A sweet and savory dish. Kind of like the asian version of pulled pork. After finished the meat melts in your mouth.Can also use a pork cut with some fat instead of beef.

I was cravings for seafood, then I bought clam at the market. I made it with Padang Sauce (Sweet-spicy) because this sauce is best for this clam 😝#OneRecipeOneTree

This dish is quick enough for a weeknight meal but special enough to serve to quests. It features juicy slices of roasted pork tenderloin in a delicious green peppercorn cream sauce. Serve it with mashed potatoes, rice or pasta for the sauce.

Like mock pork skewers, this fragrant snack is street food in Europe and Indonesia, a delicacy, filling because of the creamy coconut peanut sauce. Easy to make at home.Four bamboo skewers per person, four marinaded pork pieces per skewer, 2 ounces, half pound per portion.Serve over fried pork rice with creamy peanut coconut milk sauce.

One of best 10 Food in the world CNN version. I made this on Eid Al Adha Day yesterday with mom.. Everyone in Indonesia mostly made this food on eid! There are some islamic story n philosophy inside Goat meat. :)) Anyway u can replace goat meat with chicken. It's the same taste. Happy trying ;)

Seitan is made from spelt whole wheat, it is an all-round vegan meat substitute, it readily absorbs the flavors from broth and marinades used for beef, lamb, pork, chicken, duck.We stopped raising our own beef, because we eat so little of it. Our grain grinder attachment to our kitchen mixer is used more and more as we discover new uses for spelt whole wheat, the way farmers used to grind their own grain harvest.For me, seitan resembles meat more than my two other home made meat substitutes, tofu and tempeh, I like seitan texture and flavor as much as my other favorite, buckwheat spam. Recipes in cookpad.

My wife and I are lucky that our daughter's not a super-picky eater. She has her faves like any kid, but is pretty good for the most part. Even so, the true sign that something I've cooked is a success is if, during mealtime, she reaches over and grabs something off Mommy or Daddy's plate. And she did that a lot with this dish. Funnily, neither Mommy nor Daddy thought the dish was all that spectacular. Honestly, I'm inclined to jazz it up with a little chili and maybe some ginger and a sprinkle of cilantro. Or a bit of orange zest. Or a squeeze of lime. But I'll resist and put it on record as is, so that I can make it again just the way my little girl likes it.

A delicious dish for kabocha squash lovers.This is a variation of. A simple and satisfying chicken breast stir fry with thick vinegar sauce.The vinegar gives an extra refreshing flavor.The sweetness of the kabocha squash with sweet and spicy sauce and sesame seeds keeps you craving for more. Try it sprinkled with red chili pepper. Recipe by Youtank

Food on a stick is fun, great streetfood, and this combination of crispy crunchy tofu and fresh vegetables in a sweet creamy peanut coconut sauce is a treat.#GlobalApron

Rawon is Indonesian dish like as stew, fry black – with a typical spice mixture containing Kluwek. Sundanese people in the area call it "picung" or "pucung" (as well as some in Central Java) and in Toraja it's called "pamarrasan". Rawon's typical dark color comes from kluwek, so overseas it's known as BLACK SOUP. Kluwek, besides giving a black color, it also gives rawon a savory sauce and condenses the flavor. In order to keep kluwek from becoming bitter : after being removed from the shell, the contents of kluwek should be soaked for several hours with hot water and then rinsed with cool water (not water from refrigerator).In East Java you can often find rawon sellers, especially Pasuruan rawon is widely known. In the town of Ngawi, rawon is a common meal there and is often served during the event recitals or other salvation. If passing Madiun-Ngawi area and its surroundings, many restaurant menu boards that offer this soupy dish. Although known as a typical cuisine of East Java, rawon known also by the people of Central Java east (Surakarta – not surprising because Surakarta is near Ngawi).Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, rich in spices. Blended seasonings and saute until fragrant, then put in the broth stew meat together with meat. Rawon is served while hot with rice, along with : short bean sprouts, scallions, shrimp crackers, fried beef (empal) or salted egg and super spicy sauce. Because sauces are spicy, can you make sweat profusely and lips feel "bloated" ;-pFor those not familiar with this cuisine, maybe you're not in the mood to eat when you see it. Chunks of meat in gravy that is black, with a sprinkling of bean sprouts and chives on top??? But... do not imagine that weird first, as the proverb "Do not Judge The Book by It's Cover" because the appearance and taste very different. It was a tasty, rich spices, and fresh because it contains no milk. Hmm, delectable!!!

Rawon (ruh-won) is another famous traditional dish from Indonesia, originated from East Java Province. What makes this dish so unique is the black colour that comes from Kluwak, which is the most important ingredient in this dish. It is very difficult to find kluwak here. Once I found it online, it was very very expensive. It's even way more expensive than the price of the beef. I believe it was about $13 for 3 or 4 oz. So everytime I cook rawon, I always use Rawon Instant Spices.

This is Coto Makassar or beef soup in peanut gravy, it is made from beef and beef tripe, a famous Indonesian traditional food originating from Makassar, South Sulawesi. This dish traditionally serves with ketupat or buras or just with steamed white rice. And Indonesians love to eat this coto with sambal tauco (chili sauce with fermented soy bean). I did not make the sambal tauco this time because I added some chilies in my gravy. So, this coto was already spicy.