Cook and Mix

Continuing our recipes from the nation’s capital, Jakarta, another ‘Betawi’ special is ‘Kerak Telor’, a favourite street-side delight. Kerak telor, meaning ‘egg crust’, is a fried, pancake-like omelette filled with all the goodies and flavours you might find in any Indonesian street food snack, namely sticky rice and coconut! A tasty sweet-meets-savoury culinary creation.  Traditionally,

In celebration of Jakarta’s – Indonesia’s capital city – 493rd Birthday, our sister magazine NOW! Jakarta has put together a list of the all time best ‘Betawi’ cuisine. In this week’s Cook & Mix we share with you one of the all-time classics from the capital, Soto Betawi. Betawi is the term given to the

This week’s Cook & Mix presents some French, fine-dining flavours, as Chef Gilles Marx of AMUZ Gourmet – one of Jakarta’s top fine dining restaurants – shares his special recipe for a Pan-Seared Scallop and a Light-Cream, Black Truffle Risotto with Rocket Salad and Shaved Parmesan. New Recipe Every Week!Subscribe to ‘Home Life’, a Monday mailing

The fourth recipe  from Petty Elliott as part of our ‘Cook & Mix’ series, an accomplished cookbook writer and now guest chef to many prestigious dining events around the world. Petty’s passion is in exploring seasonal, modern Indonesian cuisine.  “This is one the best versions of fried chicken ever. I personally try to avoid fried food but it is hard to resist a piece of golden, deep-fried chicken drumstick. It is

This week’s ‘Cook & Mix’ features a special guest, James Kalleske, the winemaker extraordinaire from Hatten, TWO Islands and Dragonfly Wines. James cooks up a favourite dish of his: Caramelised Onion, Pear & Gorgonzola Tart, made with a splash of TWO Islands’ Pinot Grigio. This is sweet and savoury tart, James explains, is similar to the French-style tartare tatin, or an upside-down tart; he pairs with the Pinot Grigio of TWO Islands because it is crisp, meaning it

The third recipe  from Petty Elliott as part of our ‘Cook & Mix’ series, an accomplished cookbook writer and now guest chef to many prestigious dining events around the world. Petty’s passion is in exploring seasonal, modern Indonesian cuisine.  Ketoprak is a classic dish from Betawi consisting of rice cake, rice noodles and bean sprouts served in peanut sauce. The raw garlic gives this dish a very strong flavour. This dish

In Indonesia, the favourite desserts are often those found in the market, called ‘jajanan pasar’, or market snacks. You may get these at Indonesian restaurants, or perhaps with an Indonesian-twist of a high-tea experience. One of the most popular is ‘klepon’, glutinous rice balls with a sugary filling. Here we share an easy-to-follow recipe for

Oh sambal! It’s a condiment that an Indonesian meal cannot go without. Sambal is chilli relish and anyone who’s eaten at an Indonesian restaurant will notice is bright red colour on the plate, simultaneously warning you and luring you in for another addictive spicy bite.  Subscribe to ‘Home Life’A Monday newsletter with new recipes, movies

This second recipe also comes from Petty Elliott, an accomplished cookbook writer and now guest chef to many prestigious dining events around the world. Petty’s passion is in exploring seasonal, modern Indonesian cuisine. Did you try cooking up her ‘Ikan Pepes’ dish? With Easter seeing many people cook up a roast – be it chicken, beef or lamb – this week we share a roast recipe which has been given a special Indonesian twist! “Ayam

Welcome to ‘Cook & Mix’, a new column from NOW! Bali’s Home Life series. In this column we share cooking recipes to try and cocktail mixes to shake up! For our cooking recipes we will focus on Balinese and Indonesian dishes to try. This first recipe comes from Petty Elliott, an accomplished cookbook writer and now guest chef to many prestigious dining events around the world.