Tag: Indonesian

Ketjap Manis

Ketjap Manis

Ketjap manis is a sweet Indonesian soy sauce that is commonly used in Indonesian, Malaysian, and other Southeast Asian cuisines. The name”ketjap manis” comes from the Indonesian word for “sweet sauce” (kecap manis).
Ketjap manis is made by cooking soy sauce with palm sugar or brown sugar, different spices.  and molasses until it thickens and becomes syrupy. The sauce has a dark brown color and a sweet, slightly smoky flavor that is similar to molasses or caramel. It is often used as a marinade or dipping sauce for meat, seafood, or tofu, and is also used as a flavoring agent in stir-fries, stews, and other dishes.

Babi Ketjap

Babi Ketjap

Babi Ketjap or Babi Kecap Is another Chinese-Indonesian dish of pork belly in ketjap sauce. Uncured Pork belly was hard to come by in the USA but lately I am able to get the pork belly in larger grocery stores.

Indo Macaroni Schotel

Indo Macaroni Schotel

Indonesian macaroni schotel  is one of the Dutch-influenced foods that has now become common and popular in Indonesia and The Netherlands.  It’s great for picnics or as a party appetizer. You can either eat it cold or warm. I had never heard of this dish till my sister mentioned it to me

 
Ingredients
  • 1 cup macaroni
  • 1 bouillon cube
  • 4 eggs
  • ½ onion chopped
  • 1 large knob of garlic
  • 1½ cup milk
  • ½ tsp nutmeg
  • 3 strips of thick bacon
  • ¾ cups cubed ham
  • 2 cups Gouda shredded cheese
  • ¼ cup melted butter
  • Butter to grease the baking dish
  • ¼ cup breadcrumbs
  • Sweet Chilli Sauce
 

Instructions
  1. Preheat the oven to 390F/200 C
  2. Cook the macaroni with a bouillon cube ala dente ( 7 min.) Rinse with cold water and set aside.
  3. Chop the onion and garlic. Add 1 tbsp of butter to the skillet. Fruit the onion and garlic and add the ham and bacon. Set aside.
  4. Add the milk to the eggs, then add the nutmeg, and pepper; mix well. Melt the butter and pour the butter and milk egg mixture into the macaroni, onion garlic, ham bacon mixture and the grated cheese (leave a little cheese to garnish on top).
  5. Grease an oven dish with butter. Put the macaroni mixture into the baking dish and sprinkle with the bread crumbs and the grated cheese. Bake for 45 minutes.
  6. Eat with Sweet Chilli Sauce.

*Below is my Recipe Card. Right click on the picture and save to your hard drive. Print as a 4×6 picture.*

 

 

Indonesian Macaroni Schotel

Indonesian macaroni schotel is one of the Dutch-influenced foods that has now become common and popular in Indonesia and The Netherlands. It's great for picnics or as a party appetizer. You can either eat it cold or warm.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine Indonesian Dutch
Servings 12
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Ingredients

  • 1 cup macaroni
  • 1 bouillon cube
  • 4 eggs
  • 1/2 onion chopped
  • 1 large knob of garlic
  • 1 1/2 cup milk
  • 1/2 tsp nutmeg
  • 3 strips of thick bacon
  • 3/4 cups cubed ham
  • 2 cups Gouda shredded cheese
  • 1/4 cup melted butter
  • Butter to grease the baking dish
  • 1/4 cup breadcrumbs
  • Sweet Chilli Sauce

Instructions

  • Preheat the oven to 390F/200 C
  • Cook the macaroni with a bouillon cube ala dente ( 7 min.) Rinse with cold water and set aside. Chop the onion and garlic. Add 1 tbsp of butter to the skillet. Fruit the onion and garlic and add the ham and bacon. Set aside.
  • Add the milk to the eggs, then add the nutmeg, and pepper; mix well. Melt the butter and pour the butter and milk egg mixture into the macaroni, onion garlic, ham bacon mixture and the grated cheese (leave a little cheese to garnish on top).
  • Grease an oven dish with butter. Put the macaroni mixture into the baking dish and sprinkle with the bread crumbs and the grated cheese. Bake for 45 minutes.
  • Eat with Sweet Chilli Sauce.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Loempia

Loempia

Loempia is similar like a spring roll. In The Netherlands they are called Loempia. Deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Babi Pangang

Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure it out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat. Babi Pangang does has many variations in the Netherlands as hamburgers and pizza’s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat.