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    Photos from Indonesia

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    by lesj, Views[187]
         		 by lesj, Views[229]
         		 by lesj, Views[198]
         		 by lesj, Views[213]
         		 by lesj, Views[204]
     
    by lesj, Views[81]
         		 by lesj, Views[147]
         		 by lesj, Views[87]
         		 by lesj, Views[177]
         		 by lesj, Views[225]
     
    by lesj, Views[151]
         		 by lesj, Views[106]
         		 by lesj, Views[108]
         		 by lesj, Views[117]
         		 by lesj, Views[122]
     
    by lesj, Views[126]
         		 by lesj, Views[136]
         		 ready for devouring: by inarelationship-withfood, Views[498]
         		 the wrapped rolls ready for frying: by inarelationship-withfood, Views[452]
         		 the mixture: by inarelationship-withfood, Views[479]
     
    the so called mirepoix: by inarelationship-withfood, Views[490]
         		 the ingredients: by inarelationship-withfood, Views[418]
         		 rendang and the chef: by megamd, Views[241]
         		 Serve delicious rendang with rice: by megamd, Views[264]
         		 rendang is ready to serve: by megamd, Views[246]
     
    mid process: by megamd, Views[248]
         		 early process, the coconut milk is still abundant: by megamd, Views[347]
         		 cooked white rice: by ratrichibi, Views[638]
         		 all the ingredients are prepared: by ratrichibi, Views[281]
         		 scallions: by ratrichibi, Views[281]
     
    the black squid ink paste: by ratrichibi, Views[402]
         		 Black Fried Rice: by ratrichibi, Views[311]
         		 Leafy Green Mee Goreng: by footsteps, Views[444]
         		 Put it all together: by footsteps, Views[418]
         		 Chicken with herbs: by footsteps, Views[429]
     
    Cutting the noodle: by footsteps, Views[465]
         		 The dough making: by footsteps, Views[404]
         		 Lontar Cake with decoration: by , Views[289]
         		 Sample Ingredients: Galangal, tumeric and ginger : by myitalianmammamia, Views[191]
         		 Rendang with Steamed Rice : by myitalianmammamia, Views[178]
     
    Doing what I do best... eating!: by jessrigg, Views[407]
         		 by jessrigg, Views[432]
         		 by jessrigg, Views[444]
         		 by jessrigg, Views[416]
         		 by jessrigg, Views[394]
     
    Nasi Goreng: by mangetout, Views[232]
         		 Nasi Goreng: by mangetout, Views[244]
         		 1. Roughly chop shallots, garlic, ginger, galangal and chillies. Place in a food processor or blender along with the nutmeg, caraway and coriander. : by tianamorgan, Views[355]
         		 Add meat and spice paste to boiling coconut milk. Add in the remaining beef stock, turmeric leaves, lime leaves, bay leaves and lemon grass. The look of the Rendang will change drastically over the cooking period. : by tianamorgan, Views[288]
         		 Beef Rendang approximately half done. Most of the coconut cream has evaporated off and spice paste is starting to concentrate and thicken. : by tianamorgan, Views[280]
     
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