Posted in World Culinary Arts, Indonesian cuisine on Dec 9th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 8th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 7th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 6th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 5th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 4th, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 3rd, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine on Dec 2nd, 2014 Comments
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/
Posted in World Culinary Arts, Indonesian cuisine, Malaysian cuisine on Dec 1st, 2014 Comments
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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