The Rice Table, the literal translation of the Dutch ‘rijsttafel’, is Indonesian cuisine’s ultimate ‘sampler’. This smorgasbord of regional flavours and dishes, placed around the country’s staple of ingredients: rice, was a way to showcase and celebrate the diversity of Indonesian cuisine to visiting guests and dignitaries.
We believe that every kitchen should be graced with Indonesian cuisine, and home cooks shouldn’t be intimidated by the complexities of flavours and cooking styles. That’s why we’re presenting to readers a list of great Indonesian recipes provided to us by some of Jakarta’s top chefs, each of whom has generously shared their trade secrets. With these, everyone can make their own ‘Rice Table’.
Happy cooking!
Recipes Featured
Iga Bakar Konro • Salmon Lodeh • Ayam Rica-Rica Kemangi • Bebek Goreng Renyah with Nasi Kecombrang • Balinese Pork Bowl
Iga Bakar Konro by Chef Vindex Tengker
In the Makassar language, “konro” refers to beef. When visiting the capital of South Sulawesi, you’ll encounter various konro dishes, such as konro soup and iga bakar konro (grilled ribs), offered at numerous restaurants and street food spots.
For Chef Vindex Tengker, who was a judge on Season 1 of MasterChef Indonesia and served as the Vice President of Inflight Services at Garuda Indonesia, iga bakar konro holds a special place as a cherished family dish. Although his ancestors are Manadonese from Tana Toraja, they have a deep appreciation for this dish, which boasts a unique blend of flavours. The ribs are seasoned with an array of spices, including the kluwak fruit, and coated with peanut sauce before being grilled, creating a harmonious mix of savoury, sweet, and smoky aromas.
To achieve the best results, choose beef ribs with a higher meat-to-fat ratio. For quicker tenderisation, you can use a pressure cooker and refrigerate the ribs overnight to enhance the texture, ensuring they remain firm and intact during grilling.
Click here here for the full recipe.
Salmon Lodeh by Chef Degan Septoadji
Chef Degan Septoadji’s passion for Indonesian culture is expressed through his culinary diplomacy, which has led him to cook and present his dishes at some of the world’s most prestigious venues. Since 2014, Chef Degan has guided a team of talented young Indonesian chefs in showcasing Indonesia’s rich culinary heritage at renowned locations, including the 3-Michelin star Schwarzwaldstube restaurant in Hotel Traube Tonbach, Germany, and the legendary Cafe de la Paix in Paris, France.
At Hotel Traube Tonbach, Chef Degan first created his Salmon Lodeh during an Indonesian food promotion in 2014. This dish served as the fish course in a five-course menu. The concept behind Salmon Lodeh was to craft a signature Indonesian dish that is light, exotic, and elegant, creating a harmonious pairing with German wine.
Salmon Lodeh is a fusion of high-quality salmon and the beloved Javanese dish sayur lodeh, a vegetable soup cooked in coconut milk. Traditionally, sayur lodeh is paired with salted fish, but Chef Degan introduces a twist by using salmon, resulting in a unique and delightful combination. To recreate this dish, it is essential to maintain the authentic taste and flavors of sayur lodeh while ensuring the salmon is perfectly cooked.
Click here here for the full recipe.
Ayam Rica-Rica Kemangi by Chef Devina Hermawan
Devina Hermawan is a very passionate chef, cookbook author, and cooking instructor who embarked on her culinary journey since she joined MasterChef Indonesia (Season 5). Since then, she has been very active in sharing cooking content on her YouTube channel — check out @devinahermawan. The channel is very popular, featuring the chef’s signature ‘tips & tricks’ and fail-safe methods in the kitchen, as well as easy-to-follow recipes for comfort favourites. She’s garnered over 3.62 million subscribers and produced 668 recipe videos, including Ayam Rica-Rica Kemangi.
This spicy and savoury chicken dish is a prime example of Manadonese cuisine, North Sulawesi. It is Chef Devina’s favourite menu because of its complex flavours and really fragrant aroma which comes from the use of lime leaves, pandan leaves and kemangi (lemon basil). According to Chef Devina, who has published several cookbooks, such as Indonesian Fusion Foods (2019) and Yummy! 76 Menu Favorit Anak (2021), the secret to this dish (other than the spice mix) is actually in the choice of chicken and cooking method.
Any type of chicken can be used for this menu, but if you choose free-range chicken, you have to cook it longer because free-range chicken has a denser texture and does not absorb the spices easily. Meanwhile, broiler chicken cooks faster but the spices are less absorbed. For that, Chef Davina suggests marinating the chicken with lime, salt, pepper, and chicken stock first, then pan searing it before cooking it with the spices.
Click here here for the full recipe.
Bebek Goreng Renyah with Nasi Kecombrang by Chef Felix Budisetiawan & Chef Fajar Isfuadillah
Chef Felix Budisetiawan and Chef Fajar Isfuadillah from Movenpick Jakarta City Centre shared a signature dish at the hotel’s Ginger Flower Restaurant. Chef Felix, with over three decades of experience in Indonesian cuisine, brings a deep understanding of traditional flavours while Chef Fajar infuses fresh creativity into this dish.
The Crispy Fried Duck offers a blend of textures and flavours that delights the palate. The duck, slow-cooked to ensure a tender and juicy interior, is then fried to achieve a crisp and aromatic skin. Each bite offers a pleasant contrast when devoured with a hot bowl of fragrant Gingerflower Rice and you can serve it with a heapful of sambal if you prefer a spicy meal.
Click here here for the full recipe.
Balinese Pork Bowl by Chef Wiem Kahyang Isha
Chef Wiem’s culinary background is a journey of passion and creativity nurtured over a decade in some of the finest kitchens. Known for his contemporary takes on classic Southeast Asian fares, Chef Wiem kicked off his career at a renowned hotel in Singapore before moving to Bali and leading the culinary team at one of the most prestigious hotels in Sentul, Bali. It was there when his love for the island’s rich culinary traditions truly took roots.
One particular dish in particular has left a lasting impression on Chef Wiem, the humble ‘nasi campur’ from the Sari Kembar warung in Bali. This flavour-pack smorgasbord had him coming back for more on every visit to the island and it inspired Chef Wiem to create his own take. Sharing the recipe to NOW! Jakarta’s readers this Balinese Pork Bowl is tender, with juicy pork belly that’s crispy on the outside and braised pork jowl infused with a savoury sweetness. This dish has become a beloved menu item at BAKU Restaurant, a refined dining spot focusing on contemporary takes on Asian street food, led by Chef Wiem himself.
At the heart of this dish is the traditional Balinese spice paste known as base genap, a rich medley of spices that sets their cuisine part. Chef Wiem shares how to prepare this and use it to cook traditional Balinese lawar, and flavour the pork belly. This is served alongside the braised pork jowl.
Click here here for the full recipe.
