Authentic Indonesian Cuisine
Join us Monday (Indonesian menu only), Wednesday, Thursday, Friday and Saturday 5.30-9:00 pm Evening for Indonesian Cuisine and our regular menu.
Each of Indonesia's ethnic groups uses some or all of the country's rich array of spices,
but each has its own combinations, intensities and tastes: spicy, hot, pungent, sweet and sour.
Indonesians use dried coriander seeds, cardamom, cinnamon or cassia, cumin and fennel ? but
nutmeg, cloves and mace appear only sparingly or not at all, although those are the spices that
gave Indonesia a role on the world's stage. Heat is created by fiery chiles, a new-world food that
was brought here by the Spanish and promptly and passionately adopted. But the real magic in
Indonesian cuisine is in the use of aromatic seasonings: fresh red shallots; fresh garlic; fresh
green onions; fresh rhizomes such as ginger, turmeric, greater galangal (known as lengkuas or laos)
and the other galan-gals, known as kencur and temu kunci, or Chinese keys. There are also the
fresh leaf seasonings that include lemon grass, lemon basil, kaffir lime, daun salam (a type of
laurel), turmeric, Chinese celery and pandan leaf. On Bali they even use the chili pepper leaves.
To these seasonings they add the sweetness of coconut milk, palm sugar and sweetened soy sauce,
and the sourness of tamarind water, lime juice and vinegar. Ground candlenuts, rather than flour,
are used as thickeners. The fresh spices are mostly ground into a paste, then mixed with the dry
seasonings, before the leaf flavorings are added to the cooking liquid. - Written by Ada Henne
Learn more about Indonesian Cuisine
Sample Menu - Menu Changes Monthly -
$20.00 per person
Limited Seating Available...reserve to avoid disappointment