🏠 Home > 🗺️ Recipes > 🥪 Appetizers > 🇮🇩 Indonesia Appetizers > 🥪 1.Bakwan Jagung (Indonesian Corn Fritters) , 2.Rujak Buah (Spicy Tropical Fruit Salad) , 3.Sambal Dabu-Dabu (Fresh Tomato & Lime Salsa)
🥪 Authentic Indonesian Starter Bites You Can Make Without an Oven
Hey there, foodie friend! If you’ve ever felt the craving for those bold, exotic flavors of the Indonesian archipelago but felt intimidated by complex cooking techniques or the lack of a fancy oven, I have some fantastic news for you. Indonesian cuisine is famous for its "no-bake" brilliance. Because of the tropical climate, many of our most iconic appetizers are prepared fresh, tossed in a mortar and pestle, or briefly boiled on a stovetop.
In recent years, Indonesian appetizers have exploded in popularity across the globe. From the bustling streets of Amsterdam to the trendy cafes of Melbourne, people are falling in love with the balance of sweet, spicy, and savory that defines our snacks. The best part? These dishes are incredibly healthy, vegetable-forward, and perfect for sharing with friends at a dinner party or a casual weekend hang.
In this guide, we’re going to master three legendary "no-bake" starters that bring the heat and the heart of Indonesia right to your kitchen. We’ll be looking at:
🏺 • Recipe 1: Bakwan Jagung (Indonesian Corn Fritters) : Crispy, golden nuggets of sweet corn and aromatics that are the ultimate crowd-pleaser.
🏆 • Recipe 2: Rujak Buah (Spicy Tropical Fruit Salad) : A spicy, zesty tropical fruit salad that clears the palate.
🎖️ • Recipe 3: Sambal Dabu-Dabu (Fresh Tomato & Lime Salsa) : A fresh, raw salsa from North Sulawesi that’s perfect for dipping.
🌽 Recipe 1: Bakwan Jagung (Crispy Indonesian Corn Fritters)
🥗 About this Recipe
Bakwan Jagung (also known as Perkedel Jagung) is the undisputed champion of Indonesian snacks. You will find these golden delights at almost every roadside stall and family dinner table. While it involves a quick stovetop fry, it requires zero baking. The magic lies in the contrast between the juicy, sweet corn kernels and the savory, herbaceous batter. It’s crunchy on the edges and soft in the middle—the perfect savory bite to start any meal!
🛒 Ingredients & Measurements
The Main Base:
• 2 large ears of fresh sweet corn (kernels cut off) or 300 grams of canned/frozen corn (drained well).
• 100 grams of all-purpose flour.
• 2 tablespoons of rice flour (this is the secret to the extra crunch!).
• 1 large egg, lightly beaten.
• 50 ml of water (add gradually).
The Aromatics:
• 2 scallions (green onions), finely sliced.
• 3 stalks of Chinese celery (seledri), finely chopped.
• 2 cloves of garlic, minced.
• 2 shallots, finely minced.
• 1 teaspoon of coriander powder.
Seasoning:
• 1 teaspoon of salt.
• 1/2 teaspoon of white pepper.
• 1/2 teaspoon of sugar.
• Vegetable oil for shallow frying.
👨🍳 Step-by-Step Instructions
1.Prep the Corn: If using fresh corn, cut the kernels off the cob. Take about 1/4 of the kernels and give them a quick pulse in a blender or mash them slightly with a fork—this releases the corn "milk" and makes the batter more flavorful.
2.Mix the Batter: In a large mixing bowl, combine the flour, rice flour, minced garlic, shallots, coriander powder, salt, pepper, and sugar.
3.Incorporate Liquids: Add the beaten egg and slowly pour in the water. Whisk until you have a thick, smooth batter (it should be thicker than pancake batter).
4.Fold in the Goods: Stir in all the corn kernels, sliced scallions, and chopped celery. Mix until everything is evenly coated.
5.Heat the Pan: Heat about 2 cm of vegetable oil in a frying pan over medium heat. To test if it’s ready, drop a tiny bit of batter in; if it sizzles immediately, you're good to go!
6.Fry until Golden: Scoop a tablespoon of the mixture and carefully drop it into the oil, flattening it slightly with the back of the spoon. Fry for 2–3 minutes per side until they reach a beautiful golden-brown color.
7.Drain and Serve: Place the fritters on a paper towel to remove excess oil. Serve them warm while they are at their crunchiest!
💡 Tips & Mistakes to Avoid
• The "Water" Warning: Don't add all the water at once. Depending on the moisture in your corn, you might need less. You want the batter to hold the corn together, not be a runny soup.
• Rice Flour is Key: If you only use all-purpose flour, the fritters will be soft. The rice flour is what gives them that signature "street-food" snap.
• Don't Overcrowd: Fry only 3 or 4 at a time. If you put too many in the pan, the oil temperature drops, and the fritters will soak up too much oil and become greasy.
❓ FAQ
Q1.Can I make this gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend or use a mix of cornstarch and more rice flour.
Q2.What do I serve this with?
In Indonesia, we often eat these with a few raw bird's eye chilis on the side for a spicy bite, or dip them into Sambal Roa or Sambal Kecap.
📝 Summary
Bakwan Jagung is the perfect "no-bake" appetizer because it’s fast, budget-friendly, and universally loved. It’s a great way to bring a savory, tropical crunch to your table in under 20 minutes!
🍎 Recipe 2: Rujak Buah (Spicy Tropical Fruit Salad)
🥭 About this Recipe
If you want to experience the "real" Indonesia, you have to try Rujak Buah. This isn't your average Western fruit salad with a bit of honey. This is a bold, spicy, tangy, and salty appetizer that is traditionally eaten on hot afternoons. It features crunchy, slightly under-ripe fruits paired with a thick, pungent palm sugar and chili dipping sauce. It’s an absolute flavor explosion that awakens your senses.
🛒 Ingredients & Measurements
The Fruit Mix (Use firm, crunchy fruits):
• 1 small green mango (unripe), sliced thin
• 1/2 a small pineapple, cut into chunks
• 1 crisp cucumber, sliced
• 1 jicama (bengkuang), peeled and sliced
• 2 water apples (jambu air), sliced (if available)
• 1 firm red apple or pear, sliced
The Rujak Sauce:
• 100 grams of palm sugar (Gula Jawa), finely sliced
• 2 bird's eye chilis (very spicy, use 1 if you're a beginner!)
• 1/2 teaspoon of shrimp paste (Terasi), toasted briefly in a pan
• 1 tablespoon of tamarind paste
• 1/2 teaspoon of salt
• 1 tablespoon of roasted peanuts, crushed (optional, for texture)
• 1 tablespoon of water
👨🍳 Step-by-Step Instructions
1.Prepare the Fruits: Wash and peel your fruits. The key to a good Rujak is the "crunch." Cut everything into bite-sized wedges or slices. Keep them chilled in the fridge until you’re ready to serve.
2.Toast the Shrimp Paste: This is a vital step. Put your shrimp paste on a piece of foil and toast it in a dry pan for 1 minute until it becomes fragrant. This removes the "raw" smell.
3.Grind the Sauce: In a mortar, grind the chilis and salt. Add the toasted shrimp paste and continue grinding.
4.Incorporate the Sugar: Add the sliced palm sugar and grind until it turns into a thick, dark paste.
5.Liquidize: Add the tamarind paste and a tiny bit of water. The sauce should be very thick—like a heavy syrup—rather than watery.
6.Add Crunch: Stir in the crushed peanuts if you want that extra nutty texture.
7.The Dip: Serve the chilled fruit on a plate with the sauce in a small bowl in the middle. Dip each piece of fruit into the sauce and enjoy!
💡 Tips & Mistakes to Avoid
• Don't Use Ripe Fruit: If your mango or pineapple is too soft and sweet, the dish won't work as well. You want the sourness of the fruit to contrast with the sweet sauce.
• Shrimp Paste Substitute: If you really can't handle shrimp paste, you can substitute with a teaspoon of miso paste for that "salty/fermented" kick, though it won't be 100% traditional.
• Chili Warning: Rujak sauce gets spicier as it sits. Start with less chili than you think you need!
❓ FAQ
Q1.Can I eat this as a dessert?
In Indonesia, it’s actually considered a snack or appetizer because of the salt and chili. However, many people enjoy it as a refreshing palate cleanser after a meal.
Q2.What is Jicama?
It’s a root vegetable that tastes like a cross between an apple and a potato. If you can't find it, just use more crisp cucumber or green apple.
📝 Summary
Rujak Buah is the ultimate tropical "no-bake" treat. It’s zingy, cooling, and provides a unique sweet-savory profile that you’ll find yourself craving once you’ve tried it.
🍅 Recipe 3: Sambal Dabu-Dabu (Fresh Tomato & Lime Salsa)
🌶️ About this Recipe
Hailing from Manado in North Sulawesi, Sambal Dabu-Dabu is often called the "Indonesian Salsa." Unlike most sambals that are ground into a paste, Dabu-Dabu is all about the "chop." It is a raw, vibrant, and incredibly fresh sauce that is usually served with grilled fish or as a standalone appetizer with crackers. It’s a "no-bake" dream because it requires zero cooking—just excellent knife skills and fresh ingredients.
🛒 Ingredients & Measurements
The Fresh Base:
• 3 medium-sized red tomatoes, diced into small cubes (remove the watery seeds)
• 2 green tomatoes (optional, for tartness), diced
• 5–8 shallots, finely sliced
• 5 bird's eye chilis (red and green), finely sliced
• 1 tablespoon of fresh calamansi or lime juice
• 1/2 teaspoon of salt
• 1/2 teaspoon of sugar
The Finishing Touch:
• 3 tablespoons of high-quality coconut oil (or vegetable oil)
• A handful of fresh basil leaves (Kemangi), torn into small pieces
👨🍳 Step-by-Step Instructions
1.The Chop: This dish is all about the precision of your dice. Take your time to cut the tomatoes and shallots into uniform, small pieces. This ensures that every spoonful has a bit of everything.
2.Combine: In a glass or ceramic bowl, mix the diced tomatoes, shallots, and sliced chilis.
3.Season: Add the salt, sugar, and lime juice. Toss gently so the lime juice begins to draw out the natural juices of the tomatoes.
4.The Oil Secret: This is the most important part. Heat the coconut oil in a small pan just until it starts to shimmer (about 1–2 minutes).
5.The Sizzle: Pour the hot oil directly over the tomato mixture. You should hear a slight sizzle. This "flashes" the aromatics of the shallots and chilis without actually cooking the tomatoes.
6.The Herbs: Add the fresh basil leaves last so they don't wilt too much. Give it one final toss.
7.Serve: This is amazing when served with corn fritters (Bakwan Jagung) or simply scooped up with rice crackers.
💡 Tips & Mistakes to Avoid
• Seed the Tomatoes: If you leave the watery seeds in the red tomatoes, your Dabu-Dabu will become a soup. You want it to be a chunky salsa.
• Use Fresh Lime: Never use the bottled stuff. The floral aroma of fresh lime or calamansi is what makes this dish legendary.
• Don't Overheat the Oil: You want the oil hot enough to sizzle, but not smoking, or it will give a burnt taste to the fresh vegetables.
❓ FAQ
Q1.Is it very spicy?
Yes, Manado food is known for its heat! If you want a milder version, remove the seeds from the chilis before slicing.
Q2.How long does it stay fresh?
Since this is a raw salsa, it is best eaten within 2–3 hours. The tomatoes will get mushy if left in the oil overnight.
📝 Summary
Sambal Dabu-Dabu is the freshest appetizer in the Indonesian repertoire. It’s zesty, colorful, and highlights the quality of your ingredients. It’s the perfect light bite for a summer BBQ.
😊 Final Thoughts
There you have it, my friend! Three incredible, authentic Indonesian appetizers that require absolutely no oven time. Whether you choose the creamy, peanutty goodness of Gado-Gado, the spicy-fruit punch of Rujak Buah, or the zesty freshness of Sambal Dabu-Dabu, you’re bringing a piece of the Archipelago into your home.
The beauty of Indonesian cooking is that it’s not meant to be perfect; it’s meant to be shared. These recipes are just a starting point. Feel free to adjust the chili levels, swap out fruits, or add more lime. Cooking is a journey, and Indonesian food is one of the most exciting paths you can take.
I really encourage you to try making these one by one. Start with the Gado-Gado for a weekend lunch, and maybe try the Dabu-Dabu next time you’re having people over for a snack. Trust me, once your friends taste that homemade peanut sauce or the "sizzle" of the fresh salsa, they’ll be asking for your secret "no-bake" recipes!
| 🇮🇩 🥪 < Back | Next > 🥪 |