Indonesian halal recipes

Indonesia is the largest Muslim-majority country in the world, and its cooking runs on rice, coconut, peanuts, tempeh and the spice pastes ground fresh for each dish. Sambal, chilli ground with garlic, shallot and lime, is on almost every table.

Our Indonesian recipes include rendang, beef cooked slowly in coconut and spices until the liquid is gone, and opor ayam, chicken in a mild coconut curry often served at Eid. Soto ayam is a turmeric chicken soup, rawon a dark beef soup coloured with kluwek nut and sharpened with tamarind, and bakso a beef meatball soup sold from street carts. Satay ayam comes with peanut sauce, as does gado-gado, a salad of vegetables, egg and tempeh. Mie goreng is stir-fried egg noodles, and nasi uduk is rice cooked in coconut milk.

Tempeh, fermented soya beans pressed into a cake, is one of the most protein-dense plant foods there is, and several of our recipes use it: tempe goreng, a tempeh sambal breakfast bowl, and a tempeh and vegetable broth over brown rice for suhoor.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers