Spices and Herbs Pairing is a method of combining ingredients to develop the quality in taste and aroma of the dish. To master this method, experience and willingness to experiment are the main keys. However, If you are new to cooking you don't need to worry because in this article I will give you guidelines for Spices and herbs pairing for variety of meat.

Top view of grill bbq roast chicken leg on the flaming grill

Chicken

Chicken is the blank slate of land animal meat. Mild in flavor, you can pretty much throw anything on chicken and it will taste good. Since there are so many different flavor options, you can go from savory options to brighter, sweeter options in a heartbeat and still have something amazing to eat. 

Chicken dish goes well with:
Garlic
paprika
Lemon Peel, Lime Peel, Orange Peel
Cilantro
Rosemary
Dill
Cinnamon
Bay Leaf
Tarragon

Top view of a beef steak medium rare with baked garlic and rosemary in a black cast pan over rustic table.

Beef

When you are cooking with beef, you want herbs and spices that can stand up for themselves. They will have a strong flavor on their own, and they will be able to compliment the strong flavor of beef without becoming overwhelmed by it.

Some ingredients that match with beef are:
Basil
Bay Leaf
Black Pepper
Cayenne
Cumin
Curry Powder
Dry Mustard Powder
Garlic
Green Pepper
Onion
Oregano
Rosemary
Sage
Thyme

Barbecue pork spare ribs flat lay

Pork

Pork is an interesting meat. Its not overpoweringly flavorful like beef, but its not exactly a blank slate like chicken. It is somewhat sweet, but overall a savory food. Pork can sometimes be used as a replacement for beef, in certain recipes.

spices for Pork include:
Cinnamon
Caraway
Ginger
Garlic
Mustard
Sage

Mutton

Mutton is the more mature meat from a sheep that is three years old or older. Lamb, the more popular sheep meat in America, comes from young sheep that are about one year old or younger. IF the sheep is less than three months old, the meat is called "spring lamb." Mutton is a popular meat in India, and as such a lot of Indian spices are well suited to this meat.

Some strong spices for Mutton:
Garlic
Turmeric
Coriander
Cumin
Thyme
Dill Weed
Mint
Rosemary

Sole with cherry tomatoes

Fish

"Fish" covers a wide range of a variety of types of animals that we enjoy eating. Depending on the fish, herbs and spices can give them a lot of flavor! There are very few things that you can add to fish that will help the flavor improve.

Those are some tips for spices and herbs pairing to achieve harmonized flavor. To read more about our Tips and Tricks visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!

Hi Neighbors! Of course, all of you guys, especially those who like food, are familiar with the term Fermentation. Fermentation is a chemical change process in an organic substrate through the activity of enzymes produced by microorganisms. Fermented foods are known to be good for health. Want to know what are the examples? Here is a list of fermented foods that are beneficial for health.

Fried tempeh with rice and broccoli, traditional indonesian cuisine.

Tempe

Tempe is a fermented food made from soybeans with the help of the bacteria Lactobacillus plantarum and the fungus Rhizopus oligosporus. The white fiber that holds tempeh together is the mycelium of Rhizopus oligosporus. Tempe is very good for maintaining a healthy digestive system, maintaining heart health and function, strengthening bones, and lowering cholesterol levels and blood pressure.

tape singkong sumber: KlikDokter

Tape

Tape usually comes from cassava or sticky rice which is fermented by the fungus Aspergillus, Amylomyces rouxii, Mucor sp Rhizopus sp, Saccharomycopsis fibuligera, Saccharomycopsis Malanga, Pichia burtonii, Saccharomyces cereviceae, Candida utilis, and the bacteria Acetobacter, and Bacillus sp. This microbial diversity creates food that are both sweet and slightly sour. Tape is very good consumed to facilitate digestion, control blood pressure, prevent anemia, strengthen bones.

yogurt

Yoghurt

Yogurt is a dairy product containing probiotics that is fermented with lactic acid bacteria. Yogurt has a sour taste and thick texture. Yoghurt is usually fermented by Lactobacillus bacteria for aroma formation and also Streptococcus lactis for flavor formation.

Preserved Chinese vegetable

Chinese Salted Mustard Greens

Chinese salted mustard greens is a product that has a distinctive taste, which is produced from the fermentation process of lactic acid bacteria. You can make your own salted mustard greens by soaking mustard greens in salt water for a period of 3 days to 4 weeks. In this fermentation process, the types of lactic acid bacteria left to be active are Leuconodoc mesenteroide, Lactebacillus cucu meris, L. plantarum and L. pentoaceticus.

Plate of gherkins, pickled cucumbers on white rustic wooden background. Clean eating, vegetarian food concept. Top view

Pickle

Pickle is a food product resulting from a biotechnological process that involves the fermentation of lactic acid bacteria. By soaking vegetables like Cucumber and some herbs in salt water, Pickle will be ready in 1 week. The bacteria involved are Lactobacillus plantarum and Lactobacillus reuteri.

Red miso paste on white bowl viewed from above with spoon on table out of focus.

Miso

Miso is a Japanese food condiment produced by fermenting the fungi Aspergillus oryzae and Lactobacilli acidophilus in soybeans. Miso has a salty and savory taste. Miso is commonly consumed as soup also have health benefits, namely reducing the risk of cancer and stroke and can improve heart and brain health.

those are some lists of fermented foods that are beneficial for health. Of course, there are many more benefits of fermented foods. To read more Articles visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!

Hi neighbors! Indonesia is famous for its ethnic diversity. It is undeniable, the diversity among us produces its own uniqueness compared to the traditions of other countries. However, like our country's motto "Different but still one" there is a unique habit that we all share, for example the tradition of eating together. The main purpose of this tradition, of course, is to strengthen the ties of brotherhood which is very important for social beings. This time I will discuss some of the traditions of eating together in Indonesia.

makan Bajamba

Makan Bajamba

This tradition comes from the land of Minangkabau, West Sumatra. Eating Bajamba is usually done during Muslim celebrations. The Bajamba meal will begin with a lively party with performances of traditional Minangkabau music. This tradition is held to evoke a sense of togetherness.

Liwetan

Ngariung Sunda

Eating together in Sundanese tradition is already familiar to most Indonesian. By spreading banana leaves through rows of people sitting cross-legged, Nasi liwet and side dishes are served on top. Ngariung itself in Sundanese means "gathering".

makan bersama di Bali

Megibung Bali

This Balinese tradition was originally used by the king of the Karangasem region to communicate and exchange ideas with his soldiers. The attendee will usually sit together in a circle consisting of 8 people per team. The food is served in the center of the circle and is shared with each other.

Rijsttafel

Rijsttafel is an eating habit introduced by the Dutch during the colonial period. "Rijst" means Rice, while "Tafel" means Table. In the past, the Dutch would invite guests to dine together and showcase the diversity of "exotic" Indonesian food served on the table with rice.

Prasmanan

In the modern era Prasmanan is better known as Buffet. This tradition was introduced by the French colonizers to forced laborers in the past. In the past, food would be displayed on long tables and workers would take their own food. At present, the buffet is used by several food establishments. The buffet is also divided into 2, All you can eat and pay according to the food taken.

Those are some of the traditions of eating together in Indonesia. For more unique knowledge visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!

Child development is a priority for most mothers. As a mother, seeing her child healthy, intelligent, and active certainly makes the mother proud. One way to achieve these goals is to provide the child with the right foods.

Top those who has children, have you ever realized the variety of food you serve to your baby? it turns out that the diversity of food from the ingredients to the cooking method is very influential on the growth and development of children psychologically and physically. Here are the importance of introducing a variety of foods to your little one.

Avoid nutritional deficiencies

Do you all know that repetitive food sources can affect nutrient absorption? In this world, there are no food ingredients that have complete nutrition to meet all the needs of macro and micro nutrients, vitamins, and minerals that the human body needs. As a result of this, children who are still growing need a variety of foods to complement each other's deficiencies.

Diverse food prevents disease

taking the example of white rice, white rice comes from rice that has been peeled from the skin, bran, and germs. It is known that the bran and buds of rice contain high levels of vitamins and minerals. With the process of "whitening" rice, vitamins and minerals from rice are also wasted. Considering white rice as the only source of carbohydrates can make a person anemic due to lack of minerals. Not only that, the sugar content in white rice can cause type 2 diabetes in the long term. Certainly not what we expect to happen to our children.

meningkatkan nafsu makan anak penting agak anak dapat berkembang secara maksimal

Increase children's appetite

Children in the golden age are in a period where they have a high curiosity. By giving new food variants, children can taste and know the flavors of food that they did not know before. This is certainly important for children to develop their knowledge of food.

Prevent children from becoming picky eaters

The term Picky Eater is already familiar to us. The baby who is only exposed to the same food can grow into a Picky Eater. Examples of foods that are most often the reason a child becomes a Picky Eater are Nugget and Sausage. When the child has become a Picky Eater, it will be very difficult for the mother to prepare food for the child.

High angle portrait of two little kids eating watermelon outdoors nd smiling

Expanding children's sensory abilities

Texture, taste, aroma, color, and even the sound of food when chewed can expand children's sensory abilities. Like texture, with dishes that have a variety of textures such as crunchy, soft, smooth, and dense, children gain new knowledge and memories about food.

Nowadays, food is mostly dominated by monocultural food. even so, actually Indonesia itself produces a variety of food sources such as cassava for carbohydrates. It is the duty of both home and professional cooks to rack their brains so that family members, especially children, get the best nutrition.

So that's the importance of introducing a variety of foods to your little one. After reading this article, what do you think about our dining habit? let us know on the comment section. Don’t forget to follow us on Instagram, Facebook, and Twitter to get updates about Kokikan and promo!

Dining has switched from biological needs into social needs. How so? Have you ever noticed in every social gathering food is always involved?(at least in Indonesia they do.) Even for a date, Food is an important aspect that determines the successfulness of the romantic rendezvous. A table filled with array of dishes is the perfect tool to connect one heart to another.

The same thing could be said in Indonesia. The diverse sub-ethnic groups have one thing in common, Food to fill the belly and fulfill the soul. We as Indonesians have our own way to dine with our family in our own culture. however, we also have similarities in etiquette and habit. In this article I will explain these similarities and teach you how to dine like a local here.

Let me inform you about our mealtime.. Because it’s kinda tricky

Mealtime is typically a casual and solitary affair for Indonesians. Once home food is ready, they are usually left on the dining table all day at room temperature (yes it is a bit questionable but hey! it doesn’t affect us at all) so the family can nibble on the food anytime they like. We use this thing that looks like a cage called “Tudung Saji” to cover our food from flies or bugs that could contaminate our food.

We do have breakfast, but it’s not like what you think

when you hear the word “Breakfast” what is the first dish that comes to your mind? if you say Cereal or Pancake I’m sorry to inform you that it is not our custom. We like to start our day with a HEAVY meal. Even our food sellers understand this, that is why you will find people selling Nasi Kuning, Bubur Ayam, or even Lontong Sayur that is submerged in thick coconut milk soup in the morning. I don’t know about you guys but these heavy food are just going to make me sleepy later in the day.

Fork & knife? oh please...

What dining utensil do you mostly use everyday? good luck adapting in Indonesia if you cannot eat without knife in your right hand. Most of our plates often filled with rice, that’s why we use spoon to scoop them. Let me demonstrate a little bit about it. So you take spoon on your right hand, fork on your left hand. Then when you start eating, navigate your food with your fork to your spoon so it’s easier for you to scoop.

Cashier gives the client a payment terminal
The last but not the least, who pays for the meal?

I know, I know.. split bills is the most appropriate way. But hear me out, Our culture is very generous and community driven by nature. The one who invites the other for a dinner has to pay the bill (and the waiters are not used to customer asking for split bills). However, that is not an excuse for the invited to just sit still. As the “Guest” you have to do a small “Polite War”. How? pretend that you insist to pay for the bill, They will not let you pay but it would be a nice gesture to do.

So that's the easy way of how to eat like a native in Indonesia. After reading this article, what do you think about our dining culture? let us know on the comment section. Don’t forget to follow us on Instagram, Facebook, and Twitter to get updates about Kokikan and promo!

Steak sounds easy to prepare, it may seem like a simple task. But the right skill is also needed to make it right, especially when it comes to steak doneness. The internal temperature of the steak determines when it's done. No matter if it's a thin flank steak or a thick porterhouse. The type of steak, its thickness, and the heat of the grill will determine how long it will take to cook. Each level of steak doneness has a target temperature which can be measured using a meat thermometer.

The steak must come to room temperature before it hits the grill for the meat to cook properly. You can place the packaged steak on the counter for about half an hour to 45 minutes before cooking. It will ensure that the entire steak is at the same temperature throughout, so it will cook evenly, avoid a burnt exterior while the interior is still cold.

Guide for grill times and temperature for steak

Well-Done : 77 Celcius or more, 12 then 10 minutes per side, pull off the grill at max 73 Celcius

Medium-Well : 68 to 74 Celcius, 7 then 5 minutes per side, pull off the grill at max 71 Celcius

Medium : 60 to 66 Celcius, 6 then 4 minutes each side, pull off the grill at max 62 Celcius

Medium-Rare : 55 to 57 Celcius, 5 then 4 minutes per side, pull off the grill at max 54 Celcius

Rare: 49 to 55 Celcius, 5 then 3 minutes per side, pull off the grill at max 51 Celcius

How to Cook Well Done Steak

Well done steak is undesirable for most people. Some chefs even refuse to cook the meat well done. It seems that well done would be the easiest to cook, but cooking until the meat is no longer pink and not drying out is a challenge. The secret is to do it slow and low to prevent burning while fully cooking it through the middle. The key is not to burnt on the outside while there is not the faintest hint of pink in the middle. The steak will feel solid when you touch it. Tips for 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of 77 Celcius or higher.

How to Cook Medium Well Steak

This level of doneness is for those who want a slight pink in their meat. A medium well steak will be very stiff but still have a little squish in the center. Then, inside the steak just a slight pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. Tips for a 1-inch steak, place steak on a hot grill for 7 minutes. Turn the steak and continue grilling for another 5 minutes. Cook to an internal temperature of 68 to 74 Celcius.

How to Cook Medium Steak

This level of doneness is desirable for most people. A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly (but not black). This steak will have some play through the middle but it feels firm to the touch. Tips for a 1-inch steak, place steak on a hot grill for 6 minutes. Turn the steak and continue grilling for another 4 minutes until an internal temperature of 60 to 66 C is reached.

How to Cook Medium Rare Steak

This is the most recommended level of doneness for a good steak. Most of Chef like their steak prepared medium rare. A medium rare steak should be warm through the middle with most of the center pink in color with a slight red. Well browned all over the sides, top and bottom caramelized to a dark brown color with good grill marks. This steak's will spring back quickly when touched. Tips for 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of 55 to 57 Celcius.

How to Cook Rare Steak

You must be seldomly hear someone ordering rare steak. Only a true carnivore will order rare steak because they want their meat get the least cooking. Rare steak should have a warm center, lightly charred on the outside, browned all over the sides, and bright red in the middle. This meat should be soft to touch, similar to raw meat but browned over the surface. For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn the steak and continue to grill for another 3 minutes. Cook to an internal temperature of 49 to 55 Celcius.

You are ready to prepare your steak with your own steak doneness preference that you can enjoy by yourself or share with others by selling it at Kokikan. You can download the apps at Apple App Store or Google Play Store and get new experience of selling food from home.

Cooking fish might be tricky for everyone. You have to treat fish differently than cooking chicken or beef. So here are 6 helpful tips for cooking fish at home that will make you feel more confident

1. You have to buy the freshest fish on the market.

It is very important to buy the freshest fish on the market. Freshness really affects the taste and texture of the fish. But, the most important is the safety of the food itself. Consuming bad quality fish may be poisonous and can get you seriously ill. So we have to make sure that we cook fresh fish. To identify fresh fish, you can make sure that it has a mild scent and avoid anything that smells overly fishy. Take a look at the fish eyes, make sure that the eyes should be clear and the gills should be reddish pink.

2. Ask your fishmonger to remove the pin bones for you

In most of places, you can ask the fishmonger to remove the pin bones for you. Most of the will do it free of charge. Pin bones are tiny bones found along the fillet thickest part. It's just to tiny to remove with just fingers, so you need to use a special tweezers or needle-nosed pliers to remove the pin bones.

3. Store the fish correctly once you've arrived at home

Fish tends to spoil quickly in an open air. It is essential to store it properly once you've arrived home. You can put your fish into ziploc baggies and place the on top of a bowl of ice which will keep them nice and cold. The bowl will collect any ice that melts so there's no watery mess to clean up.

4. Fish cannot be marinated for very long

Fish is quite sensitive to acid. Highly acidic marinade can actually 'cook' the fish. Steaky fish such as swordfish can be marinated for one or two hours. But, flaky fish like trout should not be marinated for more than 30 minutes. So be careful with marinating fish.

5. Dry the fish before pan-searing it

There is a general rule for searing any type of protein. It is to dry the it before you cook it, especially fish which is moist. How to do it is to pat your fish fillet dry with a paper towel before you sear it into pan, and it will be OK.

6. Make sure you get the skin crispy if you are keeping it in your dish.

Sometimes we want to keep the fish skin to make the dish more complete. You have to make sure that you get crispy skin to make your dish delicious. There are a few things that you need to keep in your mind. You need to use a pan that can withstand high heat like a cast-iron skillet or stainless steel pan, get it nice and hot. The moment you have your fish added to the pan, press it down so the skin fully touches the pan. It might want to curl up, so you might need to fight it with effort and be patient. The skin will unsticks and it is ready to be flip.

Now, you are ready to cook fish. This tips will help you to create a lot of fish based dishes that you can enjoy by yourself or share with others by selling it at Kokikan. You can download the apps at Apple App Store or Google Play Store and get new experience of selling food from home.

Nasi Kuning is an Indonesian traditional food which main ingredients consist of rice, coconut milk, spices and tumeric. In Indonesian, "Nasi" means rice and "Kuning" means Yellow. It is called Nasi Kuning because the rice looks yellow instead of white, the regular color of rice. The unique part of this traditional food is because the tumeric that blends with the rice makes the rice color turns yellow. The ingredients added and the cooking process itself make it tastes more savory and smells more aromatic. Usually, it is eaten with another dishes such as egg, tofu, tempe, noodle and sambal.

Nasi Kuning was originated from Java, the moment the Hindu kingdom began to rise. From the very beginning, it is made to express gratitude. Javanese believes that the yellow color in the rice represents wealth and prosper. Nowadays, you can find it in almost all celebrations or traditional ceremonies across Indonesia, especially Central Java, Yogyakarta, Bali, Manado, and Banjar Area.

Now, I will share how to make a simple Nasi Kuning.

Ingredients:
- 1 kg of rice
- 5 cm of tumeric
- 2 cm of galangal
- 1 pcs of old-aged coconut
- 2 sheets of pandan leaves
- 2 stick of lemongrass
- 4 sheets of bay leaves
- 3 cm of ginger
- 6 pcs of shallots
- 4 teaspoon of salt

Steps:
1. First of all, rinse the rice thoroughly. Then soak the rice in clean water.
2. Grind the tumeric, ginger, galangal, shallot, and salt into a puree.
3. Put the spices that have been grind into puree into the coconut milk and stir until evenly distributed.
4. Cook it until boiled
5. Discard the rice soaking water then pour the coconut milk into the rice by filtering.
6. And then add bay leaf and lemongrass. Boil rice on low heat. While boiling, keep stirring until the water shrinks and the rice almost cooked.
7. After that, take the bay leaf and lemongrass from the almost cooked rice.
8. Meanwhile, prepare a pot for steaming, boil the water first.
9. Then, put the rice in the steamer pot.
10. Last of all, add pandan leaves.

Finally, you can cook Nasi Kuning at home by yourself, or just simply order it from Kokikan. You can also sell your Nasi Kuning creation to your neighbor at Kokikan. All you have to do is to download the apps at Apple App Store or Google Play Store.


Nowadays, technology makes people's habits and culture change. People demand everything to be as easy as possible and for things to be done in an instant. Most people in this world now lead busy lives and don't have a lot of time to prepare food for their families, even for themselves. They are faced with greater time constraints from work, commuting and, taking type care of their child. Therefore, most people now prefer convenience food rather than try cooking at home. Convenience food is type of food that takes short time in food acquisition, preparation, and cleanup. You usually know it as ready-to-eat food or fast food from grocery stores. Although it saves a lot of time, those kinds of food tend to have lower nutritional values and can be more expensive than food that takes more time to prepare.

Today, people think that cooking by themselves at home is a troublesome activity. In other hands, there is a lot of benefits to cooking at home. Here is the list of why you should be cooking at home.

1. Much healthier

Cooking by yourself at home will be much healthier than buying food outside. You can make sure and adjust what ingredients to add, reduce or remove in your cooking. You know what your body needs and don't need more than other people outside.

2. Creating happiness

Cooking can also be some kind of 'meditative' activity. The process of cooking itself can create happiness and peace for those who enjoy it by releasing endorphins inside our bodies. Endorphin can help prevent the appearance of wrinkles on the face.

3. Improve family relationship

Cooking activities in the house can be done by all family members. Doing this positive activity together can help improve the family relationship and tighten the bond between each individual.

4. Get new knowledge

There is a lot of cooking recipe that you can explore in this world. Each city or individual has unique recipes of local or international dishes that you can discover while browsing on the internet. Furthermore, it can help to develop your knowledge about the signature dish, the culture, and the philosophy of various nations.

5. Avoid any allergies

If you cook your food by yourself, you will know every ingredient that you use for your cooking. So, you can avoid any ingredient that may cause allergies to you. When you buy food outside you don't exactly know what 'things' they put inside. When an allergic reaction happens, the reaction may differ for each people and in some cases, it may be fatal.

6. Build self confidence

There is a lot of decisions that you have to decide when you cook, therefore, that is why cooking your food by yourself can help you to build your self-confidence.

7. Save some money

Cooking by yourself can help you to save some expenses. For example, you don't have to pay some additional sum of money for transport and delivery. In addition, you can make a lot of variety and bigger portions with the same sum of money you spend for ordering food outside.

8. Earn a lot of money by becoming a Kokikan cook!

This is the next level of saving money, you can earn a lot of money by selling your homemade food anytime in Kokikan. You don't have to create a food store with a daily schedule, so basically everyone can be a Kokikan cook. In addition, a lot of payment variety provided in apps will help you receive your payment easily without hassle. All you have to do is download the apps at Apple App Store and Google Play Store.

PT Delco Jaya
Prime Space - Jl. Arteri Permata Hijau No.34, Grogol Utara, Kebayoran Lama, Kota Jakarta Selatan, Indonesia 12210
Email : hello@kokikan.com