Travelblog: Yogyakarta, Java, Indonesia

I also joined my fifth and final cooking class with a Balinese lady leading it and a group of a British couple (the woman was taller! There is hope) and a funny Dutch lady (the former colonizers were everywhere). We made Ayam rendeng (chicken rendeng - more on rendeng later), krupuk (chips), tempe, a sweet and spicy dessert, and an eggplant (aubergine) salad washed down with Bintang (probably in the top 3 beers of Southeast Asia) beer. The hosts of my hostel were also kind (Indonesians are some of the nicest people in the world) enough to show us a warung (food place) with beef rendeng. Rendeng is cooking past curry where the sauce seeps into the food. It is one of the most delicious foods I ever had.

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