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    Photos from Indonesia

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    Sonia and Bruce: by pjandc, Views[156]
         		 by pjandc, Views[163]
         		 by allanddharmawan, Views[606]
         		 You can also add slices of ginger to add the taste. : by allanddharmawan, Views[660]
         		 It is ready to be served. : by allanddharmawan, Views[587]
     
    Mix all the ingredients and cook with low heat until the meat is tender.: by allanddharmawan, Views[660]
         		 Final product: by projectdinnerparty, Views[272]
         		 After cooking for two and a half hours, Beef Rendang gains a rich, brown color.: by projectdinnerparty, Views[282]
         		 Beef Rendang begins its journey, bright yellow and white: by projectdinnerparty, Views[322]
         		 Bouquet of herbs and spices for Beef Rendang: by projectdinnerparty, Views[280]
     
    View out the window of a Padang Joint in Java, Indonesia: by projectdinnerparty, Views[329]
         		 Where we ate our first taste of Nut Butter Kari Ayam: by paleowithmrsp, Views[307]
         		 Up close nut butter Kari Ayam: by paleowithmrsp, Views[259]
         		 Nut butter Kari Ayam: by paleowithmrsp, Views[254]
         		 Nut butter Kari Ayam: by paleowithmrsp, Views[240]
     
    Cooking in the outside kitchen : by paleowithmrsp, Views[230]
         		 Sumbawa - welcome: by nellnelson, Views[275]
         		 Nell relaxing after a day cycling in Asia: by nellnelson, Views[239]
         		 ingredients for making rujak: by nellnelson, Views[410]
         		 rujak being made in Indonesia: by nellnelson, Views[370]
     
    rujak - spicy Indonesian fruit salad: by nellnelson, Views[281]
         		 by ageka, Views[173]
         		 by ageka, Views[264]
         		 by ageka, Views[273]
         		 by ageka, Views[300]
     
    by ageka, Views[308]
         		 by ageka, Views[307]
         		 by graceeats, Views[214]
         		 by graceeats, Views[233]
         		 by graceeats, Views[217]
     
    by graceeats, Views[219]
         		 by graceeats, Views[238]
         		 Babi guling: heavenly crackling and gently spiced, tender flesh.: by madevi, Views[629]
         		 A beautiful yellow glaze for the roast.: by madevi, Views[461]
         		 The pork shoulder, ready to roll.: by madevi, Views[529]
     
    Roasting the dry spices fills the kitchen with a delicious scent.: by madevi, Views[445]
         		 I keep these handy for emergency curries.: by madevi, Views[467]
         		 Yum!: by juvellebehrendorff, Views[252]
         		 Balinese beef satay skewers with street corn.: by juvellebehrendorff, Views[298]
         		 Making the beef satay skewers.: by juvellebehrendorff, Views[280]
     
    Mixing the carrot and cucumber pickle.: by juvellebehrendorff, Views[274]
         		 My version, also with added chilli green beans like at the buffet: by hayleysjoking, Views[314]
         		 Buffet cart galore - pumpkin curry top right: by hayleysjoking, Views[295]
         		 by nunga, Views[214]
         		 by nunga, Views[241]
     
    by nunga, Views[238]
         		 by nunga, Views[222]
         		 by nunga, Views[255]
         		 The original memory II: by cassandra, Views[264]
         		 The original memory: by cassandra, Views[245]
     
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