Resep Masakan Kuliner Nusantara

Rendang

Rendang is one of the most popular dishes in Indonesia. The dish originated from Padang, West Sumatra and is made from beef that is slow-cooked in coconut milk and spices for hours. The result is a tender and flavourful meat that is perfect with rice. Here is the recipe for rendang:

Ingredients:

1 kg beef (cut into small cubes)

700 ml coconut milk

10 kaffir lime leaves

4 lemongrass stalks (bruised)

5 turmeric leaves (optional)

2 tbsp tamarind paste

2 tbsp sugar

Salt to taste

Instructions:

In a large pot, bring the coconut milk to a boil.

Add the beef, kaffir lime leaves, lemongrass, and turmeric leaves (if using).

Lower the heat and let it simmer for 2 hours, stirring occasionally.

Add the tamarind paste, sugar, and salt to taste.

Continue to cook until the beef is tender and the sauce has thickened, about 1 hour more.

Nutrition:

1 serving of rendang (200g) contains approximately 500 calories, 30g fat, 30g protein, and 20g carbohydrates.

Sate Ayam

Sate ayam or chicken satay is a popular street food in Indonesia. It consists of marinated chicken skewered and grilled over charcoal, then served with peanut sauce and rice cake. Here is the recipe for sate ayam:

Ingredients:

1 kg chicken thigh (cut into small pieces)

10 skewers

2 lemongrass stalks (bruised)

5 kaffir lime leaves

2 tbsp vegetable oil

1 tsp salt

1 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

Instructions:

In a blender, blend the lemongrass, kaffir lime leaves, vegetable oil, salt, sugar, coriander powder, cumin powder, and turmeric powder into a smooth paste.

Marinate the chicken with the paste for at least 2 hours in the fridge.

Thread the chicken onto skewers.

Grill the chicken over charcoal until cooked through, about 10 minutes on each side.

Serve the sate ayam with peanut sauce and rice cake.

Nutrition:

1 serving of sate ayam (100g) contains approximately 150 calories, 10g fat, 15g protein, and 2g carbohydrates.

Gado-gado

Gado-gado is a vegetable salad dish that is popular in Indonesia. The dish consists of boiled vegetables such as bean sprouts, spinach, and cabbage, mixed with peanut sauce and topped with crackers. Here is the recipe for gado-gado:

Ingredients:

500g mixed vegetables (bean sprouts, spinach, cabbage, cucumber, etc.)

150g firm tofu (cut into small cubes)

2 boiled eggs (quartered)

100g melinjo crackers (or any other crackers)

2 tbsp vegetable oil

1 tsp salt

1 tsp sugar

For the peanut sauce:

200g roasted peanuts

4 cloves garlic

2 red chillies (seeded)

1 tbsp tamarind paste

1 tbsp palm sugar

1 tsp salt

150 ml water

Instructions:

Boil the mixed vegetables and tofu until cooked. Drain and set aside.

Blend the roasted peanuts, garlic, red chillies, tamarind paste, palm sugar, salt, and water into a smooth paste.

Heat the vegetable oil in a pan and sauté the peanut sauce until fragrant.

Add the salt and sugar to the peanut sauce and mix well.

Arrange the vegetables and tofu on a plate and pour the peanut sauce over them.

Top with boiled eggs and crackers.

Nutrition:

1 serving of gado-gado (200g) contains approximately 250 calories, 15g fat, 10g protein, and 20g carbohydrates.

Nasi Goreng

Nasi goreng or fried rice is a popular dish in Indonesia that is made from leftover rice that is stir-fried with vegetables, meat, and spices. Here is the recipe for nasi goreng:

Ingredients:

500g cooked rice (leftover rice is best)

200g chicken breast (diced)

100g peeled prawns

2 eggs (beaten)

3 cloves garlic (minced)

2 shallots (diced)

2 red chillies (seeded and diced)

2 tbsp vegetable oil

1 tsp salt

1 tsp sugar

1 tsp dark soy sauce

Instructions:

Heat the vegetable oil in a wok or large frying pan over high heat.

Sauté the garlic, shallots, and red chillies until fragrant.

Add the chicken and prawns and stir-fry until cooked.

Push the chicken and prawns to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs and mix with the chicken and prawns.

Add the cooked rice to the wok and stir-fry until heated through.

Add the salt, sugar, and dark soy sauce and mix well.

Nutrition:

1 serving of nasi goreng (200g) contains approximately 300 calories, 10g fat, 20g protein, and 30g carbohydrates.

Soto Ayam

Soto ayam is a chicken soup dish that is popular in Indonesia. The soup is made from chicken broth, lemongrass, and spices and is served with shredded chicken, vermicelli, and vegetables. Here is the recipe for soto ayam:

Ingredients:

1 whole chicken (cut into pieces)

2 litres water

5 kaffir lime leaves

2 lemongrass stalks (bruised)

3 cloves garlic (minced)

2 shallots (diced)

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric powder

2 tbsp vegetable oil

1 tsp salt

1 tsp sugar

For the toppings:

200g vermicelli (cooked)

2 boiled eggs (quartered)

100g bean sprouts

50g fried shallots

2 limes (cut into wedges)

2 tbsp chopped coriander leaves

Instructions:

Boil the chicken in water with kaffir lime leaves and lemongrass until cooked. Remove the chicken and shred the meat.

In a blender, blend the garlic, shallots, coriander, cumin, and turmeric into a smooth paste.

Heat the vegetable oil in a pan and sauté the paste until fragrant.

Add the chicken broth, salt, and sugar to the pan and bring to a boil.

Place the vermicelli, shredded chicken, bean sprouts, and boiled egg in a bowl.

Pour the hot soup over the ingredients in the bowl.

Garnish with fried shallots, lime wedges, and chopped coriander leaves.

Nutrition:

1 serving of soto ayam (200g) contains approximately 200 calories, 10g fat, 20g protein, and 10g carbohydrates.

Nasi Uduk

Nasi uduk is a fragrant rice dish that is popular in Jakarta. The rice is cooked in coconut milk and pandan leaves and is served with various side dishes such as fried chicken, tempeh, and sambal. Here is the recipe for nasi uduk:

Ingredients:

500g rice

400ml coconut milk

4 pandan leaves

2 lemongrass stalks (bruised)

2 bay leaves

1 tsp salt

2 tbsp vegetable oil

For the side dishes:

4 pieces fried chicken

200g tempeh (cut into small pieces and fried)

100g peanuts (fried)

4 boiled eggs (quartered)

Sambal (to taste)

Instructions:

Rinse the rice and drain well.

In a large pot, bring the coconut milk, pandan leaves, lemongrass, bay leaves, and salt to a boil.

Add the rice to the pot and stir well.

Lower the heat and let the rice cook until all the liquid is absorbed, about 20 minutes.

Heat the vegetable oil in a pan and fry the chicken and tempeh until golden brown.

Arrange the side dishes on a plate and serve with the nasi uduk.

Nutrition:

1 serving of nasi uduk (200g) contains approximately 400 calories, 20g fat, 10g protein, and 40g carbohydrates.

Bakso

Bakso is a meatball soup that is popular in Indonesia. The meatballs are made from ground beef and tapioca starch and are served in a clear broth with noodles and vegetables. Here is the recipe for bakso:

Ingredients:

500g ground beef

100g tapioca starch

2 cloves garlic (minced)

2 shallots (diced)

1 egg

1 tsp salt

1 tsp sugar

1 tsp ground coriander

1 tsp ground cumin

1 tsp white pepper

2 litres water

2 lemongrass stalks (bruised)

2 kaffir lime leaves

2 tsp salt

For the toppings:

200g noodles (cooked)

100g bean sprouts

2 boiled eggs (quartered)

2 tbsp fried shallots

Sambal (to taste)

Instructions:

In a large bowl, mix the ground beef, tapioca starch, garlic, shallots, egg, salt, sugar, coriander, cumin, and white pepper