Rasa blog

Rasa Indonesia Blog

Welcome to the brand new Rasa Blog. Here you can read about the latest news and recipes from Rasa Indonesia.

I am blogging new and existing recipes from our old Chicken Kitchen blog.


Sate Ayam


Serves: 16 skewers
When I was at a friends house I cooked satay and Fried rice. I made the sauce from peanut butter instead of fresh peanuts, not bad...it was OK.
3 chicken breasts, slice in cube
1 clove garlic, fine coarsely
1 tsp sweet soya sauce
a pinch of salt
Peanut sauce:
50 gr fresh peanuts, roasted
3 candle nuts, roasted
2 red eye chillies
a pinch of salt
2 tbsp sweet soya sauce
50 ml boiling water
1/2 tsp shrimp paste, fried
1 tsp sunflower oil
Marinated the chicken with garlic, soya sauce and salt. Leave for 15 minutes. The longer the better taste you've got.
Skewered the chicken cubes,each skewer with 4 cubes. Grilled and brush it with remaining marinate sauce with 1 tsp oil.
Making the sauce:
Blend peanut, candle nuts, salt, chilli, shrimp paste in a food processor.
Preheat the pan with oil, add peanut sauce, boiling water, sweet soya sauce stir to dissolve.
Ready to spread on the satay.


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Sticky Rice Cake


The easiest way to make Lontong for someone new or someone who is far from home(read- Indonesia). No need skaled lime(kapur sirih) to make it firmed. I used wodden rolling cookies for the shape, this recipe for 1 lontong with dia approx. 4.2cm and length 24 cm.
Doesn't matter what you use for rolling the cling film as long as the diameter not more than 5 because the thicker is your lontong the longer time you have to cook it. Remember that Lontong will be rise from the size after you cook it.

100 gr basmati rice(long grain rice), soak for 2 hrs and drained
Cling film for covering

Cover the wodden roll for cookies with cling film for about 3-4 times, loose it and bind the edge with it or with cotton thread(for baking). Fill the tube with drained rice 3/4 from the length (e.g length 24 cm then you must fill the rice to 16 cm) and bind the edge(both each edges has to be bind) and also bind with loose cotton thread in the middle so the rice will not out from the middle side. Make few holes(8 - 10). Put into the pressure cooker, fill the water until the rice tube covered. Cook for 50 - 60 minutes, count it when the first sizzling.
Leave it until really cool then you can open the lid(this cooling process is to make the lontong really firmed). Cut the lontong when its cool. Serves with chicken sate or any style of chicken/meat with gravy.


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IDFB Workshop


Yang mau mbagusin desain blog, mau belajar lebih jauh mengenai platform, plugins, hosting dan domain, dan juga belajar lebih jauh mengenai tips & trick di food photography/styling, ini workshop yang tepat untukmu. Bersama Putra Agung? (founder TheFoodXplorer) dan Vania Samperuru?  (Food Photographer/Styling & Foodblogger), catat tanggal dan waktunya. 

Daftar segera ke Putri Febrina Uli Hutabarat? (0818 07878 417) dan Anita Cruz Mahmud? (08778 2590 117), tempat terbatas. 

Hanya Rp. 350 ribu saja, sudah termasuk lunchbox dari Dixie Resto, doorprizes & goodiebag (dari Banyu Corner?,Dapur Hangus? , Parabot Indonesia, dll)

Sampai ktemu yaaa...


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Finally! The new Rasa Indonesia website is live now.

rasa siteIt's finally live! The brand new Rasa Indonesia web site with a new easier way to shop to order the weekly / fortnightly dishes and side orders.

What else is new?

We added some new features to the new site:

  • The Rasa Indonesia blog where you read about the latest news, frequently posted Indonesian recipes and the latest Rasa Indonesia events activities.
  • A new easier to use online shop to order your weekly / fortnightly dishes
  • We now offer side orders like Fresh Tempe and Krupuk (From April onwards).

Click here to go to the new Rasa Indonesian web site where you can read the latest blogs or order you favourite weekly offered Indonesian dishes and side orders.


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