Main Course

This category contains 4 posts

Nasi Goreng Kambing (Mutton Fried Rice)

In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their ‘World’s 50 Most Delicious Foods’ list after rendang. Nasi Goreng is best made from leftover rice that cold or in a room temperature. Actually there are many kind recipes of Nasi Goreng, the common are:

  • Nasi goreng ayam (Chicken Fried Rice): the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
  • Nasi goreng istimewa (Special Fried Rice) : usually refer to nasi goreng ayam with addition of fried eggs as topping
  • Nasi goreng sapi (Beef Fried Rice): nasi goreng with beef.
  • Nasi goreng kambing (Mutton Fried Rice): nasi goreng with mutton.
  • Nasi goreng ati ampela (Chicken Gizzard and Liver Fried Rice): nasi goreng with chicken gizzard and liver.
  • Nasi goreng pete (Pete Fried Rice): nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
  • Nasi goreng sea food (Fride Rice with seafood): nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
  • Nasi goreng ikan asin : Fried Rice with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
  • Nasi goreng Aceh: Aceh style spicy shrimp Fried Rice
  • Nasi goreng teri Medan: Fried Rice with salted anchovy, specialty of Medan, North Sumatra
  • Nasi goreng Jawa Timur: East Javanese style of Fried Rice, similar with nasi goreng ayam, but sweet soy sauce is replaced with tomato and chili sauce, as the result the color is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
  • Nasi goreng Magelangan: Central JavaneseMagelang style of chicken fried rice mixed with noodles, it can be considered as the crossover between fried rice and fried noodle.

Continue reading


Pindang Ikan Patin (Spicy Catfish Soup)

Pindang Ikan Patin is native to Sumatera Selatan (South Sumatera), Indonesia. In Sumatera island, this kind of catfish is called Patin. Patin (Pangasius sutchi)  has a silver color and unique shape and commonly called as shark catfish because it shape look like a shark. When the patin fish is cooked with right combination of spices, the aroma can arouse our appetite. Thus, in a number of food stalls in Sumatera, they put patin fish dishes as one of the favorite Cuisines.


  1. 1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tablespoon of lime juice for about 15 minutes. Rinse.
  2. 5 green tomatoes, cut into 4 pieces
  3. 3 stalks lemongrass, crushed
  4. 3 bay leaves
  5. 5 cm ginger, crushed
  6. 5 cm galangal, crushed
  7. 3 red tomatoes, cut into 4 pieces
  8. 2 red chili, finely sliced ± 2 cm
  9. 25 g basil leaves
  10. 3 tablespoon  tamarind water
  11. 2 tablespoon sweet soy sauce
  12. 2 tabblespoon brown sugar
  13. 5 slices of pineapple (for additional)
  14. Salt to taste
  15. Sugar to taste
  16. 1250 cc water

Grind spices:

  1. 5 red chilies
  2. 6 cloves garlic
  3. 6 shallots


  1. Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.
  2. Add Patin Fish (Catfish) and other ingredients, add salt according to taste. if you like, you can add  pineapple slices.
  3. Continue to boil until fish fully cooked.
  4. Ready to serve

Satay Ayam (Skewered Chicken with Peanut Based Sauce)

Satay is a delicious Indonesian food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang (a spicy peanut sauce) and acar ketimun (a simple cucumber pickle) or with rice cake. Sometimes spelled sate, sateh or saté.


  • 3 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 3 cloves garlic, peeled and minced
  • 1 pinch ground black pepper
  • 1 pinch ground cumin
  • 6 skinless, boneless chicken breast halves – cubed
  • 1 tablespoon vegetable oil
  • 1/4 cup minced onion / shallot
  • 1 cup water
  • 1/2 cup chunky peanut butter
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • skewers


  1. In a bowl, mix soy sauce, peanut oil, garlic, black pepper, and cumin.
  2. Place chicken into the mixture, and stir to coat.
  3. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  4. Preheat the grill for high heat.
  5. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
  6. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Peanut Sauce:

  1. Sauce Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned.
  2. Mix in water, peanut butter, soy sauce, and sugar.
  3. Cook and stir until well blended.
  4. Remove from heat, mix in lemon juice, and set aside.
  5. Serve together with the skewered chicken

Rendang (Beef with spicy coconut milk paste)

Tips how to make delicious Rendang 
Rendang is much better served if the meat is tender. To tenderize the meat is simply boil the meat first about 30 minutes then tenderize it using tool meat tenderizer.

Ingredients :

– 500 grams of beef tenderloin, cut into pieces
– 500 ml thick coconut milk
– 1000 ml light coconut milk
– 2 sticks lemongrass, crushed
– 5 ​​pieces Kaffir lime leaves
– 1 sheet of turmeric leaves, torn it
– star anise 2 pieces
– 5 table spoons cooking oil

Spice Paste:

– 250 grams Red chilli
– 4 cloves garlic
– 10 grains of onion
– 1 cm Ginger
– 2 cm turmeric
– 4 cm Galangal
– Salt to taste
– Sugar/palm sugar to taste

Directions :

  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the blended spice paste and star anise then stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the light coconut milk simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, turmeric leaves, sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, add thick coconut milk, stir it well then cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up (until the color is brown and greasy).
  7. Add salt to taste. If not sweet enough, add more sugar to taste.
  8. Ready to serve. Served it with steamed rice.


July 2018
« Dec    
free counters

Circle Me


Enter your email address to follow this blog and receive notifications of new posts by email.