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Indonesian Food Safari
Food Safari plunges into the vibrant spicy world of Indonesian food and discovers dishes full of fresh flavour and chilli warmth. Our main guide to ingredients is Maeve’s friend, chef Rohanna Halim, who heads a busy all girl kitchen team at her restaurant Ratu Sari in Sydney’s Kingsford.
She shows us the key ingredients needed for Indonesian cooking, many of them fresh herbs and spices that are now widely available. Rohanna makes a spicy chilli sauce called Belado which goes perfectly with everything from prawns to vegies.
Fellow head chef and owner, Alina Lucas, from Jimbaran Restaurant cooks an easy mellow chicken curry, while Java Restaurant’s “Aunty” Wahwan whips up a healthy grilled fish with a sweet and sour vegetable sauce. We even have a real prince cooking for us – Tjok Gde Kerthyasa is one of Bali’s royal family and cooks a traditional duck on the good old Aussie barbie and he serves it with a fresh spicy sambal.
Also on the barbecue – some of the best satay from expatriate Dutch Indonesian Paul Rast who makes a wonderful peanut sauce to accompany it. To finish, young Indonesian Australian Ben Mochtar makes his favourite childhood dessert eis cendol which features shaved ice, tropical fruit, coconut milk and pandan flavoured “worms” made from mung bean flour.
Featured Businesses
Java Restaurant
151 Avoca St
Randwick NSW
(02) 9398 6990
Jimbaran Restaurant
129 Avoca St
Randwick NSW
(02) 9398 8555
Ratu Sari Indonesian Restaurant
470 Anzac Paradde
Kingsford NSW
(02) 9662 8788
Maroubra Oriental Grocery
926 Anzac Parade
Maroubra NSW
02 9349 5267
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A good cuppa
When making a pot of tea, always warm the teapot first, by adding hot water to the teapot. When the pot is warm, discard the water and add the tea leaves. The general rule is one teaspoon of tea for each guest and one for the pot.
Glossary
Pomegranate Seeds
Used both whole and ground, dried pomegranate possesses similar properties to dried plum, providing a sweet and sour flavour.
