Ariyani Tedjo

Nasi Campur Donburi

A popular Indonesian rice dish consists of steamed rice with several meat and vegetable side dishes, chili paste and crackers.

The one here is a creative version in terms of the plating/serving style and side dishes picks, from several regional cuisines in Indonesia instead of from a single region.

The dishes are Balinese Shredded Chicken, Sundanese Stir-fried Yellow Bean Curd, and Javanese Stir-fried Chayote Squash. Garnished with thin slices of Japanese cucumber and a lime half.

Usually, the rice dish is plated on a plate, but this one is plated in a Japanese style donburi bowl. Hence, the presentation is geared toward Japanese with a pair of chopsticks, Japanese condiment saucer for the chili paste; all arranged on a tray as a Teishoku. The Peanut Crackers are served separately and placed next to the tray.

Agar-agar Gula Merah
A simple, homemade gelatine dessert; a favorite of my late grandfather. This is agar-agar with coconut milk and brown palm sugar. Molded-in single cups; then garnished with Kersen Cherry blossoms and accented with golden teaspoons.

Japan truly captivates me. Its wonderful array of traditional teas is fascinating.

The hotel where I stayed in Tokyo provides a wide selection of teas, including the Japanese green tea of Sencha. A fine, artisanal Japanese tea set is also provided in the room to enjoy the teas. Being fascinated with the tea set, too, I decided to make a photoshoot to capture the beauty of the tea and tea set. So I created the shooting set using available furniture and lighting in the room; then ran downstairs to the florist in the nearby Shimbashi station to get some blossoms and leaves for this tea photo shoot.

So here they are, the golden flow of Sencha and the charming tea set that are to stay in the memory.

Fascinated with Japanese food and drink while on a trip to the Land of the Rising Sun, I created this cocktail of Ume (Japanese Plum) and Sake (Japanese Rice Wine).

A rare kind of gourmet seasoning, Vintage Merlot Salt. I was mesmerized by it's bold and brilliant so decided to give it a try for my cooking. Before I did, I took the time to play with and capture it.

Sugaring the Poffertjes. This little snack is a favorite in the family. Originated and popular in the Netherlands, it is also popular in Indonesia as a former Dutch colony.

The poffertjes are plated in several small plates in various sizes and styled in a moody dark scene.

Dabu-dabu Salsa, or locally known as Sambal Dabu-dabu, is a signature condiment of fresh salsa from Minahasan cuisine in North Sulawesi, Indonesia. Chopped tomatoes, shallots, and red and green peppers are mixed together with some limau lime juice. For this version, I used cherry tomato for its stylish appearance; while some basil leaves are scattered on top of the salsa. This condiment goes very well with grilled seafood dishes, especially of the fresh catch from the surrounding coastal water.

A traditional Sundanese warm drink of spiced tea latte called Bandrek. A concoction of ginger, lemongrass, cinnamon, cloves, pandan leaf then mixed with coconut milk. A popular drink to be enjoyed during cold weather or rainy season.

Ketupat, one of several kinds of Indonesian rice cakes which is cooked in diamond-shaped casing made of woven coconut palm leaves. This particular rice cake is popular throughout Java, Bali and also in West Sumatra. Its popularity is increased during the Eid celebrations (with the exception of Bali as majority of Balinese does not celebrate Eid).
Here in the image are dozens of ketupat casings ready to be filled with some rice and then cooked. All the props used in the image are traditional kitchen items used daily at home. The textile in the background is Indonesian Batik cloth.

Sambal Oelek, the most popular Indonesian spicy condiment that goes well with many local dishes. Red chili peppers crushed into rough paste in a traditional stoneware mortar and pestle, with some tomatoes and fermented shrimp paste added. Just before serving, a dash of fragrant limau kasturi lime juice is added to the paste for some fresh tart and aroma.