Beef rendang is the national dish of Indonesia. I’ve already blogged my recipe for Rendang many years ago. Back then, I didn’t think it made sense to prepare it sous-vide, as an important part of making Rendang is reducing and … Continue reading Beef Rendang Sous-Vide
Saté is Indonesian for a grilled skewer of meat or seafood. Popular versions are chicken and goat. Four years ago, Putneyfarm posted a recipe for a Singapore/American version of shrimp satay (saté udang) that I put on my list of … Continue reading Shrimp Satay (Saté Udang)
Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender … Continue reading Chicken Satay (Saté Ajam)
Indonesian cuisine is very popular in the Netherlands, which is not surprising due to its deliciousness and our shared history. One of the best known side dishes is stewed spicy green beans (or long beans), often referred to as sambalboontjes. Indonesian … Continue reading Indonesian Spicy Green Beans (Sambal Goreng Buncis/Sambalboontjes)
Rendang Daging is beef stewed in coconut milk with spices until all of the coconut milk has been reduced and the beef is tender. The stew becomes more and more dry, and turns from a light color to a dark color because of the caramelization that will occur. Rendang is traditionally served at festive occasions. The cooking method was developed to preserve meat in a tropical climate before refrigerators were available. Now rendang is still prepared because it is loaded with flavor. Rendang is so popular that it is regarded the national dish of Indonesia. Continue reading “Rendang Daging (Indonesian Beef Stew)”
This summer we’re going boating for 10 days with a group of around 30 friends, and I’m going to be the chef on board. For this trip I’m trying out some tasty, healthy and budget-conscious versions of Dutch favorites such as shawarma and in this case nasi with chicken satay. Nasi goreng is one of Indonesia’s national dishes that means “fried rice”. Indonesian food as it is eaten in the Netherlands clearly has Indonesian origins, but has been “Dutchified” and is known simply as “nasi”. Even in Indonesia there is no official recipe for nasi goreng, as its origins are related to a way to preserve left-over rice and other left-over foods by frying them. I’m by no means claiming that this version is authentic, far from it. But it sure is good!
Gado-Gado is an Indonesian salad with a peanut sauce dressing that can be served as part of a “rijsttafel” (rice table, a spread of different Indonesian dishes to be eaten ‘family style’) or as a meal by itself. This version just has vegetables and eggs, but you could also add fried tofu and tempeh to add more protein and change it into a full meal. Unlike many salads, most of the vegetables in gado-gado are steamed or boiled rather than raw. Key to Gado-Gado is to use a good peanut sauce, which means home-made. The peanut sauce makes it quite … Continue reading Gado-Gado (Indonesian Vegetables with Peanut Sauce)
Indonesia used to be a Dutch colony, and Indonesian food still plays a major role in the Dutch food culture. One of the most common Indonesian foods is “saté”, grilled marinated skewers of chicken or pork served with a peanut sauce that is referred to as “satésaus”. This sauce is even served with french fries (“patatje oorlog”, also with mayonnaise) and other snacks. Home-made peanut sauce has a more interesting taste and you can make adapt it to your own preference. Most satésaus is store-bought, but apart from finding the right ingredients it isn’t hard to make by yourself from scratch. … Continue reading Indonesian Peanut Sauce