Indonesian Recipes & Cookbooks

How to Cook dishes from Indonesia

• Bakso Solo - Beef meatballs in a hot and spicy soup containing green vegetables, mung bean thread noodles, and shredded cabbage.
  
  
• Gudeg Yogya - A sweet stew made from young jackfruit and hard-boiled egg.
  
  
• Ketupat - A rice dumpling made by wrapping rice in a palm leaf pouch and boiling. The cooking process compresses the rice as it expands, producing a kind of rice dumpling. Ketupat are sometimes boiled in thin coconut milk and spices.
  
  
• Lumpia Semarang - Springrolls, fried or steam. They usually contain meat and bamboo shoots, and served with fermented soybean sauce.
  
  
• Nasi goreng - This is a fried rice meal. It usually contains vegetables (particularly onion and shallot), egg and prawns, and is flavored with chilli, garlic, soy sauce, and tamarind. Indonesians often make the dish from leftovers, and often eat it for breakfast.
  
  
  
• Rendang - Beef cooked slowly with coconut milk and spices for several hours. During the cooking process, the meat absorbs spices, the liquid evaporates, and the cooking method gradually turns from boiling to frying. Sometimes the beef may be replaced with chicken, duck, mutton, turtle meat, water buffalo, or even cassava or jackfruit. Chicken and duck rendang is usually cooked for a shorter period than beef rendang, and is flavored with tamarind. In Indonesia, rendang is served with rice.
  
  
• Sate - Diced meat (beef, chicken, fish, goat, mutton, or pork) on bamboo skewers cooked on a charcoal grill.
  
  
  There are many variations of Sate including:
  • Sate Ambal - Chicken with ground tempeh (a soybean product), chilli and spice.
  • Sate Ampet - Beef and cow offal with hot spices.
  • Sate Babi - Pork sate.
  • Sate Bandeng - Sate made from milkfish (bandeng)
  • Sate Belut - Eel sate.
  • Sate Blora - Chicken with peanut sauce. It is usually served with rice and a soup made from coconut milk and herbs.
  • Sate Bulus - Sate made from soft shell turtle (bulus). It is served with pepper, shallots and sweet soy sauce.
  • Sate Buntel - A large sate made from fatty beef or goat meat.
  • Sate Kuda - Sate made from horse mat with pepper, shallots and sweet soy sauce.
  • Sate Kulit - A crispy sate made from chicken skin.
  • Sate Lilit - This dish is popular on Bali. It is made from ground beef, chicken, fish, pork or turtle meat which is mixed with coconut and shallots and flavored with lemon juice and pepper.
  • Sate Madura - Chicken or mutton with a distinctive sweet black sauce. Thinly sliced shallot and plain sambal are typically used as condiments.
  • Sate Makassar - Beef offal marinated in a sour suace.
  • Sate Padang - Cow or goat offal which is boiled and then grilled. A yellow sauce containing turmeric and other spices is used during the grilling process.
  • Sate Ponorogo - Chicken with peanuts and chilli sauce. Eat skewer normally contains a single piece of chicken meat rather than several slices or chunks.
  • Sate Pusut - Ground beef, chicken or fish with coconut and spices.
  • Sate Susu - Spicy beef brisket, served with hot chilli sauce.
  • Sate Tegal - Goat meat. Usually four chunks of meat are used per skewer, one of which is either fat, liver or kidney. The meat is not marinated, but the dish is served sweet soya sauce, chilli, green tomatoes and rice.
  • Sate Telor Muda - Sate made from immature chicken egg (an egg removed from a slaughtered chicken before the egg had been laid).
  • Sate Torpedo - Sate made from marinated goat testicles.
  
  
• Soto Kudus - A soup made from beef, chicken or mutton, and flavored with turmeric.
  
  
• Srabi Solo - A pancake made from coconut milk and rice flour.
  
  
• Swikee Purwodadi - A soup made from frogs legs and fermented soybean.
  
  
• Timlo Solo - Beef and vegetable soup.

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Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia By James Oseland James Oseland Hardcover (384 pages) List Price: $39.95* Lowest New Price: $22.77* Lowest Used Price: $8.86* Usually ships in 24 hours* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Cradle of Flavor Home Cooking from the Spice Islands of Indonesia Singapore and Malaysia Product Description: The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

Indonesian Regional Cooking By Sri Owen St Martins Press Hardcover (289 pages) List Price: $18.95* Lowest New Price: $12.47* Lowest Used Price: $5.70* Usually ships in 1-2 business days* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here

A New Approach to Indonesian Cooking By Heinz von Holzen Marshall Cavendish International (Asia) Pte Ltd Hardcover (200 pages) List Price: $36.99* Lowest New Price: $22.72* Lowest Used Price: $20.09* Usually ships in 24 hours* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Product Description: The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalizingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These methods make use of equipment and ingredients that are easily within reach, some of which could already be available at home. A New Approach to Indonesian Cooking represents the true original taste of Indonesia and is a concise guide of cooking techniques that are not only applicable to Indonesian food, but also for various types of cuisine.

The Indonesian Kitchen: Recipes and Stories By Sri Owen Owen, Sri Hardcover (287 pages) List Price: $35.00* Lowest New Price: $23.48* Lowest Used Price: $9.78* Usually ships in 24 hours* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Product Description: In this ground-breaking book, renowned author Sri Owen provides a unique insight into the ancient, exotic, and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings. Owen offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time. Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime of research into both traditional and modern cooking methods.

Indonesian: Cooking for Beginners - Indonesian Cookbook Simple Recipes - South East Asian Recipes (Easy Indonesian Recipes - Southeast Asian Cooking - South Asian Recipes 1) By Clara Taylor Released: 2015-06-01 Kindle Edition (49 pages)   Product Description: Curious about Indonesian Food? Start cooking delicious, simple and healthy indonesian recipes at home today 
Today only, get this Amazon bestseller for just $2.99. Regularly priced at $4.99. Read on your PC, Mac, smart phone, tablet or Kindle device. Today, Indonesian food is well-known for its fried rice or nasi goreng; its satay, the local version of the Arab kebabs; its beef rendang, chili condiment or sambal, and tempeh or roasted soybean cakes. Indonesian cuisine is as varied as its culture. With the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, Indonesia, as can be imagined, is a land of huge diversity. The archipelago once lay along the ancient trading routes between the Middle East and the Far East, a position that opened it wide to the influences from many far-off places. There are many similarities between Malay food in Malaysia and Indonesian cuisine, but to the experienced palate the differences are just as noticeable. As with the rest of Southeast Asia, rice is the staple diet in Indonesia, except in Irian Jaya and Maluku where people sustain themselves with sago, which is a type of tapioca, sweet potatoes and cassava. Rice is usually eaten plain, combined with a meat dish, a vegetable dish, a sambal and crunchies like fried peanuts or fried anchovies. Sometimes, the rice is steamed in woven packets of coconut leaves to make what is called a ketupat; and sometimes it is steamed in banana leaves and served as lontong. In Indonesia, it is common for dishes to be cooked ahead of time and later eaten at room temperature. This seems to suit Indonesian families, many of whom do not have set meal-times. This practice is also common in restaurants and public eating places in Indonesia. Most Indonesian food is moderately spicy with a predominance of ginger, garlic and fresh turmeric. After downloading this book you will learn... Chapter 1: Where To Buy Indonesian Food Products Chapter 2: Food Preparation Reminders For Beginners   Chapter 3: Appetizer Recipes   Sate Ayam (also known as Chicken Satay) Bakwan Jagung Tahu Goreng Lumpia Semarang Chapter 4. Rice, Soup, And Noodle Recipes   Nasi Goreng Bakso Sayur Asem Nasi Kuning Chapter 5: Meat and Poultry Recipes   Ayam Goreng Rendang Daging (also known as Beef Rendang) Gulai Kambing Chapter 6: Vegetable Recipes   Gado-gado Urap Sayur Lodeh Asinan Chapter 7: Fish and Seafood Recipes Pepes Ikan Cumi Bakar Kecap Chapter 8: Desserts Kuping Gajah (also known as Elephant’s ear cookies) Pisang Goreng Es Campur Kolak Much, much more! Download your copy today! Take action today and download this book for a limited time discount of only $2.99!  Scroll up and click the orange button "Buy Now" on the top right of this page to access this book in under a minute LEARN MORE TODAY ABOUT INDONESIAN FOOD AND CULINARY TRADITIONS !  Tags: indonesian cookbook; indonesian food; indonesian recipes; indonesian cooking; indonesian travel guide; javanese food; javanese language; indonesian language; indonesian recipes for beginners; indonesian cooking 101; indonesian culinary; indonesian dishes; indonesian meals; balinese food; satay; sambal; authentic indonesian food; easy indonesian recipes; simple indonesian recipes; healthy indonesian recipes; indonesian food introduction; tastes of indonesia; malaysian food; malaysian recipes; malaysian cookbook; indonesian recipes introduction; indonesian recipes information; indonesian recipes books; southern asian food; indonesia

Indonesian Street Food Secrets: A Culinary Travel Odyssey By Keith Ruskin Miller Brand: Hawkibinkler Press Hardcover (132 pages) List Price: $19.95* Lowest New Price: $29.95* Lowest Used Price: $7.35* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Used Book in Good Condition Product Description: A culinary travel odyssey in which the reader is introduced to a wide variety of exotic, yet obtainable ingredients and then initiated into their usage in the greatest street cuisine on the planet. An accompanying MAC and PC compatible CD-ROM includes hours of movies, music and sound that provide the viewer with a window into everyday Indonesian cultural and culinary life.

To All My Grandchildren: Lessons in Indonesian Cooking By Leonie Samuel-Hool Brand: Liplop Press Paperback (104 pages) List Price: $7.95* Lowest New Price: $26.01* Lowest Used Price: $11.75* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Used Book in Good Condition Product Description: Moer than a cookbook, this culinary delight was written to preserve a great chef's traditional family recipes and stories of her childhood for her far-flung grandchildren. Author Leonie Samuel-Hool recounts stories of a vanished society and legends of the gods and goddesses that protect and sometimes make mischief in Indonesian homes, fields and foods. Illustrations and maps show the scenes of the tales. The delicious recipes are explicitly presented.

Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) By Kari Cornell Lerner Publishing Group Library Binding (72 pages) List Price: $25.26* Lowest New Price: $24.98* Lowest Used Price: $3.00* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here Product Description: Cooking the Indonesian Way serves up tantalizing recipes for pork state, gado-gado, fried bananas, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are vegetarian recipes, complete menu suggestions, and a cultural section highlighting the Indonesian people and their country, holidays, festivals--and, of course, their food. Treat yourself, your family, and your friends to delicious, authentic Indonesian meals.

Homestyle Thai and Indonesian Cooking (Home Cooking (Crossing Press)) By Sri Owen Crossing Press Paperback (192 pages) List Price: $16.95* Lowest New Price: $1.99* Lowest Used Price: $2.50* *(As of 23:49 Pacific 20 Oct 2017 More Info) Click Here