Marion’s Kitchen Indonesian recipes | Marion's Kitchen

Everything hawker to high-end all at once: a Singapore food and beverage tour

Marion Grasby — Wed, 26 Jul 2023 00:08:16 +0000

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Nowhere, but nowhere, is as food-diverse as Singapore

Marion Grasby — Tue, 23 May 2023 17:42:47 +0000

The post Nowhere, but nowhere, is as food-diverse as Singapore appeared first on Marion's Kitchen.

My new cookbook, Just as Delicious, is here!

Marion Grasby — Thu, 04 Aug 2022 23:20:38 +0000

My new cookbook, Just as Delicious, is here!

It’s LANDED and ready to pre-order. Cue happy dance!

Can I get a whoop whoop: my new cookbook is here! Yep, Just as Delicious has landed and is comin’ in hot. I am BEYOND excited. Full of page after page of my favourite food, it’s the companion cookbook to Always Delicious, but TBH it’s also worthy of standalone status in its own right. So what’s it all about? What recipes can you expect? How can you get your mitts on the magic? Read all about it… or watch the teaser vid below!

Just as Delicious: from concept to cookbook

The origin story for Just as Delicious is a simple one: I had so many recipes I wanted to share with you guys… and I ran out of room in my last cookbook! When I wrote Always Delicious (my first cookbook in YEARS), I set out to capture what you love most about my food and lifestyle channels: the tips, techniques and, most importantly, recipes that work. But it felt like only a small slice of the pie. And you can never have too much pie, amirite?

So here we are with Just as Delicious. Even more of the things you love, as well as the delightful details I believe make cooking and eating so joyful. Because for me, the point is not just what ends up on your plate. It’s about that smug little smile to yourself as you flip your flaky handmade roti in the pan. It’s about the soul-tingling joy in splashing foaming butter over the glorious crust of a thick-cut steak. And surely you’re doing a happy dance when that first piece of crispy fried chicken emerges from the hot oil. There is SO MUCH beauty in the process of cooking and that’s what I hope to share with you all.

I mean… just LOOK at them.

What to expect

First off: epic recipes, plus I’ve also got dishes in there that make use of essential (life) skills. And yes, while paying your bills on time and making your own bed are totally necessary life-admin fodder, I’m much more interested in knowing how to make the juiciest roast chicken or the ultimate gyoza.

In Just as Delicious, you’ll find the core techniques I come back to time and again. And throughout the book I’ve scattered QR codes that take you to exclusive video tips, as well as visual step-by-step guides. At the heart of it all is the ‘why’. Showing why something works, or why an ingredient is important gives you so much more than just a recipe. My hope is that it makes you celebrate the beautiful details and brings you more joy in the food you cook every day.

Just as Delicious: chapter by chapter

You can find out all about Just as Delicious (including how to secure your very own copy!) right here on my site – you won’t find it in bookstores or anywhere else. To whet your appetite, here’s a little teaser…

Poach, steam, sear, roast

The treatment of your ingredients is key to amping up the flavour. In this chapter you’ll find the best ever roast potatoes, melt-in-your-mouth steak and silky-smooth poached eggs, just to name a few. Rejoice!

Broths and braises

Warming and fragrant, satisfying and substantial, these are the recipes I treasure, both for their rich and rewarding flavours, and their soul-healing properties.

Crispy crunchy things

If snap, crackle and crunch mean anything to you, then this is the chapter you need. From fried chicken to cornflake prawns and potato pancakes, expect savoury perfection on every page.

Stir-fry, but make it good

All my tricks, techniques and knockout recipes to ensure you end up with a bowl of good stuff, rather than a sad, sweaty mess.

Whole lotta spice

Exactly what it says on the tin. Plus I’ve thrown in some unexpected surprises here too! (Hello, Sichuan peppercorn ice-cream.)

Bake me happy

In this chapter, you’ll find everything from friend-making breads to showstopper desserts. It’s a goodie!

Make it really fast

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Kueh Dadar

Marion Grasby — Tue, 10 May 2022 03:14:51 +0000

Kueh Dadar

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Kueh Dadar

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Ingredients

Steps

For the coconut filling, combine the palm sugar, water and pandan leaves in a small saucepan over medium heat. Bring to the boil, stirring occasionally, then cook for 1–2 minutes or until the sugar has dissolved. Stir in the coconut, then cook, stirring occasionally, for another 3–4 minutes or until the liquid is quite reduced but still a little visible in the base of the pan; you don’t want the coconut to be completely dry. Stir in the salt. Empty out coconut mixture into a bowl and set aside to cool to room temperature.

Using kitchen scissors or a knife, cut the pandan leaves into small pieces. Combine in a food processor or blender with ½ cup water, then process until the pandan is very finely minced and a bright green liquid forms. Strain the mixture well into a sieve lined with cheesecloth. Using clean hands, firmly squeeze the solids so they release as much liquid as possible. Discard the solids.

In a large bowl, combine the caster sugar, flour and salt. In a separate bowl lightly whisk ¼ cup of the pandan liquid (freeze the rest for another use – it’ll last for 2–3 months), eggs and coconut milk. Whisk the pandan mixture into the flour mixture until a smooth, light batter is formed.

Heat a 16.5cm/ 6 1/2 inch (base measurement), heavy-based frying pan (a non-stick version will be your best friend here) over medium-low heat. Brush the base very lightly with oil, using kitchen towel to wipe off any excess. Ladle a ¼ cup of the batter onto the pan, swirling as it sets. Cook for 2–3 minutes or until the pancake looks dry on top. You don’t want ANY colouring at all, so keep a close eye on it. Using a metal spatula, loosen the edges of the pancake, taking care as the pancakes are a little fragile and the pan is hot, then turn over. Cook for another 30 seconds to cook through. Remove to a plate. Repeat with the remaining batter, wiping the pan occasionally with a little extra oil if necessary. Cool the stacked, cooked pancakes to room temperature.

Remove and discard the pandan leaves from the coconut filling. Working with one pancake at a time, place 1 slightly heaped tablespoon of the coconut filling not quite in the middle of each, forming it into an even line about 10cm (4”) long and using your fingers to neaten it. Fold the sides of the pancake over the filling, then roll the pancake up to form a neat, even log (watch the video for the technique). Kueh dadar are best served on the day they are made.

Notes:

– Also called ‘screwpine’, pandan leaves are often referred to as the ‘vanilla of Asia’. It’s the juices in the leaves that give the fantastic colour and that alluring, perfume-y flavour. If you can’t get fresh pandan, in a pinch you can use pandan essence (maybe 1½ tsp) plus a few drops of green food colouring to approximate the fresh thing. Sometimes you can find frozen fresh leaves at Asian stores.

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe although you could also use Indian jaggery if that’s easier to find. Both of these sugars have a rich, deep flavour that is unmistakable.

What is kueh dadar made of?

Kueh Dadar is a Singaporean sweet snack or dessert that consists of a coconut and pandan crepe with a delicious coconutty filling. The coconut crepe is filled with a pandan, coconut and palm sugar filling which is sticky and sweet. They are a popular treat throughout Singapore and Southeast Asia, including Malaysia and Indonesia. While there are also lots of names for kueh dadar, the signature green colour remains the same across countries.

Is kueh dadar and dadar gulung the same?

Yes! Kueh dadar and dadar gulung are the same sweet snack just with different names. Kueh is actually a Malaysian word that means ‘snack’ or ‘bite-sized dessert’ and it is used for a whole range of different Malaysian foods. Dadar gulung is commonly the name used for these sweet snacks in Indonesia, with dadar gulung roughly translating to ‘rolled pancake’.

Why is kueh dadar green?

Kueh dadar has an unmistakable colour. The pancake is a bright green hue, making this sweet dessert even more enticing. The colour of kueh dadar is pretty surprising at first, but it’s all natural. Kueh dadar is green because of the pandan leaves used in the coconut batter.

Pandan leaves are also used to flavour the kueh dadar filling. If you’re not familiar with pandan leaves, they taste a little grassy, a bit vanilla-y and have a hint of coconut. You can often find them at Asian groceries.

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30-minute meals • Desserts • Dinner Party • Eat with your hands • Family favourites • Holiday season • How-to • Indonesian cuisine • Kid-friendly • Make ahead meals • Malaysian cuisine • Meat-free • Party food • Picnic • Restaurant classics • Snacks • Weekend meals

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Fish Head Curry

Marion Grasby — Tue, 10 May 2022 03:13:07 +0000

Fish Head Curry

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Fish Head Curry

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Ingredients

Steps

For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

Notes:

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

Where is fish head curry from?

Fish head curry is believed to have originated in India, a restaurant owner wanted to create something that his Chinese customers would enjoy so he combined the traditional Chinese dish of fish heads, with an Indian curry.

However, this version is from Singapore, combining South Indian cuisine with Chinese cuisine perfectly.

What do you eat with fish head curry?

This Singaporean fish head curry is traditionally served with steamed rice or roti, something that can soak up all the layers of deliciousness that comes with this real deal fish head curry.

How long does it take to cook fish head?

It will take around 40 minutes to cook this Singaporean dish from start to finish, with the fish head taking around 30 minutes to cook simmering at a medium-high heat.

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Braises • Chinese cuisine • Curries • Dinner • Dinner Party • Eat with your hands • Fish • How-to • Indian cuisine • Indonesian cuisine • Lunch • Make ahead meals • Malaysian cuisine • Restaurant classics • Seafood • Weekend meals

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Gado Gado

Marion Grasby — Tue, 11 Jan 2022 06:23:32 +0000

Gado Gado

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Gado Gado

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Ingredients

Steps

Preheat the oven to 180C/350F. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft and deep golden brown. Set aside to cool.

Meanwhile, to make the chicken skewers, place all ingredients In a medium-sized mixing bowl and mix well until meat is evenly coated. Thread chicken pieces onto soaked bamboo skewers, then transfer to a clean plate to marinate for 10 minutes while you make the sauce.

For the peanut sauce, place all of the ingredients in the bowl of a small food processor and blitz until very smooth. Place into a separate bowl or pouring jug and set aside.

Add the beans to a large saucepan of boiling water and cook for 2 minutes until tender. Use a small strainer to transfer beans to a large bowl of iced water to stop them cooking (this technique is called blanch and refresh). Once cooled down, remove from the iced water and set aside.

Preheat a chargrill plate or cast-iron skillet on the stove top over a medium-high heat. Drizzle with a little oil and fry off chicken skewers for about 5 minutes until you see some nice colour and caramelisation. Flip the skewers and cook on the other side for a further 5 minutes, or until chicken is fully cooked all the way through.

Peel and slice the eggs in half. Arrange the chicken skewers, eggs, potato, beans, cabbage, spinach, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce.

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Barbecue • Best-ever chicken recipes • Chicken • Condiments & Sauces • Dinner • Dinner Party • Family favourites • Grill • Healthier • How-to • Indonesian cuisine • Kid-friendly • Lunch • Lunchbox • Picnic • Roasts • Salads

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Nicole

2024-04-05

Fresh, healthy and delicious!!

I absolutely love this recipe. I made it for my family tonight and it was a hit! I didn’t have skewers so I marinaded the whole thigh and broiled it on high on the top rack of my oven 8 minutes on each side. So juicy and tender!! Can’t wait to eat my leftovers tomorrow!

peter

2023-01-12

Exquisite Cuisine

I have followed Marion and Ma Ma Noi; for a very long time! All of the recipes take me to my most cherished memories, a love of life, food and family!

Thanks so much.

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Beef Nasi Goreng

Marion Grasby — Sat, 14 Aug 2021 06:04:30 +0000

Beef Nasi Goreng

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This famous Indonesian fried rice is bursting with umami goodness, and the addition of beef mince keeps the prep and cook time to a minimum. Ideal for weeknights, this sweet and savoury stir-fried dish is quick and simple to make. You could even top it with a fried egg for even more authentic deliciousness!

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BEEF NASI GORENG

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil, plus 1 extra teaspoon

250g (1/2 lb) beef mince (ground beef)

1 onion, sliced

3 garlic cloves, finely chopped

1 long red chilli, finely chopped

½ tsp shrimp paste

1 beef stock cube, crumbled

4 cups cooked rice

2 tbsp soy sauce

2 tsp kecap manis or sweet dark soy sauce

¼ cup fried shallots

sliced cucumber, to serve

sliced tomato, to serve

sambal oelek*, to serve

Steps

Heat the vegetable oil in a wok over high heat. Add the beef and sear for 4-5 minutes to develop a deep crust. Then flip, break up and stir-fry until almost cooked.

Add the onion and stir-fry for 3 minutes or until the onion has softened. Then add in the garlic and chilli and stir-fry for another few seconds.

Move the ingredients to the side and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before mixing it through the remaining ingredients. Stir through the crumbled beef stock cube. Add the rice, soy sauce and kecap manis. Stir-fry until well combined. Remove from heat and divide among serving bowls.

Sprinkle over the fried shallots. Serve with cucumber, tomato and sambal oelek.

Notes:

– Sambal oelek is a chilli paste that can be found in the Asian aisle at most supermarkets or from an Asian grocery store.

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30-minute meals • Beef • Dinner • Fried rice • Indonesian cuisine • Lunch • Rice • Weekend meals

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Annie

2024-01-16

Great flavours

Another easy recipe that tastes great. Ingredients are easy to find at the supermarket and the empty bowls showed how much enjoyed by all the family. Had with steamed greens. Will be a family favourite for sure!!

Barry B

2023-09-04

Super Quick Super delicious

Love Marion’s Dishes . They always turn out delicious. I never substitute any ingredients. I keep it just as she does .YUMMMM

Greg

2023-02-23

A Cracker

So easy and just beautiful. Never any leftovers on this one. Take a deep breath before you open that shrimp paste!!

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Spicy Beef Sambal Noodles

Marion Grasby — Wed, 11 Aug 2021 09:32:59 +0000

Spicy Beef Sambal Noodles

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Get set for noodles with a kick! Here’s how to maximise beefiness, spice and all things nice in this killer dish.

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SPICY BEEF SAMBAL NOODLES

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

500g (1 lb) beef mince

4 garlic cloves, finely chopped

1 onion, finely diced

4 tomatoes, diced

375g (13 oz) dried rice stick noodles

finely sliced spring onion (scallions), to serve

chilli flakes, to serve (optional)

Stir-fry sauce:

3 tbsp oyster sauce

2 tbsp sambal oelek or Chinese chilli garlic paste

2 tsp dark sweet soy sauce

Steps

For the stir-fry sauce, mix the ingredients in a small bowl.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread it out in the pan. Leave it to sear for 5-6 minutes or until very darkly coloured. Then mix and break up the beef with your spatula. Now add the garlic and onion and stir-fry for another 2 minutes. Add the tomatoes and simmer for 15 minutes.

In the meantime, cook the noodles until just al dente. If the sauce is not ready, rinse them under cold running water to stop them cooking. If the sauce is ready, transfer them straight into the sauce.

Toss the cooked noodles through the sauce. Divide among serving bowls and sprinkle with spring onions and chilli flakes, if using

– More ground beef recipes here!

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Beef • Indonesian cuisine • Noodle Bowls • Noodles • Stir-fries

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Petrina

2024-02-19

Quick and delicious

This way so easy to make, quick and super tasty. I popped a fried egg on top and let the yolk ooze over it delicious. Thanks Marion, another great dish.

Ann

2023-06-02

Amazing and so easy

This was absolutely amazing and so easy to make. I used chopped tomatoes from a can since I didn’t have any fresh ones, worked just fine. Just used a bit more Sambal Oelek.

Keri

2023-04-27

New favorite chef to follow!

I got lost following this recipe as I got to the end and still had the stir fry sauce … I’m one of those “by the recipe” weirdo’s because I’m an eater and not a cook Once I realized my mistake I just threw the stir fry sauce in with the tomato meat mixture and wa-lah magic

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Beef Short Rib Rendang

Marion Grasby — Thu, 05 Aug 2021 15:58:41 +0000

Beef Short Rib Rendang

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A slow, simmering Indonesian curry that is totally worth the wait. I just love the soft and tender beef served with a beautifully spiced and rich sauce. It’s meant for sharing but you might just want to keep it all to yourself!

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BEEF SHORT RIB RENDANG

PREP TIME

20 minutes

COOK TIME

2 hours 45 minutes

SERVES

4

Ingredients

¼ cup desiccated coconut

1 tbsp vegetable oil

1.5kg (3.3 lb) beef short ribs, English cut either left in long pieces or cut into smaller chunks

2 whole star anise

6 green cardamom pods, bruised

1 lemongrass stalk, bruised, cut into 5cm batons

2 cups coconut milk

1 ½ tbsp shaved palm sugar

1 tbsp fish sauce

6 makrut lime leaves, plus extra finely sliced leaves to serve

steamed rice to serve

Rendang paste:

10 dried long red chillies

2 lemongrass stalks, white part only, bruised, finely chopped

5cm (2″) piece galangal, peeled, roughly chopped

5cm (2″) piece ginger, peeled, roughly chopped

4 Asian red shallots, roughly chopped

6 garlic cloves, roughly chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp sea salt

Steps

For the rendang paste, soak the dried chillies in hot water for 10 minutes to soften. Drain (reserving the soaking liquid) and roughly chop the softened chillies.

Place the chillies and remaining rendang paste ingredients in a food processor and blend until smooth. Add 1-2 tablespoons of the chilli soaking water if the paste is too thick to blend. Set aside.

Toast the desiccated coconut in a dry frying pan over medium-high heat until golden brown. Transfer to a bowl and set aside.

Place a large, heavy-based saucepan or non-stick wok over high heat. Add the vegetable oil and sear the beef, in batches, for 2-3 minutes each side or until evenly browned. Transfer the beef to a plate.

Place the same saucepan back over medium heat (there should be at least 1 tablespoon of oil and fat in the saucepan but if not, add a little vegetable oil) and add the star anise, cardamom pods and lemongrass. Cook, stirring for a minute until fragrant. Add rendang paste and cook for 2 minutes. Stir through coconut milk, toasted coconut, palm sugar and fish sauce. Add the seared beef and the makrut lime leaves. Reduce the heat to low, cover and simmer for 2 hours, stirring every so often (add a little more water if the sauce becomes too thick).

Remove the lid and use a large spoon to remove excess oil and fat from the top of the sauce. Simmer for a further 30 minutes, uncovered, or until the sauce is thick and gravy-like. Remove from heat. Remove the star anise. Top with finely sliced makrut lime leaves and serve with steamed rice.

Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

Tags:

Beef • Curries • Indonesian cuisine • Ribs • Slow-cooked

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Ian

2024-04-22

Brilliant recipe; great flavours, easy to follow

Absolute winner of a recipe. I need to cook the beef short ribs longer to get them tender, otherwise this recipe is perfect. My blender wasn’t good enough to get a proper paste consistency so it was a bit rustic, but it was still glorious. We had some friends over and we all loved it. Will definitely cook this again!

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Indonesian Nasi Goreng

Marion Grasby — Tue, 03 Aug 2021 06:19:59 +0000

Indonesian Nasi Goreng

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Fried rice is a true favourite of mine, and this Indonesian-style version is sweet, spicy and packed with savoury epicness. Rustle up a batch of my version of nasi goreng, top with a crispy fried egg, and I promise you won’t regret it.

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INDONESIAN NASI GORENG

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

200g (7 oz) chicken thigh, thinly sliced

1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons

2 Tbsp light soy sauce

2 Tbsp vegetable oil, plus 1 extra teaspoons

1 onion, sliced

1 long red chilli, finely chopped

3 garlic cloves, finely chopped

½ tsp shrimp paste

4 cups cooked rice

1 chicken stock cube (optional)

4 Asian-style crispy fried eggs (check out Mama Noi and I making them here)

1 Lebanese cucumber, sliced

1 tomato, sliced to serve

¼ cup fried shallots

sambal oelek* to serve

Steps

In a small bowl, combine the chicken and 1 teaspoon of the kecap manis.

Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.

Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the chicken into the centre of the wok. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.

Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots. Serve with sambal oelek.

Notes:

– Sambal oelek is a chilli paste that can be found in the Asian aisle at most supermarkets or from an Asian grocery store.

Tags:

Chicken • Fried rice • Indonesian cuisine • Lunch • Rice

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Toni

2023-06-14

Awesome recipe

Thank you Marion for always sharing recipes with authentic ingredients for us. I actually was a bad pantry stocker and did not have enough dark sweet soy sauce at home. But all the other ingredients were prepared when I checked for that, so I went ahead and followed instructions. It was an amazing fried rice. I can’t wait to get some kekap manis and try this again!

Anna

2022-09-05

Easy to make and super tasty!

I’ve made this a couple of times now and it’s so good! To the point my flatmate wanted me to make it every week! Forgot the chicken stock cube once and it’s definitely better with it!!

Julia

2022-08-31

Amazing

It was amazing!! Especially with the shrimp paste, I was a bit of a sceptic when I first smelled it. But it’s delicious combined with the whole meal.

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Indonesian Chicken Noodle Soup (Soto Ayam)

Marion Grasby — Fri, 30 Jul 2021 14:14:33 +0000

Indonesian Chicken Noodle Soup (Soto Ayam)

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This Indonesian chicken noodle soup has so much flavour packed into the broth - and it doesn’t take that long to make, I promise! I’ve added creamy coconut and better-for-you turmeric, an anti-inflammatory and antioxidant that has many health benefits. This soup is so comforting, it’s just like a hug in a bowl!

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INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM)

PREP TIME

10 minutes

COOK TIME

1 hour 20 minutes

SERVES

4

Ingredients

1 tbsp vegetable oil

1 cup coconut milk

1 tbsp lime juice

200g (7 oz) dried rice vermicelli

coriander (cilantro) leaves, to serve

sambal oelek*, to serve

lime wedges, to serve

sea salt

Chicken stock:

2 tbsp vegetable oil

4 chicken thigh fillets

1 stalk lemongrass, bruised

2 shallots, quartered

3 slices fresh ginger

3 makrut lime leaves

Spice paste:

1 stalk lemongrass, pale part only, finely chopped

6 small red Asian shallots (or 3 brown eschallots), roughly chopped

3 garlic cloves, roughly chopped

4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)

3cm (just over 1 inch) piece ginger, peeled and roughly chopped

3 tsp ground coriander

1 tsp ground cumin

Steps

To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.

For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won’t blend properly).

Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.

To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.

Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.

Notes:

– Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.

What is the difference between Mee Soto and Soto Ayam?

Mee soto and soto ayam are both popular Indonesian noodle soup dishes that are essentially the same thing. The only difference is the type of noodle that is used in the dish. Soto ayam is made using rice noodles or Ketupat (boiled compressed rice cakes) whilst mee soto had yellow egg noodles, typically hokkien noodles added to the dish.

How would you describe Soto Ayam?

Soto ayam is a delicious, comforting and spicy chicken noodle soup that is chock full of turmeric, lemongrass, coriander and ginger. It is super hearty, super tasty, and the perfect chicken noodle soup if you find yourself coming down with something during the colder months!

You serve it alongside wedges of lime and sambal sauce for an added chilli kick!

What is soto in Indonesian?

Soto is a culinary category within Indonesia, it includes soupy dishes that are generally made from meat or vegetable broth. The dish also generally contains some sort of shredded meat like chicken, vermicelli noodles and soto is usually served with rice or with rice cakes!

Tags:

Chicken • Comfort food • Indonesian cuisine • Noodles • Soups

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What our customers say

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5.0 out of 5 stars (based on 3 reviews)

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Lisa

2024-01-22

Love in a bowl

So good & comforting I added 1 can of coconut cream instead of coconut milk to make it creamier and I also sauteed some shallots in oil to put some crunchy shallots on top.

Daniella

2023-03-17

Pure comfort

This was so yummy! I love the super tasty, creamy yet bright flavours of this broth. This really hit the spot. Super easy and delicious. Thank you for yet another amazing recipe Marion.

Rhea

2022-06-16

My go to comfort food

I’ve made this quite some times now can’t its always great. It’s super easy and full of flavour. Definitely give it a try.

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The post Indonesian Chicken Noodle Soup (Soto Ayam) appeared first on Marion's Kitchen.

Indonesian Mee Goreng Noodles

Marion Grasby — Thu, 29 Jul 2021 09:36:14 +0000

Indonesian Mee Goreng Noodles

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Forget packet noodles: this take on the Indonesian street food classic will rock your world. Ready in a flash, these spicy noodles are satisfying and packed with bite. And do trust me on the shrimp paste: it really is the ultimate umami bomb!

WATCH THIS RECIPE

INDONESIAN MEE GORENG NOODLES

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

2 eggs

2 tbsp vegetable oil

3 tbsp kecap manis (or dark sweet soy sauce)

3 tbsp light soy sauce

2 tbsp ketchup

1 tsp shrimp paste

1 tsp chilli powder

1 tablespoon sesame oil

3 garlic cloves, chopped

200g (7 oz) sliced pork (scotch fillet or fillet is great)

200g (7 oz) peeled and deveined prawns

1/4 cup sliced white cabbage

400g (14 oz) fresh Chinese egg noodles

1/2 cup bean shoots

1/4 cup sliced spring onions (scallions)

sliced red chilli, to serve

lime wedges to serve

Steps

Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon of oil into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots, spring onions (Scallions) and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

Top with chilli and serve with a lime wedge.

Tags:

Indonesian cuisine • Noodles • Pork • Street food

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Tracey

2024-01-31

Easy and delicious

I tried this as a new idea and I love the ease of the process! It’s been a winner at shared meals, receiving lots of compliments. I made it with chicken.

Sidra

2023-10-23

An easy weeknight dish, and so yummy

I was looking for a noodle dish and decided to try this. So happy I did. it is delicious! Thank you for the video instructions.

Alex

2023-10-11

Quick, Easy and Delicious

This recipe tastes just like what I remember from travelling through South East Asia. It’s everything you want 211; spicy, salty, umami and packed with flavour. Plus, it was ready in literally 20 minutes! Thanks, Marion, for another awesome mid-week meal.