Tag Archives: Indonesian Food


We’re moving out in a month and yet I can not help myself from buying (newly found) garlic salt. If most ladies collect bags, I collect cooking ingredients, spices and herbs (and coffee, and coffee dripper, and baking tins, but not bags). I brought a jar of preserved lemon from Morocco, spices from middle east and kaffir lime leaves from Asia.

Only 4 years ago, I could not even tell the difference between coriander and pepper, galangal and ginger, parsley and coriander leaves. Yet now, I think I’ll score at least 75% accuracy test in food ingredient taste. That’s what I call a steep learning curve.

I was forced to cook not only because of our specific diet but also because my only daughter can not stand Monosodium Glutamate (MSG). It’s amazing how our diet is filled with this chemical. It’s in stock cubes, instant food mix, chips, frying batter, it’s everywhere. MSG will not add flavor to your food but it enhances your sense that to you the food tastes better. And the only way to have a close result to a MSG-added food is to be brave with your spices.

One of my daughter’s favorite food is Gulai Ayam (Indonesian Chicken Curry), and it’s truly a rich and full of spice dish.


  • 1 chicken cut into 10-12 pieces
  • 2 tbs lime juice
  • cooking oil
  • 500 mL coconut cream
  • 500 mL water
  • 5 kaffir lime leaves
  • 1 turmeric leave (optional)
  • 1 tsp tamarind paste
  • 1 stick of cinnamon
  • 1 lemon-grass root (mashed)
  • 1 thumb of galangal (mashed)
  • 5 cloves
  • 5 cardamom
  • 1/2 tsp ground nutmeg
  • 3 chili (de-seeded) coarsely sliced

Blend together (in food processor)

  • 6 shallots
  • 3 garlics
  • 8 chili
  • one thumb of ginger
  • 2 cm of turmeric
  • 1 tsp pepper
  • 2 tsp coriander
  • 1/2 tsp anise seed
  • 1/2 tsp cardamom
  • salt


  • Mix chicken with lime juice, leave for 15 minutes
  • Saute blended ingredients with cooking oil, add in lime leaves, turmeric leave (optional), tamarind paste, cinnamon, lemon-grass root, galangal, cloves, cardamom, ground nutmeg
  • Add in chicken until covered with spices
  • Add in coconut oil and water, let cook until gravy reduced, oily and thick (make sure heat is low and stir every 5 mins to avoid coconut from breaking)
  • Add in sliced chili
  • Serve with warm plain rice


“Satay” is highly associated with Asian food. What most people don’t know is, there are many kinds of satay. In Indonesia alone, to mention a few, there is Satay Padang (a name of a city in West Sumatra), which is a beef satay with curry sauce. There is Mutton Satay that’s normally served with sweet soy sauce. There is Satay Bali, that’s normally made with fish or shrimp and lots of herbs (using lemon grass instead of wooden skewers) served with no sauce. Then there is the simple Chicken Satay, that comes in hundreds of variations.

Here, to be specific, I am going to share the recipe (that I learned from a good friend of mine) of Chicken Satay for the unprivileged cooks. The kind of cooks that may have limited resource, yet still wants to have a bit of Asian flare once every blue moon.


  • 15 wooden skewers (soaked in water)
  • 3 chicken breast
  • 6 tbs of sweet soy sauce
  • 5 cloves of garlic
  • 1 red chili
  • 3 tbs corn starch (maizena)
  • 1 tbs cooking oil

How To

  • Cut chicken breast in bite size cubes
  • Marinate with crushed garlic, 3 tbs of sweet soy sauce & sliced chili. Leave it for minimum 30 minutes.
  • Skew the chicken and arrange the skewers on a tray
  • Sprinkle corn starch (maizena) all over the satay, turn them and do the other side. This is to retain the juice, so you’ll have moist Chicken Satay.
  • Put your stove on high heat.
  • Prepare your grill/pan, coat with cooking oil. Wait until sizzling hot.
  • Put the skewers and close the lid of your pan/grill.
  • After 3 minutes, turn the skewers and cook the other side for another 3 minutes.
  • Serve with soy sweet sauce

You can make a fancier sauce using peanut butter (mix peanut butter, garlic, chili, sweet soy sauce saute for 5 minutes)

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Stir Fried Beef with Oyster Sauce

Still not in the mood of any heavy cooking today. After my success (according to my non paying customers) on the Stir Fried Fish with Sweet and Sour Sauce, I felt like doing something similar for beef.

One thing I like the most about these oriental type of food is, I can mix protein with veggies in the same dish. Especially with my little one, I have to constantly think on how to sneak veggies onto her plate.

For Beef

  • 500 gr meat (try to find fat-less type, i.e. tenderloin), cut into size bites
  • 3 tbs teriyaki sauce (can be replaced with mixture of oyster sauce and light soy sauce)
  • 2 tbs cornstarch (maizena)
  • ½ cup of cooking oil for frying

For Sauce

  • 1 red pepper bell (or green or yellow), cut into small dice
  • 1 green Chili, sliced thinly diagonally
  • ½ onion, sliced thinly
  • 5 cloves of garlic, sliced thinly
  • Ginger (the size of a thumb), sliced thinly
  • 1 stalk of spring onion, sliced diagonally
  • 2 carrots (peeled and sliced thinly – tooth-pick like)
  • 3 tbs oyster sauce
  • 1 tbs sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbs cup of water

Prepare the Beef

  • Marinate the cut beef with teriyaki sauce, at least for 30 minutes
  • Add the cornstarch and with your hands mix them all well
  • Let sit for at least 10 minutes (do not skip this step)
  • In a wok, put cooking oil and heat it up
  • Fry the beef cuts lightly, around 2 minutes in hot oil
  • Remove them from oil, set aside (do not put them on kitchen towel)

Prepare the Sauce

  • Leave 2 tbs of the oil used for frying the fish in the wok
  • Stir fry red pepper, chili, onion, garlic, spring onion, ginger and carrot
  • Add oyster sauce and sesame oil
  • Add salt and sugar (taste it, if needed add more)
  • Add water, stir a while then put back the beef cuts into the sauce
  • Stir until all mixed
  • Serve hot


  • Unlike with fish, where the function of cornstarch to give crispy result, with beef the function is just to retain moisture in the beef, thus don’t go overboard with it.
  • When frying the beef, do it in few batches. That way each batch can be cooked in minimum time so beef will stay soft and juicy
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