Delicious Indonesian Food Recipes

Indonesian cuisine is diverse, encompassing influences from more than 6,000 islands in this archipelago. It includes curried meat, barbequed skewers, deep-fried fish, succulent Bakso meatballs, hearty soup and even spring rolls with an Indonesian twist. Traditional Sumatran cuisine is a mixed pot of cultures; Balinese food is influenced by Hinduism, while authentic Javanese remains indigenous. Steamed rice is the common staple, traditionally accompanied by vegetables, soup and meat to provide flavour and nutrition. As exotic and intricate as Indonesian food sounds, it is quite easy to make once you’ve got the right tips.

1.Marinated Shrimps

Cooking Time: < 15mins

Serves: 3 to 4

Total time: 15mins – 30mins


700g large fresh shrimp

1L water

2 red finger-length chilies (deseeded)

4 shallots (peeled)

2 belimbing wuluh (carambola), or 2 tbsp tamarind juice

Sprigs of fresh parsley or coriander leaves (cilantro), to garnish

Bottled sweet chili sauce, to serve


1) Bring the shrimps and water to a boil in a large saucepan. Immediately reduce the heat and simmer for 2-3 minutes until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.

2) Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender. Add a little lime or lemon juice for a more sour taste if desired. Set aside.

3) Add the ground paste to the shrimp and toss gently until well coated.

4) Garnish with parsley or coriander leaves (cilantro), and serve with a small bowl of sweet chili sauce on the side.

2.Stir Fry Chicken with Pantai Chilli Paste

Cooking Time: 15mins – 30mins

Serves: 3 to 4

Total time: 15mins – 30mins


300g Chicken, chopped into pieces

2 tbsp Vegetable oil

5 tbsp Pantai Chilli Paste with Soy Bean Oil

1 tbsp Light Soy Sauce

2 cloves           Garlic, chopped

2 Red chillies, sliced

½ Onion, diced

2 stalks, Spring onions, finely sliced


1.Heat oil in a frying pan over medium heat. Add garlic and stir fry for 1-2 minutes. Add red chilli, onion, chicken and cook for 3-5 minutes or until nearly cooked.

2.Add Pantai Chilli Paste with Soy Bean Oil, light soy sauce, turn to high heat, stir fry and cook for further 3 minutes.

3.Garnish with spring onion.

Try this Stir Fry Chicken with Pantai Chilli Paste for a quick weeknight dinner.

3.Indonesian Roast Chicken

Cooking Time: 30mins – 60mins

Serves: 3 to 4

Total time: 30mins – 60mins


1 x size 14 Chicken


½ cup ABC Kecap manis

1/3 cup Coconut Milk

4 Kaffir Lime Leaves, thinly sliced

1 Cinnamon Quill, crushed

1 Green Chilli, finely chopped

1 Tblsp Fresh Ginger, grated

½ tsp Salt

30g Palm Sugar

¼ tsp Black pepper, freshly ground

¼ tsp Chilli Powder

To Serve Banana Leaves

Steamed Rice, Lime Wedges, Mango Sambal


1.Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.

2.Lay chicken flat and cut through the breastbone to form two halves.

3.Turn chicken over and make a cut in each leg and breast in the thickest part.

4.Place chicken into a shallow dish.

5.Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hours up 24 hours. Turn chicken occasionally.

6.Cook chicken on a pre-heated BBQ or Grill basting well for 25 – 30 minutes. If cooking in the oven pre-heat oven 190c and roast for 40 minutes, basting occasionally.

7.Rest chicken 10 minutes before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.

Enjoy the Indonesian Roast Chicken.