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    Photos from Indonesia

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    Sonia and Bruce: by pjandc, Views[183]
         		 by pjandc, Views[189]
         		 by allanddharmawan, Views[659]
         		 You can also add slices of ginger to add the taste. : by allanddharmawan, Views[714]
         		 It is ready to be served. : by allanddharmawan, Views[635]
     
    Mix all the ingredients and cook with low heat until the meat is tender.: by allanddharmawan, Views[729]
         		 Final product: by projectdinnerparty, Views[321]
         		 After cooking for two and a half hours, Beef Rendang gains a rich, brown color.: by projectdinnerparty, Views[327]
         		 Beef Rendang begins its journey, bright yellow and white: by projectdinnerparty, Views[364]
         		 Bouquet of herbs and spices for Beef Rendang: by projectdinnerparty, Views[324]
     
    View out the window of a Padang Joint in Java, Indonesia: by projectdinnerparty, Views[368]
         		 Where we ate our first taste of Nut Butter Kari Ayam: by paleowithmrsp, Views[354]
         		 Up close nut butter Kari Ayam: by paleowithmrsp, Views[301]
         		 Nut butter Kari Ayam: by paleowithmrsp, Views[295]
         		 Nut butter Kari Ayam: by paleowithmrsp, Views[283]
     
    Cooking in the outside kitchen : by paleowithmrsp, Views[290]
         		 Sumbawa - welcome: by nellnelson, Views[309]
         		 Nell relaxing after a day cycling in Asia: by nellnelson, Views[275]
         		 ingredients for making rujak: by nellnelson, Views[583]
         		 rujak being made in Indonesia: by nellnelson, Views[409]
     
    rujak - spicy Indonesian fruit salad: by nellnelson, Views[327]
         		 by ageka, Views[189]
         		 by ageka, Views[322]
         		 by ageka, Views[313]
         		 by ageka, Views[336]
     
    by ageka, Views[412]
         		 by ageka, Views[411]
         		 by graceeats, Views[242]
         		 by graceeats, Views[262]
         		 by graceeats, Views[255]
     
    by graceeats, Views[245]
         		 by graceeats, Views[265]
         		 Babi guling: heavenly crackling and gently spiced, tender flesh.: by madevi, Views[724]
         		 A beautiful yellow glaze for the roast.: by madevi, Views[501]
         		 The pork shoulder, ready to roll.: by madevi, Views[589]
     
    Roasting the dry spices fills the kitchen with a delicious scent.: by madevi, Views[489]
         		 I keep these handy for emergency curries.: by madevi, Views[504]
         		 Yum!: by juvellebehrendorff, Views[297]
         		 Balinese beef satay skewers with street corn.: by juvellebehrendorff, Views[336]
         		 Making the beef satay skewers.: by juvellebehrendorff, Views[325]
     
    Mixing the carrot and cucumber pickle.: by juvellebehrendorff, Views[309]
         		 My version, also with added chilli green beans like at the buffet: by hayleysjoking, Views[373]
         		 Buffet cart galore - pumpkin curry top right: by hayleysjoking, Views[329]
         		 by nunga, Views[248]
         		 by nunga, Views[281]
     
    by nunga, Views[271]
         		 by nunga, Views[249]
         		 by nunga, Views[284]
         		 The original memory II: by cassandra, Views[297]
         		 The original memory: by cassandra, Views[286]
     
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    Great food! Yummy! We missed it while in Cambodia but now in Vietnam it will bounce back! ;-) : by finally, Views[618]
    Great food! Yummy! We missed it while in Cambodia but now in Vietnam it will bounce back! ;-)

    by finally | Views [618]

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    by larasumera, Views[324]

    by larasumera | Views [324]

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