https://bruce-loves-to-cook.ca/cuisine/indonesian/Recent content in Indonesian on Bruce loves to cookHugo -- gohugo.ioen© 2026 Bruce AldersonSat, 17 Oct 2026 14:06:53 -1000https://bruce-loves-to-cook.ca/recipes/satay-marinade/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/satay-marinade/<p>This is a simplified satay marinade, great for chicken, tofu, pork, and beef. It&rsquo;s based loosely on <a href="https://www.allrecipes.com/recipe/275397/penang-pork-satay/" class="extlink" rel="noopener noreferrer" target="_blank">Chef John&rsquo;s Penang Pork Satay</a>.</p> <h2 class="relative group" data-ing-heading="true" data-method-heading="false">Ingredients <div id="ingredients" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#ingredients" aria-label="Anchor"></a> </span> </h2> <ul> <li>2 tsp turmeric</li> <li>1 small (4 cm) piece fresh ginger, grated or sliced</li> <li>1 large shallot, diced</li> <li>8 cloves garlic, diced</li> <li>3 tbsp ancho chili powder</li> <li>2 tsp ground coriander</li> <li>1 tsp chipotle (or paprika)</li> <li>¼ cup brown sugar</li> <li>¼ cup rice vinegar</li> <li>2 tbsp soy sauce</li> <li>1 tsp tamarind paste</li> <li>1 lime, juiced and zested</li> <li>½ bunch cilantro, packed (optional)</li> <li>1 tbsp fish sauce or Worcestershire (optional)</li> <li>1 tbsp neutral oil</li> </ul> <h4 class="relative group ing-subhead">Protein <div id="protein" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#protein" aria-label="Anchor"></a> </span> </h4> <ul> <li>about 1 kg protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.)</li> <li>1 tbsp salt</li> </ul> <h2 class="relative group" data-ing-heading="false" data-method-heading="true">Method <div id="method" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#method" aria-label="Anchor"></a> </span> </h2> <p>Season the protein with the salt; it dry-brines while you make the marinade.</p>https://bruce-loves-to-cook.ca/recipes/sweet-soy-sauce-kecap-manis-style/Mon, 01 Apr 2024 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/sweet-soy-sauce-kecap-manis-style/<p>This is a great glaze for pork or chicken, perfect for rice bowls.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A <strong>1:1.5 ratio</strong> of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.</p>