Minced Chicken Oven Dish
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Minced Chicken Oven Dish
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Rating: 0
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Print Recipe
This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Lightly grease a 8x8 baking dish with butter.
  2. In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon, no need to get your hands involved with this.
  3. Fold the potatoes into the mixture.
  4. Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
  5. Sprinkle breadcrumbs over the top then add a few chunks of butter.
  6. Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
  7. Serve with rice for a simple and enjoyable meal.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

This recipe for Minced Chicken in Oven Dish is from Pisang Susu.
Netherlands.

Chicken in Sweet Soy Sauce
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Rub the chicken pieces well with the pepper and nutmeg.
  2. Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
  3. Add the onion and enough warm water so about 1/3 of the chicken pieces are in the water.
  4. Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
  5. Turn off the heat and fully cover with the lid for 15 minutes.
  6. Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Recipe Notes

Low cost, easily less than $1 per serving.

This recipe for Chicken in Sweet Soy Sauce is from Pisang Susu.
Netherlands.

Gulai with Boiled Eggs
Gulai with Boiled Eggs
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This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Gulai with Boiled Eggs
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This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  2. In a pot, add the stock and coconut milk and bring to a boil.
  3. While the stock is heating. place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  4. Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  5. Serve as an appetizer or with rice for a main dish.
Recipe Notes

Low cost.

Shortcut: Sambal Oelek.

Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.

This recipe for Gulai with Boiled Eggs is from Pisang Susu.
Netherlands.

Sambal Oelek
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Basic Sambal Oelek
For Sambal Trassi, add some
For Sambal Badjak, add some
Servings:
Instructions
  1. Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  2. Place in a jar and store covered in the fridge and use as needed.
  3. To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Recipe Notes

This recipe for Sambal Oelek is from Pisang Susu.
Netherlands.

Hachee with Chicken Hearts
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Hachee with Chicken Hearts
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Votes: 1
Rating: 5
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  2. Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  3. Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  4. At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  5. While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  6. In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  7. To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Recipe Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.

Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.

This recipe for Hachee with Chicken Hearts is from Pisang Susu.
Netherlands.

Indonesian Style Prawn & Quail Egg Curry
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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Rating: 0
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Mie Goreng
Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Soak vermicelli noodles in cold water for a minimum 20 minutes.
  2. Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until wickedly aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
  3. In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
  4. To serve, portion noodles into a bowl and top with a super happy sunny side up egg. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Indonesian Fried Rice
Indonesian Fried Rice
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This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish are a meal. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food, unless you have a dog, then you have perfect and nutritious dog food and not the expense of processed dog food that is of questionable nutrition.
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Indonesian Fried Rice
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This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish are a meal. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food, unless you have a dog, then you have perfect and nutritious dog food and not the expense of processed dog food that is of questionable nutrition.
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat a large nonstick skillet with a splash of olive oil. Pour eggs into hot skillet. Cook until the eggs begin to set. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips. Set aside.
  2. Heat a tablespoon or so olive oil in a wok (preferred) or large frying pan. Stir in the onion, leek, garlic, & chile peppers. Cook, stirring until onion is soft. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
  3. Mix in the rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes. Serve on a platter, garnish with cucumber slices and tomato wedges.
Recipe Notes

The ingredients are minimal cost at best, and if you have leftover roast chicken or leftover prawns, even better and nearly zero cost for this dish.

 

Variants: 1. Omit the omelet slices and cook as listed, then top each plate with a fried egg. 2. Add chopped leftover vegetables. 3. No prawn or chicken on hand? Use any meat you have, keep in mind leftovers, perfect use and less waste.

Provided courtesy of good friend, Denise Georgiades.
South Africa.