Indonesian Food Recipe - -->

Indonesian Food Recipe

Indonesian Food Recipe - Indonesia is a special country because it has thousands of unique foods. For those of you who love dying with archipelago food, try cooking recipes from the archipelago below.

Indonesia is very famous for its variety of wealth and diversity. Various aspects such as language, culture, ethnicity, until cuisine are clearly illustrated throughout the country. From Aceh Province to Papua Province, it has its own characteristics.

It has even become a public secret if the invaders were very interested in Indonesia because of the richness of the spices. No wonder the various types of Indonesian rubble are able to produce processed food menus with lezar flavor.

Nusantara Cuisine Recipes

One of the reflection of the love of the motherland is to help preserve the recipes of Indonesian cuisine. For those of you who are said to love the country at the same time making cooking as a hobby, there are various recipes for the archipelago that you can try at home. Here it is on the list for you.

Soto Padang Archipelago Cuisine Recipes

Soto Padang

Material :
  • 500 grams of beef (mixed with bone).
  • 2 liters of water.
  • right amount of oil.
Cemplung material:

4 pieces of orange leaf.
3 bay leaves.
8 star petals.
2 lemongrass stems crushed.
2 sliced ​​scallions.
5 cardamom pods.
5 cloves.
4 cm cinnamon.

Ground spices :
  • 6 shallots.
  • 10 cloves of garlic.
  • 1 segment of sound.
  • 3 galangal segments.
  • 2 ginger segments.
  • 1 teaspoon nutmeg.
  • 2 teaspoons ground pepper.
  • 1 tablespoon coriander powder.
  • salt.
Complementary seasonings:
  • flush vermicelli with hot water, soak briefly, remove and drain.
  • potato cake.
  • red crackers.
  • soy sauce.
  • vinegar.
  • chili sauce.
  • finely sliced ​​celery.
  • fried onions.
How to cook :

  • Boil the meat to the boil out of the foam, the froth that floats, add all the ingredients, continue to boil until the meat is tender, add the leeks, wait withered, turn off the stove, remove the meat, and wait for it to cool.
  • Heat cooking oil, saute the spices until fragrant, mix the spices that have been sauteed in the cooking water of the meat, cook briefly until the spices and broth combine. taste correction.
  • Thinly slice the meat that has been boiled, then fry until crisp.
  • Tata vermicelli, meat in a bowl, flush with soup, give crackers, cakes, celery and sambal.
  • Serve.

Nusantara Porridge Cuisine Recipes Manado

Resep masakan nusantara Bubur Manado

  • 200 grams of rice.
  • 100 gram yellow yam, diced.
  • 150 grams of diced cassava.
  • 2 pieces of sweet corn dipipil.
  • 1 kg of pumpkin, steam and crush with a fork.
  • 4 liters of water or add as needed.
Vegetable Ingredients:
  • 1 sheet of turmeric leaves, sliced ​​as smooth as possible.
  • 2 scallions, finely chopped.
  • 5 sheets of gedi leaves, finely chopped.
  • 1 small bunch of spinach, take the leaves
  • 1 bunch kale, take the leaves and young shoots, rough chop.
  • 1 bowl of basil, from 5 small bunches of basil, just take the leaves and young shoots.
  • 6 garlic, finely chopped.
  • 6 thinly sliced ​​shallots.
  • 5 lemongrass stems, just take the white part and memarkan.
  • 2 bay leaves.
  • 1 tablespoon salt.
  • mushroom broth to taste.
Complementary seasonings:
  • fried salted fish.
  • dabu dabu sambal or lighter match.
How to cook :
  • Wash the rice thoroughly, then in a saucepan add water, rice, cassava, cooked cassava over low heat until cassava and sweet potatoes are soft.
  • Add the garlic, onion, bay leaf and lemon grass while continuing to stir, add corn and pumpkin.
  • Add water if needed, add the pepper salt and stir the mushroom mixture again.
  • After the rice has become the last porridge put all the vegetables stir well, correct the flavor, remove from heat.
Nusantara Recipe Sop Konro
Resep masakan nusantara Sop Konro

Material :
  • 1 kg of beef ribs.
  • 1 bay leaf.
  • 2 pieces of orange leaf.
  • 1/2 grated coconut then roasted to dry then mashed.
  • 2 cm cinnamon.
  • 1700 ml of water.
  • Leeks and Celery to taste.
  • Oil to taste.
  • Sugar, salt, beef powder broth to taste.
Ground spices :
  • 6 cloves of garlic.
  • 10 cloves of shallot.
  • 2 cm turmeric.
  • 4 candlenuts.
  • 1 fruit kluwak.
  • 5 lemongrass stems.
  • Galangal galangal.
  • 1 teaspoon coriander powder.
  • 1/4 nutmeg powder.
  • 1/2 tsp ground pepper.
  • 1 teaspoon cumin powder.
Supplementary material :
  • White or free-range rice.
  • Fried onions.
  • Sambel & lime.
How to cook :
  • Presto the ribs until tender with enough water, strain and take 1 liter of broth.
  • Transfer the regular pan, add the ribs and broth and add 700 ml of plain water or enough.
  • Sauté the spices with enough oil until fragrant, then add to the rib pan, add also bay leaves, orange leaves, cinnamon and roasted coconut roasted, stir well, stir in salt sugar and powdered beef broth, boil the flavor check.
  • Put enough pieces of celery and leeks to simmer briefly turn off the heat.
  • Serve in a serving bowl then sprinkle with fried onions.
Archipelago Sate Lilit Typical Balinese cooking recipes

Resep masakan nusantara Sate Lilit Khas Bali

Material :

  • 100 gr grated coconut.
  • 300 gr chicken meat (ground).
  • 1 egg.
  • 2 tablespoons tapioca.
  • 4 cloves garlic.
  • 5 cloves of shallot.
  • 3 candlenut seeds (roasted).
  • 1 cm galangal.
  • 1 cm ginger.
  • 1 cm turmeric (burn).
  • 2 cm kencur.
  • 1 cm shrimp paste (burn).
  • 20 bamboo or lemongrass stems.
  • 5 pieces of cayenne pepper (may be more).
  • salt & pepper to taste.

How to cook :

  • Puree shallot, garlic, turmeric, chili, hazelnut, ginger, kencur, galangal and shrimp paste
  • Mix ground chicken, eggs, tapioca and coconut. Give salt and pepper to taste.
  • Saute ground spices until fragrant then mix into chicken meat mixture. Stir well.
  • Heat the Grill Pan on medium heat. Take a little batter. Cook until cooked. Then taste the taste until it fits.
  • If the taste is right. Take the dough to taste and wrap it around a bamboo stick or lemongrass stick. Then bake in the Pan Grill until cooked.
  • For Sambal matah: sliced ​​shallots, lime leaves, chillies, and white lemongrass stems only. Give a pinch of salt. heat 2 tablespoons of oil enter shrimp paste. fry until the shrimp paste is crushed mixed with oil. then mix in the sliced ​​ingredients. Mix well, ready to serve.

Archipelago Candil Ketan Recipes

 Resep masakan nusantara Candil Ketan

Material :
  • 30 grams of tapioca flour.
  • 200 gr glutinous rice flour.
  • 1/3 teaspoon salt.
  • warm water to taste.

  • 800 ml of water.
  • 150 brown sugar, combed.
  • 2 pieces of pandan leaves tied with a knot.

Thickening solution:
  • 1 tablespoon rice flour or more if you like thick gravy.
  • 1 tbsp glutinous rice flour or more if you like thick gravy.
  • Mix all ingredients and add a little water, stir until it dissolves and nothing is grinded.

Coconut milk soup ingredients:
  • 1/4 teaspoon salt.
  • 400 ml thick coconut milk.
  • Jackfruit to taste.

Boil coconut milk sauce to boil with salt and pandan leaves. Turn off the heat. Put jackfruit pieces.

How to cook :
  • Mix glutinous rice flour, tapioca flour and salt, pour enough warm water until the dough is soft and delicious to be scavenged (if it is too soft it may be added by glutinous rice flour again).
  • Prepare a tray, sprinkle thinly with starch.
  • Take a slice of a round shape the size of a marble. Arrange on a tray. Do it until the dough runs out
  • Cook all the ingredients in the brown sugar soup until the sugar dissolves and boils.
  • Strain then cook again until it boils.
  • Add sticky rice balls. Cook on low heat until the sugar is absorbed and the color of the glutinous balls turns brown.
  • Enter the flour solution, stir gently until thick and burst.
  • If it isn't thick enough you can add glutinous rice flour / thawed rice flour and then cook it again until thick.
  • Serve with coconut milk sauce.
Pempek Palembang Archipelago Cuisine Recipes

Resep masakan nusantara Pempek Palembang

Material for primers:
  • 200 gr of flour.
  • 400 ml of water.
  • Salt and sugar to taste.
Ingredients for pempek dough:
  • 5 crushed garlic cloves.
  • 3 eggs beaten (mixed into pempek mixture).
  • 400 gr of sago tani.
Ingredients for stuffing:
  • 2 eggs beaten give a little salt and sugar.
How to cook :
  • In a pan mixed with flour, water, salt and sugar. Stir well. Turn on the fire, cook while stirring until lumpy like porridge (careful burning) Lift. Let it warm
  • Transfer the prickly heat to the basin. In warm conditions add garlic, beaten eggs. Mix well with a wooden spoon.
  • Add sago little by little. Stir well.
  • Balur hands with sago, take some of the cylindrical dough
  • Make a hole using the index finger. Shape like a cone then fill with beaten eggs
  • Cover the pempek mixture tightly so it does not open when it is boiled
  • Boil Pempek in boiling water until cooked, remove from heat.
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