Sambal is one of the foundation stones of Indonesian cuisine. It is often referred to in translation as chilli relish—but it is so much more than just a condiment, such as mustard or tomato ketchup. It might be served as a side dish, to accompany a main dish. But it is also often made into … Continue reading Two recipes for the price of one: sambal terasi & sambal terong
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 laughable delay to all those who said they were looking forward … Continue reading Terasi: the secret ingredient
Spring has arrived early this year. The lovely weather was enjoyed first when we went to the south of France to get things ready for the season in our little house. I was hoping to get some food ideas, eating out while we were there but, unfortunately, we went too early and there were few … Continue reading Spring, family gatherings, and Ottolenghi
It’s that time of the year…we all feel it, the over indulgence of the festive holiday finally hit us! I’ve agreed to do some sort of ‘diet’ with Aisha. Nothing too strenuous and we’re doing it till the end of February. If and when we’ve achieved our goals, we’d do it longer. The goals are; … Continue reading What’s quick to assemble for the weekend?
Oseng oseng sayur dan daging – Stir fried vegetables with slices of beef. What else would you do with only a red pepper, a bag of mange-tout and a few slices of roasted beef, left-over from NYE? This was just perfect for Kevan, but I also had 1/2 block of tofu left opened by daughter … Continue reading Just a simple ‘oseng-oseng sayur’ for today….until dinner time!