Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
Makan Tengah Indonesian Feast Feast Spoons
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Makan Tengah Indonesian Feast

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“Makan Tengah is an Indonesian communal way of dining, where a spread of dishes is placed across a dining table to be shared by diners sitting around it. Exactly how this menu is meant to be served: altogether, family-style, with dessert to finish!” Spoons’ menu features classic dishes found on family tables and in Warungs (streetside eateries) across Indonesia, that are lesser known and underrated here in the UK. “I want to introduce people to very unique flavours that they won't find easily”.

“I love having different kinds of textures in a spread and kerupuk bawang are one of my favourite Indonesian crackers, ever since I was a child.” Spoons’ spread also features tempe balado: perfectly fried tempe tossed in a caramelised spicy red sambal, from Padang, West Sumatra. “A lot of people have only had tempe cooked in the style of being a meat substitute, but this is how you'd have it traditionally in Indonesia. It baffles me how so many people don't even realise that tempe originates from Java many centuries ago.” Then, acar kuning is a mix of vibrant vegetables, lightly simmered and gently pickled in a spiced turmeric and coconut milk vinaigrette, cooked with candlenut and lemongrass to perfectly compliment the sweeter, creamier dishes.

“Many people refer to gado-gado as any Indonesian salad dressed in peanut sauce, however, dish-defining differences - whether vegetables are cooked, the make-up of the spices in the dressing, the use of coconut milk - are ignored, and therefore dishes such as pecel is too.” Pecel is a special dish typically made on the spot by food cart vendors, which features a medley of lightly blanched vegetables in a distinctly aromatic peanut sauce that includes sand ginger, a very unique, peppery and aromatic spice, rarely found in the UK. “While Pandan is starting to have its moment in the UK, I notice that a lot of people have not had it in savory foods!” Pandan is a versatile leaf and when cooked with coconut milk and rice, the result is a fluffy and fragrant accompaniment to this spread.

To round off the meal, Rahel’s bolu kojo is a riff on a unique, traditional cake from Palembang. Decadently rich and melt-in-your mouth moist, her bolu kojo is turned plant-based and served as little bundt cakes that swim in a pool of coconut palm sugar custard. “I just find that pandan, coconut and palm sugar is the holy trinity of sweet flavour combinations”, muses Rahel.