A Girls Gotta Eat… Indonesian Cuisine

Food

Wherever you are in the world, trying the local cuisine is one of the best parts of travelling, it can’t and shouldn’t be avoided. Trying different cuisine can be daunting for even the most adventurous foodie, particularly when you have never come across it before – and quite often are not entirely sure what it is! However, there is a buzz to experimenting with the unknown which I have grown to love, despite doubts which have held me back in the past.

While in Indonesia, I did something very out of character and took a cooking class – until now the furtherest I had ventured in the kitchen is adding mushrooms to my pasta bakes at Uni. With the guidance of a very talented local chef, I immersed myself in all parts of the course, from buying the -very fresh- ingredients at the local market, and experience in itself, to learning how to cook Tempe (fermented soya beans) to finally trying all of the finished products at the end – which turned out to be some of the best dishes I ate over the entire trip.

Here is a little taster of the dishes from that day, my next challenge is to try them at home!

 

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Fresh ingredients being bought from the local market

 

Ayam Goreng (Fried Chicken)

Ingredients:
1kg Chicken
1/2 litre Coconut Oil
1 litre Water

Spices:
5 pieces shallots
5 cloves garlic
50g palm sugar
10g tamarind
salam leaves (bay leaves)
salt and pepper

Method:
1.Wash chicken
2.Crush the spices until fine
3.Boil chicken in 1 litre of water and add all spices, cook until the chicken is half done
4.Fry the chicken until crispy
5.Serve with sambal

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Chicken boiling while Sayur Lodeh is prepared

 

Sayur Lodeh (vegetarian)

Ingredients:
50g long beans/green beans
50g spinach
50g tofu
50g pumpkin/aubergine
300ml coconut milk
3tbsp cooking oil

Spices:
3 shallots
3 cloves garlic
1 red chilli
1 green chilli
1tsp salt
1/2 tsp pepper
3 tsp white sugar
2 bay leaves
2cm galangal root

Method:

1.Wash spinach and long beans and put to one side
2.Cut long beans to about 3cm in length
3.Cut tofu into cubes 1cmx1cm
4.Peel the pumpkin/aubergine and cut into cubes
5.Chop the shallots and garlic into thin slices
6.Heat oil in a pan and fry the shallots and garlic
7.Add coconut milk, then herbs and hard vegetables
8.Half cook the vegetables and add salt, pepper and sugar
9.Finally, add spinach and cook all vegetables until soft
10.Serve in a soup dish with rice and fried tempe.

 

Sambal

Ingredients:
2 shallots
2 cloves of garlic
5 red chillis
1/2 tomato

Method:
1.Fry all ingredients together with cooking oil
2.Crush together until fine
3.Serve as a dip

 

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Serve prepared sambal with crackers or sliced, fried potatoes

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…and enjoy!

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