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Indonesia has inherited quite a handful of dishes from the Dutch colonial days, and galantine is one of them. Our version of galantine is most likely going to be different from the original European version, I am quite certain that the Dutch who introduced this to Indonesian were forced to change a few things since they probably couldn’t find all the original ingredients in Indonesia ;) So this is the version we ended up with, and of course this is the version I grow up eating. Unlike other Dutch influenced dishes, like kroket (croquette), bistik, or bitterballen, it is rarer to find galantine served, even in restaurants. But if you visit restaurants specializing in Dutch/Indonesian dishes, this is most definitely will still be in the menu.



Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Print Recipe


  • Galantine
  • 2 slices bread
  • 1/4 cup milk
  • 1/2 onion
  • 4 cloves garlic
  • 500 gram ground beef
  • 1/2 teaspoon grated nutmeg (Indonesian: bubuk pala)
  • 1/2 teaspoon ground black pepper (Indonesian: bubuk merica hitam)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 egg
  • Sauce
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 3 cloves (Indonesian: cengkeh)
  • 1 cinnamon stick (Indonesian: kayu manis)
  • 1/4 teaspoon grated nutmeg (Indonesian: bubuk pala)
  • 1/2 tablespoon palm sugar (Indonesian: gula Jawa)
  • 1/2 teaspoon ground black pepper (Indonesian: bubuk merica hitam)
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 2 tablespoon tomato ketchup (Indonesian: saus tomat)
  • 1 tablespoon soy sauce (Indonesian: kecap asin)
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 1/4 cup stock (or water)
  • 1 tablespoon corn starch + 3 tablespoon water
  • 1 tablespoon thinly sliced scallions
  • Possible accompaniments
  • Lightly boiled vegetables, like carrot, broccoli, and/or green beans
  • Carb of your choice, usually fries, or potato wedges


  • Galantine
    1. Soak bread in milk, then process together in a food processor the soaked bread, onion, and garlic. Transfer to a mixing bowl. Add ground beef, along with the rest of the galantine ingredients to the mixing bowl. Mix well.
    2. Divide the meat mixture into 4 portions. Shape each portion into a log, about 2" diameter each. (*)
    3. Prepare a steamer. Transfer the meat logs into steam proof plate, and steam for about 30 minutes, or until fully cooked. Set aside to cool completely before cutting into slices.
  • Sauce
    1. Melt butter in a sauce pan over medium heat, then sauté onion until translucent and caramelized. Then add garlic, and cook until fragrant.
    2. Add in the cloves, cinnamon stick, nutmeg, palm sugar, black pepper, sweet soy sauce, tomato ketchup, soy sauce, and oyster sauce. Mix well.
    3. Pour the stock, mix well, and bring to a boil.
    4. Thicken the sauce with corn starch solution.
    5. Turn off heat, transfer the sauce to a serving bowl and garnish with scallions.
  • To serve
    1. Cut the galantine into 1/2" slices and arrange neatly on serving plates. Place some vegetables of your choice as sides. Pour some of the sauce right before serving.


  • (*) I find out that using a piece of parchment paper is really great to shape the meat into log.
Indonesian Pantry
Indonesian Kitchen


  • Carl Carl says:

    This looks like a fine recipe for meatloaf!

    • Anita Anita says:

      When I first tried meatloaf in the States, my thought was, isn't this some sort of galantine? :D

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