Indonesia Restaurants
Harum Manis: Javanese Cuisine
We have a new restaurant attempting to provide an authentic representation of Indonesian heritage and food culture. Following on the heels of recent openings such as Bungai Rampai, Lara Djonggrang and Kembang Goela, Harum Manis is now the latest addition to the competition. The name “Harum Manis” actually comes from a sweet cotton candy that is native to Indonesia, usually made fresh and popular among children for its crispiness and mild sweet flavor.
Date: February 14th, 2008 |
No Comments
Ubi: Bali
Adi Kharisma began producing ubi, a purple sweet potato in January 2006. His motivation to produce this nutritious potato took hold when many people in his family started dying from cancer. What started as a personal search to find the key to a healthy long life, has now turned into an amazing vision for a sustainable food source for Indonesia.
Date: February 4th, 2008 |
No Comments
Raja Kuring Restaurant: Jakarta, West Java
I’m picky when it comes to places to eat. Maybe I have my priorities a little muddled, but unlike the typical culinary tourist, the perfect flavors and taste sensations are not enough for me. What I search for is ambiance. So when I had the chance to have lunch at a restaurant in a restored 400-year-old Dutch warehouse in Jakarta’s designated tourist area, Old Town in Kota, North Jakarta, I was more than eager to go as Prodita Sabarini explains.
Date: January 31st, 2008 |
No Comments
Mie Lethek: Yogyakarta, Central Java
Traditional home-made noodles or mie lethek are still made the old fashioned way at Bendo hamlet, Trimurti village, in Srandakan district, Bantul regency. The uniqueness of this particular noodle is that it is produced with the help of “cow power”, rather than modern machinery. And truly traditional producers still avoid any use of preservatives. Bendo hamlet has been known as a famous noodle-producing village for years. Many traditional noodle producers, however, have not been able to compete with modern noodle producers, who rely on industrialized machinery.
Date: January 28th, 2008 |
No Comments
Patin and Baong - The ‘Kings’ of the Mahakam River: Kalimantan
Each island in the archipelago has its own cuisine and Kalimantan is no different. You can obtain most of the dishes from the other islands in the restorans and warungs but it is the fish (ikan) that is cooked in several ways that you will find the most inviting and appetising.
Date: January 22nd, 2008 |
No Comments
Restaurants in Yogyakarta: Central Java
The cultural centre of Indonesia, Yogyakarta, is not only renowned for its antiquities, excellent shopping and culture, it also has some excellent restorans. Here’s a few of my favourites that I recommend.
Date: February 11th, 2008 |
No Comments
Sasanti Restaurant and Gallery
If you are enthusiastic about enjoying a lunch or dinner in an ambiance bearing touches of Bali and Java styles, the newly opened Sasanti Restaurant and Gallery on Jl. Palagan Tentara Pelajar here would be a suitable choice. Home to a restaurant and a gallery, Sasanti presents a fine blend of traditional Javanese Joglo architecture along with other modern-style constructions with a Balinese touch to its exterior and interior.
Date: February 2nd, 2008 |
No Comments
Eggs Across the Archipelago
In most parts of Indonesia eggs are not only used in cooking but also play a role in ceremonial customs. And, when we speak about eggs, we usually specify the type: telur ayam (hen eggs), telur bebek (duck eggs), telur puyuh (quail eggs), telur angsa (goose eggs), telur maleo (giant eggs of the small maleo bird in Sulawesi) and telur penyu or kura-kura (turtle eggs).
Date: January 31st, 2008 |
No Comments
Arak - The Balinese Spirit
Tourists visiting Bali always find the island intoxicating, especially for those who try the locally brewed traditional alcohol, arak. Arak, Bali’s pride and joy of spirits, is a colorless and sugarless beverage, distilled from palm sap or rice, with a 20 to 50 percent alcohol content. With its high alcoholic content, arak drinkers do not need long to begin feeling its effects kick in.
Date: January 22nd, 2008 |
No Comments
Pasta Indonesiana
When a tourist first thinks about the foods of Indonesia, the likes of nasi goreng and bakso no doubt come to mind. However, all thoughts of Pasta foods somehow just don’t seem to fit. Pasta is more associated with Italy or even at its roots, China. Surprisingly enough Pasta was a big hit at the beginning of the 20th century and now, it is used constantly in a variety of Indonesian dishes. Here is an excellent explanation about this often used food by Indonesia’s leading gastronome, Suryatini N. Ganie.
Date: January 14th, 2008 |
No Comments
