Cireng: The Crispy Chewy Snack Loved Across Indonesia
By: Alvin Toughman Fau
Posts
Nasi Liwet Solo: Rich, Aromatic, and Traditionally Heartwarming
By: Vincent Laurent Introduction Among Indonesia’s most iconic traditional rice dishes, Nasi Liwet Solo holds a special place. Originating from the royal city of Surakarta, also known as Solo, this dish is known for its rich coconut aroma, tender rice texture, and comforting flavors. At first glance, nasi liwet may look simple, but every ingredient is deeply connected to tradition and culture. What makes this dish stand out is how the rice is cooked using coconut milk, bay leaves, and lemongrass. This method creates a soft, fragrant, and slightly creamy texture that pairs beautifully with savory side dishes such as shredded chicken, spiced boiled eggs, chayote stew, and sambal. The flavor is subtle yet satisfying, making it suitable for both special occasions and daily meals. History or Background Nasi Liwet Solo comes from Surakarta, Central Java, a region known for refined and mild-tasting cuisine. Historically, this dish was served during royal feasts and special family cere...
Seblak: Spicy, Chewy, and Uniquely Addictive
By: Vincent Laurent Introduction If there is one Indonesian dish that perfectly represents bold flavors and modern street culture, it is seblak . Originating from Bandung, this spicy and savory dish stands out because of its unique texture and strong aroma. Made from chewy crackers soaked and cooked in spicy broth, seblak is an experience that blends heat, chewiness, and comfort in every bite. What makes seblak special is not only the taste but also the sensation. The chewy texture of softened crackers combined with chili, garlic, and savory seasoning creates a memorable flavor that is hard to forget. Whether served mild or fiery hot, seblak is a dish that leaves a lasting impression and often becomes a craving. Today, it is loved by students, families, and food lovers all over Indonesia. History or Background Seblak originated in Bandung, West Java, and first gained popularity around the early 2000s. The word “seblak” is believed to come from the Sundanese phrase “nyeblak,” m...
Lempah Kuning : The Cultural Story Steeped in Turmeric and Tradition
By : Sebastian Introduction Among the many traditional dishes that represent the flavors of the Bangka–Belitung Islands, Lempah Kuning stands as one of the most iconic. With its bright yellow broth, tangy aroma, and bold spices, this dish captures the essence of coastal Indonesian cuisine. Lempah Kuning is more than just a soup, it is a living heritage, a reflection of the sea-dependent communities who have relied on fresh fish, local spices, and collective tradition for generations. Indonesian cuisine is known for its diversity, but Lempah Kuning holds a unique place: it is simple yet profoundly flavorful, rustic yet culturally rich. Unlike many complicated dishes that require long preparation, Lempah Kuning is straightforward and honest, highlighting the natural flavors of fish, turmeric, tamarind, and vegetables. It reflects the warmth and practicality of island life, where freshness is valued and food is often prepared communally. For visitors or food enthusiasts exploring re...
German Spargelzeit: A Deep Dive into Germany's fifth season
By Jona van Helt Introduction Every spring in Germany there is one topic that suddenly takes over conversations, supermarket displays and restaurant menus. This topic is Spargelzeit, the time of year when white asparagus becomes the unofficial star of German cuisine. At first, I honestly did not understand why asparagus should be such a big deal, but the more I learned, the more interesting the whole tradition became. In this blog article I want to explore the history of Spargelzeit, what makes it special, and why it is so deeply rooted in German culture. I will also talk about the traditions of food, the variations of the dishes, where to find the best asparagus and some fun facts. At the end, I will also share my personal opinion and ask a few questions so you can think about your own experiences with Spargelzeit. History The story of Spargel in Germany goes back much further than many people expect. Asparagus has been grown in Europe since Roman times. The Romans consider...
Mango Sago: A refreshing and always addictive tropical dessert
By : Monica Ho Introduction If there is one dessert that perfectly captures tropical sweetness and refreshing creaminess, it’s Mango Sago . Made with fresh mango, chewy sago pearls, and a creamy coconut-milk or evaporated-milk base, Mango Sago is a dessert that feels light yet indulgent cool, fruity, and wonderfully satisfying. Originally popular in Asian dessert cafés, Mango Sago has now become a favorite treat across Southeast Asia. Its bright color, silky texture, and sweet mango aroma make it the perfect dessert for sunny days or after a hearty meal. History Mango Sago first became popular in Hong Kong in the 1980s, created by dessert shops looking to blend tropical fruits with traditional Chinese ingredients like sago. The combination was an instant hit—creamy, fruity, and refreshing. Over time, this dessert spread to Taiwan, Singapore, Malaysia, Indonesia, and beyond. Each region made subtle adjustments, such as adding coconut milk, pomelo, or extra mango chunks. Tod...
Ayam Obat: A Warming and Healthy Chinese Herbal Dish
By : Monica Ho Introduction If there is one Chinese dish that beautifully blends comfort, warmth, and traditional healing, it’s Ayam Obat a herbal chicken dish slow-cooked with a variety of medicinal ingredients. With its rich broth, aromatic herbs, and tender chicken, Ayam Obat is known not only for its delicious taste but also for its restorative properties. Commonly made with ingredients like ginseng, goji berries, red dates, and Chinese herbal roots, this dish has long been cherished as part of traditional Chinese wellness culture. It is soothing, nourishing, and often associated with strengthening the body from within. History Ayam Obat has deep roots in Traditional Chinese Medicine (TCM) , where food and healing have always been closely connected. For centuries, herbal soups were created to balance the body’s energy (Qi), improve immunity, and support overall health. Historically, Ayam Obat was prepared for: postpartum mothers recovering strength, elders needing ...
