A warming soup inspired by a visit to Jakarta. This sop is almost sold in all cities in Indonesia, from large restaurants to small restaurants serving this dish. Very popular Sop in Indonesia. If you live in a four seasons country. I highly recommend to make and enjoy this dish in winter. Coupled with a plate of hot rice will make it very delicious and you will never forget it.

Usually rempeyek in Indonesia made from rice flour batter and adding with peanuts, dry anchovies, or yellow bean. But since I don’t have any of them on hands, this time I am going to make my own rempeyek using sliced shallots and chopped chilies. My mom made this for me and my sister all the time, back then when we’re young. And we loved it very much. The texture is crunchy, and the chili really gives a spicy kick that makes us can’t stop eating. For my beloved mom, thanks mom for the recipe. And today I have a change to make it again.

As an Italian in New York, I worked on adapting some of my favorite Italian recipes to American ingredients. Which in practice means doubling down on some flavorful items to achieve the same level of richness, as some of the basic ingredients here are just bland. This pesto packs a punch while still being a fresh summer condiment for pasta.The key to success for this recipe is the quality of the ingredients: you need to be able to spend money on a great piece of parmesan and great olive oil I am afraid, otherwise it's impossible to make up for lack of flavor.

One of Indonesian traditional comfort food, Soto Ayam is one of the most popular soup in Indonesia. Every province has their own version of Soto with different ingredients and toppings.#indonesia #comfortfood #traditional

Can't decide if you want cream or tomato based pasta sauce? Try a Rosé! I couldn't find a good Rosé sauce recipe anywhere, so I modified one to suit me taste from Epicurious.com

This classic pozole is delicious, makes a big batch, and is easier to make than you might think. I’m sharing all my tips—if mine turned out amazing, yours will too! All my guests loved the flavor.

This was supposedly Mao Zedong's favourite dish, what he called his "brain food" that helped him defeat his enemies. It's doubtful that most of us will ever obtain the Ningxiang pork required for the authentic recipe as codified by the Hunan provincial authority, but we can make do with what we can get. Based on a recipe from the Woks of Life blog. 🇨🇳

We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.Kecombrang or honje is also known as torch ginger. It is the young flower part. If you can't find it, you can replace it with a bit of mint. Kecombrang tastes a bit sour and minty. It also has a fragrant smell.

Using tumeric to make the soup yellow. This dish is a vey common and popular in Indonesia.

BRAMBANG ASAM/ASEM is a typical food Central Java, particularly Solo and Semarang. Keep in mind "Brambang" the Java language of onion, and Asem mean tamarind. Brambang asem indeed typical food in the culinary treasures Soloraya.This dish is actually simple, just made of sweet potato leaves or JEGLOR-so Solo citizens used to call it. Although jeglor is a major part of this refined, yet distinctive taste of this Soloraya actually located on sambal Brambang Asam. Basic ingredients of chili is what determines the success of this refined alluring tongue. Lately, Brambang asem including food categories that are difficult to find, even in Soloraya once.As the name implies, Brambang asem has an aroma typical Brambang (onion) in a marinade mixed with chilli paste and of course to add a spicy flavor. How to make "sambal Brambang asem" same as making "Rujak - salad sauce" or other condiment, the difference is Brambang (onion) and paste burned first before use. Brambang taste of tamarind itself is a blend between taste spicy, sour, salty and sweet --- depending on the tastes of the maker.Brambang asem recipes are practical, as it uses a simple seasoning with sambal Brambang which is usually served with boiled vegetables (usually wear Jeglor / sweet potato leaves, but can be replaced with kale or spinach). Sweet potato leaf texture a little unique because after boiling will be slippery when held and crispy if eaten. This culinary menu of dishes usually found in the city of Solo to Madiun.Brambang Asem may be quite unfamiliar to most people. Especially for living in West Java or in the outer islands may be somewhat surprised by this dish, because it's usually sweet potato leaves to feed the livestock. But it is precisely in these sweet potato leaves characteristic of Brambang asem, if there is no sweet potato leaves will not be complete --- even not Brambang asem name. Complementary to accompany this culinary usually is GEMBUS BACEM and TOFU STARCH.Gembus bacem I made yesterday, by placing it on top of the filter ricecooker. This is done to make it more practical and spices to infuse, but do not do it for too long (more than 2 days) because it will make tempeh gembus too soft texture and taste slightly sour.Vegetables I used to make stuffing know is carrots, cabbage and leeks.

#goldenapronThis sauce is full of flavour,quick and easy to prepare.Can call vegetable sauce as there is vegetables and olive oil in it.My kids loved this delicious and beautiful sauce so much.

Comfort food especially when its rainy season. And this is a good dish for your kids.