Author: laadam
-
Kelapa Bakar Es Krim
A young coconut is grilled until its shell turns golden and lightly charred, then filled with a scoop of creamy vanilla ice cream, a splash of sweet strawberry syrup, and a sprig of fresh mint. This playful dessert combines the warm, smoky aroma of the grilled shell with the cold, creamy scoop inside, making it…
-
Mie Bakso Daging Cincang
Springy egg noodles and tender beef meatballs sit in a light, savory broth, topped with tender bok choy, crispy fried shallots, and a rich, spicy minced meat sambal. This bowl brings together the comforting simplicity of classic bakso with an extra layer of bold, chili-forward flavor from the minced meat topping. Mie Bakso is one…
-
Ayam Goreng Sambal Ijo
Crispy fried chicken is smothered in Sambal Ijo, a fragrant green chili sambal made from green chilies, green tomatoes, and shallots, fried until soft and richly flavored. This Padang-style dish balances the crunch of the fried chicken with the tangy, savory heat of the sambal, and it’s served here with steamed rice and a fresh…
-
Ikan Bakar Kecap
A whole fish is marinated in a sweet soy glaze and grilled until the skin turns dark and slightly charred, then finished with a sprinkle of toasted sesame seeds. The sweetness of the glaze balances beautifully with a chunky red sambal on the side, while fresh lettuce, cucumber, and tomato add a crisp, cooling contrast.…
-
Ikan Kuah Kuning
Fresh fish is gently simmered in a fragrant turmeric broth with tomato, red and green chilies, and warm aromatics in this light, comforting soup. The bright yellow color comes from fresh turmeric, while a touch of tamarind keeps the broth balanced with a gentle tang. Served with a mound of steamed white rice on the…
-
Ikan Goreng Dabu-Dabu
A whole fish is fried until the skin turns crisp and golden, then piled high with Dabu-Dabu — a vibrant, raw relish of diced tomato, shallot, and sliced red and green chilies, brightened with a touch of lime. Unlike pounded sambals, Dabu-Dabu stays chunky and fresh, adding a burst of color and a lively, tangy…
-
Cumi Goreng Cabe Garam
Squid rings are coated in a light, seasoned flour and fried until golden and crisp, then quickly tossed with sliced red and green chilies, onion, and garlic for a fragrant, savory finish. Unlike saucy squid dishes, this one stays dry and crunchy, letting the crispy texture and fresh chili heat take center stage. Served alongside…
-
Nasi Campur
A mound of fluffy steamed rice sits at the center of this home-style platter, surrounded by a colorful spread of Indonesian sides: crispy spiced shredded chicken, tender beef simmered in a sweet soy gravy, a fresh raw tomato sambal, a spicy stir-fried green vegetable, and a second crispy chili-coconut topping. Nasi Campur means “mixed rice,”…
-
Kepiting & Udang Saus Padang
Crab and shrimp are simmered together in a thick, glossy chili-tomato sauce alongside sweet corn, finished with a scatter of toasted sesame seeds. This dish balances heat, sweetness, and umami in every bite, and the corn soaks up the rich sauce beautifully. A fresh side of lettuce, cucumber, and tomato keeps the plate light and…
-
Udang Bakar Pedas
Whole shrimp are coated in a bold red chili marinade and grilled until charred and smoky, then served with a warm spicy dipping sauce and a bright, fresh cucumber sambal on the side. Paired with a mound of steamed rice and crisp lettuce, cucumber, and tomato, this plate balances heat, freshness, and smoky flavor in…