Beef and Bok Choy Stir-Fry
Beef and Bok Choy Stir-Fry combines elements from Chinese, Japanese and Indonesian cooking to produce a dish of intriguing flavors. You can use a lean cut of beef for this recipe but more marbleized cut of beef, like boneless chuck, will taste better. The marinade/sauce will also work very well with pork. We recommend a light appetizer like Heirloom Tomato Caprese Salad to start. Serve Beef and Bok Choy Stir-Fry with fluffy steamed rice or as is, if you’re carb-conscious, accompanied by a crisp, dry rosé wine. We think “Beef ‘n Bok” will become a favorite of at your home.
Prep Time: see below, Total Time: 1 hour plus marinating time. Serves: 2.
Support Cook and Eat at Home. Purchase a PDF of the Beef and Bok Choy Stir-Fry recipe for $1.00
Balinese Pork Kerrie Ketjap
Balinese Pork Kerrie Ketjap, with uncomplicated ingredients and a very complex taste, is fantastic. While most of Indonesia is Muslim and pork is not eaten, Bali is the exception. Balinese Pork Kerrie Ketjap is an excellent choice to include in your own rijsttafel, or Indonesian buffet, or on its own accompanied by a Green Beans Indonesian Style and lots of steamy rice. We can attest that every time we make Balinese Pork Kerrie Ketjap, whether in a rijsttafel with guests or for dinner at home, there are never any leftovers, it’s that good!
Prep Time: 25 minutes, Total Time: 1 hour, 40 minutes. Serves 4.
Support Cook and Eat at Home. Purchase a PDF of the Balinese Pork Kerrie Ketjap recipe for $1.00
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Green Beans Indonesian Style
Green Beans Indonesian Style or Sambal Goreng Boontjes is absolutely delicious and even better the next day. Fresh green beans enhanced by aromatic and mildly spicy Indonesian seasonings, then simmered in coconut milk is a great new way to prepare this versatile vegetable. Serve as a side dish with Balinese Pork Kerrie Ketjap, accompanied by freshly steamed white rice for an Indonesian-themed dinner or enjoy Green Beans Indonesian Style over rice as a light meal.
Prep Time: 15 minutes, Total Time: 1 hour, 30 minutes. Serves: 4.
Support Cook and Eat at Home. Purchase a PDF of the Green Beans Indonesian Style recipe for $1.00
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Gado Gado
Gado Gado is an Indonesian salad of raw, blanched or steamed vegetables and may include hard-boiled eggs and/or firm tofu. It is always served at room temperature and accompanied by peanut sauce. There are no pre-set ingredients for Gado Gado, go with your preferences. Be sure to cut your ingredients into one- or two-bite pieces and include seasonal selections. Strive for varied colors, textures and flavors among the components, this will not only make for a more attractive presentation but also a more enjoyable dining experience. Pickled vegetables are also suitable for inclusion in this recipe.
Here is an interesting fact: Gado Gado has been officially designated as one of the five national dishes representing Indonesian cuisine by the government of Indonesia! Prepare Gado Gado for a light and easy dinner at your home and enjoy.
Total Time: 10 to 30 minutes depending upon your selection of ingredients and excluding preparing the peanut sauce. Serves 4.
Indonesian Chicken
Indonesian Chicken is inspired by Satay Ayam, the grilled Indonesian chicken on skewers. The zesty and colorful marinade works its magic on the chicken breasts, imbuing them with a wonderful flavor and color; basting the chicken breasts with the marinade while grilling, deepens the rich flavor and helps to keep them juicy. We’re sure Indonesian Chicken, served with simple green beans or our Herbed Zucchini with Ginger and Garlic and Peanut Sauce, will become a requested favorite at your house.
Prep Time: 15 minutes plus marinating time, Total Time: 40 minutes excluding marinating time Serves 4.
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Peanut Sauce
Peanut Sauce is ubiquitous in Indonesian cuisine, serving as a dressing or dipping sauce for many different dishes, like Indonesian Chicken and Gado Gado (assorted steamed vegetables) and over rice. It is also very popular in the Netherlands as Indonesia was colonized by the Dutch East India Company (VOC) in the 1600s. My Dutch mother-in-law, Jenny Stapel-Klop, provided her peanut sauce recipe to me, which I’ve adapted and present here to you; thank you Jenny! Very tasty with a subtle blend of ingredients and a seductively silky texture, Peanut Sauce is one of our favorites. We really enjoy dipping celery sticks and carrot chips in peanut sauce as a snack, on the rare occurrence that there should be any leftover. Make some peanut sauce for yourself and let us know what you served it with.
Prep Time: 10 minutes, Total Time: 35 minutes Yield: 2+ cups of peanut sauce
Indonesian Eggplant (Brinjal Goreng)
Fantastic and colorful Indonesian Eggplant (Brinjal Goreng) is easy to prepare and a great vegetable dish to add to your culinary repertoire. Eggplant, also known as aubergine, garden egg and brinjal, is one of the most versatile vegetables and popular around the world; and yes, it’s actually a fruit. Indonesian Eggplant (Brinjal Goreng) is normally quite spicy and hot. We’ve toned down the heat a bit but feel free to increase it to your taste. Indonesian Eggplant (Brinjal Goreng) is great served as a side dish with Balinese Pork Kerrie Ketjap or Indonesian Chicken (Satay Ayam) or other grilled meats or fish. Indonesian Eggplant also makes a delicious main course accompanied by fresh, hot rice. Leftovers, if any, will keep refrigerated for a day or two, but the flavor will decrease significantly and its vibrant color will diminish too, so eat up!
Prep Time: 15 minutes, Total Time: 30 minutes Serves: 4
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