Read this please


updated 17/11/2013

….. The Blog

This blog named No Recipe Just Story, simply because I am not a good cook.

My mom, my aunts and my in laws agreed that I didn’t have the courage to cook. I was (and still) afraid getting splashed by hot oil when frying calamari, I couldn’t measure how much galangal or ginger or turmeric used to make the balanced curry and I often produced under seasoned dish.

On the other side, I never fail to please my self with food I made my self since teenager. The problem was, I never cooked anything that has a title. The reason for that because I can’t follow recipes. I just can’t. I don’t know why. So when my cousin ask, “What did you cook?” I’d terrified to answer. If I said a title of popular dish that similar or mimicked with my creation, people will compare and it will be judged.

Since me and my husband moving out to our own space, I’m responsible to put something on the table for us to eat every day. So how am I doing so far? Not bad actually.  My husband always finish his meal and I got less complain. FYI, my husband is one of several person I know, as the most difficult people to be pleased about food. So many things he doesn’t like about food. Not only the ingredient or the produce, but the way its cooked or the way it sat on the plate and of course the taste.

So my guide to creating a meal is just a set of keywords about what my husband didn’t like. When I can avoid that and add my values about good meal, all I have to do is wing it. No recipe, no measuring, no title. I just try to make a clean, simple meal and very easy, yet less garbage or clutter in the kitchen. That’s why, you won’t see any recipe here. At least, not from me.

The next big thing about me is I like telling stories about food with character and attitude. For my eyes, some time food can talk. Through their gesture naturally, or how at that moment happened and documented or  when I imagine it interact with the surrounding just by being there. Besides that, I also fascinated by stories from the geography; the city; the culture and the people participated making the food available for me. Ergo, ‘just story’ phrase came along. I also like to travel and immersed my self with local ambiance to experience different culture and food. Although I’m not frequent traveller, yet, I do like to share my point of view (POV) about that particular place by text and photos.

Eventhough I do fancy pretty pictures in food photography style, mine will be a bit different. Some time I just lain bare naked, when I need to say the truth about the food. On the other time I twisted the picture so much, you almost can’t recognize that it was food. We have compilation of my original photos and others too. Yours truly’s can be seen under the category of NRJS.

One more thing, I love Indonesian food and proud with my ancestors. Although, I’m not so proud on how we are doing lately, but I feel I have an obligation to do something about our culinary treasures. In this blog, you could also find my personal pick on Indonesian food (and beverages) in wide spectrum. Sometime I found it during travel, on the other time just an everyday stuff for us. Once again, no recipe involved.

I think everybody can find something fun, even funny, in here.

The main segments are:

JEWEL OF INDONESIA (from the most popular to the most unusual, the exotic and mouthwatering Indonesian cuisine)

TRAVEL-APPETITE (anything related to eatable goods found during traveling)

PHENOMENA NUSANTARA (habits of Indonesian food culture)

WINGED IT (my attempt in food photography and cooking, both never follow recipes)

OTHER STORIES (whole lot of babbles in related to food, tv shows, social issues, etc)

SNAPSHOTS (assortment of photographs, mine and others, that I thought quite pretty after gulping double shot espresso)

FOOD TOUR (my private food tour services, only for the gutsy and hard core foodie)

The content is written in English and sometimes I post in Bahasa, but not as translation. Some stories are better in its mother language to earn the correct values. The common thread for the whole blog are my taste and my experience. Hopefully those will met your preference.

….. The Writer

I am a functioning bipolar with medical and master of hospital administration background.

Currently I am in a cross road of my life. When everything feel unsure, the love of food never fails to cheer me up. The past few months there were so much unsureness that numb me to the core, hence my long travel to the other side of the globe was necessary .After experiencing highs and lows of culinary world during my travel to Europe and United Kingdom for 8 weeks, I have new understanding and slightly shifted POV, that you will encounter to my latest posts than earlier. 

I never had been a consistent blog writer, I apologize ahead for that. Bipolarism produce inconsistency in so many aspect of my life, but I won’t stop trying.

My main goal is and will always be; encourage others to get to know better about Indonesian through our food.

We are so much more delicious than (commonly found and wrongly assume) center of terrorism.

Let’s Eat!


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6 thoughts on “Read this please

  1. Hi!

    I identify with you in that even my husband is hard to please when it comes to food. Second thing I identify with you is that I live in Jakarta now, for 8 months. However, havent tasted much Indonesian food, despite being interested. Reason -> am a vegetarian. I am lacto-vegetarian and I dont eat any type of meat / seafood or eggs which I find mainstay in Indonesian cuisine. I wonder if you can help me though… what sort of food (I have tried some tahu and tempe) can vegetarians eat in Indonesia, what can we order in restaurants?

    Thanks a bunch,

    • Hey Pradnya,

      Your name is beautiful 🙂
      Being lacto vegetarian in indonesia is okay, because you can still enjoy alot.

      The ingredient may seem boring, like humble vegetables or root vegetables and starch and the protein source are tahu and tempe.

      But, you should try the original dish. The traditional cooking.
      We dont differ appetizer, main course and dessert.

      Our staple dish is steamed rice, the condiments depend on your prefference. And we ate it all in one plate.

      Okay, for breakfast you can try fried or grilled ripe banana eaten with sticky rice and spicy toasted coconut shreded sprinkles.
      Or any variety of sticky rice based cake, or rice flour based cake. Its not dessert, we ate it for breakfast.
      Or steamed cassava root with garlic, salt and butter. All of those breakfast treat can be found in traditional markets or sometimes at Carrefour.

      For lunch you can ask for Gado gado without sliced hard boiled egg. Thats it, only one dish you’ll have complete n filling meal. It basicly vegetable salad (veggies were blanched), with fried tempe n tahu, sliced lontong (your carbs, its a rice cake) in spicy peanut sauce. You can try fancy Gado Gado at Boplo restaurant, the cleanliness are better than the street vendors.

      In any other rday you can explore Ketoprak (vermicelli, fried tofu, blanched bean sprout in garlicy peanut sauce), Toge goreng (bean sprout, egg noodles, fried tofu stirfry in spicy fermented soybean sauce).

      When somebody take you to Padang restaurant, you can ask for Gulai pakis or Gulai daun singkong (veggies in coconut sauce), terong balado (fried egg plant in sambal), kentang bumbu rendang (some restaurant add finger potatoes to their beef rendang dish, you can ask for the potato only). Other hardcore padang resto they even make rendang nangka (unripe jack fruit in rendang) or rendang singkong (fried cassava in rendang).

      When they take you to sundanese restaurant, try the assortment of raw veggie salad with sambal. Or ask for sayur asam (veggie soup in sour broth) with fried tempe or tahu, sambal and emping.

      In javanese style resto, ask for Sego pecel. Similar to gado gado, only with regular rice not rice cakes and the peanut sauce are diffrent. Want something hot? Order sayur lodeh or oblok-oblok (asortment or veggie soup in coconut milk).

      For dinner, we got more. Please try Tempe penyet or Tahu penyet (rice, fried tempe or tahu lightly mashed into plate of sambal). Want light dinner? Try bubur kacang hijau (sweet green bean porridge), rujak buah (fruit salad) or bubur manado (rice porridge with veggies in it).

      Okay, those are just examples. We dont have strict rules on certain food for certain time. Usually depend on avalability. Dessert can be breakfast or dinner. Condiment can be snack or side dish. One plate for one meal time.

      You may bored with tempe and tahu, but they can be cooked into hundreds diffrent dish that makes them taste differently. Try some of indonesian recipes available online for tempe and tahu. A lot of spices, herbs, steps of cooking and other seasoning agents make a humble produce look like a million rupiahs.

      Hope i help a little, let me know if there any progress.

  2. Hi Mayang,

    thank you for your interesting question about the essence of german flavor.
    How would you describe the essence of the indonesian flavor? 😉

    I have not a glimpse of an idea what to imagine when I think about Indonesian cuisine – what is typical for it?


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