Sven Kocht.
AI illustration: Indonesia – a welcoming table and kitchen atmosphere

Culinary world tour · Indonesia

Selamat datang.
Flavours worth taking time for.

Indonesian cuisines differ from island to island. Spices, coconut, rice and cooking methods offer great variety; our collection begins with a slow-cooked dish.

Discover the recipe
Enjoy without adsWith a cooking guideRecipes in eight languages
Atmosphere image · AI illustration
Discover in peaceCook togetherEnjoy step by step

More than a recipe

Indonesia.
A good reason
to eat together.

Indonesian cuisines differ from island to island. Spices, coconut, rice and cooking methods offer great variety; our collection begins with a slow-cooked dish.

Rendang is the existing starting point. The recipe guides you through a preparation where liquid reduces and meat and spices increasingly come together.

The collection combines classic references and personal variations. Origin labels follow the existing cookbook and do not claim an exclusive origin.

A first look into the kitchen

What would you like to eat today?

There's a dish waiting for you, and this is where your first discoveries begin.

Culinary World Tour

Rendang – Indonesia

Indonesian rendang with slowly reduced coconut sauce – intense, dark and with real wow factor. Sven's braise for…

Get to know the recipe →

Indonesia in your kitchen

What you can
discover here.

  • Coconut & reduction
  • Meat for braising
  • Preparing spice paste

Cooking should feel good

Cook at your own pace.
Enjoy at your own pace.

As a sauce reduces strongly, it needs more attention towards the end. Stirring, controlled heat and patience matter more than a vigorously boiling pot.

The cooking guide keeps the ingredients and instructions at hand in each recipe. You decide when to move on.

Open recipe & cooking guide

Atmosphere image: AI illustration. AI-generated recipe images are labelled as serving suggestions.

Let’s get cooking

Your next favourite dish?

Recipes in this collection: 1. Classics, modern interpretations and Sven’s variations retain their original names.

Recipes: 1 of 1

A little cooking know-how

Good ingredients.
Simply explained.

Three tips to get you started. Each recipe gives its precise quantities, cooking times and variations.

Coconut & reduction

Fat proportion and consistency visibly change during reduction. Don’t automatically add more liquid.

Meat for braising

A suitable cut takes time to become tender. A quick-cooking cut behaves differently.

Preparing spice paste

An even paste distributes aromas better. Follow the recipe for fresh and dried ingredients.

The journey continues

Where next?

View all countries →

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