Gareng Asam is the spicy Balinese translation of classic
chicken soup. Here to show us how it’s made is William Wongso and Chef Gusti
Nyoman Agus Wiadnyana, at Kamandalu Resort and Spa in Ubud, Bali. The key to
this spicy soup is the wangen spice mix.
Recipes at http://www.ciaprochef.com/WCA/
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On next sate stop, William Wongso takes us to a roadside
sate stand in Lombok, specializing in Sate Bulayak. Sate Bulayak is made from
beef intestine, liver, and meat, and served with chili sauce, and bulayak, a
steamed glutinous rice cake, perfect for soaking up these great flavors.
Recipes at http://www.ciaprochef.com/WCA/
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On the next stop of our tour of Indonesian sate, we visit Chef Heinz van Holzen at his Restaurant Bumbu Bali Benoa, in Tanjung, Bali. Originally born in Switzerland, Chef van Holzen has lived in Bali since 1990, and is a Balinese cuisine cookbook author, and owner of a restaurant and cooking school. He shows us how to make a flavorful and aromatic minced duck sate.
Recipes at http://www.ciaprochef.com/WCA/
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The most beloved of all Indonesian street foods, sate is
the sizzling snack of choice throughout Jakarta and the entire archipelago.
William Wongso takes us on a tour of Jakarta’s sate stalls, and introduces us
to sate Madura served with a peanut dipping sauce.
Recipes at http://www.ciaprochef.com/WCA/
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The most beloved of all Indonesian street foods, sate is
the sizzling snack of choice throughout Jakarta and the entire archipelago.
Showing us some variations of sate is Chef Yogi Artana, sous chef at Kamandalu
Resort and Spa in Ubud, Bali.
Recipes at http://www.ciaprochef.com/WCA/
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Rice is at the heart of any meal in Indonesia. Here at
the Jambi Museum on the island of Sumatra, William Wongso and a local cook show
us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating
from the Batang Hari Regency of Jambi in Sumatra.
Recipes at http://www.ciaprochef.com/WCA/
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Rendang, one of Indonesia’s most celebrated dishes, is a
slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking
process is used to yield succulent, fork-tender meats with rich, caramelized
flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows
Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to
make a classic Beef Rendang.
Recipes at http://www.ciaprochef.com/WCA/
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Base genep, meaning “complete spice” in Indonesian, is an
aromatic seasoning paste that is an essential ingredient in many Balinese
dishes. Here to show us how it’s made is our guide William Wongso and Hindu
priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the
restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for
its barbecued pork ribs.
Recipes at http://www.ciaprochef.com/WCA/
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From perfectly
caramelized beef rending, and regional favorites like Nasi Lemak, to
traditional spice blends, and fiery sambals, join us on this appetizing tour of
Indonesia and Malaysia as we discover the lesser known flavors of this
Southeast Asian region that is captivating diners around the world. Our guide
to Indonesia is William Wongso, world-renowned authority on Indonesian food and
cooking. In Malaysia we join Asian food guru K.F. Seetoh to get an insider’s
tour of Malaysia’s home-style kitchens.
Recipes at http://www.ciaprochef.com/WCA/
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