Traditional Bistik Ayam

Traditional Bistik Ayam
Originally uploaded by bnc_id

A Traditional Holland Dishes, brought to Indonesia during the Colonial Era. Over time, the dishes was influenced by affluent Javanese, thus result to this traditional food. Now being served by peranakan restaurant across Jakarta, which bring back the old memory of affluent Javanese during colonial era.

Nasi Goreng: Looks Simple to Make....

I used to call it: Dishes for desperate people. Dine out several time with few people, when they have no idea on what to order, they will order this: Nasi Goreng (Fried Rice)

And if you watch the cooking process, you will see why it is a desperate choice.It is very easy to prepare, quick, and despite of come variations, the taste came from 2 key ingredients: rice and soy sauce. Some extra condiments served would be fried egg, diced beef/chicken/lamb, chillies and pickles

Until you make one yourself, then you see that making it is far from easy - at least if you aim for your different Nasi Goreng. Here is some requirement from Kiko:

• The perfect nasi goreng should not sticky. The rice should be in its sandy instead of sticky
• Different soy sauce yields different taste and final color. Yes, there are lots of brand out there, mass market one and specialized one

Don't believe it? Go ahead and make one for yourself