Just a casual lunch among studying for PhD comprehensive exam. This fresh, made-to-portion, warm cashew chicken running down my rice really boosted my mood.
Garlic, green onions, soy sauce, oyster sauce, chicken, vinegar, brown sugar, Sichuan peppercorn, dried chili, sesame oil, sesame seed, salt, black pepper.
Again, melting pork ribs cooked for 37 hours, smashed with Indonesian fresh ground chili paste (sambal ulek). My pork shoulder roast has been beaten.
Winning children’s heart is another level of cooking. This dish, perfected over generations from my grandmother, has won many children’s hearts – made them think that my birthday happened everyday and they could go to my house anytime to eat my mom’s spaghetti.
Nothing fancy – onion, garlic, oregano, Worcester sauce, tomato sauce, tomato paste, fresh tomatoes, minced beef, any cheese (even we got used to Indonesian’s almost-tasteless cheese), salt, pepper. The sauce usually went out first and we ate the hot leftover pasta with melted Indonesian cheese.
Making and eating this dish really cured my homesick.
Farm-fresh eggs, farm-fresh chives, and home-made bread.
Indonesian pecel is mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.
- Candle nut
- Palm sugar
- French green bean
- Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
- Ground all the sauce ingredients and add boiling water until slightly watery
- Coat sliced shallots with flour, fry until golden brown
- Fry kerupuk until well-expanded
- Serve with a dash of sweet soy sauce (kecap)