5 of the most popular Indonesian recipes, the family will definitely love

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Brilio.net – The aroma of spices wafting from the kitchen always has its own way of whetting the appetite. Indonesian cuisine never fails to bring warmth, both through its abundance of spices and the stories in every bite. From Sabang to Merauke, each region has unique flavors and unique cooking methods. This is what makes Indonesian culinary delights always feel close to the heart, even though they are served in the simplest form.

Every Indonesian recipe contains traces of a long tradition. Some use thick coconut milk to create a savory taste, others rely on tamarind or lime leaves to make the results fresher. All the spices combine in a harmony that can only be explained by taste. It’s not surprising that many people are willing to spend more time in the kitchen just to get cooking results that suit their taste buds.

Exploring Indonesian recipes is not just about cooking, but also understanding the heritage passed down from generation to generation. From the humble kitchen to the family dinner table, local flavors always have a special place. Every new recipe is an opportunity to get to know Indonesia better through its aroma and taste. Who knows, from your own kitchen a dish could be born that tastes no less than the original regional specialties.

Let’s try the Indonesian recipes below together briliofoodFriday (10/10).

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Material:
– 500 grams of rice, wash clean
– 500 ml Liquid Coconut Milk Sasa
– 200 ml of water
– 2 bay leaves
– 2 pandan leaves, summed
– 1 lemongrass stalk, bruised
– 1 tsp salt

Complementary:
– boiled egg, two sides
– Fried anchovies
– fried peanuts
– Chili sauce (according to taste)
– Fried onions

How to make:
– Put the washed rice into a rice cooker or pan.
– Add liquid coconut milk sauce, water, bay leaves, pandan leaves, lemongrass and salt.
– Stir well and cook until the rice is perfectly cooked and fragrant.
– Serve fat rice with accompaniments such as boiled eggs, fried anchovies, peanuts and chili sauce.
– Sprinkle fried onions on top.

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Material:
– 1 chayote, cut into pieces
– 1 carrot, cut into thin slices
– 100 grams long beans, cut into 4 cm pieces
– 1 small young papaya, roughly shaved then soaked in salt water for a while
– 2 bay leaves
– tie 2 cm
– 1 liter of air
– 1 pack of liquid coconut milk 200ml (can be added according to taste)
– Oil for frying

Ground spices:
– 6 red onions
– 4 cloves of garlic
– 2 candlenuts, roasted
– 1 tsp coriander powder
– 1 tsp roasted ebi (optional)
– 1 tsp salt
– 1 tablespoon shaved brown sugar
– A little pepper

How to make:
1. Heat oil, saute ground spices until fragrant and cooked.
2. Add bay leaves and galangal, stir briefly.
3. Add water, then add the chayote, carrots, long beans and young papaya.
4. Cook until half of the vegetables are soft.
5. Pour in the Liquid Coconut Milk Sasa, stir gently so that the coconut milk doesn’t break.
6. Cook until it boils and all the vegetables are soft. Taste correction.
7. Serve warm with ketupat and your favorite fried chili sauce!

3. Lontong Racing Recipe

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Material:
– 4 packs of Lontong (500 gr), cut into rather thick pieces
– 8 pieces of cooked fried tofu, cut into fairly thin pieces
– 8 fried Lentho
– 200 gr Bean sprouts
– Sweet soy sauce, to taste

Soup:
– 1 ½ liters of boiled water, for boiling meat (1 liter is taken as meat stock)
– 250 gr fatty beef
– Sasa Liquid Coconut Milk 1 tbsp
– 50 gr Scallions, sliced
– 3 tablespoons cooking oil, for frying

Ground spices:
– 6 cloves of red onion
– 3 cloves of garlic
– 1 tsp ground pepper
– ¼ tsp ground nutmeg
– Salt to taste

Cowpea Lentho Ingredients:
– 75 gr Tolo beans, boiled until soft, ¾ part mashed, ¼ part left whole
– 1 chicken egg, white only
– ½ tbsp sweet soy sauce
– cooking oil, for frying

Refined:
– 3 cloves of garlic
– 5 cayenne peppers
– 1 cm fresh galangal
– 1 sheet of lime leaves
– Salt to taste

How to make:
1. Boil boiled water in a pan, then boil the fatty beef until tender, remove the meat from the pan then cut into small pieces, set aside.
2. Take 1 liter of meat cooking water from the pan as stock, set aside. Heat oil in a frying pan, then saute ground spices and sliced ​​onions until fragrant and cooked.
3. Pour the beef stock into it, bring to a boil then add the pieces of meat, sweet soy sauce and seasoning (if using), stir well and cook until boiling.
4. Put the bean sprouts in it, leave it for a moment, then lift the bean sprouts and drain them, set aside

How to Make Cowpea Lentho:
1. In a container, combine all the letho ingredients and stir until evenly mixed
2. Shape into small flat balls, then fry until cooked and crispy.

4. Rendang Recipe

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Material:
– 1/2 kg beef
– 2 bay leaves
– 2 lemongrass stalks
– 2 lime leaves
– 20 grams of brown sugar
– 175 ml Liquid Coconut Milk Sasa
– 220 ml of water
– 1 tsp salt
– 1 tsp now order

Ground spices:
– 4 cloves of garlic
– 3 cloves of red onion
– 45 gr red chilies (chopped)
– 3 candlenuts (crushed)
– 5 gr year
– 7 handfuls
– 1 tsp white pepper
– 1 tbsp coriander
– 40 ml vegetable oil
– 70 ml of water

Complementary:
– Fried onions

How to make:
1. Blend all the ground spices.
2. Put it in a frying pan and cook (no need to use oil) over low heat.
3. While cooking, chop the meat (not too thin nor too small so it doesn’t fall apart.)
4. Cook the spices until fragrant and cooked.
5. Add water, liquid coconut milk, beef, brown sugar, salt and MSG, cook over low heat until boiling, then reduce the heat and cook for 2-3 hours.
6. When cooked, serve and sprinkle with fried onions.

5. Chicken Betutu Recipe

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Material:
– 1 Young Village Chicken
– 1 lime
– Pepper & salt to taste
– 4 tablespoons cooking oil
– 4 lemongrass stalks, bruised
– 2 galangal knuckles, bruised
– 4 kaffir lime leaves
– 500 ml of water
– 2 packs of Sasa Seasoning for Yellow Fried Chicken
– 100 gr boiled cassava leaves

Grinding Seasoning:
– 10 curly red chilies
– 6 red cayenne peppers
– 6 green cayenne peppers
– 1 tsp grilled shrimp paste
– 2 kencur segments
– 1 tbsp sliced ​​brown sugar

How to make:
1. Mix cassava leaves with coarsely ground spices, coconut oil and Yellow Fried Chicken Sauce Seasoning Sauce, stir until evenly mixed.
2. Coat the chicken with cassava leaf seasoning and put the cassava leaves into the chicken’s stomach cavity.
3. Place the chicken in a pan, cover the chicken with lime leaves, galangal, lemongrass and water. Cook over high heat until the spices boil then reduce the heat.
4. Cook the chicken until cooked and the spices are absorbed, let the water drain. Remove the chicken and serve while warm.

(brl/lak)