Popular recipes that’s easy

Here are three simple Indonesian-style recipes.

🍚 1. Indonesian Yellow Rice — Nasi Kuning

Ingredients: 2 cups jasmine rice, 400 ml coconut milk, 1 tsp turmeric powder, 1 stalk lemongrass (bruised), 2 kaffir lime leaves, 1 pandan leaf (optional), ½ tsp salt, and enough water as needed.

Method: Wash the rice until the water runs mostly clear. Add the rice, coconut milk, turmeric, lemongrass, kaffir lime leaves, pandan leaf and salt to a rice cooker. Add a little water if needed to reach your normal rice-cooking liquid level. Stir well and cook as usual. Once cooked, fluff gently and serve warm.

Serving idea: Delicious with fried chicken, boiled egg, sambal, fried shallots, cucumber and tempeh.

🥩 2. Beef Krengsengan with Bamboe Bumbu Krengsengan

Ingredients: 500 g beef, thinly sliced or cubed, 1 packet Bamboe Bumbu Krengsengan, 1–2 tbsp sweet soy sauce (kecap manis), 250 ml water, 1 tbsp cooking oil, and sliced chilli or fried shallots for garnish.

Method: Heat the oil in a pan and sauté the Bamboe seasoning until fragrant. Add the beef and stir-fry until lightly browned. Add water and sweet soy sauce, then stir well. Cover and simmer over low-medium heat until the beef is tender and the sauce becomes rich and slightly thick. Add a little more water during cooking if necessary.

Serving idea: Serve hot with steamed rice, cucumber, tomato, sambal and fried shallots.

🍜 3. Indonesian Fried Noodles — Mie Goreng

Ingredients: 250 g egg noodles, 2 cloves garlic (chopped), 1 egg, 100 g chicken or prawns, 1 cup sliced cabbage, ½ carrot (julienned), 2 spring onions, 2–3 tbsp sweet soy sauce, 1 tbsp soy sauce, 1 tsp sesame oil (optional), cooking oil, salt and pepper.

Method: Cook the noodles according to the packet instructions, drain and set aside. Heat a little oil in a wok, sauté the garlic, then add the chicken or prawns and cook through. Push everything to one side and scramble the egg. Add cabbage, carrot and spring onion and stir-fry briefly. Add the noodles, sweet soy sauce, soy sauce and sesame oil. Toss over high heat until everything is evenly coated and slightly caramelised.

Serving idea: Top with fried shallots and serve with cucumber, tomato, sambal and a fried egg.

Spicy Anchovies, Peanuts, Potatoes and Stinky Beans

This delicious Indonesian dish combines crispy anchovies, crunchy peanuts, golden potato cubes and aromatic stinky beans (petai), all coated in a sweet and spicy chilli sambal. Enjoy it with warm steamed rice.

Ingredients

100 g dried anchovies (ikan teri)
150 g peanuts
2 medium potatoes, peeled and cut into small cubes
1–2 boards of stinky beans (petai), peeled and halved
Cooking oil for frying
1 tablespoon palm sugar or brown sugar
½ teaspoon salt
2 kaffir lime leaves
1 teaspoon tamarind paste mixed with 2 tablespoons water

Sambal Ingredients

8 red chillies
3 bird’s-eye chillies—or more for extra heat
4 shallots
2 garlic cloves
1 small tomato

Method

Rinse the dried anchovies quickly, drain well and pat them dry.
Heat the oil and fry the potato cubes until golden and crispy. Remove and drain on paper towel.
Fry the peanuts until golden, then remove and drain.
Fry the anchovies until crisp. Remove and set aside.
Lightly fry the stinky beans for one to two minutes, then remove them from the pan.
Blend or finely grind the chillies, shallots, garlic and tomato.
Leave a little oil in the pan. Add the sambal mixture and kaffir lime leaves, then cook over medium heat until fragrant and the oil begins to separate.
Add the palm sugar, salt and tamarind water. Stir well and cook until the sambal becomes thick and slightly sticky.
Turn off the heat and allow the sambal to cool slightly. Add the fried anchovies, peanuts, potatoes and stinky beans.
Toss everything together until evenly coated in the spicy sambal.