Indonesia located in the continent of Asia. It has Bruei and the Philippines to the north, Papua New Guinea to the east, East Timor to the southeast, Jakarta to the southwest, Singapore and Malaysia to the west, and Cambodia, Thailand, and Vietnam to the northwest.
The capital is Jakarta.
The official language is Indonesian.
The climate is varied due to its location between Asia and Australia. It receives heavy rainfall throughout the year, especially December through March.
The staple foods are rice, tempe, sambal, sago, corn, fish, sorghum, cassava, coconut milk, bananas and much more (https://www.quora.com/What-are-staple-foods-in-Indonesia).
INDONESIAN SATE (https://rasamalaysia.com/indonesian-sate/):
- 1 lb. pork shoulder or chicken meat (thigh and breast meat)
- 3 dashes garlic salt
- 3 dashes paprika
- 1 dash ground white pepper
- 2 tsp ground coriander
- 2 tsp ground nutmeg
- 1 tsp ground cumin
- 1 tsp olive oil
- 2 cloves shallot, thinly sliced
- 1 tsp soy sauce
- ½ C Kecap Manis, Indonesian sweet soy sauce
- Cut your meat into bite sized cubes, then marinate with all the Sate Marinade ingredients.
- Marinate for at least 2 hours, but best overnight in the fridge.
Basting Mixture for Grilling:
- ¼ C Kecap Manis
- 1 tsp fish sauce
- 1 clove shallot, thinly sliced
- 2 TBSP fresh lime juice
- Pre-soak the bamboo skewers with water overnight.
- Assemble 4-5 pieces of the meat on each bamboo skewer. Mix fatty and lean meat cubes in each skewer. Repeat until you use up all the meat.
- For the best results, grill the sate over charcoal fire. While grilling, brush the Basting Mixture on both sides of the sate. The sate are done when you see burnt marks on both sides of the sate.
- You may grill the sate in a preheated oven at 392 degrees F by placing the sate skewers on a baking sheet for about 15 minutes, or until you see burnt marks on the sate. Brush the Basting Mixture on the sate before grilling in the oven, Turn the sate over and baste the mixture on the other side of the sate and continue grilling.
- 1 C roasted peanuts or bottled crunchy peanut butter
- 1 TBSP olive oil
- 1 clove garlic
- 2 cloves shallot
- 1 tsp ground cumin
- 2 tsp ground coriander
- 3 dashes ground white pepper
- 2-3 TBSP palm sugar or brown sugar, to taste
- Salt, to taste
- Process all the ingredients of the peanut sauce in a food processor until well combined.
- To serve, place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Mix well. Add one of two freshly chopped red chilies in the peanut sauce, if you like.
- Dip the sate into the peanut sauce before eating. Sate can also be served with steamed rice or lontong (rice cakes).
RICE COOKER KETUPAT (https://dailycookingquest.com/rice-cooker-ketupat-rice-cooker-rice-cakes.html):
- 2 C jasmine rice
- ¼ tsp salt
- 4 C water
- Rice cooker
- Loaf pan
- Saran plastic wrap
- Wash and drain rice. Then place the rice, salt, and water in a rice cooker, and cook until rice cooker turns to “warm”.
- Open the lid, and with the rice paddle (this usually comes with your rice cooker) or a spatula, fluff and press the rice. The cooked rice for making rice cake should be much wetter than typical steamed rice.
- Line a loaf pan with saran plastic wrap. Transfer the still warm rice to the pan, press with rice paddle or spatula as you transfer the rice. Once all the rice has been transferred, cover the top surface with another piece of saran plastic wrap and flatten the surface while keep pressing.
- Once the rice is as packed as it can be, poke the top saran plastic wrap with a skewer to create holes for steam to escape.
- Let the rice cake cool. You can speed up the process by cooling it in the refrigerator.
- Once it has completely cooled, remove rice cake from the mound, remove the plastic wrap and cut into 1-inch cubes. Serve with your favorite savory dish.
PISANG GORENG (Indonesian Fried Bananas) (https://dailycookingquest.com/pisang-goreng-indonesian-fried-banana.html):
- 8 ripe saba bananas (or 4 ripe plantains, cut each plantain into 2 to get 8 pieces total)
- Oil for deep frying
- ½ C rice flour
- 1-1/2 tsp baking powder
- ½ tsp baking soda
- 2 tsp sugar
- ½ tsp salt
- 1/8 tsp turmeric powder (optional)
- ½ C water
- 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, scoop 1 TBSP of hot oil and add to the batter, whisk again. If you have bamboo chopsticks, you can tell that the oil is ready once there are bubbles around a bamboo chopstick that is lowered in the hot oil.
- 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 served immediately.