https://paulstapel.com/categories/indonesian/Recent content in Indonesian on Paul's ParticlesHugo -- gohugo.ioen-usSat, 14 Mar 2026 23:02:31 +0100https://paulstapel.com/recipes/rendang-ground-beef/Sat, 14 Mar 2026 23:02:31 +0100https://paulstapel.com/recipes/rendang-ground-beef/I really love Rendang. One of the only problems I have with it is that it takes so long to prepare :((. But then, I had a thought: what if I make rendang by using ground beef instead of beef chunks? This way, it should theoretically cook a lot faster without needing to stew to make the beef tender. I also had a colleague make a similar recipe at work, and thought I could make it too, but more like a rendang to intensify the flavors even further.https://paulstapel.com/recipes/nasi-goreng-biasa/Wed, 09 Jul 2025 21:39:46 +0200https://paulstapel.com/recipes/nasi-goreng-biasa/I love cooking fried rice, and I wanted to share this basic (Biasa = basic) recipe with you all because it really is versatile and delicious. From this base, a lot of very delicious types of Nasi Goreng can be constructed, and it can be served with almost any Indonesian, Malay, Thai, or even Chinese dish. Ingredients Cooking oil (high smoke point) Old cooked rice (as dry and grainy as possible) Kecap Manis (can be subbed with dark soy sauce combined with palm sugar) Garlic Shallots Fish sauce or Shrimp paste (substitute 2 tbsp fish sauce for 1 tbsp shrimp paste) Fresh chilies (optional) Cooking plan Chop your garlic, shallots and fresh chilies until they are fine.https://paulstapel.com/recipes/bumbu-kacang/Wed, 09 Jul 2025 21:25:58 +0200https://paulstapel.com/recipes/bumbu-kacang/Historically, the Dutch have had close ties with the Indonesians starting way back with the VOC. One product of these ties is the introduction of the Bumbu Kacang, or “Pindasaus” to the dutch kitchen. Although we Dutch people have our own view on how we should prepare this sauce, I like to stick a bit more with the Indonesian traditions. This is my recipe for a Bumbu Kacang. Ingredients Peanut butter (chunky, smooth is also fine) (3 tbsp) Dark soy sauce (1 tbsp) Coconut milk (220 milliliters) Fish sauce (1 tbsp) Chili oil (1 tbsp) Lime juice (2 tbsp) Palm sugar (1 tbsp) Ground coriander (1/2 tsp) Salt (1/2 tsp) Cooking plan Add all ingredients to a pan and let it cook on medium heat until it has reached the desired consistency ENJOY!https://paulstapel.com/recipes/rendang/Mon, 26 May 2025 21:24:22 +0200https://paulstapel.com/recipes/rendang/When I really want to cook something great, I like to take my time. Rendang is one of the beef stew(-like) meals I like to cook. I usually don’t have galangal at home, but this recipe can also work without, still keeping that amazing taste! Ingredients Beef (lean) Coconut milk Neutral cooking oil Clove powder (a little) Nutmeg powder (a little) Kurkuma powder Cinnamon stick Star anise Kaffir lime leafs Lemongrass (stalk, smashed) Tamarind paste Paste Garlic (3 cloves) White onion (half a large white onion, or one medium-small one) Lemongrass (white part, smashed) (2 stalks) Dried chilis (about 6) Ginger (Medium sized piece) Salt Tumeric (Or galangal if you have it) Cooking plan Add some oil to a pot and start by browning your beef.https://paulstapel.com/recipes/peanut-noodles/Fri, 11 Apr 2025 07:47:32 +0200https://paulstapel.com/recipes/peanut-noodles/On a budget? Check! Done in under 10 minutes? Check! Vegan? Check! Delicous? CHEACHK (check in Portuguese?). Ingredients Whole peanuts Sesame seeds Peanut butter Noodles (I use udon noodles) Spring onion Soy sauce (I use dark, but light works as well for a stronger flavor) Vinegar (I use Chinkiang vinegar) Chili oil (Lao Gan Ma also works) Garlic Ginger Cooking plan Grind some of your peanuts and leave some whole for a more interesting texture.