Everything about this dish is good: the aroma during cooking, overall taste, ease of preparation and authenticity to its origin, Indonesia.
I first heard about this dish, years ago, from cook, author and guest James Oseland on “The Splendid Table,” so I thought I’d try it. I’ve made it dozens of times, since.
Don't let the long ingredient list scare you off: you probably have many of them at home, already. This is well worth the time and effort to make.