Koeliner Magazine

A GUIDE TO THE EATERIES OF INDONESIA A GUIDE TO INDONESIAN SNACKS

CHOOSING THE RIGHT INGREDIENTS

PREPARING INDONESIAN DISH

FOOD IN INDONESIA

MEDAN’S CULINARY GUIDE

Koeliner

Celebrating Indonesia’s National Dish

Special Edition

Koeliner

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Content pp. 8

Ala Chef With Chef Farah Quinn

pp.12

Restaurant Review: Bunga Rampai

pp. 16

Restaurant Review: Namaaz Private Dining

pp. 24

Restaurant Review: Remboelan

pp. 28

Celebrating Indonesia’s National Dish

pp. 32

Preparing Indonesian Dish

pp. 36

Medan’s Culinary Guide

pp. 40

Food in Indonesia

pp. 44

A Guide to the Eateries of Indonesia

pp. 48

A Guide to Indonesian Snacks

pp. 52

Choosing the Right Ingredients

pp. 56

Recipe: Beef Rendang

pp. 58

Recipe: Chicken Noodle Soup

pp. 60

Recipe: Tuna Curry

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Editor’s Note Koeliner is a special edition magazine involving artists with whom the idea of simple, small-scale entertaining resonates. We have come together to produce this issue as our way of advocating the natural approach to Indonesian dish that we love.

You’ll notice that every element the features, photography, and general aesthetics reflects the way we feel entertaining should be: simple, uncomplicated, artistic, and uncontrived. We recognize that food shared with friends energizes us and anchors our relationships.

In this issue, we offer practical ideas and reflective essays on serving Indonesian dish. Features begin with interview with famous chef, review of Indonesian restaurants, cooking techniques, Indonesian regional foods, choosing ingredients, Indonesian snacks, and recipes of popular Indonesian dish.

Many ideas are shared exclusively through imagery and films without rigid guides, leaving room for your own personality and creative touch. Our goal is for this special issue to be an inspiring and reflective experience for each contributor and reader involved.

Throughout the process of compiling this issue we have learned that the value of these small gatherings is not only in the quality of the food as much as it is about the time spent together while eating and enjoying Indonesian dish. Mostly this magazine is all about inspiring one another to share about Indonesian dish.

Editor,

Phoebe Eunice

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Editorial PHOEBE EUNICE Editor & Art Direction

DAISY CAROLINE Photography, Contributing Writer

JULIA VERONICA Photography, Contributing Writer

AMANDA JONES Primary Designer

TONY WHEELER Contributing Writer

MARIUS TJENDERASA Photography

ERIN JOHNSON Art & Design

JENNY STEFFENS Contributing Writer

JAIME MAGDALENA Photography

NIKOLE HERIOT Photography, Contributing Writer

BRITTANY WATSON Illustration

GREGORY RODGERS Contributing Writer, Photography

TARA BRADY Photography, Contributing Writer

SARAH WINWARD Floral

DAVID WINWARD Contributing Writer

ANNA LAITINEN Illustration

TANYA ROBERTS Stationery, Contributing Writer

LISA WARGINER Photography, Contributing Writer

BRIAN FERRY Photography, Contributing Writer

ANDREA CHENG Photography, Contributing Writer

ADISTY SULAIMAN Contributing Writer

ANDREW GALLO Filmmaker

ALEC VANDERBOOM Photography

ALBA LEADER Contributing Writer

CLARISSA GALLO Photography, Contributing Writer

WITA WORLD Photography, Contributing Writer,

LEIGH PATTERSON Contributing Writer

CATHERINE WILLIAMS Sales, Copy

TIM ROBISON Photography

JESSICA COMINGOR Proof & Design

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Ala Chef With Chef Farah Quinn This woman is not a celebrity who often loiters on the screen or the big screen. Yet, her name is increasingly prestige. After the kitchen brings the culinary program ‘Ala Chef’, Who does not know Farah Quinn?

A beautiful and sexy figure.

Adisty Sulaeman

Frills sexy indeed seem to continue to cling to him. Understandably, women who have succeeded in bearing the title with a specialty pastry chef does have a near-perfect physical. Long black hair that fell, eyes sharp eyes, sexy lips, beautiful chest and legs level. Needless to say, not a few eyes enchanted see him. Especially the men. Grateful for the physical grace that has been owned, Farah still felt disappointed. Why? Apparently, a lot of stigma that regard it is not a real chef.

“Because today there are many people who assume I can not cook and just looks alone capital, and bla bla bla. Many are native blasted me alone. But I hope they get to know me first. It’s better if they get to know me first and only judge I was like, “he regrets.

Run run profession chef owner weighs 50 kg with a height of 172 cm is not easy. Because, not only physical capital with the look alone, as many people think. Since young, Farah has liked the cooking world, “Perhaps from grade 1 I’ve had the pleasure to play in the kitchen with flour and sugar.

Because my mother was also happy to cook, so if I like to play in the kitchen, he had never forbid me. Actually it is a derivative of a grandmother I was also very good cook. “ Her love is so high on the culinary world finally ushered Carson Quinn’s wife continued her education at the Pittsburgh Culinary Institute. While Farah began to hone his ability to work in Lydia’s Pittsburgh, famous Italian restaurant in Pittsburgh, Pennsylvania.

Not only that, the mother of Armand Fauzan Quinn also been a pastry expert at the Arizona Biltmore Resort, World Pastry Championships. With all the knowledge that he had, with her husband, in 2005 he opened the restaurant opens at Camus in New York.

Having wandered in the land, now enthusiasts of traveling is also enjoying his career in his native country, Indonesia. The following interview excerpts were so warm between Farah Quinn herself.

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Hi, how are you?

Hey. Fine, thank you. Just another busy ya.

In addition to bringing the program “Ala Chef”, are you busy anything?

In addition to the “Ala Chef” I again many program activities off the water, but it is also a lot of photo shoots, interviews, and a guest on the show program.

Loss of free time huh?

Hahaha, yes ya. If there is a chance, I want to travel outside of Jakarta, for one or two days. If possible to Bali. At least I can be refreshing.

Oh yes ... definitely exciting! Initially to Indonesia also aims for the holidays, right?

Yes. At first I just wanted a vacation only to Indonesia at the husband, but finally met some people who invite collaboration, and finally I stay out here.

Can you tell us initially could join in the program?

One producer in Trans TV contacted me, they apparently already had the idea and concept of cooking programs. Well, because one of the producers had never met and know me, I finally offered. They want a woman chef. Indeed, the chef usually a guy, right? They want to create a different concept.

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So, there is a plan to stay here?

Ya ... now did I not know for sure. But right now, I love it here, I love being here. I again enjoy. I think today my life is here. I do not know for the future. Do I want to continue here or going back to America, but at the moment I’m enjoying living in Jakarta. Live it first.

It is undeniable that many cultivated fields chef Adam.

Why choose to become a chef?

If the US actually cooks already mix yes. Between women and men, it’s a common proffesion. And why I chose to become a chef, Because my passion is there. So this profession is a profession that I really like and enjoy childhood. I like to cook, like to bake, so I majored cooking school. Yes, I really like working in this industry.

Still remember the first menu in the making?

In the past, I was pleased to make agar seaweed. It feels very proud to be able to make it, I also like to make a rum ball. After a rather large, I make cakes. Oh yes, I used to make ice cream. Bikinnya easy.

What culinary development in the country?

I now see cooking school in Indonesia has a lot of good. And the profession of being a chef has been much appreciated. Culinary in Indonesia today are rising-rising. Everybody wants to cook. It’s really good now.

You’ve made the restaurant Camus in New York, did not want to open a business here?

Later. Because I currently schedule is very crowded, and I am currently opening a restaurant there, I can not let other people who undergo it. Should I alone in charge. So, if I want to open a restaurant business, especially if you use my name, I had a total of there. Must control everything. It’s like having a baby, you know? Well, now that my schedule was full-full, so I think later.

What difficulties often encountered when you open a restaurant?

Umh ... definitely a lot of ups and downs. Sukanya, maybe it’s like watching a baby grow. We see how it works, how many people who come and enjoy a dish of us. While grief, because we live our own, then we can not vacation. Should always be there. Although we are already in the house, if anything, we have to go back to the restaurant again. Should standby. So as a doctor, should continue to work, hahahaha. But it’s a great experience.

“Since high school I’ve been to school there.

So by chance I went there. Now, when schools want to take the pastry, then in Indonesian culinary is also not very appreciated, different from now. Indonesia’s new culinary flourish, the last few years alone. 10 years ago, when we select a cooking school here, people will terkaget. I myself, when taking a cooking school there, my friend’s parents from Indonesia, still protesting why his son take cooking department. Usually the parents want to take their children or other economic schools, while cooking, so the question.”

Valuable experience what you learned to open a restaurant?

Truly an experience not to be forgotten. Like many people say, your first restaurant IS ALSO learning a new thing, after that you will get so much knowledge, and it’s very true.

In one of the American print media, you had been named as a sexy young chef from Indonesia. How do you feel?

Yes, every time in the interview in the American mass media, I always say come from Indonesia. This is very encouraging. It’s really good.

When she first appeared in the newspaper there, it’s so amazing. One pride as we have in the country, and they recognize us through what we do. And I hope that people here are ALSO proud of that.

Of course we are proud! Wait, is it still a lot to hear comments skewed?

Yes. Because I also know a lot of people underestimate what I’m doing. I know I’m not perfect for everyone, but at least, do not judge me from the way I look. I get a job is not an easy way, and not by capital looks alone. They only see me on television. This is not just cook it, and I do not want people to misunderstand. I want everyone to know, I’m a chef, and I can cook, and if they said I’m sexy and good looking, well ... thank you. But it’s not that I rely on. Because I also have the ability.

So, how do you change that view?

Well, I’m happy with the show off air, that’s really good. They can see and interact directly with me. If just seeing it on TV, they would say, “Ah, this must be engineered. Surely there’s editor who ordered it and teach me “. So, I do more off-air shows, I think they will see the real me and it would be very helpful.

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Restaurant Review: Bunga Rampai Bunga Rampai is a prestigious restaurant located in the very heart of Jakarta, Menteng area, to be exact. Opening back since 2007, the restaurant is actually an antique Dutch colonial house turned into a restaurant, with a superb, exquisite architecture and interior that makes you go wow once you step in.

Daisy Caroline

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Popular for high-society expatriates and ambassadorial meetings or gatherings, it’s not a hyperbolic state to say that this fine-dining restaurant is a symbol of extravagance. Bunga Rampai itself means an arrangement of fragrant flowers, which are commonly used for ceremonial purpose or just mere decoration. Last weekend, I had an appointment with another foodie and since he had some event to attend around there, I decided to make this place as our meeting point.

Before I continue further, this post will be loaded with photos, and eventhough actually these were already cut up so much because Mr. K took hundreds photos just for the interior and rooms, told you Bunga Rampai has the most beautiful, luxurious, photo-taking materials quality inside and outside!

They have so many rooms and areas inside, careful you might get lost, LOL! Back then, there was only one floor for dining area, but now, there are 3 floors available for dining, and wait until you see the photos! We are so thankful to Mr. Williams, who kindly welcomed us taking photos and brought us to look around the whole place including the 2nd and 3rd floor.

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The areas are open for public but that time those were fully booked so we were seated on the first floor in the secluded area beside the waiting room. What? You read it right, there is also a waiting room, complete with Victorian-themed interior design from wallpaper, chandelier, furniture, and so on. And there is a coffee table full of snacks to munch on while you wait, everything just feels so right in a good way.

As I wrote before, we were seated in the secluded area beside the waiting room, adjacent to the patisserie under the same management of Bunga Rampai, named Serasi Patisserie. The room we were in isn’t big, but it was okay, we had more privacy there. The main dining area is big and spacious but that day they were fully booked. We came without any reservation and I think it wasn’t a smart move especially coming on a Saturday evening, but well, lesson learned.

Ladies, imagine you dress up and wearing some Louboutin’s skyscraper heels and you have to climb the stairs all the way to the beautiful third floor? Hell, no! But don’t you worry,

Because they have elevator that will bring you to any floor nice and easy! The second floor has entirely different interior design from the first floor, and it looks even more European to me.

Dominated with warm colors, the area is beautiful and inviting, although seriously I think it looks even more intimidating, This floor has seating capacity up to 80 person and again, there are many separated rooms so you can actually choose which area you like the best. There is another room that has more simplified design, just like a regular cafe in Europe with black chairs and white tables, which I think will perfectly suit younger guests.

Sadly, this time, I didn’t really order much because we were still full from our previous meals, so we just tried some recommended ones (by our waitress, so please note that the recommendations may vary). Bunga Rampai serves assorted Indonesian cuisine with fine-dining price standard, which probably doesn’t fit everyone’s pocket, but every once in a while or special occasion, it’s actually quite a good place to dine in since they also offer nice ambiance and service beside the food.

Bitter Ballen IDR 56K

Bitter Ballen is a Dutch savory snack that has become an important addition to local traditional snack since long time ago.

Similar with kroket, they only differ in size (bitter ballen: smaller) and ingredients, but I love them both. The Bitter Ballen here was served inside a cone-shaped banana leaf wraps on a flat serving plate, together with the sauce (didn’t try it though) and a tiny tong, so cute! They were pretty nice, to be honest, had very lovely, soft texture and very tasty, probably used lots of spices in the ingredients. But IDR 56K for 5 pieces of bitter ballen? Even in the Netherlands itself, this doesn’t cost that much.

Nasi Buketan IDR 95K

Steamed aromatic pandan leave rice served with diced omelet, beef skewer, galangal and turmeric fried chicken, potato and shrimp light curry, corn fritter, sweet soya bean cake fritter, sweet potato chips, served with chili bilimbi fruit peanut sauce and shrimp crackers. Indonesian food can never be unattached with rice dishes, so there I was, after trying to decide what to eat for good 15 minutes, eventually my pick went to this menu from the rice dishes section. Honestly, I was more interested to read the name and long description *ahem*, but well. The rice was soft but too dry for my liking, but the good thing is it was already tasty eaten alone. Everything else tasted decent, but some were too sweet, probably suit Javanese tongues more. The so-called Chili Bilimbi fruit peanut sauce was extremely yummy and I found it a great addition to the not-so-impressive dish. Oh yes, did I mention that the beef skewer and serundeng (sauteed grated coconut) were also my favorite?

Cumi Garing Anyar + Steamed Rice IDR 65K

Deep-fried baby squid in palm sugar, sesame oil, tomato, and oyster sauce. The squid plate is probably better shared because it came in good quantity. Sliced thinly into tiny rings, the squid was nice and palatable, with right amount of seasonings. Sweet and crunchy.

Loved this!

Banana Panakoeken IDR 42K

This Dutch version of pancake is slightly larger in diameter compared to American ones and somehow resembles crepes in my opinion. Didn’t try this but I was told it was okay, not necessarily great or special, but it was certainly big in size.

Es Bunga Rampai IDR 41K

Bubur sumsum, ketan hitam, kolang kaling, kelapa muda, cincau, cendol, santan. Or so I read on the menu. Honestly, I hardly found any ingredients above in mine and was quite disappointed by how “plain” my mixed ice was. I mean, this was recommended to me as one of their signature cold drinks, clearly I expected something much better, don’t you agree? In contrary, it was lacking of ingredients, tasted just simply boring, and I wish I could say something good about it.

Es Priyayi IDR 49.5K

“Priyayi” is a status for aristocrats in Javanese society, commonly used back then during Dutch era. This drink had nothing to do with it although I assume the name is used to describe the rich ingredients used such as kiwi and lychee. The drink had a very unique combination of tastes, dominated by sour taste, which gave an instant kick since the first sip. I would recommend this one if you happen to love something bold or kicking, either to start the appetite before main course or wash the mouth after main course.

Ice Tea Dahlia IDR 49.5K

Was expecting something more flowery in taste, but it was a fruitinfused tea with generous amount of diced apple and strawberries inside. Quite enjoyable, though.

Cikiniku IDR 45.5K

This was another recommended drink that, according to the waitress, is one of the best-selling drinks in Bunga Rampai, so clearly, it was an automatic mandatory order, right? I don’t remember the combination of fruits used for the ingredients but the taste was mostly citrusy. I think there is a soursop involved and it had distinctive taste but blended in a good, nice way.

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Restaurant Review: Namaaz Private Dining Last week 21st August 2015 was a very special day for us, because it was our 11th Anniversary. We took a day off having quality time and enjoyed each other’s company and had an amazing anniversary dinner at Namaaz Dining, a molecular gastronomy restaurant in Jakarta.

Julia Veronica & Marius Tjenderasa

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We’ve been together for 11 years and now we have problem in remembering what gifts we gave to each other in every special moments such as anniversary, birthday, etc. Therefore I need to write down this year’s anniversary gifts we gave to each other. In the early morning, Mr. Jajan surprised me with a box of beautiful bloom box, filled pastel color flowers and macarons just the way I like, the macarons were delicious and sweet just as sweet as Mr. Jajan. While for me, I chose a set of coffee equipments for him to explore his new hobby and interest in grinding and brewing his own coffee.

Out of topic for a while, there is one thing that I would like to clarify, all of our blog posts are based on our experience and personal taste. Therefore we cannot guarantee you get the same experience at every places we visited and reviewed because everyone has a different personal taste, also flavor and quality consistency in Food & Beverage industry is not easy to maintained.

So I hope all of us can support each other and respect each other’s opinion. Let’s move back to Namaaz. I got lots of question about Namaaz Dining, I guess many of you are curious about it? During our dinner, I recorded sooo many snapchat posts simply because they didn’t have any menu list or explanation.

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So the only way I could remember the details of our dinner was by recording video so I can share it with you. Namaaz Dining is the first molecular gastronomy restaurant in Indonesia where you can enjoy a set of 17 course of dishes cooked with molecular gastronomy technique for around 2-3 hours. Namaaz always serves their dish in a unique theme in every season where each season lasts for 6 – 8 months.

During our visit, the theme is ‘Childhood’ where they bring a nostalgic childhood memories into delicious dishes. They will move to the next season this October 2015 with ‘Favorite’ theme where they combine customer’s favorite dishes from the first to fifth seasons. FYI, it is located at Gunawarman street right across Woot Coffee or Martabak Boss Gunawarman. In order to dine in Namaaz, you have to make a reservation first on their website, namaazdining.com.

The space is quite limited because they only accommodate 28 seats every night so we highly recommend you to make a reservation well in advance.Dining at Namaaz cost IDR 1.155.000 per pax. There are three time slots for you to choose, 18.30, 19.00 or 19.30. Each dish will be served personally by the chefs, they will explain the philosophy and ingredients of each dish also instruction on how to eat it.

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Opor Ayam

The first dish that looks like a set of stationeries was actually an ‘Opor Ayam’ (Javanese Chicken Curry). You have to roll the ‘paper’ with all ingredients in order to enjoy it, and it tasted literally similar with ‘opor’. The paper was kinda similar with rice cake or ‘ketupat’ flavor.

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Brenebon Soup

Hearty red bean soup with haw flakes or ‘sanca’ candy, the thin round shaped candy we used to enjoy when we were small.

So nostalgic!

Permen Rokok

Do you still remember having these cigarette shaped candy?

These cigarettes were made from frozen marshmallow and popcorn wrapped in sugar paper while the cigarette ash in the ashtray was made from black sesame and ‘terasi’ or shrimp paste. They will froze the cigarette in front of you so you can enjoy the fake cigarette with smoke effect.

Bir Pletok

Non alcohol signature drink from Jakarta made from ginger, lemongrass and spices. They added a flower that I used to play with and suck the honey from the center of the flower. Nostalgic!

Pepes Ikan

Traditional steamed fish or ‘pepes ikan’ in cold salad form. The tender fish was seasoned by stirring the fish on top of huge salt board while they froze the ‘pepes’ seasoning.

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Nasi Bakar Ikan Peda

This black alien thing is inspired by Space Invader game from Atari and it is actually ‘nasi bakar ikan peda’ or baked rice with salted ‘peda’ fish served with crackers or ‘kerupuk’ thorns and sous vide egg yolk. One of my favorite dishes because it tasted literally similar with Indonesian baked rice, so flavorful and aromatic.

Balap Keong

Snail racing is a very common game for children especially boys in earlier times, this is where they get the inspiration for this dish. Inside the shell they added squid and rice noodle while ingredients on top of the spoon are spicy ‘setan’ chili and sauce. Mix and eat all ingredients in one spoon itself was made from cracker or ‘kerupuk’.

Mie Anak Mas

This dish is inspired by the nostalgic ‘Anak Mas’ noodle snack.

You can see the crispy noodle complete with a bag of seasoning.

It is consist of ‘sambal goreng hati’ or chicken liver cooked in chilli sauce topped with crunchy noodle while the seasoning plastic bag is actually edible and you have to shred and sprinkle it over the noodle.

The ‘sambal goreng hati’ was da bomb! Sooo good and seasoned very well.

Rawon

Donut and tea anyone?? Well, don’t get fooled by its shape because it is actually ‘rawon’ a strong rich tasting traditional Indonesian beef black soup. Mix until all the materials become soluble including the tea bag and voila! a cup of ‘rawon’ complete with beef and bean sprouts.

Ayam Balado

Deep fried juicy chicken with ‘balado’ chili seasoning coated with crushed frozen peas and shaped like a swing using crunchy deep fried ‘pete’ or stinky beans skin.

Ikan Asam Pade

Elastic mochi with ‘tongkol’ fish and scallop filling drizzled with spicy yet sour ‘asam pade’ sauce.

Ketan Susu

Black sticky rice with mango and milk sauce. Do you still remember this classic milky candy with rabbit mascot?? They cleverly dilute the candy into milk for this dish, love it!

Pacman

Balonku Ada Lima

“Balonku ada lima, rupa rupa warnanya meletus balon hijau hatiku sangat kacau” do you still remember this song about balloon?? This was the finale dish, where we have to blow a green balloon made from melted sugar, smashed and sprinkle it on top of other ‘balloons’.

The other ballons were sweet juice covered with delicate thin layer of coating that will literally pop in your mouth (red = ginger, blue= pandan, yellow = star anise and purple = soursop). Perfect and fun way to end our dinner!

Nasi Kornet

A can of rice with homemade corned beef with egg yolk. The corned beef itself was marinated for 10 days and cooked for 60 hours, while egg yolk was cooked in perfection creamy and melty, this dish was absolutely delicious and satisfying!

Es Krim & Dodol

Silky smooth homemade vanilla ice cream topped with crumbles, poprock candy and ‘telur cicak’ candy served with toothpaste. Nahh. just kidding, the mini tooth paste was filled with glorious sweet yet salty ‘dodol’ or Indonesian sweet toffee-like confection. So good!!

Homemade marshmallow coated with pineapple juice and star anise sprinkled with ‘kue cubit’ crumbles. Cute but didn’t taste memorable.

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Restaurant Review: Remboelan Last night I dined at Remboelan Soulfood, Plaza Senayan. Remboelan apparently means full moon in Indonesian. I guess they named it that way because the design of the restaurant is circular, in the same way that a full moon is. Because of this circular layout which occupies quite a large space it’s incredibly difficult to capture the ambience of the restaurant on film. As a result, I was not abled to get any good shots of the interior.

Alba Leader

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As I mentioned in my 2 previous posts, I’m currently on some kind of quest to discover Indonesian food, and so far I’m loving it!

Indonesian food is unique in that it’s flavors are much more complex than the subtler tastes associated with most western cuisine. The cuisine has taken it’s influence from India, the Middle East, China, and even Europe. The main staple for Indonesian cuisine is rice which is called nasi in Indonesian. Rice is eaten with most dishes here, even with soup, which is somewhat an unusual concept for westerners.

I have to say I am a complete fan of Indonesian mixed rice dishes, which differ slightly from each of the Islands. Remboelan Soulfood, I was told offers it’s diners a range of dishes which are not unique to one Island. As I scanned through the menu which was brightly patterned, I noticed there were more than 6 different rice options.

I had a hard time choosing which one I wanted more! In the end I settled for Nasi Bekat 38k, which is a rice dish combined with bean curd, tempe, beef, Indonesian vegetables, chili, coconut and herbs.

The idea behind these mixed rice dishes is to mix all the elements together, to create what can only be described as an explosion of flavor! These tastes I feel are lost in translation as I can’t really compare them to any other cuisine. The flavors of the Nasi Bekat, really complemented one another and it was a delight to eat. I noticed that Remboelan Soulfood also serve baked rice dishes which are marinated and cooked in banana leaves. I’m really interested to try those next time round.

As I have little knowledge of Indonesian style seafood, I find it’s always better to get inspiration from others. I wanted to try something I wouldn’t usually order and the Fried Gurame Fish cooked in Mango Sauce, 85k, seemed like a good option. This it turned out, is one of their specialites. Gurame is a freshwater fish native to Asia. In fact I had never actually tasted Gurame Fish until I moved to Jakarta. The fish was deep fried so the skin was perfectly crispy on the outside and the flesh was deliciously succulent. This combined with the Mango Sauce and fragrant spices and was a clear winner for me. I loved the way all the flavors blended together to make for a super yummy seafood choice. It’s sweet and spicy flavor with the textures of delicate fish flesh and crispy skin make for a really special dish.

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If you are coming to Remboelan Soulfood, be sure to order this one! When it comes to tofu, I have to say it’s one food I enjoy on any menu. Tofu is often seen as a substitute for meat because of it’s high in protein content. It is usually considered to be healthy, but tonight’s version, I have to admit was not as healthy as you might think. Indonesian’s love to fry food and that is exactly how the next dish was prepared. Tahu Susur 22k, is basically fried tofu stuffed with carrot, cabbage and chicken. I have to admit this dish is damn tasty! As with the fried fish, the fried tofu is also crispy on the outside and inside you get the wonderfully silky tofu mixed with meat and vegetables for extra punch. If you prefer to add spice, this dish is served with raw green chilies. I really enjoyed this dish & chose to forget about the vast amount of calories I was consuming, at least for one night!

After the mains and appetizer were cleared, I was actually feeling quite full. Surely it was a bad idea to order a dessert! But greedy as I am, I just couldn’t finish without having something sweet. It’s no secret that I love Ice Cream, I have done since I was a small child when my mom used to take me for Ice Cream as a treat. Coconut is native to Indonesia and I think it works particulary well when it’s made into Ice cream. Recently I discovered a fruit which was completely new to me. It’s name is Kopyor and apparently it’s a special type of Coconut which is quite rare. Kopyor has a unique flavor and when I saw it on the menu I decided to try the Kopyor Ice Cream.

The dessert I ordered, which is called Malkie’s Tape Semarang 28k, is as traditional as it gets. The base is made from fermented Cassava which is then topped with Kopyor Ice cream. Cassava is neither sweet or bitter and it’s really a flavor I’m not familiar with. I enjoyed the coconuty flavor of the Kopyor Ice Cream. The fried Cassava was not really to my taste but I’m guessing that’s because I had eaten one too many fried things! If you are looking for an Indonesian food in the Senayan area, Remboelan Soulfood is worth a try. I really enjoyed the seafood and would like to go back and try some of their other dishes. So happy eating! I will go on with my quest to find more tasty food to share with you.

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Celebrating Indonesia’s National Dish Phoebe Eunice

Nasi means rice, and goreng means fried. You put that together and it’s just “fried rice.” What makes it really unique is that it’s always made with a crazy sambal, so there’s some funk in it. The nasi sambal that we use has shrimp paste and kecap manis. Kecap is a variety of soy sauce that carries the same notes as smoky molasses.

Overall, the dish has a smoky, fermented funk to it. Nasi goreng is unlike any other fried rice I’ve come across.

Another cool thing about nasi goreng versus Chinese fried rice is the amount of bumbu spices that hit the wok. Bumbu spices are aromatic think galangal, turmeric and ginger. We have about ten different aromatics that hit the wok. Nasi goreng is especially popular in the Malay islands, Singapore and Malaysia. You can find tons of versions of it cooked in restaurants, prepared on the streets and made at home.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit. Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor. Phasellus nec placerat eros, in sodales mauris.

Praesent pretium feugiat elit, ut scelerisque libero vulputate in.

Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie.

Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante.

Finibus dignissim ex. Proin amet justo velit. In tincidunt efficitur suscipit. Vestibulum porta, enim ac tincidunt vulputate, justo purus posuere ipsum, in tristique massa tortor a arcu. Pellentesque quis pharetra ante.Nam quis neque vitae ante egestas aliquam. Nulla luctus ornare libero ac molestie. Aenean elit ligula, hendrerit in ex id, lacinia feugiat justo. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum.

Sed sollicitudin, nisi eu tempus convallis, turpis orci fermentum at euismod tortor massa vitae nisl. Suspendisse potenti. Suspendisse molestie maximus lorem a interdum. Aliquam erat volutpat. Mauris nunc ligula. Etiam molestie porttitor ipsum, et tempor erat imperdiet in. Donec nibh dolor, elementum vitae enim sit amet, dictum rutrum ex. Pellentesque aliquet rhoncus tempor. Ut euismod massa non fermentum pellentesque. Praesent vestibulum aliquam justo, dapibus semper tortor elementum quis. Curabitur vel nisi sagittis, molestie risus quis, tristique mi. Nam nec dapibus tellus, at suscipit mauris.

Cras diam magna, consequat vel porttitor ut, commodo eget eros.

Nunc sodales, dui quis rutrum molestie, nisl elit congue tellus, eu viverra ante nunc sit amet libero. Donec dignissim eros nec metus aliquet, consequat ultricies elit consectetur. Curabitur ornare, diam ut semper iaculis, quam neque efficitur leo, at convallis nulla lorem quis enim. Sed libero dui, tempor auctor tincidunt eu, suscipit eget metus. Duis congue lectus ac sem fringilla rhoncus. Nullam enim lacus, vestibulum a ante vel, lobortis pretium lacus. Etiam interdum luctus sapien, eu molestie turpis finibus ut. Integer iaculis nibh ut enim tincidunt aliquam eu mollis ligula. Proin volutpat odio sed felis rutrum, at vestibulum turpis tincidunt. Praesent tellus sem, facilisis nec dolor, gravida auctor nisi.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur celerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit. Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor. Phasellus nec placerat eros, in sodales mauris.

Morbi volutpat auctor risus, sed maximus elit facilisis in. Nam nisi arcu, ultrices vel est eget, aliquet sagittis augue. Nulla laoreet sagittis dolor nec malesuada. Quisque ac massa sagittis, interdum nibh id, sollicitudin urna. Pellentesque faucibus dui pharetra, sagittis libero quis, feugiat mi. Aenean rutrum ultricies lectus. Aliquam ut diam et lacus pulvinar sollicitudin. Praesent ultricies nisi nec nulla sagittis, quis venenatis urna mattis. Vivamus id ultricies orci. Mauris ut facilisis neque. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit.

Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna.

Koeliner 29

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit.

Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor. Phasellus nec placerat eros, in sodales mauris. Praesent pretium feugiat elit, ut scelerisque libero vulputate in. Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue. Pellentesque congue lacus eget arcu rhoncus pretium.

Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus er. tincidunt, auctor sem in, sollicitudin nibh maecenas nec augue.

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Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus dignissim ex. Proin sit amet justo velit. In tincidunt efficitur suscipit.

Vestibulum porta, enim ac tincidunt vulputate, justo purus posuere ipsum, in tristique massa tortor a arcu. Pellentesque quis pharetra.

Nam quis neque vitae ante egestas aliquam. Nulla luctus ornare libero ac molestie. Aenean elit ligula, hendrerit in ex id, lacinia feugiat justo. Morbi volutpat auctor risus, sed maximus elit facilisis in. Nam nisi arcu, ultrices vel est eget, aliquet sagittis augue. Nulla laoreet sagittis dolor nec malesuada. Quisque ac massa sagittis, nterdum nibh id, sollicitudin urna. Pellentesque faucibus dui pharetra, sagittis libero quis, feugiat mi. Aenean rutrum ultricies lectus. Aliquam ut diam et lacus pulvinar sollicitudin.

raesent ultricies nisi nec nulla sagittis, quis venenatis urna mattis.

Vivamus id ultricies orci. Mauris ut facilisis neque. Nunc sodales, quis rutrum molestie, nisl elit congue tellus, eu viverra ante nunc sit amet libero. Donec dignissim eros nec metus aliquet, consequat ultricies elit consectetur. Curabitur ornare, diam ut semper iaculis, quam neque efficitur leo, at convallis nulla lorem quis enim.

Sed libero dui, tempor auctor tincidunt eu, suscipit eget metus.

Duis congue lectus ac sem fringilla rhoncus. Nullam enim lacus, vestibulum a ante vel, lobortis pretium lacus. Etiam interdum luctus sapien, eu molestie turpis finibus ut. Integer iaculis nibh ut enim tincidunt aliquam eu mollis ligula. Proin volutpat odio sed felis rutrum, at vestibulum turpis tincidunt. Praesent tellus sem, facilisis nec dolor at, gravida auctor nisi. Sed sollicitudin, nisi eu tempus convallis, turpis orci fermentum neque, at euismod tortor massa vitae nisl. Suspendisse potenti suscipit eget metus.

Mauris vel nunc ligula. Etiam molestie porttitor ipsum, et tempor erat imperdiet in. Donec nibh dolor, elementum vitae enim sit amet, dictum rutrum ex. Pellentesque aliquet rhoncus tempor. Ut euismod massa non fermentum pellentesque. Praesent vestibulum aliquam justo, dapibus semper tortor elementum quis. Curabitur vel nisi sagittis, molestie risus quis, tristique mi. Nam nec dapibus tellus, at suscipit mauris. Cras diam magna, consequat vel porttitor ut, commodo eget eros. Praesent pretium feugiat elit, ut scelerisque libero vulputate in. Etiam euismod condimentum arcu non facilisis.

Phasellus sit amet diam vitae elit consequat porta at non augue.

Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.

Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum.

Vivamus eget sapien dapibus semper tortor.

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Preparing Indonesian Dish Phoebe Eunice

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Curabitur sed scelerisque lacus. Donec a tristique lorem.

Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculs augue efficitur, tincidunt elit. Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis.

Vivamus a ligula at ex rutrum auctor. Phasellus nec placerat eros, in sodales mauris.

Praesent pretium feugiat elit, ut scelerisque libero vulputate in. Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue.

Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus dignissim ex. Proin sit amet justo velit. In tincidunt efficitur suscipit.

Vestibulum porta, enim ac tincidunt vulputate, justo purus posuere ipsum, in tristique massa tortor a arcu.

Nam quis neque vitae ante egestas aliquam. Nulla luctus ornare libero ac molestie. Aenean elit ligula, hendrerit in ex id, lacinia feugiat justo. Morbi volutpat auctor risus, sed maximus elit facilisis in. Nam nisi arcu, ultrices vel est eget, aliquet sagittis augue. Nulla laoreet sagittis dolor nec malesuada.

Quisque ac massa sagittis, interdum nibh id, sollicitudin urna.

Pellentesque faucibus dui pharetra, sagittis libero quis, feugiat mi. Aenean rutrum ultricies lectus. Aliquam ut diam et lacus pulvinar sollicitudin. Praesent ultricies nisi nec nulla sagittis, quis venenatis urna mattis. Vivamus id ultricies orci. Mauris ut facilisis neque.

Sed sollicitudin, nisi eu tempus convallis, turpis orci fermentum neque, at euismod tortor massa vitae nisl. Suspendisse potenti.

Suspendisse molestie maximus lorem a interdum. Aliquam erat volutpat. Mauris vel nunc ligula. Etiam molestie porttitor ipsum, et tempor erat imperdiet in. Donec nibh dolor, elementum vitae enim sit amet, dictum rutrum ex.

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34  Koeliner

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit.

Aenen fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor. Phasellus nec placerat eros, in sodales mauris.

Praesent pretium feugiat elit, ut scelerisque libero vulputate in. Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue. Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus dignissim ex. Proin amet justo velit. In tincidunt efficitur suscipit. Vestibulum porta, enim ac tincidunt vulputate, justo purus posuere ipsum, in tristique massa tortor a arcu. Pellentesque quis pharetra ante.

Nam quis neque vitae ante egestas aliquam. Nulla luctus ornare liber ac molestie. Aenean elit ligula, hendrerit in ex id, lacinia feugiat justo. Morbi volutpat auctor risus, sed maximus elit facilisis in. Nam nisi arcu, ultrices vel est eget, aliquet sagittis augue. Nulla laoreet sagittis dolor nec malesuada. Quisque ac massa sagittis, interdum nibh id, sollicitudin urna. Pellentesque faucibus dui pharetra, sagittis libero quis, feugiat mi. Aenean rutrum ultricies lectus. Aliquam ut diam et lacus pulvinar sollicitudin. Praesent ultricies nisi nec nulla sagittis, quis venenatis urna mattis. Vivamus id ultricies orci. Mauris ut facilisis neque. Pellentesque quis pharetra ante.

Praesent pretium feugiat elit, ut scelerisque libero vulputate in. Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue.Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt,

Nam quis neque vitae ante egestas aliquam. Nulla luctus ornare libero ac molestie. Aenean elit ligula, hendrerit in ex id, lacinia feugat justo. Morbi volutpat auctor risus, sed maximus elit facilisis in. Nam nisi arcu, ultrices vel est eget, aliquet sagittis augue. Nulla laoreet sagittis dolor nec malesuada. Quisque ac massa sagittis, interdum nibh id, sollicitudin urna. Pellentesque faucibus dui pharetra, sagittis libero quis, feugiat mi. Aenean rutrum ultricies lectus. Aliquam ut diam et lacus pulvinar sollicitudin. Praesent ultricies nisi nec nulla sagittis, quis venenatis urna mattis. Vivamus id ultricies orci. Mauris ut facilisis neque.

Sed sollicitudin, nisi eu tempus convallis, turpis orci fermentum neque, at euismod tortor massa vitae nisl. Suspendisse potenti.

Suspendisse molestie maximus lorem a interdum. Aliquam erat volutpat. Mauris vel nunc ligula. Etiam molestie porttitor ipsum, et tempor erat imperdiet in. Donec nibh dolor, elementum vitae enim sit amet, dictum rutrum ex. Pellentesque aliquet rhoncus tempor. Ut euismod massa non fermentum pellentesque. Praesent vestibulum aliquam justo, dapibus semper tortor elementum quis. Curabitur vel nisi sagittis, molestie risus quis, tristique mi. Nam nec dapibus tellus, at suscipit mauris. Cras diam magna, consequat vel porttitor ut, commodo eget eros.

Nunc sodales, dui quis rutrum molestie, nisl elit congue tellus, eu viverra ante nunc sit amet libero. Donec dignissim eros nec metus aliquet, consequat ultricies elit consectetur. Curabitur ornare, diam ut semper iaculis, quam neque efficitur leo, at convallis nulla lorem quis enim. Sed libero dui, tempor auctor tincidunt eu, suscipit eget metus. Duis congue lectus ac sem fringilla rhoncus. Nullam enim lacus, vestibulum a ante vel, lobortis pretium lacus. Etiam interdum luctus sapien, eu molestie turpis finibus ut. Integer iaculis nibh ut enim tincidunt aliquam eu mollis ligula. Proin volutpat odio sed felis rutrum, at vestibulum turpis tincidunt. Praesent tellus sem, facilisis nec dolor at, gravida auctor nisi. auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus dignissim ex. Proin sit amet justo velit. In tincidunt efficitur suscipit. Vestibulum porta, enim ac tincidunt vulputate, justo purus posuere ipsum, in tristique massa tortor a arcu.

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36  Koeliner

Medan’s Culinary Guide Julia Veronica & Marius Tjenderasa It is no secret that Medan is very popular with its exceptional cuisine that’s why we decided to spend our weekend at Medan with one and only mission, that is to eat!

We arrived at Kuala Namu Medan airport, the new airport at Medan that has been operated since 25th July 2013. Kuala Namu Medan airport is located quite far from Medan city around 39 km.

Basically there are three options of transportation from airport to the city, car, bus and train. Train will cost you around IDR 100k per person for 40 minutes of ride, while the bus definitely is the cheapest option that will cost you around IDR 15k per person for 45 minutes to 1 hour of ride and the last option by car usually took around 45 minutes to 1 hour of ride, there are many drivers that offer airport city ride for IDR 150k per car in front of the arrival area.

We rented a car without driver for three days (IDR 250k per day) and we chose this option because it will be more convenient for us to drive around the city doing restaurant hopping by ourselves.

Talking about the food, we had a very long long long list because all of us got sooo many recommendations and suggestions on where and what to eat at Medan, now it is my turn to share with you our culinary experience at Medan hopefully it can help or inspire you. Here’s the list:

Bihun Bebek Asie/ Kumango

Medan style rice noodle with tender duck meat served with a very flavorful rich duck broth. It is very tasty and special you cannot find any where else. Kinda pricey but worth every penny!

Bakmie Hock Seng

One of the most famous noodle places at Medan, they serve Hokkien style noodle with thick noodle, fish ball, crab meat, prawn, fish cake and egg. Not my personal favorite but my friend loves it.

Tip Top Restaurant

If Jakarta has Ragusa, then Medan has Tip Top, an old school classic restaurant, bakery, cake and ice cream shop since 1934.

Here you can try their old school classic cakes or ice cream or main courses, AnakJajan saw most of the guest here order their main courses especially the fried rice and bistik menu. The cake was not soft and for the ice cream we personally still prefer Ragusa.

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Popiah Yose Rizal

It’s no secret that you can find the best popiah at Yose Rizal street Medan. The spring roll comes in two options, original non fried and fried version with meat, vegetables and crab meat filling. AnakJajan personally enjoyed the non fried version more with crunchy lettuce addition.

Macehat Coffee

Macehat is a famous hangout spot at Medan and it is famous for its Avocado Coffee float IDR 35k. The Avocado Coffee float was YUMM!! We loved it so much we visited this place twice.

Besides the Avocado coffee, their rujak aceh also is a must try, very unique and tasty.

Selat Panjang

Selat Panjang is a famous culinary street at Medan open every night starting from 6-7pm where you can find countless of food stall. Bakmi Tiong Shim and Martabak Piring Murni is a must try!

Mie Pansit Awai (YY Mie Pangsit)

Small elastic and springy al dente noodle served with meat, vegetables, soy flavored duck egg and fried wonton and rich broth, this noodle was sooo good we regret not having the 2nd portion

Kari Tabona

Tabona is one of the pioneer of Beehon Curry dish. Their rich and flavorful curry with tender chicken or duck meat served with Medan style beehon rice noodle is a winner!! You cannot leave Medan without having Kari Tabona

Es Krim Ria

A humble ice cream shop serving classic ice cream with various flavors such as passionfruit, chocolate, red bean, chocolate, corn, etc. Corn and Passionfruit flavors are very recommended especially if you order the ice cream with blended avocado juice, soo good!

OnDo Batak Grill

OnDo serves authentic Bataknese cuisine where you can find signature Bataknese grilled pork or Saksang. Grilled and fried pork are one of the most recommended menu here, their grilled pork was very delicious, well seasoned and nicely grilled till crunchy.

Asan Chasio Garing Madu

Nasi Campur or rice dish at Asan is one of the main reasons why we come to Medan!! Asan has a very special crunchy honey glazed roasted pork meat that you cannot find anywhere else. They serve it with roasted pork belly, cucumber slices, soy flavored duck egg, savory thick sauce and soup. So good!

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Kwetiaw Ateng

Famous for its fried flat rice noodle or kwetiaw, Ateng also serves fried rice noodle or beehon and fried rice. Fyi, they open until late nite 01.30, so if you are hungry in the middle of the night you know where to go!

Howey

Gorgeous pattisserie shop provides pretty cakes and macarons but unfortunately the cakes were way too sweet for our liking.

Sate Padang Afrizal Amir

The most famous place for Sate Padang or Padangnese meat skewer with thick spicy gravy sauce would be Afrizal Amir. Their Sate Padang was delicious, meat was tender while the gravy was rich and full of spices.

Asia Mega Mas

Known as the biggest China town at Medan, Asia Mega Mas is a very big and crowded complex full with various stalls from food to fashion. This place is very crowded but we didn’t find any exceptional dish besides the variety.

Soto Sinar Pagi

Famous for its Medan style soto or meat curry soup, this place is very crowded. It was nice but unfortunately it was not very special for us.

Ucok Durian

Medan is very famous for Durian and your visit to Medan will never be complete without having it. The most famous place to have durian would be Ucok Durian where you can pick your own durian and enjoy it right away or have it wrapped in a box and bring it as souvenir to your durian lover relatives.

RM Gumarang Jaya

RM Gumarang Jaya is a Minang cuisine restaurant and they are very famous for its fried chicken. The fried chicken was good, very flavorful but every dish here were sooo soo salty we didn’t enjoy it that much.

Chasio Afuk 88

Known as Nasi Campur Sukaraja, Afuk 88 also serves similar Nasi Campur or mixed rice with honey glazed grilled pork just like Asan. Their Chasio Garing Madu or honey glazed roasted pork was not bad but not as good and as crunchy as the one we had at Asan.

Overall AnakJajan and friends had a very satisfying culinary trip at Medan, having more than 10 spots everyday (do not try this at home hahaha) we left Medan with happy tummy and of course a few extra kilos of weight. Let’s Jajan!!

Koeliner 39

Food in Indonesia Gregory Rodgers

Indonesia is the largest economy in Southeast Asia and is home to over 230 million people. With a multitude of languages and ethnic groups spread across 17,000 islands, it is no surprise that the food in Indonesia is as diverse as its geography! Traveling through Indonesia provides a culinary journey like no other.

Food in Indonesia has been influenced over the centuries by China, Europe, and even India. European traders were drawn to Indonesia in search of expensive native spices such as nutmeg and cloves; the Portuguese introduced peanuts during their colonization. Indians brought curries with them and the Chinese contributed noodles and soybeans.

The rich ocean waters between the islands mean that seafood can be found in abundance and the equatorial climate provides the perfect weather for growing rice and soybeans. Many restaurants in Indonesia serve main meals with kerupuk, light crackers made from prawns, and a fried egg (telur). Vegans should be aware that even dishes advertised as not containing meat are commonly prepared with eggs.

Nasi Goreng

Like most of its neighbors, Indonesia’s main staple is rice served either plain or fried with spices. No traveler can pass through Indonesia without eating their weight in nasi goreng, Indonesia’s tasty version of fried rice. This popular, low-cost dish is eaten by Indonesians regularly for dinner and sometimes even breakfast. Garlic, shallot, tamarind, and chili lend nasi goreng its delicious flavor.

Mie Goreng

Mie goreng - pronounced “mee goreng” - is the Indonesian version of fried noodles and is interpreted differently across the archipelago.

Restaurants in tourist areas will serve thin, stir-fried, yellow noodles with spices and vegetables. Mi goreng in Flores or other rural areas may mean simply a pack of instant, ramen-style noodles that are high in fat and MSG.

Gado-Gado

A great choice for vegetarians, gado-gado actually means “hodgepodge”. Gado-gado usually consists of stir-fried vegetables coated with a thick peanut sauce for protein.

Food in Indonesia is commonly cooked ahead of time and then served at room temperature throughout the day to accommodate the irregular eating schedules of most people. Outside of Chinese food stalls, chopsticks are rarely used as utensils in Indonesia. More commonly, meals are eaten with a spoon in the right hand and a fork in the left. Restaurants away from tourist areas and signed simply as “Rumah Makan” (eating house) may expect you to eat with your hands as many locals do.

Satay Skewered meat grilled over glowing charcoal, is one of the most

Begin by dipping only your right hand in the bowl of water with lime found on the table and keep your left hand - associated with toilet functions - in your lap to be polite. Unless specified, food in Indonesia is rarely spicy. Chili condiments known as sambal are provided in small dishes or bottles so that you can spice your own food to taste. Some sambal is made from fermented shrimp or fish; smell it first if you are not sure! Popular Food in Indonesia:

Tempeh is made by compressing fermented soybeans into a cake that is roasted or fried. The firm texture and delicious ability to go well with nearly any dish make tempeh the perfect meat substitute and its fame has already spread to the West.

Ayam Goreng

Fried chicken is comfort-food for all parts of the world. Ayam goreng typically consists of one or two pieces of chicken that are fried to a crispy brown and served on rice.

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common smells encountered while walking the streets in Indonesia.

Commonly made from chicken, beef, goat, pork, or anything else that can be grilled on a stick, satay can serve as a quick snack or a main meal depending on the quantity of small skewers purchased. Satay is usually served with peanut sauce or sambal.

Tempeh

Laksa

Laksa originated in Malaysia, however the fame and love for this famous noodle dish has spread throughout Indonesia. Laksa consists of rice noodles in a thick soup which somehow encompasses sweet, sour, fishy, tangy, and spicy flavors all in one dish. Read more about laksa.

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Eating Precautions

•Peanut oil is the most common oil used to stir-fry food in Indonesia. People that are allergic should specify “saya tidak mau kacang tanah” translated “I do not want peanut”.

Eggs are used as the base for many dishes. Vegans can ask for meals “tidak mau telur”.

•Anjing (dog) is served in buffet-style restaurants in some places and usually appears as small, fatty pieces of meat.

•Street food is both cheap and delicious; try to choose carts and stands that get steady business or that cook the food in front of you.

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A Guide to the Eateries of Indonesia Tony Wheeler

You’re never far away from good food in Indonesia, especially in cities where there are eateries on almost every street. Even the streets devoid of food during the day can be enveloped in cooking aromas by nightfall, as makeshift kitchens are set up in car parks and on footpaths. And then there are the roving vendors beckoning from the street and bringing delicious food to your doorstep.

To eat and drink in Indonesia is a never-ending adventure.

Hungry or not you’ll be tempted by strange foods, waylaid by exotic aromas and entranced by new flavours. And then there are the people, all 200 million of them, delighted to see you venturing beyond the world of bread and milk. “You can eat spicy food”, they’ll say surprised. “You like durian”, they’ll say amazed.

“You’re ordering another avocado juice”, they’ll say perplexed.

As it is everywhere, food here is a conversation starter. Dining out on Indonesian streets is a social affair and you’ll share bench space with families, soldiers, students and solicitors all bound in the hunt for good food.

Bakul (Streetside Traders)

Let’s start with the basics. There may be no place to sit, no kitchen in sight, yet a full meal appears in front of you like an epiphany. This scenario is played out every day across Indonesia as the nation’s cooks take to the streets looking for stomachs to fill. In early morning Central Java you’ll see old women in sarongs selling regional dishes like pecel (peanut sauce with spinach and beansprouts) to office workers and becak drivers. Once beckoned she’ll spread out her bundled goods on a bamboo tray and put together a meal from her collection of small bags and baskets.

Her food is cheap – she doesn’t pay rent or wages – and is most often a taste of the region.

Pikulan (Stick Sellers)

Now here’s where the stereotypes really come to life. You know the classic image of someone carrying goods in two bundles connected by a stick over their shoulders? Well, that’s a pikulan and in Indonesia they’re used to carry food to sell. The pikulan can be an impressive contraption with a gas stove and wok on one side and ready-to-fry ingredients on the other. Some sell bakso (meatball soup), with stock on the boil at one end, ingredients and bowls at the other.

Kaki-Lima (Roving Vendors)

Kaki-lima are an essential part of the Indonesian culinary landscape; roving vendors; their carts usually consist of a work bench, a portable stove and a glass display cabinet for ingredients and for advertising their speciality dish or drink. Kaki-lima means ‘five legs’, for the three wheels on the cart and the two legs on the vendor. You’ll find any and every type of dish, drink and snack sold from a kaki-lima, but two favourites are sate and bakso.

Some kaki-lima have a permanent location that they set up at every day until their stocks are depleted. Others roam the streets, tempting the hungry from their homes or places of work.

Warung (Food Stalls)

Although restaurants call themselves warung (similar to restaurants in the west calling themselves the home-bake pantry cottage), we define a warung as any eatery that offers a place to eat and shelter, but is disassembled after closure. As a result some of the best food will not be there when you want it, nevertheless a warung usually has a set time when it’s open for business. The classic warung consists of a long table sheltered by a tarpaulin roof and a screen hung to separate the diners from the streetside cacophony. Written on the screen is what is sold within often no more than one or two dishes, so a warung will become famous for a specific dish. Although there’ll be a warung around at anytime of the day, they really come to life at night when more are set up along streets and in vacant lots to cater to the postwork hungry. Indonesia’s warung sell everything from regional dishes like Yogyakarta’s gudeg (jackfruit curry) to national favourites such as pecel lele (fried catfish).

Warteg

One exception to the warung impermanency rule is the warteg (short for warung Tegal), which is a simple yet permanent restaurant that sells a wide range of dishes at cheap prices. Tegal is a town in Java and, although the owner will probably be from there, the food available isn’t necessarily specific to the region.

The warteg eateries are a good bet for vegetarians because meatless dishes, especially ones that are tofu or tempe based, are in abundance.

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Rumah Makan Padang (Padang Restaurants)

There’s at least one Padang restaurant, serving West Sumatran cuisine in every town in Indonesia. For a first-timer, a meal at a Padang restaurant can be a confusing affair. Firstly, all that food left in the window can’t be good for hygiene, and some of the dishes look like they were cooked with a blowtorch. Indeed Padang cuisine isn’t very photogenic, but it’s cooked to withstand a refrigerator-less environment. In fact some dishes, such as rendang (beef or buffalo coconut curry) are said to improve with age.

The next stumbling block for the Padang virgin will be the fact that there isn’t a menu in sight. In a Padang restaurant they cut out the task of going through the ordering process – take a seat at any table and before you can say ‘I’ll have a side order of hokey-pokey ice cream’ one of the fellas will have scurried over and piled up your table with a selection of umpteen small dishes and rice.

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No need to shout ‘Waiter! I can’t eat this much!’ as here at a Padang restaurant you pay for what you eat. If you don’t touch the ikan bakar (grilled fish) you won’t pay for it, it’ll go back into the window display. Even if you taste the sauce that the gulai ayam (chicken in coconut curry) is served in and decide that it’s too spicy, it won’t be on the bill.

Chinese Restaurants

Although you’ll find many Chinese-influenced dishes in other restaurants, there are plenty of restaurants that serve specifically Chinese cuisine. Here you’ll no doubt get a decent nasi goreng, but you’ll also get a multitude of stirfries, steamed dishes, seafood, pork, cap cai (mixed vegetables), dishes in saus tiram (oyster sauce), asam manis (sweet & sour dishes) and noodles by the wok-load. Some Chinese restaurants are simple affairs offering clean, fresh noodle soups such as mie pangsit (wonton noodle soup). As with Chinese restaurants anywhere, the menu can be as long as the Palembang telephone directory.

Lesehan

Lesehan refers more to seating arrangements than food. If you’re eating while sitting on a grass mat then you’re eating at a lesehan.

The most famous place for lesehan are in Yogyakarta, where they are set up along Jalan Malioboro to cater to evening crowds (some open all day). Some restaurants have lesehan-style areas set up with low tables and mats for you to sloth on after stuffing your face.

Rumah Makan (Restaurants)

Sometimes the only difference between street stall and restaurant is that one closes for business by locking the door and the other folds up the roof. The most common restaurant meal, often called nasi campur or nasi rames (both meaning ‘mixed rice’), is the one you make with plain rice and a selection of other dishes. Where there’s food set out for all to see, you can be certain you’ll be choosing a selection yourself.

This also gives you the chance to peruse the selection before committing yourself. The fact that the food is sitting out may send your hygiene warning system haywire, but this is how much restaurant and home-cooked Indonesian food is prepared, to be eaten that day at room temperature.

For truly authentic flavours, try to find restaurants that serve dishes from the region you are in. This will be easy in Padang, as Padang restaurants are everywhere, but you may only get a chance to try Banjar food in Banjarmasin. Nevertheless in bigger towns there’ll be a smattering of eateries serving food from other areas, so you won’t have to go to Manado to try North Sulawesi cuisine.

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A Guide to Indonesian Snacks Wita World

Indonesia is a sovereign state in Southeast Asia and Oceania.

Indonesia is an archipelago comprising thousand of Island and have 34 province. Indonesia is called heterogeneous countries because each island and province/area in Indonesia have different ethnic, language and culture. This heterogeneous also can be seen from there is so many type of Indonesian foods. Each province/area from north to south, east to west have have different variety of foods.

Besides normal main course, Indonesia people also like to eat snack which in Indonesia often called as “gorengan” or kue.

Gorengan is Indonesian fritter usually fried in ample of hot cooking oil. Kue in Indonesian language is used to refer to not only these kinds of traditional snack, but also all types of cake and some types of pastries. Kue are more often steamed than baked and normally have sweet taste, but some are savory. Kue are categorized under jajanan pasar (market buys) and gorengan classified as street foods. Here’s some type of traditional kue, gorengan and other Indonesian snacks: Lemper is one of Indonesia traditional kue made of glutinous rice filled with chicken, fish or abon (meat floss) and wrapped inside a banana leaf. It is taste like you eating rice but in the small portion and have smell of banana leaf. Rissole (prounanced ‘riss-ol-less) is Indonesia snack which made from batter in the same fashion as a flat pancake. Usually rissole filled with a mixture of minced meat, beans and carrots wrapped inside thin flour omelette and fried in ample of hot cooking oil. You can find this snack in all area in Indonesia.

Dadar Gulung is traditional kue from Indonesia. It is made of grated coconut with coconut sugar wrapped inside thin omelette made of rice flour. The dadar (omelette) usually colored green or white yellow. Kerak telor is original snack from Jakarta (Betawi) and you only can find in Jakarta or some area of java. It is made from white glutinous rice, egg ,ebi which roasted dry and on the top of it puts with sugar, chilli, salt, and the coconut which roasted dry.

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Lapis Legit (English: layers cake) or often known spekkoek is the Dutch – Indonesia cake. The cake is consists of many thin layers of cake which made from egg yolks, butter, sugar, cinnamon, clove.

In Indonesia, there are many varieties of lapis legit, including the cake containing almonds, cashew nuts, cheese, prunes or raisins, and even cakes flavored with chocolate and pandanus. You can find this cake in the cake shop around Indonesia.

Bika Ambon is a popular and specialty cake from Medan, North Sumatra. Although the name contain the word “Ambon”name of one province in Indonesia, the cake is only you can find in Medan especially in the area of Petisah. It is made from ingredients such as tapioca, sago flour, yeast and coconut milk. Bika Ambon has unique spongy texture as result of the yeast which creates bubbles.

The cake generally sold in pandanus flavor, although now available also other flavors like banana, durian, cheese, chocolate. Getuk or gethuk is a traditional snack from Javanese, Indonesia. It is made of cassava and coconut sugar, served with sweetened grated coconut.

Getuk has sweet flavor and moist soft texture. Nowadays, getuk have many color, flavor and variety such as the one mix with corn, palm sugar and etc. You can found this food in market or food vendors on the street.

Lupis (pronounced Lopis) is original snack from Indonesia and made of glutinous rice covered with banana leaf. It is have sweet taste because of the granted coconut and the sauce which made of palm sugar and water from pandanus leaf. Lupis is a traditional Indonesia street food but nowadays is difficult to find the existence as the result many of Indonesia people make this at home.

Klepon ( kelepon ) is traditional snack from Indonesia made of glutinous rice . It is have round shave and filled with red coconut sugar. To make Klepon you need to boil it in boiling water and then when is cold roller it with dessicated coconut. It is has sweet taste and you often can found this in market or some food vendors on the street.

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Lemang is a traditional food from Indonesian, Malaysian and Singapore. It is made of glutinous rice cooked in a hollowed bamboo stick lined with banana leaves. Lemang can be found throughout Indonesia, although nowadays quite difficult to find the existence. It is taste like you eating rice but the sticky one and it often served with dish like curry or rendang (Indonesia dish).

Bubur sumsum have soft and sweet taste. It is one of traditional desert from Indonesia and made of rice flour, pandan leaf and coconut milk. Indonesian called this food as sweet porridge and usually it served with sauce which made from brown sugar. It is street food but you can also find this in restaurant serve as desert and some in Indonesia market.

Bubur kacang hijau/merah (green bean/red porridge) is an Indonesian and Malaysian sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar. Same like Bubur Sum sum / cenil it is often called porridge because the ingredient (beans) is boiled till soft. In Indonesia you can found this food in “ warung”, a food vendor in the street, market and restaurant. A food vendor on the streets commonly served with black glutinous rice and accompanied with bread. The black glutinous rice (Indonesia: bubur ketan hitam) is also can be made as sweet porridge. Most of green bean porridge is served warm, however another variant with almost identical ingredients is served cold ( called es kacang hijau/hitam).

Onde – onde is made of wheat flour which fry or boil and in the top of it is sprinkled with sesame seed. It is commonly filled with cooked green bean but new variety is filled with corn and cheese.

The outside texture is look hard but when you bite it is very soft.

Nagasari or kue pisang is a traditional steamed cake from Indonesia made from rice flour, coconut milk, sugar filled with slices of banana and wrapped in banana leaves before being steamed. It is have soft texture, sweet taste and smell of pandan.

Bolu kukus (steam cake) or kue mangkok is a steamed bun made of wheat flour, egg, baking powder, soft drink, and essence vanilla or chocolate. It has same texture like muffins but with different flavor. In Indonesia, you can find this snack in market or shop sell traditional Indonesia food.

Tahu isi (filled tofu) is a popular snack in Indonesia and classified as “gorengan” (Indonesia fritter). It is made from deep fried tofu coated with wheat flour and filled with mix of meat, spring onion, garlic, salt and egg.

Kue ombus-ombus is specialty snack from siborong – borong, North Tapanuli, North Sumatra. This snack has similar taste and texture with kue putu bamboo. In Indonesia, you only can find this snack in North Sumatra. It is usually served warm and has sweet taste because filled with red coconut sugar. The main ingredient to make ombus – ombus is rice flour and banana leaf.

Wajik is one of traditional snack from Indonesia. It is made of glutinous rice, coconut milk, palm sugar, and pandanus leaf. It has brown color and sweet taste because of the palm sugar. Pisang molen is a fried banana wrapped in stripe of wheat flour dough. It has hard texture from outside but crispy and soft inside.

Keripik or kripik is snack in slice form and usually made from yam, fruits or vegetable cooked in deep fried. The dominant tastes of keripik are salty or spicy or sweet or crispy or combine off all taste.

There are so many types of keripik such as keripik pisang (banana), singkong (cassava), kentang (potato), manga (mango), nangka (jack fruit) and etc. Keripik is popular snack in Indonesia, you can find it everywhere in supermarket located in Indonesia. There is also some type of keripik you only can find in specific area such as Keripik sanjay (spicy cassava) in Minangkabau and Keripik pisang cokelat ( Banana chocolate), in province Lampung.

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Choosing the Right Ingredients Phoebe Eunice

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Suspendisse molestie maximus lorem a interdum. Aliquam erat volutpat. Mauris vel nunc ligula. Etiam molestie porttitor ipsum, et tempor erat imperdiet in. Donec nibh dolor, elementum vitae enim sit amet, dictum rutrum ex. Pellentesque aliquet rhoncus tempor. Ut euismod massa non fermentum pellentesque. Praesent vestibulum aliquam justo, dapibus semper tortor elementum quis.

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Nunc sodales, dui quis rutrum molestie, nisl elit congue tellus, eu viverra ante nunc sit amet libero. Donec dignissim eros nec metus aliquet, consequat ultricies elit consectetur. Curabitur ornare, diam ut semper iaculis, quam neque efficitur leo, at convallis nulla lorem quis enim. Sed libero dui, tempor auctor tincidunt eu, suscipit eget metus. Duis congue lectus ac sem fringilla rhoncus. Nullam enim lacus, vestibulum a ante vel, lobortis pretium lacus. Etiam interdum luctus sapien, eu molestie turpis finibus ut. Integer iaculis nibh ut enim tincidunt aliquam eu mollis ligula. Proin volutpat odio sed felis rutrum, at vestibulum turpis tincidunt. Praesent tellus sem, facilisis nec dolor at, gravida auctor Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit. Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor.

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Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue. Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus dignissim ex. Proin sit amet justo velit. In tincidunt efficitur susciit.

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Phasellus nec placerat eros, in sodales mauris.

Praesent pretium feugiat elit, ut scelerisque libero vulputate in.

Etiam euismod condimentum arcu non facilisis. Phasellus sit amet diam vitae elit consequat porta at non augue. Pellentesque congue lacus eget arcu rhoncus pretium. Sed at nisl eget est vulputate sagittis quis a lacus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nunc nec tempus erat. Cras dictum elit eu suscipit fermentum. Vivamus eget sapien tincidunt, auctor sem in, sollicitudin nibh. Maecenas nec augue aliquet nisi consectetur pharetra ut sit amet leo. Ut dolor mauris, eleifend et sapien id, tincidunt molestie ante. Donec finibus

Nunc sodales, dui quis rutrum molestie, nisl elit congue tellus, viverra ante nunc sit amet libero. Donec dignissim eros nec metus aliquet, consequat ultricies elit consectetur. Curabitur ornare, diam ut semper iaculis, quam neque efficitur leo, at convallis nulla lorem quis enim. Sed libero dui, tempor auctor tincidunt eu, suscipit eget metus. Duis congue lectus ac sem fringilla rhoncus. Nullam enim lacus, vestibulum a ante vel, lobortis pretium lacus. Etiam interdum luctus sapien, eu molestie turpis finibus ut. Integer iaculis nibh ut enim tincidunt aliquam eu mollis ligula. Proin volutpat odio sed felis rutrum, at vestibulum turpis tincidunt. Praesent tellus sem, facilisis nec dolor at, gravida auctor Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur sed scelerisque lacus. Donec a tristique lorem. Quisque eleifend posuere tortor, vel pretium lorem rutrum at. Nullam ut pulvinar tortor. Etiam et metus maximus, iaculis augue efficitur, tincidunt elit. Aenean fermentum, urna a consequat egestas, mi ipsum vulputate metus, in porttitor est risus quis arcu. Sed efficitur nunc eu urna scelerisque lobortis. Vivamus a ligula at ex rutrum auctor.

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Beef Rendang

It is worth making a large quantity of this popular Indonesian beef dish because it keeps so well, developing more flavour each day.

This recipe will serve a family of four twice over, and is suitable to freeze.

Ingredients 1 tbsp tamarind concentrate (block form) or 2 tsp tamarind purée 2 onions 6 garlic cloves 1 tbsp finely chopped ginger 6 long red chillies, seeded, chopped 500 ml (2 cups) coconut cream 1 tsp ground turmeric 1 tsp chilli powder 2 tsp ground coriander 6 dried daun salam (optional) (see note) 1 stalk lemongrass or 1 strip lemon rind 1 tsp grated fresh galangal 1.5 kg beef chuck, blade or round steak, thinly sliced into strips 2 tsp caster sugar steamed white rice, to serve

Instructions Soaking time 10 minutes Soak tamarind in 125 ml hot water for 10 minutes. Squeeze to dissolve pulp in the water, then strain, discarding seeds and fibre.

Meanwhile, put the onions, garlic, ginger, chillies and 125 ml of the coconut cream into a food processor and process until smooth.

Pour into a large saucepan and add remaining 375 ml coconut cream. Add 1½ tsp salt, turmeric, chilli powder, coriander, daun salam, lemongrass and galangal, stirring to combine. Add the meat and bring to the boil.

Reduce heat to medium, add tamarind liquid and simmer until sauce has thickened, stirring occasionally. Reduce heat to low and continue simmering for about 2½ hours or until sauce is almost dry, stirring frequently to ensure the mixture does not stick to the pan.

When the oil starts to separate, add the sugar and stir to dissolve allow the meat to cook in the oil until it becomes dark brown. Serve with rice, one or two vegetable dishes, sambal and prawn crisps.

Note

• Tamarind concentrate (block form) is available from Asian food shops.

• Daun salam leaves, also known as Indonesian bay leaves, are available from Indonesian food shops.

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Chicken Noodle Soup

Rich and fragrant, this Indonesian chicken soup is a much-loved classic.

It’s a recipe that brings people together in place the broth in the middle of the table surrounded by the condiments and let your guests enjoy their soup to suit their own tastes.

Ingredients 1.2 kg chicken 8 French shallots, roughly chopped 2 stalks lemongrass, bruised 8 cm x 2 cm piece fresh ginger, sliced 6 garlic cloves 3 tsp ground turmeric 3 tsp round coriander 2 tbsp vegetable oil 1 tomato, chopped 2 spring onions, roughly chopped, white and green parts separated salt and pepper 250 ml (1 cup) coconut milk (optional) 150 g mung bean vermicelli (see Note)

To serve steamed rice 100 g beansprouts 2 tbsp deep fried shallots 2 limes, quartered sambal oelek

Note

Mung bean vermicelli are clear noodles made from vegetable starch. You can buy them from Asian grocers. If unavailable substitute with rice vermicelli. Sambal oelek is a fiery Indonesian chilli paste available from Asian grocers and select supermarkets.

Instructions The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Cooling time 20 minutes Place the chicken in a large stock pot with half each of the shallots, lemongrass and ginger, and 2 garlic cloves. Cover with 3 litres cold water and bring to a simmer. Cook for 50 minutes, skimming the surface regularly. Turn off the heat and allow to cool in the stock for 20 minutes. Transfer the chicken to a large plate.

Strain and reserve the stock, discarding the solids. When cool enough to handle, roughly shred the chicken and set aside.

Place the remaining shallot, ginger and garlic in the bowl of a food processor along with the turmeric, coriander and 1 tablespoon oil, and process until a paste forms.

Heat the remaining oil in a large saucepan over medium heat.

Add the paste and remaining lemongrass stalk and cook for 5–6 minutes until the paste looses its raw smell. Pour in the reserved chicken stock and bring to the boil. Add the tomato and white part of the spring onion, reduce the heat and simmer for 20 minutes. Add the chicken and coconut milk, if using, return to a simmer and cook for 3 minutes. Season to taste.

Meanwhile, cook mung bean vermicelli in boiling water for 2 minutes, then drain. Rinse with cold water and drain again.

Transfer the chicken soup to a serving dish and place in the centre of the table. Place all remaining ingredients in separate bowls on the table. To serve, add some rice to a bowl, top with vermicelli and bean sprouts. Ladle some chicken and soup over the rice and top with deep-fried shallots and the green part of the spring onion.

Squeeze over lime juice and serve sambal oelek to the side.

Koeliner 59

Tuna Curry

This Indonesian fish curry is really delicious. With this recipe be sure to cook out the spice paste well so that all flavours intensify. Don’t stir it too much once it is cooked because the fish can really break up.

Ingredients 2 tbsp generic curry powder blend 2 salam leaves (see Note) 2 kg diced fresh tuna 500 ml (2 cups) coconut cream salt and pepper, to taste steamed rice, to serve

Paste 6 red bird’s-eye chillies 2 pieces fresh turmeric, peeled 8 golden eschalots 10 candlenuts 6 garlic cloves 3 cm knob galangal, peeled 375 ml (1 cups) palm oil 1 stalk lemongrass, smashed and left whole

Instructions Standing time 30 minutes For the paste, place all the ingredients except 125 ml (cup) of the palm oil and the lemongrass into a spice grinder or food processor and blend to a smooth paste.

Heat the remaining palm oil in a wok over high heat. Add the paste and lemongrass and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.

Add the coconut cream, season to taste and bring to the boil.

Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.

Note

Salam leaves are Indonesian bay leaves. You can substitute with curry leaves or bay leaves.

60 Koeliner

Koeliner  61

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