Anyone who has eaten bami goreng, nasi goreng or satay will probably recognize it: a small bowl of fresh, crunchy vegetables with a slightly sweet-and-sour taste. That is atjar. This colorful side dish provides a delightful contrast to spiced Indonesian dishes and has been beloved for years in both Indonesian and Dutch cuisine.

Although many people know atjar from the Chinese takeout or the Indonesian restaurant, it is surprisingly simple to make yourself. Moreover, there are many different types of atjar, each with their own vegetables and flavor accents. In this guide you will discover what atjar exactly is, which spices belong in it, how to make it and why it pairs so well with bami, nasi and other Asian dishes.

What is atjar?

Atjar, also written as acar, is a collective name for sweet-and-sour pickled vegetables. The dish originates in Indonesia, where it has been eaten for centuries as a fresh counterpart to richly spiced meals.

By briefly blanching vegetables or placing them directly

Is there really anything better than that delicious smell of chicken or vegetables sizzling in a glossy teriyaki sauce on the pan? You probably know those ready-made bottles from the supermarket, but believe me: once you’ve made teriyaki yourself, you’ll never go back. The deep, rich flavor you create is simply unbeatable. Today we’ll take you into the kitchen. Together we’ll make that perfect balance between sweet, salty and umami. No fuss with complicated techniques – just the pure, authentic Japanese base. And the best part? It’s surprisingly simple.

What Do You Need?

The secret of a good teriyaki is in the quality of what you put into it. The traditional version consists of four equal parts, but I’d like to share a few extra tips for that little bit of extra magic.

The Ingredients:

• Soy sauce (150 ml): This forms the base and provides that characteristic salty umami flavor
• Mirin (150 ml): This Japanese rice wine gives your sauce that beautiful shine you always see in

Tofu is known to many as a tasteless block of white. And to be fair — straight from the package it is indeed not very special. But if you know how to treat tofu, you discover an ingredient that adapts to your taste like no other. With the right herbs and a good marinade, tofu transforms into a protein-rich, healthy and surprisingly flavorful meal.

What makes tofu so valuable?

Tofu is made from soy milk and is an excellent source of plant-based proteins. It contains all essential amino acids, is low in calories and contains iron, calcium and magnesium. That makes it an ideal base for a varied, healthy meal — whether you eat fully plant-based or just want to make more conscious choices more often.

But the real power of tofu lies in its neutrality. Tofu absorbs flavors like a sponge. That makes it the perfect canvas for herbs, spices and sauces.

The art of marinating

Good marinating starts with one golden rule: press the tofu dry. Wrap the block in a clean cloth and place something heavy

What is five-spice powder?