Yogyakarta Jackfruit Stew (Gudeg Jogja)


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There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender […]

Chicken cooked in coconut milk (Opor Ayam)


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Originated from Central Java (Indonesia), 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, […]

Chicken curry Javanese style (Kare ayam Jawa)


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Chicken curry Javanese style or Kare Ayam Jawa. Indonesia is a big country with varied dishes from each of the thousands of islands scattered in the archipelago. It seems that it will take you more than a lifetime to learn everything there is to learn about this country’s cuisine. KARE is not the same as […]

Bogor Laksa


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Bogor Laksa (Indonesian: Laksa Bogor) perhaps is the most famous Laksa variant in Indonesia from Bogor city, West Java. The thick yellowish coconut milk based soup is a mixture of shallot, garlic, kemiri (candlenut), kunyit (turmeric), ketumbar (coriander), sereh (lemongrass), and salt. Laksa Bogor has a distinct earthy and nutty flavour acquired from oncom (orange-colored […]

Peanut sauce (Satay sauce)


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Also called SATE SAUCE, It is a sauce made from ground-roasted peanut, chile (dried and fresh), …. It is used in the cuisines of INDONESIA and MALAYSIA as a dip or a condiment. Peanut sauce goes well with chicken, meat and vegetables. It is often used to add flavour to grilled skewered meat such as […]

Satay (sate)


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Sate, Satay [sah-tay]. An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Sate is usually served with a spicy peanut sauce. It’s a favorite snack food but is also often served for an appetizer and sometimes as a main dish. RECIPE: CHICKEN SATE RECIPE: Ingredients: […]

Nasi goreng


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Nasi goreng [nahg-see goh-rehng]. The Indonesian term for “fried rice”, of which there are hundreds of versions throughout Indonesia, Malaysia and the surrounding areas. The rice is cooked with various ingredients including shrimp or other shellfish, meat, chicken, eggs, onions, chiles, garlic, cucumber, peanuts and a wide array of seasonings. If noodles are substituted for […]

Tambelan laksa


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Tambelan laksa (Indonesian: Laksa Tambelan) from Tambelan Archipelago in Riau Islands province of Indonesia, off the west coast of West Kalimantan. It uses flaked sauteed ikan tongkol asap (smoked mackerel tuna or skipjack tuna) and lump of sagoo noodles, served in spicy coconut-based stock made of kerisik (sauteed grated coconut, pounded or blended into paste). […]

Curry Laksa


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Curry laksa, Curry mee or Laksa. This is usually known as curry mee in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community. Curry […]

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