7 Recipes of Tasty and Spicy Taste of Archipelago Cuisine

recipes rendang padang with chili tomato

I once lived in Indonesia and there are some foods that use a lot of spices so that the resulting flavor is extraordinarily delicious. you have to try it.

maybe you will find there are some spices that are not familiar in your atmosphere. You can replace it with something similar. but that can change the taste.

there is no harm in trying because cooking is creativity

Archipelago cuisine can be a delicious menu served at home. For you who love to cook, here are 7 recipes.
Indonesian cuisine always increases appetite. The main ingredients can be chicken, fish, or vegetables. These recipes can also be used as provisions to the office.

Here is a collection of simple and delicious Archipelago recipes :

1. Kecombrang Sauteed Fried Fish


Archipelago cuisine with fish ingredients can be a special dish at home. Not only fried, but this fried fish is also delicious combined with spices plus a peculiar aroma of kecombrang (Etlingera elatior). Interested in trying?


  • 4 fish (1 kg) fish-filled / bloated Como / mullet
  • right amount of oil

Ground spices:

  • 2 cloves of garlic
  • 1/2 teaspoon coriander
  • 1/2 cm ginger
  • 1 teaspoon salt


  • 3 tablespoons of vegetable oil
  • 1 kecombrang flower, thinly sliced
  • 3 onions, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 2 green tomatoes, thinly sliced
  • 5 red chili, roughly sliced
  • 1/4 tsp ground pepper
  • 1 teaspoon salt

How to make:

  1. Crust both sides of the body of the fish that has been cleaned.
  2. Marinate the fish with a smooth seasoning until blended and let stand for 30 minutes.
  3. Fry the fish in hot oil and lots of it until it is dry and cooked. Remove and drain.

Stir-fry seasoning:

  1. Heat the oil, saute the spices until wilted and fragrant.
  2. Enter the slices of kecombrang, green tomatoes, and cayenne pepper, stir until wilted.
  3. Add pepper and salt, stir briefly until smooth and remove from heat.
  4. Put the fried fish on a serving plate. Pour the sauteed kecombrang and serve immediately.

2. Cow Ribs Acid (Garang Asam Iga Sapi)

recipes Cow Ribs Acid

Sour salt with sour and spicy sauce is delicious. Served warm, garam asam delicious eaten with rice plus beef ribs. This dish can also be a special dish when families gather.
This is the recipe for fermented beef ribs that serves Indonesian Archipelago cuisine:


  • 500 g of beef ribs
  • 2 liters of water


  • 5 shallots
  • 3 cloves of garlic
  • 3 large red chilies
  • 3 large green chilies
  • 8-star fruit vegetables, cut roughly
  • 1 cm galangal, bruised
  • 2 bay leaves
  • 100 ml of soy sauce
  • 1 teaspoon ground pepper
  • 2 teaspoons of salt
  • 1 teaspoon sugar
  • 1 red tomato, cut into pieces
  • 10 red cayenne peppers

How to make:

  1. Cut beef ribs and wash thoroughly then drain.
  2. Boil water in a pan.
  3. Add the beef ribs and cook over low heat until all the foam and dirt are floating on the surface of the pan
  4. Remove the dirt and foam.
  5. Meanwhile, burn the shallots and garlic over the stove until they burn a little.
  6. Burn red chili and green chili as well.

3. Yellow Soto Chicken

recipes Yellow Soto Chicken

Indonesian Archipelago cuisine with yellow sauce is suitable to be enjoyed in cold weather. Yellow Soto with a mixture of shredded chicken to Cellophane noodles and bean sprouts.


  • 1/2 domestic chicken, cut in half
  • 1 liter of water
  • 2 tablespoons of vegetable oil
  • 1 lemongrass stick, bruised
  • 2 bay leaves
  • 2 pieces of orange leaf

Ground spices:

  • 4 candlenuts
  • 3 cm turmeric
  • 1 cm ginger
  • 5 garlic grains
  • 3 cloves of shallot
  • 1/2 teaspoon pepper granules
  • 2 teaspoons of salt


  • Bean sprouts
  • Cellophane noodles
  • Boiled eggs
  • Leek
  • Fried onion
  • Lime

How to make:

  1. Boil water, boil chicken over low heat until almost tender.
  2. Saute ground spices with orange leaves, bay leaves, lemongrass and stir until fragrant. Lift.
  3. Enter into the chicken stew.
  4. Boil over low heat until the chicken meat is tender. Remove the chicken, drain.
  5. Shredded chicken meat roughly.
  6. Arrange the chicken, Cellophane noodles, bean sprouts in a serving bowl.
  7. Pour the hot broth and serve with leeks, fried bread, and lime.


4. Chicken Lodho

recipes Chicken Lodho

Lodho chicken is an East Javanese archipelago cuisine, typical of Tulungagung. Roasted chicken is then mixed with coconut milk and seasonings. The taste is deliciously strong and steady.


  • 1 native chicken
  • 1 coconut, peeled, grated, take 250 ml thick coconut milk and 500 ml thin coconut milk


  • 10 onions
  • 10 cloves of garlic
  • 3 (5 cm) turmeric finger segment
  • 2 (4 cm) ginger finger segment
  • 1 (2 cm) Aromatic Ginger finger segment
  • 2 curly red chilies, boil
  • 2 teaspoons of salt

Coarse Seasoning:

  • 1 tablespoon ground granules, coarse mash
  • 1 tablespoon coriander, coarse mash
  • 1 teaspoon cumin
  • 100 g of cayenne pepper
  • 1 thumb (3 cm) galangal, roughly sliced
  • 3 lemongrass stems, bruised
  • 3 kaffir lime leaves
  • 2 bay leaves

How to make:

  1. Cut the chicken from the front of the chest down, then spread the chicken until it is wide open.
  2. Sprinkle salt and burn it on the coals until half cooked.
  3. Saute the coarse spices until fragrant.
  4. Enter the spices, stir until fragrant and cooked.
  5. Add runny coconut milk to stir-fry, bring to a boil.
  6. Add the grilled chicken to the pan, add the lemongrass, bay leaves and kaffir lime leaves.
  7. Continue cooking over low heat until it boils
  8. Add thick coconut milk. Continue cooking over low heat until the soup becomes very thick (in Javanese called: mblondho).

5. Savory Vegetables and Bamboo Leaves

recieps Savory Vegetables and Bamboo Leaves

Bamboo shoots and bananas turn out to be good dishes. Combined with coconut milk, the taste will be more stable.


  • 250 g of young bamboo shoots
  • 1 Bitter bean board, peel the seeds
  • 2 large red chilies, remove seeds, long thin slices
  • 2 large green chilies, remove seeds, long thin slices
  • 750 ml of fresh coconut milk from 1 grated coconut
  • 150 g of medium shrimp, peeled, leaving the tail
  • 1 tbsp Dried shrimp, soak hot water until soft, mash roughly

Seasoning, puree:

  • 5 cloves of garlic
  • 3 units of shallot
  • 1/2 cm ginger
  • 2 cm Aromatic Ginger
  • 1/2 teaspoon pepper granules
  • 1/2 teaspoon coriander
  • 1/2 tsp fennel
  • 1/2 tsp sugar
  • 2 teaspoons of salt


How to make:

  1. Boil young bamboo shoots until tender. Drain, cut into thin strips lengthwise.
  2. Cook coconut milk with spices until boiling.
  3. Add bamboo shoots, dried shrimp, and chili, bring to a boil until the seasoning is absorbed.
  4. Add shrimp and bitter bean, simmer briefly until the shrimp changes color. Lift, serve warm.

6. Rendang Padang

recipes rendang padang meet cow

this one food has a lot of fans. Rendang Padang with savory black-brown seasoning has a delicious taste. Do you want to know the recipe?


  • 1 kg of beef
  • 3 grains of coconut, taken thick coconut milk and thin coconut milk
  • 4 pieces of orange leaf
  • 3 lemongrass stems, bruised
  • 4 Garcinia xanthophylls
  • 100ml of cooking oil
  • 5 grams of salt



  • 60 g of shallot
  • 50 g of garlic
  • 250 g large red chili
  • 100 g galangal
  • 50 g of hazelnut
  • 2 g cloves

How to make :

  1. Blend all seasoning ingredients with pulverized or blender.
  2. Saute seasoning with a little cooking oil until fragrant.
  3. Enter the lemongrass stems, orange leaves, Garcinia xanthophylls, and salt, stir well.
  4. Pour the coconut milk and bring to a boil, add the meat.
  5. Cook on low heat for several hours until the meat is tender and brownish seasoning to taste.

7. Tongseng goat

recipes tongseng goat with coconut milk

Tongseng is an archipelago cuisine originating from Central Java. Practical tongseng recipes from detikFood you can make at home.


  • 300 grams of mutton/beef, cut into small pieces
  • 1 pack of instant gule seasoning
  • 750 ml of water to boil meat
  • 500 ml thin coconut milk


Additional seasonings for tongseng:

  • 6 onions, thinly sliced, fried
  • 3 cloves of garlic, thinly sliced
  • 3 pieces of cayenne pepper, roughly sliced
  • 100 g cabbage leaves, roughly sliced
  • 1 leek, roughly sliced
  • 1 red tomato, roughly sliced
  • 1 teaspoon salt
  • 3 tablespoons soy sauce

How to make:

  1. Boil mutton with instant gule seasoning and water.
  2. Cook until the meat is tender and the sauce is shrinking.
  3. Add runny coconut milk, cook until boiling.
  4. Add additional seasonings and vegetables except for cayenne pepper and tomatoes.
  5. Cook until the vegetable wilt, add seasoning if something is missing.
  6. Add cayenne pepper and tomatoes. Stir briefly, lift.
  7. Serve warm with white rice.

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