Indonesia

Spice Up The World

Indonesia, a land rich in culture and spices, is an ideal place for

the gastronomy tradition to be born. As a tropical country on

the equator, Indonesia has produced tasty and healthy spices to

be consumed worldwide. With its six main spices: pepper,

nutmeg, clove, ginger, cinnamon, and vanilla, Indonesia has

become known as The Mother of Spices.

Through the collaborative effort of many parties, We

bring you Indonesia Spice Up The World (ISUTW). ISUTW is

a program aimed to bring Indonesia’s gastronomy experience to

the international stage with the introduction of iconic dishes

such as gado-gado, soto ayam, nasi goreng, sate ayam, and

rendang. Enjoy these flavorful, mouthwatering, and authentic

Indonesian dishes.

Selamat menikmati!

01
Table of Content

Gado-Gado 03 Soto Ayam 05

Nasi Goreng 07 Sate Ayam 09

Rendang 11

02
 Gado-Gado
Imagine a vibrant and fresh appetizer. That is gado-gado. Gado-gado is a colorful

dish consisting of a variety of vegetables, hard-boiled eggs, and fried tofu.

Common vegetables used are cabbage, bean sprouts, long beans, and spinach,

among others. Topped with specially made peanut sauce, kecap manis (sweet soy

sauce), and emping, gado-gado is a delectable choice for an appetizer.

Key Ingredients

Vegetables Peanut Sauce Eggs Soy Sauce Palm Sugar

03
Ingredients (Serves 6) Peanut Sauce
150 gr long beans 3 pcs red chilies
125 gr bean sprouts 3 pcs bird’s eye chilies
125 gr spinach/water spinach, 1 tsp shrimp paste, roasted
use the stems and leaves 1½-2 tsp salt
100 gr cabbage, julienned 125 gr cashews, fried, ground
150 gr cucumber, julienned 125 gr peanuts, fried, ground
250 gr potato, boiled, diced 3 tsp palm sugar
250 gr firm yellow tofu, fried, diced 1 tbsp tamarind juice
3 pcs eggs, hard-boiled, 500 cc boiled water
cut into quarters 2 tbsp sweet soy sauce
3 tbsp fried shallots
6 pcs shrimp crackers, fried
15-20 pcs emping (crackers made from
melinjo/gnetum gnemon nuts),
fried

Directions
1 Boil the long beans, bean sprouts, spinach or kangkung (water spinach), and
cabbage until well cooked. Lift and drain.

2 Grind the red chilies, bird’s eye chilies, shrimp paste, and salt. Add cashews
and peanuts, continue grinding while adding palm sugar, tamarind juice,
boiled water, and sweet soy sauce. Mix well. Heat the sauce in a pan, cook
until boiling. Let it cool down.

3 Serving: place the boiled vegetables and fresh cucumber on a plate. Add the
boiled potatoes, fried tofu, and boiled eggs. Pour the peanut sauce over the
vegetables, top with fried shallots, shrimp crackers and emping.

04
 Soto Ayam
Soto ayam is the quintessential comfort food of Indonesian people. Soto ayam can

be eaten as an appetizer or even as a single meal, making it a very flexible dish

ready to be consumed at any time. Thinly cut deep-fried chicken, accompanied

by glass noodles, bean sprouts, and cabbage slices, all come together in a hearty

broth to create the dish known as soto ayam.

Key Ingredients

Chicken Glass Noodle Turmeric Shallots Ginger

05
Ingredients (Serves 7-8) Ground Spices
3.000 cc water 2 pcs shallots
½ free-range chicken 6 pcs garlic cloves
3 pcs lemongrass stalk, crushed 3 cm ginger
3 cm galangal, crushed 3 cm turmeric
1-2 pcs cloves 5 pcs candlenuts, toasted
½ pcs nutmeg 1½ tsp pepper
1½ tsp salt 1½ tsp coriander, toasted
2 pcs lime, sliced into small pieces
cooking oil

Garnish
50 gr dry glass noodle, soaked in water until soft
3 pcs hard-boiled eggs, sliced
50 gr cabbage, sliced into ½ cm each, boiled
150 gr bean sprouts, placed in boiling water for less than a minute
2 pcs celery stalks, cut into ½ cm pieces
3 tbsp fried garlic
sambal (chili paste)

Directions
1 Boil chicken along with lemongrass stalks, galangal, cloves, nutmeg, and
salt. Turn down the heat and keep cooking until the broth subsides. Take out
the chicken. Measure the broth at 1.750 cc. Add more water if necessary,
then continue cooking. Fry the chicken, drain and shred it. Set aside.

2 Heat 6 tablespoons of oil, then sautee the ground spices until well cooked
and aromatic. Add to the broth. Bring to another boil, add sweet soy sauce,
and remove.

3 Set cabbage, shredded chicken, bean sprouts, and glass noodle into the bowl.
Pour in the chicken broth, and top it with celery and fried garlic. Add slices
of hard-boiled eggs. Serve hot with limes and sambal.

06
 Nasi Goreng
Nasi goreng has a special place in the Indonesian heart. In hard times, happy

times, sad times, and even festive times, Nasi goreng is the go-to menu for many

people. This dish traditionally combines rice, chicken, eggs, chili, shallots, and

most importantly kecap manis (sweet soy sauce), all stirred into a heavenly

goodness. Nasi Goreng can be served with a sunny side up and prawn crackers,

adding texture to every bite.

Rice Chicken Soy Sauce Eggs Garlic

07
Ingredients (Serves 4-5) Ground Spices
3 tbsp cooking oil 60 gr red chilies,
750 gr rice (best to use cold, take out the seeds
left overnight rice) 3 pcs garlic cloves
5 pcs eggs 10 pcs shallots
4-5 tbsp sweet soy sauce 1-1 tsp salt
3 tbsp fried shallots 1¼ tsp shrimp paste,
20 gr shrimp crackers, fried roasted
cucumber-and-carrot pickles

Directions
1 Heat oil in a wok, make a scrambled egg. Add steamed rice and mix well.

2 Sautee the ground spices until well cooked and aromatic. Place the rice and
egg in the wok, and stir constantly until well mixed. Pour in the sweet soy
sauce to taste. Keep stirring until the rice is heated evenly.

3 Serve with sunny side-up egg, fried shallots, shrimp crackers, and pickles.

08
 Sate Ayam
Succulent pieces of skewered chicken meat and creamy peanut sauce create the

scrumptious dish of sate ayam. Cuts of tender chicken meat marinated deeply

using a collection of spices, then charcoal grilled to a juicy perfection. This dish

is topped with carefully prepared peanut sauce and a dash of kecap manis (sweet

soy sauce). Sate ayam can be served with rice cake and lime on the side.

Key Ingredients

Chicken Peanut Sauce Chilies Soy Sauce Palm Sugar

09
Ingredients (12-15 skewers) Peanut Sauce
600 gr chicken thigh and 300 gr peanuts, lightly
breast fillet, diced toasted, grounded
150 gr chicken fat, 5 pcs red chilies
cut into 12-15 pieces 2 tbsp palm sugar, thinly
8 tbsp sweet soy sauce sliced
7-8 tbsp cooking oil 8 -10 tbsp sweet soy sauce
12-15 pcs sate ayam skewers 1-1½ tsp salt
400 cc boiled water
Garnish
8 pcs bird’s eye chilies, sliced
6 pcs shallots, thinly sliced
3 pcs tomatoes, sliced into ½ cm pieces
6 tbsp sweet soy sauce
2 pcs limes
3 pcs rice cakes

Directions
1 Thread 4 pieces of chicken meat into each skewer, including 1 piece of fat or
skin in the middle.

2 Peanut sauce: grind peanuts together with red chilies, then add palm sugar,
sweet soy sauce, salt, and water. Mix well.

3 Mix one part of the peanut sauce with sweet soy sauce and cooking oil. Baste
it on the sate, then set it aside.

4 Grill them over coconut charcoal, turn it often until all sides are brown and
cooked through.

5 Serve with the rest of the peanut sauce along with the mixture of tomatoes,
shallots, bird’s eye chilies, and sweet soy sauce. Add lime juice and rice cake
pieces.

10
 Rendang
If there's a list of food beloved by all Indonesians, rendang will be on top of the

list. Caramelized beef braised for a long time in a pot full of herbs and spices, all

combined into one plate. This delicate process has been perfected and passed

down for generations to enjoy. The flavorful taste of rendang will surely be the

highlight of every meal.

Key Ingredients

Beef Coconut Chilies Galangal Asam Kandis

11
Ingredients (20 pieces) Sauce
1.000 gr beef stew meat (chuck steak) 225 gr shallots
2.250 cc coconut milk 5–6 pcs garlic cloves
(use 3 big, mature coconuts) 250 gr red chilies
4 pcs lemongrass stalks, crushed 3 tsp salt
2 pcs asam kandis 4 cm ginger
(garcinia xanthochymus) 4 cm galangal
2 sheets turmeric leaves, 3 cm turmeric (to taste)
twisted into knots
10 sheets kaffir lime leaves

Directions
1 Cut the meat into 20 pieces.

2 Place meat and mature coconut milk into a pot, together with the ground
spices, lemongrass stalks, turmeric leaves, and kaffir lime leaves. Bring to a
boil, then turn down the heat. Continue cooking, stirring occasionally until
the meat is tender. Should the sauce take longer to thicken, remove the meat
and continue stirring.

3 After the sauce turns thick, dark brown, and oily, put the meat back into the
pot. Stir well, then remove the asam kandis. When the thickness of the sauce
is to your liking, remove it from the fire.

4 Serve with rice.

Note
Tenderloin tends to become tender faster than other parts of the beef. Take
out the meat once the coconut milk starts to thicken. Turn down the heat
and continue cooking until the coconut milk releases oil. Then put the meat
back into the sauce. Continue cooking until you reach the desired state: dry
or with plenty of sauce.

12
Indonesia’s Authentic
Made For The World