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Thursday, August 6, 2020


In collaboration with P'Nut Street Noodles 

This August P'Nut Street Noodles is bringing Indonesia to Sydney, Brisbane and The Sunshine Coast. Monday 17th of August marks Indonesian Independence Day which means P'Nut Street Noodles will be celebrating Indonesian food and culture with special Indonesian curated dishes for August only. You can check out the specials with your local P'Nut Street Noodles restaurant. 

P'Nut Street Noodles are super passionate about serving up authentic asian dishes which incorporate real ingredients and flavours. Their food is bursting with flavour all thanks to the sauces and pastes that are made from scratch, combined with fresh ingredients. 

While we can't travel overseas at the moment, why not get a taste of Indonesia at your local P'Nut Street Noodles store. 
Simply drop into your local P'Nut to experience a taste of Indonesia, or order online at order-online.


Here are some of Chef's Nut Favourite Indonesian Dishes I picked up from P'Nut Street Noodles: 

meaning ‘fried rice’ in Indonesian, Nasi Goreng is a top contender as the national dish but can also be found on the streets of Malaysia and Singapore. This dish originated as a convenient way to preserve extra cooked rice, fried in a wok with shallots and soy sauces to minimise food wastage. If you have ever been to Bali on a holiday, you may have been served this dish for breakfast, starting your day on a very delicious note. It gets its heat from the chili sambal which adds a depth of flavour to the rice. Chef Nut's naughty Nasi Goreng paste is Grandma’s recipe, made from scratch with wok-fried red shallots, tomatoes and
chilies crushed with coarse anchovies. The spicy fried rice is balanced against the
sweetness of kecap manis, a sweet soy sauce.

MY REVIEW: I haven't had this dish in such a long time and it definitely reminded me of my previous trips to Asia. It reignites that inner 'travel-bug' of mine and what better way to enjoy a spicy fried rice dish all at the comfort of my home. The fresh red shallots, tomatoes and chillies all complimented each other well, great for if you can handle your spicy foods. 

meaning ‘stir-fried rice cake strips, in Indonesian, this dish is also a very popular choice across Malaysia and Singapore. Originally made by frying noodles in pork lard with dark soy sauce and whatever fish or meat locals have on hand, the dish has evolved into a favourite on the P'Nut menu. At P’Nut we wok-toss flat rice sheet noodles with our garlic infused kecap manis, free range eggs along with fresh vegetables and protein of your choice. We perfectly balance sweet and savoury soy sauces and infuse smoky flavours of the wok. Charring the noodles gives this dish its distinct smoky flavour. It’s on the P’Nut menu for August only.

MY REVIEW: This was by far my favourite noodle stir-fried dish as there's a balance of sweet and savoury. I loved the texture of the flat rice noodles along with the stir-fried beef and vegetables. Super yummy in my belly! 

MI GORENG (Mee Goreng), 
Whether you spell it mi goreng, mie goreng, or mee goreng, it all translates to ‘fried
noodles,’ and is generally a spicy dish. Believed to be introduced to Indonesia by the
Chinese, it is thought to have been derived from chow mein. The dish commonly uses
yellow noodles and a variety of meats. It gets its spice from the chilli sambal, and is slightly
sweetened by the sweet and sticky kecap manis (sweet soy sauce). P'Nut's Mee Goreng uses Grandma’s special recipe to make the chili sambal from scratch, using wok-fried red shallots, tomatoes and chillies crushed with coarse anchovies. If you enjoy your noodles spicy with a sweet tinge, the P’Nut Mee Goreng noodles are a must-have!

MY REVIEW: Mi Goreng incorporates more of thicker based noodle, stir-fried with a mix of your choice of protein and vegetables. It's a great all rounder dish to share at the dinner table because who doesn't love some delicious stir-fried noodles?

Ayam Goreng, a popular Indonesian dish which translates to ‘fried chicken.’ Our version,
the Indonesian Fried Chicken, takes cage-free chicken wings seasoned with a special
blend of herbs and spices. The chicken pieces are then deep fried to golden perfection.The chicken is then coated with our made-from-scratch satay sauce and topped with home-made sambal.

MY REVIEW: I am definitely looking to re-order this delicious side dish as it complimented the other mains very well. When enjoyed with a Tiger Beer, this was the perfect snack dish to enjoy. The fried chicken is coated with a tasty later of satay sauce which made everything so enjoyable! 


P’Nut Street Noodles prides itself on making its sauces from scratch and serving up authentic Asian street food that’s full of flavour and no nasties. Now you can make their special satay sauce at home.

Spice Paste:
● 6-8 long dried red chilies, seeded and soaked in warm water
● 3 cloves garlic
● 3 shallots
● 2 lemongrass sticks, white parts only
● 1 inch galangal
● 1 tablespoon coriander powder
● ½ tablespoon cumin powder

Peanut Sauce:
● 1/4 cup oil
● 2 cup dry roasted peanuts, unsalted
● 1 cup water
● 2 tablespoon brown sugar
● 1/2 teaspoon salt
● 1 tablespoon tamarind pulp, soaked in 1/4 cup water for 15 minutes, squeeze the tamarind
pulp for juice and discard the pulp
● 1 cup coconut milk

1. Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
2. Chop the spice paste ingredients and blend until fine.
3. Heat oil and fry the spice paste until aromatic and spices have released colour.
4. Add the peanuts, tamarind juice and water.
5. Add brown sugar and coconut milk and stir thoroughly.
6. Simmer in low heat while continue stirring for about 3-5 minutes until the peanut sauce
turns smooth.

To create a satay stir Fry:
● 500g chicken breast fillets cut into strips preferably free range or protein of choice
● 1 tbs oil
● 1 red capsicum small
● 1 cup broccoli
● 1/2 cup brown onion
● P’Nut satay sauce

1. Heat oil in wok at medium heat
2. Add choice of meat along with vegetables and cook for 3-5 minutes
3. Once the protein is cooked, add peanut sauce with some water or stock. Toss for another
4. Serve with Jasmine rice and sprinkle some crushed peanuts