Sambal Badjak
Learn to make Sambal Badjak, the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate’s Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.
Recipe
Ketjap Manis: Indonesian Sweet Soy Sauce
Learn to make Ketjap Manis, the Indonesian sweet soy sauce. Its flavor is more complex than just soy sauce with sugar, as it has flavorful aromatics added.
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Sambal Oelek
Learn to make Sambal Oelek, which means “ground chili sauce.” This is considered base sambal, used as the starting point for many different varieties. It’s quite spicy, and I use it all the time when cooking Indonesian foods.
Jachtschotel: Centuries-Old Dutch Casserole Recipe
Relive the ages-old tradition of “Jachtschotel,” a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to “Hunter’s casserole,” and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for a few hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)
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Ajam Besengeh / Kuning: Indonesian Chicken in Yellow Coconut Sauce
Learn to make Ajam Besengeh, or Ajam Kuning. This Indonesian chicken dish is cooked with an extremely fragrant and flavorful yellow coconut milk sauce that is filled with herbs, spices, and aromatics. It’s a great dish served with some acar campur, steamed vegetables, and rice!
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