Jan 7, 2016
Napak Rasa’s Raja Ampat Trip, Oktober 2015. warm and delightful.
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Napak Rasa’s Raja Ampat Trip, Oktober 2015. warm and delightful.
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@Regrann from @napakrasa - A day tribal's tales Where the food, art, people and culture in frame 28 Oct - 1 Nov 2015 on @ubudwritersfest , Ubud Bali, Indonesia. #uwrf #uwrf15 #ubud #bali #ubudwritersfestival #Indonesia #napakrasa #Regrann
Keuken 6
Main event Keuken 6, June 9th at Husein Sastranegara Bandung Airport! Napak Rasa participate and we sold “Sate Klathak”. why? because it related from our last trip, to Yogyakarta. beside that, Chef Dimas PP did a cooking show at kitchen stage and present Bandeng Bakar Bambu ala Baduy.
Bandeng Bakar Bambuuuu
Jogja Trip (2)
Today was so hot here in Bali. i want something cool! like this “es terong belanda” made by Chef Dimas PP.
he was made this drink in Jogja, at Water Sari Castle
Here, Chef Dimas PP
It is basically mint + soda water + mashed “terong belanda” (tamarillo)
full receipe here
Oh GOD, i still remember the taste!
Yes, this is meet meat time! not only meet meat, but meet another friends and also family. never been feel this good meet new family. So, Chef Dimas PP make this BBQ using pear as a tenderiser.
Sharing food also always can make new connection between new friends. Food sharing fun.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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spaghetti “terasi” tuna by Chef Dimas PP
Its cooking time guys!!! Inspired by “Sambal Terasi” where Sundanese people love it very much! I made “Spaghetti Tuna, Shrimp Chili sc, and Horenzo leaves” Heat : 🔥 🔥 Level : 🌟 🌟 Cooking time : 20 minutes 1. First of all, wash all the vegetables make sure is clean from dirt. Set aside. Pour enough water into the medium pot and start to boil it. When its boiled, cook the #spaghetti for about 7-8 minutes. We are looking for “#aldente” one! Then take out all the water, toss the pasta with little oil. Set aside 2. Meanwhile, making “sambal terasi” paste is super easy. Place garlic, shallot, red chilies, shrimp paste and “cengek into stone mortar. Ground them until texture wise is like a paste. Set aside. 3. Heat up a sauté pan with little corn oil. Sauté onion (thin sliced) and "sambal terasi” paste for about 3 minutes. Then seasoned with salt, pepper and soy sauce. Add the tomatoes (diced) into the pan, stir it well. 4. Place the #tuna (chunk) into the sauté pan, mix them together with the sauce and the #pasta (cooked). Add #horenzo leaves and toss it together. 5. Its done! Ready to serve (FYI: Springkle of lemon juice would brings up the flavor)