Tag: Indonesian

Chinese Eggplants Indonesian – Style with Garlic Chilli Sauce – Recipe

Ingredients (3-4 servings):

  • 3 long and thin Chinese eggplants, about 300-400 g
  • ‎1 garlic bulb
  • ‎2 hot chilli peppers, maybe different kinds if you can find
  • ‎1 red pepper – sweet
  • ‎1 teaspoon ground lemongrass
  • ‎1 teaspoon ground kaffir lime leaves
  • ‎1/2 can coconut milk
  • ‎3-4 shallots
  • ‎1 tablespoon vegetable oil
  • ‎salt and pepper to taste

Preparation method :

  1. Cut the eggplants crosswise into 7-10 cm long pieces, then halve each of these lengthwise.
  2. Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
  3. Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
  4. Chop the garlic, shallots and chillies.
  5. Slice the sweet red pepper.
  6. In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
  7. Heat the oil in another wok, add the chopped garlic, chillies and shallots.
  8. Stir-fry over medium heat for 1-2 minutes.
  9. Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
  10. Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
  11. Add the eggplants and simmer for another minute.
  12. Serve while hot with some green leaves on the side.

Satay Ayam – Indonesian Chicken Skewers Recipe


I prepared this dish for the New Year’s Eve as they are a perfect finger food both the skewers and the lontongs.

While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them attached to a bicycle, on almost every corner.


For satay (skewers)

  • 1 kg chicken breasts, boneless, skinless
  • 2 teaspoons Galangal powder
  • 1 tablespoon freshly chopped ginger
  • 4 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 4-6 tablespoons coconut milk
  • 2 teaspoons red curry paste or some hot chilli paste
  • 1 teaspoon salt
  • 2 tablespoons oil

For Sambal kacang (peanut sauce)

  • 1 cup peanut butter
  • about 3/4 cup water (until you reach the needed consistency)
  • 2 tablespoons soy sauce
  • 2 teaspoons sambal oelek  / Indonesian chilli paste or minced hot chiles
  • 2 tablespoons brown sugar
  • 1 teaspoon turmeric
  • salt to taste

For Lontong (compressed rice)

  • 1 cup round rice
  • 1 teaspoon salt
  • polyethylene food bags

Preparation Method


  1. Cut the breasts into thin strips.
  2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
  3. Set aside to marinate for about an hour.
  4. Soak the skewers for 1/2 hour in a pot of water.
  5. Thread the chicken strips on the bamboo skewers.
  6. Although it is preferable to grill the chicken over hot coals, I grilled them in a skillet with some vegetable oil.
  7. Grill the chicken skewers until just cooked through turning them regularly to get an even roast.
  8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).

sambal kacang

  1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.

 Compressed rice

  1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
  2. Roll up the opening and sew it.
  3. Repeat the operations 1+2 until you got all bags ready.
  4. In a pot bring water to boil, adding a pinch of salt.
  5. Put in the bags of rice in the boiling water and let it boil for about an hour.
  6. From time to time check the water level and add enough water so the rice bags are fully submerged.
  7. When done, remove the rice bags from the pot water and dry them in a colander.  You should check if the bags are hard, if not you should let them boil some more time.
  8. Cut them using a sharp wetted knife into 2 cm slices.