Guide To Serve Dinner Ideas Jakarta Easy

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Jakarta, the vibrant capital of Indonesia, is a melting pot of cultures reflected in its incredible culinary scene. From fiery curries to fragrant rice dishes, Jakarta offers a symphony of flavors that will tantalize your taste buds. This guide explores some classic Jakarta dinner ideas, complete with easy-to-follow instructions and nutritional information.

Nasi Goreng (Spicy Fried Rice)

Best Restaurants for a Romantic Dinner in Jakarta
Best Restaurants for a Romantic Dinner in Jakarta

Nasi Goreng is a national treasure in Indonesia, a versatile dish enjoyed for breakfast, lunch, or dinner. Its simplicity allows for endless variations, but here’s a basic recipe to get you started.

Ingredients:

2 cups cooked jasmine rice (cooled)

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red chili pepper, sliced (adjust for spice preference)
  • 1 egg, beaten
  • ½ cup chopped cooked chicken or shrimp (optional)
  • ½ cup frozen peas
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Fried shallots (optional)
  • Cucumber slices (optional)
  • Kerupuk (prawn crackers) (optional)

  • Directions:

    1. Heat oil in a wok or large pan over medium heat. Add onion and cook until softened, about 3 minutes.
    2. Add garlic and chili pepper, cook for another minute until fragrant.
    3. Push the mixture to the side of the pan and scramble the egg until cooked through. Break it up into small pieces.
    4. Add the cooked rice and stir-fry for a few minutes, breaking up any clumps.
    5. Add chicken/shrimp (if using), peas, kecap manis, soy sauce, salt, and pepper. Stir-fry for another 2-3 minutes until heated through.
    6. Serve hot garnished with fried shallots, cucumber slices, and kerupuk (optional).

    Nutrition Facts (per serving):

    Calories: approximately 400 (varies based on ingredients)
    Protein: 20g
    Carbohydrates: 50g
    Fat: 15g

    Soto Ayam (Indonesian Chicken Noodle Soup)

    Soto Ayam is a comforting and flavorful chicken noodle soup, perfect for a cozy Jakarta dinner. The rich broth is infused with turmeric and other spices, creating a complex and satisfying flavor.

    Ingredients:

    1 whole chicken, cut into pieces

  • 1 liter water
  • 2 lemongrass stalks, bruised
  • 2 kaffir lime leaves
  • 1 inch ginger, sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 100g yellow noodles (cooked)
  • Chopped green onion (optional)
  • Sambal (chili paste) (optional)
  • Fried shallots (optional)

  • Directions:

    1. In a large pot, combine chicken, water, lemongrass, kaffir lime leaves, ginger, garlic, turmeric, coriander powder, cumin powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
    2. While the chicken simmers, heat oil in a separate pan over medium heat. Add onion and cook until softened, about 3 minutes.
    3. Add garlic and cook for another minute until fragrant.
    4. Add tomatoes and cook for a few minutes until softened.
    5. Strain the chicken broth and discard the solids.
    6. Return the broth to the pot and bring to a simmer. Add the cooked yellow noodles.
    7. To serve, spoon soup into bowls and top with shredded chicken, fried shallots, chopped green onion, and sambal (optional).

    Nutrition Facts (per serving):

    Calories: approximately 450 (varies based on ingredients)
    Protein: 30g
    Carbohydrates: 40g
    Fat: 20g

    Gado-Gado (Vegetable Salad with Peanut Sauce)

    Gado-gado is a refreshing vegetarian salad featuring a medley of cooked vegetables smothered in a delicious peanut sauce. It’s a light yet satisfying option for a Jakarta dinner.

    Ingredients:

    For the Vegetables:

  • 1 bunch green beans, trimmed and blanched
  • 1 bunch broccoli florets, blanched
  • 1 carrot, julienned and blanched
  • 1 cucumber, sliced
  • ½ head cabbage, shredded
  • 1 cup tempeh, fried and sliced (optional)