Nasi Goreng
Nasi Goreng is a popular Indonesian dish that can be enjoyed at any time of the day. This dish is made using cooked rice that is stir-fried with vegetables, meats, and spices. The ingredients used in Nasi Goreng vary depending on the region, but the most common ingredients are garlic, shallots, chilies, and kecap manis (sweet soy sauce).
Ingredients:
- 2 cups cooked rice
- 2 cloves garlic, minced
- 2 shallots, diced
- 2 red chilies, diced
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tbsp kecap manis
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- Heat vegetable oil in a pan over medium heat.
- Add garlic, shallots, and chilies. Cook until fragrant.
- Add eggs and scramble until cooked.
- Add mixed vegetables and cook until tender.
- Add cooked rice and kecap manis. Stir well to combine.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition:
Serving size: 1 cup
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 11g
Sate Ayam
Sate Ayam is a popular Indonesian street food that consists of skewered and grilled chicken. This dish is often served with peanut sauce and rice cakes. The chicken is marinated in a mixture of spices, coconut milk, and soy sauce to give it a rich and savory flavor.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 2 shallots, diced
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 10 bamboo skewers, soaked in water
Instructions:
- In a bowl, combine coconut milk, soy sauce, brown sugar, garlic, shallots, coriander, cumin, turmeric, and salt.
- Add chicken and marinate for at least 2 hours.
- Thread chicken onto skewers.
- Grill over medium-high heat until cooked through, about 5-7 minutes per side.
- Serve with peanut sauce and rice cakes.
Nutrition:
Serving size: 2 skewers
Calories: 250
Fat: 12g
Carbohydrates: 5g
Protein: 28g
Gado-Gado
Gado-Gado is a popular Indonesian salad that consists of mixed vegetables, tofu, tempeh, and boiled eggs. The salad is dressed in a peanut sauce that is made by mixing peanuts, chilies, and tamarind.
Ingredients:
- 4 cups mixed vegetables (cabbage, bean sprouts, cucumber, carrots)
- 1 block tofu, cubed
- 1 block tempeh, cubed
- 2 boiled eggs, sliced
- 1 cup peanuts
- 2 red chilies
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 clove garlic
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- In a blender, pulse peanuts, chilies, tamarind paste, brown sugar, garlic, and vegetable oil until smooth.
- Cook tofu and tempeh in a pan over medium heat until browned.
- Blanch mixed vegetables in boiling water for 1-2 minutes. Drain and rinse in cold water.
- Arrange mixed vegetables, tofu, tempeh, and boiled eggs on a plate.
- Drizzle peanut sauce over the top.
- Season with salt and pepper to taste.
- Serve cold.
Nutrition:
Serving size: 1 plate
Calories: 450
Fat: 30g
Carbohydrates: 25g
Protein: 25g
Rendang
Rendang is a popular Indonesian dish that originates from the Minangkabau region of Sumatra. This dish is made using beef that is slow-cooked in a mixture of coconut milk and spices until it becomes tender and flavorful.
Ingredients:
- 2 lbs beef chuck, cut into bite-sized pieces
- 2 cans coconut milk
- 4 kaffir lime leaves
- 4 lemongrass stalks, bruised
- 8 red chilies, sliced
- 6 shallots, sliced
- 6 cloves garlic, minced
- 2 thumbs ginger, sliced
- 2 thumbs galangal, sliced
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp salt
Instructions:
- In a blender, pulse red chilies, shallots, garlic, ginger, and galangal until smooth.
- Heat a pot over medium-high heat and add the spice paste. Cook until fragrant.
- Add beef and cook until browned.
- Add coconut milk, kaffir lime leaves, lemongrass, tamarind paste, brown sugar, and salt. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer for 3-4 hours until the beef is tender and the sauce has thickened.
- Serve with rice.
Nutrition:
Serving size: 1 cup
Calories: 450
Fat: 30g
Carbohydrates: 15g
Protein: 35g
Mie Goreng
Mie Goreng is a popular Indonesian dish that consists of stir-fried noodles that are mixed with vegetables, meats, and spices. This dish is often served with a fried egg on top and is a favorite among Indonesians.
Ingredients:
- 1 pack of egg noodles
- 2 cloves garlic, minced
- 2 shallots, diced
- 2 red chilies, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup cooked meat (chicken, beef, or shrimp)
- 2 tbsp kecap manis
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- Cook egg noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a pan over medium heat.
- Add garlic, shallots, and chilies. Cook until fragrant.
- Add mixed vegetables and cooked meat. Cook until tender.
- Add cooked egg noodles and kecap manis. Stir well to combine.
- Season with salt and pepper to taste.
- Serve hot with a fried egg on top.
Nutrition:
Serving size: 1 cup
Calories: 400
Fat: 10g
Carbohydrates: 55g
Protein: 20g
Ayam Goreng
Ayam Goreng is a popular Indonesian dish that consists of crispy fried chicken. This dish is often served with rice, sambal, and vegetables. The chicken is marinated in a mixture of spices to give it a rich and savory flavor.
Ingredients:
- 1 lb chicken drumsticks
- 2 cloves garlic, minced
- 2 shallots, diced
- 2 red chilies, diced
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Instructions:
- In a blender, pulse garlic, shallots, chilies, coriander, cumin, turmeric, salt, sugar, and vegetable oil until smooth.
- Marinate chicken in the spice paste for at least 2 hours.
- Heat vegetable oil in a pan over medium-high heat.
- Fry chicken until golden brown and crispy, about 5-7 minutes per side.
- Drain on a paper towel.
- Serve with rice, sambal, and vegetables.
Nutrition:
Serving size: 1 drumstick
Calories: 200
Fat: 10g
Carbohydrates: 5g
Protein: 25g
Soto Ayam
Soto Ayam is a popular Indonesian soup that consists of chicken broth, shredded chicken, noodles, and vegetables. The soup is flavored with a mixture of spices and is often served with a side of rice cakes.
Ingredients:
- 1 lb chicken breast
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 shallots, diced
- 2 red chilies, diced
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 1 pack of egg noodles
- 1 cup mixed vegetables (cabbage, bean sprouts, carrots)
- 2 boiled eggs, sliced
Instructions:
- In a pot, combine chicken breast, chicken broth, garlic, shallots, chilies, lemongrass, kaffir lime leaves, coriander, cumin, turmeric, salt, and sugar. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes until the chicken is cooked through.
- Remove chicken and shred with a fork.
- Cook egg noodles according to package instructions. Drain and set aside.
- Add mixed vegetables to the soup and cook for 2-3 minutes until tender.
- Arrange noodles, shredded chicken, boiled eggs, and mixed vegetables in a bowl.
- Ladle soup over the top.
- Serve with rice cakes.
Nutrition:
Serving size: 1 bowl
Calories: 350
Fat: 10g
Carbohydrates: 25g
Protein: 35g
Indomie Goreng
Indomie Goreng is a popular instant noodle dish that originated in Indonesia. This dish is made using Indomie instant noodles that are stir-fried with vegetables, meats, and spices. Indomie Goreng is a quick and easy meal that can be enjoyed at any time of the day.
Ingredients:
- 1 pack
