♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

POPULAR INDONESIAN FOOD RECIPES / Became guest cook in Beyond Indonesian Kitchen event




Hello everybody.....
Merhaba from Türkiye 👋

Today's post might be a bit longer than usual. Cause I will tell you a little more about Indonesian cuisines- my beloved country 💓

Last Friday I was lucky enough to be guest cook for Beyond Kitchen by young chef and gastronomy - Mohammad Alard. We cooked and served some Indonesian menus for our expat fellows in Istanbul.

Beside cooking, I also presented and tell to the guests about the dishes they enjoyed that night. And I am going to share to you as well 😊



Well, where can I begin?
Indonesian has the most unique cuisine in the world due to the combination of cultural diversity and its geography.
Most Indonesian food is prepared with contrasting flavors, such as a spicy-sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.

We serve simple foods in general, but using plenty of herbs, various roots, spices, leaves and grasses adds zest to most our meals. Some of you may think that Indonesian foods are spicy and hot because we use chili pepper on mostly every dish. But it's not really true. In fact, the most widely used spices are cumin (caraway), coriander, and ginger. All relatively mild spices and give such a mild aromatic dishes.

Some other countries have bread as a staple food. In Indonesia, rice is the most important staple food. We eat it for breakfast until dinner. İt normally accompanies every meal too. For daily consume we eat steamed white rice. Even you may find some other type of rice such as white Glutinous rice and black glutinous rice. But those glutinous rice usually being used for our snack (jajan) , cakes or on sweet treats. check Indonesian food category for more.

But rice is not the only staple for All Indonesian. In eastern Indonesia, like Maluku, we can find sago as their staple food. And some other regions people eat cassava and corn as main staple. 

The most common method for preparing food is frying, sautéing, and steaming. Although of course grilling, simmering, roasting, and even baking are also popular. 

Besides famous with a variety of spices and herb, using coconut is commonly find in mostly Indonesian foods. We use coconut start from its flesh, its water, coconut milk, until its leaves. Coconut used in main dishes, side dish until sweet treat.


For as many similarities that exist across the islands, there are just as many regional differences. Bali, the most widely recognized Indonesian island, is home to cooked duck and babi guling (pig). Minahasa enjoys mice and dog. 
Check my latest Balinese satay lilit ( Sate lilit Bali) as well.

And you may heard about the durian fruits, an oval, football-sized fruit, although many Westerners consider its smell to be foul and unappetizing.
Beside durian, we are paradise of many exotic and tropical fruits like pineapple, avocado, mango, jack fruits, buah salak (thorny palm fruits / snake skin fruit), mangosteen, rambutan, longan and many more I can not mention here.



And now I will talk about most popular Indonesian foods and you should try while you were visiting Indonesia-which is mannnyyyy! 🙌
But I am not going to share that popular rendang today 😊. Cause we didn't serve it that night.. You know , cooking rendang needs hours and hours to prepare. I will share it at other times on a different post.

The dishes we presented last Friday are: 
  • Indonesian salad; gado gado, Click here for the recipe
  • Cilok ( tapioca balls in peanut sauce), recipe below
  • Vegetable Risoles, Recipe will be on other post
  • Chicken satay. Find my recipe herehere, here or here
  • Satay tempeh ( vegetarian version), recipe below
  • Nasi Goreng (Indonesian fried rice), check my post here and here for the recipe
  • Es teller (sweet treat, fruits in coconut milk). The recipe will on another post. 
Some recipe I already post before you can check the link I attached. Some I will post on different post, and I will post Cilok recipe below.


We prepare our chicken satay for non-vegan customers. And satay tempeh for vegan version


GADO GADO

Gado gado is one of popular Indonesian dish. Its on the list of Indonesian national dish among with others.
It's  a dish consist of mix pre boiled vegetable and fried tofu (or sometimes with tempeh) and dressing with creamy umami peanut sauce then served with kerupuk (shrimp cracker or other type of cracker). Lontong or rice cake also serve as a complement. Adding simple chili sambal is most people choice to enjoy this delicious and healthy gado gado.
We have a dozen types of gado gado. Every region has their own version of gado gado. From East Java, Surabaya gado gado is most popular. İt is slightly different from gado gado in Jakarta / Betawi. In middle java people also serve different kind of gado gado. But all gado gado using one same ingredient; Peanut sauce as dressing.

Last Friday I served gado gado from my homeland Surabaya city. Next time I will share with you also how to make Betawi style gado gado.
The different from those 2 cities are vegetable used and how to make peanut sauce.
Surabaya gado gado using coconut milk to make the sauce and then cook and thicken by adding a small amount of rice flour solution. 
While Jakarta/ Betawi gado gado, peanut sauce grind with garlic and chili and palm sugar. Jeruk nipis (kaffir lime juice) adding into it so the taste is slightly sweet, umami with a sour touch of jeruk nipis.

For Gado gado recipe check my post here.

Gado Gado

CİLOK

Cilok actually is street food that become more and more popular this few years. İt made of mix tapioca starch and flour, garlic and some spices. Adding hot boiling water/ broth and shape marble-like shape. Cook over boiling water. Adding spicy peanut sauce and kecap manis (Indonesian sweet soy sauce) and enjoy. It's a typical West Javanese food.

Many new variant after getting popular from "kampung" (village/ alley) food until become restaurant menu now. You can find it full vegan version to non-vegan version. Some fill / mix with meat.



Cilok / Indonesian chewy tapioca ball in peanut sauce recipe
By: Çitra's Home Diary

Ingredients:
🍡 350 gr tapioca starch
 
🍡 400 gr AP flour
 🍡 ±700 gr broth / water. Hot boiling
🍡 4 Tbsp oil
 
🍡 3-4 spring onion, finely chopped
 🍡 5-6 cloves of garlic, mashed
 🍡 1 Tbsp Salt or to taste
 🍡 1 tsp black Pepper
🍡 Powdered Chicken/ mushroom bullion.--> optional

How to:

1. In big bowl, sift together all flour. Add in garlic, spring onion, salt and pepper. Pour in hot boiling water, slowly just until can be shape, you may adding less water than require above.

2. Make a marble shape and cook in boiling water until floating.

Note: Recipe can be halved.

Peanut sauce:
§ ± 300 gr peanut
§ ±6 garlic
§ 2-3 red chili pepper (add birdeye chili for spicy version)
§ 1-3 Tbsp Tamarind paste
§ Sugar and salt
§ 2-3 Tbsp cooking oil
§ Enough water

How to:

Heat cooking oil in a pan/ wok. Stir fry all ingredients for sauce except tamarind. 
Blend to smooth, use blender or mortar & pestle to do that process. Add enough water and cook until bubbling, add tamarind paste, salt and sugar. Check the taste, it should slightly sweet, umami (salty) and a bit sour (not too sour).

Move to clean jar and ready to use.

How to serve cilok:
thread cilok onto short skewer. Flush with peanut sauce, add kecap manis and hot chili sauce is optional.



RISOLES

From Dutch language: rissole. It is a fried pastry filled with meat, usually minced meat, and vegetables wrapped in a crepe dough, and fried after being coated with flour, egg and bread crumb. This dish can also be baked in the oven, and served as an hors-d'oeuvre or mild entrée.
As cilok you can make this in vegan version also.

Indonesian enjoy this with fresh birdeye chili pepper.



You can check my previous post here how to make risoles in vegan version. I will post the recipe in separate blog post soon, İnshaallah.


SATAY / SATE


Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts have produced a wide variety of satay. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesians consider it a national dish conceived by street vendors. These tasty meat skewers are most popular with chicken, beef also lamb or mutton. We also have vegetarian satay version use tofu and tempeh instead of meat. 
Traditionally it served with white steamed rice or cake rice (Ind; ketupat and lontong). 

And generally, it served with fresh cucumber pickle as well. Some area (like Madura island) serve together with bone soup or in middle Java serve this satay with gulai tongseng.
In Indonesia itself there are many types of satay from various regions and of various ingredients. For example, from Padang city (Sumatra), I like satay Padang. There are also "sate kelapa" (beef satay wrapped with grated coconut-My best favorite)-it's mostly common from Madura Island, quail eggs satay, clam satay, 'tempeh' and tofu satay or mushroom satay for a vegetarian option.
And there are dozens of other types of satay (which is nearly I have eaten already). 

For nonvegan satay recipe you can check hereherehere or here


Chicken Satay



NASI GORENG (INDONESIAN FRIED RICE)


Nasi goreng had the same beginnings as other versions of fried rice; as a way to avoid wasting rice. Frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology Indonesia, and also avoid the need to throw out precious food. Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper, and chili, the rice is fried with scraps of chicken or beef; usually leftovers from a chicken or beef dish.

It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste and chili and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.





ES TELLER

It is a fruit cocktail from Indonesia. Avocado, young coconut flesh, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandan leaf (normally in the form of coco pandan syrup), sugar, and a tiny amount of salt.

This concoction, created by Murniati Widjaja, won a competition to come up with a national drink for Indonesia in 1982






Follow me at Instagram; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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12 comments:

  1. This dish looks so interesting! I'd love to try it and see for myself..your photos look great too!

    ReplyDelete
    Replies
    1. Hai Paige.. Thank you very much. You made my day! ^_^

      Delete
  2. This is such an informative post! I love trying new cuisines and I've never had the chance to try Indonesian food before, I'm so happy to have some authentic recipes to try out, I think we'll try the cilok first!

    ReplyDelete
    Replies
    1. Thank you very much..Hope you can leave your name with your nice comment. Come back later please after you try the cilok ^_^

      Delete
  3. I love the coconut base in my cooking too. In India we use lots of coconuts in curries. I loved your post and good information about Indonesian cuisine.

    ReplyDelete
    Replies
    1. Hai Uma... yes.. India also produced and supply coconut in the world. And I like Indian cuisine as well ^_^

      Delete
  4. I love learning while making a new recipe, it helps me understand how it came to be, the culture behind it and how the flavors work together.

    ReplyDelete
    Replies
    1. thank you Tara for the nice comment. Hope you could try Indonesian food sometimes ^_^

      Delete
  5. What a great combination of recipes! Everything looks delicious, and I can't wait to try them all. Thanks for sharing!

    ReplyDelete
  6. These recipes looks great! My husband and I went to an Indonesian restaurant on a recent vacation and I've been wanting to make some of the dishes myself.

    ReplyDelete
  7. My aunt is from Indonesia and came here went she was a young adult. Over the years, I've had the joy trying many of her favorite dishes at family events like Christmas and Thanksgiving. I was hoping you'd include the recipe for the tapioca balls in peanut sauce and I want to surprise her with these for our next family holiday.

    ReplyDelete
  8. What an interesting article. Thanks for sharing all this. I'm new to Indonesian cooking and foods. But everything sounds really lovely and delicious.

    ReplyDelete

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