The diversity of cultures and languages meet in Indonesia’s cuisine.

We knew Indonesian cuisine was diverse but we had no idea how diverse it really was. Indonesia has hundreds of different languages and native ethnic groups and the food reflects that.

We tried so many different dishes while we were there and are so happy to share a couple of the recipes with you today. The pork in kecap manis is a succulent dish we tried in Jakarta down an alleyway lined with food stalls. It was surprising to find this, as Jakarta's population is predominantly Muslim. The other dish we are sharing with you today is a classic dish that is a favourite of ours back home in New Zealand, nasi goreng.

We hope you enjoy these recipes and the show tonight!

Nasi goreng

Serves 6


600g chicken breast, sliced into thin strips
Oil for frying
1 tsp ground coriander
1 tsp ground cumin
Salt and pepper
1 onion, chopped
1 spring onion, chopped
½ thumb-sized piece of ginger, peeled and chopped
1 clove garlic, minced
1 red chilli, chopped
12 prawns, shells removed and deveined
1 tsp fish sauce
3 Tbsp kecap manis (sweet soy sauce)
3 eggs, beaten
6 cups cooked white rice

Place the chicken strips in a bowl and coat with the coriander and cumin. Season well and set aside.

In a large wok or wok-style pan heat some oil, add the onion and stir-fry for 2 minutes or until the onions are just turning translucent. Add the ginger, garlic and red chilli and stir-fry for a further 2 minutes.

Add the chicken and cook in a high heat for 5 minutes until nearly cooked through. Add the prawns and cook for a further 3-4 minutes or until they are nearly cooked through, add the fish sauce and toss.

Add the rice and toss the meat and vegetables through, followed by the kecap manis. Once all are combined, pour the egg over the rice and toss until cooked through.

Pork in kecap manis

Serves 6

1kg pork belly
Salt and pepper
¼ cup oil
1 onion, chopped
4 cloves garlic, chopped
½ thumb-sized piece of ginger, chopped
1 red chilli, chopped
½ cup kecap manis (sweet soy)
1 cup coconut milk

Cut the pork in to 4cm cubes and season with salt and pepper.

Heat oil over high heat in a large pan and add pork in batches. Cook on each side for 1-2 minutes. Remove and set aside to drain on paper towels.

Drain fat from pan, leaving 1-2 Tbsp. Lower heat to medium and add onion, garlic and ginger. Cook for 3 minutes. Add chilli and return pork to the pan along with the kecap manis and coconut milk. Bring to the boil and simmer gently over low heat for one hour. Stir occasionally, ensuring the meat doesn't stick to the bottom. Add more coconut milk to pan if needed.

Serve with a side of white rice.