Tag Archives: Bali

Atjar Ketimun (Marinated Cucumber)

This was a nice cucumber salad to accompany some Dutch colonial food. Nothing spectacular but nice all the same.

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Dadar Djawa (Javanese Omelet)

This little Indonesian subsection in the Holland chapter has been  a great little treat to go through. This omelet is one of the most everyday recipes you’ll find in the book, eggs, butter, sambal, and green onions. At the time, I’ll bet Sambal Oelek hot sauce was a pretty rare condiment in North American kitchens. Now it’s pretty standard, alongside your go to bottle of Sriracha. I think it’s a testament to the Price’s forward thinking that it even makes an appearance in a 1965 cookbook.