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Nasi goreng: The ever-famous dish can be found everywhere, from streetside stalls to five-star hotels and government offices. (Photo by Keshie Hernitaningtyas)

Nasi goreng: The ever-famous dish can be found everywhere, from streetside stalls to five-star hotels and government offices. (Photo by Keshie Hernitaningtyas)

Rijsttaffel - Indonesian Rice Table  A guide to Dutch-Indonesian cuisine http://www.awesomeamsterdam.com/articles/59/dutch-indonesian-cuisine

Rijsttaffel - Indonesian Rice Table A guide to Dutch-Indonesian cuisine http://www.awesomeamsterdam.com/articles/59/dutch-indonesian-cuisine

Made with grilled coconut and tapioca and topped with palm sugar syrup, kue rangi is indeed a mouthwatering snack. Photo...

Made with grilled coconut and tapioca and topped with palm sugar syrup, kue rangi is indeed a mouthwatering snack. Photo...

Nasi uduk - A complete serving of Jakarta's nasi uduk dish with fried chicken, tofu, tempeh, and shrimp satay. (Photo by Keshie Hernitaningtyas)

Nasi uduk - A complete serving of Jakarta's nasi uduk dish with fried chicken, tofu, tempeh, and shrimp satay. (Photo by Keshie Hernitaningtyas)

Chicken Sate @ Naughty Nuri's Warung (Ubud, Bali)

Chicken Sate @ Naughty Nuri's Warung (Ubud, Bali) - one of my favourite places to visit - lots of expat characters

Indonesia's thirty iconic dishes | The Jakarta Post Travel

Indonesia's thirty iconic dishes | The Jakarta Post Travel

Charcuterie Centerpiece - Thanksgiving Day Tables That Are #Goals - Photos

Charcuterie Centerpiece

Shafts of sunlight pierce clouds of smoke and steam as I plunge into the heat and noise of the kitchen at Bundo Sati, a small restaurant in Jakarta. It's only 8:30 a.m., but the narrow room is full of alchemical activity: Sheaves of herbs and vegetables lurk imposingly in corners; cooks cleave bones and meat on huge chopping boards with resounding thwacks; others diligently stir the seething contents of enormous woks, each bursting bubble perfuming the air. Thus coalesces the many-splendored…

Spice World

Shafts of sunlight pierce clouds of smoke and steam as I plunge into the heat and noise of the kitchen at Bundo Sati, a small restaurant in Jakarta. It's only 8:30 a.m., but the narrow room is full of alchemical activity: Sheaves of herbs and vegetables lurk imposingly in corners; cooks cleave bones and meat on huge chopping boards with resounding thwacks; others diligently stir the seething contents of enormous woks, each bursting bubble perfuming the air. Thus coalesces the many-splendored…

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