For some reasons, LA is known as the mecca for Indonesian food. There are at least 10 places serving various types of Indonesian food, from authentic to fusion. SF has none to compare when it comes to Indonesian food. Not to mention, there were ample grocery stores that focuses on Indonesian products there. Anyhow, a bunch of co-workers have never tried Indonesian food before, so they asked me if I could accompany them to one of the restaurants. So, on one clear Saturday afternoon, we went to an Indonesian restaurant as a small group. Every items on the menu looked interesting and new for my friends. We ordered so many foods, we had to pulled-in an extra table. My stomach was about to explode. That’s what happened when you went out with foodies.
Not wanting to miss anything, we decided to end our loaded lunch with desserts. It was a simple dessert with lots of flavors. You can choose either bread or banana, and topped it with grated cheese. When I told my friends that there will be cheese on top of the desserts, they were amused. Cheese? In Indonesia? We laughed about it and it made me realize something. Indonesian food is somewhat similar to Malaysian or Thai food, cooked with lots of spices. We seldom (or close to never) add cheese to our dishes. Ironically, we add cheese to our sweets, such as this dessert. It was a different kind of cheese, with different texture and tasted sweet instead of salty.
When I moved to the U.S., I had trouble looking for Indonesian-kind-of-cheese there so I have to bring some cans from home whenever possible. Luckily, Kraft made them available these days and we can spot them in some stores (still limited) starting four years ago. This dessert menu is quite popular in Jakarta and we normally eat them as a late night supper. If you happen to visit Jakarta, you can easily spot this dish in almost every food stall.
- white mild cheddar cheese
- chocolate sprinkle “ceres” brand
- sweetened condensed milk
- unsalted butter
- Brush butter on bananas. Grill/bbq on charcoal is better or on stove with a grill pan until golden brown.
- Plate the cooked bananas on a plate. Grate cheese and sprinkle chocolate over. Swirl the sweetened condensed milk on.
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Juniper Berry Crusted Venison from Curious Cuisiniere
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Wild Venison Kitchen Sink Chili from Lifestyle Food Artistry
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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