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.
Opor Ajam (Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.
Kacang Panjang Kecap (Beans in Sweet Soy) is an easy dish to prepare, and a great way to prepare beans. The Kecap Manis blends well with the garlic to create a soft, sweet taste that is great in contrast to spicy curry dishes.
Gulai Ayam (Indonesian Chicken Curry / Ayam = Chicken) is one of three types of Indonesian curry types. The first is the one with runny and soupy consistency, made from diluted coconut milk. Called “Gulai“, any kind of meat can be used; white meat, red meat, gizzard, liver. The second one is “Kariâ€, with slightly grainier texture and less water. The third one is “Rendangâ€, the driest of all – also my favourite!
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Serundeng is an easy to make, but absolutely delicious fried coconut garnish with peanuts. I love this so much, I use it on basically anything. Plain rice, stir fries, meat dishes – anything. If you have a peanut allergy, you can simply take them out or substitute them for anything else, like cashews. (more…)
Slada Timun (Cucumber Salad)Â is a simple but yummy cucumber salad with peanut butter and eggs. Sounds questionable, but it’s honestly a winner! (more…)