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Home Indonesian Rendang Fries

Indonesian Rendang Fries

Street food Indonesian Fusion Sweet potato Weekend dinner Special

This recipe takes the Dutch tradition of fries with sauce and gives it a big dose of Indonesian flavour. Sweet potato fries as the base, a deep, rich rendang sauce, a gado gado salad with peanut sauce, a soft‑boiled egg and kimchi mayonnaise for the kick. Serve it in deep plates so all the layers stay nicely together. Perfect for an evening when you want to make something impressive without spending the whole day on it.

x_ckl_recipe_markerIndonesian Rendang Fries A plate full of character: crispy sweet potato fries with a rich rendang sauce, a fresh gado gado salad, a soft‑boiled egg, spicy kimchi mayonnaise and airy cassava krupuk. Street food at its best. How to make Indonesian Rendang fries? Main course Indonesian-Dutch 2 servings 20 min 30 min 50 min

Preheat the oven to 220°C (200°C fan). Peel the sweet potatoes and cut them into fries about 1 cm thick. Pat them very dry with paper towels—moisture is the enemy of crispiness. Toss with 2 tablespoons sunflower oil, salt and a pinch of cayenne pepper and arrange in a single layer on a baking sheet lined with parchment paper.
Bake the fries for 25 to 30 minutes, turning halfway through. They are done when the edges start to brown and the exterior feels crisp. Sweet potato never gets as crunchy as regular fries, but a high temperature and dry potatoes go a long way.
Meanwhile make the rendang sauce. Heat a little oil in a pan over medium heat. Add the rendang paste and fry for 2 minutes until fragrant. Pour in the coconut milk and let it gently reduce for 10 minutes over low heat. Add the soy sauce and a pinch of brown sugar and stir well. The sauce should be thick enough to cling to the fries.
Cook the eggs. Bring a pan of water to a boil, gently lower the eggs in and cook exactly 7 minutes for a creamy yolk. Immediately transfer them to cold water to stop the cooking. Peel and halve them just before serving.
Make the gado gado salad. Blanch the green beans for 3 minutes in lightly salted water, rinse under cold water and drain. Make the peanut sauce by stirring the peanut butter, coconut milk, lime juice, soy sauce and sambal into a smooth sauce. Add a splash of warm water if the sauce is too thick. Toss the green beans with the bean sprouts, cucumber and a few tablespoons of the peanut sauce.
Make the kimchi mayonnaise. Finely chop the kimchi and mix with the mayonnaise, sesame oil and a little kimchi juice for extra tang and depth. Taste and adjust. The mayonnaise can have a good kick—the tangy‑spicy note cuts through the richness of the rendang.
Fry the cassava krupuk. Heat a layer of sunflower oil in a small pan over high heat. The oil is hot enough when a piece of krupuk puffs up within 2 seconds. Fry the krupuk chips in small batches so they have room to expand. Remove as soon as they have puffed up and drain on paper towels. Work quickly—too long in the oil will make them soft.
Assemble the dish in a deep plate. Place the sweet potato fries as the base. Spoon the warm rendang sauce over them. Arrange the gado gado salad alongside on the plate. Add the halved eggs. Drizzle the kimchi mayonnaise over everything and stick the cassava krupuk upright so they stay crisp. Serve immediately.

Street food Indonesian Fusion Sweet potato Weekend dinner Special 800 g sweet potatoes 2 tablespoons sunflower oil 1 teaspoon salt 1 pinch cayenne pepper 3 tablespoons rendang paste (from a jar) 200 ml coconut milk (for the rendang sauce) 1 tablespoon soy sauce 1 teaspoon brown sugar 4 eggs 150 g green beans, trimmed 100 g bean sprouts 100 g cucumber, thinly sliced 3 tablespoons peanut butter (natural) 50 ml coconut milk (for the peanut sauce) 1 tablespoon lime juice 1 tablespoon soy sauce 1 teaspoon sambal oelek 80 g kimchi 4 tablespoons mayonnaise 1 teaspoon sesame oil 1 tablespoon kimchi juice 80 g dry cassava krupuk chips (unfried discs) 150 ml sunflower oil (for frying the krupuk) Baking sheet Parchment paper Large frying pan or wok Small saucepan Saucepan Mixing bowl Cutting board Sharp knife Deep plate Deep plates deep-plate dinner plates dinner-plates Chopping Board chopping-board Chef's knife chefs-knives Alessi Deep Plates All-Time ø 22 cm - 4 pieces - Guido Venturini - AGV29/2 Alessi ["Deep plate"] Cosy & Trendy Deep Plates / Pasta Bowls Merio ø 21.5 cm - 6 pieces Cosy & Trendy Diep bord Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup Sticky teriyaki rice with chicken and sesame foodies-sticky-teriyaki-rice-with-chicken-and-sesame Beef stew with Hertog Jan beer foodies-beef-stew-with-hertog-jan-beer Roasted sweet potato soup with coconut milk and red curry foodies-roasted-sweet-potato-soup-with-coconut-milk-and-red-curry

Recipe

Indonesian Rendang Fries

A plate full of character: crispy sweet potato fries with a rich rendang sauce, a fresh gado gado salad, a soft‑boiled egg, spicy kimchi mayonnaise and airy cassava krupuk. Street food at its best.

Course	Main course
Kitchen	Indonesian-Dutch
Servings	2 servings

Preparation time

Preparation time	20 min
Time in oven	30 min
Total	50 min

Equipment

Baking sheet
Parchment paper
Large frying pan or wok
Small saucepan
Saucepan
Mixing bowl
Cutting board
Sharp knife
Deep plate

Ingredients

800 g sweet potatoes
2 tablespoons sunflower oil
1 teaspoon salt
1 pinch cayenne pepper
3 tablespoons rendang paste (from a jar)
200 ml coconut milk (for the rendang sauce)
1 tablespoon soy sauce
1 teaspoon brown sugar
4 eggs
150 g green beans, trimmed
100 g bean sprouts
100 g cucumber, thinly sliced
3 tablespoons peanut butter (natural)
50 ml coconut milk (for the peanut sauce)
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon sambal oelek
80 g kimchi
4 tablespoons mayonnaise
1 teaspoon sesame oil
1 tablespoon kimchi juice
80 g dry cassava krupuk chips (unfried discs)
150 ml sunflower oil (for frying the krupuk)

How to make Indonesian Rendang fries?

Preheat the oven to 220°C (200°C fan). Peel the sweet potatoes and cut them into fries about 1 cm thick. Pat them very dry with paper towels—moisture is the enemy of crispiness. Toss with 2 tablespoons sunflower oil, salt and a pinch of cayenne pepper and arrange in a single layer on a baking sheet lined with parchment paper.
Bake the fries for 25 to 30 minutes, turning halfway through. They are done when the edges start to brown and the exterior feels crisp. Sweet potato never gets as crunchy as regular fries, but a high temperature and dry potatoes go a long way.
Meanwhile make the rendang sauce. Heat a little oil in a pan over medium heat. Add the rendang paste and fry for 2 minutes until fragrant. Pour in the coconut milk and let it gently reduce for 10 minutes over low heat. Add the soy sauce and a pinch of brown sugar and stir well. The sauce should be thick enough to cling to the fries.
Cook the eggs. Bring a pan of water to a boil, gently lower the eggs in and cook exactly 7 minutes for a creamy yolk. Immediately transfer them to cold water to stop the cooking. Peel and halve them just before serving.
Make the gado gado salad. Blanch the green beans for 3 minutes in lightly salted water, rinse under cold water and drain. Make the peanut sauce by stirring the peanut butter, coconut milk, lime juice, soy sauce and sambal into a smooth sauce. Add a splash of warm water if the sauce is too thick. Toss the green beans with the bean sprouts, cucumber and a few tablespoons of the peanut sauce.
Make the kimchi mayonnaise. Finely chop the kimchi and mix with the mayonnaise, sesame oil and a little kimchi juice for extra tang and depth. Taste and adjust. The mayonnaise can have a good kick—the tangy‑spicy note cuts through the richness of the rendang.
Fry the cassava krupuk. Heat a layer of sunflower oil in a small pan over high heat. The oil is hot enough when a piece of krupuk puffs up within 2 seconds. Fry the krupuk chips in small batches so they have room to expand. Remove as soon as they have puffed up and drain on paper towels. Work quickly—too long in the oil will make them soft.
Assemble the dish in a deep plate. Place the sweet potato fries as the base. Spoon the warm rendang sauce over them. Arrange the gado gado salad alongside on the plate. Add the halved eggs. Drizzle the kimchi mayonnaise over everything and stick the cassava krupuk upright so they stay crisp. Serve immediately.

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Rendang paste varies a lot by brand: one is sweeter, another more roasted and spicy. Taste the sauce as it reduces and adjust with a little sugar for sweetness or a drop of fish sauce for more depth. Sweet potato fries are naturally moist, so patting them dry is not an optional step. If you use an airfryer, bake the fries at 200°C for 18 to 20 minutes for an even crispier exterior. Assemble the plate only when the fries are just out of the oven— the longer you wait, the softer they become.

No cassava krupuk nearby? Prawn crackers or emping also work fine, as long as you fry them fresh just before serving. For a more filling meal, add a scoop of white rice alongside the fries. Leftover rendang sauce? It's even better the next day and goes well with rice or as a dip for satay. Store the kimchi mayonnaise for up to three days in a sealed container in the fridge. To make the dish vegetarian, use tempeh cubes instead of a meat base in the rendang sauce.

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