ID Top 10 traditional Indonesian recipes.

Ingredients

• 1½–2 cups rice
• kecap manis, as needed
• 2–4 egg
• 1 tsp–2 tbsp garlic, to taste
• shallots, as needed
• chili, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Nasi Goreng and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g beef
• 1–3 cups coconut milk
• 1 tsp–2 tbsp lemongrass, to taste
• galangal, as needed
• 1 tsp–2 tbsp chiles, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beef and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g chicken
• 1 lb / 450 g beef
• 1 tsp–2 tbsp spices, to taste
• peanuts, as needed
• kecap manis, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Satay until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1–2 cups prepared vegetables
• 6–8 oz / 170–225 g tofu
• 2–4 eggs
• 1½–2 cups potatoes
• 1 tsp–2 tbsp peanut sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Gado-Gado in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g chicken
• turmeric, as needed
• 10–12 oz / 280–340 g noodles
• 2–4 eggs
• 1–2 cups prepared herbs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the chicken and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g beef meatballs
• 10–12 oz / 280–340 g noodles
• 1–3 cups broth
• 1–2 cups prepared greens
• fried shallots, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beef meatballs and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 10–12 oz / 280–340 g egg noodles
• kecap manis, as needed
• 1–2 cups prepared vegetables
• 2–4 egg
• 1 lb / 450 g chicken
• 6–8 oz / 170–225 g tofu
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Mie Goreng until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g chicken
• turmeric, as needed
• 1 tsp–2 tbsp garlic, to taste
• coriander, as needed
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the chicken for Ayam Goreng.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• enough dough for serving or wrapping
• 2–4 eggs
• 1 lb / 450 g meat
• 1 tsp–2 tbsp chocolate, to taste
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Martabak and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Martabak warm, fresh or chilled depending on the traditional style.

Ingredients

• tempeh, as needed
• kecap manis, as needed
• 1 tsp–2 tbsp garlic, to taste
• chili, as needed
• shallots, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Tempeh Orek in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.