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Hot Indonesia Recipes

Indonesian and International Recipes

Chicken and Asparagus Stir-Fry

Chicken and Asparagus Stir-Fry

chicken and asparagus stir-fry 


1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice


Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.

Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.

Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

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Indonesian Baked Egg Roll

Indonesian Baked Egg Roll


    1 cooked pork tenderloin, (1 pound), trimmed
    Cooking spray
    4 cups coleslaw mix
    2 green onions, thinly sliced
    1/2 cup fresh cilantro, chopped
    3 tablespoons hoisin sauce
    16 egg roll wrappers


Preheat the oven to 425 degrees F. Spray a large baking pan with cooking spray.
Place the coleslaw mix and green onions in a medium microwave-safe bowl. Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.

Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix well.

Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water. Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up. Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.

Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.

Nutritional Information (Per Serving)
Calories:    100
Protein:    9 g
Sodium:     200 mg
Cholesterol:    20 mg
Fat:     1 g
Saturated Fat:    0 g
Dietary Fiber:     1 g
Carbohydrates:     14 g

Grilled Chicken Breasts with Spicy Peach Glaze



Spicy Peach Glaze:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched” chicken breasts
4 ripe peaches, cut in half and pitted

Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.

Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.

Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

Per Serving: Calories: 415 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 28 grams; Total carbohydrates: 61 grams; Sugar: 55 grams; Fiber: 1 gram; Cholesterol: 68 milligrams; Sodium: 255 milligrams

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Chicken Breast Dijon



    2 tablespoons olive oil
    4 skinless, boneless chicken breasts (about 1 1/2 pounds)
    Kosher salt and freshly ground black pepper
    2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
    1 small onion, minced (about 1/2 cup)
    4 garlic cloves, minced
    2 cups low-salt chicken broth
    1 cup dry white wine
    1/2 cup Dijon mustard
    2 tablespoons minced fresh thyme plus thyme leaves for garnish
    1 tablespoon unsalted butter


Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

Baked Chicken Breast with Tapenade Crust

baked chicken breast with tapenade crust

Prep Time: 5 minutes
Cooking Time: 35-40 minutes
Makes: 4

4, 7oz. bone-in chicken breasts
1/2 cup green olive tapenade (muffuletta)

Preheat the oven to 375 degrees F. Place the chicken in a baking dish. Divide and spread tapenade on the top of each chicken breast. Bake 35-40 minutes, or until cooked through. If desired, serve chicken breast on a pool of your favourite flavoured, tomato-based pasta sauce.

What to serve alongside:

For a Mediterranean-style meal, serve the chicken with one of the light and delicious salads, Carrot Salad with Mint and Cumin Dressing or Tomato and Bocconcini Salad with Basil Vinaigrette.


Per Serving: about 278 calories, 39.9g protein, 11.9g fat (2g saturated), 0.8g carbohydrate, 0.3g dietary fibre, 103mg cholesterol, 739mg sodium. %RDI: 3% calcium, 9% iron, 2% vit A, 2% vit C, 3% folate.