I think we all can take a break from the kitchen a day (or a week) after the big feast. That is why the day after Thanksgiving has been the unofficial Pumpkin and Left Over Roasted Turkey Congee day for us. I love that this congee is almost fail-proof and versatile with what you’d like to add or skip. The broth and congee are cooked together in an instant pot / high-pressure cooker for under 40 minutes.

Unlike the BBQ Ribs that we know in America where the meat is doused in vinegary tomato sauce at the last step of the cooking, Iga Bakar (Indo-style BBQ Ribs) are flavoured to the bones by first cooking them with aromatics and herbs.

We have more than 75 unique regional varieties of Soto (soup) in Indonesia. Soto Betawi which originates from Jakarta is popular due to its creamy, rich tasting, aromatic coconut & milk based-broth and the beef!

Pumpkin/Squash and salted duck egg are a classic pairing in Chinese cuisines and they work so well because of the contrasting flavour and texture. The sweet and mellow pumpkin is complimented by the deep umami flavour of salted duck egg. Every bite is complex and delicious. Yes, sweet and savoury is a big theme in Asian cuisines and it creates such a great appetite!

Rice tuille, the fancy term for this dehydrated, then-fried rice porridge is a game changer with its versatility and crunch factor. It is simply made with leftover rice, water, some seasonings and time! It is a blank canvas waiting to be dressed with a burst of flavours. Perfect finger food, amazing toppers on soups, don’t blame me if you can’t stop eating them!

This Summer Cold Noodle bowl is a lovechild of Taiwanese Cold noodles (Liang Mian) and the bold South East Asian flavours that we love! That spring roll sauce, with thick creamy peanut butter, and the brightness of lime juice and hoisin on Vietnamese Bun.

The spicy, bold flavoured Dandan noodle is a serious party in one’s mouth! There are two kinds of Dandan Noodles, the brothy kind, and the drier version, this is the latter.

Although the popular myth amongst the Chinese is that Zongzi, a food offering made to commemorate the death of Qu Yuan, a famous poet during the Chu Kingdom, I have always known Zongzi as the food to consume/ give to others during the Qing Ming festival- an Ancestor’s day.

Gluten Free, rice and tapioca layered cakes with mildly sweet notes flavoured with coconut milk. It is one of my favourite Indonesian traditional cakes growing up because it is so much fun to eat, peeling it layer by layer. Somehow it is so addicting and satisfying, much like peeling cheese strings.

I’m sharing with you the Chicken Kiev recipe. This dish feels appropriate as a homage to the city of Kyiv, and the Ukrainian people who are fighting for their freedom and lives at the moment.

I know you want a bowl of this hearty, energizing Soto Ayam Kuning (Yellow Chicken Soup) to warm the cold days. We were snowed in and this classic soup with soothing spices and herbs was a great comfort to us. Save this for your reference!

Most of the time, I avoided pavlova because they are too sweet and monotone. The passion fruit curd and hibiscus syrup in this pavlova is really a game-changer! First of all, they are so fragrant and rich!

We, Indonesian love our rice so much that we eat it with everything, but we let go of our obsession on a few occasions. One of them is when eating Gado-gado, which literally translates to eat without rice.

Opor and sambal kentang served with rice cake feels incomplete without each other. They are definitely the quintessential dish to serve during Eid celebration. A marriage resulting from Arab and India cooking influence, obtained centuries ago (thanks to Silk Road commerce)

Tom yum soup exhibits four clear flavors: unapologetic sourness, bold spiciness, and saltiness with notes of compromising sweetness. It has a playful citrusy aroma from lemongra

The term pindang refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin, usually soy sauce, shallot skin, guava leaves, teak leaves, tea or other spices common in Southeast Asia (wiki). It is a cooking method that is originated from Java- Indonesia.

They painted the walls, hung red ornaments scrolls, wore red clothings.Rattles and firecrackers were hung to scare away the monster, and these practices still continue until today!

Miso Dengaku has been around since 1500’s. The name dengaku comes from dengaku boshi (田楽法師), a stilt dancer who performed for the god of rice field during rice planting. Since the skewered tofu resembles dengaku boshi, the dish started to be called Miso Dengaku

In Indonesia, Kue mangkok is popular during the LNY. Their colourful shades brings festive mood and good luck colours. They are often placed on top of Nian Gao to complete the dessert table.

We all know noodles hold a special place in Asian cuisine because the long strand signifies longevity, so it is customary to eat them on birthdays. But have you seen/ tried Red Egg 红鸡蛋, hóng jīdàn? They get their colour from being boiled in red yeast rice (angkak)water.