Indonesian Archives | Women's Weekly Food

Barbecued chicken satay skewers

More flavour than you can poke a stick at.

Slow cooker Hainanese-style chicken

The slow cooker is perfect for cooking Hainanese chicken rice.

Speedy tofu laksa

Meat-free meal made in minutes - and a delicious way to eat fried tofu!

20 sweet soy sensations

Bringing together the best soups, stir fries and salads is soy sauce, the ultimate umami ingredient.

Nasi goreng with chicken and prawns

The easy way to a tasty dinner in half an hour.

Satay chicken pies

Make classic satay chicken even better by topping with pastry to create these gorgeous pot pies.

Vegetable gado gado with peanut sauce

This well-known Indonesian salad features boiled egg, fresh and cooked vegetables and a rich peanut sauce.

Nasi goreng

Add a spark to your meal time, by bringing an aromatic, pork version of this staple Indonesian spicy rice dish to life.

Vegan rendang curry with jackfruit and spelt flatbread

This curry recipe makes use of mild, tender jackfruit for a vegan dinner infused with delicious Indonesian rendang spices.

Vegetable gado gado with satay peanut sauce

Vegetable gado gado with peanut sauce

This vegan gado gado recipe makes the most of delicious and fresh vegetables with a dairy-free peanut sauce you'll want to pour on everything.

Add a touch of spice to dinnertime with these flavour-packed Indonesian recipes! With influences from the country's 6,000 islands, their authentic dishes offer a huge and varying range of flavours and here, we've gathered 16 of our best dishes. There's everything from Indonesia's national dish of nasi goreng topped with a fried egg to a mixed gado gado platter. For something with a bit more kick, try our recipe for stuffed chillies or our spicy Indonesian chicken soup.

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Sweet soy sensations

Bringing together the best Asian soups, stir fries and salads is soy sauce, the ultimate umami ingredient. We showcase a variety of flavourful recipes featuring this key condiment. Have you tried our chilli basil stir-fried pumpkin or tamarind honey prawns with pineapple? How about the chicken satay pies or the sticky Asian lamb pancakes? Grab a bottle of sweet soy sauce and test them out tonight!

Pork, noodle and Thai basil stir-fry

Whip up this flavour-packed pork stir-fry for a fast, filling weeknight dinner.

Indonesian chicken soup

When preparing cabbage, make sure you remove all the hard core and thick veins. Sambal oelek is a Malaysian/Indonesian chilli sauce and kecap manis is an Indonesian sweet soy sauce. You’ll find both in the Asian section of the supermarket or at Asian food stores. Note

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Nasi goreng

You will need about 2 cups (400g) uncooked jasmine rice for this recipe. The rice is best cooked the day before you want to cook the nasi goreng – spread it in a thin layer on a tray, cover and refrigerate overnight. Note

Stir-fried sweet chilli squid

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge. Note

Beef rendang

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight. Note

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Gado gado

This traditional Indonesian vegetable salad is a great snack to include in kids' lunchboxes. Fried firm tofu can be included in gado gado, making this a perfectly substantial meal for vegetarians, too.

Lamb rendang

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

Chicken mee goreng

Mee (or mie), “noodles”, and goreng, “fried”, are the words used in Indonesia and Malaysia to describe a traditional fried noodle recipe usually containing chicken and nuts, as well as assorted other ingredients chosen by the individual cook. Note

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Indonesian fried rice

Egg yolks should still be runny so they drizzle over the rice. Rice can be made a day ahead; cover, refrigerate until required. Note

Fish fillets with fennel and onion salad

We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them. Note

Gado gado in lettuce cups

Peanut dressing can be made one day ahead and refrigerated, covered. Note

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Indonesian chicken curry

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

Fruit salad with savoury coconut dressing

Indonesian chilli lamb with noodles

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Gado gado salad

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

Quick chicken satay

Satay originated in Indonesia, and today features prominently in Indonesian, Malaysian, Thai, Vietnamese, Chinese and African cuisines. This satay recipe is quick and deceptively simple, requiring few ingredients and minimal preparation and cooking time.

Indonesian-style fried rice

Nasi goreng seasoning mix is available from Asian grocery stores and the Asian section of large supermarkets. Note

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Chicken satay

Delicious chicken tenderloins with a tangy coconut and peanut sauce.

Indonesian fried rice (Nasi Goreng)

Nasi Goreng literally means fried rice, and what you see is what you get. With an egg on top.

Peanut sambal

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

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Satay vegetable stir-fry

Pork and mango curry

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

Snapper wrapped in banana leaves

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling a process called “pepesan”, which gives […]