Quesbo Little Chefs · Cooking adventures around the world
A colourful pan. A fragrant skewer.
A golden bite of banana.
Discover mild nasi goreng, chicken satay and crisp banana fritters. Three family cooking discoveries, plenty of questions and a new stamp for your tasty passport.
Halo! Welcome to a new stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, choose your kitchen jobs and discover how good food comes together one small step at a time.
Our menu explores three family adaptations inspired by Indonesian cooking: savoury fried rice, gently seasoned chicken skewers and sweet banana fritters. Indonesia has many regional food traditions, and one small menu is just a beginning. Choose one dish today, or explore all three across several cooking sessions. Each recipe makes enough to share between four.
Choose your first taste
A little taste of Indonesia
Indonesia is an island country in Southeast Asia with a wide variety of regional cuisines. Rice, vegetables, aromatic seasonings and many ways of cooking fruit appear across its food traditions. Nasi goreng, satay and pisang goreng are our three starting points, made here as gentle family adaptations.
Quesbo’s imaginary passport adventure
Quesbo opened the cooking passport and drew three empty circles. “What shall we discover?” asked one little chef. They watched a grown-up turn pale rice into a glossy golden panful, smelled the satay sauce and noticed how a soft banana gained a crisp coat. Each circle filled with a drawing and a question. Nobody needed to know every answer before beginning. Curiosity had brought everyone to the kitchen; tasting together gave them something new to talk about.
What changed most while you cooked: the colour, the smell, the texture or your idea of the dish?
A colourful pan 01 / 03
Mild Nasi Goreng
Sweet-savoury Indonesian-inspired fried rice with egg and colourful vegetables
A little kecap manis turns this rice a warm brown and gives it a gentle sweet-savoury flavour. Peas, carrot and scrambled egg bring colour to every spoonful. Our family version leaves out hot chillies and shrimp paste, while keeping the pleasure of a freshly cooked pan of nasi goreng.
Ingredients
For the fried rice
- 3 × 250 g unopened pouches plain cooked long-grain rice, labelled suitable for direct pan or wok heating
- 4 medium eggs
- 2 tbsp rapeseed or sunflower oil
- 1 small onion, finely chopped
- 1 medium carrot, about 100 g, peeled and cut into very small cubes
- 2 garlic cloves, finely chopped
- 100 g frozen peas
- 2 tbsp water
- 3 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tsp reduced-salt soy sauce
To serve
- Cucumber slices and tomato wedges
- Lime wedges, optional
Cook together
Little hands can- Measure the sauces before cooking.
- Loosen rice grains through the closed pouches.
- Arrange cucumber and tomato on serving plates with help.
- Chop ingredients, handle raw egg and clean up afterwards.
- Manage the hot pan and stir-frying.
- Check that rice is steaming hot throughout and then safe to eat.
Large wide non-stick frying pan or wok, Spatula, bowl and fork, Measuring spoons, knife and chopping board, Clean food thermometer
Let’s cook
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Prepare before the pan gets hot
Wash hands. An adult chops the onion, carrot and garlic and prepares the cucumber and tomato on a clean board. Measure the kecap manis and soy sauce into a small bowl. Gently squeeze the unopened rice pouches to loosen the grains, then open them. Do not microwave or heat the rice first: it will heat once in the pan.
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Scramble the eggs
An adult beats the eggs in a bowl, then heats 1 teaspoon of the oil in a large, wide non-stick frying pan or wok over a medium heat. Add the eggs and stir for about 2 minutes until set into small pieces. Transfer to a clean plate. Wash hands and equipment after contact with raw egg.
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Soften the vegetables
Add the remaining oil to the pan. Cook the onion and carrot over a medium heat for about 5 minutes, stirring, until the onion is soft and the carrot begins to soften. Add the garlic for 30 seconds, then the frozen peas and 2 tablespoons water. Cook for another 2–3 minutes; follow any longer cooking requirement on the pea packet.
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Add the rice and sweet soy sauce
Add the rice and loosen any clumps with the spatula. Pour in the measured sauces and stir carefully so the grains become evenly coloured. Stir-fry for about 4–5 minutes, or at least as long as the rice packet requires, until the rice and vegetables are steaming hot throughout. If your pan is too crowded to stir easily, divide the ingredients and cook two smaller batches.
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Bring it all together
Return the scrambled egg to the rice and stir for another 1–2 minutes until everything is thoroughly hot. An adult can check the centre of the well-stirred rice with a clean thermometer: aim for at least 75°C for 30 seconds. Break up any remaining cold clumps and continue heating if needed.
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Serve a colourful plate
Divide promptly between four plates. Add cucumber and tomato, with lime wedges on the side if wanted. Let children’s portions cool to a comfortable eating temperature. Compare the sweet soy flavour with a little squeeze of lime before choosing your favourite.
From the table: Nasi goreng means fried rice in Indonesian. Versions vary between homes and regions; kecap manis gives many of them a sweet-savoury flavour. This mild family adaptation uses egg, peas and carrot.
↑ Back to the recipe menuA fragrant skewer 02 / 03
Mild Chicken Satay
Tender sate ayam skewers with a creamy peanut dip
These small chicken pieces take on the flavour of sweet soy, lime and coriander before a grown-up bakes them. Serve the smooth peanut dip separately so everyone can choose how much to add. Children can measure the marinade before it meets the raw chicken and set out a colourful plate for sharing.
Ingredients
For the chicken
- 600 g boneless skinless chicken thigh fillets
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp rapeseed or sunflower oil, plus a little for the tray
- 1 tbsp lime juice
- 2 garlic cloves, finely grated
- 1 tsp ground coriander
For the peanut dip
- 80 g smooth peanut butter
- 200 ml coconut milk, stirred before measuring
- 1 tbsp kecap manis
- 1 tsp reduced-salt soy sauce
- 1 tbsp lime juice
- 1–3 tbsp water, if needed
To serve
- Cucumber sticks and tomato wedges
- Freshly cooked rice, if wanted, prepared according to its packet
Cook together
Little hands can- Measure and mix the marinade before raw chicken is added.
- Measure the peanut-dip ingredients if peanuts are suitable for your household.
- Set out plates and count the portions.
- Cut and marinate raw chicken and clean equipment afterwards.
- Thread skewers, use the oven and check chicken temperatures.
- Cook the sauce and remove chicken from hot skewers for children.
Mixing bowl and cover, Knife, chopping board and grater, Eight oven-safe metal skewers, Rimmed roasting tray, tongs and oven gloves, Small saucepan and whisk, Clean food thermometer
Let’s cook
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Mix a fragrant marinade
Wash hands. In a bowl, mix the 2 tablespoons kecap manis with the oil, lime juice, garlic and ground coriander. Young cooks can measure and stir at this stage, before the raw chicken is added. Keep the ingredients for the peanut dip separate.
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Marinate the chicken safely
An adult cuts the chicken into even pieces about 2 cm across; do not wash raw chicken. Add to the marinade, mix, cover and refrigerate at 0–5°C for 30 minutes. Wash hands, board and knife thoroughly, keeping raw chicken and its juices away from foods ready to eat.
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Prepare the skewers and oven
Heat the oven to 200°C / 180°C fan. Lightly oil a rimmed roasting tray. An adult threads the chicken onto eight oven-safe metal skewers, leaving a little space between pieces, and lays them in a single layer on the tray. Discard the remaining raw-chicken marinade. For children, the cooked chicken will be removed from the skewers before serving.
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Bake until cooked through
An adult bakes for about 20–25 minutes, turning the skewers halfway through with tongs. The chicken should be lightly browned and cooked through. Check several of the thickest pieces with a clean food thermometer, away from the metal skewer: their centres must reach at least 75°C for 30 seconds. Continue cooking if needed; colour alone is not the check.
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Make the smooth peanut dip
While the chicken bakes, put the peanut butter, coconut milk, 1 tablespoon kecap manis and 1 teaspoon soy sauce into a small saucepan. An adult heats gently, whisking until smooth, then simmers for about 5 minutes, stirring. Add a little water if the dip is too thick. Remove from the heat and stir in the lime juice. This sauce must not touch raw chicken or used marinade.
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Share with a dip on the side
An adult transfers the cooked chicken to a clean plate and lets it rest briefly, then slides it off the hot skewers for children. Serve with cucumber, tomato and the warm peanut dip in separate small bowls. Check both chicken and sauce have cooled to a comfortable temperature. Add freshly cooked rice if this is your main meal.
From the table: Sate ayam is Indonesian chicken satay. There are many satay styles and sauces across Indonesia. Our mild version uses an oven and a simple smooth-peanut-butter dip for an approachable home adaptation.
↑ Back to the recipe menuA golden finish 03 / 03
Pisang Goreng Banana Fritters
Golden batter outside, soft sweet banana inside
Pisang goreng brings a crisp coat and a soft banana centre together in one warm bite. Little chefs can peel the bananas and measure the batter ingredients; a grown-up takes over completely for frying. Our home version uses firm, ripe supermarket bananas and a simple flour-and-rice-flour coating.
Ingredients
For the fritters
- 4 medium ripe but firm bananas, yellow rather than very soft or heavily spotted
- 75 g plain wheat flour
- 50 g rice flour, not glutinous rice flour
- ½ tsp baking powder
- 2 tsp caster sugar
- A small pinch of salt
- 150 ml cold water, plus a little more only if needed
- ½ tsp vanilla extract, optional
For frying
- Frying oil suitable for your electric deep fryer, using the type and amount specified in its instructions
Cook together
Little hands can- Peel the bananas before an adult cuts them.
- Measure the dry ingredients and help whisk the cold batter.
- Set out plates while the grown-up does all the frying.
- Cut the bananas and manage all work near hot oil.
- Operate the fryer and handle the coated bananas and draining utensils.
- Check the hot centres have cooled before serving.
Mixing bowl, whisk and measuring jug, Scales, measuring spoons, knife and plate, Electric deep fryer approved for wet-battered food, Suitable frying utensils as specified by the appliance, Draining rack and tray
Let’s cook
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Prepare the bananas
Wash hands. Peel the bananas and let an adult halve each one lengthways, making eight long pieces. Keep them on a dry plate. Firm ripe bananas hold their shape better than bananas that are already mushy.
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Whisk the batter
Mix the plain flour, rice flour, baking powder, sugar and salt in a bowl. Gradually whisk in the cold water and optional vanilla until smooth. It should coat a spoon in a thin layer; add water a teaspoon at a time only if very thick. Do not taste uncooked flour batter.
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A grown-up sets up the fryer
Use an electric deep fryer whose instructions allow wet-battered foods. An adult sets it on a stable surface, adds the specified oil within its fill marks and heats it to 175°C, following the appliance’s instructions. Keep children away from this area. Place a draining rack over a tray nearby; the adult remains with the fryer throughout.
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Coat a few pieces at a time
An adult dips two or three banana halves into the batter, allowing excess to drip back into the bowl. Lower them carefully into the hot oil using the fryer manufacturer’s method for wet-battered food. Do not overload the fryer or put wet batter into a dry basket unless its instructions specifically allow that method.
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Fry until golden and drain
Fry each small batch for about 3–4 minutes, turning carefully with suitable utensils if needed, until the coating is golden and crisp. Lift out using the appliance’s recommended utensils and drain on the rack. Let the oil return to its set temperature before the next batch. Discard unused batter. Switch off the fryer and leave the oil to cool securely out of children’s reach.
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Let the centres cool before tasting
Rest the fritters for several minutes. An adult cuts one open and checks the banana centre as well as the coating: the inside can stay very hot. Serve two pieces per person once comfortable to eat. Enjoy them plain so you can compare the crisp outside with the naturally sweet banana.
From the table: Pisang goreng means fried banana. It is enjoyed in Indonesia in many forms, using different bananas and coatings. This simple family adaptation uses firm, ripe everyday bananas and a light batter without breadcrumbs.
↑ Back to the recipe menuThree words for your cooking notebook
Nasi goreng: Fried rice. Our version uses gentle seasoning and colourful vegetables.
Satay: Small pieces of seasoned food cooked on skewers. Our recipe uses chicken with a peanut sauce.
Pisang goreng: Fried banana. Our bananas wear a crisp batter coat.
Your tasty passport · Indonesia
You asked. You noticed.
You discovered something new.
A good question can start a delicious discovery. Record what you noticed while cooking and choose one thing you want to explore next.
- Write INDONESIA at the top of a new notebook page. Draw the dish you made and add the date.
- Before cooking, write or draw one question about an ingredient or a cooking step.
- After cooking, record something you noticed with your eyes, nose or taste buds. Ask a grown-up before tasting anything.
- Earn your CURIOSITY stamp: share your discovery and choose one new question for your next kitchen adventure.
Food detective: Why do we look at the ingredients before cooking and again afterwards? Heat and mixing can change colour, smell and texture. Noticing those changes helps us learn what cooking does, while a grown-up follows the recipe’s safety checks.
A word for your journey: Halo — hello. At the table: Selamat makan — Enjoy your meal.
Food and discovery notes for grown-ups
This original Quesbo adventure offers approachable family adaptations with mild seasoning and clearly shared cooking jobs. Nasi goreng, satay and pisang goreng have many regional and household versions; this menu offers a small introduction to Indonesia’s varied cooking. Follow each recipe’s specific cooking and storage guidance, especially for chicken, cooked rice, peanuts and hot oil. Recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
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