Description
by Elita Rocka
Tahu Goreng
This fried tofu snack is all about the delightful contrast between the crispy golden exterior and the soft, creamy interior; served with a sweet soy dipping sauce and small green chilli.
Rendang Daging (beef)
In a 2011 online poll held by CNN International, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Beef Rendang is a style of curry-like stew originating from the Minangkabau region in West Sumatra. It is characterized by a long, slow cooking in coconut milk almost like a confit. The spices used, lemongrass, garlic, chili, shallot, ginger and galangal, also have antimicrobial properties and act as natural preservatives. A popular but labour-intensive dish, it’s often reserved for special occasions.
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Rendang Tempeh (vegan)
Tempeh, a traditional Indonesian food made by the controlled fermentation of soybeans into a firm cake, works beautifully with the richness of reduced coconut milk and deep & complex flavours of the rendang spices.
The meal is served with with jasmine rice, a coconut & long bean stir fry, and terong balado, a dish of eggplant glazed in a spicy chilli sambal with shallots, garlic, tomatoes and lime leaf.
Singkong Lumer
Cassava pudding made from grated cassava cooked with palm sugar, pandan leaf and topped with creamy coconut milk sauce; a luscious mix of sweet & salty.
