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Indonesian recipes

160 Indonesian recipes to cook at home, each with photos, step-by-step instructions and cook times. The quickest, Sambal kecap, takes 5 minutes. Most take around 45 minutes.

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Sambal andalimanAndaliman pepper sambal

Around Lake Toba the Batak table nearly always holds a bowl of sambal andaliman, pounded fresh before lunch to go with grilled fish, arsik and boiled vegetables. Its signature is andaliman, a citrusy berry related to Sichuan pepper that makes the lips tingle and numb while the chillies bring the heat. It is raw, bright and lemony, best made the day you eat it. Dried andaliman is sold online and in Indonesian shops; Sichuan pepper is the nearest substitute. Chef's tip: toast the andaliman only briefly and pound it first; skipping that step leaves gritty husks and a dull, woody taste.

16 minIndonesianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Kue putuPandan palm sugar cakes

After dark in Yogyakarta and Jakarta you can hear a kue putu seller before you see him: the steam cart whistles as the bamboo tubes cook. Each little cylinder is coarse pandan-green rice flour packed round a nugget of palm sugar, steamed for a few minutes until the sugar melts into a dark syrup, then pushed out and rolled in salted grated coconut. Eat them warm, straight away, as an evening snack. At home, small metal moulds, egg cups or a cut bamboo tube set over a steamer work well. Chef's tip: the rice flour must be damp and crumbly like wet sand, not a dough; pressing it too hard into the mould makes dense, rubbery cakes.

45 minIndonesianDessertsVeganGluten free
by KrazyBadal 0 views

Kue putri saljuSnowball crescent cookies

'Snow princess' cookies are a Lebaran favourite in every Indonesian city, set out in jars for the stream of visiting relatives during the first days of Syawal. Little crescents of buttery, nutty shortbread made with ground cashews melt the moment you bite them, under a thick snowy coat of icing sugar. Children love helping to roll the crescents. Chef's tip: dust them twice, once while warm so a thin layer melts on and once when cold for the snowy finish; dusting only hot cookies leaves them patchy and damp.

55 minIndonesianBaking
by KrazyBadal 0 views

Es cincauGrass jelly drink

Glasses of es cincau are handed out at Ramadan iftar tables across Java and sold from roadside carts all year on hot afternoons. Cubes of black grass jelly, with its slightly bitter, herbal taste, sit in pale coconut milk and dark palm-sugar syrup over crushed ice, and the contrast is the whole joy of it. Ready-made grass jelly in tins is fine; this recipe sets your own from grass jelly powder. Chef's tip: let the jelly set fully and cold before cutting; cut warm, it tears and melts into the drink.

30 minIndonesianDrinksVeganGluten free
by KrazyBadal 0 views

Kue lumpurPotato coconut custard cakes

The name means 'mud cake', a joke about the batter, which is almost liquid when it goes into the moulds. Betawi bakers in Jakarta make kue lumpur for arisan afternoons and Ramadan iftar boxes: mashed potato, coconut milk, eggs and a little flour bake into tender, custardy rounds with a single raisin or a slice of young coconut on top. They are best on the day, slightly warm. Chef's tip: don't overfill the moulds or open the oven early; the centres sink and stay wet if the heat drops before they set.

60 minIndonesianDesserts
by KrazyBadal 0 views

Kolak pisang ubiBanana and sweet potato dessert

In the last hour before maghrib during Ramadan, Javanese pavements fill with takjil sellers, and a bag of warm kolak is the first thing many families eat when the call to prayer ends the fast. Plantain or ripe saba bananas, sweet potato and pumpkin simmer in palm sugar and pandan until tender, then coconut milk turns the syrup creamy and caramel-brown. Serve warm or chilled. Chef's tip: add the bananas last; they collapse into mush if they cook as long as the sweet potato.

35 minIndonesianDessertsVeganGluten free
by KrazyBadal 0 views

Es buahIced fruit cocktail

Ramadan evenings in Jakarta mean queues at the es buah carts, where melon, papaya, pineapple, jackfruit and nata de coco are scooped into glasses with swollen basil seeds, red rose syrup and a ribbon of condensed milk over crushed ice. It is drunk with a spoon at iftar, after dates, and it is just as welcome on any hot afternoon. Use whatever ripe fruit you have. Chef's tip: soak the basil seeds fully before adding them; dry seeds clump and stay gritty in the cold syrup.

15 minIndonesianDrinksGluten free
by KrazyBadal 0 views

Beras kencurRice and ginger drink

The other half of the jamu seller's basket, beras kencur is milky-white and gently sweet, made from soaked rice blended with kencur, a peppery, camphor-scented relative of ginger, then strained into palm sugar syrup. Javanese children are often given it as their first taste of jamu, and adults drink it mid-morning. Kencur (sometimes sold as aromatic ginger or sand ginger) is found fresh or frozen in Asian shops. Chef's tip: use only a little kencur at first; too much makes the drink medicinal and soapy rather than fresh and spicy.

25 minIndonesianDrinksVeganGluten free
by KrazyBadal 0 views

BandrekSpiced ginger drink

Up in the cool tea highlands around Bandung and Garut, bandrek warms people through damp nights; vendors carry it in big kettles to night markets and football matches. It starts like wedang jahe but goes further, with cinnamon, cloves, pepper and lemongrass, and Sundanese sellers often float slivers of young coconut in each glass. The flavour is sweet, spicy and lingering. Chef's tip: simmer the whole spices, don't boil them hard; a fierce boil draws out bitterness from the clove.

20 minIndonesianDrinksVeganGluten free
by KrazyBadal 0 views

Jamu kunyit asamTurmeric tamarind drink

Jamu gendong women still walk Solo and Yogyakarta lanes in the morning with baskets of bottles on their backs, and kunyit asam is the one most people buy: earthy fresh turmeric and sour tamarind boiled with palm sugar, strained and drunk cool. It tastes bright, tangy and faintly peppery, rather like a spiced lemonade. Families also make big jugs at home for hot afternoons. Chef's tip: wear gloves or scrub the board straight away; fresh turmeric stains hands, wood and plastic bright yellow within minutes.

30 minIndonesianDrinksVeganGluten free
by KrazyBadal 0 views

Gulai pakisFern tip coconut curry

Gulai pakis is one of the green dishes on the counter of every Minangkabau rice shop (rumah makan Padang), from Bukittinggi to Jakarta, and it is cooked at home in West Sumatra whenever fern shoots are gathered from the riverbanks. Tender fern tips simmer in a yellow coconut milk sauce of turmeric, galangal, chilli and lime leaves until rich and gently spicy; many cooks add tiny dried shrimp, which this vegan version leaves out. Serve it with rice, sambal and fried tempeh. The usual mistake is boiling the coconut milk hard or covering the pan, which makes it split into curds; stir it often and keep it at a simmer. Chef's tip: always cook fern shoots thoroughly as below, as some ferns are not safe raw or lightly cooked; buy vegetable fern (paku) or fiddleheads sold for eating.

40 minIndonesianVegetarianVeganGluten free
by KrazyBadal 0 views

Teh talua (egg tea)

In the lapau coffee shops of Bukittinggi, Payakumbuh and Padang, the sound of a spoon or a small whisk clattering against a glass means someone has ordered teh talua. A raw egg yolk, traditionally from a free-range kampung hen or a duck, is whisked with sugar until thick and almost white, strong hot tea is poured on from a height, and a wedge of lime goes on the side. Minangkabau men drink it in the late afternoon or evening as a pick-me-up after work in the fields. It comes out with a creamy, caramel-coloured body under a deep layer of foam, rich like a light custard, with the lime cutting any eggy edge. The common mistake is whisking too little: the yolk stays yellow, the tea curdles it in strings and it smells of egg. Beat until the yolk has doubled in volume and falls in a thick ribbon. Use pasteurised eggs for anyone pregnant, babies and small children, older people or anyone unwell, as the yolk is only lightly warmed. Some lapau add condensed milk; this one is dairy-free. It contains caffeine. Chef's tip: pour the tea in a thin stream from high up while still stirring, to build the tallest foam.

11 minIndonesianDrinksGluten free
by KrazyBadal 0 views

Kopi tubrukBoiled coffee with sugar

From the warung kopi of Yogyakarta and Solo to the night-shift stalls of Surabaya, kopi tubruk is the everyday coffee of Java: powder-fine robusta and sugar spooned into a glass, hit with boiling water, stirred once and left alone while the grounds sink. It comes out black, thick and strong, with a toasty, slightly chocolatey bitterness and often plenty of sugar, drunk early with fried snacks and again late at night over long talk. The grounds sit as a muddy layer at the bottom and stay there. The common mistake is drinking or stirring too soon: the cup is gritty and harsh. Wait four or five minutes, until the crust on top sinks and the surface turns clear and dark, then sip gently and stop before the sludge. It is ready when the foam has collapsed and a thin oily sheen shows on top. This is a strong, high-caffeine coffee; one glass is plenty, and it is not for children. Some sellers add a slice of ginger or a pinch of cardamom. Chef's tip: grind the beans as fine as for espresso or finer; coarse grounds float and never settle.

7 minIndonesianDrinksVeganGluten free
by KrazyBadal 0 views

Kue pancongCoconut rice flour cakes

Kue pancong is a Betawi breakfast cake you smell before you see: vendors on Jalan Sabang and around Pasar Senen pour a coconut and rice-flour batter into blackened half-moon moulds over charcoal from first light, and office workers buy them by the paper bag with their morning coffee. The edges turn crisp and toasty, the middle stays almost molten and tastes of fresh coconut, and a scatter of sugar goes on just before they are handed over. At home, a takoyaki pan, an aebleskiver pan or a cast-iron kue cubit mould does the job. Chef's tip: grated fresh or frozen coconut gives the chewy, fibrous bite that defines pancong; desiccated coconut alone makes them dry.

35 minIndonesianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Kupat tahuRice cakes and tofu in peanut sauce

Kupat tahu is breakfast from a pushcart in Bandung and Magelang: chunks of compressed rice cake, freshly fried tofu and blanched bean sprouts, buried under a loose peanut sauce sharpened with garlic, chilli and sweet soy, then finished with crackers and fried shallots. The common mistake is grinding the peanut sauce too thick: it should pour like single cream so it soaks into the rice cake. Many prawn crackers are made with seafood, so choose plain cassava or rice crackers for a vegan plate. Chef's tip: fry the tofu just before serving; soft, hot tofu soaks up the sauce, while tofu fried ahead turns leathery.

45 minIndonesianBreakfast & BrunchVegan
by KrazyBadal 0 views

Semur tahuTofu in sweet soy

Semur is the dark, glossy sweet-soy stew of Java, shaped by Dutch spice traders' love of nutmeg and clove, and the tofu version is a thrifty bekal favourite that tastes better each day it sits. The tofu is fried first so it holds together and soaks up the sauce like a sponge. The common mistake is using silken or soft tofu, which crumbles; choose firm tofu and fry it until the skin is golden. Chef's tip: let the sauce reduce until it coats the back of a spoon, then rest the semur for an hour before eating so the spices go right into the tofu.

35 minIndonesianVegetarianVegan
by KrazyBadal 0 views

Lontong balapRice cakes and tofu in broth

Lontong balap is Surabaya's morning bowl, named after sellers who once raced (balap) each other to market with their heavy carts. Slices of compressed rice cake are piled with blanched bean sprouts, fried tofu and lentho, little fritters of black-eyed beans and cassava, then soaked with a light garlicky broth and a spoon of sambal mixed with petis, the dark, sweet shrimp paste of East Java. Eat it with skewers of sate kerang if you like. The common mistake is boiling the sprouts too long; they should keep a snap. Chef's tip: stir the petis into the sambal with a little hot broth first, so it melts into the bowl instead of sitting in a sticky blob.

65 minIndonesianBreakfast & Brunch
by KrazyBadal 0 views

Acar timunPickled cucumber and carrot

Order sate at a Madurese stall in Java, or nasi goreng from a night-time warung tenda, and a little saucer of acar timun comes with it: cubes of cucumber and carrot, whole small shallots and a few green or red bird's eye chillies in a sweet, sharp vinegar dressing. It is also spooned beside martabak telur and served at kenduri feasts and weddings. It is cold, crunchy and refreshing, sweet first, then sour, with a sudden bite when you hit a chilli, and it cuts the richness of peanut sauce and fried rice. Make it fresh: it is at its best the same day. Common mistake: pouring the dressing on warm or cutting the cucumber too thin, which turns everything limp and watery; dissolve the sugar in warm water, then let it cool before mixing. It is ready after 10–15 minutes, when the shallots have lost their raw edge and the cucumber is lightly seasoned but still snaps. Chef's tip: leave the bird's eye chillies whole so guests can choose whether to eat them; slit one or two if you want the dressing itself to carry heat.

17 minIndonesianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Nasi bakarGrilled banana-leaf rice with chicken

In Jakarta, nasi bakar parcels are sold from warung grills at lunchtime and in office canteens: rice cooked with coconut milk, lemongrass and salam leaves, filled with spicy shredded chicken (ayam suwir) and lemon basil, wrapped in banana leaf and grilled until the leaf chars and the rice crisps at the edges. Small dried anchovies (teri) are the other classic filling. The common mistake is wrapping the parcels loosely, so they fall open on the grill; fold them tight and pin with toothpicks. Chef's tip: grill until the leaf is blackened in patches; the smoke perfumes the rice inside.

65 minIndonesianRice & GrainsSpicy
by KrazyBadal 0 views

Sayur bening bayam for toddlersSpinach and corn soup for toddlers

Sayur bening, 'clear vegetables', is the light soup that turns up at nearly every Javanese family lunch in Yogyakarta and Solo, and it is one of the first family dishes Indonesian children share. Spinach and sweet corn are simmered for just a few minutes in water scented with shallot and temu kunci (fingerroot), giving a sweet, fresh broth to spoon over rice. For toddlers from 12 months it is made with no salt or sugar, and the corn is chopped. It is vegan and free of the major allergens. Chef's tip: add the spinach at the very end; overcooked bayam turns grey and bitter.

20 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

Sayur boborGreens in coconut milk broth

Sayur bobor is the gentle everyday soup of Central Javanese homes around Semarang and Solo, ladled over rice at lunch and often made for children, older relatives and anyone feeling poorly. Spinach, amaranth or moringa leaves are simmered for just a few minutes in a thin coconut broth scented with galangal, coriander seed and salam leaves, so it tastes creamy and mild with a hint of sweetness. Eat it with rice, fried tempeh and sambal. The usual mistake is boiling the greens too long, which turns them khaki and slimy; they need only 2–3 minutes. Chef's tip: add a few chayote or young corn pieces with the broth for a more filling bowl.

25 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

SeblakSoaked crackers in spicy broth

Seblak came from Bandung, but it now fills countless warung stalls in Jakarta, from the lanes behind Blok M to the campuses of Depok, where students order it in the evening by spice level. Raw, dried kerupuk crackers are soaked until bendy, then cooked in a fiery paste of garlic, shallot, chilli and kencur (aromatic ginger) with scrambled egg and greens, until they turn chewy, slurpy and saucy. This is the simple egg-and-vegetable version; stalls add meatballs or sausage on request. Choose plain garlic or tapioca kerupuk (kerupuk bawang or kerupuk aci) and check the packet, as many crackers contain shrimp or fish. Chef's tip: kencur gives seblak its sharp, camphor-like fragrance; use 2 cm of fresh root, or 1 tsp of kencur powder.

30 minIndonesianSnacks & StartersSpicy
by KrazyBadal 0 views

SekotengGinger drink with peanuts

After dark in Semarang, Solo and the towns of Central Java, the sekoteng seller pushes his cart round the kampung, a copper pot of ginger water steaming on a charcoal stove and little jars of toppings lined up beside it. You get a bowl of roasted peanuts, soft mung beans, chewy pink pacar cina pearls and cubes of white bread, drowned in sweet, fiery ginger broth; on rainy nights, people say, it warms you down to the feet. The bread soaks up syrup and turns soft at the edges, the peanuts stay crunchy and the ginger bites. The common mistake is cooking the sago pearls in the ginger water: they release starch and make the broth gluey and cloudy. Boil them separately, rinse, and add to each bowl. The broth is ready when it is pale gold, clear and hot enough to make you cough a little. Pacar cina are small red sago pearls; plain small tapioca pearls coloured with a drop of red food colouring or beet juice work. Some sellers add condensed milk; this version stays dairy-free. Chef's tip: roast the ginger before simmering for a deeper, rounder heat.

60 minIndonesianDrinksVegan
by KrazyBadal 0 views

Nasi timbelRice with fried chicken and tofu

Nasi timbel is the packed lunch of West Java: rice pressed tight into a banana leaf, which keeps it warm and fragrant until noon, served with turmeric fried chicken, fried tofu and tempeh, crisp salted fish, raw vegetables (lalapan) and a fiery sambal terasi. Sundanese restaurants in Bandung and Jakarta serve it as a lunch platter. The usual mistake is frying the chicken straight from raw, which browns the outside long before the bone is cooked; simmer it in the spice paste first. Chef's tip: roll the rice in the leaf while it is very hot and wrap it tightly, then let it rest for 10 minutes so it sets firm.

85 minIndonesianRice & GrainsSpicy
by KrazyBadal 0 views

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