PALATEZ

Cuisine: Indonesian

  • Sate Ayam Madura (Chicken Satay)

    Sate Ayam Madura (Chicken Satay)

    1. Prepare Marinade: Blend shallots, garlic, coriander, cumin into smooth paste. Mix with palm sugar, tamarind, soy sauce, and lime juice.

    2. Marinate Chicken: Coat chicken cubes thoroughly with marinade. Cover and refrigerate minimum 2 hours (overnight preferred).

    3. Make Peanut Sauce: Blend peanuts, chilies, garlic, candlenuts with 1/2 cup water until coarse paste.

    4. Cook Sauce: Heat 1 tbsp oil in pan. Cook peanut paste 3 minutes until fragrant. Add coconut milk, remaining water, palm sugar, tamarind, salt. Simmer 10 minutes until thickened. Stir constantly.

    5. Skewer: Thread 4-5 chicken pieces onto each soaked skewer, leaving space at both ends.

    6. Grill: Preheat grill to medium-high (400°F/200°C). Grill skewers 4-5 minutes per side, basting with leftover marinade during first turn.

    7. Char: For authentic flavor, briefly hold skewers over direct flame for 30 seconds per side for slight charring.

    8. Serve: Arrange skewers on plate with lontong, peanut sauce, sliced shallots, and lime wedges. Drizzle sauce or serve separately.

  • Lumpia Semarang (Bamboo Shoot Spring Rolls)

    Lumpia Semarang (Bamboo Shoot 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.

  • Gado-Gado (Indonesian Vegetable Salad)

    Gado-Gado (Indonesian Vegetable Salad)

    1. Blanch Vegetables: Bring large pot of salted water to boil. Prepare ice bath. Blanch each vegetable separately: cabbage (1 min), carrots (1.5 min), green beans (2 min), bean sprouts (30 sec). Immediately transfer to ice bath to stop cooking, then drain.

    2. Prepare Protein: Boil eggs 10 minutes, cool in cold water, peel, quarter. Pan-fry tofu and tempeh until golden, set aside.

    3. Make Dressing: Blend peanuts, garlic, chilies, shrimp paste with 1/2 cup water until smooth.

    4. Cook Dressing: Transfer paste to saucepan. Add remaining water, palm sugar, tamarind, salt. Cook over medium heat 8-10 minutes, stirring constantly until thickened to creamy consistency. Adjust seasoning.

    5. Assemble: On large platter, arrange blanched vegetables, potato slices, cucumber, tofu, tempeh, and egg quarters in separate sections.

    6. Serve: Pour warm peanut dressing over salad just before serving, or serve on the side. Top with fried shallots. Serve with emping crackers.

  • Mie Goreng Jawa (Javanese Fried Noodles)

    Mie Goreng Jawa (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.

  • Soto Ayam (Turmeric Chicken Soup)

    Soto Ayam (Turmeric Chicken Soup)

    1. Prepare Chicken: Place whole chicken in large pot with water, bring to boil. Skim off foam. Reduce heat, simmer 30 minutes until cooked. Remove chicken, reserve broth. Shred chicken meat, discard skin and bones.

    2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts, coriander, and pepper with 1/2 cup water until smooth.

    3. Cook Spice Base: Heat 3 tbsp oil in separate pan. Sauté spice paste 5 minutes until fragrant. Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 2 minutes.

    4. Combine Broth: Add cooked spice mixture to reserved chicken broth. Simmer uncovered 30 minutes to develop flavors. Season with salt to taste.

    5. Prepare Noodles: Soak rice vermicelli in hot water 5 minutes, drain. Blanch bean sprouts in boiling water 30 seconds, drain.

    6. Assemble Bowls: In each bowl, place portion of noodles, bean sprouts, shredded chicken, potato slices, and egg slices.

    7. Serve: Ladle hot broth over ingredients. Garnish with fried shallots, celery leaves. Serve with lime wedges and sambal on the side.

  • Bakso Sapi (Indonesian Beef Meatball Soup)

    Bakso Sapi (Indonesian Beef Meatball Soup)

    1. Make Meatball Dough: In food processor, blend ground beef, garlic, salt, pepper until sticky paste (5 minutes). Add egg white, process 1 minute. Add tapioca flour and baking powder, pulse to combine. Gradually add ice water while processing until dough is smooth and elastic (8-10 minutes total).

    2. Form Meatballs: Fill large bowl with ice water. Wet hands, take tablespoon of dough, roll between palms to form smooth ball (1.5-inch diameter). Drop into ice water. Repeat until all dough used.

    3. Cook Meatballs: Bring large pot of water to gentle simmer (not boiling). Remove meatballs from ice water, add to simmering water. Cook 10-15 minutes until they float to surface. Remove with slotted spoon, set aside.

    4. Prepare Broth: In separate pot, sauté smashed garlic, shallots, ginger in 1 tbsp oil until fragrant. Add beef broth, bring to boil. Reduce heat, simmer 30 minutes. Season with salt, sugar, pepper. Strain broth if desired.

    5. Cook Noodles & Vegetables: Cook egg noodles according to package, drain. Blanch bok choy in boiling water 1 minute, drain.

    6. Assemble Bowls: In each bowl, place noodles, bok choy, 4-5 meatballs, 1 fried wonton. Ladle hot broth over.

    7. Garnish: Top with fried shallots, celery leaves, green onions. Serve immediately with sambal and sweet soy sauce on the side.

  • Ayam Goreng Kalasan (Javanese Fried Chicken)

    Ayam Goreng Kalasan (Javanese 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.

  • Martabak Manis (Indonesian Thick Pancake)

    Martabak Manis (Indonesian Thick Pancake)

    1. Make Batter: In bowl, whisk eggs, sugar, condensed milk, vanilla until frothy. In separate bowl, mix flour, baking powder, baking soda, salt. Alternately add flour mixture and milk/water to egg mixture, mixing until smooth batter forms (lump-free). Rest batter 30 minutes.

    2. Cook Pancake: Heat martabak pan or non-stick skillet over medium-low heat. Pour 3/4 cup batter, swirl to cover bottom completely. Cook 2-3 minutes until surface is bubbly and holes form.

    3. Create Texture: Sprinkle 1 tsp sugar evenly over surface. Cover pan, cook 1-2 minutes until surface appears dry and edges pull away from pan.

    4. Remove and Top: Transfer pancake to cutting board. Immediately brush generously with melted butter, drizzle with condensed milk. Sprinkle desired toppings (chocolate, cheese, peanuts, sesame) over half the pancake.

    5. Fold and Cut: Fold pancake in half over toppings. Press gently, cut into 4-6 pieces.

    6. Serve: Serve warm. For extra richness, drizzle more condensed milk on top before serving.

  • Rawon (East Javanese Black Beef Soup)

    Rawon (East Javanese Black Beef Soup)

    1. Prepare Keluak: Drain soaked keluak nuts. Crack shells, extract black flesh. Blend with 1/4 cup water until smooth paste.

    2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts until smooth.

    3. Brown Beef: Heat 2 tbsp oil in large pot. Sear beef cubes in batches until browned on all sides. Remove and set aside.

    4. Cook Spices: In same pot, add spice paste. Cook over medium heat 5 minutes until fragrant. Add keluak paste, cook 3 minutes, stirring constantly.

    5. Simmer: Return beef to pot. Add enough water to cover (about 8 cups). Add lemongrass, kaffir lime leaves. Bring to boil, reduce heat, cover and simmer 1.5-2 hours until beef is tender.

    6. Season: Add tamarind, palm sugar, salt. Simmer uncovered 15 minutes to blend flavors. Adjust seasoning.

    7. Prepare Accompaniments: Blanch bean sprouts 30 seconds, drain. Arrange salted egg slices.

    8. Serve: In each bowl, place rice, bean sprouts, beef and broth. Top with fried shallots. Serve with lime wedges, sambal, and salted egg on the side.

  • Pempek Palembang (Savory Fish Cakes)

    Pempek Palembang (Savory Fish Cakes)

    1. Prepare Fish: Grind fish fillet in food processor until smooth paste forms (5 minutes). Add egg, salt, pepper, process 1 minute more.

    2. Make Dough: Transfer fish paste to mixing bowl. Gradually add tapioca flour, alternating with ice water, mixing with spatula until dough forms and pulls away from bowl. Knead 5 minutes until elastic.

    3. Shape: Divide dough into 4 portions. On floured surface, roll each portion into 1-inch thick cylinder (lenjer) or form into balls (kapal selam).

    4. Cook: Bring large pot of water to boil. Gently drop shaped pempek into boiling water. Cook 10-15 minutes until they float. Remove with slotted spoon, drain, let cool slightly.

    5. Fry: Heat oil to 350°F (175°C). Fry boiled pempek until golden brown and crispy (3-4 minutes). Drain on rack.

    6. Make Sauce: Blend chilies and garlic. In saucepan, combine vinegar, water, palm sugar, chili-garlic paste, salt. Simmer 10 minutes until slightly thickened and sugar dissolves.

    7. Serve: Arrange fried pempek on plate with yellow noodles and shredded cucumber. Drizzle generously with sauce. Serve with lime wedges on the side.