Bumbu Kacang (Peanut Sauce) is more commonly known as “Peanut Sauce”. It goes with everything, from rice to spring rolls, satay to vegetables. It is the definitive part of GadÅ-GadÅ (without it, it’s just vegetables!). I like to add Terasi to mine for that extra flavour hit but it’s still good without it.
Rendang Daging is a dry beef curry – and my absolute favourite curry of all time. All the work for Rendang is in the preparation, and it needs to be cooked for a few hours but the reward is melt-in-your-mouth meat and such wonderful, aromatic flavours that activate every taste bud in your mouth.
Sambal is a kind of spicy pickle jam, served with most Indonesian meals. There are so many different types of sambal, but this one is Sambal Terasi (Shrimp Paste Sambal). This kind of sambal can be stored for a long time if kept in a small jar in the fridge.
These savory peanut crisps are a great accompaniment to any Indonesian meal, or just good on their own. Make sure to store them in an air tight container to keep them crisp and fresh!
Nasi Goreng (Fried Rice) is traditionally an Indonesian breakfast dish, but here in Australia and other parts of the world, it seems to have become popular as a lunch or dinner dish. Either way, it’s the best way to use up left over rice. Nasi Goreng is best made with day-old rice, or at least rice that has been allowed to cool completely, otherwise you’ll end up with a sticky, stodgy mess.