Daily Cooking Quest

easy Indonesian recipes

Sweet Red Bean Paste

Azuki-an, or sweet red bean paste, is a very common filling used in Japanese and Chinese desserts. Anpan (red bean bread), dorayaki (red bean pancakes), manju, taiyaki (fish shape waffles), and daifuku are some of the more popular Japanese desserts where azuki-an is used as filling, while the Chinese use this in their mooncakes, tang yuan (glutinous rice flour balls), bao (steamed bun), and red bean ice. For those who does not want to make their own red bean paste, you can buy this in Asian…

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Vegetables and Bee Cheng Hiang Bak Kwa Salad

My Mom brought me bak kwa from Bee Cheng Hiang the other day. I was at a lost of what I to do with it until my little brother posted a photo of a scrumptious looking salad the other day and I spotted bak kwa on it. So naturally I have got to get the recipe from him :)

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Soto Betawi - Jakarta Beef Soup

Jakarta is the birthplace of soto betawi, where it can be found everywhere, from side street food carts, hole in a wall places, food courts in malls, up scale restaurants, all the way to five star hotels. Each place will have their own way of preparing soto betawi, with highly guarded blend of secret spices, and each with fierce die-hard fans touting theirs has got be the one offering the most original and most delicious soto betawi.

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Acar - Indonesian Pickle

Acar, also known as Indonesian raw vegetable pickle, is a very popular accompaniment in many of Indonesian dishes, such as nasi goreng (fried rice), sate, and almost all varieties of soto. It is very easy to prepare at home, the key to a successful acar is to use the freshest ingredients possible.

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Soto Ayam Lamongan

Each region in Indonesia has its version of soto, typically prepared by first boiling meat (can be chicken, beef, entrails, or any combination), then the stock is further cooked by adding various spices. Soto is typically enjoyed by adding the meat with some carbs (steamed rice or simply boiled noodles), hard boiled eggs, some vegetables (varies depending on which soto), juice of kaffir lime (almost always present), chili sauce, and of course the wonderfully flavorful broth. This version of soto…

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Chayote and Chili Stir Fry

It is not exactly a must to use chayote in this recipe. Think of the chayote as the star of the day if you must, in which you can swap it with any other firm vegetables that are fresh in your market for that day like carrot, zucchini, or cucumber (remove the seeds if you are using this).

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Wedang Jahe

We only have two seasons in Indonesia, the dry season and the rainy season. When the rainy season comes, wedang jahe is especially popular since it warms the body and is also believed to ward off the cold that usually will start spreading around. Whether you are a believer or not, the taste is indisputably good.

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Tonkatsu - Pork Cutlets

I had my very first tonkatsu (豚カツ) in United States when I was in college and I was hooked! Sure I love sushi and ramen and udon and tempura and oh so many other Japanese food, but I reserve a special place for a good tonkatsu on a bowl of rice (katsu-don) in my stomach. In any case, it is quite simple to make at home and the ingredients are commonly found in any supermarket around the world. If you can find Bulldog sauce, you can safely skip making the sauce yourself.

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Opor Ayam

Originated from Central Java, opor ayam (chicken cooked in coconut milk) is especially popular during lebaran (Idul Fitri) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat of choice for the famous Yogyakarta nasi gudeg, a rice dish consists of gudeg (young jackfruit sweet stew), opor ayam, and sambal goreng krecek (crispy beef skin and chili…

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Bakwan Jagung - Corn Fritter

If I must pick two of the most popular side dishes that seems to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang and followed closely by bakwan jagung. Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal.

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Hainanese Chicken Rice

One of the most ubiquitous dish sold in every Chinatown around the globe and it is a popular choice for lunch. I know of places that serve just this on their menu and survive for generations. It turns out that this dish can be easily prepared at home so you can now prepare this when you crave for some :)

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Dang Gui and Shiitake Chicken

Another hand me down recipe from my Mom, which I absolutely love. My Mom likes to serve this as part of her must have dishes in our family Chinese New Year menu, not sure if it is common or not in other families, but I am very happy that it is so in ours :D

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