Indonesia Eats

There is no need to have a reason to enjoy more beef ribs if you live in the beef province! As for me, it has more reason to munch my raw vegetables when I have sambal and fried beef ribs. Other than I need to use up my kemangi (lemon basil) before they're dying. I have lived in Canada for more than 15 years in 2 different provinces and 3 different cities/towns. In all those places, I had been successfully planted lemon basils, holy basils, chilies, turmeric, kencur (kae...mpferia galanga) indoor during winter and outdoor during summer. Edmonton is the only city that I have lived that I don't get a good result with tropical planting indoors and outdoors. It seems I'm loosing my green thumb. So no more kemangi for munching until next summer! #indonesiaeats #albertabeef #albertafood @foodartproject #alliseeispretty #cookmypassion #tablesituation #onmytabletoday #eatcaptureshare #ourfoodstories #aquietstyle #storyofmytable #kitchendiaries #foodphotographer #foodography #raw_kitchen #astilllifestyle #foodstory #foodjournal #fooddiaries #beefribs #sambal #igapenyet

is a technique to preserve animal based product that has been used in Indonesia for centuries. Back in 2013, I explained mored details in my website . which I identified there is a similarity process of and . According to KBBI (Indonesian dictionary), is a technique to preserve fish by salting and seasoning it prior to be smoked or boiled. ... Meanwhile, is a process of submerging a cut of meat/fish/seafood in a brine solution, which is simply salt (NaCl) in dissolved in water (H2O). fish and seafood is a great technique to flavour fish and seafood as the ocean itself is a sort of the original brine. Since fish and seafood are delicate, they can easily dry out if we overcook them, so brining will help our fish and seafood stay moist and flavourful. When we base the term of above, we'll find 3 different methods of in Indonesia, which you can check at https://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ika/ However, the term of Pindang can also be meant seasoned fish/meat soup with refreshing tangy and spicy flavour esp. South Sumatra (capital city: Palembang); the Home of variants. The tanginess is a flavour that we don't want to miss out by adding either tamarind, bilimbi (belimbing wuluh), tomato, pineapple and other tart ingredients. This is made from beef ribs with lots of ground chilies for spiciness, tamarind and tomatoes for tanginess, lemongrass and my homegrown lemon basil () to support the freshness. To be honest, I still love the memory of savouring Pindang Ikan Baung (River Fish Pindang) that I had back in OKU (Ogan Komring Ulu). PS. The that I could save up before they are slowly dying during winter. #indonesiaeats #indonesiaeatslearning

INTRODUCTION TO BALADO. There are plenty arrays of fave Minang Foods from Dendeng Balado (Balado Beef/Water Buffalo) to Sambalado Mudo (Green Chilies Sambal), which we never miss from our list when we eat at RM Padang (Minang restaurants). In Indonesia Eats online cooking class of kelas BALADO @kelasabalado, we'll bridge you more about dishes made from Balado, the meaning of Balado as well as learning about different dishes with the base of Balado and yet the dishes aren't n...amed Balado. You'll get to know more details about these leaves that aren't popular to be used in other regions in Indonesia an yet they're common to be used in Indian and Thai cookings. The Indonesia Eats online cooking class with kelas BALADO isn't like most cooking classes that will give you only tips and tricks. It provides you mind map-style recipes ala @kelasbalado which will ease you to cook thou you don't live in Indonesia. With culturally background inside stories, this class will surely broaden your horizon of cooking! Link registration is in my bio! #indonesiaeats #indonesiaeatslearning #kelasblado #indonesiancookingclass #cookingclass #cookingclasses #indonesiantraditionalfood #balado #cookinglesson #cookinglessons

This cooking class is designed by @kelasbalado who understands about the busyness each people. No need to sit down at one time of period! Access anytime you want through your smartphone or laptop/desktop just with your Whatsapp. . You'll learn about Minang Foods directly from Reno Andam Suri @renoandamsuri (or famously known as Uni Reno), the person behind @kelasbalado and myself, Pepy Nasution.... Who is Reno? She is a Minang cookbooks author and food based entrepreneur. Her book, Rendang, Minang Legacy to the World is the Winner of Gourmand Cookbook Award in 2017 and 2019. .

A typical Meat Soup that is common to be served at Javanese Homes esp. in Central Java. Sources said that the food was first time created in Demak area. As it's a very simple dish, it has become a home-cooked meal for the family. I received a gift of 100 Maknyus Jalur Mudik book from @komunitasjalansutra months ago. Unfortunately I’m not able to have this book in hand. I'm quite happy that kak @lidiatanod took some pics of this recipe so I could recook it. Thanks Kak!... Together with @lidiatanod and @kangharnaz who are @komunitasjalansutra leaders currently, the late Bondan Winarno, Indonesian Culinary Legend compiled this book as Winarno's latest book. The late Winarno confirmed that the dish of asem-asem with pork ribs, tofu and pickle mustard was served during his childhood in Semarang at Peranakan Homes and it was often seen at Chinese altar tables. Based of this evidence, asem-asem iga is surely a part of Peranakan Javanese dishes. In Semarang, there is a Peranakan eatery, Koh Liem that is sold this asem-asem iga in the menu. There are 2 ways to create the dish. 1. top-fire grill of chilies, shallots and garlics until scalded, then crush them and place into boiled ribs. 2. Crush roughly chilies, shallots and garlics. Stir fry them and place into boiled ribs. Whatever way you pick, this meat soup is perfect for a Canada's colder weather. See more

In Mbadog We Trust - @adjiewahjono - Marking the 10th of November, a very historical day to Surabaya in particular and Indonesia as a country! I'd like to address that day with a memory of Surabaya as a heroic city and the oldest city in Indonesia that is rich in food culture from Javanese, Madurese to Peranakan (Chinese, Arab/Middle east and European). ... Many of these places are located in the Old Town of Surabaya where it's famous for its historical buildings & stories, places to visit and eat. Thank you to @acarkiyut, the person behind old culinary community in Surabaya, SuFo (Surabaya Food) and @yantie_arie who helped me to curating this list. 32-24 Peneleh St. Specialty in Indonesian traditional cakes such as Bikang and Kue Lumpur (circa 1940) 29 Genteng Durasim St. . 87 KH Mas Mansyur St. Specialty in Nasi Kebuli (Arabic Rice) and Goat Krengsengan (since 1972) 12 Gang 1 KH Mas Mansyur St. Specialty in Arabic Indonesian Dishes such as oven baked goat ( ) 318A Pandegiling St. 19 Dempo St. Specialty in Semanggi (Edible Cloverleaf) Pecel (since 1917) 2-4 Waspada St. Specialty in Surabayan Madurese Mixed Rice with Blank Ink Squids, Crispy Shrimps & Beef Offal 36 Kalimati Kulon St. Speciality in Oxtail Soup, Beef Marrow Sate, Red Rawon 7 Ir. Anwari St. Speciality in Yellow Rice Set (since 1930) 15 Yos Sudarso St. 28 Waspada St Specialty in Chinese Cantonese Indonesian Foods 32A Krembangan Timur St. 50 different dishes to choose! 5 Pasar Besar Wetan St. Specialty in Surabayan Mixed Rice with Dark Suun (Glossy Vermicelli) (since 1974) 1A Gubeng Pojok St. (circa 1950) 1A Sulung Sekolahan St. #indonesiaeats #indonesiaeatstravels See more