The Javanese Gamelan group Kusuma Laras holds rehearsals at the Indonesian Consulate twice a week on Mondays and Wednesdays. Beginning at 5:30, members trickle into the basement of the Consulate, each taking their respective place in front of the majestic bronze instruments, sitting shoe-less and cross-legged while rhythmically beating to the numbered musical notations. An hour and a half later, a cooker of rice and tupperwares filled with aromatic Indonesian home cooking are placed on the table buffet-style, indicating that dinner has commenced.
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Braving the summer heat and crossing borough lines for the sake of some home cooked Indonesian food at the Masjid Al Hikmah bazaar, rx Talisa explores Queens cuisine and recaps our epic Indonesian eating adventure. – Veronica
Being a Greenpointer, I’m only a Pulaski bridge away from Queens: that mythical, magical place of delicious food that has somehow managed to evade my ever-growling stomach since I moved to New York almost five years go. Aside from a few bites here and there and some lovely home-cooked feasts courtesy of the Chan’s themselves in Long Island City, I’ve been without a proper introduction to Queens Cuisine—a source of distress for a grub-lover like myself.
Traditionally, Indonesian fried rice, or Nasi Goreng, consists of pre-cooked rice stir-fried with prawn, eggs, tamarind, chili, and coriander. But there are an infinite number of variations to be made by simply adding a dollop of WORLDFOODS Indonesian Fried Rice ‘Nasi Goreng’ Paste, a concentrated medley of herbs and spices that I often throw into the pan with my leftover rice and whatever I have lingering in my kitchen drawers.