Indonesian Spice Odyssey: Flavors of the Spice Islands

By Pablo Picante

Welcome to the vibrant world of Indonesian cuisine, where each dish is a symphony of flavors, colors, and aromas. In this culinary journey through the Spice Islands, we explore the rich tapestry of Indonesian spices and ingredients that have enchanted palates for centuries. From the fiery heat of chili peppers to the exotic sweetness of cloves, each spice tells a story of Indonesia's diverse culture and history.

• Language: English
• Publisher: Richards Education
• Release date: Mar 12, 2024
• ISBN: 9798224509621

Book preview

Indonesian Spice Odyssey: Flavors of the Spice Islands

Pablo Picante

Chapter 1: Appetizers

Sambal Matah Shrimp Skewers

○  Ingredients:

■  500g shrimp, peeled and deveined

■  5 shallots, thinly sliced

■  3 cloves garlic, minced

■  5-10 bird's eye chilies, thinly sliced (adjust to taste)

■  2 stalks lemongrass, white part only, thinly sliced

■  3 kaffir lime leaves, finely sliced

■  2 tomatoes, diced

■  2 tbsp lime juice

■  1 tbsp fish sauce

■  Salt to taste

■  Bamboo skewers, soaked in water for 30 minutes

○  Instructions:

■  In a bowl, combine shallots, garlic, chilies, lemongrass, kaffir lime leaves, tomatoes, lime juice, fish sauce, and salt. Mix well to make the sambal matah.

■  Thread the shrimp onto the skewers.

■  Preheat grill or grill pan over medium-high heat.

■  Grill the shrimp skewers for 2-3 minutes on each side until cooked through.

■  Serve the shrimp skewers with sambal matah on the side for dipping.

Indonesian Corn Fritters (Bakwan Jagung)

○  Ingredients:

■  2 cups corn kernels

■  1 cup all-purpose flour

■  1 tsp baking powder

■  1 egg, beaten

■  1 shallot, finely chopped

■  2 cloves garlic, minced

■  2 green chilies, finely chopped

■  2 tbsp chopped spring onions

■  Salt to taste

■  Oil for frying

○  Instructions:

■  In a bowl, combine corn kernels, flour, baking powder, egg, shallot, garlic, chilies, spring onions, and salt. Mix well to form a thick batter.

■  Heat oil in a deep frying pan over medium heat.

■  Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.

■  Remove the fritters from the oil and drain on paper towels.

■  Serve hot with your favorite dipping sauce.

Betawi-style Soto Betawi (Beef Soup)

○  Ingredients:

■  500g beef, thinly sliced

■  1.5 liters beef broth

■  4 potatoes, peeled and diced

■  2 tomatoes, diced

■  200ml coconut milk

■  3 shallots, finely chopped

■  3 cloves garlic, minced

■  2 tbsp cooking oil

■  2 tbsp fried shallots (for garnish)

■  Salt and pepper to taste

○  Instructions:

■  Heat oil in a pot over medium heat. Add shallots and garlic, sauté until fragrant.

■  Add beef slices and cook until browned.

■  Pour in beef broth and bring to a boil. Reduce heat and simmer for about 30 minutes.

■  Add potatoes and tomatoes, continue cooking until potatoes are tender.

■  Stir in coconut milk and season with salt and pepper to taste.

■  Serve hot, garnished with fried shallots.

Tahu Isi (Stuffed Tofu)

○  Ingredients:

■  8 tofu pieces (firm tofu), cut into rectangular pieces

■  100g ground meat (chicken, beef, or pork)

■  2 cloves garlic, minced

■  2 shallots, minced

■  1 carrot, finely grated

■  1 spring onion, finely chopped

■  1 egg

■  2 tbsp cornstarch

■  Salt and pepper to taste

■  Oil for frying

○  Instructions:

■  Cut a slit in each tofu piece to create a pocket for the filling.

■  In a bowl, mix together ground meat, garlic, shallots, carrot, spring onion, egg, cornstarch, salt, and pepper.

■  Stuff each tofu pocket with the filling mixture.

■  Heat oil in a frying pan over medium heat.

■  Fry the stuffed tofu until golden brown and crispy on all sides, about 5-7 minutes.

■  Drain excess oil on paper towels before serving.

■  Serve hot with chili sauce or sweet soy sauce.

Rujak (Indonesian Fruit Salad)

○  Ingredients:

■  Assorted tropical fruits (pineapple, mango, papaya, cucumber, jicama, etc.), peeled and sliced

■  100g palm sugar, grated

■  2 red chilies, seeded and finely chopped

■  2 cloves garlic, minced

■  2 tbsp tamarind paste

■  1 tbsp shrimp paste

■  1 tbsp lime juice

■  Salt to taste

■  Roasted peanuts, crushed

■  Sesame seeds for garnish (optional)

○  Instructions:

■  In a mortar and pestle, pound together palm sugar, red chilies, garlic, tamarind paste, shrimp paste, lime juice, and salt until well combined into a smooth paste.

■  Arrange the sliced fruits on a serving plate.

■  Drizzle the prepared sauce over the fruits.

■  Sprinkle with crushed peanuts and sesame seeds.

■  Toss gently to coat the fruits with the sauce.

■  Serve immediately as a refreshing appetizer or snack.

Sate Ayam (Chicken Satay)

○  Ingredients:

■  500g chicken breast or thigh, cut into small cubes

■  Bamboo skewers, soaked in water for 30 minutes

■  For the marinade:

●  3 cloves garlic, minced

●  2 shallots, minced

●  2 tbsp soy sauce

●  1 tbsp honey or brown sugar

●  1 tsp ground coriander

●  1/2 tsp ground turmeric

●  Salt and pepper to taste

■  For the peanut sauce:

●  200g peanuts, roasted and finely ground

●  2 cloves garlic, minced

●  2 shallots, minced

●  2 red chilies, minced

●  1 tbsp tamarind paste

●  2 tbsp palm sugar or brown sugar

●  200ml coconut milk

●  Salt to taste

○  Instructions:

■  In a bowl, mix together the ingredients for the marinade. Add chicken pieces and marinate for at least 1 hour or overnight.

■  Thread marinated chicken onto bamboo skewers.

■  Grill or barbecue the skewers until chicken is cooked through and slightly charred, about 8-10 minutes, turning occasionally.

■  Meanwhile, prepare the peanut sauce. In a saucepan, heat a little oil and sauté garlic, shallots, and chilies until fragrant. Add ground peanuts, tamarind paste, palm sugar, and coconut milk. Cook until thickened.

■  Serve the chicken satay with peanut sauce on the side.

Lumpia (Spring Rolls)

○  Ingredients:

■  10 spring roll wrappers

■  200g ground pork or chicken

■  1 cup shredded cabbage

■  1 carrot, julienned

■  1/2 cup bean sprouts

■  2 cloves garlic, minced

■  2 shallots, minced

■  1 tbsp soy sauce

■  1 tsp fish sauce

■  1/2 tsp ground black pepper

■  Oil for frying

○  Instructions:

■  Heat oil in a pan over medium heat. Sauté garlic and shallots until fragrant.

■  Add ground meat and cook