Four Indonesian Hors d'Oeuvre Recipes That'll Make Your New Year's Eve Party Sparkle
There can be no other holiday quite so cosmopolitan in nature as New Year's Eve, so we've put together a short list of our favorite fried Indonesian hors d'oeuvres that always seem to bring a party up to the next level.
Bakwan Sayur
Ingredients:
• 1 cup all-purpose flour
• 1/4 cup rice flour (optional, for extra crispiness)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon turmeric powder (optional, for color)
• 1/2 teaspoon sugar
• 1/2 cup cold water, or as needed
• 1 small carrot, julienned
• 1/2 cup cabbage, thinly sliced
• 1/4 cup bean sprouts
• 2 green onions, thinly sliced
• 1 stalk celery, finely chopped (optional)
• Oil for frying
Instructions:
In a large mixing bowl, combine the all-purpose flour, rice flour, baking powder, salt, white pepper, turmeric powder, and sugar. Slowly add cold water, whisking as you go, until the batter reaches a thick yet pourable consistency. Add the julienned carrot, cabbage, bean sprouts, green onions, and chopped celery into the batter, stirring well to ensure all vegetables are evenly coated.
Heat about 1 inch of oil in a deep skillet or wok over medium-high heat until hot. Using a spoon, carefully drop spoonfuls of the batter with vegetables into the hot oil, shape them slightly with the spoon to create round fritters. Fry the bakwan in batches, being careful not to overcrowd the pan. Cook each side for 2–3 minutes, or until golden brown and crispy.
Remove the bakwan from the oil and drain them on a paper towel-lined plate to absorb excess oil. Serve hot with sambal kecap (sweet soy sauce with chili) or your favorite dipping sauce. Enjoy your crispy Bakwan Sayur as a snack or appetizer!
Tempe Mendoan
Ingredients:
• 500 grams tempeh, thinly sliced
• Cooking oil, for frying
Marinade:
• 200 ml water
• 2 cloves garlic, minced
• ½ teaspoon ground coriander
• ½ teaspoon salt
Coating Batter:
• 300 grams all-purpose flour
• 2 tablespoons cornstarch
• 100 grams rice flour
• 600 ml water
• 1 tablespoon ground coriander
• 6 cloves garlic, minced
• 4 cm lesser galangal, minced
• 1 teaspoon salt
• 4 stalks green onions, finely sliced
Sambal kecap (Sweet soy sauce with sliced chili):
• 5 tablespoons kecap manis
• 5 shallot, sliced
• 1 small tomato, diced
• 2-3 red chili, sliced
Instructions:
To prepare the marinade, combine water, minced garlic, ground coriander, and salt in a bowl, mixing well until evenly blended. Coat the sliced tempeh with the marinade, ensuring each piece is fully covered, then set aside for 15 minutes to let the flavors absorb.
Next, make the coating mixture by dissolving all-purpose flour, cornstarch, and rice flour in water, stirring until smooth. Add ground coriander, minced garlic, lesser galangal, and salt, mixing well. Finally, add the spring onion and stir until thoroughly combined.
Heat plenty of cooking oil in a pan. Take one piece of tempeh, dip it into the coating mixture, then place it immediately into the hot oil. Fry the tempeh until it turns crispy and golden, then remove it and drain on paper towels.
For the sambal kecap, mix kecap manis, sliced shallots, diced tomatoes, and sliced chili in a bowl, stirring to combine. Serve the fried Tempe Mendoan hot with sambal kecap on the side. Enjoy!
Sate Lilit
Ingredients:
For the Sate Mixture:
• 1 pound (450g) ground chicken, pork, or fish
• 1 cup grated coconut (fresh or desiccated)
• 2 tablespoons coconut milk
• 2 tablespoons lime juice
• 2 tablespoons palm sugar or brown sugar
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Lemongrass stalks, tough outer layers removed, cut into 6-inch pieces and pounded lightly to release flavor
For the Sambal Matah:
• 3-4 shallots, thinly sliced
• 2-3 red chili peppers, thinly sliced
• 2-3 cloves garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon shrimp paste (optional)
• 1/2 teaspoon palm sugar or brown sugar
• Salt to taste
• 3 tablespoon coconut oil or vegetable oil
Instructions:
To prepare Sate Lilit, start by making the sate mixture. In a large mixing bowl, combine ground meat or fish with grated coconut, coconut milk, lime juice, palm sugar, shallots, garlic, ground coriander, ground turmeric, ground cumin, and salt. Mix thoroughly until all ingredients are well incorporated.
Take a small handful of the mixture and mold it around each lemongrass stalk, pressing firmly to create cylindrical shapes. Continue this process until all the mixture and lemongrass stalks are used.
Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Place the sate lilit on the grill, cooking each side for 3-4 minutes until fully cooked and slightly charred.
While the sate lilit is grilling, prepare the Sambal Matah. In a bowl, combine thinly sliced shallots, thinly sliced red chili peppers, minced garlic, lime juice, shrimp paste (if using), palm sugar, and salt, mixing well. In a small saucepan, heat 3 tablespoons of coconut or vegetable oil over medium heat. Once hot, carefully pour the oil over the sambal mixture, releasing the flavors of the aromatics. Stir the sambal matah thoroughly, and let it cool to room temperature before serving.
Once the sate lilit is done, serve it hot off the grill with Sambal Matah on the side for dipping. Garnish with lime wedges and chopped cilantro or parsley if desired.
Enjoy the flavorful Balinese Sate Lilit and Sambal Matah for an authentic taste of Bali!
Lumpia Semarang
Ingredients:
• 15 spring roll wrappers/sheets
• Water to seal
For Filling:
• 2 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 2 spring onions, finely cut
• 250g skinless shrimp, chopped
• 150g boiled chicken fillet, chopped
• 350g can of crumbled bamboo shoots
• 1 egg, lightly beaten
• 1 teaspoon dried shrimp (soaked in hot water and chopped)
• 2 teaspoons kecap manis
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 75ml water
• Cooking oil for frying spring rolls
For Sauce:
• 250ml water
• 4 cloves garlic, minced
• 30g palm sugar, grated
• 1/2 teaspoon vinegar
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 1/2 tablespoons cornstarch dissolved in 1 tablespoon water
Instructions:
To make Lumpia Semarang, begin by heating 1 tablespoon of oil in a frying pan and scrambling the eggs. Once cooked, set the eggs aside. In the same pan, heat another 2 tablespoons of oil, then add the shallots and garlic, sautéing until they release a fragrant aroma. Add the spring onion and shrimp, stirring and cooking until the shrimp are fully cooked. Next, add the chicken, bamboo shoots, dried shrimp, and scrambled eggs, mixing everything together well.
Season the mixture with soy sauce, pepper, salt, and sugar to taste. Pour in water, allowing everything to cook until the ingredients are thoroughly cooked through. Once done, set the filling aside to cool.
Prepare a spring roll wrapper by placing it in front of you, oriented like a diamond. Spoon about 2 tablespoons of the filling onto the bottom center of the wrapper, leaving a bit of space around the edges. Fold the bottom edge over the filling, tucking it snugly underneath. Fold in the left and right sides of the wrapper, then roll it tightly. To ensure the roll is sealed, brush the ends with water.
Heat oil in a frying pan over medium-high heat, and fry the spring rolls until they turn lightly browned, about 1-2 minutes per roll. After frying, place the spring rolls on a paper towel-lined tray to drain any excess oil.
In a separate saucepan, combine all ingredients for the sauce, then simmer until it thickens. Remove from heat and set aside. Serve the Lumpia Semarang with the sauce on the side. Enjoy!