Ste Magazine

Tag: traditional Indonesian dish

  • Fried Tempe Recipe

    Fried Tempe Recipe

    Fried Tempe Recipe

    Tempe at glance: A fermented soybean product that is incredibly versatile. Tempeh is high in protein and has become popular among vegetarians and vegans worldwide.

    Ingredients:

    • 1 block tempeh, sliced
    • 3 cloves garlic, minced
    • 2 tbsp soy sauce
    • 1 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp lime juice
    • 1 tsp ground coriander
    • 1 tsp turmeric powder
    • 1 tbsp vegetable oil

    Instructions:

    1. Mix the garlic, soy sauce, sweet soy sauce, lime juice, coriander, turmeric, and oil in a bowl.
    2. Add the tempeh slices and marinate for at least 30 minutes.
    3. Heat oil in a pan and fry the tempeh until golden brown on both sides.
    4. Serve as a side dish or snack.
  • Pempek Recipe

    Pempek Recipe

    Pempek Recipe

    Pempek at glance: A fish cake delicacy from Palembang, usually made from mackerel and tapioca. It’s often served with a sweet and sour vinegar sauce called cuko.

    Ingredients:

    • 1 lb mackerel fillet, minced
    • 1 cup tapioca flour
    • 2 cloves garlic, minced
    • 1 egg
    • 1 tsp salt
    • 1/2 tsp sugar
    • Water, as needed

    Sauce (Cuko):

    • 2 cups water
    • 1/2 cup palm sugar
    • 4 cloves garlic
    • 5-6 bird’s eye chilies
    • 2 tbsp tamarind paste
    • Salt to taste

    Instructions:

    1. Mix the minced mackerel, tapioca flour, garlic, egg, salt, and sugar. Add water as needed to form a dough.
    2. Shape the dough into oval patties or cylinders.
    3. Boil the patties in water until they float. Remove and set aside.
    4. For the sauce, blend the garlic and chilies. Boil water, palm sugar, and tamarind paste until the sugar dissolves. Add the garlic and chili mixture. Simmer until thickened.
    5. Serve the pempek with the sauce on the side.
  • Bakso Recipe

    Bakso Recipe

    Bakso Recipe

    Bakso at glance: Indonesian meatballs, often served in a rich broth with noodles, tofu, and vegetables. Bakso has a unique texture and flavor that has made it popular in many countries.

    Ingredients:

    • 1 lb ground beef
    • 1/2 lb ground chicken
    • 2 tbsp tapioca flour
    • 1 egg
    • 4 cloves garlic, minced
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp ground nutmeg

    Broth:

    • 2 liters of beef broth
    • 4 cloves garlic, minced
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp sugar

    Accompaniments:

    • Cooked noodles
    • Tofu, cubed and fried
    • Bok choy, blanched
    • Fried shallots (for garnish)

    Instructions:

    1. Mix the ground beef, ground chicken, tapioca flour, egg, garlic, salt, pepper, and nutmeg. Form into meatballs.
    2. Bring a pot of water to a boil. Drop the meatballs into the boiling water until they float to the surface. Remove and set aside.
    3. In a separate pot, sauté garlic until fragrant. Add the beef broth, salt, pepper, and sugar. Bring to a boil.
    4. Add the meatballs to the broth and simmer for 10 minutes.
    5. Serve the meatballs and broth with noodles, tofu, and bok choy. Garnish with fried shallots.
  • Gado-Gado Recipe

    Gado-Gado Recipe

    Gado-Gado Recipe

    Gado-Gado at glance: A vibrant and healthy vegetable salad served with a delicious peanut sauce dressing. Gado-gado typically includes a mix of steamed vegetables, boiled eggs, tofu, and tempeh.

    Ingredients:

    • 1 cup green beans, trimmed and blanched
    • 1 cup cabbage, shredded and blanched
    • 1 cup bean sprouts, blanched
    • 2 potatoes, boiled and sliced
    • 1 block of tofu, fried and cubed
    • 1 block of tempeh, fried and cubed
    • 2 hard-boiled eggs, halved
    • 1 cucumber, sliced
    • Fried shallots (for garnish)

    Peanut Sauce:

    • 1 cup peanuts, roasted
    • 2 cloves garlic
    • 2 red chilies
    • 2 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp tamarind paste
    • 1 tbsp brown sugar
    • Water, as needed

    Instructions:

    1. Blend the peanuts, garlic, and chilies until smooth. Add sweet soy sauce, tamarind paste, and brown sugar. Thin with water to desired consistency.
    2. Arrange the vegetables, tofu, tempeh, and eggs on a platter.
    3. Pour the peanut sauce over the salad.
    4. Garnish with fried shallots and serve.
  • Satay (Sate) Recipe

    Satay (Sate) Recipe

    Satay (Sate) Recipe

    Satay (Sate) at glance: Skewers of marinated meat, usually chicken, beef, or lamb, grilled to perfection and served with a rich peanut sauce. Satay has become a favorite street food in many countries.

    Ingredients:

    • 1 lb chicken breast, cut into small cubes
    • Bamboo skewers, soaked in water

    Marinade:

    • 4 cloves garlic, minced
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • 1 tbsp brown sugar
    • 1 tbsp turmeric powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tbsp vegetable oil

    Peanut Sauce:

    • 1 cup peanuts, roasted
    • 2 cloves garlic
    • 2 red chilies
    • 2 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp tamarind paste
    • 1 tbsp brown sugar
    • Water, as needed

    Instructions:

    1. Mix all the marinade ingredients in a bowl. Add the chicken cubes and marinate for at least 1 hour.
    2. Thread the chicken onto the soaked bamboo skewers.
    3. Grill the skewers over medium heat until the chicken is cooked through, about 10-15 minutes, turning occasionally.
    4. For the peanut sauce, blend the peanuts, garlic, and chilies until smooth. Add sweet soy sauce, tamarind paste, and brown sugar. Thin with water to desired consistency.
    5. Serve the satay with the peanut sauce on the side.
  • Rendang Recipe

    Rendang Recipe

    Rendang Recipe

    Rendang at glance: This rich and flavorful beef stew from West Sumatra is often hailed as one of the most delicious dishes in the world. It’s made with tender beef slow-cooked in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and chilies.

    Ingredients:

    • 2 lbs beef, cut into cubes
    • 1 can coconut milk (14 oz)
    • 2 cups water
    • 2 stalks lemongrass, smashed
    • 5 kaffir lime leaves, torn
    • 2 turmeric leaves, torn
    • 1 tbsp tamarind paste
    • 1 cup grated coconut, toasted (optional)

    Spice Paste:

    • 6 shallots
    • 4 cloves garlic
    • 5-6 red chilies
    • 1 inch ginger
    • 1 inch galangal
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp ground turmeric
    • 1 tsp ground nutmeg
    • 1 tbsp sugar
    • Salt to taste

    Instructions:

    1. Blend all the spice paste ingredients until smooth.
    2. Heat oil in a large pot, add the spice paste and cook until fragrant.
    3. Add the beef and cook until browned.
    4. Pour in the coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, and tamarind paste.
    5. Bring to a boil, then reduce heat and simmer uncovered for 2-3 hours, stirring occasionally until the beef is tender and the sauce has thickened.
    6. If using, stir in the toasted grated coconut. Serve with steamed rice.