Cook dinner This: Three recipes from The Indonesian Desk, together with pork satay with chili, ginger and lime


Our cookbook of the week is

The Indonesian Desk

by Petty Pandean-Elliott. Learn

an interview with the writer


Bounce to the recipes:

crudité, tempeh and tofu with shrimp paste sambal


pork satay with chili, ginger and lime

; and

bitter fish soup


The primary recipe Indonesian-born, U.Okay.-based chef and meals author

Petty Pandean-Elliott

shared with us isn’t one she grew up consuming in Manado, North Sulawesi. However she appreciates its freshness all the identical. “I simply favored the concept (of getting) uncooked meals. Individuals assume ‘Oh, in Indonesia, you fry every thing or make satay or fried rice.’ However in some communities, particularly folks in West Java, they only love uncooked meals and dip it in sambal.”


crudité, tempeh and tofu with shrimp paste sambal

(lalapan, tempe, tahu dan sambal) was impressed by a basic Sundanese dish, made in Indigenous communities in agriculturally wealthy West Java. For the crudités, she selected greens which are available at her native farmers’ market, and you must be happy to do the identical. Serve it with rice, and rooster or fish, she recommends, “for a wholesome and balanced meal.”

Satay could also be Indonesia’s best-known dish, however much like lalapan, skewered meats weren’t a part of Pandean-Elliott’s mealtimes in Manado. She first tasted rooster satay with peanut sauce as a teen, when she and her household relocated to Jakarta. The Indonesian capital is on the island of Java, “house to satay.”

In Java, distributors generally supply beef, rooster, goat, pork, seafood and tempeh satays. Since her hometown of Manado lacked their very own tackle the skewers, she got here up with a model primarily based on a preferred dry-braised dish. The result’s the next recipe for

pork satay with chili, ginger and lime


The pork is seasoned with rica-rica, which is a Manadonese sambal, fiery with chilies and pink ginger. “Historically, it’s so spicy. It’s actually very spicy. Individuals can add extra, however my recipe is elegant-spicy, possibly medium relatively than super-hot.”

Pandean-Elliott calls for less than two to a few chilies right here, however for those who prefer it scorching, add as many as 20. She additionally recommends seasoning prawns, rooster or fish with rica-rica for extra variations on her Manadonese-flavoured satay.

The third recipe,

bitter fish soup

, is near Pandean-Elliott’s coronary heart. “It was actually my grandmother’s favorite.” Her grandmother, Oma, opted for mackerel and would add a couple of tablespoons of steamed rice. Pandean-Elliott requires any agency white fish, akin to halibut, and provides a prawn variation.

“It’s so easy to make, actually, truthfully. It’s simply very minimalist elements,” she says. After simmering the aromatics in a pot of water, you’re left with a transparent, aromatic broth. “It’s very pure.”


Lalapan, Tempe, Tahu dan Sambal Terasi



Preparation time:

20 minutes

Cooking time:

5 minutes

For the crudité:

2 carrots, halved lengthwise

1 small cucumber, reduce into 10-cm (4-inch) sticks

1 child gem lettuce, halved lengthwise

1 pink chicory (endive), leaves separated, rinsed and dried

100 g (2/3 cup) vine-ripened cherry tomatoes

50 g (1/2 cup) radishes, halved

Small bunch of basil (elective)

1 amount Tomato and Shrimp Paste Sambal (

recipe follows

), to serve

For the tempeh and tofu:

2 cloves garlic, finely chopped

1 banana shallot, finely grated

1 tbsp floor coriander

1 tsp salt

200 g (7 oz) tempeh, reduce into chunky items

200 g (7 oz) agency tofu, reduce into triangles

400 mL (1 2/3 cups) sunflower oil

Step 1

For the crudité, prepare the greens and bunch of basil, if utilizing, on a platter and refrigerate till wanted.

Step 2

For the tempeh and tofu marinade, mix the garlic, shallot, coriander and salt in a small bowl. Add 200 mL (beneficiant 3/4 cup) of water and blend effectively. Add the tempeh and tofu and put aside for five minutes to marinate.

Step 3

Warmth the oil in a big frying pan over medium warmth. Rigorously add the marinated tofu and tempeh and deep-fry for 3-4 minutes on all sides till golden brown. Utilizing a slotted spoon, switch the tofu and tempeh to a plate lined with paper towels to empty.

Step 4

Take away the platter of greens from the fridge. Place the tempeh and tofu onto the platter and serve with a small bowl of sambal. Take pleasure in!




Sambal Terasi Tomat

4 tbsp coconut oil or sunflower oil

2 banana shallots, coarsely chopped

2 massive cloves garlic, roughly sliced

4-5 pink hen’s eye chilies, coarsely chopped

2 massive pink chilies, finely chopped

1-2 tsp shrimp paste

2 tomatoes, chopped into 1-cm (1/2-inch) cubes (about 1 cup)

1/4-1/2 tsp salt

1-2 tbsp lime juice

Step 1

Warmth the oil in a frying pan over medium warmth. Add the shallots and garlic and sauté for 4-5 minutes, stirring sometimes. Add the chilies and sauté for an additional 2-3 minutes. Add the shrimp paste and prepare dinner for an additional 2-3 minutes. Stir within the tomatoes and produce to a boil. Scale back the warmth to medium-low and simmer for 10 minutes till decreased by 1 / 4. Put the combination right into a blender and mix till clean. Switch the sambal right into a bowl. Season with salt and lime juice.

Step 2

This sambal could be saved in an hermetic container within the fridge, topped with oil, for 2-3 days.


500 g (2 cups)


Sate Babi Rica-Rica



Preparation time:

10 minutes, plus 10 minutes marinating time

Cooking time:

15-20 minutes

For the rica-rica:

2 cloves garlic, coarsely chopped

2 banana shallots, coarsely chopped

2-3 pink hen’s eye chilies

2 massive pink chilies

20 g (3/4 oz) ginger, thinly sliced

2 tbsp coconut oil or sunflower oil

Juice of 1 lime

Salt, to style

For the satay:

600 g (1 lb 5 oz) pork tenderloin, reduce into 2-cm (3/4-inch) cubes

1/2 tsp salt

Juice of 1 lime

1 tbsp coconut oil

To serve:

Steamed rice

Spiced Vegetable Stew (recipe is within the guide)

Step 1

Soak 14 lengthy bamboo skewers in water for 1 hour.

Step 2

To make the rica-rica, mix all of the elements, besides the oil, lime and salt, in a blender and mix to a nice paste. Put aside.

Step 3

Warmth the oil in a frying pan over medium warmth. Add the paste and sauté for 6-7 minutes. Season with lime juice and salt and sauté for an additional 2 minutes. Put aside.

Step 4

To make the satay, season the pork with salt, half of the rica-rica paste and the lime juice. Combine effectively and put aside to marinate for 10 minutes.

Step 5

Preheat a charcoal barbecue or a grill pan over excessive warmth. Thread 4 items of pork onto every skewer. Grill the pork for 5-6 minutes, brushing it with marinade and turning usually, till cooked by. Switch the skewers to a plate.

Step 6

Function is or with the steamed rice, spiced vegetable stew and the remaining rica-rica.


12-14 skewers


Ikan Kuah Asam



Preparation time:


Cooking time:


4 makrut lime leaves, torn

2 massive tomatoes, finely chopped

2 scallions, finely sliced

1-2 pink hen’s eye chilies, thinly sliced

1 stalk lemongrass, crushed and tied right into a knot

1 banana shallot, thinly sliced

Handful of basil, plus additional to garnish

Salt, to style

Juice of 1-2 limes

4 (125-g/4 1/4-oz) skinless agency white fish fillets, reduce into bite-size items

Step 1

Convey 800 mL (3 1/2 cups) of water to a boil in a big saucepan. Add all of the elements, besides the lime juice and fish, and produce to a boil. Scale back the warmth to medium and simmer for 20-25 minutes. Season with salt and add lime juice to style.

Step 2

Add the fish and prepare dinner for 3-4 minutes. Divide the fish into 4 soup bowls and ladle 2-3 spoons of broth on high. Garnish with basil and serve scorching.




Bitter Fish Soup with Turmeric (Ikan Parende)

Add 10 g (1/4 oz) recent thinly sliced turmeric and 15 g (1/2 oz) thinly sliced ginger with the remainder of the soup elements.

Prawn and Sweetcorn Soup (Binte Biluhuta)

Substitute the fish with an equal weight of medium shelled prawns, add the kernels from 2 cobs of sweetcorn and prepare dinner for 2-3 minutes.

Recipes and pictures excerpted from

The Indonesian Desk

©2023 by Petty Pandean-Elliott. Pictures ©2023 by Yuki Sugiura. Reproduced by permission of Phaidon. All rights reserved.

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