or overnight for better flavor.
• There is two options, you can either deep fry the chicken or roast it. If you want to bake the chicken like i did in this recipe, preheat your oven to 190 °C upper heat. Prepare baking sheet, line it with parchment paper, place the chicken and roast them for about 15 minutes on each side or until crispy golden brown.
• Serve it with steamed rice, sambal terasi and sliced cucumber or tomatoes.

Fried Satay (Sate Goreng)

Ingredients:

500g chicken breast, cut into small cubes (bite size pieces)

2 medium shallots, thinly sliced

2 1/2 tbs sweet soy sauce

1 tsp garlic powder

1 tbs peanut sauce

2 tbs cooking oil

Salt and pepper to taste

Others:

Peanut sauce

Fried shallots

Indonesian pickle

• Marinate all the ingredients except cooking oil for at least 1/2 hour. 
• Preheat 2 tbs cooking oil on a non stick pan over medium high heat, cook the chicken until golden brown and slightly charred. 
• Serve it with peanut sauce, Indonesian pickle and steamed rice, sprinkle on top with fried shallots. 

Indonesian Coconut Rice (Nasi Uduk)

Ingredients: 
2 cups of rice (preferably basmati), rinsed
2 cups of coconut milk
1 cup of water
3 stalks lemon grass (take the white parts only and bruise them)
1 large or 2 small bay leaves
1 tsp salt
1/2 tsp coriander powder

Additional:
Fried shallots
Egg omelette, sliced
Fried anchovies (optional)

• In a rice cooker, add 2 cups of rice and the rest of the ingredients, mix it well. Cook rice and 3 to 5 minutes before your rice is done stir again until well mixed and to make sure that the bottom of the rice is not burned. Remove the stalks of lemon grass and bay leaves before serving. 
• Serve the rice with fried shallots, egg and dried anchovies (optional).

Stir-Fried Spicy Anchovies (Tumis Teri Pedas)

Ingredients:
100g anchovies (golden brown fried)
2 tbs cooking oil
2 medium shallots, thinly sliced
2 garlic, thinly sliced
2 Thai red chillies, sliced (optional)
1 red chillies
1 or 2 kaffir lime leaves
1/2 tsp white pepper
3/4 tsp sugar
1 tbs or more fresh lime juice

• Preheat 2 tablespoon cooking oil over medium heat, add the shallots and garlic. Stir fry until they turn slightly brown, then add the chillies and the kaffir lime leaves, cook for about 2 to 3 minutes. 
• Add in the fried anchovies, stir until combine, add in the pepper and sugar. Stir shortly to combine, remove from heat. Pour evenly the fresh lime juice over the anchovies. Serve it with steamed rice or coconut rice.

Ikan Cakalang Pedas khas Manado (with Canned Tuna)

Ingredients:
1 can of tuna in water (about 150g), drained
2 large shallots, peeled
4 cloves garlic, peeled
2 red chillies
2 or more red Thai chillies (optional)
1 tbs tomato sauce
3 kaffir lime leaves
1 cm ginger, peeled and bruised
1 tsp chicken stock powder
Salt and pepper to taste
1 tsp sugar
Juice from half of lime

• In a food processor combine shallots, garlic, chillies, tomato sauce. Puree all the ingredients until smooth.
• Preheat 2 tablespoon cooking oil over medium heat, add the puree ingredients, ginger and the kaffir lime leaves, cook until fragrant (about 8 minutes), stir frequently. 
• Turn the heat to medium high, add the fish, stir to combine and cook until the fish dry, flaky and slightly charred.
• Turn the heat down, add the chicken stock powder, taste and adjust the seasoning with sugar, salt and pepper. 
• Turn off the heat, pour the lime juice and stir to combine. Serve it with steamed rice.

Perkedel (Indonesian Potato Patties)

Ingredients:

500g potatoes, cleaned, boiled with skin on and then peeled

2 eggs, seasoned with a little bit of salt and pepper, beaten

2 1/2 tbs fried shallots

1/2 tsp ground coriander

1 tsp chicken stock powder

Salt and pepper

Cooking oil 

• Quartered the potatoes and then mash the potatoes using a mortar and pestle or a potato masher.
• Season the potatoes with ground coriander, chicken stock powder, salt (about 3/4 tsp), pepper and then add in the fried shallots, mix until well combined. 
• In a medium frying pan, preheat oil over medium heat.
• Take about one heaped tablespoon of potato mixture, shape into flat round patty, dip it into the egg mixture, make about 4 to 5 patties and then fry them for about 5 minutes on each side or until they are golden brown. Repeat with remaining mixture. 

Note: Best to fry the patties in batches, because they are better to serve immediately after frying.

Ayam Panggang Kalasan (Kalasan Grilled Chicken)

Ingredients:
1kg chicken thighs or breast
3 tbs cooking oil
3 bay leaves
2 stalks of lemon grass, white part only, bruised
2 rounds palm sugar, sliced
300ml coconut water
300ml coconut milk
100 ml water
1 tsp chicken stock powder
2 tbs sweet soy sauce

Spice paste:
8 Shallots
5 cloves garlic
4 candle nuts
1 1/2 tbs ground coriander
1/2 tsp ground cumin
1 tbs cooking oil
salt (about 2 tsp)

• In a food processor, puree all the spice paste ingredients until smooth.
• In a large cooking pot preheat 3 tbs of cooking oil over medium high heat, stir in the puree ingredients and cook it for about 5 minutes or until fragrant. Add in the lemon grass, bay leaves, coconut water, coconut milk, water, palm sugar, chicken stock powder, water and sweet soy sauce. Bring it to boil and then reduce the heat to low. Simmer for about 1 to 1 1/2 hours or until the sauce is reduced, thickened and the chicken is tender but not overcooked. 
• Preheat oven to 200 ˚C (top heat), place a baking rack on aluminium covered baking sheet. Place the chicken on the baking rack, pour a little bit of the remaining sauce over the chicken and bake for about 10 to 12 minutes on each side or until golden brown. 
• Serve it with steamed rice and sambal ayam kalasan.

Bakwan Jagung (Indonesian Corn Fritters)

Ingredients:

Corn kernels (from 2 cobs of corn) 

6 tbs all purpose flour

2 tbs corn starch 

1 egg

1 tsp garlic powder

1 large shallot, minced

2 stalks spring onions, chopped

1 tsp ground coriander 

1 tsp brown sugar

120 ml water

Salt and pepper (about 3/4 tsp of salt and 1/2 tsp of pepper)

Vegetable oil for frying 

• In a bowl mix the all purpose flour, corn starch, egg, garlic powder, shallot until well combined. Add the water gradually, if the mixture is too runny then add flour and if its too thick add a little bit of water. Stir in the spring onions, coriander, sugar, salt and pepper, mix it well. Pour the kernels and stir to combine.  
• Preheat oil over medium heat, drop batter by heaping tablespoonfuls into hot oil. Fry for 3- 4 minutes on each sides or until golden brown. Drain on paper towels.

Kwetiaw Goreng Telur Pedas (Stir Fried Spicy Rice Noodle With Egg)

Ingredients:
250g rice noodles, cooked according to the package directions
5 tbs cooking oil
3 cloves garlic
2 shallots
2 red chillies
2 Eggs
2 stalks spring onions, chopped
1 tbs oyster sauce
4 tbs sweet soy sauce
1 tbs soy sauce
Salt and pepper
Fried shallots, melinjo crackers and cucumber pickles for garnish

• In a food processor, puree the garlic, shallots, red chillies, 2 table spoon cooking oil until smooth.
• After the rice noodles cooked, transfer it to a big bowl, mix it with the 4 table spoon sweet soy sauce, and 1 table spoon cooking oil. Stir until well coated. 
• In a large cooking pan,  preheat 2 table spoon cooking oil over medium high heat, add the eggs, cook until scrambled, place it on one side of the pan. On the empty side of the pan pour in puree ingredients and cook it until fragrant. Add the spring onions, stir and cook for about 3 minutes. Add the rice noodles, soy sauce and oyster sauce, mix it until well combined and then taste it, add salt and pepper. 
• Serve it with cucumber pickles on the side, melinjo crackers or shrimp crackers and sprinkle with the fried shallots.

Indonesian Chicken Satay (Sate Ayam)

Ingredients:

500g boneless, skinless chicken thighs, cut into cubes 

1 shallots, sliced

1 tbs cooking oil

1/4 cup sweet soy sauce (kecap manis) 

2 tbs peanut sauce*

Wooden skewers, soak skewers in water for few hours to prevent burning

*Peanut sauce:

100g peanut butter

3 shallots

2 cloves garlic

3 - 4 candlenuts 

1 red chillies

2 tbs cooking oil

1 tbs sweet soy sauce

100 ml water (use more if the sauce is too thick for you)

A dash of sugar

Salt to taste

Garnish:

A drizzle of sweet soy sauce

Cucumber pickles 

Fried shallots

Chilli sauce (sambal oelek)

1. For peanut sauce: In a food processor puree the garlic, shallots, cooking oil, candle nuts, red chilli until smooth and sauté it in a saucepan over medium heat until fragrant. Stir in the peanut butter, sweet soy sauce and water, mix it well, season it with salt and a dash of sugar.
2. In a bowl, combine the chicken thighs, shallots, cooking oil, sweet soy sauce, peanut sauce and sprinkle it with salt. Marinate it for about 1 hour. 
3. Skewer the chicken meat onto wooden skewers, about 4 to 5 cubes of chicken thighs for each skewer. 
4. Preheat grill pan over medium high heat, drizzle it with coking oil. Grill the chicken satay for 4 minutes on each side or until its golden brown and the meat is cooked through. 
5. Place the chicken satay in a serving dish, pour the peanut sauce over and drizzle it with sweet soy sauce. Serve the chicken satay with steamed rice, pickles, chilli sauce and sprinkle with the fried shallots.

Semur Daging (Indonesian Beef Stew) ala My Mom

Ingredients:
500 g beef stew, cubed
2 tbs cooking oil
4 medium shallots, thinly sliced
2 cloves garlic, minced
1 cinnamon stick
1 red chilli, diagonally sliced
2 bay leaves
1 lt water
50 ml sweet soy sauce
2 tbs soy sauce
4 small potatoes, peeled, cut into half
Salt and pepper to taste

How To Cook:

• Heat the oil in the cooking pot, add the shallots and garlic, cook until fragrant and then add the cinnamon stick, bay leaves and chilli, cook it for about 2 minutes.
• Add the meat and brown them at all sides.
• Add the water, sweet soy sauce, soy sauce and simmer for 11/2 hours or more with low heat until the meats are tender. Add some water if necessary. 
• After the meat is tender, add the potatoes and cook for another 20 minutes or until they are done. Don't overcooked the potatoes, just until a fork can get in easily. Season it with salt and pepper.
• Serve warm with steamed rice and crispy fried shallots.

Sambal Petai

Ingredients:

100 g stinky beans (petai)

2 tbs cooking oil

Chilli paste: 

5 red chillies 

5 shallots

2 cloves garlic

1/2 tsp shrimp paste

1 tsp chicken stock powder

2 tbs cooking oil

Salt and sugar

• In a food processor puree all the chilli paste ingredients until smooth. 
• In a cooking pan heat 2 tbs cooking oil over medium heat, cook the chilli paste until its fragrant. 
• Add the beans, cook it for about 3 minutes or until softened. 
• Serve it with steamed rice.

Note: Add some red bird's eye chilli to the paste if you want it more spicy.

Jimbaran Grilled Fish (Ikan Bakar Jimbaran)

Ingredients:
700 g white fish fillets or you can use a whole fish
5 tbs sweet soy sauce
2 tbs butter, melted
2 tbs cooking oil
1 lime
Spice paste:
5 shallots
3 cloves garlic
3 tbs coriander powder
2- 3 red chillies
4 candle nuts
2 tsp tamarind paste
2 tsp galangal powder
50 ml water
Salt and pepper

• In a food processor, puree all the spice paste ingredients until smooth. 
• Marinate the fish fillets with the spice paste for an hour or so. 
• Prepare the grilling sauce: In a bowl mix together the melted butter, cooking oil and sweet soy sauce.
• In a grill pan drizzle a little bit of cooking oil, after the pan is hot enough place the fish fillets, brush evenly with the grilling sauce and grill for about 7 minutes on each side or until its golden brown. Squeeze fresh lime juice over the grilled fish and serve it with jasmine rice.

Rendang Padang (Indonesian Coconut Beef Curry)

Ingredients:
1 kg beef stew
750 ml coconut milk
3 kaffir lime leaves
2 stalks lemon grass, trimmed and bruised
2 cm ginger, bruised
3 tbs cooking oil
Dash of sugar

Spice paste:
2 tbs cooking oil
500g shallots
2 tsp galangal powder
6 cloves of garlic
2 tsp ground coriander
1 tsp cumin
2 red chillies or more
1 tbs tamarind paste
Salt and pepper

• In a food processor, puree all the spice paste ingredients until smooth.
• Preheat 3 tbs of cooking oil in a large cooking pan over medium heat, add spice paste puree, lime leaves, ginger, lemon grass and cook it until fragrant. Add the coconut milk, stir constantly until its boiling. Stir in the beef and mix it until well combined, reduce the heat to low and cook it for about 3 hours or until 3/4 of the sauce is gone and the meat turned into darker colour. Stir occasionally for the first hours and once the sauce is thickened stir frequently to prevent burning (for drier result just add the cooking time). Adjust seasoning and add a dash of sugar.
• Remove the lemon grass, ginger, lime leaves. Serve the beef rendang with steamed rice and sambal lado mudo.

Mie Tek- Tek Kuah Pedas (Spicy Noodle Soup)

Ingredients:

200 gr dried egg noodle ( mie telor)

2 eggs

1 tomato, cut into wedges

350 ml water

Salt and pepper

Spice paste:

2 tbs cooking oil

3 cloves garlic, crushed

2 shallots, cut into half

2 candle nuts, crushed

1 tsp chicken stock powder

1 tsp sambal oelek or whole red chilli, sliced (if you want it more spicy add bird's eye chilli or thai chilli)

Toppings:

Shrimp crackers

Fried shallots

• In a food processor, puree all the spice paste ingredients until smooth.
• In a large pot, sprinkle some salt and bring it to boil. Cook the noodle just until 3/4 done, drained.
• Heat 2 tbs cooking oil in a non stick cooking pan over medium heat and add the eggs, stir until cooked. Add the spice paste, cook for 3 minutes or until fragrant. Pour in the water, season it with salt and pepper, add tomatoes and stir for few minutes or until the water is boiling. 
• Add the noodle, stir until well combine. Serve it hot, top it with some crackers and sprinkle with the fried shallots.  

Balinese Shredded Chicken (Ayam Pelalah)

My Balinese grandma handed this recipe down to my mom and she taught me just like grandma used to make. Ayam pelalah is one of the most popular dish in Bali and it is commonly found in balinese mixed rice. This recipe is the Singaraja version of ayam pelalah, you might find it very different from the common recipes out there. In this recipe i had to substitute some of the ingredients because i want it less spicy for my husband and i didn't find coconut oil at the grocery store, but i will write down  the original recipe for you.

Ingredients: 

400 g chicken breast fillet

3 tbs cooking oil

2 tsp sweet soy sauce

1/2 tsp chicken stock powder

2 kaffir lime leaves 

2 tbs lime juice (or limau)

Dash of sugar

Salt and pepper to taste

Chilli paste

Original recipe:

6 to 8 red chillies, seeds removed 

5 to 6 red thai chillies (or more)

1/4 cup of coconut oil or cooking oil

3/4 tsp shrimp paste 

Salt and pepper

Less spicy recipe:

3 red chillies, seeds removed

2 medium red paprika 

1/4 cup coconut oil or cooking oil

3/4 tsp shrimp paste

Salt and pepper

• In a cooking bowl, add cleaned chicken and bring it to boil. After it's boiling let it stand for 3 to 5 minutes or until the chicken cooked through and drain it immediately. Let it cool, shred the chickens and set aside.
• In a food processor or blender, add all the chilli paste ingredients and puree until smooth. 
• In a cooking pan heat 3 tbs oil over medium heat, add the chilli paste, kaffir lime leaves and cook it until fragrant or turn into darker colour (stir frequently).
• Stir in the chicken, keep stirring until the shredded chicken is well coated. Add the chicken stock powder and sweet soy sauce, stir well. Don't forget to taste it and adjust with salt and pepper. Turn off the heat and add the lime juice, stir well and ready to serve with some hot rice.