下载App
旅行
账户
teckaway23
1
Slow food and slow living, Jogja style
Pawon Bedhog Kitchen Lab & Cooking Class的点评
点评：We were so lucky to share a leisurely 5 hours with Endah at her beautiful outdoor kitchen and garden. To me, the space exemplifies the "porosity" of Javanese vernacular architecture. We hear the river, rain, crickets and geckos, see her family come and go, the cats swatting at frogs, while cooking and hanging out.
I tasted and cooked with ingredients new to me like pisang susu (a variety of banana), kecombrang (torch ginger), and kencur (aromatic ginger); made rendang without oil, letting the coconut milk simmer for 3 hours until its fat splits, shimmering against the wok; learnt not to chop the rice when cooking nasi goreng but to squash it, so the grains remain intact.
Endah catered to my vegetarian diet with explosively flavourful dishes. The rujak lotis whets one's appetite, the tanginess of young mango and pineapple complemented by the spicy caramel-like sauce. I heaped servings of perfectly blanched vegetables and pecel (peanut sauce) onto my plate and enjoyed the tempe and tahu smashed into garlic sambal.
The star of the night was her signature dish, nasi goreng kecombrang. The torch ginger lifts the dish, it was light, fragrant, umami, and spicy (pedas!) in the best way.
Endah told us her love for ancient Javanese texts and the knowledge they keep of plants and medicines, as well as her belief that the best technology is simple and practical, like a mortar and pestle.
After dinner, we began speaking about the ways we live and politics in Indonesia and Singapore, but had to cut our conversation short due to my early flight the next day. Alas, we forgot to buy some handmade soaps from her daughter.
Come with an open mind and make time to experience slow food and slow living with Endah! Highly recommended.
I tasted and cooked with ingredients new to me like pisang susu (a variety of banana), kecombrang (torch ginger), and kencur (aromatic ginger); made rendang without oil, letting the coconut milk simmer for 3 hours until its fat splits, shimmering against the wok; learnt not to chop the rice when cooking nasi goreng but to squash it, so the grains remain intact.
Endah catered to my vegetarian diet with explosively flavourful dishes. The rujak lotis whets one's appetite, the tanginess of young mango and pineapple complemented by the spicy caramel-like sauce. I heaped servings of perfectly blanched vegetables and pecel (peanut sauce) onto my plate and enjoyed the tempe and tahu smashed into garlic sambal.
The star of the night was her signature dish, nasi goreng kecombrang. The torch ginger lifts the dish, it was light, fragrant, umami, and spicy (pedas!) in the best way.
Endah told us her love for ancient Javanese texts and the knowledge they keep of plants and medicines, as well as her belief that the best technology is simple and practical, like a mortar and pestle.
After dinner, we began speaking about the ways we live and politics in Indonesia and Singapore, but had to cut our conversation short due to my early flight the next day. Alas, we forgot to buy some handmade soaps from her daughter.
Come with an open mind and make time to experience slow food and slow living with Endah! Highly recommended.
翻译：我们非常幸运，能与Endah在她美丽的户外厨房和花园里悠闲地共度五个小时。对我来说，这个空间体现了爪哇乡土建筑的“渗透性”。我们能听到河水声、雨声、蟋蟀声和壁虎声，看到她家人来来往往，看到猫咪拍打青蛙，一边做饭，一边闲逛。
我品尝和烹饪了各种我从未尝试过的食材，比如香蕉皮（pisang susu）、火炬姜（kecombrang）和香姜（kencur）；我做了不用油的仁当（rendang），用椰奶慢炖3个小时，直到油脂裂开，在锅上闪闪发光；我还学会了做炒饭时不要切碎米饭，而是把米饭压扁，这样米饭的米粒就不会碎了。
Endah用美味无比的菜肴来迎合我的素食主义。罗望子（rujak lotis）令人食欲大开，嫩芒果和菠萝的酸甜与焦糖般的辣酱相得益彰。我盛了满满一盘焯水的蔬菜和花生酱，并享用了拌入蒜蓉参巴酱的豆豉和豆腐。
当晚的亮点是她的招牌菜——椰浆饭（nasi goreng kecombrang）。火炬姜让这道菜更加鲜美，清淡、芬芳、鲜味十足，辣度也恰到好处。
恩达向我们讲述了她对古代爪哇文献的热爱，以及其中蕴含的植物和药物知识，以及她认为最好的技术就是简单实用，就像研钵和研杵一样。
晚餐后，我们开始聊起印尼和新加坡的生活方式和政治，但由于第二天我的航班很早，不得不缩短了话题。可惜的是，我们忘了从她女儿那里买手工皂。
带着开放的心态，抽出时间与 Endah 一起体验慢食和慢生活！强烈推荐。
我品尝和烹饪了各种我从未尝试过的食材，比如香蕉皮（pisang susu）、火炬姜（kecombrang）和香姜（kencur）；我做了不用油的仁当（rendang），用椰奶慢炖3个小时，直到油脂裂开，在锅上闪闪发光；我还学会了做炒饭时不要切碎米饭，而是把米饭压扁，这样米饭的米粒就不会碎了。
Endah用美味无比的菜肴来迎合我的素食主义。罗望子（rujak lotis）令人食欲大开，嫩芒果和菠萝的酸甜与焦糖般的辣酱相得益彰。我盛了满满一盘焯水的蔬菜和花生酱，并享用了拌入蒜蓉参巴酱的豆豉和豆腐。
当晚的亮点是她的招牌菜——椰浆饭（nasi goreng kecombrang）。火炬姜让这道菜更加鲜美，清淡、芬芳、鲜味十足，辣度也恰到好处。
恩达向我们讲述了她对古代爪哇文献的热爱，以及其中蕴含的植物和药物知识，以及她认为最好的技术就是简单实用，就像研钵和研杵一样。
晚餐后，我们开始聊起印尼和新加坡的生活方式和政治，但由于第二天我的航班很早，不得不缩短了话题。可惜的是，我们忘了从她女儿那里买手工皂。
带着开放的心态，抽出时间与 Endah 一起体验慢食和慢生活！强烈推荐。
© 2025 Tripadvisor 版权所有。
部分照片由 VFM Leonardo 提供。
TripAdvisor公司对外部网站的内容一概不负责。优惠价格中不含税和其他费用。
ICP证：沪B2-20200433
沪ICP备20013175号
沪公网安备31010502005427号鹰程信息技术（上海）有限公司
