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11 matching recipes
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The most important first cue appears on every card so you can decide before opening the full guide.
RendangKnow exactly when the coconut milk has reduced enough.First important cueThe paste should be wet, red, and sharp-smelling before heat.3 hr 35 minSpice 4/5
Nasi GorengGet separate grains and kecap gloss instead of sticky rice.First important cueLoose grains before cooking.27 minSpice 2/5
Sate AyamChar edges without drying the chicken.First important cuePieces are similar size so they cook together.43 minSpice 3/5
Gado-GadoBuild a sauce that coats vegetables without turning the plate heavy.First important cueSeparate piles with distinct textures.45 minSpice 2/5
Soto AyamBuild a golden broth that tastes clean, not muddy.First important cueYellow paste with shiny oil edges.1 hr 10 minSpice 2/5
Mie GorengGet glossy noodles that stay springy.First important cueSpringy strands with no hard clumps.30 minSpice 2/5
BaksoMake a clear, savoury bowl that does not taste watery.First important cueLight amber broth, no foam.50 minSpice 1/5
RawonGet the deep black broth without bitterness.First important cueDark paste that smells earthy and nutty.2 hr 30 minSpice 3/5
Opor AyamKeep coconut sauce silky and aromatic.First important cueSmooth paste that smells nutty.1 hr 15 minSpice 1/5
Ayam Goreng KalasanKeep the chicken juicy, the crust golden, and the kremes brittle - not greasy.First important cueA pale, smooth paste coats the chicken with no visible candlenut chunks.1 hr 45 minSpice 1/5
Sop BuntutBuild a clear amber broth and know exactly when oxtail is tender but still attached to the bone.First important cueThe drained pieces look clean between the bones and the pot has no grey foam stuck to it.3 hr 45 minSpice 0/5