Indonesian Recipes

Rendang, coconut curries and spice pastes from the Indonesian home kitchen.

Javanese tempe bacem on a round woven bamboo tray lined with banana leaf: twelve thick slabs of tempeh braised in palm sugar and coconut water, glossy and deep caramel brown, one cut open at the front to show the packed soybeans inside, with a stone mortar of red sambal, a bowl of white rice, salam leaves and sliced galangal beside it

Indonesian

Tempe Bacem: Javanese Sweet Tempeh Braised in Palm Sugar

6 servings · 1 hr 30 min

Beef rendang in a mustard-yellow enameled Dutch oven: dark, glossy chunks of slow-cooked beef coated in a thick brown coconut and chile paste, with a knotted lemongrass stalk and makrut lime leaves on top and a bowl of steamed white rice beside the pot

Indonesian

Indonesian Beef Rendang, Slow-Cooked in Coconut Milk

8 servings · 3 hr 30 min