Condiment
6 servings · 68 minutes · Simple
Crisp cucumber and carrot pieces quick-pickled with shallot and bird’s-eye chile in a clear sweet-sour brine, made to brighten rice dishes, satay, and rich curries.
Salad
6 servings · 50 minutes · Moderate
Blanched green beans, cabbage, spinach, and bean sprouts tossed with a steamed Javanese coconut seasoning fragrant with chile, galangal, makrut lime, shallot, and shrimp paste.
Rice Dish
4 servings · 40 minutes · Moderate
Village-style fried rice with chile, shallot, garlic, terasi, kecap manis, and egg.
Curry
6 servings · 290 minutes · Advanced
Beef slowly cooked in coconut milk, chiles, galangal, lemongrass, and toasted spice paste.
Fried Dish
6 servings · 140 minutes · Advanced
Yogyakarta-style chicken simmered in coconut water and aromatics, then fried until deeply bronzed.
6 servings · 125 minutes · Advanced
East Javanese turmeric chicken soup with rice noodles, cabbage, egg, herbs, and savory koya.
Salad
6 servings · 95 minutes · Advanced
Jakarta-style vegetables, tofu, tempeh, egg, and lontong dressed with a cooked peanut-coconut sauce.
Dessert
8 servings · 77 minutes · Advanced
A very thick Indonesian griddle cake with honeycomb bubbles, butter, chocolate, peanuts, and condensed milk.
Zapappy
Cooking