Tag: indonesia appetizer
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Sosis Solo
🦧 Chef Pongo’s Sosis Solo: ⌛ Prep: 30 mins 🔥 Cook: 15 mins 💡 Use a very small amount of oil when making the skin. You want it to be smooth and soft like silk, not oily or crispy, so it absorbs the egg wash perfectly before the final fry! 🔊 Hailing from the royal…
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Pastel Goreng
🦧 Chef Pongo’s Pastel Goreng: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Use cold butter or margarine for the crust to get those beautiful «bubbles» on the surface when frying. Don’t forget the braided edge—it’s what keeps the soul of the pastel inside! 🔊 As a Puerto Rican exploring these islands, I constantly…
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Lemper
🦧 Chef Pongo’s Lemper: ⌛ Prep: 40 mins 🔥 Cook: 20 mins 💡 To get that professional look, wipe your banana leaves with a warm damp cloth and pass them quickly over an open flame. This makes them soft and oily so they won’t crack when you roll! 🔊 If there were a prize for…
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Tempe Mendoan
🦧 Chef Pongo’s Tempe Mendoan: ⌛ Prep: 25 mins 🔥 Cook: 15 mins 💡 To get that authentic «Mendo» texture, don’t wait for it to get brown! Pull it out of the oil while the batter is still pale and flexible. It should be a «soft crunch,» not a hard one. 🔊 If you are…
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Gado-Gado rolls
🦧 Chef Pongo’s Gado-Gado Rolls: ⌛ Prep: 35 mins 🔥 Cook: 5 mins 💡 Dip the rice paper in lukewarm water for only 5-10 seconds. It should still feel slightly firm; it will continue to soften as you build the roll! 🔊 Gado-Gado is famously known as the «Potpourri» salad of Indonesia. While it’s…
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Bakwan Jagung / Corn fritter
🦧 Chef Pongo’s Bakwan Jagung: ⌛ Prep: 15 mins 🔥 Cook: 15 mins 💡 Mash about 1/3 of the corn kernels before mixing; this releases the «corn milk» which makes the batter naturally sweet and flavorful! 🔊 While Martabak owns the night market, Bakwan Jagung (Indonesian corn fritters) is the undisputed queen of the Indonesian…
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Martabak Telur
🦧 Chef Pongo’s Martabak Telur: ⌛ Prep: 20 mins 🔥 Cook: 10 mins 💡 Jangan biarkan martabak yang sudah dilipat mendiam di talenan! Cairan telur akan meresap dan membuat kulit robek. Lipat dan langsung masukkan ke minyak panas! 🔊 If there’s one sound that defines an Indonesian evening, it’s the rhythmic clank-clank-clank of a…
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Bakwan Sayur
🦧 Chef Pongo’s Bakwan Sayur: ⌛ Prep: 30 mins 🔥 Cook: 10 mins 💡 Using ice-cold water (or even club soda) prevents the flour from absorbing too much oil, resulting in a much lighter and crispier «bird’s nest» crunch! 🔊 The ultimate Indonesian «anytime» snack. These vegetable fritters are a tangled masterpiece of shredded cabbage…
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Keupuk
🦧 Chef Pongo’s Kerupuk: ⌛ Prep: 5 mins 🔥 Cook: 5 mins 💡 If your raw crackers feel a bit «soft,» lay them out in the sun for 1–2 hours before frying. Removing every bit of moisture is the secret to getting that maximum, airy «shattered-glass» crunch! 🔊 More than just a snack, Kerupuk (deep-fried…
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Sate / Satay
🦧 Chef Pongo’s Sate Ayam: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Soak your bamboo skewers in water for at least 30 minutes before grilling; this prevents them from catching fire and snapping! 🔊 Even though satay is from Indonesia and Pinchos are from Spain, we Puerto Ricans love our Pinchos—usually with BBQ…
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Sosis Solo
🦧 Chef Pongo’s Sosis Solo: ⌛ Prep: 30 mins 🔥 Cook: 15 mins 💡 Use a very small amount of oil when making the skin. You want it to be smooth and soft like silk, not oily or crispy, so it absorbs the egg wash perfectly before the final fry! 🔊 Hailing from the royal…
Written by
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Tahu Gejrot
🦧 Chef Pongo’s Tahu Gejrot: ⌛ Prep: 10 mins 🔥 Cook: 5 mins 💡 Don’t over-grind the aromatics! You want the shallots and chilies to be «bruised» and chunky so they release their juice into the dressing without turning into a paste. 🔊 If you love the contrast of hot, fried snacks paired with a…
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Pastel Goreng
🦧 Chef Pongo’s Pastel Goreng: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Use cold butter or margarine for the crust to get those beautiful «bubbles» on the surface when frying. Don’t forget the braided edge—it’s what keeps the soul of the pastel inside! 🔊 As a Puerto Rican exploring these islands, I constantly…
Written by
·
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Lemper
🦧 Chef Pongo’s Lemper: ⌛ Prep: 40 mins 🔥 Cook: 20 mins 💡 To get that professional look, wipe your banana leaves with a warm damp cloth and pass them quickly over an open flame. This makes them soft and oily so they won’t crack when you roll! 🔊 If there were a prize for…
Written by
·
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Gado-Gado rolls
🦧 Chef Pongo’s Gado-Gado Rolls: ⌛ Prep: 35 mins 🔥 Cook: 5 mins 💡 Dip the rice paper in lukewarm water for only 5-10 seconds. It should still feel slightly firm; it will continue to soften as you build the roll! 🔊 Gado-Gado is famously known as the «Potpourri» salad of Indonesia. While it’s traditionally…
Written by
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Tahu Isi / stuffed tofu
🦧 Chef Pongo’s Tahu Isi: ⌛ Prep: 25 mins 🔥 Cook: 15 mins 💡 Use ice-cold water for the batter; the temperature shock against the hot oil is what creates that signature «shattered-glass» crunch! 🔊 If there’s a king of the Gorengan cart, it’s Tahu Isi. We take extra-firm tofu, hollow it out, and stuff…
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Bakwan Jagung / Corn fritter
🦧 Chef Pongo’s Bakwan Jagung: ⌛ Prep: 15 mins 🔥 Cook: 15 mins 💡 Mash about 1/3 of the corn kernels before mixing; this releases the «corn milk» which makes the batter naturally sweet and flavorful! 🔊 While Martabak owns the night market, Bakwan Jagung (Indonesian corn fritters) is the undisputed queen of the…
Written by
·
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Martabak Telur
🦧 Chef Pongo’s Martabak Telur: ⌛ Prep: 20 mins 🔥 Cook: 10 mins 💡 Jangan biarkan martabak yang sudah dilipat mendiam di talenan! Cairan telur akan meresap dan membuat kulit robek. Lipat dan langsung masukkan ke minyak panas! 🔊 If there’s one sound that defines an Indonesian evening, it’s the rhythmic clank-clank-clank of a metal…
Written by
·
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Bakwan Sayur
🦧 Chef Pongo’s Bakwan Sayur: ⌛ Prep: 30 mins 🔥 Cook: 10 mins 💡 Using ice-cold water (or even club soda) prevents the flour from absorbing too much oil, resulting in a much lighter and crispier «bird’s nest» crunch! 🔊 The ultimate Indonesian «anytime» snack. These vegetable fritters are a tangled masterpiece of shredded cabbage…
Written by
·
-
Keupuk
🦧 Chef Pongo’s Kerupuk: ⌛ Prep: 5 mins 🔥 Cook: 5 mins 💡 If your raw crackers feel a bit «soft,» lay them out in the sun for 1–2 hours before frying. Removing every bit of moisture is the secret to getting that maximum, airy «shattered-glass» crunch! 🔊 More than just a snack, Kerupuk (deep-fried…
Written by
·
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Sate / Satay:
🦧 Chef Pongo’s Sate Ayam: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Soak your bamboo skewers in water for at least 30 minutes before grilling; this prevents them from catching fire and snapping! 🔊 Even though satay is from Indonesia and Pinchos are from Spain, we Puerto Ricans love our Pinchos—usually with BBQ…
Written by
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