Cooking tips, Food stories, Ingredients
Rice is one of the defining elements of Indonesian cuisine—and of course most Asian cuisines. If you’d like to know a bit more about it, please do read the background section after the cooking tips.
I cook a lot of rice! Because of my catering business I calculate I’ve cooked over a tonne just in the last ten years. You probably have your own method. This is mine. It certainly seems to be reliable. It needs to be!
Cooking tips, Ingredients, Recipes
I’m planning a demonstration of some super simple but tasty ideas for cooking with tempeh. Watch this space! Seems like you can’t open a lifestyle magazine at the moment without finding an article about gut microbes. You know the sort of thing: we have ten times...
Cooking tips, Ingredients
Months—well actually years!—ago I wrote a blog introducing one of the key ingredients of Indonesian cookery: the chilli. I said that I was planning a series on sambal, the range of sauces, relishes, and dishes that chillies are made into. My apologies for the...
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