— Jurnal
Recipes, culture, and the stories behind every spice we use.
It's not the spice paste. It's not even the beef. It's a question of patience — and the willingness to stand at the stove for eight hours stirring something that, for the first four hours, looks like it isn't doing anything at all. Here's what our head chef Agus learned from forty years of watching his grandmother get it right.
READ THE ARTICLE →The two cuisines have more in common than you'd think — and the differences are exactly what makes them interesting together.
Every Indonesian dish starts with a bumbu — a spice paste pounded fresh that morning. Here's what goes into ours, and why.
She's been with our family for twenty-six years. Her sambal terasi is the reason half our regulars come back.
You don't need a charcoal pit. You need patience, a marinade with at least four hours of contact time, and the right cut of thigh meat.
Where our chef sources his West Sumatran spices, told in pictures and the smell of just-roasted candlenut.
A surprising number of regional dishes are naturally vegetarian. Here are six worth seeking out.
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