Indonesian cuisine

Telur Berwarna - Marbled Eggs

Telur Berwarna – Marbled Eggs

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.Read More
Kwetiau Goreng Stir Fried Flat Rice Noodles

Kwetiau Goreng

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.Read More
Shrimp Cracker

Prawn Crackers

Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.Read More
Base Gede - Balinese Basic Spice Paste

Base Gede – Balinese Basic Spice Paste

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.Read More
Kue Lapis Surabaya

Kue Lapis Surabaya

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. Read More
Opor Ayam

Opor Ayam – Braised Chicken in Coconut Milk

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java.Read More
Serundeng - Sauteed Grated Coconut

Serundeng – Sauteed Grated Coconut

Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice.Read More
Balinese Cuisine

Balinese Cuisine

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.Read More
Lawar Ayam - Green Bean Salad with Chicken

Lawar Ayam – Green Bean Salad with Chicken

No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing. Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.Read More
Chicken Satay Ponorogo

Sate Ponorogo – Chicken Satay Ponorogo

Sate Ponorogo is a variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chilli sauce and garnished with shredded shallots, sambal, and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called “bacem” and is served with rice or lontong (rice cake).Read More