Celebrity Master Chef Dr Kaviraj Khialani
Unity in Diversity, the national motto of Indonesia, is a term that strikes deep into the heart of this dynamic and attractive Southeast Asian nation. Few places offer such cultural variety and geographical complexity as Indonesia, and no two journeys here are ever alike. Indonesia is composed of seventeen thousand islands that stretch over five thousand miles along the equator. The Malay peninsula and Indochina are situated to the north-west, and the continent of Australia lies due south. Northward lie the Philippines and Micronesia.
Indonesia is a country located in South-eastern Asia between the Indian Ocean and the Pacific Ocean. It has a strategic location astride major sea lanes and is an archipelago of 17,508 islands, some of which border Timor-Leste, Malaysia, and Papua New Guinea. The government system is a republic; the chief of state and the head of government is the president. Indonesia has a mixed economic system which includes a variety of private freedom, combined with centralized economic planning and government regulation. Indonesia is a member of the Asia-Pacific Economic Cooperation (APEC) and the Association of Southeast Asian Nations (ASEAN).
The Cuisine of Indonesia
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and exotic spice mixtures. Indonesian dishes have rich flavours; most often described as savoury, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. It is believed that a part of Indonesian cuisine is influenced by chinese cooking, As Chinese immigrants settled in Indonesia, every wave of arrival saw its traditions and recipes integrate with local culture. Even the famed nasi goreng was adopted from a Chinese tradition of frying leftover rice in the morning. The most common method for preparing food is frying, though grilling, simmering, steaming, and even stewing (most often with coconut milk) are also popular. Some of the most commonly fried items are bumbu (basic spice paste), which frequently accompanies rice, and various meats such as chicken, goat, or beef. Nutmeg, native to Indonesia’s Banda Islands (part of the Maluku or original Spice Islands) is usually sprinkled into Dutch-influenced dishes as well.
These spices and herbs are blended into spice pastes called bumbu, the very foundation of Indonesian cooking. As such Indonesia is the native country for major spices, namely nutmeg and mace as well as clove. In addition, Indonesia provides the best possible ecological conditions for other spices originated from other parts of the world like vanilla, cassia vera /cinnamon, and peppers. The Indonesian Chinese cuisine also vary with locations. For example, in different parts of Java the dishes are adapted to local culture and taste, in return Chinese Indonesians residing in this region also had developed a taste for local cuisine.
Here are a few recipes to try out with Indonesian Cooking
NASI GORENG- Indonesian fried rice
Ingredients
2 cups jasmine rice/ regular white rice
2 tbsp. cooking oil
3-4 no garlic clove, chopped.
2 eggs, beaten
2 tsp. Kecap manis/use peanut butter to balance it
2 tsp soy sauce dark variety
3-4 no spring onions, sliced
1-2 no spicy red chilli, sliced.
Salt and pepper to taste
For the paste
6-8 medium sized shallots, peeled and roughly chopped
3-4 garlic cloves, peeled and roughly chopped
2 tsp Indonesian shrimp paste (terasi)
1 large medium red chilli, deseeded
1 tbsp. Cooking oil
Optional toppings
1-2 no half Fried eggs
¼ cup mix of Sliced cucumber or tomatoes
1 cup mix of Lightly blanched vegetables
½ cup Cooked meat or seafood as desired.
4-5 no Crispy shallots, peeled, sliced and fried
2-3 tbsp. Salted peanuts/fried.
Method
- we need to use pre-cooked rice in this recipe, either choose to use the jasmine/sticky rice and pre-cook it or use the regular white rice which we cook in our kitchens, prepare it by draining method and cool.
- Put all the ingredients for the paste in a small blender or mortar and whizz or pound until fairly smooth, remove and keep aside. Heat the oil in a wok over a high heat, then fry the garlic until golden, not brown, then pour in the eggs, leave to cook until half set, then break up. Carry on frying the egg until it’s just beginning to brown, then add in the spice paste and cook for a minute or so.
- Add the rice by hand, breaking up any lumps as you go, and fry until heated through, then stir in the kecap manis/ peanut butter sauce, soy sauce, spring onion and chilli. Add in your choice of veg/ non-veg ingredients which can be pre-cooked and added into the fried rice like saute chicken/ roast meat/ stir fried prawns etc and serve the rice hot, garnish as per the options given above and enjoy.
MEE GORENG – Indonesian style stir fried noodles
Ingredients
1 packet of Indonesian noodles, boiled.
To stir fry, the noodles
2 tbsp. cooking oil
1 tbsp. chopped garlic
1 tsp sliced ginger
2 -3 spicy red chilies slit
1-2 small white onions sliced
4-6 no sliced shallots
3-4 pieces of lemon grass
Salt and pepper to taste
2 tsp dark soya sauce
2 tsp spicy red hot chili sauce
1-2 tsp white vinegar
2 tsp peanut butter/ kecap manis to balance it.
¼ cup water/stock
Assorted veggies
Carrots/ beans/ sprouts/ capsicum/ cabbage to be shredded since adding it to noodles.
Assorted non-veg options
Boneless strips of chicken breast, shredded cooked chicken, cooked meat, saute prawn’s/ fish cubes etc can also be added as desired.
2-3 eggs, either sunny side up, double fried/ shredded and added for garnish.
2-3 tbsp. fried/ roasted crushed peanuts
2-3 tbsp. spring onion greens, chopped for garnish.
Method
- Prepare all the ingredients for the stir fried Indonesian style noodles.
- Heat oil in a wok/ pan and add in the ginger, garlic, chilies, lemon grass and saute. Add in the shallots and onions, saute for a few minutes add in the assorted veggies/ non-veg and seasonings, sauces etc and mix well.
- Add in little water/stock and cook for a couple of minutes add in the boiled noodles, toss well, cook for 3-4 mins and finally serve hot garnished with the greens, eggs, prawn crackers.
Meat/ Lamb Rendang Curry- Indonesian meat curry
Ingredients
750 gms boneless mea cubes/ lamb cubes.
4-5 tbsp. cooking oil
1 stick cinnamon, about 2-inch length
3 no. cloves
3 no. star anise
3 cardamom pods
1 lemongrass, cut into pieces
1 cup thick coconut milk, coconut cream
1 cup water/ stock
2 tsp tamarind pulp
6 kaffir lime leaves
6 tbsp. kerisik, toasted coconut
1 tbsp. sugar or palm sugar to taste
salt to taste
For the spice paste
5 shallots
1-inch galangal/ginger
2-3 no. lemongrass
4-5 cloves garlic, sliced
1-inch ginger
10-12 dried chilies, soaked in warm water and seeded
Method
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the meat cubes/ lamb cubes and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and some tossed salad/ pickled veggies etc.
PISANG GORENG- Indonesian style batter fried bananas
Ingredients
4-5 no ripe bananas
oil for deep frying
For the Pisang goreng batter
120 gms rice flour
1- 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp powdered sugar
1/4 teaspoon salt
2 tsp melted butter
Warm water as needed to make a nice thick coating batter
Method
- Heat enough oil in a pot for deep frying, make sure there are at least 2 inches of oil, preferably 3 inches.
- Meanwhile, peel all the bananas. Optionally, make three slits along its length, but keep the bottom 1 inch intact, so the bananas can be opened up like a fan.
- Whisk together all Pisang goreng batter in a mixing bowl.
- Once the oil is hot, pick 1 tbsp. of hot oil and add to the batter, whisk again.
- Coat the bananas with batter and deep-fry until golden brown and crispy, about 3-4 minutes. At around 2 minutes into frying, drop batter in drips into the hot oil to make plenty of batter droplets, then quickly coat the bananas with the resulting crispy bits. This creates an additional layer to ensure your resulting Pisang goreng stays crispy for longer. Remove bananas and drain on a wire rack to remove excess oil. Pisang goreng is best when served immediately. Serve it dusted with powdered sugar, a little cinnamon powder, some chocolate sauce, with a scoop of vanilla ice-cream etc.
On a concluding note
Indonesian Cooking has by far reached out to various parts of the world today and it is well-known to a number of foodies. What remains to be worked on is how to create more awareness among us and try to include some of these delectable recipes into our restaurant menus/ special promo events/ celebrating diverse culture, cuisines is always a pleasure since it gives our guests a feeling of change from the regulars and also offers a little knowledge as well of various cooking styles.it would also be a good idea to have live counters with some of these Indonesian recipes during buffets in hotels where the guests get a chance to see the recipes being made as well and it could be one attempt towards sharing know-how on this delicious cuisine and pamper our taste buds. Let us all keep doing our little bit in this endeavour and make the global gourmet more accessible and acceptable by all of us.
HAPPY COOKING!
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
Celebrity Master Chef Dr Kaviraj Khialani can be contacted at twitter: @kaviraj_chef Mobile: 91 9820939336
