Humans of Tempeh: Chef Bradley and His Fusion Homy Tempeh Dish

We met Executive Chef James Bradley and his stunning tempe dish at Po’shines Cafe in Portland, Oregon, United States. He shared, “Look at how Asians eat beef. They eat a little bit with a little bit this and that. They don’t eat a whole steak or burgers everyday. We need to change.”

 The dish served was tempeh marinated in a combination of South American spices and Asian umami, grilled and served with grilled mango, avocado salad, and rice crispies.

Breakfast with THE Jessica Gavin Over Bouchon, Las Vegas

One of the most inspiring people in my food world: Jessica Gavin – a mom, a full-time food professional (product development), a professional food blogger, and a wonderful friend. We were linked through IFT’s Food Communicators workshop with other great food communicators.

At Bouchon, it was actually my first time to try Croque Madame – I missed it when I went to Paris. And it was brilliant. The egg on top was very slowly cooked on pan, it was a jiggly gel with only solid at the bottom. The brioche bread was so rich and had the crunchy texture. The ham/jambon rose was kicking with its salty and super savory meaty flavor. The bernaise sauce were thick enough to stick to the sandwich but thin enough to pool in my mouth. The french fries on the side were also on point – French standard.

Altogether it was a wonderful experience – wonderful friend over wonderful food. Not to mention it was Jessica’s treat 😂.

Foods at Consulate General of Republic of Indonesia, San Fransisco

Nasi uduk, bittermelon, balado eggplant and shrimp, vermicelli, kerupuk, rempeyek, egg opor, pisang goreng, martabak. ❤❤❤

Special note for the bittermelon, there was a kick of fish paste “terasi” that went incredibly well. My best bittermelon dish ever!
By Ibu Sri, from Cilacap.

Making Pizza with Odel and Chiara

We met again after 8 years – Chiara was 3 and Odel was 1 when I babysat them in Indonesia. Seeing them to be grown ups is really magical. And I am surprised to find the chemistry between us doesn’t change – forever my sweethearts

My First Caviar and Surprising Best Way to Enjoy It

I don’t do my grocery this week to buy Russ & Daughter’s Paddlefish caviar. It is my first caviar and I did researches to find the best way to enjoy it. I tried it plain – salty, funky, gelly, tangy, savory, rich – I like it. I tried it David Chang’s way to, using a fried chicken – I don’t like it because both are rich though in different layers. Finally, I tried it with a bowl of white rice and fried shallots…. Don’t hate me. How could I come to this combination? I don’t know, it just came across my mind. BUT IT’S PERFECT. It’s like yin and yang. The salty and sharp caviar presents itself on top of the humble white rice. The combination of texture is also amazing: the gelly caviar slides around in your mouth while the white rice becomes a smooth base on your tongue – sometimes you get some little pops. The fried shallots (use it only a litle bit, like a piece per spoon) add a crispy texture with a light accent of its flavor, making layers of crispy-smooth-gelly texture with each’s flavors.


Inspiring Crab Cake from Sycamore, Newtown, Pennsylvania

This meal justified the turned-down tubing during the long weekend’s peak. The crab cake was literally crab meat formed into cake. Shredded moist crab cake was formed into balls with some breading before fried until golden. It was served with potato buns, french fries, and coleslaw. The taste was absolutely crab-meat-y, but concentrated thus very rich and tangy, bursted in my mouth. A dash of remoulade sauce underneath gave a complimentary freshness along with the coleslaw, while the buns dragged the flavor bursts back to the balance with its starchiness.  It was best with a pint of local craft draft beer, which was very smooth, light, and sweet. 

NYC Culinary Trip: Still – Katz’s Pastrami Sandwich

A type of food that I would always go back for: cultural, barely impossible to make by myself, and exceptionally delicious. Not much to say, go taste it yourself – the moist, crumbly, spiced-crust, bright red, striking cuts of beef. It would make you doubt all the beefs you have eaten before or wonder how possible that it’s the same part of the same animal you’ve been eating all this time. Currently still on top in my NYC food list.

Culture: historical jewish immigrant-brought food preservation technology (such as brining, corning, etc.), ingredients (spices and herbs for meat crust and breads), American classic food stall.

Almost impossible to make: weeks of brining, bulk portions of beef, industrial grade of equipment to make the brisket-like char, hard-to-guess recipe.

Exceptionally delicious: melts and kicks in your mouth like no other beef.

Edible Gems of Bali: Suckling Pork Rice “Nasi Babi Guling” Sari Kembar

Suckling pork rice is a meal with almost all parts of a whole pork cooked and seasoned in different ways. It is a Balinese signature dish that resembles its traditional ceremony to cook a whole pork and also the ways Balinese construct their flavor preference from what is available in nature. I would say this is one of Indonesian cooking styles that would make your eyes glare widely and say ,”I never imagined such flavors exist”.

This specific “Sari Kembar” suckling pork rice is what I always crave outisde Bali for 16 years, not moved by the others. This is my favorite because it has whole rounds of dishes which none of them is too greasy: roasted and yellow-seasoned pork meats and fats, pork spiced satay, pork fried lungs, pork fried chopped ribs, crispy pork skin, and pork bone soup with banana stem. The side dishes are usually stirfried cassava leaves, a mixture of stirfried jackfruit-haricot-papaya meat, and sambal.

The whole meal provides a wide range of flavor variations but rooting to one typical character, which Balinese calls it a “full seasoning”: shallots, chili, ginger, kunci (fingerroot, Boesenbergia rotunda), galangal, turmeric, kencur, lemongrass, cloves, citrus leaves, and could be many more depending to each region.

Putu Cake / “Kue Putu”

Let’s take a moment to appreciate how artsy Indonesian putu is. Putu cake is aa steamed rice flour cake filled with coconut sugar and topped with shredded coconut. The seller usually carries the whole container and steamer on his/her shoulder, followed by the distinct whistling sound out from the small whole used to steam the cake. Putu seller usually has “klepon” as well, a chewy and round cake with similar ingredients, but with sticky rice flour instead of the regular one.