Indonesian

A classic Indonesian dish featuring pan-fried mackerel (ikan kembung) coated in a rich, spicy, and slightly sweet sambal balado sauce. The fish is crispy on the outside and tender within, perfectly complemented by the vibrant red chili paste.

Mackerel (Ikan Kembung) · Red chilies · Bird's eye chilies · Shallots

A simplified version of the classic Gulai Nangka Muda, this recipe uses pre-ground spices and fewer aromatics for a quicker preparation without sacrificing too much flavor.

Young jackfruit · Coconut milk · Shallots · Garlic cloves

A rich and aromatic Indonesian curry made with tender young jackfruit, coconut milk, and a complex blend of spices. This traditional version emphasizes authentic flavors and textures.

Young jackfruit · Coconut milk (thick) · Coconut milk (thin) · Shallots

A Sumatran variation of Gulai Ikan Tongkol, characterized by a spicier, more complex flavor profile and often a thicker, richer sauce, reflecting the bold culinary traditions of Padang.

Tuna chunks (Tongkol) · Coconut milk (thick) · Shallots · Garlic cloves

A simplified and faster version of Gulai Ikan Tongkol, using pre-ground spices and fewer aromatics for a weeknight-friendly meal without sacrificing too much authentic flavor.

Tuna chunks (Tongkol) · Coconut milk · Shallots · Garlic cloves

A rich and aromatic Indonesian curry featuring firm tuna chunks simmered in a fragrant coconut milk broth infused with a complex blend of spices. This classic version emphasizes authentic flavors and textures.

Tuna chunks (Tongkol) · Coconut milk (thick) · Coconut milk (thin) · Shallots

A rich and complex Indonesian beef curry, slow-cooked in coconut milk and a blend of aromatic spices until the liquid evaporates and the beef becomes tender and caramelized. This is the quintessential Kari Daging.

Beef (chuck or brisket) · Thick coconut milk · Thin coconut milk · Lemongrass

A flavorful and slightly spicier variation of Kari Kambing originating from Padang, West Sumatra, known for its robust spice profile and often served with rice and other side dishes.

Mutton (lamb or goat) · Coconut milk · Shallots · Garlic

A simplified and quicker version of Kari Kambing, using pre-made curry paste and tenderized mutton for a flavorful meal in less time.

Mutton (lamb or goat) · Coconut milk · Pre-made Indonesian curry paste (e.g., Kari Ayam paste) · Lemongrass

A rich and aromatic traditional Indonesian mutton curry, slow-cooked to tender perfection with a complex blend of spices and coconut milk.

Mutton (lamb or goat) · Coconut milk · Lemongrass · Galangal

A simplified take on Ayam Masak Bali, this version uses pre-made spice paste (bumbu dasar merah) to significantly reduce preparation time while still capturing the essence of the dish. Ideal for weeknight meals.

Chicken thighs, boneless, skinless · Pre-made Balinese spice paste (Bumbu Dasar Merah) · Coconut milk · Kaffir lime leaves

An intensified version of Ayam Masak Bali, this recipe uses more chilies and a touch of bird's eye chilies for an extra kick. It retains the authentic flavor profile but dials up the heat significantly.

Chicken thighs, bone-in, skin-on · Red chilies · Bird's eye chilies · Shallots

A classic Balinese chicken dish featuring tender chicken pieces simmered in a rich, aromatic, and spicy red chili paste, infused with fragrant spices and herbs. This dish is known for its vibrant color and complex flavor profile.

Chicken thighs, bone-in, skin-on · Red chilies · Shallots · Garlic cloves

A flavorful variation of Ayam Goreng Kunyit, incorporating a richer blend of spices like cumin, coriander, and sometimes chili for a more complex and aromatic profile, often served with a side of sambal.

Chicken pieces (thighs and drumsticks) · Turmeric powder · Ginger, grated · Garlic cloves

A classic Indonesian fried chicken dish marinated in a vibrant turmeric paste, resulting in golden-brown, crispy chicken with a fragrant aroma. This version focuses on traditional spices for an authentic flavor.

Chicken pieces (thighs and drumsticks) · Turmeric powder · Galangal, grated · Ginger, grated

A creative adaptation of Rendang Minang using chicken, which cooks much faster than beef. It captures the essence of the rich spice paste and coconut milk reduction, offering a quicker rendang experience.

chicken thighs, boneless and skinless · thick coconut milk · shallots · garlic

A slightly quicker, yet still rich, version of Rendang Minang, often found in Padang restaurants. It uses a similar spice profile but may involve slightly less cooking time or a different coconut milk ratio for a more accessible preparation.

beef chuck · thick coconut milk · shallots · garlic

A rich, slow-cooked Indonesian beef curry, simmered in coconut milk and a complex spice paste until the liquid evaporates and the beef becomes tender and caramelized. This is the authentic, classic version.

beef shank or chuck · thick coconut milk · thin coconut milk · shallots

A variation of Rendang from the Padang region, characterized by a slightly wetter, richer, and more intensely spiced sauce compared to the drier Rendang Tok. It's still slow-cooked to perfection, allowing the flavors to meld beautifully.

Beef (chuck or brisket, cubed) · Thick coconut milk · Thin coconut milk (from the second press) · Galangal, bruised

A rich, slow-cooked beef curry from West Sumatra, Indonesia, known for its complex flavors and tender meat achieved through prolonged simmering in coconut milk and spices until the liquid evaporates and the meat is caramelized.

Beef (chuck or brisket, cubed) · Thick coconut milk · Galangal, bruised · Lemongrass, bruised