Planet Mole
Indonesia in Focus
Breakfast of Memories
By Barrie | 
No Comments » A breakfast, or eye-opener as a famous American chef said, has to be an inspiring start to the day. And as cooking and eating are mostly founded on memories one should eat what one enjoys. But many people still eat the same breakfast day after day, despite it being the most important meal of the day as gastronome and epicurean el supremo Suryatini N. Ganie explains.
Tasting Unique Local Foods
By Barrie | No Comments » “Doing” Indonesia and touring towns on larger islands like Sumatra, Kalimantan, Java, Bali and Sulawesi, you may be curious to taste some of the local foods. Our archipelago has numerous local specialties which are famous in other regions, but unfortunately unknown to those passing through. Well, let us “do” some places as gastronome and epicurean el supremo Suryatini N. Ganie explains.
Food Stalls and Ramadhan Snacks: Jakarta, West Java
By Barrie | No Comments » Passersby. Cars. Motorcycles. The cacophony of vehicle horns. The regular chaotic Jakarta traffic seems to get worse during the holy month of Ramadhan. Some try to beat the traffic so they can break the fast at home with their families, while others hit the streets to satisfy their taste buds after a day of fasting.
Kopi Luwak
By Barrie | No Comments » For Nusamba Wurintara, the most prized arabica coffee beans on his plantation are not those growing on bushes but the ones he finds among the undergrowth, wedged in the excrement of wild palm civets.
Super Soybean Produced: Yogyakarta, Central Java
By Barrie | No Comments » A partnership of stakeholders comprising farmers, a university and the food-processing industry has led to the discovery of a local variety of black soybean considered superior both in terms of productivity and nutritional content.
Tempeh in Indonesia
By Barrie | 1 Comment » Wherever you go in Indonesia, you will almost always be able to find some variety of tempe. There is, among others, tempe gembus, which is made from the sediment left over from the tofu-making process, and tempe benguk, made from the benguk bean. But the most popular and well known tempe is that made from soybeans as gastronome and epicurean el supremo Suryatini N. Ganie explains.
‘Geblok’ - A Tawangmangu Specialty: Karanganyar, Central Java
By Barrie | No Comments » 
A tour through the Tawangmangu forest reserve in Karanganyar, Central Java, will not be complete without savoring the favorite dish of the Lawu slope, nasi geblok, which is only found at Tawangmangu Market, about a kilometer from the tourist spot.
Crabs and Spotted Crabs: Indonesia
By Barrie | No Comments » I haven’t been along the northern coast of Central Java for about three years, but hearing my cousin talking about the succulent regional seafood, I remember the crabs and spotted crabs abundantly available when passing Cirebon in West Java to the east, near the small town of Brebes in Central Java as gastronome and epicurean el supremo Suryatini N. Ganie explains.
Reptile Broker: Purbalingga, Central Java
By Barrie | No Comments » 
People call him Saddam, but his real name is Sardam; neither are usual names for a Javanese man, and are just as unique as the way the 32-year-old father of two makes a living. A resident of Kembaran Kulon village in Purbalingga, Central Java , Sardam is an independent broker of unusual commodities like snakes, frogs, geckos, lizard, turtles, and other reptiles.
Turmeric: Indonesia
By Barrie | No Comments » Should you have time to study regional Indonesian recipes, you will see that turmeric frequently appears. Indeed, to many Indonesian cooks, this ingredient is indispensable.
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