For many Indonesians, salted fish is one of life’s simple pleasures. We are perfectly content enjoying steamed rice, salted fish and a fiery sambal (chilli relish), devouring all with our right hand. Happiness is purely simple for most Indonesians!
Boarding the plane for a one-day trip just to buy your favourite food. Ever been in that situation?
Palm sugar was widely used in Indonesia long before sugarcane reigned throughout Java.
Singaraja totally captivates us…”
Lisa Virgiano is brimming with enthusiasm for the local produce she and the Kaum culinary collective have discovered in Bali’s oldest port.
Rice is an essential commodity in Indonesia. Nowadays, most Indonesians think of rice not only as an indispensible component to any meal, but also as a kind of “sacred” staple. But has this forever been the case? Have Indonesians always consumed rice as part of their daily diet?
Chilli relish (sambal) is an imperative Indonesian condiment, served with almost every Indonesian dish. It arouses the appetite, ignites the senses, and complements the taste.
Bali has been part of the Asian trading network since the 15th century. Traders from Java brought rice and salt which could later be exchanged for cash crops, including pepper from Sumatra, spices from the Moluccas, and cotton from Bali.
Cooking in bamboo stems is widely known in Indonesian food culture. This cooking method requires not only skill in mixing spices but also patience.
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Sate is probably one of the most likeable and famous food in Indonesia, which using grilling cooking technique.
Manual grinding is a mandatory element in Indonesian cooking technique.
Evidence of wild rice was found on the island of Sulawesi dating from 3000 BC.
Nasi rames refers to a Indonesian dish that consist of steamed rice accompanied by small portions of a number of other dishes, which includes meats, vegetables, deep fried peanuts, braised tempeh, eggs and fried-shrimp crackers.
Mie Gomak is created by the Batak tribe from North Sumatra, particularly in area near Sibolga and Tapanuli.
Gado-Gado - literally meaning "mix-mix" in Indonesian.
The team behind Kaum travelled the vast 18,000 islands that make up Indonesia to find and document the rare cooking methods and flavors while developing our concept.
With ceiling panels handmade & sourced from Toraja, South Sulawesi's mountainous ethnic group, our interior represents the traditional craftsmanship of Indonesian tribal heritage.
Daytime vibes at Kaum thanks to @foodandtravelhk.
Both the menu & ambience at Kaum combines the exotic with the familiar.