The Perfect Fit Indonesian Movie

[Renita Lukins]

Whatreally makes Indonesian Mie Goreng so special is the rich sauce. Kecap manis is a sweetened Indonesian soy sauce that has a darker color, a syrupy consistency and a molasses-like flavor due to large amounts of palm sugar. It is one of my favorite sauces and always have at least one big bottle in my pantry. I highly recommend using a really good sweet soy sauce as it is such an important part of the recipe. I have tried several different brands but ABC Kecap Manis has always been my favorite. Choosing the right noodles are, of course, also very important when making the perfect Mie Goreng.

The key ingredient for a perfect Indonesian Mie Goreng is in the signature sticky noodle sauce is Kecap Manis which is a syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it.

Heat a wok or non-stick frying pan over high heat. Add in 2-3 tablespoon sesami oil into the pan.

Add 300gr chicken breast. If you want to know how to marinate the chicken breast, check this recipe: How To Cook Shirataki Noodles and Shirataki Pad Thai Recipe. Then stir-fry until almost cooked. Turn the heat into medium, then add 3 garlic cloves, 2 red onion and 30gr of carrots (or as desired) and continue stirring for two more minutes. Then add the sauce and the noodles, then keep tossing until all the sauce is well mixed and absorbed. Add 1 cup of bok choy and cook about 3-4 minutes. Add green onion and parsley, then turn off the heat.

This is why I rarely make this soup, though I love them to death. And when going out for a bite, I will treat myself to this maybe once in a year, haha, since the next cheapest dish in a menu can easily be half the price of this soup. I kid you not.

I usually serve sop buntut in individual soup bowls, with all the garnish, accompaniments, and the chili sauce laid out on the dining table. That way, everyone gets to customize their soup with their favorite garnishes. The soup is almost always served with steamed white rice.

Lately there seems to be numerous places offering sop buntut bakar (grilled oxtail soup). These places claimed that they grilled the oxtail first, presumably with some spices, and made the soup from the grilled oxtail.

Thank you Anita, I have been looking for a good recipe for this for a while. My Partner Freya and I were in Jakarta a few years ago and I have fond memories of this soup. I will try grilling the meat next time I make it also.

Hi Anita,Thanks for the recipe. I tried the oxtail grilled and yes it is very tasty.My only comment on the recipe is that simmering the oxtails in water, needs a lot longer than 30 minutes. Yes you do clarify and say until cooked but it's still much longer than that.Look forward to trying some of the other recipes.

Thank you for the recipe, Anita. It's a wonderful recipe - absolutely delicious!Like Konrad, I found the Oxtail took much longer than 30 minutes. I had it cooking for over three hours before it was tender and falling of the bone

Hi Michelle, what we do is usually boiling/simmering as per usual until the oxtails are tender. Then, we remove the oxtails from the soup and use a frying pan and some oil to sear/fry the cooked oxtails to give the surface a nice char. The searing/frying part should only take about 2-3 minutes.

thank you for your wonderful recipe! I am in indonesia right now and cooked sop buntut with your recipe for my indonesian fiance, here and there a few changes but anyway. he prefers this one over the ones you can buy and he also said tht if his mom and grandma were still alive after this dish I would have already passed as their daughter in law

WE Lived in Jakarta for two years and I first had sop bun tut atSAte Tomang (restaurant) and had it repeatedly till we returned to USA. I now ,make it in a similar fashion and it's always good!I loved j.akarta (and Indonesia's) after I. Got use to t.he turmoil and confusion (my confusion). People were patient with my Use of the language...sorry.

I've never tried sop buntut before, though my hubs rave about how he will ALWAYS have it when he goes Jakarta. So tried your recipe today and my hubs said it turned out really good! So flavourful and appetizing like he had it in Jakarta. Thanks!

Hi Anita, thank you for the wonderful recipe. This became a staple food at my home as my hubby loves sop buntut.I usually made this in a larger quanity, I also used a pressure cooker (around 30-35 mins), then I stored them in little containers and put them in the freezer.So whenever we crave for buntut, just take it out from the freezer!

I wish I had all the time in the world to try each and every single one of your recipes... the lack of time has made me return to old favourites again and again, but there's so many things I'd love to try! Thank you for demistifying Indo food! - and the Japanese & Chinese style as well!

Thanks for your recipe. I did not want to use a packaged "Sop Buntut" mix, so I found your recipe and all is good. We live in Indonesia and my maid didn't know the ingredients for Sop Buntut. Go figure? now she knows very well and thanks to you. Best regards, Kelly Down

Yay, now you can have sop buntut whenever you want, Kelly. :) As for your maid not knowing sop buntut recipe, I think it's because even for Indonesians, the soup is a special treat that most go to a restaurant for. So most don't learn how to make this at home.

Thanks for the tips to cook with a pressure cooker, Kelly! I think I am forever traumatized to use a pressure cooker since it once exploded so dramatically when my Mom used it, lid stuck on our kitchen ceiling, content (soup) erupted and spilled everywhere, and our neighbors thought someone opened a shot or we had a gas tank exploded or something, LOL.

Great recipe. Very straightforward compared to some of the other ones out there. For anyone who got here like I did by searching "sop buntut grilled" I'll just note that it does work well with the variation Anita suggests (grilling the oxtail first). Although what I've actually gotten into even more is grilling the oxtail at the end. Cook the soup as normal, but just before serving, remove the oxtail and grill it. The fat crisps up and stays crisp this way, and I don't find you lose that much of the grilled flavor in the broth, or at least you don't miss it.

I made this recipe last week in the pressure cooker, forgot to add nutmeg and forgot to add the seasonings while boiling the veggies. Husband said something was off. Made it again while following the steps exactly. He said it tasted perfect and loved it. Never seen him so excited to eat my cooking.

Hi Anita, terima kasih untuk resepnya..,resep dan prosedurnya simple. Sangat membantu untuk saya yang baru benar2 harus ngedapur 6 bulan ini setelah asisten yang 9 tahun bersama kami pulang kampung. Tidak pernah saya bayangkan sebelumnya bisa masak makanan canggih seperti ini...thanks to you...ur recipe has made an instant chef out of me. ?

Hi Anita, I want to try this recipe using slow cooker. Do I have to boil on the stove first for 2 hours to get rid of the impurities and then put in slow cooker or I just can dump it to slow cooker right away? Thank you.

Hi Nelsi, you can boil a pot of water, then add oxtails. After several minutes of boiling, you should start seeing all the impurities float to the top. Use a fine-mesh strainer to scoop out as much of the floating impurities as you can, and let the oxtails boil for another minute to make sure there aren't much of the impurities left. Drain, and then you should be able to cook it in a slow cooker and get a clear soup.

I always have my maid/ pembantu to cook yummy indo food back in Jakarta, now i live in Netherland and dont have pembantu, i miss sop buntut the most is my maid speciality. I tried your recipe Anita, its amazing! Thanks a bunch!!

We lived in Jakarta for 7 1/2 years, and Sop Buntut was always one of my favourite dishes (after beef Rendang which was my all time favourite!). I made this today following your recipe. The only thing different was I used veal osso bucco in place of oxtail. It was on sale and what I had available, plus it looks a bit like oxtail. We live in Thailand, so we pretty much had everything else needed. It turned out absolutely delicious. Terima kasih banyak.

Indonesian Black Rice Pudding is a healthy vegan recipe that's perfect for breakfast or dessert! Made with coconut milk and naturally sweetened with coconut sugar, this rice pudding recipe can be made on the stove top or in the Instant Pot.

In between various stints on the beach, we spent a few days inland bopping around Ubud and surrounding areas. We drove scooters to look at the terraced rice fields, dodged monsoon rains, and ate a lot of really incredible food.

Once a week the hotel we were staying at served Black Rice Pudding for breakfast. It was only served on Sundays and had to be ordered in advance, so I was happy that the stars aligned and I was able to taste this traditional Indonesian breakfast dish.

This vegan rice pudding recipe has just three ingredients. And this isn't one of those bogus three-ingredient recipes where one of the ingredients is cake mix and another is Cool Whip. No sirree, all you need to make Indonesian Black Rice Pudding is:

You can and you should. If you have an Instant Pot, that is. If you don't, I got your back with stove-top instructions in the recipe card below. But know this: Instant Pot Rice Pudding is the bomb dot com.

With a tougher whole grain like black rice, which normally requires pre-soaking or takes a ridiculously long time to cook, making rice pudding in the Instant Pot means it'll be done sooooooo quickly. And your rice will be perfectly cooked, your rice pudding perfectly creamy, and your children perfectly behaved.

Ok, I made that last one up. But you know what? Your children can't eff with your rice pudding while it's cooking in the Instant Pot, so go sit down and take some deep breaths or lock yourself in the bathroom with a glass of wine until you hear the thing beep. I'm not here to judge.

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