The Street Food Chef Blog
Discover Bandung traditional egg noodles in clear beef broth with a hint of Asian celery
Thousands of plates later, Pak Jangkung is now at the helm of his own mini-rib empire in Bandung.
Duck is a common dish served throughout Indonesia, and in Bali, the duck is often served deep fried until crispy, accompanied by a lawar and sambal matah.
Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.
Street-side eating here is all about one thing only – tahu tipat. Originally from East Java but hugely popular here in Bali.
This simple spice paste uses the typically Indonesian root aromat spices to bring a distinctly tropical flavour to meat, chicken or fish.
Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices.
Sambal Bajak is a volcano of a condiment, it’s the tomato ketchup of Bali.
Limes, lemons and bright green chilies give this wonderfully spicy dish its name, the secret ingredient though is the dried fish…