Indonesia part 1: Prepare the waist line

/
0 Comments
Special entry by: Sue

Indonesia. A land so vast and home to many diverse cultures, landscapes and cuisines – it is a no wonder that the Indonesian cuisine is just as rich, flavourful and definitely a culinary delight. The Indonesian cuisine seems to have kept its profile very low – meaning it is probably Asia’s best kept secret.

So, a fortnight of culinary journey… I shall begin with the basics – the sweet stuff. 




A selection of kueh or bite size sweet nibbles accompanied with tea (sweetened). Some families have this for breakfast. Call your dentist! Now!!

Dear friends and dear waistline, it isn’t true that the Asian diet is all healthy and bla bla – the Asian diet has its naughty side too. If you feel that your Asian friends or colleagues seem to dislike chocolates, cakes or the sweet pastries, it is probably because traditionally these aren’t part of our diet. Well, at least not in my family... I think… Hmmm… But now you know, we can fatten you up too.

A land blessed with lots of sunshine, it also means the Indonesian fruits are mega sweet – so sweet that you probably could get sugar if you wring the juices out. I was lucky to be here in the hottest of the season. Ok hang on, let me rethink… I am unsure if one could be considered lucky to be here during the hottest and stickiest time ever! But this is when you get fruits such as durians, mangosteens, rambutans, papaya, soursop, duku and the list goes on.

Durians – also known as the king of fruits – is an acquired taste. Some love it, some just hate it. It has a strong aroma (or odor or fragrant depending on which camp you’re on).






Whilst Durians are considered as a heaty fruit, Manggis or Mangosteens are considered a cooling fruit.  


Rambo? Rambutans also known as the hairy fruit. 



Left to right: salak or "snake" fruit, watermelon & papaya  


A healthier take on breakfast with salak – that fruit with the snake-like skin, and no you cannot use that to make bags or maybe not just yet…

With 35C and 100% humidity (at least according to me), I would fancy holding business meetings in a pool. But I can’t. So, how does one cope then?

Ta da!! There are many iced- desserts to give you an instant brain freeze. Es Alpukat, Es Teler, Chendol, Es Kopyor and more – are among the many saviours one can summon during hot humid days. 




Chendol is said to be of a Sundanese origin. Made with palm sugar, those green worm-like jelly, topped with ice (cut ice or ice-shavings) and then sweet fragrant Durian. Now you know which Durian camp I belong to.
 
  
Es Kopyor is made of a malformed (or mutant) coconut and is considered a delicacy in Indonesia.



You may also like

About Post Author

We are a couple that who simply love life and enjoy food. Nicklas is from Kåge, Sweden and Sue is from Singapore. Having grown up in different countries, our appreciation for good food goes beyond international and sometimes experimental too.

No comments:

About us

We are a couple who simply love life and enjoy food. Nicklas is from Kåge, Sweden and Sue is from Singapore. Having grown up in different countries, our appreciation for good food goes beyond international and sometimes experimental too. We seek to discover delicious food, enjoy and yes explore new dining experiences (because some experiences are just new, fabulous and should be told). And above all, we wish to share this with anyone who wishes to know where to eat in Vienna.

Labels

Social

Follow Us on Instagram

Follow Us on Facebook

Sue Nicklas

Create Your Badge

Translate