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Cooking For Fun

Indonesian Main Dishes


Ajam Panggang (Indonesian Barbecued Chicken)

3 lb broiler chicken
1 c kecap (or ketjap) manis*
2 garlic cloves - peeled and
2 tb fresh lime juice
1/2 c melted, unsalted butter
1/2 ts grated fresh ginger
1 ts sambal oelek**
1 pk kroepoek oedang***
1 cornstarch to thicken
*Sweet soy sauce.
**Hot pepper sauce.
***Shrimp puffs.

Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. is good with Nasi Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.

Indonesian Pasta
Courtesy of Barb

Yes, this does call for peanut butter and chile peppers, and it works! Substitute jalapeno peppers for serrano peppers to tone down the heat.

2 tablespoons creamy peanut butter
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon minced onion
2 serrano chile peppers, seeded and minced
1/4 teaspoon brown sugar
18 fresh asparagus spears, cut into 1-inch pieces
1/2 medium-size red bell pepper, cut into strips
1/2 cup sliced green onions
8 ounces angel hair pasta, cooked
Garnish: blanched fresh asparagus spears

Bring first 7 ingredients to a boil in a small saucepan, stirring constantly. Remove from heat, and keep warm. Sauté asparagus and bell pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes or until tender. Add green onions; sauté until tender. Toss with pasta and peanut butter sauce. Serve warm. Garnish, if desired. Makes 4 servings.

Indonesian Braised Pork
Courtesy of Steven A. Minneman

4 Pounds Pork, cut into small -- bite-size pieces
1 Onion -- chopped
2 Tablespoons Red peppers -- crushed
4 Garlic cloves -- minced
1 Tablespoon Lime juice
2/3 Cup Soy sauce
3 Tablespoons Brown sugar

Fry pork, onion, red peppers and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well-browned. Add lime juice, soy sauce and brown sugar. Reduce heat and simmer for about 15 to 20 minutes. Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time.

NOTES: * Pork with lime and hot peppers -- This recipe was originally based on one I found in a paperback cookbook. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from people who normally don't like hot food. Yield: Serves 6-8.

Indonesian Pork
Courtesy of Sarah

3 Tablespoons Oil
1 1/2 Pounds Pork -- cut in 1/2 in cubes
3/4 Cup Onion -- minced
2 Garlic cloves -- minced
1/4 Teaspoon Dried chili peppers -- (ground
1/4 Cup Soy sauce -- or to taste
2 Teaspoons Brown sugar
1 Teaspoon Lemon juice

Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes.



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