Bebotok was one of our restaurant’s signature dishes. For many years, my mother Jessy’s recipe for these spicy stewed meatballs was a closely-guarded secret; many a fan would return time and again. It was one of Oma’s favorites, enjoyed with a side of sajur lodeh, white rice and krupuk. There were even some patrons who…
Our stuntman chef Steve Tartalia is sharing one of his favorite leafy green recipes: kangkung belacan, an Indonesian dish of stir-fried water spinach with terasi (fermented shrimp paste aka belacan). Listen to the podcast here. INGREDIENTS . 2 garlic cloves . cayenne or sweet chili few slices . terasi/shrimp paste 1/8 teaspoon approx . pinch…
I remember that my uncle and aunt in Jakarta made their own jamu. They had a large clientele who would come to their house and pick up their order of special Jamu. Jamu is a traditional Indonesian herbal medicine that has been used for centuries to promote health and well-being. It is made from a…
Bali’s best-loved condiment: sambal matah Makes about 9 oz. (250g) “This sambal is similar to a salsa. It’s probably Bali’s best-loved condiment and every region, village or household adds their own flavour to it. Shallots, chillies, sea salt and coconut oil are the foundations. Some cooks add torch ginger flower, garlic or chopped ginger.…
The Dutch word uitsmijter means ‘bouncer’ in English (literally: out-thrower). The story goes that this dish was served to bar patrons late at night, just before they were ‘thrown out’ at closing time. This open-faced sandwich is often eaten for breakfast or lunch. The kind of bread and cheese can be your choice. The meat is…
Besides satay, Ian Claproth serves Indonesian fried rice. It’s a family recipe given to him by his grandmother oma Claproth – ‘oma’ is the Dutch word for grandmother. Every family has their own recipe and this version is really easy to make with ingredients that can be found in any supermarket. Listen to the conversation…
Kapsalon is the Dutch word for hair salon. It is also the name of a very popular Dutch fast food. Why? Well, this meal was invented by a hairdresser in the city of Rotterdam in 2003. One day, at the neighboring shawarma restaurant, he asked to combine all his favorite ingredients into one dish. The…
Cédric Vongerichten is my guest in The Rice Table podcast of November. He is the chef and owner of Wayan, an Indonesian restaurant in New York City’s Nolita neighborhood. Wayan offers Indonesian cuisine with a modern French flair. To listen to the podcast click here. He is sharing the recipe of his signature dessert: Pandan…
When you can’t buy it in the store, you got to make it yourself! I remember my late aunt Rora from Long Island, she made her own Indonesian sweet soy sauce. She had a bottle in the kitchen cabinet, close to the stove. She used a piece of medical bandaid tape for a label that…
Most of my grocery shopping I do at my favorite supermarket Trader Joe’s. Unlike many larger stores, they don’t have an ‘international’ or ‘ethnic’ food isle. Even those supermarkets that do, generally don’t feature Indonesian products. Most often you can only find Chinese, Thai, or Mexican food products. The one familiar product that these supermarkets…
This delicious recipe of Zucchini Boats is shared by our guest on The Rice Table podcast: Kathiana LeJeune, author of the book The Power of the Palate. To listen to the podcast, click here. Kathiana loves to host dinner parties and cooks up a storm. This recipe has been a big success: Zucchini Boats (Cod…
For the first time The Rice Table Podcast features live cooking. Pepy Nasution of the famous blog IndonesiaEats is making one of her favorite treats; Martabak Manis. Click here to listen to the podcast: What Indonesia Eats. Martabak manis Mix well: 225 grams cake and pastry flour or Italian milling 00 flour 25 grams tapioca…