Indonesian
Indonesian corn and coconut fritters
Coconut and kecap manis (sweet soy sauce) add a fresh twist to an old favourite.
- < 30 mins
- Jessica Brook
Adam Liaw’s turmeric and coconut baked pork belly
Turmeric and coconut are a fabulous flavour combination found across south-east Asia. Here, they’re combined in a simple Balinese-ish pork bake that would be perfect with some steamed rice.
- 1-2 hrs
- Adam Liaw
Nasi goreng
This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or salmon.
- < 30 mins
- Jill Dupleix
One-pot chicken nasi goreng
Don't have day-old rice for nasi goreng? Don't worry. This one-pot version of the Indonesian fried rice dish starts with raw rice which absorbs chicken stock for extra flavour.
- 30 mins - 1 hr
- Jessica Brook
Laksa butter eggs and coconut chilli sambal
An easy, speedy and spicy Indonesian-style egg dish that is excellent served atop roti.
- < 30 mins
- Jessica Brook
Neil Perry's Indonesian-style barbecued chicken
This is easier to make than it looks, is super-tasty and versatile – both the rice and salad will go with many different main dishes.
- 30 mins - 1 hr
- Neil Perry
Nasi goreng jaffles
Think throw-together nasi goreng (Indonesian fried rice). Normally you would combine ingredients in a food processor or mortar and pestle to create a rempah (paste), fry this, then add in a whole host of additions, but I've forgone authenticity for speed. No fancy leavened sourdoughs here; this works best on white bread. If you like extra brown and crunch, give the outer sides of bread a swathe of butter before assembling.
- 30 mins - 1 hr
- Katrina Meynink
Turmeric roast pork belly with fresh sambal
Bali's famous babi guling roast suckling pig is a must-have dish. The ideal accompaniment is this "sambal matah" – a refreshing and fragrant foil.
- 2 hrs +
- Adam Liaw
Green beans in coconut cream
The key to these beans is the "rempah" – the paste of onion, garlic, ginger and chilli that forms the basis of many Malaysian and Indonesian dishes. Think of it as a south-east-Asian mirepoix.
- Adam Liaw
Original URL: https://www.brisbanetimes.com.au/goodfood/topic/indonesian-lal