wok this way.

Growing up, I was not a fan of Chinese food or almost any Asian food in general. Except for Indonesian. I didn’t even like Yum Cha with my family every Sunday morning. But going to Sydney helped me appreciate Asian cooking. Thanks to the ubiquity of authentic, scrumptious Thai food. The depth of flavour and the amount of spices blew me away.

Then I started appreciating Indonesian cooking more. The difference of Asian cooking to any other type of cooking is very distinct. You can tell by the length of a recipe of one dish. Long list of spices and traditional method produce great flavour that’s worth the effort and time. And it has a nostalgic feel to it. Using pestle and mortar still produce better sambal than food processor. Gotta do it the way our grandmas do it.

One of the many purposes I was doing this pop-up was to introduce Indonesian flavour to Australia. Again, not doing it super traditional or super modern with fancy techniques. I’m keeping it simple, flavourful and rustic. Still grasping on the sharing style to create that sense of being at a dinner party.

Starts with one of my absolute favourite Indonesian dish was this Grilled King Prawn on a bed of Potato, Quail Egg and Balado Sauce. Although the colour might look scarily spicy for some, this dish was actually not too spicy according to most of the diners. Especially having the side of rice really neutralises everything.

Second dish to come out was our signature Sticky, Succulent Lamb Ribs. The falling-off-the-bond lollies were a crowd-pleaser. 

This grilled beauty is Grilled Barramundi with Green Chilli Sambal and Fried Enoki. Remember the green chilli sambal from our previous pop-up at KIN by US? Last time we did the sambal with Duck Confit, this time I thought it would be amazing to introduce Ikan  Bakar to Sydney. This is how Indonesian love their seafood, grilled, glossy from the sticky sauce, and with a side of good sambal. In Indonesia, you would find this type of dish as a whole fish.

To balance out all the meaty dish, as usual we need a good plate of salad. Me and my sister were so proud of this dish. So a little back story about this salad. Traditionally from a city called Bangka in Eastern Indonesia, this salad is our grandma’s favourite. Every time she’s having a house party, this salad would always be on the buffet table.

Grandma’s Salad: Carrot, jicama, grandma’s secret dressing & prawn cracker. 

It was a pleasant surprise to us, a lot of the diners gave a really good feedback on this salad!

The memory of a dining experience will be wrapped up well when it’s finished with a great dessert. Another traditional flavour of an Indonesian dessert called Jongkong is a combination of coconut, palm sugar and pandan.So to finish of the night I served this Pandan Pannacotta, Salted Palm Sugar Ice Cream, Coconut Sago, Coconut Crumble, Meringue and Freeze-dried Raspberries.

Pretty sure everyone wok away with a full tummy! x