This is a recipe from the island of Lombok, off the coast of Bali. It is a very traditional recipe that beautifully brings together the islands' spice profile. The spatchcocked chicken is brushed with a deep sambol sauce, one that is fiery and bold. When I first tasted the marinade, it was too spicy to use, so I diluted it a bit with pureed tomatoes to maintain the bright colour and calm the spices. The meat was brined oevrnight and the chicken turned out succulent and wonder

From West Sumatra, Minangkabau, comes this aromatic dish, rich and loaded with subtle flavours. It is iconic, a classic, and, in my opinion, fabulous. The curry starts with a paste called bumbu kunning, made from turmeric, coconut milk, and aromatics. Minangkabau cuisine is composed of aromatics, earthy flavours, layers, and boldness. It is traditionally a village dish, cooked in traditional earthen pots, with the ingredients added slowly throughout the cooking process. There

Bakso comes from the Chinese term "bak (meat) + so" (paste) and is a meatball soup of Chinese origins. The Chinese migrated to Indonesia...