Indonesian recipes

Choosing a indonesian recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Nasi goreng with a fried egg

  Preparation takes 11 minutes. Cooking takes 20 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: plain cooked long-grain white rice, shallots, garlic, red chilli, terasi or belacan shrimp paste. Equipment: 30 cm wide frying pan or 32 cm wok, with a lid or cover, 24–26 cm non-stick frying pan, Broad spatula, Chopping board and knife, Kitchen scales and measuring spoons, Small bowl, Two serving plates.

  Kitchen tip: Use the specified broad pan. A smaller pan crowds this quantity and encourages steaming; do not try to compensate with more oil.

• Indonesian Poached Chicken with Tropical Fruit Sambal

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: whole chicken, cleaned and rinsed, lemongrass, bruised, fresh ginger, kaffir lime leaves, torn, salt. Equipment: large pot with lid, medium saucepan with lid, blender or mortar and pestle, frying pan, knife, cutting board, measuring spoons, mixing bowl, spoon.

  Kitchen tip: Ensure the poaching water simmers gently to keep chicken tender and avoid toughening the meat.

• Indonesian Pressure-Cooked Chicken Rendang with Coconut Rice

  Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, coconut milk (for rendang), coconut milk (for rice), jasmine rice, shallot. Equipment: pressure cooker or electric pressure cooker, rice cooker or pot for rice, blender or food processor, knife, cutting board, measuring cups and spoons, spatula or wooden spoon.

  Kitchen tip: Use bone-in chicken thighs as they remain moist and flavorful under pressure cooking.

• Indonesian Chicken Dumplings with Coconut Rice

  Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: ground chicken, finely chopped shallots, garlic, minced, ground coriander, ground turmeric. Equipment: pressure cooker or Instant Pot, mixing bowl, spatula or spoon, steamer basket or trivet, measuring cups and spoons, knife and chopping board, rice cooker or saucepan.

  Kitchen tip: Use fresh ingredients for best flavor and food safety.

• Indonesian Pepes Ikan (Steamed Spiced Fish in Banana Leaves)

  Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: fresh white fish fillets (snapper, cod, or tilapia), clean banana leaves, softened by warming over a flame or in hot water, garlic, peeled, shallots, peeled, red bird’s eye chilies (adjust to taste). Equipment: steamer or large pot with steaming rack, blender or food processor, knife, cutting board, mixing bowl, kitchen scissors or knife to cut banana leaves.

  Kitchen tip: If you cannot find fresh banana leaves, parchment paper can be used but the flavor will be less authentic.

• Indonesian-Inspired Poached Chicken with Spiced Pumpkin and Coconut Rice

  Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, vegetable oil, onion, garlic, fresh ginger. Equipment: large skillet or wide saucepan with lid, baking tray, mixing bowl, medium saucepan with lid, wooden spoon, knife, cutting board.

  Kitchen tip: Check the chicken’s internal temperature with a meat thermometer to ensure proper doneness for food safety.

• Indonesian Spiced Tofu Grain Bowl with Steamed Vegetables

  Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: pressed and cut into 2 cm cubes, for seasoning tofu, for marinating tofu, for frying tofu, uncooked. Equipment: large frying pan or wok, medium saucepan with lid, steaming basket or steamer insert, mixing bowl, knife, cutting board, measuring spoons, spoon or whisk.

  Kitchen tip: Press tofu thoroughly before marinating to ensure it crisps up nicely during frying.

• Balinese Braised Chicken with Crispy Tempeh Dumplings

  Preparation takes 40 minutes. Cooking takes 90 minutes. Allow 130 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, young jackfruit, coconut milk, vegetable oil, onion. Equipment: large heavy-bottomed pot with lid, grater or microplane, knife and chopping board, mixing bowl, frying pan, slotted spoon, measuring spoons, can opener, fork or food processor.

  Kitchen tip: Use bone-in chicken thighs for more flavor and moisture; skin-on adds richness but can be removed before serving if preferred.

• Indonesian Ayam Bumbu Kuning with Coconut Rice

  Preparation takes 30 minutes. Cooking takes 40 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: bone-in chicken thighs, skin on, shallots, garlic, turmeric, ginger. Equipment: large saucepan with lid, blender or mortar and pestle, frying pan, knife, cutting board, measuring cups and spoons, rice cooker or pot for rice.

  Kitchen tip: Use bone-in thighs for juicier, more flavorful chicken compared to breasts.

• Indonesian Grilled Chicken Salad Bowl with Tropical Mango and Coconut Rice

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, jasmine rice, coconut milk, water, ripe mango, peeled and sliced. Equipment: grill or grill pan, medium saucepan with lid, mixing bowls, knife, peeler or mandoline, tongs, measuring cups and spoons.

  Kitchen tip: Marinate chicken at least 15 minutes but no longer than 2 hours to avoid overpowering the delicate meat.

• Poached Indonesian Ayam Bumbu Kuning Grain Bowl

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, lemongrass, bruised and cut into 5 cm lengths, fresh turmeric root, peeled and chopped (or 1 tsp ground turmeric), garlic, peeled, ginger, peeled and chopped. Equipment: medium saucepan, blender or food processor, large skillet or shallow pan, fine mesh strainer (optional), medium pot with lid.

  Kitchen tip: Poaching chicken gently instead of boiling helps keep it tender and juicy.

• Indonesian Chicken Stew with Seasonal Vegetables

  Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, trimmed, vegetable oil, onion, thinly sliced, garlic, minced, fresh ginger, minced. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.

  Kitchen tip: Brown the chicken thoroughly to develop deeper flavor and color in the stew.