Beating Jakarta’s Wet Season with Javanese “Jamu Jatem”

It seems this week the Wet Season has arrived in Jakarta, which means it's time to take extra care of ourselves and avoid the dreaded, *’masuk angin’ - a health condition which probably best equates to the Western concept of general unwellness or, 'feeling under the weather'. So what better way to keep well than to head back to the AJB Kitchen and brew up a Continue Reading

How to Make Gulai-style Padang Chicken Curry

Today in the AJB Kitchen we are making Gulai Ayam (Curry Chicken). Originating in Indonesia’s western most island of Sumatra, specifically the province of Western Sumatra, Gulai Ayam is a regular dish in Padang restaurants throughout the Indonesian archipelago. Richer and more complex in flavour than Kari Ayam, Gulai Ayam resembles an Indian-style curry due Continue Reading

How to Make Authentic Indonesian Ginger Tea – Wedang Jahe

Originating in Central and East Java, Wedang Jahe is a popular drink which can be served either hot or cold. Traditionally made from a simple combination of fresh ginger and rock sugar (or palm sugar in this case) along with hot water, Wedang Jahe is most frequently consumed in the Wet Season when it is believed that the cooler weather brings about the Continue Reading