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Originally Posted By: BranSheaI should have known. The ketjap manis is the sweetened one of my two bottles of ketjap. (sorry to end up in the food department, but the Indonesian kitchen is without any doubt the most delicate, delicious, refined and variable kitchen in the world. If only the world knew)
i once had an elderly dutch friend who spent 30 years in the Dutch Merchant Marine based in Jakarta and his rijstafel was heavenly, with a particularly delicious homemade sambal oelek and nasi goreng. as much as i loved his excellent indonesian food, indian food still comes first for me - aloo paratha and saag paneer washed down with chai then fresh kulfi.
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