Cooking Tackle

Fiddleheads green are the furled fronds of a young fern and the vegetable has been part of traditional Indonesian food ever since.  In the Island of Sumatra *is an island in western Indonesia , fiddlehead ferns are normally cooked in a rich coconut base, this dish called “gulai pakis” or gulai paku.  I normally have "gulai pakis" at Padang Restaurant, is a restaurant which serves special various dishes from Padang-Sumatra. Fiddlehead fern is a good source of protein and it gives enormous benefit for a vegetarian, it has beautiful edible fern, sexy curls and the soft texture has its own delight when its cooked.  In Bali , fiddlehead ferns are normally cooked as traditional warm salad called “Jukut Paku”, blanched fiddleheads ferns are mix with spiced grated coconut.  This is my own way of cooking the fiddleheads fern, it’s a very simple home-style recipe, Fiddlehead ferns stir fry topping with crispy anch...

Indonesian fried chicken (Ayam goreng) is certainly a well known chicken dish to all Indonesians and also it phenomenal amongst Indonesia people. The very typical crispy deep fried chicken that so tasty with the compliment of the crispy bits in it and I actually think, it is the best part comes from the chicken dish. To have the kind of tasty Indonesian crispy deep fried chicken, it really depending on the cooking method, composition ingredients and spices used. Most people have the thought of making Indonesian crispy deep fried chicken is a bit tedious, the chicken have to cooked in advance by slow-boil the chicken mixture with Indonesian spices until the spice paste has absorbed perfectly and I use to know this method from my mother as it being called as “Ayam Ukep” I have my mother version of crispy deep fried chicken recipe which is completely engage several Indonesian spices, the recipe calls such galangal, candlenuts, Indonesian bay leaves, lem...