3 dishes people actually cook in Indonesia: what they are, how long they take, and what you need to buy.
What can you cook from Indonesia? 3 traditional Indonesia dishes, from Nasi goreng (30 min, the quickest) to Rendang (320 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Indonesia on the map. Drag to spin the planet.
Charcoal-grilled chicken thigh basted with kecap manis, under a sauce of peanuts fried and pounded by hand rather than spooned from a jar.
Indonesian fried rice built on a pounded paste of toasted shrimp paste, shallot and chilli, stained dark by kecap manis and crowned with a crisp fried egg.
Beef simmered uncovered in coconut milk for four to five hours until the liquid is gone and the spice paste fries the meat dark and dry.
Copper documents three dishes from Indonesia: Chicken satay, Nasi goreng and Rendang. Garlic and bird eye chilli each appear in more than one recipe. All three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 30 different ingredients.
The three recipes need 30 ingredients between them, of which 5 are shared by more than one dish. Bird eye chilli and chicken thigh the hardest to find: of the 586 dishes in Copper's atlas, 2 use bird eye chilli and 4 use chicken thigh. Every ingredient list on this page is complete, with quantities, and free to read.
Nasi goreng is the quickest at 30 minutes. Rendang is the longest at 320 minutes, most of it unattended. The median is 240 minutes — a weekend dish rather than a weeknight one.
Nasi goreng is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Indonesia is part of Southeast Asian.
Countries close to Indonesia on the globe — and close on the plate.
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