Tag : Wisata Kuliner - Asep Haryono | Vietnamese Drip Coffee at Pontianak’s Red Zone Café - Powered by Blogger

The rise in media coverage about Vietnam’s “cyanide coffee” that went viral a few years ago made me curious about what real Vietnamese coffee actually is. I honestly didn’t understand the hype. But eventually, my curiosity, the marketing buzz, and even my doubts about Vietnamese coffee were answered.

A few months ago, I finally tried Vietnamese Drip Coffee for myself. And not only thatthere were many tempting dishes to enjoy at Red Zone Café on Ahmad Yani Street in Pontianak, West Kalimantan, Indonesia. So, what does this Vietnamese Drip Coffee really taste like? What exotic and exciting menu items did I try at Red Zone Café? Let’s get into it. Please find the photos at below

Vietnamese Drip Coffee in its early stage freshly brewed with condensed milk waiting to be mixed. Photo by Asep Haryono

After being stirred, the Vietnamese Drip Coffee turns creamy and smooth, ready to enjoy. Photo by Asep Haryono

Hello there  Its me I am enjoying my first Vietnamese Drip Coffee experience at Red Zone Café, Pontianak.



Red Zone Coffee Pontianak, Wesr Kalimantan
INDONESIA on Maps

Vietnamese Drip Coffee: A Taste as Elegant as It Looks
To be honest, I’m not really a coffee lover. But hold on what I mean is that I don’t like certain types of coffee.
The kind of coffee I usually dislike is the one served with thick grounds at the bottom, looking like lapindo mud inside the glass. And for me, no matter what kind of coffee is mixed with sweetened condensed milkwhite or chocolate it usually still tastes okay.

But this Vietnamese Drip Coffee gave me a completely different sensation from the coffees I had tried before. Starting with the brewing equipment, everything was already set up nicely when it arrived at my table.


Read also -Why Bakso Holds a Special Place in the Heart of Indonesians


I saw a top filter, a bottom filter, and a lid. As someone who doesn’t know much about coffee, I had no idea how much water or coffee grounds were used.I also didn’t know why it was served the way it was already fully brewed, with the grounds neatly separated. My guess was that it had been prepared earlier before being served to me

If you’re wondering about the price, Vietnamese drip coffee in Pontianak is actually pretty affordable. Most cafés sell it for Rp13,000 to Rp25,000 per glass, depending on whether you want it black or with milk. At Kahveh Coffee Shop, for example, the cold Vietnamese drip starts at just Rp13,000, or Rp15,000 if you prefer it with milk on GoFood. Meanwhile, Karya Ranum X Roemahh Coffee offers their Vietnamese drip for about Rp24,000.

1 US Dollar = 16.640 Indonesian Rupiah Last updated • December 4 at 8:01 AM UTC

Overall, the price range is quite friendly, and it really depends on the café and the menu you choose. Just keep in mind these prices are for the drink only, and they can change anytime based on promotions or each café’s policy..

When I received the Vietnamese drip, I noticed sweetened condensed milk at the bottom of the glass white condensed milk. That made me wonder: why condensed milk? Is it simply to reduce the bitterness of the coffee?

And then… a small accident happened. Since this was my very first time trying Vietnamese Drip Coffee, I didn’t realize the coffee grounds in the top filter were not meant to be mixed in. I thought they were part of the drink! So I took a small spoon, scooped the “coffee,” and stirred it into the drink. Hahaha! Turns out I had mixed in the used grounds. Shhh… don’t tell anyone.


Why Sweetened Condensed Milk?
According to the Otten Coffee Magazine website, sweetened condensed milk has been a traditional “recipe” for generations in Vietnam. At one time, Vietnam experienced food shortages, including a scarcity of fresh milk. As a result, people turned to sweetened condensed milk as a coffee companion. The tradition continues even today.


Read also - "Sambal:" More Than Just a Spicy Sauce for Indonesians


I slowly sipped the Vietnamese Drip Coffee, enjoying its aroma and the combination of condensed milk with a delicious caramel-like sweetness in every sip.
The taste was so creamy and rich that it felt like a waste to drink it too quickly. It was simply delicious. So for anyone visiting Pontianak, make sure to stop by Red Zone Café, located in the West Kalimantan State Museum complex.

Ready to taste the authentic charm of Vietnamese Drip Coffee? Visit Red Zone Café at the West Kalimantan State Museum complex in Pontianak and enjoy a uniquely rich, creamy brew you won’t forget. Try it today and experience the flavor everyone is talking about!(Asep Haryono)

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Bubur Pedas Sambas , The Timeless Taste of Togetherness - Powered by Blogger

Hello everyone. For the past few weeks, I’ve enjoyed posting foodie content and dish reviews, especially for Indonesian audiences to learn more about our local cuisine. However, fellow bloggers from around the world are also very welcome to explore our national treasures, local dishes, and the stories behind them.

Today, I’d like to introduce you to one of our flavorful culinary heritages from Sambas, West Kalimantan, Indonesia a dish that brings warmth, unity, and memories in every spoon: Bubur Pedas, or spicy porridge.

Let’s discover it together

A Dish Born from Tradition
Where is Sambas? Sambas is a historic regency located in the northern part of West Kalimantan, Indonesia, near the border with Sarawak, Malaysia. Known for its Malay cultural roots, lush tropical landscapes, and rich river systems, Sambas is one of the oldest cultural regions in Borneo.

The area is famous for its traditional foods, royal heritage, and warm community traditions. Although not as widely known as major Indonesian cities, Sambas offers a unique blend of history, nature, and authentic local cuisine making it a hidden gem for anyone who wants to explore the true heart of Kalimantan.

In the heart of Sambas, West Kalimantan, lies a humble yet extraordinary dish known as Bubur Pedas a porridge that speaks the language of tradition, unity, and comfort. Although “pedas” means spicy in Indonesian, this dish is not necessarily fiery hot. Instead, it gets its name from the rich blend of herbs and spices that create a warm, comforting, and unforgettable aroma.

Sambas, West Kalimantan,INDONESIA On Map

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Bubur Pedas is believed to have originated from the Malay community in Sambas, where it has been passed down through generations. It’s a dish that reflects the spirit of gotong royong working together because it’s often prepared in large batches during community events, Ramadan, or festive gatherings. Everyone contributes: some chop vegetables, others roast rice or prepare spices. It’s not just cooking it’s togetherness in action.


Read also -Why Bakso Holds a Special Place in the Heart of Indonesians


The Signature Flavor of Sambas
Bubur Pedas (often spelled Bubbor Padas in local dialect) is a very special and beloved traditional dish from Sambas, West Kalimantan. Despite the name “pedas” meaning spicy, it’s not always overwhelmingly hot the “spicy” part usually refers to the rich blend of herbs and spices used, not just chili.

It’s a savory rice porridge made with ground rice cooked together with finely chopped vegetables such as fern tips (paku), long beans, bamboo shoots, sweet potato leaves, and various local greens. The mixture is enriched with ground roasted rice, which gives it a distinct nutty flavor and thicker texture compared to ordinary porridge.

The aroma comes from a mix of local herbs and spices lemongrass, galangal, turmeric, ginger, and garlic all cooked together in coconut milk or water. Traditionally, it’s served with fried anchovies (ikan teri), roasted peanuts, and fried shallots on top.

Bubur Pedas isn’t just food; it’s a symbol of togetherness, often cooked in large batches during Ramadan, community gatherings, or traditional celebrations in Sambas and nearby regions like Sarawak, Malaysia, where the recipe has also become popular.

A Symphony of Ingredients and Flavor
What makes Bubur Pedas truly special is its unique preparation. The base starts with roasted rice that is ground until fine, giving the porridge a thicker, nuttier texture. This is then cooked with fresh vegetables fern tips, long beans, bamboo shoots, cassava leaves, and sweet potato leaves along with aromatic spices like lemongrass, turmeric, galangal, ginger, and garlic.

When simmered together, the ingredients create a warm, earthy, and herbal flavor that’s unlike any other porridge in Indonesia. To finish it off, it’s topped with fried anchovies, roasted peanuts, and crispy shallots a delightful combination of crunch, aroma, and taste.

More Than Just a Meal
For the people of Sambas, Bubur Pedas is more than food it’s a symbol of unity, care, and gratitude. It’s a reminder of simpler times when families gathered to share one big pot of porridge after a long day of fasting or during community celebrations.

Even today, many families in Sambas and even across the border in Sarawak, Malaysia continue this tradition. Each household might have its own version, slightly different in ingredients or taste, but the heart of the dish remains the same: sharing warmth and kindness through food.


Read also - "Sambal:" More Than Just a Spicy Sauce for Indonesians


My Own Experience
Yesterday, I had the pleasure of enjoying Bubur Pedas once again and it reminded me why this dish never fades from memory. The moment the first spoon touched my tongue, I could taste the harmony of roasted rice, fresh greens, and that subtle hint of spice. The aroma alone brought back childhood memories and the comforting feeling of being home.

I took two photos at below

A serving of Bubur Pedas Sambas enjoyed at home  rich with vegetables, herbs, and roasted rice, paired with warm rice and fried tofu for a complete local meal. Photo by Asep Haryono

A close-up look at Bubur Pedas  showcasing its fresh greens, aromatic spices, and hearty texture that make this Sambas specialty so distinctive and comforting. Photo by Asep Haryono

As I captured the above photos for my blog at above,

I realized something Bubur Pedas isn’t just delicious; it’s a living story of Sambas itself. It’s proof that simplicity, when touched by love and heritage, can become timeless.

Why Bubur Pedas Will Always Matter
In a world that keeps changing, Bubur Pedas stands as an evergreen treasure of West Kalimantan. It’s a dish that connects generations, reminding us that food is more than just nourishment it’s identity, memory, and pride.

So, the next time you visit West Kalimantan, don’t miss the chance to taste Bubur Pedas. Let it tell you its story one spoonful at a time.

Have you ever tasted something like Bubur Pedas before? Share your story or memory about this unique dish in the comments or tag me on social media with your own Bubur Pedas moment! Let’s celebrate this Sambas treasure together 

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | My First Experience Tasting KitKat Matcha Green Tea From Japan - Powered by Blogger

Hello there. How is it going?
My wife just came back from Japan a few days ago. She stayed there for seven days, from November 8 to November 15, for a teacher exchange program with The Japan Foundation. The program was full of cultural activities, school visits, and many new experiences. When she returned to Indonesia, she brought me several souvenirs small snacks, cute merch, and thoughtful gifts.

One of the snacks she brought was a pack of Japanese KitKat Matcha. But this one was not the usual matcha flavor. It was KitKat (Koi Matcha) also known as Deep Matcha or Rich Matcha. This version is famous in Japan because it has one of the strongest matcha tastes among all KitKat products. The word koi means rich, deep, and intense and yes, you can really taste it.

I have enclosed three photos at below:

KitKat Matcha Green Tea Japan Koi Matcha (濃い抹茶) package with Uji matcha and bamboo whisk. Photo by Asep Haryono

One pack of KitKat Koi Matcha from Japan consists of 10 small pieces.
Photo by Asep Haryono.

A closer look at a small KitKat Koi Matcha from Japan, so now you can see what’s actually inside. It’s cool! Photo by Asep Haryono.

How Much Does It Cost in Indonesia ?

In Indonesia, Japanese Matcha Green Tea KitKats especially the original imported versions like KitKat Matcha, KitKat Otona no Amasa (Adult Sweetness), or the premium

KitKat Koi Matchaare commonly sold through online marketplaces such as Tokopedia, Shopee, and sometimes in specialty stores like AEON Mall or Japanese import shops, with prices usually ranging from Rp40.000 to Rp65.000 for small snack packs, Rp80.000 to Rp150.000 for mid-size bags, and Rp150.000 to Rp300.000 for large boxes or premium editions.

The bottom line is depending on the seller, packaging size, freshness, and whether the item is directly imported from Japan; special seasonal or regional flavors may cost more due to limited availability, and many local sellers also offer bundle deals where the price becomes slightly cheaper per pack overall, Japanese

KitKats are considered slightly pricey in Indonesia because they are imports, but they remain very popular as gifts, souvenirs, and unique treats for matcha lovers.

Remember 1 United States Dollar equals
16.727,55 Indonesian Rupiah

My First Bite: A Very Different Sensation
When I opened the small green package, the smell of matcha came out right away. I took my first bite, and immediately I felt something new on my tongue. Yes, you still get the classic chocolate taste and the crispy wafer inside But this Koi Matcha gives you a different layer of flavor a deep green tea taste that slowly spreads in your mouth. It feels creamy, smooth, and slightly earthy.

Not too sweet.
Not too bitter.
Just a perfect balance.

Honestly, it felt exotic, refreshing, and very different from any chocolate
I’ve tried before.


What Makes Koi Matcha Special?
The Koi Matcha version is special because:It uses Uji Matcha, a famous green tea from Uji, Kyoto. Uji is known worldwide for high-quality matcha, It has a stronger matcha taste than regular matcha KitKat, It feels like an “adult” flavor, not too sweet, more natural, and more premium, and It brings Japanese tea culture into a simple snack.

Japan takes matcha seriously. It is used in tea ceremonies, traditional desserts, modern drinks, and even noodles. This KitKat brings all of that history into a small piece of chocolate. Japan is also known for having 300+ KitKat flavors yes, more than 300! Some examples include Sakura, Hojicha, Strawberry Cheesecake, Wasabi, Tokyo Banana, Sweet Potato, and even Sake flavor.

KitKat is also a popular souvenir because the name sounds like “Kitto Katsu”, meaning surely win. People often buy it as a lucky gift for family and friends. For me, the KitKat Koi Matcha was more than just a snack. It was a sweet gift from my wife after her journey in Japan. She told me that Koi Matcha is one of the top omiyage (souvenir) choices in Japan.

The packaging also looks very Japanese. On the front, I can see a bamboo whisk (chasen) and a bowl of green tea.All of these symbols show the strong connection between this KitKat and traditional matcha culture.

My wife is standing in the 6th position from the left, among all the Indonesian teacher delegates. The photo was taken in Tokyo, Japan, in November 2025. Photo courtesy Japan Foundation

Unique and Interesting Facts About KitKat Matcha
To make things more fun, here are some cool facts many people don’t know: Japan has more than 300 KitKat flavors. New flavors come out almost every year. Some examples include Sakura, Hojicha, Strawberry Cheesecake, Shinshu Apple, Wasabi, Tokyo Banana, Sweet Potato, and Sake flavor.

Matcha KitKat is one of the best-selling flvors in Japan and in many countries. It has become a symbol of Japanese sweets because the taste feels truly Japanese.Matcha KitKat was actually the first “premium” KitKat.

Before matcha, KitKats only came in normal flavors like chocolate, white chocolate, and dark chocolate. Matcha changed everything and opened the door for more creative flavors. KitKat became popular in Japan because of the phrase “Kitto Katsu”. It means surely win or good luck. Students often bring KitKats during exams as a lucky charm.

KitKat is one of the top omiyage (souvenirs) in Japan.Travelers love buying local KitKat flavors as gifts, especially the matcha version.Matcha KitKat uses real tea leaves. The matcha powder comes from steamed, dried, and finely ground green tea leaves.For the Koi Matcha version, there is no artificial matcha flavor only real matcha powder.

Matcha KitKat is extremely popular among tourists.Many tourists buy several boxes to bring home because Japanese KitKat flavors are so unique.

Summary
KitKat Koi Matcha is more than just candy.It uses matcha from Uji, Kyoto, known for producing some of the best green tea in the world. Because of that, the flavor is deeper, richer, and more balanced. In just one bite, you get a mix of modern chocolate and traditional Japanese taste. Many people say that eating Matcha KitKat is like tasting a small part of Japanese culture and I agree.My first experience with Koi Matcha was simple but unforgettable. Two small bites… and I felt like I got a tiny taste of Japan.

KitKat is everywhere convenience stores, airports, train stations, and souvenir shops. People buy it for themselves and also as omiyage (gifts).One big reason for its popularity is the name. “KitKat” sounds like “Kitto Katsu,” meaning surely win. Because of this, KitKat became a symbol of good luck, especially for students.

Matcha is a very real part of Japanese culture.It is used in tea ceremonies, desserts, drinks, and many daily foods. The calm, earthy, slightly bitter taste of matcha is a big part of Japanese flavor. Matcha KitKat especially the Koi Matcha version represents this traditional taste very well.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Enjoying Sate Padang in Pontianak - Powered by Blogger

A Delicious Surprise at Zakaria Restaurant Jalan Sutan Abdurrahman No 9 Pontianak, West Kalimantan, INDONESIA

Sate Padang is one of the most famous dishes from West Sumatra. Many people know it, but not everyone understands that this special satay actually comes in different styles. I recently visited one of the most popular Padang restaurants in Pontianak, Zakaria, with four friends. We ordered Sate Padang, and the experience became an interesting story worth sharing. I have uploaded two photos of the Sate Padang with my own cellphone as follows:

A complete serving of Sate Padang with rich, thick sauce and soft lontong, enjoyed at a local Padang restaurant in Pontianak. Photo by Asep Haryono. All right reserved.

A close-up look at the tender beef satay coated in Sate Padang’s signature spicy, flavorful sauce. Photo by Asep Haryono. All right reserved.

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Hold on Even though Sate Padang comes from West Sumatra, it has become a popular dish across many parts of Indonesia. That’s why you can easily find it in cities far from its origin, including Pontianak, the capital of West Kalimantan, where I live.

Many Indonesian foods travel from one island to another, and Sate Padang is one of them. So even if you are enjoying it outside West Sumatra, like I did here in Pontianak, it is still the same beloved dish that has become part of Indonesia’s rich and diverse culinary culture

Did you guys notice “Zakaria Restaurant” that I mentioned in the first paragraph, especially in the subtitle above? I could have taken many photos of Zakaria Restaurant so you could get an idea of what the place looks like. However, I don’t want to risk running into any problems by putting photos here in my blog post that don’t belong to me. I don’t want to face any legal action or copyright issues by using images that aren’t mine. You can search for it by typing in address bar search with the keyword "Zakaria Restaurant". Thank you for your understanding


You can find them through Maps. See below.



Read also - Rendang More Than Just A Delicious Dish.

The Sate Padang we enjoyed that night had a thick yellow-brown sauce. It was tasty, warm, and comforting, but not too spicy. The flavor was very different from the usual peanut sauce we know from Sate Madura or other types of Indonesian satay. This difference is what makes Sate Padang unique and exciting for many people, especially for visitors who try it for the first time.


How about the price of 1 portion of Sate Padang?
FYI, The price of a portion of Padang satay varies, but it generally ranges from IDR 10,000 to IDR 30,000 or more, depending on the location and vendor.

Current exchange rate: 1 US Dollar = 16,690 Indonesian Rupiah.

Some places sell it even cheaper, such as IDR 10,000 per portion in Batam, while in other areas it can reach around IDR 23,000 or more, as reported by GoFood. Price range: Approximately IDR 10,000 to IDR 30,000 or higher. Factors affecting price: Location (city/region) and type of vendor, whether it’s a street stall or a restaurant. Price examples: Some vendors offer it for as low as IDR 10,000, while others may charge IDR 23,000 or more.


What Makes Sate Padang Special?
Unlike regular satay that comes with peanut sauce, Sate Padang uses a rich, thick, and fragrant gravy made from spices. The sauce is cooked until it becomes creamy and smooth, then poured generously over skewers of grilled beef and soft rice cakes.

The taste is a mix of savory, warm spices, a little sweetness, and a gentle heat. It does not always feel spicy, and this depends on which type of Sate Padang you are eating.


Read also -Why Bakso Holds a Special Place in the Heart of Indonesians


Three Main Types of Sate Padang
There are three traditional versions of Sate Padang, each coming from a different city in West Sumatra:

1. Sate Padang Panjang • Sauce color: Yellow or yellow-brown • Flavor: Mild, not too spicy • Main spice: Turmeric • Texture: Thick and creamy

2. Sate Pariaman • Sauce color: Bright red • Flavor: Spicy and stronger • Main spice: Red chili

3. Sate Padang Kota • Sauce color: Dark brown • Flavor: Balanced and modern • A mix of both Padang Panjang and Pariaman styles

 

Many people do not know which version they are eating, especially outside West Sumatra. This is normal, because restaurants often create their own special mix.

So, Which Sate Padang Did We Eat? Based on the color and texture in the photo, the sauce from Zakaria looked yellowish-brown, thick, and not very spicy. This matches the style of Sate Padang Panjang.

The sauce had a lot of visible spices, and the taste was mild and warm. It was rich, but not burning hot. This is why it felt different from other spicy Padang dishes we usually know.


Our Experience at Zakaria Restaurant
Zakaria is one of the well-known Padang restaurants in Pontianak. The place is simple, clean, and always busy. People come here for a quick, satisfying meal. When the Sate Padang arrived at our table, it smelled amazing. The beef was soft, grilled nicely, and covered in a generous amount of sauce. The rice cakes were perfect soft but not mushy.

The best part was eating together with friends. We talked, laughed, and enjoyed the flavor. For many of us, the sauce was a nice surprise because it was not spicy. The warm spices made it easy to enjoy, even for people who prefer mild food.


Tips for First-Time Visitors Trying Sate Padang
If you have never tried Sate Padang before, here are some simple tips:

• Do not expect peanut sauce. This dish uses a special thick curry-like gravy.
• The taste is warm, herbal, and comforting.
• If you like spicy food, ask for extra chili or sambal.
• Eat it while it is hot for the best flavor.
• Try it with a cold drink like iced tea or coconut water


Read also - "Sambal:" More Than Just a Spicy Sauce for Indonesians.


Enjoy Sate Padang
My visit to Zakaria reminded me how special Indonesian food is, especially when shared with good friends. Sate Padang offers a flavor that is rich, unique, and full of tradition. The sauce may look simple, but it carries a long history and a lot of love from the Minangkabau culture.

If you ever visit Pontianak, try Sate Padang at Zakaria and enjoy the warm, savory taste yourself. It is definitely worth the experience.

Have you ever tried Sate Padang before? Share your experience in the comments, and let me know which version you like the most!

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Rendang: More Than Just a Delicious Dish - Powered by Blogger

It happened a few days ago when I came back from a condolence visit to one of my friend’s homes. The family members gave all visitors, including me, a meal package to take away. 

When I arrived home, I opened it and found a complete portion of nasi with vegetables, two cups of green chili sauce Padang style, and of course, one piece of rendang. It looked so delicious I couldn’t resist snapping a photo before digging in

It really inspired me! I just couldn’t let it pass without writing a blog post about it. It was so much fun, and that’s why I decided to write about the rendang today.,

Find the photso below.

Traditional Indonesian rendang served in a plastic food container, showing rich brown beef coated in thick, spicy coconut sauce with a bit of oil and white rice on the side. Photo by AsepHaryono

Close-up of Padang-style beef rendang with visible red chili bits and creamy coconut oil, highlighting the dish’s rich texture and golden-brown color.
Photo by Asep Haryono

Have you guys heard about Rendang?

Well If there’s one dish that can make people’s eyes sparkle, mouths water, and hearts swell with pride, it’s rendang. Yes, that rich, spicy, slow-cooked meat dish from West Sumatra, Indonesia,

Rendang was born in the heart of Minangkabau land, in West Sumatra. It’s not just a meal it’s a reflection of the Minangkabau people’s way of life. Historically, rendang was created as a clever way to preserve meat for long journeys. Traders and travelers could carry it for weeks without refrigeration because of its slow-cooked process and rich spices that naturally protect it from spoiling.

But rendang is more than just survival food it’s a symbol of wisdom. In Minangkabau tradition, the slow cooking process represents patience and resilience. Every step requires care: stirring gently, watching the color deepen, and waiting for the coconut milk to turn into a dark, flavorful caramel that clings to the meat. It’s cooking as meditation slow, mindful, and deeply rewarding.

Fun side note: A modern twist
Did you know that world-renowned chef Gordon Ramsay visited West Sumatra in 2020 to learn how to make traditional beef rendang? Under the guidance of William Wongso, Ramsay didn’t just make classic rendang he also tried his hand at a creative dish: a “rendang omelette,” blending the rich bumbu rendang with eggs for a unique breakfast twist. Antara New

While a full premium pot or restaurant-portion of rendang can cost upwards of IDR 170,000–335,000 (for ½ to 1 kg), in everyday warung settings you may enjoy a simpler portion of rendang-served-with-rice for as little as IDR 10,000–15,000 or about $1. This means the dish is both a special-occasion luxury and an everyday comfort, depending on context.

While this isn’t a long-standing Minangkabau tradition, it’s a fun example of how rendang’s influence is crossing boundaries and inspiring new culinary experiments.


Read also - "Sambal:" More Than Just a Spicy Sauce for Indonesians.


The Philosophy in Every Bite.

Every spice in rendang has meaning. The Minangkabau people often describe rendang as a reflection of life and society: Meat (usually beef) represents the community or the people.Coconut milk symbolizes the intellectuals or teachers who guide the people.Chili and spices stand for the religious and moral values that add spirit and strength. .

So when families gather to prepare rendang, they’re not just cooking they’re connecting with their cultural roots, passing down stories and wisdom from one generation to the next.In many ways, rendang is the flavor of unity. It brings people together, reminding them that greatness like good food takes time. .

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The Art of Patience.

If fast food defines modern life, rendang stands proudly as the opposite. It takes hours sometimes even a full day to get it right. But that’s the beauty of it. Watching rendang cook slowly over a traditional wood fire is a reminder that the best things in life can’t be rushed. .

In Minangkabau homes, the process is often shared between family members. Stories, laughter, and memories fill the kitchen as the aroma grows stronger by the hour. The sound of sizzling coconut milk is like music a sign that something extraordinary is on its way. . Cooking rendang teaches patience, and eating it teaches gratitude. You can taste the effort in every bite. .

Over the years, rendang has traveled far beyond Indonesia’s borders. You can now find it in restaurants from Amsterdam to New York, from Kuala Lumpur to London. Each chef might give it a local twist, but the essence remains: deep flavor, bold spices, and slow perfection. .

It’s not surprising that rendang continues to earn praise from food critics and travelers around the world. For many foreigners tasting it for the first time, rendang is a revelation an explosion of flavors that they can’t easily describe. Some call it “spicy beef curry,” but those who know better will smile and say, “No, rendang is rendang. Nothing else compares.” .

Why Rendang Will Never Fade.
In today’s creative culinary world, rendang has taken on new forms chicken rendang, vegan rendang, even rendang burgers and sushi. And yet, the soul of rendang remains untouched. Whether it’s served at a traditional Padang restaurant or as a Michelin-star creation, its heart still beats with the rhythm of West Sumatra. .

That’s what makes rendang so powerful: it adapts without losing its roots. It’s a reminder that traditions can evolve while staying true to their essence just like Indonesia itself. .

Some food trends rise and fall, but rendang’s story will always endure. Why? Because it’s not just about taste it’s about meaning. Rendang connects people to history, family, and a sense of belonging. .

For Indonesians abroad, a plate of rendang often feels like home on a spoon. For international food lovers, it’s a delicious discovery that opens the door to Indonesian culture. And for everyone who’s ever tasted it, it’s a reminder that food can be both flavor and philosophy. .

I love Rendang.
If you visit West Sumatra today, you’ll find that rendang is still served with pride during big celebrations weddings, religious events, and national holidays. It’s a dish that represents honor and generosity, often prepared to welcome guests or mark important moments in life. .

Ask anyone from Padang, and they’ll tell you: rendang isn’t just cooked, it’s crafted. Each pot carries memories, tradition, and love and that’s something no modern recipe can replace. .

Behind every tender bite lies centuries of history, layers of meaning, and the proud spirit of the Minangkabau people.Next time you enjoy rendang whether in a small warung in Padang or a restaurant halfway across the world take a moment to think about the story behind it. You’re not just tasting food; you’re tasting Indonesia’s heart, patience, and pride.And that’s what makes rendang truly unforgettable. .

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Rice and Tofu: Global Favorites with an Indonesian Soul - Powered by Blogger

Happy weekend everyone. Hope all of you are in the best of health, as for me here in Indonesia, I am doing just fine. Have you had prepared for Halloween? It must be fantastic to celebrate that moment with your lovely member, right? Today I wanna share something about Tofu and Rice. I knew some of my followers and readers from abroad are loving rice and tofu as well. Let’s get cracking

If you ask any Indonesian what their favorite food is, chances are they’ll say something that includes rice and probably tofu too. These two simple ingredients appear on almost every Indonesian dining table

But here’s something interesting: even though rice and tofu are so deeply loved in Indonesia, they didn’t actually originate here. Don’t worry guys, this story isn’t about where they came from, but how people like me as Indonesian turned them into something uniquely ours.

A plate of Indonesian fried tofu is ready to be served. It comes with tempeh and fried chicken. Which one would you like to choose? Photo by Asep.

A plate of Indonesian rice served with fried chicken, tempeh, sautéed greens, and spicy sambal chili sauce on a brown dish.  Photo by Asep Haryono

Secret:
The photo above shows the meal I had for lunch that day.

Four pieces of goldenyellow fried tofu arranged neatly on a green plate.. Do not eat this. They are not ready to be fried yet. Photo by Asep Haryono

Tofu is a food made from soybeans. It’s kind of like cheese but made from soy milk instead of cow’s milk. In Indonesia, we call it ‘tahu’ and it’s used in many dishes, from fried snacks to spicy sauces. In other countries like China and Japan, it’s also a staple.

Tofu is internationally recognized, but its familiarity varies across different regions. In East and Southeast Asia including China, Japan, Korea, Indonesia, Thailand, and Vietnam most people know tofu well, as it is a staple ingredient in many traditional dishes. It is widely used in soups, stir-fries, snacks, and even desserts.

In Western countries such as the United States, Canada, Australia, and parts of Europe, tofu is also known, particularly among vegetarians, vegans, and health-conscious eaters. Many people have at least heard of it, and it is available in most supermarkets, though not everyone knows how to cook it. Urban areas with diverse populations tend to have higher awareness and use of tofu.

However, in countries where traditional diets rely heavily on meat, dairy, and grains like some parts of Russia, Eastern Europe, and Africamany people might have never tried tofu or even seen it in stores. While it is recognized internationally, tofu is far more “known” than “common” in these regions, making it an interesting food for cultural exchange and culinary discovery.

Rice ,The Heartbeat of Indonesia
Let’s start with rice, or nasi in Bahasa Indonesia. For most Indonesians (like I am for sure), a meal doesn’t feel complete without it. You can have noodles, bread, or even pizza, but if you haven’t had rice today, many will say, “Belum makan kalau belum makan nasi!” (“You haven’t eaten until you’ve had rice!”)

Historically, rice was first cultivated thousands of years ago in parts of China and India, then spread across Southeast Asia. By the time it reached the Indonesian archipelago, it blended perfectly with our climate and culture. Over the centuries, rice became not just a crop, but a symbol of life and gratitude.

In Javanese tradition, rice represents prosperity and fertility. Farmers often perform rituals to honor Dewi Sri, the goddess of rice and harvest, as a form of respect for the land that feeds us.

And, of course, Indonesians didn’t stop at plain rice. We gave it our own creative touch and the results are delicious:

• Nasi Goreng the world-famous Indonesian fried rice with kecap manis and sambal. 

• Nasi Uduk fragrant rice cooked in coconut milk, a Jakarta classic. 

• Nasi Liwet a comforting, savory rice dish from Solo. 

• Nasi Kuning the bright yellow rice served for celebrations and special occasions. I have written in my previous blog post I guess

Each region has its own version, and each one tells a story about the people who cook it. That’s what makes rice so special here it’s more than food, it’s part of our identity


Read also - Why Bakso Holds a Special Place in the Heart of Indonesians.


Tofu, A Simple Ingredient, a Hundred Flavors
Now let’s talk about tofu or as we call it, tahu. Like rice, tofu didn’t originally come from Indonesia. It was invented in China more than 2,000 years ago, made by curdling soy milk. But once tofu arrived in Indonesia through trade and cultural exchange, we fell in love with it and made it truly our own.

You can find tofu in all shapes and flavors here soft, crispy, spicy, sweet, stuffed, or fried. Indonesians are incredibly creative with tofu. Some famous local versions include:

• Tahu Sumedang crispy on the outside, soft on the inside, a West Java favorite. 

• Tahu Tek from Surabaya, served with lontong, bean sprouts, and sweet-spicy peanut sauce. 

• Tahu Gejrot Cirebon’s famous tofu snack soaked in sweet-sour sauce with garlic and chili. 

• Tahu Isi fried tofu stuffed with vegetables and served with chili a street food legend.

So even though tofu’s birthplace was in China, Indonesia has given it a new personality one that’s rich, spicy, and full of character, just like our people.


Global Foods, Local Soul
What’s amazing is that rice and tofu have become global foods. You can find them on dinner tables in Japan, Thailand, India, even the United States. But if you taste how they’re cooked in Indonesia, you’ll immediately know this is something different.

That’s the beauty of food culture: it travels, adapts, and becomes something new. Indonesia took these simple ingredients and gave them a local soul through creativity, spices, and love. It’s proof that food doesn’t have to be “original” to be authentic. Authenticity comes from how we connect to it from tradition, taste, and memory.

Just imagine a plate of nasi goreng with tahu goreng on the side. It’s simple, but comforting. It reminds us of home, of family dinners, of conversations over sambal and sweet tea.

More Than Just Food
If you look closely, rice and tofu also tell a story about Indonesia’s open culture. For centuries, our islands have welcomed influences from India, China, the Middle East, and Europe. Instead of rejecting them, we blended them with local traditions and made them our own in art, language, and of course, in food.

So when someone from another country enjoys tofu or rice and says, “This reminds me of Indonesia,” that’s something to be proud of. It means our culinary spirit has crossed borders.

Do you like Tofu and Rice?
Rice and tofu might not have started in Indonesia, but they’ve found a permanent home here. They’ve become part of our stories, our festivals, and our everyday meals. Together, they represent how Indonesians take global ideas and give them a warm, flavorful local twist.

So next time you enjoy a plate of rice and tofu, take a moment to think you’re not just eating simple ingredients. You’re tasting history, culture, and the soul of Indonesia.

What about you? Do you love rice and tofu as much as we do here in Indonesia? Share your favorite way to enjoy them in the comments below . I’d love to hear your storiesa.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia

Tag : Wisata Kuliner - Asep Haryono | Nasi Kuning: The Golden Rice That Colors Indonesian Celebrations - Powered by Blogger

A few days ago, I have purchased three Nasi Kuning as our breakfast, we were not ready for cooking at the moment, especially for three of us at home. Me myself, my son and wife. We were quite busy to start the morning so we decided to have them real quick. Its affordable with less than 12,000 Rupiahs (IDR) or less than 1$

By the way, what is Nasi Kuning?

Nasi Kuning often called Indonesian saffron rice in English is a very popular and festive dish in Indonesia. The name literally means “yellow rice.” It gets its beautiful golden color not from saffron (which is rare and expensive in Indonesia), but from turmeric, which gives it both its color and a subtle earthy aroma.

If you’ve ever joined an Indonesian celebration whether it’s a birthday, a wedding, or even a small community gathering chances are you’ve seen a cone-shaped mound of bright yellow rice sitting proudly in the center of the table. That, my friend, is nasi kuning, Indonesia’s beloved golden rice. It’s more than just a dish; it’s a symbol of joy, prosperity, and togetherness.

Top view of nasi kuning or Indonesian yellow rice served in a takeaway styrofoam box with boiled egg, spicy sambal, fried shallots, beef, and prawn crackers  traditional Pontianak-style dish featured on Simply Asep Blog. Photo by Asep Haryono

Indonesian nasi kuning or yellow turmeric rice served in a styrofoam plate with boiled egg, beef, fried shallots, and prawn crackers  a traditional festive dish from Pontianak, featured on Simply Asep Blog.. Photo by Asep Haryono

A Golden Touch of Tradition
The word nasi kuning literally means “yellow rice,” but don’t be mistaken the rich color doesn’t come from saffron like in some Middle Eastern or Indian cuisines. Instead, Indonesians use turmeric, a spice that’s easy to find and full of health benefits. The turmeric gives the rice its warm yellow hue and a subtle earthy aroma that instantly makes you feel at home.

Traditionally, nasi kuning is cooked with coconut milk (santan), lemongrass, bay leaves, and sometimes pandan or kaffir lime leaves. These ingredients infuse the rice with a delightful fragrance and a creamy texture that makes it much richer than ordinary steamed rice.

More Than Just Food It’s a Symbol
In Indonesian culture, food is often symbolic, and nasi kuning is no exception. The yellow color represents wealth, happiness, and good fortune. That’s why it’s often served during important milestones — like birthdays, anniversaries, graduations, or even during Independence Day on August 17.

When it’s shaped into a tall cone surrounded by various side dishes, it’s called “tumpeng.” This shape is inspired by mountains, which in Javanese and Balinese tradition are seen as sacred places where the gods dwell. Serving nasi kuning tumpeng is like offering gratitude to God for blessings received a beautiful tradition that combines spirituality, community, and culinary art in one golden creation


Read also - Enjoying a Morning Nasi Campur in Malang City.

The Perfect Harmony of Flavors
A plate of nasi kuning is never lonely. It’s always accompanied by a variety of side dishes, each adding a new texture and flavor to the meal. You’ll often find:

• Fried chicken (ayam goreng) – crispy, golden, and perfectly seasoned. 

• Omelet strips (telur dadar iris) – thinly sliced egg omelet for color and balance. 

• Fried anchovies and peanuts (ikan teri kacang) – crunchy and savory, giving a nice contrast to the soft rice. 

• Serundeng – sweet-spicy shredded coconut that adds a wonderful aroma. • Tempeh or tofu – for a vegetarian-friendly option. 

• Sambal – of course! No Indonesian dish is complete without chili paste.

 

Each bite of nasi kuning is a small festival on your plate sweet, salty, spicy, and aromatic all at once.


How It’s Made Simple Yet Special
Making nasi kuning at home is easier than you might think. You don’t need fancy ingredients, just a bit of love and patience. Here’s the basic idea:

1. Rinse the rice until the water runs clear. 2. In a pot or rice cooker, mix the rice with coconut milk, turmeric, salt, lemongrass, and bay leaves. 3. Cook until the rice absorbs all the rich flavors. 4. Let it rest for a few minutes before serving.

Some families like to make their own version adding pandan leaves for more fragrance, or even blending turmeric with garlic and shallots for a stronger flavor. No two nasi kuning recipes are exactly the same, and that’s part of its charm.

"Indonesia is full of unique rice dishes, and three of the most famous are nasi kuning, nasi jinggo in Bali, and nasi kucing in Jogjakarta. Though they all use rice as the main ingredient, each has its own style and story. Nasi kuning is the golden, coconut-scented rice made with turmeric, often served at celebrations to symbolize happiness and prosperity. Nasi jinggo from Bali comes in small banana-leaf packets, filled with spicy shredded chicken, noodles, and tempeh  perfect for a quick meal on the go. Meanwhile, nasi kucing from Yogyakarta and Central Java offers an even smaller portion, just like its name “cat rice,” usually served at angkringan street stalls with sambal, tempeh, or dried fish. Each one reflects the local flavor, creativity, and culture of its region  proof that even a simple rice dish can tell a delicious Indonesian story".


A Dish for Every Occasion
In many parts of Indonesia, nasi kuning plays a big role in cultural and religious ceremonies. For example In Java and Bali, it’s served during thanksgiving events called selamatan as a sign of gratitude. In Sulawesi, nasi kuning is part of morning celebrations, often paired with spicy shredded beef (abon sapi).In Papua and Kalimantan, it’s used in family gatherings and special local events.

It’s also a popular breakfast in many cities simple, delicious, and guaranteed to start your day with a smile.


Modern Twists on a Classic Favorite
Even though nasi kuning is a traditional dish, it has adapted well to modern tastes. Today, you can find creative variations across Indonesia and even in Indonesian restaurants abroad. Some serve mini tumpeng for individual portions, while others mix it with fusion ingredients like grilled shrimp, beef rendang, or even vegan substitutes.

Instagram foodies love it too the bright yellow color looks stunning in photos! Whether it’s served in a fancy restaurant or from a small food stall (warung), nasi kuning remains a dish that connects people with their roots.


Where to Try Nasi Kuning
If you’re visiting Indonesia, you can easily find nasi kuning almost anywhere from traditional markets in the morning to family-run eateries and cafes. In cities like Jakarta, Yogyakarta, or Pontianak, you’ll often find locals enjoying it for breakfast with a cup of hot tea.

Don’t miss trying nasi kuning tumpeng during national holidays or community events it’s an experience that combines taste, tradition, and togetherness


Read also - Enjoying Nasi Jinggo in POP HARRIS , Bal.


A Golden Legacy That Lasts
Outside Indonesia, nasi kuning is gradually gaining recognition, especially among Indonesian communities abroad. In countries like the Netherlands, Australia, and the United States, it often appears at cultural festivals, embassy events, and special celebrations.

Some authentic Indonesian restaurants serve it as Indonesian saffron rice or golden turmeric rice, attracting food lovers with its bright color and rich aroma. Thanks to travel blogs and social media, more people around the world are discovering this festive dish. While it’s not as famous as nasi goreng or satay, nasi kuning continues to represent Indonesian culture beautifully on the global culinary stage.

What makes nasi kuning truly special is how it continues to bring people together. From a simple family breakfast to a grand celebration, it represents everything Indonesians value gratitude, unity, and happiness. Its recipe may evolve over time, but its meaning remains golden.

So, the next time you see that bright yellow rice on the table, take a moment to appreciate it. It’s not just food it’s a story of culture, warmth, and the beauty of sharing.

Have you ever tried nasi kuning, nasi jinggo, or nasi kucing?
Tell me which one’s your favorite in the comments below

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"