Indonesian

Terong balado has always been one of my favorite Indonesian dishes. Growing up, I was always drawn to the rich, bold flavors of spicy food, and terong balado was a dish that never failed to impress. The combination of soft, creamy eggplant and fiery balado sauce creates a perfect harmony of taste and texture. Every time I eat terong balado, it brings back memories of home-cooked meals, which my family would serve alongside warm rice and other classic Indonesian dishes. I have always loved eggplant, but terong balado made me appreciate it even more. Unlike other ways of preparing eggplant, …

Lontong has always been a part of my life, especially during Lebaran. As a child, I used to help my grandmother prepare ketupat, similar to lontong but wrapped in woven coconut leaves instead of banana leaves or containers. My job was to carefully stuff beras (raw rice in Bahasa Indonesia) into the ketupat shells, ensuring they were not overfilled. My grandmother would check my work, adjusting the rice levels to ensure they wouldn’t burst while cooking. The process was long and tedious—hours of boiling, waiting, and hoping for the perfect texture. When we finally cut open the ketupat, the excitement …

There’s something incredibly comforting about the aroma of nasi kuning wafting through the house, instantly taking me back to my childhood. Growing up, my mother always made nasi kuning from scratch, a tradition deeply rooted in our family. It wasn’t just any dish but the centerpiece of every birthday celebration. When the sun rose on someone’s special day, you could almost bet the rice cooker was already bubbling away, the golden-hued rice slowly steaming, filling our home with a warm, fragrant scent that felt like a big, golden hug. In our house, nasi kuning wasn’t merely food—it was love served …

Bakwan jagung, one of Indonesia’s most beloved snacks, is a crispy, savory-sweet delight that perfectly captures the essence of the nation’s culinary traditions. A staple in the wide variety of Indonesian gorengan (deep-fried snacks), bakwan jagung stands out for its golden crunch, sweet corn flavor, and versatility. Whether you enjoy it as a mid-afternoon treat or as part of a full meal, this deep-fried corn fritter delivers both taste and nostalgia. For Indonesians, gorengan is more than just food—it’s a cultural experience. From bustling street food stalls to family kitchens, gorengan snacks like bakwan jagung are integral to daily life. …

Tahu tempe bacem is a humble yet iconic dish deeply rooted in the culinary traditions of Yogyakarta and Central Java, Indonesia. Known for its harmonious balance of sweet and savory flavors, this dish epitomizes the rich cultural heritage of Javanese cuisine. At its core, tahu tempe bacem showcases the ingenious use of simple, affordable ingredients like tofu and tempeh, which are transformed into a flavorful delight through a unique cooking technique called bacem. This dish holds a special place in the hearts of many Indonesians, often evoking memories of home-cooked meals and bustling traditional markets. A Dish Steeped in Tradition …

Most people probably know about Indonesian mie goreng from the instant brand Indomie. This recipe is the classic version of that noodle. Vegan mie goreng is a dish that will please everyone in the family. Crunchy vegetables, chewy noodles, sweet sticky sauce—what’s not to like? It’s easy to make on a weeknight and delicious enough to serve anyone. So what exactly is mie goreng? “Mie” in Indonesia is noodle, and “goreng” means fried, so “mie goreng” is a fried noodle. This Indonesian food is heavily influenced by Chinese cuisine but has a definite Indonesian taste. One key differentiator is incorporating …

Satay, or “sate” as it is widely known in Indonesia, is a beloved grilled skewer dish that has captured Southeast Asia’s hearts (and taste buds). Traditionally made with meat, satay is known for its smoky aroma, tender bites, and rich, flavorful peanut sauce. However, as plant-based diets gain popularity, vegan mushroom satay has emerged, offering a modern twist on this iconic meal. With its bold flavors and satisfying texture, vegan mushroom satay has become a favorite among vegans and omnivores. It retains the essence of traditional satay while showcasing mushrooms’ versatility and culinary potential. Let’s dive into the fascinating world …

If you’re not from Indonesia—specifically West Java—there’s a good chance you’ve never heard of sauté leunca. This dish, featuring the unique vegetable leunca, is a hidden treasure of Indonesian cuisine. Beloved by locals but relatively unknown outside Indonesia, sauté leunca showcases the essence of Sundanese cooking, emphasizing fresh ingredients, bold flavors, and simple preparation methods. As an Indonesian living in Singapore, I often crave the flavors of home. Among the many dishes I miss, sauté leunca holds a special place in my heart. While Singapore is geographically close to Indonesia, many Indonesian vegetables, including leunca, are not widely available here. …