Oh. My. God. You've seriously never had Indonesian food?
Um, well . . . neither have I. But the recent pick-up in Indonesian restaurant openings has piqued my interest, and I'm striking out to educate myself, lest I get caught in a conversation about whose bakmi ayam is best.
This weekend, I'll start with Julia's Indonesian Kitchen. Julia Suparman, a Jakarta-born caterer who's teaming up with her daughter-in-law, Yusi Sasmitra, will serve up Indonesian specialties like ayam goreng kremes, a crispy fried chicken first stewed with red chilies, galangal, lemongrass, and bay leaves, then fried to a crisp and served over rice. Julia's will also be the only Seattle restaurant to feature risjtafel ("rice table" in Dutch), the Dutch interpretation of Indonesia's traditional dinner platter, served family-style.
And at this weekend's grand opening celebration, diners will receive a "free souvenir" while supplies last. (But you didn't hear it from me.)