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Menu 3

The document provides a detailed menu and recipes for five Indonesian dishes: Peanut Chicken Satay, Chicken Soup with Dumplings, Mie Goreng, Indonesian Chicken Curry, and Pisang Goreng. Each recipe includes a list of ingredients with quantities and step-by-step cooking instructions. The document emphasizes the authentic flavors and preparation methods for each dish.

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BP Marine Hospitality Division
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29 views

Menu 3

The document provides a detailed menu and recipes for five Indonesian dishes: Peanut Chicken Satay, Chicken Soup with Dumplings, Mie Goreng, Indonesian Chicken Curry, and Pisang Goreng. Each recipe includes a list of ingredients with quantities and step-by-step cooking instructions. The document emphasizes the authentic flavors and preparation methods for each dish.

Uploaded by

BP Marine Hospitality Division
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Menu 3

Peanut Chicken Satay

Chicken Soup with Dumpling

Mie Goreng

Indonesian Chicken Curry

Pisang Goreng
Peanut Chicken Satay
No. Ingredient Quantity
1 Boneless chicken 500 g
2 Wooden skewers 10-12 pieces
3 Soy sauce 2 tbsp
4 Coconut milk 1/4 cup
5 Ground turmeric 1 tsp
6 Ground coriander 1 tsp
7 Ground cumin 1 tsp
8 Brown sugar 1 tbsp
9 Garlic (minced) 2 cloves
10 Ginger (grated) 1 tsp
11 Salt To taste
12 Cooking oil 1 tbsp
13 Peanut butter 1/2 cup
14 Coconut milk 1/2 cup
15 Soy sauce 1 tbsp
16 Tamarind paste 1 tsp
17 Brown sugar 1 tbsp
18 Red curry paste 1 tsp
19 Lime juice 1 tbsp
20 Garlic (minced) 1 clove

Instructions

1. In a bowl, mix soy sauce, coconut milk, turmeric, coriander, cumin, brown
sugar, minced garlic, grated ginger, salt, and oil.
2. Add the chicken strips to the marinade and mix well. Cover and refrigerate for
at least 1 hour (or overnight for better flavor).
3. Thread the marinated chicken strips onto the soaked wooden skewers.
4. Preheat a grill or grill pan over medium heat. Grill the skewers for 4-5 minutes
on each side, or until the chicken is fully cooked and has a slight char.
5. In a saucepan, combine peanut butter, coconut milk, soy sauce, tamarind paste,
brown sugar, red curry paste, lime juice, and minced garlic.
6. Cook over low heat, stirring constantly, until the sauce is smooth and
thickened. Add water as needed to achieve the desired consistency.
7. Adjust the seasoning with more lime juice, sugar, or soy sauce as per your
preference.
8. Arrange the grilled chicken satay on a platter and serve with the peanut sauce
on the side. Garnish with chopped peanuts, lime wedges, and cilantro if
desired.

Enjoy the flavorful and authentic Peanut Chicken Satay!


Chicken Soup with Dumpling

No
Ingredient Quantity
.
1 Chicken 500 gms
2 Water 6 cups
3 Onion (quartered) 1 med
4 Carrots (sliced) 2
5 Celery stalks 2
6 Garlic (crushed) 3
7 Bay leaf 1
8 Fresh thyme 2 sprigs
9 Fresh parsley 2 sprigs
10 Salt To taste
11 Black pepper To taste
For the
Dumplings:
12 All-purpose flour 1 cup
13 Baking powder 2 tsp
14 Salt 1/4 tsp
15 Butter 2 tbsp
16 Whole milk 1/2 cup
17 Fresh parsley 1 tbsp
For Garnish:
18 Fresh parsley 2 tbsp
19 Lemon wedges Optional
Instructions

1. Cook the Chicken:


o In a large pot, combine the chicken pieces, water, onion, carrots,
celery, garlic, bay leaf, thyme, and parsley. Bring to a boil, then
reduce heat and simmer for 30-40 minutes.
2. Shred the Chicken:
o Remove the chicken from the broth and let it cool slightly. Shred the
meat, discarding the skin and bones. Set the meat aside.

3. Strain the Broth:


o Strain the broth into a clean pot to remove the solids. Return the
strained broth to a simmer and season with salt and black pepper to
taste.

1. Mix Dry Ingredients:


o In a mixing bowl, combine the flour, baking powder, and salt.
2. Incorporate Butter:
o Add the cold, cubed butter and rub it into the flour mixture with your
fingers or a pastry cutter until it resembles coarse crumbs.
3. Add Milk and Parsley:
o Stir in the milk and chopped parsley until a soft dough forms. Avoid
over mixing.

Cook the Dumplings:

1. Add Dumplings to the Soup:


o Drop spoonfuls of the dumpling dough into the simmering soup.
Cover the pot and cook for 10-12 minutes, or until the dumplings are
cooked through and fluffy.
2. Return Chicken to the Soup:
o Add the shredded chicken back into the soup and heat through.

Serve:

1. Ladle the soup into bowls, ensuring each serving has dumplings, chicken,
and broth.
2. Garnish with chopped fresh parsley and serve with lemon wedges on the
side if desired.

Enjoy this comforting and hearty Chicken Soup with Dumplings, perfect for a
cozy meal!
Mie Goreng
No. Ingredient Quantity
1 Yellow noodles 400 g
2 Cooking oil 3 tbsp
3 Garlic 3 cloves
4 Shallots 3
5 Red chilies 3 no.
6 Chicken breast 150 g
7 Shrimp 150 g
8 Eggs 2 (beaten)
9 Cabbage 2 cups
10 Carrots 1/2 cup
For the Sauce:
11 Sweet soy sauce 3 tbsp
12 Soy sauce 2 tbsp
13 Oyster sauce 1 tbsp
14 Fish sauce 1 tsp
15 White pepper 1/4 tsp
For Garnish:
16 Fried shallots 2 tbsp
17 Green onions 2 stalks
18 Lime wedges For serving
Instructions

1. Prepare the Noodles:


o Cook the yellow noodles according to the package instructions. Drain
and set aside.
2. Make the Sauce:
o In a small bowl, mix sweet soy sauce, soy sauce, oyster sauce, fish
sauce, and white pepper. Set aside.
3. Cook the Proteins:
o Heat 1 tablespoon of cooking oil in a large wok or pan over medium
heat.
o Add the sliced chicken and shrimp, and stir-fry until cooked through.
Remove from the wok and set aside.

4. Sauté Aromatics:
o In the same wok, heat another tablespoon of oil. Add minced garlic,
sliced shallots, and red chilies. Sauté until fragrant.
5. Scramble the Eggs:
o Push the sautéed aromatics to one side of the wok. Add the beaten
eggs to the other side, scrambling them until just set.
6. Add Vegetables:
o Stir in the cabbage and carrots. Cook for 2-3 minutes until slightly
tender.
7. Combine Everything:
o Add the cooked noodles, chicken, and shrimp back into the wok. Pour
the sauce over the noodles and toss everything together over medium-
high heat until well coated and heated through.
8. Serve:
o Transfer the Mie Goreng to a serving platter. Garnish with fried
shallots and chopped green onions. Serve with lime wedges on the
side for an added tangy kick.

Enjoy the smoky, sweet, and savory flavors of authentic Mie Goreng!
Indonesian Chicken Curry
No. Ingredient Quantity
1 Shallots 6
2 Garlic cloves 4
3 Fresh red chilies 2-3 no.
4 Galangal 2-inch
5 Ginger 1-inch
6 Lemongrass 2
7 Coriander seeds 2 sp
8 Cumin seeds 1 tsp
9 Turmeric powder 1 tsp
10 Shrimp paste 1/2 tsp
11 Chicken 1 kg
12 Coconut milk 400 ml
13 Chicken stock 2 cups
14 Kaffir lime leaves 4 no
15 Cinnamon stick 1
16 Star anise 1
17 Cloves 2
18 Bay leaves 2
19 Tamarind paste 1 tbsp
20 Palm sugar 1 tsp
21 Cooking oil 3 tbsp
22 Salt To taste
23 Fresh cilantro 2 tbsp
24 Fried shallots 2 tbsp
Instructions

1. Prepare the Curry Paste:


o Blend or grind all the ingredients listed under "Curry Paste" into a
smooth paste using a blender or mortar and pestle. Add a little water if
needed.
2. Cook the Paste:
o Heat the cooking oil in a large pot or wok over medium heat. Add the
curry paste and sauté for 5-7 minutes until fragrant and the oil starts to
separate from the paste.

3. Add the Spices:


o Add the cinnamon stick, star anise, cloves, bay leaves, and kaffir lime
leaves. Stir for 1-2 minutes to release their aroma.
4. Add Chicken:
o Add the chicken pieces to the pot and stir to coat them in the curry
paste. Cook for 5-7 minutes until the chicken is lightly browned.
5. Add Liquids:
o Pour in the coconut milk and chicken stock. Bring to a gentle boil, and
then reduce the heat to a simmer.
6. Season the Curry:
o Stir in the tamarind paste, palm sugar, and salt. Simmer uncovered for
25-30 minutes or until the chicken is tender and the sauce has
thickened slightly.
7. Serve:
o Garnish with fresh cilantro and fried shallots. Serve hot with steamed
rice.

Enjoy the rich, aromatic flavors of Indonesian Chicken Curry.


Pisang Goreng
No. Ingredient Quantity
1 All-purpose flour 1 cup
2 Rice flour 2 tbsp
3 Sugar 2 tbsp
4 Salt 1/4 tsp
5 Baking powder 1/2 tsp
6 Turmeric pwd 1/4 tsp
7 Cold water as reqd
For the Bananas:
8 Ripe Bananas 4 large
9 Oil for frying
Garnishes
10 Powdered sugar For dusting
11 Condensed milk For drizzling
12 Chocolate syrup For drizzling

Instructions

1. Prepare the Bananas:


o Peel the bananas and slice them into halves or lengthwise quarters,
depending on your preferred size.
2. Make the Batter:
o In a mixing bowl, combine the all-purpose flour, rice flour, sugar, salt,
baking powder, and turmeric powder (if using).
o Gradually add cold water while whisking until a smooth, thick batter
forms. It should coat the back of a spoon.
3. Heat the Oil:
o Heat oil in a deep frying pan or wok over medium heat until it reaches
about 350°F (175°C). Test by dropping a small bit of batter; it should
sizzle and float.
4. Coat the Bananas:
o Dip each banana piece into the batter, ensuring it’s well-coated.
5. Fry the Bananas:
o Carefully place the coated bananas into the hot oil. Fry in small
batches to avoid overcrowding.
o Fry for 2-3 minutes on each side, or until golden brown and crispy.

6. Drain and Serve:


o Remove the fried bananas using a slotted spoon and place them on
paper towels to drain excess oil.
7. Optional Garnishes:
o Dust with powdered sugar or drizzle with sweetened condensed milk
or chocolate syrup before serving.

Enjoy these crispy and sweet Pisang Goreng, a beloved Indonesian snack!

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