Indonesian Regional Cooking
Sumatran chunky mutton curry (Gulai bagar)
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 is influence...
Indonesian tofu sambal goreng (Sambal goreng tahu)
My love affair with Indonesian food started on the island of Bali over 25 years ago. I was pleasantly surprised by the new and lovely...
Indonesian yellow coconut rice (Nasi kuning)
Rice is the staple starch of Java and Indonesia. While we walked around temples and volcanoes, our guides told me that the average...
Indonesian mutton martabak (Martabak Mesir)
I wanted to wish all of you, Eid Mubarak. To celebrate this festival, I have made this very old and traditional Indonesian Muslim dish. I...
Indonesian sambal ulek
Sambal is a core ingredient in the Indonesian table and feast. No meal is complete without at least one sambal. Usually, three to four...