Ingredients Archive

  • Arsik (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)

    Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)

    FollowShare Arsik is basically a stewed fish dish that is spiced up with torch ginger (kecombrang). My visit to Indonesia has made me more aware about two different recipes of Arsik. For so long, I’ve known Arsik is spiced up with torch ginger and andaliman […]

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  • Food Props College1

    Food Props Hunting and Shots at Pasar Senen, Jakarta

    FollowShare Visiting traditional markets in Indonesia was one of my “must-visit” lists when I was in the country. One of the markets was Pasar Senen (Senen means Monday while pasar means market) in Jakarta. Pasar Senen is a heaven for foodies who collect food props […]

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  • Ethiopian Meal

    Ethiopian Cooking Class

    FollowShare Having the opportunity to take a cooking class for another ethnic is very valuable to me. My introduction to Ethiopian food was begun in 2008 in which I tried one of Ethiopian restaurants in Winnipeg. I’m very lucky to live in such a diverse […]

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  • Pegagan

    Pennywort (Pegagan)

    FollowShare Pegagan or Pennywort (centella asiatica) is not common to be used in Indonesian cooking.  It’s more useable for a herbal medicine.  Hence, there is an exceptional in Indonesian culinary.  Aceh food has been using pennyworth to make sambal and it’s named Sambai on Peuga-ga (Sambal […]

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  • sambal bongkot by IraR

    Sambal Bongkot Recipe (Bali Torch Ginger Sambal)

    FollowShare Sambal Bongkot (Torch Ginger Sambal) is an unique sambal and originated from Bali.   Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala, asam patikala depend on the area.   Sambal Bongkot is one […]

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  • Daun Temurui

    Curry Leaves (Daun Salam Koja, Daun Temurui, Daun Kari)

    FollowShare Thou curry leaves are used in some Indonesian cooking, these leaves aren’t that popular as other herb leaves such as kaffir lime, lemon basil, pandan and turmeric leaves.  In Indonesia, Aceh culinary has used curry leaves more than other regions since this province has […]

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  • Sambal Andaliman 2 V

    Sambal Andaliman Recipe (Andaliman Pepper Sambal)

    FollowShare Andaliman was my first post on Indonesia Eats that I renewed the picture a month ago. If you are not aware what andaliman is, please visit my andaliman post. Andaliman is assumed that has an anti-microbial and antioxidant activity. Sambal andaliman is common to […]

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  • pepy pattern

    Indonesian Cooking Demo with Indonesia Eats at d.a. Niels Gourmet Kitchenware

    FollowShare It was quite shock when Marty, the store manager of d.a. Niels Gourmet Kitchenware called me last week.  He was telling me that he has a slot for cooking demo on Saturday.  I was happy but I was worried if I could make it […]

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  • Bunga Telang Horizontal

    Bunga Telang (Blue Pea Vine or Butterfly Pea), A Natural Blue Food Dye

    FollowShare Bunga telang (or bunga teleng or kembang teleng or or bunga biru) is also known as Butterfly Pea or Blue Pea Vine in English. This plant is native to tropical equatorial Asia, but has been introduced to Africa, Australia and America. I was a […]

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  • Turmeric

    Turmeric (Kunyit)

    FollowShare Turmeric (Curcuma longa Linn. syn. Curcuma domestica Val) is a family of Zingiberaceae (ginger family). It’s native to tropical South Asia and needs temperatures between 20 and 30 °C.  In Indonesia, turmeric is not only used for cooking but it’s a natural remedy. Kunyit […]

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