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   Most of the food that are listed here are mainly served  at Indonesian households. Although I have also listed some popular food that are sold by the street peddlers, which are called "Jajan" food. Most Indonesians have their early lunch or early dinner on the street. It's very popular and it is also the hangouts for youngsters. If you encounter any words (mostly with the ingredients) that you don't understand, the glossary will help you with it.

    As you will see that almost all the Indonesian food use chilli. So those who are new to hot and spicy food better be careful with the amount of chillies you put in the food. You can vary the amount of chillies according to your prefference.

* If you want to print one of the recipes (instead of printing the whole page!), here are the steps to do it:

1.highlight the recipe you want to print with the mouse "Ctrl C" to copy your note pad or any word processor your cursor on the word processor page "Ctrl V" to paste it

6.finally, just click on Print !


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List of Recipes



Soto Bandung     soup from Bandung

Sop Buntut         oxtail soup

Sayur Bening     clear spinach soup


Balado Ikan     fried fish with chilli sauce Padang style

Teri Goreng Pedas     spicy fried dried anchovies

Pindang Ikan     fish cooked with tamarind

Pepes Ikan     marinated fish baked with coconut

Sate Kerang     bar-b-qued cockles on skewers

Ikan Tuna Cabai Hijau    tuna with green chilli


Ayam Panggang Kecap    grilled chicken with sweet soya sauce

Ayam Goreng Bandung    fried chicken Bandung style

Ayam Garo Rica    chillied chicken

Ayam Goreng Kecap    fried chicken in sweet soya sauce

Ayam Bumbu Rujak     chicken in spiced coconut sauce

Ayam Goreng Kalasan    fried chicken Kalasan style

Sambal Goreng Hati     chicken or calf liver in coconut sauce

Sate     Indonesian bar-b-q


Semur Daging     beef in spicy soya sauce

Rendang 1     spicy coconut beef

Rendang 2 / Kalio    spicy coconut beef

Dendeng Balado     crispy cruchy beef with chilli sauce

Daging Bumbu Bali    beef cooked in chilli and sweet soya sauce

Gulai Kambing     lamb stew

Hati Masak Kecap    liver cooked wiwth sweet soya sauce

Sambal or Relishes

Sambal Bajak     hot chilli relish with shrimp paste

Sambal Kacang     peanut sauce

Sambal Kecap     soya sauce with chillies

Sambal Ayam     sambal for fried chicken

Sambal Rawit     bird's eye chilli sambal

Rice and Noodles

Nasi Goreng Kampung     fried rice kampung style

Nasi Kuning     yellow savoury rice

Nasi Uduk     coconut rice



Soto Bandung  (Soup from Bandung) 6 portions * recipe from Doddy Pamudji

250ml water, for boiling

750 gr beef inners(optional)/ beef for soup or brisket/or mix

100 gr turnip, peel and slice it thin

3 tbsp vegetable oil


3 cloves of garlic, peel, and bruised

50 gr galingale, bruised

2 cm ginger, bruised

3  lemon grass, bruised

1 tbsp sugar

2 cubes of chicken stock


5 tbsp fried shallots

100 gr soya beans, soak for approx. 2 hrs, let dry and fry

5 tbsp sliced scallions

5 tbsp slice celery leaves

White Pepper (to correct seasoning)

Slices of lime

Fried prawn crackers (prefferably fried Emping)

Bird's eye chillies sambal (bird's eye chillies relish)

1.Boil water and add the meat. Cook the meat until tender and add some water if necessary.

2.When the meat is cooked, cut them into eating sice cubes and set aside

3.Saute the garlic until golden, add the chicken stock and the rest of the ingredients.

4.Boil all the ingredients

5.Add in the turnip and cook just until it is quite soft

6.Serve while it is hot





Sop Buntut  (Oxtail Soup) for 5-6 people *my recipe

1 kg oxtail

1 cm ginger, slice

1 nutmeg, bruised

2 cloves

4 cloves garlic, minced

8 shallots, slice thinly

3 tbsp margarine /vegetable oil

1 tsp white pepper

150 gr carrots, slice to your prefference

200 gr potatoes, slice to your prefference

3 tomatoes, cut into quarters

2 scallions, slice into 2 cm

2 tbsp celery leaves, slice into 2 cm

t bsp fried shallots

salt, to your prefference

1.Put the oxtail into a big  saucepan, fill with water until it is covered. Cook the oxtail with ginger and throw the water before it reaces the boiling point (this is to get rid of the fat and the fowl smell)

2.Saute garlic until fragrant with the margarine or vegetable oil

3.Add shallots

4.When the shallots are golden, put in 1,5 lt water and bring it to boil

5.Put in the oxtail, salt, nutmeg, clobes, and pepper

6.Cook with low fire until the oxtail is tender / this can be done faster by cooking it in a pressure cooker instead of cooking with low fire in a regular pan.

7.Add water if necessary

8.When the oxtail is tender, add the tomatoes, carrots, potatoes, scaliions, and celery leaves. Cook until all the vegetables are soft

9.Serve hot with fried shallots





Sayur Bening      (Spinach Soup)for 5-6 people  *recipe from Yasa Boga

750 cc water

2 sweet corns, cut into 4 cm wide

2 labu siam, cut into quarters

450 gr spinach, chopp coarsely

2 shallots, finely sliced

3 cm temu kunci, finely sliced

salt and sugar, to your prefference

1.Bring water to  boil, and put int the corns, shallots, and temu kunci

2.When the corns are soft, add the labu siam and cover the pan for 5mn

3.Put in the spinach

4.Add salt and sugar, adjust the seasoning

5.Remove the pan from the stove



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Balado Ikan   (Fried Fish With Chilli Sauce, Padang Style)         for 5-6 people *recipe from Yasa Boga

500gr mackerel (you cook the fish as a whole or cut into smaller pieces)

1 tsp salt

1/2 tsp turmeric

2 tbsp fresh lime juice

vegetable oil

6 shallots, finely sliced

4 fresh red chillies (you can put more if you like it hot), grind

1 tsp salt

1 tomato, finely sliced

2 tbsp fresh lime juice

1.Rub the fish with turmeric, salt,a nd 2 tbsp fresh lime juice and set it aside for 10 mn

2.Fry the fish until  golden, remove it from the frying pan , put it on a kitchen paper and set aside

3.Leave only 100 cc oil in the frying pan

4.Saute the shallots until golden

5.Add chillies, tomato, and stir until cook

6.Lower the heat and add the 2 tbsp fresh lime juice and mix well

7.Finally, add the fried fish, mix well, and remove from the stove

8.Serve while it is hot





Teri Goreng Pedas          (Spicy Fried Dried Anchovies)  for 5-6 people *my recipe

150 gr dried anchovies, (take away the head - optional)

5 shallots, finely sliced

4 fresh red chillies (or more if you like it very hot), grind

1/2 tsp salt, grind together with the chillies

1-2 fresh lime, extract the juice

oil for frying

1.Fry the dried anchovies until crunchy / slight change in colour(but becreful not to fry it too long for it will taste bitter), dry them on kitchen paper

2.Saute shallots with 10 tbsp of oil until golden, add chillies, stir until the chillies are cooked. Lower the heat

3.Pour in the lime juice and mix well

4.Add the dried anchovies and adjust seasoning with salt (if necessary), mix well





Pindang Ikan         (Fish Cooked With Tamarind)*recipe from Sri Owen 

4 mackerel

225 mlll vinegar

6 shallots

4 cloves garlic

3 tbsp vegetable oil

1/2 tsp chilli powder

1/2 tsp cayenne pepper

1/2 tsp ground galingale

1 tbsp dark soy sauce

1 tbsp tamarind water

cucumber slices

lemon wedges

1.Clean and prepare the mackerel and remove the heads

2.Add the vinegar to 750 ml of cold water and use to wash the fish, then finse under cold running water and pat dry.

3.Rub the fish with salt and set aside.

4.Slice the sahllots and garlic

5.Heat the oil in a wok and stir.fry the shallot and garlic for 2 mn

6.Add chilli, pepper, galingale  soy sauce, tamrind water and 500 ml of water.

7.Bring to boil, then lower the heat, adjust seasonings to taste, and allow to simmer for 5 mn, stirring occasionaly

8.Lay the fish in a casserole dish and pur the sauce on top, then cook in amoderately slow oven for 45-50 min

9.Remove fish abd transfer to a serving dish

10.Strain  the sauce over the fish and garnish with the cucumber and lemon wedges





Pepes Ikan         (Marinated Fish Baked With Coconut)*recipe from Sri Owen

1 kg fish (fillet/ steaks/whole)

4 cloves garlic

125 ml tamarind water

1/2 tsp salt

freshly ground black pepper

1 tsp chilli powder

4 tbsp peanut oil

6 shallots

1/2 tsp crumbled shrimp paste

1 tsp brown sugar

1 tbsp fresh lemon juice

125 gr freshly grated coconut

2 sprigs fresh mint

1.If using a large section of fish, cut into 4 pieces

2.Crush half the garlic and mix together with the tamarind water, salt, pepper and half the chilli powder

3.Pour over the fish and set aside for 30 min, turning the fish occasionally

4.Lay the fish side by side in a casserole and add the marinade, tpgether with 2 tbsp of oil

5.Place  in a moderate oven and bake for 25 min

6.Meanwhile, chop the shallots and remaining chilli powder, and adjust seasonings to taste

7.Mix well, then add the coconut and 75 ml of water

8.Bring to the boil and allow to simmer for 2-3 min

9.Remove the casserole from the oven, arrange the sprigs of mint on top of the fish and pour on the sauce

10.Replace the dish in the oven and bake, uncovered, at the same temperature for a further 10-15 min

11.You can also cook under a slow grill until the fish browns on top (as an alternative)





Sate Kerang     (Bar-b-q cockles on Skewers)    for 5-6 people *recipe from Yasa Boga

500 gr cockles (medium to big size)

3 bay leaves or salam leaves

1 lemon grass, bruised

3 tbsp sweet soya sauce

Make into a paste:

3 cloves garlic

7 small shallots

3 candlenuts or cashew nuts, roast

2 red chillies

1/2 tbsp sliced galingale

1 tsp tamarind water

1.Sauté the  paste with 3 tbsp of oill until fragrant

2. Add in the rest of the ingredients

3.Pour in  -/+ 200 ml of water

4.Cook until the cockles are cooked and the water evaporates

5.Set it aside and let it cool

6.Put the cockles into the skewers and grill until hot.





Ikan Tuna Cabai Hijau       (Tuna With Green Chilli) *recipe from Mrs. Fanis

1 tin of white tuna

2 onions

2 cloves of garlic

5 green chillies

2 paprika

2 medium sized tomatoes

2 cm ginger

3 tbsp oil

salt & sugar

1.Slice all ingredients

2.Heat oil and sauté the onion  and garlic until fragrant

3.Add green chillies, tomatoes, ginger, salt and sugar

4.When it's cooked, add in the tuna and cook for another 5 min.

5.Put in paprika and cook for another 10 min

6.Serve while hot



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Ayam Panggang Kecap    for 5-6 people  (Grilled Chicken With Sweet Soya Sauce)*recipe from Yasa Boga

1 whole chicken, cut into 8 pieces

4 tbsp sweet soya sauce

2 tbsp lime juice

4 tbsp margarine

salt and sugar to taste

Make into a paste:

100gr red chillies, boil

5 cloves garlic

7 small shallots

1.Sauté the paste with the margarine until fragrant

2.Add the chicken and cook until  it changes colour

3.Add water if necessary

4.Pour the sweet soya sauce, lime juice, salt and sugar

5.Cook in low heat until the meat is tender

6.Take off from the stove

7.Grill the chicken in a griller or oven and baste with the sauce




Ayam Goreng Bandung             (Fried Chicken Bandung Style)*recipe from Dapur Pintar

250 cc water

2 stem lemon grass

2 lime

1 whole chicken, cut into serving pieces


Make a paste:

5 candlenuts or cashew nuts

6 shallots

2 cloves garlic

2cm turmeric or 1 1/4 tsp turmeric

a piece of galingale

salt to taste

1.Clean the chicken

2.Mix the chicken with the paste

3.Put chicken in a pan with 250 cc   of water and the lemon grass

4.Bring the water to boil, then cook in low heat

5.Cook until the meat is tender and utnil the water evaporates

6.When the chicken is tender, take off from stove and separate the marinate crumbs from the chicken

7.Heat oil in high heat and fry the chicken until crispy

8.Take off from stove and garnish with the marinate crumbs

9.Sprinkle with the lime juice (optional) and eat it with Sambal Ayam





Ayam Garo Rica                 (Chillied Chicken) *recipe from Dapur Pintar

1 whole chicken, clean

2 lime

6 pieces of lime leaves

13 red chillies (or much less for those who wants it mild)

2 cm ginger

35 gr shallots

salt to taste

3 tbsp oil

1.Rub the chicken with salt and lime juice

2.Grind all the ingredients except the shallots and the lime leaves

3.Thinly slice the shallots

4.Heat oil and sauté the shallots until fragrant

5.Add all the ingredients and stir until cooked

6.Put in the chicken and and stir for a while until it changes the colour

7.Sprinkle with a little water

8.Cover the pan until it is cooked

9.Sprinkle with more water if necessary





Ayam Goreng Kecap             (Chicken  Fried in Sweet Soya Sauce)*recipe from Dapur Pintar

1 whole chicken

salt and pepper to taste

5 cloves garlic, bruised

1 tbsp butter

2 tbsp sweet soya sauce

2 lime


1.Cut the chicken into 4 parts

2.Rub the chicken with salt and pepper and set it aside for 10 min

3.Heat oil, and fry the chicken until cooked

4.Cut chicken into serving pieces

5.Heat butter and put in the garlic

6.Sauté the garlic until fragrant

7.Add the soya sauce and the chicken

8.Mix well

9.Sprinkle the chicken with the lime juice and serve hot





Ayam   Bumbu Rujak    66 ( Chicken In Spiced Coconut Sauce ) *recipe from   Elly

1 medium-size chicken

3 shallots

3 cloves garlic

2 tsp chopped lemon grass

1/2 tsp chilli powder

1/2 tsp ground galingale or 2cm thin sliced fresh galingale

2 cm fresh ginger

1/2 tomato or 1 small tomato

1 piece of salam leaves or curry leaves or bay leaves

1/4 tsp sugar

salt, pepper

monosodium glutamate (optional)

2 tbsp veg oil


100 ml thin coconut milk

1. Grind all the ingredients ( except bay leaf, lemon grass, and tomato ) to a paste

2. Saute the paste

3. Add the bay leaf, lemon grass, and tomato

4. Mix thoroughly

5. Add the chicken and saute for 2-3 minutes

6. Put in water just enough to cook the chicken, say..... half way to the top of the chickem

7. Cook covered in medium heat until chicken is tender

8. Add in the coconut milk and cook until the sauce thickens

9.Serve hot





Ayam Goreng Kalasan      666     (Kalasan Fried Chicken)* recipe from Henky Ruruwente

1/2 chicken

4 shallots

2 cloves garlic

1 tbsp palm sugar

2 lt coconut milk

salt, pepper

oil for frying

1. Grind shallots and garlic until fine

2.Dissolves palm sugar in tbsp of water

3.Boil the chicken and the spices in coconut milk, give salt and pepper to taste, then

cook the chicken (cover the pot) until the coconut milk dries up.

4.Leak through the chicken, then fry until golden brown





Sambal Goreng Hati   66 ( Chicken or Calf Liver in Coconut Sauce)*recipe from   Elly

450 gr calf or chicken liver

2 medium size potatoes

1 large onion or 3 shallots

3 cloves garlic

4 fresh red chillies or 1 tsp chilli powder ( or less)


1 big tomato (sliced)

2 salam leaves or bay leaves

large pinch ground galingale or 2 cm thinly sliced galingale


1-2 large pinch of sugar

1 tsp chopped lemon grass

2oo ml thick coconut milk

5 tbsp veg oil / peanut oil

1 tsp crumbled shrimp paste (optional)

1. Boil the liver until it is hard (+-5 min)

2.Dice the liver and fry half way through, remove from.pan

3.Dice the potatoes and fry half way through, remove from pan

4.Leave only 2 tbsp of oil

5.Grind the lemon grass, chillies, shallots, garlic, and kencur to a paste

6.Saute the paste in the remaining oil until the it has a fragrant smell

7.Add the bay leaves, galingale, and tomato

8.Put in the liver and add approx. 200 ml of water

9.Cook at low heat and cover

10.Boil until half of the water is gone

11.Add in the coconut milk and stir

12.Cook for another 5 min and serve hot





Sate         66 ( Indonesian bar-b-q)*my mom's recipe

Sambal kacang (Peanut sauce ) and sambal kecap are the best accompaniments for Sate

250 gr chicken breast ( but I prefer the upper leg, because the breast is too dry. Although it takes more work but I prefer it to the dry breast. )

*You can also use rump steak or shoulder of lamb

2 cloves garlic

4 shallots

2 tbsp honey (optional)

a pinch of monosodium glutamate (optional)

2 tbsp sweet soya sauce




1. Cut the meat into cube forms

2.Slice the shallots very thinly and chop the garlic

3.Marinate the chicken in the shallots, garlic,  honey and soya sauce mixture for a minimum of one hour but preferably for 1 night.

4.Put 3-4 pieces of meat on each skewer

5.Dip in the skewers in a small amount of butter and soya sauce before grilling over red hot charcoal for 4-5 minutes

(if it is bad weather outside you can grill it in the oven griller. But if you don't have any griller, you can saute the sate in 1 tbsp of oil.)



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Semur Daging    66 (Beef In Spicy Soy Sauce)*my recipe

You can replace the beef with ox tongue (you will have to boil it until tender), chicken, and eggs.

250 gr sirloin or fillet steak

1 tomato

4 shallots or 1 onion

4 cloves garlic

2 candlenuts (you can replace this with raw cashew nuts) (optional)

4 cloves

1/4 tsp nutmeg

4 tbsp sweet soya sauce

1 lt beef broth

salt and pepper

1.Cut the meat into 4 pieces

2.Grind the shallots, garlic, and the candlenuts into a paste

3.Roughly chop the tomato

4.Stir-fry the paste for 1 minute

5.Add the meat, tomato, cloves, and nutmeg.

6.Cook till fragrant, add soya sauce, salt and pepper.

7.Stir thoroughly, pour the broth and boil until the tomato dissolves.





Rendang 1 666 (Spiced Coconut Beef) *from Henky Runtuwene

250 gr brisket

5 shallots

4 cloves garlic

20 candle nuts (optional)

1 cm ginger

1 cm turmeric

3 cm galingale

1/4 tsp coriander

1 tbsp tamarind (optional)

4 red chillies or 3 tsp chilli powder

1 stem lelmon grass

1 tsp salt

1/2 lt thick coconut milk

1 tsp palm sugar

1. Boil the beef in 2 lt water. After cooked,, slice meat into largish cubes. Leak through and leave its broth about 1 lt, set apart.

2.Dissolve tamarind and palm sugar in 2 tbsp of water.

3.Grind shallots, garlic, candlenuts, ginger, galingale, turmeric, coriander, red chillies, and limon grass into paste.

4.Then saute the spices and the meat. After fragrant, add tamarind water and palm sugar.

5.Stir evenly, add salt to taste and pour the broth.

6.Cook in moderate heat, let it simmer until it dries up.

7.Pour the coconut milk and let it simmer again until it the liquid is almost finish. (becomes oily)





Rendang 2  / Kalio       666 (Spiced Coconut Beef)    * recipe from Sri Owen

1.5kg brisket

6 shallots

3 cloves garlic

2 tsp ground ginger

1 tsp turmeric

3 tsp chilli powder$25 mm knob galingale

1.75 liter thick coconut milk

1 bayleaf

1 stem lemon grass

1 tsp salt

To make Kalio:

1.Cut the meat into largish cubes, bigger than bite-sized

2.Peel and finely slice the shallots and cursh the garlic

3.Put these, with  all the other ingredients (except the meat) into a large wok

4.Then put the meat in, give it a stir, and start cooking over a medium heat

5.Let it bubble for 2 1/2 hrs. stirring it from time to time

6.The coconut milk will have become quite thick by the end of tis time

7.Finally, adjust seasonings to taste and serve hot

To make Rendang:

1.Transfer the Kalio to a clean wok and continue cooking over a low heat for another 30 min, still stirring occasionally

2.Stir continuously for a further 15-20 min, or until the oil has almost disappeared

3.Serve hot with plenty of rice





Dendeng Balado  66 (Crispy crunchy beef with chilli sauce)*recipe from Mrs.Fanis Ismail

1/2 kg rumpsteak

5-10 red chillies (seeded)

*you can also use 3 tbsp                          

of "sambal oelek" (you can buy it)

4 shallots or 2 onions

3 cloves garlic

2 tsp coriander powder

1 tsp vinegar (rice vinegar)

1 tbsp sugar


4 tbsp oil for frying

1. Cut the meat into thin slices

2Grind 2 cloves garlic, coriander powder, and salt into paste.

3.Beat the meat lightly in order to get a crispier meat when it is fried

4.Marinate the meat with the mixture for at least 20 minutes

5.Slice the seeded chillis in halves lengthwise, add the remaining of the garlic and coarsely grind them

6.Slices the shallots or onions

7. Heat the oil and fry the meat in batches for about the 3 minutes on each side, dry them on absorbant paper

8.Saute the shallots in the remaining oil (you can also use fresh oil) until golden

9.Add in the chillies and garlic mixture

10.Add vinegar, salt and sugar and cook for at least 15 minutes on moderate heat

11.Adjust seasoning

12.You can serve the meat with sauce poured on top of it.




Daging Bumbu Bali         (Beef Cooked in Chilli and Sweet Soya Sauce) for 5-6 people  

*recipe from Yasa Boga

500 gr roast beef

1 stem of lemon grass, bruised

5 tbsp sweet soy sauce

salt and sugar to taste

Make a paste:

3 large red chillies (you can use up to 6 or more if you want it HOT!)

5 candle nuts or cashew nuts, roast

7 shallots

3 cloves garlic

1 tsp finely sliced ginger

1/2 tsp crumbled shrimp paste

1Slice the beef  into 1/2x5x7cm

2.Heat 3 tbsp of oil and sauté the paste until fragrant

3.Put in all the ingredients, stir until the beef chages colour

4.Add 1 lt of water, and cook until the sauce thickens and the meat tender

5.Take off from heat and serve





Gulai Kambing        (Lamb Stew) *recipe from Sri Owen

1 kg shoulder of lamb

1 onion

2 cloves garlic

4 candlenuts/cashew nuts

1 tbsp chopped lemon grass

1 tsp finely chopped ginger

1/3 tsp chilli powder

1/3 tsp cayenne pepper

1/3 tsp ground galingale

1/2 tsp turmeric

120 ml tamarind water

900 ml thick coconut milk

1 tbsp vegetable oil

1 tsp brown sugar

2 tsp ground coriander

3 cloves

1 bay leaf

small stick of cinnamon

salt to taste

1.Bone the lamb and cuut into small pieces

2.Chop the onoion and garlic and put in a blender together with the candlenuts, lemon grass, ginger, chilli powder, cayenne pepper, galingale, turmeric and tamarind water.

3.Blend for a short time to produce a smooth paste

4.Heat the oil in a saucepan and fry the spice-paste for 1 min then add the meat and stir-fry for 2 minutes

5.Add 450 ml of wataer and bring to a low boil

6.Cover the pan and allow to simmer for 15 minutes, then uncover and add the sugar, coriander, bay leaf, cinnamon stick and coconut milk

7.Stir well and bring just to boiling point, then lower heat and allow to simmer for 25-30 min, stirring freequently

8.When the sauce is reduced by half, remove the cloves, bay lealf, and cinnamon stick and adjust seasoning to taste

9.Serve immediately





Hati Masak Kecap             (Liver Cooked With Sweet Soya Sauce) *my recipe

*it's best to boil the liver before cooking with a bit of salt and 3 cloves of garlic (sliced or crushed) to get rid of the pungent smell. Boil for -+5 min.

1/4kg liver (you can use any liver), cut into small cubes

1/4kg potatoes, cut into small cubes and deep fry half way through

8 shallots, slice

2 cloves garlic, slice (optional)

1 fresh red chilli, slice

8 green chillies (or less, if you don't want it to be hot), chopped

1/2 tsp white pepper

1 tsp salt

5 tbsp sweet soya sauce

monosodium glutamate (optional)

1.Stir fry the shallots and garlic, if using garlic, until it starts to change colour

2.Add liver and stir for 2 min

3.Add the fried potatoes and the rest of the ingredients

4.Pour in a little bit of water (just enough to obtain some sauce)

5.Cook for a further 5 min or until the chillies are wilted and it's ready to serve



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Sambals (Relishes)

Sambal Bajak   66 (Hot Chilli Relish With Shrimp Paste)*recipe from Elly

30 gr red chillies (seeded)

2 shallots

1 clove garlic

1 tbsp shrimp paste

salt and sugar for seasoning

monosodium glutamate (optional)

2-3 medium tomatoes (chopped)

2 tbsp peanut or vegetable oil

1. Grind the shallots and garlic into paste

2.Add the shrimp paste and mix thoroughly with the paste

3.Saute the mixture for 1 minute and add in the tomatoes

4.Pour in a little bit of water

5.Cook covered on moderate heat until the water evaporates



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Sambal Kacang     6 (Peanut Sauce)*recipe from Elly

150 gr peanut (roasted) or 4 tbsp peanut butter (not too sweet)

1 tsp chilli powder

1 clove garlic


sugar, preferably palm sugar

2 smootly grind kaffir lime leaves (optional)

1/2 tbs tamarind (optional)

1.Grind the garlic, peanuts, chilli, sugar till fine

2.Add the kaffir lime leaves and tamarind

3.Dilute in 200 ml of water or just enough to make it quite liquid

4.Boil the mixture and add sugar according to your taste





Sambal Kecap   6 ( Soya Sauce With Chillies)*my recipe

1-2 small chillies

2 shallots

2 tsp kaffir lime juice or fresh lime juice

3 tbsp sweet soya sauce


1.Slice the chillies and shallots into thin slices

2.Mix in the soya sauce and lime juice

3.Add the pepper on top





Sambal  Ayam     (Sambal for Fried Chicken) *recipe from Dapur Pintar

3 sdt oil

1 medium tomato,sliced

2 salam leaves or bay leaves, tear into small pieces

1 lemon grass (use only 2 cm from the root tip)

a pieces of galingale, cut into pieces

Make into paste:

6 shallots

1 sdt crumbled shrimp paste / terasi

salt, sugar to taste

1.Sauté all the ingredients until   fragrant

2.Take off from stove and serve





Sambal Rawit      (Bird's Eye Chillies Sambal )* recipe from Doddy Pamudji

This sambal is recommended for those who know what they are                                                  doing ! :)

15 ripe /old bird's eye chillies, soak them in boiled water for a while

1/2 tsp sugar

1/2 tsp rice vinegar

50 cc water

1.Make the chillies and sugar into a paste

2.Mix all ingredients and serve



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Rice and Noodles


Nasi Goreng Kampung   6 (Kampung Style Fried Rice) *recipe from  Elly

*this is best eaten with sliced tomatoes, cucumber, fried eggs, and shrimp crackers.

450 g long-grain rice

3 shallots

2 fresh red chillies

1 clove garlic

125 g chicken (optional)

1/4 tsp of shrimp paste or 1 tbsp fish sauce

2 eggs


pepper (optional)

monosodium glutamate (optional)

1 tbsp sweet soya sauce

2 tbsp cooking oil

1. Grind the shallots, garlic, chillies, shrimp past a to a paste

2. Heat oil

3.Saute the paste

4. Put in the eggs, monosodium glutamate, salt, and the rice and mix them

5. Add in the soy sauce and mix thoroughly





Nasi Kuning        (Yellow Savoury Rice) *recipe from Sri Owen

450 gr long-grain rice

2 tbsp vegetable oil

1 tsp turmeric powder

1 tsp ground coriander

1/2 tsp ground cumin

600ml coconut milk

1/2 salt

50mm cinnamon stick

1 clove

1 bayleaf

1.Soak the rice in cold water for 1 hr

2.Then wash and drain in a colander

3.Heat the oil in a saucepan, add the rice and stir-fry for 2 min

4.Pour in the coconut milk, add the salt, cinnamon  stick, clove and bayleaf and bring to the boil

5.Cook until the liquid has been absorbed, then steam the rice for 10 min

6.Alternatively, after boiling place a tightly-fitting lid on the pan and leave over a low heat for 10 min then remove from the heat and allow to stand for a further 8-10 min

7.Discard the cinnamon stick, clove and bayleaf before serving





Nasi Uduk            (Coconut Rice)* recipe from Sri Owen

450gr long-grain rice

2 tbsp peanut oil

600ml coconut milk

1 tsp salt

pandanus leaf or bayleaf

1.Soak the rice in cold water for 1 hr

2.Then wash under cold running water and drain thoroughly

3.Heat oil in a saucepan and stir-fry the rice for 3 min

4.Then add the coconut milk, salt and pandanus leaf or bayleaf and boil until all the liquid has been absorbed

5.Finally, cover the pan with a tightly-fitting lid and leave, undisturbed over a low heat for 12-15 min

6.Discard the pandanus leaf or bayleaf before serving





Mie Goreng   6 (Fried Noodles)* recipe from Henky Runtuwene

250 gr egg noodles (cooked)

100 gr chicken

100 gr shrimp

3 pieces of meat balls

3 shallots

3 cloves garlic

100 gr cabbage

1 spring onion (only the green part)

1 celery leaves (optional)

1 tomato

1 tbsp sweet soya sauce

salt and pepper

1. Clean the shrimps, then slice the shrimps, chicken, meat balls, cabbage, spring onion, celery and tomato

2.Saute all the ingredients except the soy sauce and noodles. for 2 minutes.

3.Add in the noodles

4.Add the soy sauce, salt and pepper and stir thoroughly



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