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.…
In this podcast we are talking with Chef Wayan Kresna Yasa. He is a successful global executive chef, culinary director and co-author of the recently released cookbook Paon – Real Balinese Cooking. Chef Wayan was trained and worked in the US for six years in Michelin-rated kitchens and helped launch several restaurants in Indonesia. He is…
In this episode of The Rice Table podcast our guest is Cédric Vongerichten, chef and owner of Wayan, a French Indonesian restaurant in New York’s City’s Nolita neighborhood – his first solo venture which he opened in February 2019. Chef Cédric has worldwide experience in the hospitality industry and opened restaurants in four different continents…
In this episode we are having a conversation with Diana Widjojo – co-owner of Hardena Indonesian family restaurant in Philadelphia. What makes this hidden hotspot so special and how did they become semi-finalist in James Beard competition for best Chef Mid-Atlantic region? What does pizza have to do with Indonesian food? Tune in, find out…
In this episode we have a conversation with Chef Chris Reed, adventurous entrepreneur behind the Indonesian pop-up restaurant The Rice Table, renamed to Bumbu Roux in Chicago. Together with his mother he serves a delicious Rijsttafel – one of the few places in the USA that do. Also on the menu Creole dishes, inspired by…
Our family restaurant Djokja was located on the north side of the Ferdinand Bolstraat, considered a main arterial to the city center of Amsterdam. In the 1970’s residents fought a fierce battle to get rid of the cars. I remember it well, in 1975 burning car wrecks were placed strategically at each end of our block…
I often get the question: “Where can I find an Indonesian restaurant?” Well, here you go: The number of Indonesian restaurants, small eateries, catering & food trucks are on the rise but still below 100 in the USA. The restaurants serving rijsttafel have an *. We have created a list of places to give a…
Restaurant Djokja, founded in 1954 in Amsterdam by Mrs. MA Keasberry-of Beekom, also known as grandma (OMA) Keasberry. IN DUTCH: Restaurant Djokja, opende haar deuren 1954 in Amsterdam. Opgericht door mevrouw MA Keasberry-of Beekom, beter bekend als Oma Keasberry.