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@napakrasa-blog1
"Tramcam" or steam vegetable salad dish originally from southern part of Yogyakarta. Made from bean sprouts, cabbage, green beans, jicama and toss with spiced roasted coconut. It is very common in Indonesian cuisine whether as a #vegetarian meals or this can be a side dish.
Using wooden fire stove during cooking process has became the traditional way of making "Arem meatballs" from time to time. The reason why they are using a wooden fire stove is to create smokey flavor that enhance more flavor into the soup. #Yogyakarta #indonesianfood #Indonesia #Nusantara
Celebrate "Hari Raya Eid Fitri" with these rice cake wrapped with coconut leaves as we called "Ketupat" and curries. In celebration we take a lot of food at one table, we share food with all the family and dont talk about "Ketupat" without pairing it with some curries, beef rendang, spicy potato and many Indonesian food. This is part of our celebration, having a big feast with "Ketupat".
As someone that spent years living on the Southern of #Yogyakarta, he puts his life on the edge of the cliff. Working as a crew in "Timang" Gondola, he maintains this attractions to keep its proper safety work. Photo taken at : Pantai Timang, Gunung Kidul. #wallofindonesia #walloftravel
Planning to grill this upcoming holiday (Ied mubarak) ? Try this #Rendang #Sauce #Grilled #Chicken. Plan to slow cook the chicken at first then start to grill to get a charcoal marks and put it back to the sauce. Oh.. this is bomb! #walloftaste #sumatra
Planning to grill this upcoming holiday (Ied mubarak) ? Try this #Rendang #Sauce #Grilled #Chicken. Plan to slow cook the chicken at first then start to grill to get a charcoal marks and put it back to the sauce. Oh.. this is bomb! #walloftaste
Planning to grill this upcoming holiday (Ied mubarak) ? Try this #Rendang #Sauce #Grilled #Chicken. Plan to slow cook the chicken at first then start to grill to get a charcoal marks and put it back to the sauce. Oh.. this is bomb! #walloftaste
It was 2013, on my career in United States for 3 years. This guy were a great inspiration to me and things he taught me during that short period time have helped me take pride in what I do and who I am. "Think as you are cooking for your lovely person and you will never go wrong". Here is Chef Michael Willer.
#throwback last time I camp at Mt. Papandayan with my friends @jannatinaliya and @annisa.nurfitriani20. I came up with the idea of cooking Indonesian comfort food from local ingredients and learning local culture while traveling. So, are you looking for only the place where you going to or what you experience on your journey? (at Gunung Papandayan Jawa Barat)
#throwback couple years ago. It was a great time working with master chef @williamwongso. Absolutely enjoyed working in #ACMI for a day, learned a lot about cooking technique and of course I couldn't more proud being a part of promoting Indonesian cuisine in @lcbsanfrancisco.
"Konro Makassar" (roasted peanuts, roasted coconut, galanggal, "kluwak", ginger ) seasoning adds such nice tangy flavor into Slow Roast Backribs. Little twist on the side dish using "sambal matah" has become my fridge clean out sauce of the day. (at Bandung, West Java, Indonesia)
So excited to be featured on @thefeedfeed !! Check out our recipe of Chicken Offals Skewer as a side dish for "Soto Ayam" or aromatic chicken soup. (at http://feedfeed.info/Chicken?img=612628)
My last day in Cirebon was amazing, way more then I was expected before. The inspiration is everywhere, until I met yangti Ninik Ikhsan who inspired me a lot of things about #Batik. She is the masterpiece that we have in Nusantara. Thanks a lot yangti 😉 (at Kampung Batik Trusmi, Cirebon)
Beside walking around traditional market in Kanoman, Cirebon, the best way to wander for Kanoman market is to get into streetfood market. Its usually crowded, packed with people, and a lot of traditional food. His job to sell out the "Rujak" (traditional fruit salad) everyday for 15 years never get him bored. (at Pasar Kanoman, Cirebon, West Java)
Tahu gejrot Cirebon
I stopped by the famous streetfood in Cirebon, located in Kanoman street market. This is called "Tahu Gejrot", basically its was just a fried tofu served with sweet, spicy and sour sauce that mixed with crushed shallot. So mouthwatering and also the Indonesian spicy spicy is dominating the dish 😉 (at Pasar Kanoman, Cirebon, West Java)
Batik Megamendung (The Clouds) is a traditional batik design from Cirebon which influenced by Chinese culture (Taoism). The philosophical meaning of cloud motifs is the freedom of the world and related to their beliefs. Brought by Chinese princess who married with the Sultan's of Cirebon through arts and culture. The Megamendung batik has became the unique identity of Batik design from Cirebon. (at Kampung Batik Trusmi, Cirebon)