Yogyakarta Jackfruit Stew (Gudeg Jogja)

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)

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, […]

Bogor Laksa

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 […]

Satay (sate)

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

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

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). […]

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