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Indonesian Cuisines, My Favorite

Updated on July 6, 2017

Indonesia is archipelago's country where we consisting by many tribes. In one Island there can be 2 or more Tribes shares the Island together.

Me myself are mixed from many of these Tribes, just like many of others from Indonesian too. From my Father, I have Central Java, Banjar, Banten, Sunda and little bit of Arabia in my blood. From My Mother I mixed from 2 dayakenese Tribes, Tunjung and Bakumpai, and little bit of Chinese. Make me confused how I should answer if someone ask me what Tribe I belong, so I just simply telling them that I'm Indonesian. :D

One good thing about having many Tribes in Indonesia is we have so many diversity in cuisine. Every Tribe brought different taste in their table and it make a journey of cuisine in Indonesia become really interesting. In my opinion, Dayakenese have very distinct taste than other Tribes. Sadly, I still not able to translate the recipe into English so I can't make a hub about. But here several Recipe from my favorite cuisine other than Dayakenese Cuisine.


Soto Banjar (Indonesian Noodle Chicken Soup)

Soto Banjar Recipe

This one is my family favorite. Banjar is a name of Tribe in South Borneo, one of many Tribe I'm mixed from. Different with other soups, this one have unique smell and really delicious. I did try many of this from many hand, but I thought nothing could able to be compared with My Mother in making it delicious, even with my own.


  • 3 c Water
  • 2 Fresh Cilantro sprigs; roots
  • 4 lg Cloves Garlic; peeled
  • 1/4 c Chopped green celery
  • Leaves or fresh Cilantro
  • 2 c Cooked angel hair Pasta
  • 4 oz Shallots peeled
  • 1 Cinnamon stick; (3 inches
  • Coarse Salt and freshly
  • 3 md Boiling Potatoes (about 12)
  • 1 Lime; thinly sliced
  • 4 c Defatted Chicken Broth
  • 3 tb Olive Oil
  • 4 lg Flat-leaf Parsley sprigs
  • 3 Hard-cooked Duck Egg; peeled and
  • 1 tb Peeled fresh Ginger; minced
  • 1 ts Ground Cardamon
  • 1 Whole Chicken Breast


Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot. Bring to a boil and add the chicken breast. Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes. Remove the chicken and let cool slightly. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered.

Strain the broth and return it to the pot. Add the potatoes to the broth. Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish.

Finally mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes. Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.

To assemble, lay out 4 to 6 shallow soup or pasta bowls. Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.

Serves 6 as a first course, 4 as an entree.

Roasted Chicken (Satay) With Peanut Sauce

Roasted Chicken (Satay) With Peanut Sauce Recipe

This is a very tasty Indonesian chicken satay. chicken satay or sate ayam is one of the most popular Indonesian dishes. In Indonesia you will find food stalls selling chicken satay on every corner of the street.


  • 2 tablespoons soy sauce

  • 2 tablespoons tomato sauce

  • 2 teaspoons peanut oil

  • 1-1/3 cloves Garlic, peeled and minced

  • 2/3 pinch ground black pepper

  • 2/3 pinch ground Cumin

  • 4 skinless, boneless chicken breast halves - cubed

  • 2 teaspoons vegetable oil

  • 2 tablespoons and 2 teaspoons minced onion

  • 2/3 clove garlic, peeled and minced

  • 2/3 cup water

  • 1/3 cup chunky peanut butter

  • 1 tablespoon and 1 teaspoon soy sauce

  • 1 tablespoon and 1 teaspoon white sugar

  • 2 teaspoons lemon juice


Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator about 15 minutes.

Heat vegetable oil in a medium saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.

Thread chicken onto skewers. Cook on the prepared grill 5 minutes per side, until chicken is no longer pink and juices run clear. Serve with the peanut butter sauce or with Sambal Kacang (Indonesian peanut sauce). Discard remaining marinade.



  • Natural peanut butter - 1 cup

  • Water - ¾ cup

  • Soy sauce - 2 tablespoons

  • Sambal oelek (chili paste), or minced hot chiles - 2 teaspoons

  • Brown sugar - 1 tablespoon

  • Turmeric - ½ teaspoon

  • Salt - to taste


Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste.


Substitute coconut milk for some of the water if you like.

Add ½ to 1 teaspoon shrimp paste.

Squeeze in the juice of one lemon or two limes if you like.

Or add 1 tablespoon tamarind paste.


1 ½ cups

Preparation time:

10 minutes

Cooking time:

- minutes

Ready in:

10 minutes

Gulay Lamb

Gulai Lamb Recipe

This recipe originates from the eastern part of the island of Java. The braised meat is cloaked in a sticky, lively curry that's equal parts spicy and sweet.


  • 900 ml (30 oz) coconut milk

  • 1 kg (2.2 lb) lamb leg or shoulder, cut into small cubes

  • 5 cm piece of lemon grass, washed

  • 2 kaffir lime leaves or 1 bay leaf

  • ¼ tbsp brown sugar

  • 300 ml (10 oz) hot water


  • 4 shallots or 1 onion, chopped

  • 2 garlic cloves, chopped

  • 2½ cm (1 inch) piece of fresh ginger, peeled and chopped

  • 6 blanched almonds

  • 1 tsp ground coriander

  • ½ tsp ground cinnamon

  • 1 tsp chilli powder

  • ¼ tsp ground galangal

  • ½ tsp ground turmeric

  • 2 cloves

  • ¼ tsp ground white pepper

  • 1 kaffir lime or bay leaf

  • salt and freshly ground black pepper


  1. Put all the ingredients for the paste in a blender or food processor with 4 tbsp of coconut milk, and blend until smooth.

  2. Transfer this paste into a large saucepan, heat and bring to the boil, then stir continuously for 4 to 5 minutes.

  3. Add the meat cubes, and stir these until all the cubes are well coated with the paste and the meat has changed colour.

  4. Add the lemon grass, kaffir lime or bay leaves, sugar and hot water, stir and cover the saucepan.

  5. Simmer for 20 minutes.

  6. Remove the saucepan lid and add the remains of the coconut milk.

  7. Bring the contents back to the boil and simmer for 45 minutes, stirring often.

  8. Taste, and add more salt if necessary.

  9. Take out the lemon grass and the kaffir lime or bay leaves before serving the stew hot with plain boiled rice.

Serves:6 - 8

Preparation time:25 minutes

Cooking time:1 hour

Ready in:1 hour 25 minutes

Roasted Fish (Lele Fish)

Roasted Lele Fish Recipe

First time I tried this fish is around my college time in East Java, and fall in love with it. This fish not really accepted in my home town because they used it for different fuction than as meal in their table (I can't tell you what is that! noooo!!!). Turned out the taste is really good. But you can change Lele Fish with any kind of fish, it will still good.


• 500 g Lele fish, cut the body

• 1 lime juice, take the water


• 8 shallots

• 3 cloves garlic

• 3 pecan

• 1/2 tbsp finely pepper

• 2 cm turmeric

• 2 cm ginger

• 4 red chilies

• 1 tbsp oil

• 1 tbsp sugar

• 1 block Chicken Broth

• Salt to taste


• 2 tbsp Indonesian Sweet Soy Sauce

• 1 tbsp Margarine


1. Sprinkle fish with l juice then leave for 15 minutes.

2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.

3. Prepare the grill, then grill fish until golden brown.

4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.

5. Serve while hot with cucumber, cabbage and tomatoes.


Rendang Recipe

This dish has a unique flavour and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.


  • ¼ pound / 100 g shallots
  • 2 cloves garlic
  • 10 dried red chile peppers
  • 3¼ slices fresh ginger root
  • 3¼ lemon grass, chopped
  • 1¼ teaspoons coriander seeds
  • 1¼ teaspoons fennel seeds
  • 1¼ teaspoons Cumin seeds
  • whole nutmeg
  • vegetable oil
  • 13 ounces / 400 g beef stew meat, cut into 1 inch cubes
  • 1 tablespoon white sugar
  • 1-1/3 cups shredded coconut
  • 3¼ whole Cloves
  • 2/3 cinnamon stick
  • 1 cup and 2 tablespoons coconut milk
  • ½ cup and 1 tablespoon water
  • salt to taste


  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, liquidize the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.


Preparation time:30 minutes

Cooking time:1 hour 30 minutes

Ready in:2 hours


Bakso (Meatballs) Recipe

This the most favorite food everywhere in Indonesia and very easy to be found. When I was a child, I'm really picky in meal, and most of the time I made my parents frustated because I only want to eat Bakso. Hahaha...


  • With 1 pound beef(steak)as 100 %

  • 10% tapioka starch

  • 0.25% (accord) emulsion powder

  • 4% salt

  • 0.25% white pepper(merica)

  • 1.5% garlic fresh(chopped)or garlic powder

  • 20% crushed ice cube

  • for the broth :

  • beef ribs( bones) to make the stock

  • 1 bulb garlic

  • salt as desire

  • 1/4 cup thin soy sauce(or regular soy sauce)

  • 1 tbs black pepper

  • 6 cup water

  • for the fried wonton :

  • 1 cup all purpose flour

  • 1 tbs butter

  • 1 large egg

  • water as needed

  • 1 tsp salt

  • oil to fried

  • condiment :

  • rice noodle blanced till soft (bihun rebus)

  • baby bok choy blanced (daun caisim)

  • celery leaf (daun seledri)

  • fried shallot (bawang goreng)

  • Indonesia sweet soy sauce (kecap manis)

  • ABC Chilli sauce(sambel ABC)

  • distiled vinegar (cuka)

  • fried wonton (pangsit goreng)

  • 1 tsp pepper

  • 1 tsp onion powder


  1. In the food precessor grind the lean beef with chrused ice cube 2-3 times until they all sticky

  2. in the mixing bowl, add ground beef with the rest of the meatballs ingredient until they all mixed together

  3. scoop with 2 teaspoon,make round ball

  4. boil some water,drop the meatballs in the hot water,when it float it's done

  5. and now it's time to make the broth.

  6. add salt on boiling water

  7. put the beef ribs(bone) to make stock

  8. and the rest of the ingredient

  9. boiled and shimmer

  10. now it's time to make the fried wonton

  11. mixed all the ingredient until it for like a dough

  12. rolled thin and cut square

  13. fried wonton

  14. Now to make the meatballs soup

  15. put the meatballs "bakso" in the beef stock

  16. prepare all the condiment and arrange in a bowl serve it while its hot


Submit a Comment

  • dohn121 profile image

    dohn121 7 years ago from Hudson Valley, New York

    This is amazing! Thank you so much for sharing this! I'm always excited to learn of new recipes from all around the world as I love to cook almost as much as I like to eat (although I'm not fat :D) Thank you for giving us so many Indonesian recipes to try out!

    By the way, I'd really like for you to come and read Revenge, Inc. as it's close to being complete. I can give you a list of other stories as well that are more geared around relationships if you'd like until I can finish "With You Always." Here's a couple:

    Please enjoy.

  • Freya Cesare profile image

    Freya Cesare 7 years ago from Borneo Island, Indonesia

    Nothing better than man who can cook, because he will become great companion in the kitchen for his wife (even sometimes the result can be in reverse to, when he become to picky, but I'm sure you are not that type of person, right Dohn? Hahaha).

    About you link, too late Dohn! The only one I'm not read yet is Revenge Inc only. Hehehe... Sorry didn't put comments in those. But 'with you Always' more attracted me from other of your story in the way it already give young adult romantic atmosphere only by showing the opening of that story.

    And about Revenge Inc, I did make plan to read it. I will show you my track there for sure after I did it. hehehe...

    Thank you for stopping by, Dohn.

  • Nell Rose profile image

    Nell Rose 6 years ago from England

    Hi, Freya, you have made me really hungry now! lol this is a very well detailed hub and everything looks lovely, I have actually eaten chicken satays many times and did not know they were indonesian! wow! now I will definitely try some of these other great recipes, lovely, cheers nell

  • Freya Cesare profile image

    Freya Cesare 6 years ago from Borneo Island, Indonesia

    Hi, Nell. These are my favorite recipe. Maybe some of these ingredient really hard to find there but you can always exploring the replacement base on your experience. Thank you for reading this, Nell. :)

  • carolina muscle profile image

    carolina muscle 6 years ago from Charlotte, North Carolina

    Freya: I'm gonna try that chicken satay recipe on Saturday... Its sounds yummy!!!!

  • Freya Cesare profile image

    Freya Cesare 6 years ago from Borneo Island, Indonesia

    Hi, Carolina. Yes, it is yummy! You should try it. I hope you success in making it. :)

  • Micky Dee profile image

    Micky Dee 6 years ago

    I did the Chicken Dance on your buttons!

  • Freya Cesare profile image

    Freya Cesare 6 years ago from Borneo Island, Indonesia

    Hello, Micky. Hehehe... that is very kind of you. But Chicken dance need for 2, so I will get ther on your hubs, asap. :) Thank you. :)

  • Gypsy Rose Lee profile image

    Gypsy Rose Lee 5 years ago from Riga, Latvia

    Voted up and useful. WOW do I love cooking with ginger, spices and peppers. Thank you so much for these recipes. I'm passing them on and will definitely try them. Sounds so delicious.

  • Freya Cesare profile image

    Freya Cesare 5 years ago from Borneo Island, Indonesia

    Hey, Lady with good taste! I know I like you already!

  • profile image

    sord87 5 years ago

    Bakso can easily be found everywhere stalls in Malaysia but i still cannot find a way to taste it.How does it taste actually with tapioca starch and soy sauce mixed together.

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