A French influenced Indonesian snack is a small croquette rolled in breadcrumbs and deep fried. It is filled with ragout stir fried veggies and meat with sprinkle of nutmeg. I would say that it takes a lot of time making this snack but it is worth trying.
You can easily get this almost in every city in Indonesia, and some of my friends do eat this with rice . If you want to make it a halal risoles, kindly omit the luncheon meat and substitute it with chicken sausage or corn kernels.
This dish is one of the famous dishes served in oldies Chinese restaurant in Indonesia, one of my favourite restaurants which serves this dish will be the one in my hometown. It brings back the memory of my childhood whenever I visit the restaurant, we used to celebrate my uncle and auntie’s birthday there for ages. The owner had passed away several years ago but the lady owner and one of the kids continue the business. I still remember vividly the furnitures used there are still the same 20 years ago, still standing strong although it will look abit old but I just love the ambiance of the vintage restaurant.
The star ingredient for this dish is Worcestershire sauce, made in England, this sauce is normally used for steak sauce or gravy but in Indonesia, we often use Worcestershire sauce for stir-frying. Ayam (Chicken) Goreng (Fried) Mentega (Butter) or it is simplified as Butter-Fried Chicken. Some will be using lemon juice to add into the chicken you may add it but personally I like the one without lemon juice. If you notice too that I add a little bit of ground nutmeg, is to enhance the flavor of the sauce so that it will be more fragrant, you might want to try this but just add a pinch of it otherwise the flavor will be overpowered with nutmeg instead of Worcestershire sauce.
from left to right : Worcestershire sauce, Shao Hsing cooking wine, soy sauce, ground nutmeg and sweet soya sauce
Nasi Tim is a popular Chinese-Indonesian food among the Indonesians. Nasi means rice while tim means Steam. You will get this easily for breakfast around the town, and it is a very good dish for those who have weak stomach and in recovery. The dish is made from chicken, mushroom and hard boiled egg seasoned in soy sauce and garlic. To get this done beautifully, you must be careful with the amount of chicken stock you put into the tin bowl for steaming the rice.
Here’s is my version of Nasi Tim
Mangkok Dan Sumpit 