Balinese Duck Sate
Recipes at http://www.ciaprochef.com/WCA/ On the next stop of our tour of Indonesian sate, we visit Chef Heinz van Holzen at his Restaurant Bumbu Bali Benoa, in Tanjung, Bali. Originally born in Switzerland, Chef van Holzen has lived in Bali since 1990, and is a Balinese cuisine cookbook author, and owner of a restaurant and cooking school. He shows us how to make a flavorful and aromatic minced duck sate.
Indonesian Nasi Minyak
Recipes at http://www.ciaprochef.com/WCA/ Rice is at the heart of any meal in Indonesia. Here at the Jambi Museum on the island of Sumatra, William Wongso and a local cook show us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating from the Batang Hari Regency of Jambi in Sumatra.
Sate Bulayak in Lombok
Recipes at http://www.ciaprochef.com/WCA/ On next sate stop, William Wongso takes us to a roadside sate stand in Lombok, specializing in Sate Bulayak. Sate Bulayak is made from beef intestine, liver, and meat, and served with chili sauce, and bulayak, a steamed glutinous rice cake, perfect for soaking up these great flavors.
An Introduction to Indonesian Sate
Recipes at http://www.ciaprochef.com/WCA/ The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. Showing us some variations of sate is Chef Yogi Artana, sous chef at Kamandalu Resort and Spa in Ubud, Bali.
Sate Madura in Jakarta
Recipes at http://www.ciaprochef.com/WCA/ The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. William Wongso takes us on a tour of Jakarta’s sate stalls, and introduces us to sate Madura served with a peanut dipping sauce.
Malaysia’s Kampung Cooking with Chef Dato Ismail Ahmad
Recipes at http://www.ciaprochef.com/WCA/ In Malaysia’s sweltering capital, Kuala Lumpur, diners craving authentic Malay village cooking make their way to Rebung, the cozy, home-style restaurant of Chef Dato Ismail Ahmad. Knighted by the Sultan of Malaysia for his work in preserving Malay cooking traditions, Chef Ahmad serves his guests a sumptuous buffet of regional Malay delicacies. These rustic village-style dishes, known as “kampung” are celebrated for their bold and varied flavors.
Indonesian Beef Rendang
Recipes at http://www.ciaprochef.com/WCA/ Rendang, one of Indonesia’s most celebrated dishes, is a slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking process is used to yield succulent, fork-tender meats with rich, caramelized flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to make a classic Beef Rendang.
Indonesian Spice Paste: Base Ganep
Recipes at http://www.ciaprochef.com/WCA/ Base genep, meaning “complete spice” in Indonesian, is an aromatic seasoning paste that is an essential ingredient in many Balinese dishes. Here to show us how it’s made is our guide William Wongso and Hindu priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for its barbecued pork ribs.
Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh
Recipes at http://www.ciaprochef.com/WCA/ At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and Asian food guru KF Seetoh introduce us to the lesser known flavors of the Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to the style of cooking that evolved from the inter-marriage of local Malays and Chinese immigrants in the 15th century. Combining Chinese cooking techniques, such as wok cooking, with Malay ingredients and spices, Peranakan food is noted for its trop
Peranakan Cuisine in Malacca, Malaysia
Recipes at http://www.ciaprochef.com/WCA/ While in Malaysia’s Malacca region, we make a stop at a favorite local eatery, Donald and Lily’s, to taste some authentic, home-style Peranakan cooking. We join Asian food guru K.F. Seetoh and the restaurant’s owner Donald Tan to learn about some special Peranakan dishes.
Introduction to the Cuisine of Indonesia and Malaysia
Recipes at http://www.ciaprochef.com/WCA/ From perfectly caramelized beef rending, and regional favorites like Nasi Lemak, to traditional spice blends, and fiery sambals, join us on this appetizing tour of Indonesia and Malaysia as we discover the lesser known flavors of this Southeast Asian region that is captivating diners around the world. Our guide to Indonesia is William Wongso, world-renowned authority on Indonesian food and cooking. In Malaysia we join Asian food guru K.F. Seetoh to g
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