Moving to the U.S., I was surprised by the absence of snack bars, unlike in the Netherlands where they’re a cultural staple. Dutch snack bars offer diverse, delicious fried foods like fries with various sauces, bitterballen, and frikandel, and serve as community hubs. Favorites include frietje oorlog, frikandel speciaal, and bamischijf.
Bamischijven: The Ultimate Dutch-Indonesian Snack Adventure Read More »
Join us as we unravel the art of Ayam Goreng, guiding you through the intricate steps of marinating, frying, and savoring each flavorful bite. Whether you’re a novice cook or a seasoned chef, there’s something magical about recreating this iconic dish in your own kitchen.
So roll up your sleeves, gather your ingredients, and prepare to elevate your culinary skills to new heights. Let Ayam Goreng be your passport to a world of bold flavors and unforgettable experiences.
Ayam Goreng: Indonesian Fried Chicken Read More »
Learn to make Sambal Badjak, the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate’s Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.
Learn to make Ketjap Manis, the Indonesian sweet soy sauce. Its flavor is more complex than just soy sauce with sugar, as it has flavorful aromatics added.
Ketjap Manis: Indonesian Sweet Soy Sauce Read More »
Learn to make Sambal Oelek, which means “ground chili sauce.” This is considered base sambal, used as the starting point for many different varieties. It’s quite spicy, and I use it all the time when cooking Indonesian foods.