The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.
A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.
Kwetiau goreng (Indonesian for “fried flat noodle”) is a Chinese Indonesian and Malay Singaporean stir fried flat rice noodles, it is a flavourful and spicy fried noodle dish common in Indonesia.
Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.
Nasi liwet is a succulent rice dish cooked in coconut milk, chicken broth and spices, from Solo, Central Java, Indonesia.
An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.
Lapis Surabaya is a 3 layered cake – Three batter mixes are prepared, two with naturally produced yellow colour, the other mixed with cocoa powder to produce a dark brown colour.
Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java.
Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.