I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated.
I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
I have seen recipes for Indonesian Beef Rendang that call for tamarind (here is one), but tamarind is a little difficult to find here in Japan. So I have two qu
Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the var
Several Indonesian dishes that I've been thinking about making call for Kecap Manis, a sweat somewhat viscous soy sauce. I've seen several potential substitutes
If I use a mortar and pestle for working with candlenuts (who are considered mildly toxic when raw), to make a paste that is later cooked, how thoroughly and ho
We've traveled to Indonesia years ago and there was this ingredient I had never tasted before which has had me looking for years. I had it in gado-gado many tim
Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using
In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on a