Indonesian food is inextricably linked to my grandmother for me. As soon as you entered her house, the smell of trassi, galangal and homemade sambal greeted you. There were no cookbooks or fixed recipes - only years of experience, cooking by feel and constant tasting. And no blender was involved: with a mortar and pestle she mixed the spices until everything was just right. Those memories still form the core of the Indonesian cuisine for me.

The foundation: The Boemboe

Almost every Indonesian dish starts with a boemboe. This is a freshly ground spice paste that serves as the flavor base. Instead of adding dry spices directly to the liquid, the boemboe is first sautéed (tumis) in oil. This process ensures that the aromas of the fresh ingredients such as shallot, garlic and chiles are released optimally. A boemboe is only ready when the oil starts to separate from the paste.

Regional differences: Java versus Sumatra

Within the archipelago there are distinct flavor profiles to point out.