AYAM DRAKOR AKA DRAKOR CHICKEN. Korean fried chicken DRAKOR IS THE SHORT FORM FOR DRAMA KOREA. “Chicken Drakor” likely refers to the phenomenon where people enjoy eating fried chicken while watching *Drakor*, which is a Indonesian slang term for *K-drama*…
CUCUMBER RICE. A delicious and light rice dish, so easy on the stomach. Just pair it up with some fried crispies and a tangy pickle. Happened to come across this on an Instagram reel, and made it instantly. This dish…
URAP… Pronounced.. Ooorup. This dish is made with steamed vegetables and spiced coconut. Generally served as a side dish in Javanese cuisine. We generally have this with hot steamed rice and a main of baked chicken. It’s a fresh tasting…
This popular chicken dish comes from the regions of Padang. A super tasty dish which has influences from India. Prominent Indian spices like cardamom, cinnamon, star anise are added to the chicken along with fresh south Asian herbs. The smooth…
Fusion Nasi Kebuli is Indonesia’s unique take on Arabic Pilaf, reflecting the strong influence of the Arab descent community in Indonesia. Nasi Kebuli, a beloved dish, bears a striking resemblance to our own pulavs and the renowned Mandi Rice from…
AYAM BAKAR KEMIRI. PAN ROASTED CANDLENUT CHICKEN. This is one dish which is made at least twice a month at home. The creaminess of ground candle nuts, the caramalisation of kecap manis, The Heat of the Sambal it’s served with…
This famous Kadhi is well known to most non Sindhis, having tried it at some point in their lives. It could be at a school friends home or a colleagues home. Every Sindhi family will have their own recipe for…
Sometimes, a simple cooked subji is all that is needed to satisfy us. Today was one of those days, when I was craving for my Indian food. As normally we have Indonesian food for lunch.😊 Made turiya sabji as we…
Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the stock is further cooked till all water evaporates…Reverse cooking😊…
Aur ji Bhaji ( Sindhi style)
