{"id":11541,"date":"2017-09-15T16:02:37","date_gmt":"2017-09-15T15:02:37","guid":{"rendered":"https:\/\/www.experiencetravelgroup.com\/blog\/?p=11541"},"modified":"2020-10-30T17:42:24","modified_gmt":"2020-10-30T17:42:24","slug":"3-mouth-watering-indonesian-recipes","status":"publish","type":"post","link":"https:\/\/archive.experiencetravelgroup.com\/blog\/3-mouth-watering-indonesian-recipes\/","title":{"rendered":"3 mouth-watering Indonesian recipes"},"content":{"rendered":"

Southeast Asia is a foodie world capital. Yet compared to the exalted cuisine of its neighbours, Indonesian food is often overlooked. So we decided to showcase some of the distinctive and delicious flavours of Indonesia<\/a>\u2026<\/em><\/strong><\/p>\n

\"Chef<\/p>\n

The following recipes were kindly shared by chef Degan Septoadji during a cooking demonstration<\/a> at the prestigious Cordon Bleu in London. Degan combines his European culinary training with his passion for Indonesian food, resulting in a delicate fusion of Western techniques and Indonesian ingredients.<\/p>\n

Degan has won a number of awards for his culinary achievements, such as Best Asian Chef at the World Gourmet Summit in Singapore in 2012. He is regular guest and judge in cooking competitions, as well as a respected judge on popular reality TV show MasterChef Indonesia. You can follow Chef Degan on Facebook at Degan Septoadji Supridii, Instagram @deganseptoadji or Twitter @Chef_DeganSS.<\/p>\n

His delicious recipes are relatively simple to prepare once you have mastered their key ingredient: Bumbu Kuning. This is one of the four basic ‘bumbus’, or spice pastes, that forms the basis of much Indonesian cooking. Bumbu Kuning is the yellow spice paste that is used, quite straightforwardly, in Indonesian dishes of a yellowish colour, such as various soto (soups), pepes (meats or fish wrapped in banana leaf) and mie goreng.<\/p>\n

We met Chef Degan to talk all things food at the Indonesian festival in London. To watch the interview, click\u00a0here<\/a>.<\/p>\n

\"\"<\/p>\n

Bumbu Kuning (yellow spice paste)<\/strong><\/p>\n

100g shallot, peeled
\n100g garlic, peeled
\n50g ginger, peeled
\n100g candlenuts, fried
\n100g lemongrass, cleaned
\n50g galangal, peeled
\n40g turmeric, peeled
\n150ml oil<\/p>\n

Method:<\/strong>
\n1. Blend all the ingredients except the oil in a blender or grinder.
\n2. Add the oil to a heated pot or wok.
\n3. Add spice paste to the pot or wok.
\n4. Cook on a medium heat until evenly cooked.
\n5. Remove from the stove and cool down before storing in the refrigerator.<\/p>\n

Ayam Panggang (or Indonesian roast chicken)<\/strong><\/p>\n

Serves 4:<\/em>
\n4 chicken breasts
\n4 tbsp Bumbu Kuning
\n2 tsp salt
\n\u00bd tsp black pepper
\n2 tbsp Kecap Manis (sweet soy)
\n4 tbsp vegetable oil<\/p>\n

Method:<\/strong>
\n1. Marinate chicken breast with Bumbu Kuning evenly. Store in the refrigerator overnight.
\n2. Season chicken with salt and pepper.
\n3. Brush with soy sauce and vegetable oil.
\n4. Roast in pre-heated oven by 180\u00b0C for 20 minutes.
\n5. Serve immediately.<\/p>\n

Kare Ayam (a delicious mild Indonesian curry)<\/strong><\/p>\n

Serves 4:<\/em>
\n3tbsp vegetable oil
\n4 tbsp Bumbu Kuning
\n250ml coconut milk
\n250ml chicken stock
\n600g chicken thigh, cubed
\n150g carrot, cleaned and cut
\n150g zucchini, cleaned and cut
\n2 pcs red chilli
\n1tbsp friend shallots<\/p>\n

Method:<\/strong>
\n1. Heat up the oil in a pot.
\n2. Add the Bumbu Kuning and sweat until fragrant.
\n3. Add coconut milk, stir evenly and cook for 1 minute.
\n4. Pour in chicken stock and bring up to boil.
\n5. Add chicken and carrot, reduce heat to simmer.
\n6. Cook until chicken is half cooked before adding zucchini.
\n7. Once chicken is cooked, turn off the heat, add chilli and sprinkle with fried shallot before serving.<\/p>\n

Soto Ayam (a fragrant chicken noodle soup)<\/strong><\/p>\n

Serves 10:<\/em>
\n2L chicken stock
\n300g Bumbu Kuning
\n150g lemongrass, cleaned
\n3 lime leaves
\nSalt
\n300g chicken meat, cooked and shredded
\n300g glass noodles or rice noodle
\n10 quails eggs, cooked and cut in half
\n5tbsp seedless tomato, diced
\n10tsp fried shallot
\n10tsp celery lead, finely cut<\/p>\n

Method:<\/strong>
\n1. Combine chicken stock, Bumbu Kuning, lemongrass and lime leaves in a pot and bring to a simmer.
\n2. Add salt to taste and simmer for another 30 minutes
\n3. Strain the soup and keep it hot.
\n4. Arrange the chicken meat, glass noodles, quail eggs, tomato, fried shallot and celery leaf in a soup bowl.
\n5. Pour the soup into the bowl and serve immediately.<\/p>\n

\n

If you wanted to include any of the mentioned activities into your holiday, do get in touch on\u00a0020 3411 6194<\/span>or\u00a0via email<\/a>. If you wanted to see some\u00a0example itineraries for an Indonesia\u00a0<\/a>trip, do have a look at our portfolio of holidays. Do note they are just a starting point; all our trips are\u00a0tailor-made<\/a>\u00a0so can be tweaked exactly to match your preferences.<\/strong><\/em><\/p>\n

\"Guide<\/a><\/span>