Indonesian appetizer

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Pandan Chicken is a Thai Style where tender chicken pieces are wrapped and cooked in pandan leaves, usually served with a dipping sauce made out of lightly flavoured soy sauce or fish sauce. Pandan Chicken, Pandan Leaves, Bo Bun, Chicken Strips, Malaysian Food, Food Wrap, Finger Food Appetizers, Indonesian Food, Recipes Chicken

Pandan Chicken

Pandan Chicken is a Thai Style where tender chicken pieces are wrapped and cooked in pandan leaves, usually served with a dipping sauce made out of lightly flavoured soy sauce or fish sauce. Making it here in New Zealand is quite challenging as I never had seen any fresh pandan leaves and the available ones are the frozen ones that are pre-cut.

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Paneer Satay is a vegetarian twist on the classic Thai and Indonesian satay skewers, typically made with chicken or beef. In this delightful dish, cubes of paneer (Indian cottage cheese) are marinated in a fragrant mixture of spices and herbs, skewered, and grilled to perfection. Served with a creamy and savory peanut sauce, Paneer Satay is a flavorful appetizer or snack that combines the richness of paneer with the bold flavors of Southeast Asian cuisine. Indian Food Paneer, Indian Skewers, Thai Fusion Food Idea, Paneer Skewers, Marinated Paneer, Indonesian Satay, Thai Fusion Food, Satay Marinade, Fried Fritters

Paneer Satay Recipe - Easily Make Paneer Satay at Home - khaddoroshik

Paneer Satay is a vegetarian twist on the classic Thai and Indonesian satay skewers, typically made with chicken or beef. In this delightful dish, cubes of paneer (Indian cottage cheese) are marinated in a fragrant mixture of spices and herbs, skewered, and grilled to perfection. Served with a creamy and savory peanut sauce, Paneer Satay is a flavorful appetizer or snack that combines the richness of paneer with the bold flavors of Southeast Asian cuisine.

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Khaddoroshik - Tasty Recipes for Every Craving
Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the easiest of all South East Asian satays, a handful of ingredients you can get from the supermarket. Thick, chunky peanut sauce! Indonesian Satay Chicken, Asian Food For Party, East Asian Food Recipes, Bali Food Recipe, South East Asian Food, South Asian Recipes, Indonesian Appetizer, Asian Party Food, Asian Food Party

Satay Chicken with Peanut Sauce (Indonesian/Bali)

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on…

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Rachelle Almario
Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com Alanya, Indonesian Cuisine, Indonesian Recipes, Essen, Indonesian Appetizer, Bali Recipes, Indonesian Salad, Balinese Food, Asian Appetizers

Bakwan Jagung - Indonesian Corn Fritters

Indonesian Corn Fritters (also known as bakwan jagung or perkedel jagung) are surprisingly easy to make with everyday ingredients. Packed with juicy corn kernels and zingy flavour from kaffir lime and ground spices, these Indonesian corn fritters are crispy, crunchy perfection! Includes delicious dipping sauce ideas.

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Maria
Rempeyek Kacang/Peyek (Crispy Peanut Crackers). These ultra crispy rempeyek are made with eggless batter loaded with aromatic herbs, spices, peanuts, anchovies and then deep-fried. These rempeyek stay crispy for a long time too. Rempeyek Kacang, Asian Food Appetizers, Asian Fusion Recipes, Asian Appetizers, Cambodian Food, Malaysian Cuisine, Asian Snacks, Easy Asian Recipes, Malaysian Food

Rempeyek Kacang/Peyek (Indonesian Crispy Peanut Fritters)

These ultra crispy rempeyek are made with eggless batter loaded with aromatic herbs, spices, peanuts, anchovies and then deep-fried. These rempeyek stay crispy for a long time too. I'm also showing you how to fry rempeyek with or without a mould.

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Marianne Baker