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Indonesian Marinade

by Erika Nicole Kendall

2 small serrano peppers – can substitute with 2 medium jalapeños
6 tbsp fresh ginger
1 medium onion
1 garlic head (10 cloves)
2 tbsp sesame oil
4 tbsp olive oil
1/2 cup honey
6 tbsp molasses
1 cup brown sugar
3 cups soy sauce


To start the marinade, de-seed the peppers and then give them a rough chop. Puree them briefly in a food processor. Next, peel the ginger and then give it a quick chop. For the onion, again, just roughly chop it. Next, peel the garlic and add it to the food processor, along with the ginger, onion and puree until quite fine.

Next, heat the sesame oil over medium heat and then add the onion mixture and cook until the onions start to release their juices, about a minute or two. Then turn the heat to medium low and mix in the olive oil, honey, molasses and brown sugar. Stir until the sugar has almost completely dissolved, then add in the soya sauce. Bring to a quick boil, then reduce the heat and let simmer for about 30 minutes. Once done allow the marinade to cool completely before using it.

*Note: Some brands and types of soya sauce can be quite salty, so be sure to taste it first. If the soya sauce seems overly salty, you can substitute one cup of soya sauce for one cup of water.

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