Spice up your life with Indonesian Chicken Dishes
That's why it's so rich in flavours and, unlike food from anywhere else, as much about the aroma as the taste. It's spicy, delicious, brightly coloured and richly scented.
These recipes for chicken, Indonesian style, are easily made in any kitchen, by any level of cook and guaranteed to spice up your life.
Common Ingredients in Indonesian Food
Bahan-Bahan and Taburan
Before we start, let's have a look at the common foods used through Indonesia. If you're used to eating large portions of meat, then a couple of days in the week of Indonesian fare should do you the world of good. Meat is a side dish, not the main source of protein in Indonesia.
A meal usually consists of a main rice, nasi, dish with a combination of meat, fish, chicken, vegetable and egg dishes as accompaniment.
Tahu, tofu, soybean cake, and tempe, the fermented soybeans, both good sources of protein, are liberally used in Indonesian dishes.
Coriander and cumin, together with chillies, lemon grass, coconut, galangal, kecap manis, a sweet soy sauce, and palm sugar, along with the chilli sauce, sambal, make up most of the tastes of Indonesia.
Some ingredients may not be readily obtainable and I've given substitutes, as far as possible, which should be on your supermarket shelves or found at the greengrocers or an Asian supermarket..
Recipe : Ayam Goreng Lengkuas
Galangal Fried Chicken
Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying
Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste
Method
1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
2. Heat oil in wok - or use a frying pan and fry the chicken.
3. Add salam leaves and lemon grass.
4. Cover the wok and fry over low heat, adding a little water if necessary.
5. Cook the chicken until golden brown, then drain.
Ingredient : Candlenuts
These are waxy nuts that look similar to a large hazelnut.The nuts are ground before use and should never be eaten raw. They're rich in oil, so rich that on some of the Indonesian Islands, people string them together and use as candles.
Ground candlenuts are often used to thicken Indonesian curries.
Substitutes:
Macadamia nuts - The closest substitute in taste and texture
Brazil nuts - Three times as large as candlenuts, so use fewer.
Raw cashews - Use two cashews for every candlenut
Blanched almonds - Use two almonds for every candlenut.
Ingredient : Tempe
Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.Because the whole bean is kept, tempe has a high content of protein and vitamins. It also gives it a good firm texture and a lovely strong flavour.
It's especially popular on the island of Java, where it's a staple source of protein. People in the Jakarta prectinct have the highest known soy intake in the world and, accordingly, of the isoflavones in soy.
This provides an unique opportunity to consider the health effects of tempe. Apparent health benefits are bowel health, protection against cardiovascular disease, certain cancers such as breast and prostate, and menopausal health (including bone health). It's an incredibly efficient food.
The Indonesian Kitchen
The Indonesian Kitchen (Indonesian Kitchen 309 Ppr)
Amazon Price: (as of 07/13/2009)
A guide to cooking Indonesian food in your own kitchen. An introduction to culinary traditions, general cooking techniques, traditional herbal remedies, a glossary of ingredients.
Included are useful notes about which recipes can be made in advance and which freeze well, which spices are essential to a recipe, and which can be substituted without a great loss in flavour.
Plus, of course, lots of recipes all clearly written and easy to follow.
Recipe : Serve with Bola-Bola Ubi Jalar
Cassava Balls (Sweet Potato Balls)
Ingredients
* 1 kilo cassava - sweet potato
* 200 gram granulated sugar
* ½ tsp. vanilla
* 1 cup steamed fresh-grated coconut. If unavailable, use shredded coconut.
* 2 cups water
Method
1. Put sugar and vanilla in a pot with water and bring to a boil.
2. Steam cassava until soft, peel cassava. Mash cassava while still hot and put in a bowl so you can add the water to it. Pour the water mixture though. Mix well.
3. Roll into balls. Place on serving platter, sprinkle with grated coconut, refrigerate for an hour and serve chilled.
Food is a fabulous invention
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I love Food : Lensography of the Kitchen
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Ingredient : Galangal
Rhizomes are knobby underground stems that have pungent and full of flavour, such as the hot, ginger-peppery galangal.Greater galangal is also called Laos ginger, Thai ginger and sometimes even Siamese ginger. It's the best known and most widely available.
This creamy white-fleshed rhizome can be found in Asian markets.
Recipe : Ayam Goreng Balado
Padang Balado Style Fried Chicken
* 3 tbsp tamarind water
* 1/2 tsp ground coriander
* 8-10 large red chilies, seeded and chopped
* 1/2 tsp salt
* pinch turmeric
* 1/2 tsp ground white pepper
* 6 shallots or 2 onions, thinly sliced
* vegetable oil for deep-frying
* 1 tsp salt
* medium size to large chicken, chopped into serving pieces
* 2 tbsp vegetable oil
Method:
1. Marinade mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 3 hours or overnight in the refrigerator.
2. Chili sauce, in wok, or use a frying pan, fry the chilies and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
3. Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chilie sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
This should be eaten with your fingers, either as a snack or as a main course with fried rice or fried noodles.
Indonesian-Inspired Spicy Chicken
Ingredient : Tamarind
Tamarind pods are sometimes available fresh from Asian markets and other ethnic grocery stores, but they may not always be the sour varieties and won't give consistent results in cooking.
Substitutes
Tamarind Paste - For each teaspoon of tamarind paste use two tablespoons of lime or lemon juice.
Tamarind Water - Combine 4 parts dark brown sugar and 3 parts lime or lemon juice
Daun Jeruk Perut - LIme Leaves
Online Ingredients
Recipe : Ayam Bumbu Rujak
Mixed Spicy Chicken
* medium size chicken, chopped into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenuts, crushed
* pinch turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass
Method:
1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken tender.
Indonesia : Culture Smart
Indonesia - Culture Smart!
Amazon Price: $9.95 (as of 07/13/2009)
Curious about Indonesia? Grab this concise guide which tells you what to expect, how to behave, and how to establish a rapport with your hosts.
Learn how to steer clear of embarrassing gaffes and mistakes, feel confident in unfamiliar situations, and develop trust, friendships, and successful business relationships.
Epicure
Wine and Dine Collection
The Epicure Group is a superb collection of recipes, wine guides and eatery reviews from the talented lensmasters at Squidoo.
Don't miss Epicure whatever you do!
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What do you think?
Chalk a Message on the Kitchen Wall
Jimmie wrote...
Wonderful lens and a great addition to the Asian Foods group. I even had to add a new category for Indonesian food.
Posted March 09, 2009
GypsyPirate wrote...
I love all the recipes you share here, but I think I am most likely to try the Cassava Balls first. Thanks!
Posted January 11, 2009
Stazjia wrote...
I have never eaten Indonesian food but, after reading this, I'd like to try it because it looks and souns delicious.
Posted October 14, 2008
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Thanks very much for dropping by this lens. You're more than welcome to leave a note in the guest book above and, if you're a member of Squidoo, you can also rate this lens :)It's all much appreciated, Susanna
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