PALATEZ

Cuisine: Indonesian

  • Vegetable Coconut Curry

    Vegetable Coconut Curry

    1. Prep Vegetables: Cut cabbage into chunks, carrots into rounds, long beans into 2-inch pieces, eggplant into cubes. If using jackfruit, cut into bite-sized pieces. 2. Fry Tofu/Tempeh: Lightly fry tofu and tempeh cubes until golden, set aside. 3. Make Spice Paste: Blend shallots, garlic, chilies, candlenuts, coriander, and galangal powder until smooth. 4. Cook Paste: Heat 2 tbsp oil in pot. Sauté spice paste 3-4 minutes until fragrant. Add bay leaves and kaffir lime leaves. 5. Add Vegetables: Add carrots and jackfruit first, cook 2 minutes. Then add long beans and eggplant, cook 2 more minutes. 6. Add Liquid: Pour in coconut milk and water. Bring to simmer. 7. Cook Vegetables: Add cabbage, tofu, tempeh. Simmer 10-12 minutes until vegetables are tender but not mushy. 8. Season: Add salt, sugar, tamarind paste. Adjust to taste. 9. Serve: Ladle into bowls. Serve hot with rice.

  • Jakarta-Style Vermicelli Salad

    Jakarta-Style Vermicelli Salad

    1. Prepare Vermicelli: Soak rice vermicelli in hot water 5 minutes until soft. Drain, set aside. 2. Blanch Bean Sprouts: Boil water, blanch bean sprouts 30 seconds. Drain, cool. 3. Fry Tofu: Cube tofu, fry until golden and puffed. Drain. 4. Make Peanut Sauce: Blend peanuts, garlic, chilies with 1/2 cup water until coarse. Cook in saucepan with remaining water, palm sugar, tamarind, salt 8-10 minutes until thickened. 5. Assemble: On each plate, layer vermicelli, bean sprouts, tofu. 6. Top: Place egg quarters around edges, sprinkle with crushed rice crackers. 7. Sauce: Pour generous amount of peanut sauce over. 8. Garnish: Sprinkle fried shallots, celery leaves. Drizzle with sweet soy sauce. 9. Serve: Serve immediately with lime wedges on side.

  • Indonesian Chicken in Coconut Gravy

    Indonesian Chicken in Coconut Gravy

    1. Brown Chicken: Heat 2 tbsp oil, brown chicken pieces 3-4 minutes each side. Remove, set aside. 2. Make Spice Paste: Blend shallots, garlic, candlenuts, coriander, cumin, pepper until smooth. 3. Cook Paste: In same pot, add 2 tbsp oil. Cook spice paste 5-6 minutes until fragrant and oil separates. 4. Add Aromatics: Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 1 minute. 5. Simmer Chicken: Return chicken to pot. Add coconut milk and water. Bring to gentle simmer (do not boil). 6. Cook: Cover, simmer 30-35 minutes until chicken is tender. 7. Season: Add salt, palm sugar, tamarind. Simmer 5 more minutes. 8. Thicken: If desired, cook uncovered 5 minutes to thicken sauce. 9. Serve: Garnish with fried shallots. Serve with rice and emping crackers.

  • Cirebon-Style Sweet-Sour Tofu

    Cirebon-Style Sweet-Sour Tofu

    1. Fry Tofu: Heat oil to 350°F (175°C). Fry tofu cubes until golden and crispy (5-7 minutes). Drain on rack. 2. Make Sauce: In saucepan, combine water, palm sugar, tamarind, sweet soy sauce, salt. Heat until sugar dissolves. 3. Add Aromatics: Add sliced shallots, chilies, garlic to sauce. Simmer 2-3 minutes until shallots soften slightly. 4. Combine: Place fried tofu in serving dish. Pour warm sauce over tofu. 5. Garnish: Sprinkle with fried shallots and celery leaves. 6. Serve: Best served immediately while tofu is still crispy.

  • Sundanese Raw Vegetable Salad

    Sundanese Raw Vegetable Salad

    1. Prepare Vegetables: Wash all vegetables thoroughly. Julienne cucumber, thinly slice long beans and cabbage. Leave bean sprouts whole. 2. Make Peanut Sauce: Blend peanuts, chilies, garlic, shrimp paste with 1/4 cup water until smooth. 3. Cook Sauce: Transfer to bowl, add palm sugar, tamarind, salt, remaining water. Mix until smooth sauce forms (no cooking needed). 4. Combine: In large bowl, toss all vegetables together. 5. Dress: Pour peanut sauce over vegetables just before serving. Toss gently to coat. 6. Serve: Garnish with fried shallots. Serve immediately with emping crackers on side.

  • Coconut-Peanut Sprinkle

    Coconut-Peanut Sprinkle

    1. Toast Coconut: Heat dry wok over medium-low. Add grated coconut, toast 10-12 minutes, stirring constantly until golden brown. Remove, set aside. 2. Cook Spices: In same wok, add 2 tbsp oil. Sauté shallots, garlic, chilies 2-3 minutes until fragrant. 3. Add Spices: Add coriander, cumin, turmeric. Cook 1 minute. 4. Combine: Return toasted coconut to wok. Add palm sugar, tamarind, salt, kaffir lime leaves. 5. Cook: Stir continuously 5-7 minutes until coconut is dark golden and fragrant. 6. Add Peanuts: Stir in crushed peanuts, cook 1 more minute. 7. Cool: Remove lime leaves. Let cool completely. 8. Store: Keep in airtight container. Use as topping for rice, meats, or vegetables.

  • Indonesian Potato Fritters

    Indonesian Potato Fritters

    1. Boil Potatoes: Peel and boil whole potatoes until tender (20-25 minutes). Mash while warm, let cool. 2. Cook Beef: Heat 1 tbsp oil, sauté shallots and garlic until golden. Add ground beef, cook until browned. Season with salt, pepper. 3. Combine: In bowl, mix mashed potatoes, cooked beef, celery, nutmeg. Adjust seasoning. 4. Shape: Take 1/4 cup mixture, form into oval patties (about 1/2-inch thick). 5. Bread: Dip each patty in beaten egg, coating completely. 6. Fry: Heat oil to 350°F (175°C). Fry patties 3-4 minutes each side until golden brown. 7. Drain: Place on wire rack to drain excess oil. 8. Serve: Best served warm with rice or as snack with chili sauce.

  • Semarang-Style Spring Rolls

    Semarang-Style Spring Rolls

    1. Prep Filling: Julienne bamboo shoots, shred cooked chicken, chop shrimp. 2. Cook Aromatics: Heat 2 tbsp oil, sauté shallots and garlic until fragrant. 3. Add Proteins: Add chicken and shrimp, cook 3-4 minutes. 4. Add Vegetables: Add bamboo shoots, cook 5 minutes until tender. 5. Season: Add sweet soy sauce, oyster sauce, salt, pepper. Mix well. 6. Add Eggs: Stir in scrambled eggs. Cool filling completely. 7. Wrap: Place 2 tbsp filling on wrapper, fold sides, roll tightly. Seal with flour paste. 8. Fry: Heat oil to 350°F (175°C). Fry lumpia 3-4 minutes until golden and crispy. 9. Serve: Drain, serve hot with sweet chili sauce for dipping.

  • Javanese Fried Noodles

    Javanese Fried Noodles

    1. Cook Noodles: Boil noodles according to package (usually 3-4 minutes). Drain, rinse with cold water, toss with 1 tbsp oil to prevent sticking. 2. Prep Ingredients: Slice chicken and vegetables uniformly. 3. Stir-fry Aromatics: Heat 3 tbsp oil in wok. Sauté shallots, garlic, chilies 2 minutes until fragrant. 4. Cook Proteins: Add chicken, cook 3 minutes until white. Add shrimp, cook 2 minutes until pink. 5. Add Vegetables: Add carrots and cabbage, stir-fry 2 minutes until slightly softened. 6. Add Noodles: Add cooked noodles, toss to combine. 7. Season: Add all sauce ingredients, toss continuously 3-4 minutes until noodles are evenly coated. 8. Finish: Add spring onions, toss 1 more minute. 9. Serve: Garnish with fried shallots. Serve with lime wedges and acar.

  • Kalasan-Style Fried Chicken

    Kalasan-Style Fried Chicken

    1. Prepare Spice Paste: Blend shallots, garlic, galangal, coriander, cumin with 1/4 cup water until smooth. 2. Marinate Chicken: In large bowl, mix chicken with spice paste, tamarind, bay leaves, lemongrass, salt, sugar. Massage thoroughly. Add coconut water, ensuring chicken is submerged. Cover, refrigerate minimum 4 hours (overnight best). 3. First Cook: Transfer chicken and marinade to pot. Bring to boil, reduce heat, simmer uncovered 25-30 minutes until chicken is tender and liquid reduces by half. Remove chicken, pat dry with paper towels. Reserve liquid. 4. Reduce Sauce: Return cooking liquid to stove, simmer 10-15 minutes until thickened to glaze consistency. 5. Deep Fry: Heat oil to 350°F (175°C). Fry chicken in batches 5-7 minutes until golden brown and crispy. Drain on rack. 6. Glaze: Brush reduced sauce over fried chicken while still hot. 7. Make Sambal: Blend chilies, shallots, garlic, tomatoes, shrimp paste. Cook in pan with 1 tbsp oil 5 minutes until fragrant. Add lime juice, salt. 8. Serve: Serve chicken with steamed rice, sambal, and fresh cucumber slices.