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Lemon cui or calamansi is mainly used in soto or soup, much like how we use jeruk limo (kaffir lime) or jeruk nipis (regular lime). This tiny citrus with bright …
By far, the most popular way to enjoy ripe avocados is making juice out of them. Though we lovingly name them jus alpukat, with literal translation of avocado …
Do you know that glutinous rice is sold in powder form? The white glutinous rice is what we commonly use for making Japanese mochi or Chinese tang yuan, but the …
Oyster mushroom is one of the most commonly found mushroom in Indonesia, and one of the cheapest too. It is not surprising then that we have so many dishes made …
A kalio is basically a rendang that is cooked only half way, meaning there will still be sauce left, albeit a little. For economical reason, some Padang …
The most famous sambal goreng dish is probably sambal goreng hati, but I am not a big fan of liver or any other kind of entrails for that matter, so the next …
Banana, mung bean starch, and coconut milk are the main ingredients in this famous Indonesian traditional cake. This cake is vegan-friendly, gluten-free, and egg and dairy-free.
If I have to choose one dessert as our national dessert, then I would have to pick es campur. This humble dessert is everywhere, from push cart hawkers to small …
Soda gembira (literally, happy soda) is a popular mocktail made with soda water, coco pandan syrup, sweetened condensed milk, and crushed/shaved ice.
This is a more unusual way to prepare tempeh, at least I don’t make perkedel tempeh often enough, and I don’t think I encounter much of this in Jakarta. In …
Indonesian crispy fried tempe/tempeh (soybean cake) sticks with a delicious coating of spicy kecap manis sauce. Vegan and gluten-free.
I bought a couple of jumbo navel oranges, these things are huge I tell you, the regular navel oranges sitting right next to these look puny in comparison. Here …