Daily Cooking Quest

easy Indonesian recipes

Steamed Chicken

Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white rice and garlic ginger chili sauce.

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Snow Fungus and Ginseng Chicken Soup

Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful :) Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be it savory like this recipe, or the sweet version. As for the ginseng, I’m using ginseng tail, but you can always use the more expensive part, like the ginseng root.

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Chicken in Ginger and Soy Sauce

Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am sure it must be so for my brothers as well :)

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Perkedel Tahu - Tofu Fritters

Another take on the ever present perkedel in Indonesia, this time with tofu as the main ingredient.

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Perkedel Kentang - Potato Fritters

A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet. Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes perkedel when we adopt it into our cuisine. Other varieties of perkedel also exist, such as perkedel tahu (tofu fritters), perkedel tempe (tempeh…

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