My Global Food Challenge

Indonesia (2)

Spicy Tomato Chicken – Ayam Masak Merah (Indonesia)

“Chicken is simmered in a fragrant sauce of chili peppers, turmeric, cinnamon, star anise, cloves, and cardamom.”

Yield: 4 Servings


1 (3 pound) whole chicken, cut into 8 pieces
1 teaspoon ground turmeric
salt to taste
1/4 cup dried red chili peppers
3 fresh red chili pepper, finely chopped
4 cloves garlic, minced
1 red onion, chopped
1 (3/4 inch thick) slice fresh ginger root
2 tablespoons sunflower seed oil
1 cinnamon stick
2 whole star anise pods
5 whole cloves
5 cardamom seeds
2 tomatoes, sliced
2 tablespoons ketchup
1 teaspoon white sugar, or to taste
1/2 cup water


Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.

Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chili paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

Link to My Post on Indonesia:

Cuisine: Indonesian

Main Ingredient: Chicken

Indonesian Potatoes (Indonesia)


1 medium sized potato
1 small red bell pepper
1 bunch green onions
2 tsp soy sauce
1/2 tsp powdered sugar
1/2 tsp crushed red pepper
2 tsp oil
1/4 tsp lime juice
salt as per taste
oil for deep frying


Wash, peel and chop potatoes into wedges. Heat oil in kadai and deep fry the potatoes until they turn golden brown in color.

Remove potatoes from oil and drain them into paper napkins so that the excess oil is absorbed. Keep aside.

Meanwhile, chop green onions and the red bell pepper into thin strips. In another kadai, heat 2-3 tsp oil. Add chopped green onions and bell peppers and fry until they are tender. To this, add fried potatoes and saute. Add soy sauce, salt, sugar, crushed red peppers and mix well. Remove from stove, add lemon juice and serve hot.

This dish can be eaten with rice or even separately.

Link to My Post on Indonesia:

Cuisine: Indonesian

Main Ingredient: Potatoes

Indonesian Meatballs (Indonesia)


450g/1lb (lean) ground beef
1 Fresh Red (cayenne) Pepper, seeded.
1 Fresh Green (Jalapeno) Chili, seeded.
1 Fresh yellow (Scotch Bonnet/Habanero) Chili, seeded. Omit these, if you don’t want it extra spicy.
2 Garlic Cloves, crushed
1 Large Onion, roughly chopped
3 tsp Coriander Seeds
1 tsp Cumin Seed
Juice of 1 large Lemon
1 Egg, beaten
1 tbsp dark Soy Sauce
1 tsp dark brown, soft sugar
Salt and Ground Black Pepper (to taste)
1 bunch Cilantro (Corriander) Leaves, roughly chopped, reserve some whole leaves for garnish


In a food processor, process the Onion, Garlic, Chillies and Cilantro Leaves, until just chopped ( Be careful not to over process) – set aside.

Dry fry the Coriander and Cumin Seeds in a hot pan for about 45 seconds. Remove them immediately from the hot pan or they will burn. Grind the seeds using a mortar and pestle.

Put the ground beef in a large Bowl and add the Onion/Chili mixture, Ground Seeds, Brown Sugar, Soy Sauce, Lemon Juice and Beaten Egg. Mix well and season to taste with the Salt and Ground Black Pepper. Shape the meatball mixture into evenly sized balls. Place them in the refrigerator for 10 minutes to firm up.

Heat the Oil in a Wok or frying pan and fry the meatballs for 4-5 minutes, turning frequently until well browned. Drain on absorbent kitchen paper then keep them warmed.

Now make the Hot or Milder versions of the Chili sambal.

Link to My Post on Indonesia:

Cuisine: Indonesian

Main Ingredient: Ground Beef

File:Indonesia in Asia (-mini map -rivers).svg

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