The best Indonesian recipes to make yourself

1. Gado gado with tempeh

This recipe has it all. That means with a perfectly boiled egg, a lot of crispy vegetables and an indispensable scoop of sambal. Because we don’t shy away from that heat!

Gado gado tempeh

Cooking time

30 minutes


For 2 persons

  • 200 grams potatoes, washed and cut into bite-sized pieces
  • ½ cucumber, the seeds removed and cut into half moons
  • ½ pointed cabbage, thinly sliced and, if necessary, blanched briefly
  • 200 grams greens beans, cut into pieces
  • 2 eggs
  • Handful of bean sprouts
  • 50 grams prawn crackers (or a vegetarian alternative)
  • 2 tablespoons friend onions
  • Sambal

For the tempeh:

  • 200 grams tempeh, in bite-sized pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon sweet soy sauce

 For the sauce:

  • 1 teaspoon tamarind paste
  • 1 small red pepper, sliced
  • 2 tablespoons peanuts, toasted
  • 1 tablespoon peanut butter
  • ½ clove garlic
  • 4 tablespoons coconut milk
  • Juice of ½ lime

How to make it

Bring a pan of salted water to the boil and cook the potatoes until al dente. Drain and set the potatoes aside. You can now use the pan again for the eggs: boil them in it for 7 minutes and rinse under cold running water. Peel them and cut them in half. 

Heat a layer of vegetable oil in another pan and fry the green beans until crisp. Remove from the pan and add 2 tablespoons of sesame oil. Fry the pieces of tempeh in it until they are crispy and add a teaspoon of sambal. Stir well and keep warm over low heat.

Place all ingredients for the sauce in the blender. Taste and season if necessary. 

Divide all ingredients between two bowls and spoon over some of the sauce. Spoon some extra sambal over the gado gado with tempeh.

Nikmati makan malammu! 

(Enjoy your dinner)

2. Nasi Goreng

Nasi Goreng literally means ‘fried rice’ and that is exactly what it is: rice being fried. Nasi goreng is the ideal way to use leftovers, which is actually the origin of the dish. So experiment with ingredients you have at home, leftover meat of vegetables from the previous day.

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Cooking time

25 minutes


For 4 persons

  • 200 grams rice (uncooked)
  • 1 onion – chopped
  • 2 garlic cloves – chopped
  • 150 grams cooked chicken – diced
  • 3 spring onions – in rings

From the pantry;

  • 1 tablespoon sabal oelek
  • 2 tablespoons Chinese salty soy sauce
  • 1 tablespoon sweet soy sauce
  • Sunflower oil
  • ½ tablespoon trassi (shrimp paste)

How to make it

Cook the rice in advance as usual. Let it cool without a lid so that you can get started with ‘cold’ rice. Boil the chicken and then cut it into small cubes. 

Chop the onion and garlic cloves . Cut the spring onion into rings. Set these ingredients on a plate. Also cut the chicken into small pieces and add this. 

Heat some oil in the wok and fry the pieces of meat until it gets a nice brown color. 

Add the chopped onion, garlic and sambal and the trassi. Stir everything well. 

When the onion looks translucent, add the spring onion. Then add the cooked rice in parts and mix it with the ingredients. Add the salty Chinese ketjap and the sweet ketjap manis. Season with some salt. Stir well and heat all the rice in this way. 

Add some soy sauce if desired.

Nikmati makan malammu! 


Team TET.