Last Updated on December 16, 2020 by Chef Mireille
Selamat Makan..Bon Apetit in Indonesian. This month the Food of the World group is celebrating Indonesian food. A large part of my family is from Suriname, one of the most multi cultural countries on the planet, with a huge Indonesian population. Due to marriages, I have Indonesian cousins and am very familiar with Indonesian cuisine.
I was really excited that Food of the World was exploring this dynamic cuisine. However, my schedule just didn’t allow me to get a recipe done in time. Rather than delay any longer, here is a quick roundup of some Indonesian recipes I’ve done in the past. I hope you feel inspired and be prepared for a few Indonesian recipes from me this month as I join in the perayaan (celebration)!
Join me and my co-hosts to celebrate Indonesian cuisine! Simply add our logo to your post and add it to the Linky below.
Visit our co-hosts and follow their sites:
Let’s start a conversation…Leave your thoughts
Chef Mireille
You have a nice array of Indonesian recipes here. We really liked the Indonesian chicken I made for this event and am looking forward to trying few more recipes that I have bookmarked when searching for recipes for this event and also when we did Around the World in 30 days.
I have a blogging friend who lives in Singapore who always features these gorgeous steamed cakes with vibrant colors similar to yours. It didn't occur to me that they could also be baked. I always learn something really interesting when participating in a #FOTW challenge. 🙂
these are a little different. I know the steamed cakes you are talking about – they also make them in Malaysia and the Phillipines as well as Indonesia too. I've already made them before here I did the Filipino version – you can check out my post here – https://www.eastwestrealm.com/2012/05/coconut-puto.html
The colorful versions usually come from either pandan paste/essence or rose paste in the philipines also Ube/Purple Yam – https://www.eastwestrealm.com/2013/11/ube-puto-purple-yam-steamed-muffins.html
Really interesting desserts. Love the noodle dish. It is a fascinating cuisine, so many influences.
Lovely Indonesian dishes Mir. Murtabak has been on my to-make list for a long time. Can it be made savory too?
They do have a savory version as well but eventhough it has the same name martabak, it is made totally different instead in phyllo dough and fried
the Pandan looks so very interesting with it’s vibrant color.