Kakilima

It's like a shrimp cocktail, just with a spiced pineapple puree. We served this version at our pop up at Sway in Austin, Texas.

A spicy and sour and funky raw veggie dish from West Java that everyone loves.

Mie Ayam (Hand-cut noodles with chicken, spiced with ginger, shallot and sweet soy).

Tempe Bacem (Skewers of shishito peppers and tempe marinated in galangal, sweet soy, and coriander).

Batagor (Fried dumplings and tofu in a spicy peanut sauce).

Gado-Gado (Seasonal veggies, smashed fingerlings and tempe in a lime leaf-amped peanut sauce).

Semur Betawi (Jakarta-style tamarind and sweet soy braised beef)

Retno begins plating the first course at our Feb. 4 pop up for more than 100 people at Sway in Austin, Texas.

Retno stirs the Rendang between courses at our pop up in Austin, Texas.

Tofu, rice cake and vermicelli in a sweet soy and tamarind peanut sauce.

Sambal Hijau is about to go out during our pop up in Austin, Texas. This sambal is made with green peppers, tomatillos, anchovies, lime and is usually served with Rendang.

Sambal Merah is about to go out during our pop up in Austin, Texas. This sambal is made with red chili, shallots and lime. It should be eaten with everything.

Sambal Goreng Kentang on its way out during service at our pop up in Austin, Texas. Fried potatoes and sambal. Can't go wrong there.

Always a favorite. These are charred brussel sprouts tossed in a turmeric, coconut milk and garlic sauce. Those are Retno's always-homemade fried shallots on top.

Rendang is a classic and essential Indonesian dish. It is slow-cooked over many hours and has too many spices to list. These are about to be served at our Feb. 4 pop up in Austin, Texas.

One of the greatest of all Indonesian street foods: Rujak. These are a variety of root vegetables and tropical fruit, tossed in a tamarind and coconut sugar sauce.

Dessert! Pandan crepe, shredded coconut, coconut caramel, toasted coconut.

Retno plates the dessert course during the our Feb. 4 pop up in Austin, Texas where we served more than 100 people in a single seating.

Cubed tempe sauteed in a sweet soy sauce, garlic, galangal and other aromatics. One of Pete's favorites!

This is a raw vegetable salad with a spicy peanut sauce that is popular in West Java.

Grilled fish dumpling wrapped in banana leaf and served with a spicy peanut sauce, served at our June 9, 2015 pop up at KO Pies in the East Boston Shipyard. Otak-Otak comes from Makassar, Sulawesi.

An avocado smoothie with coffee!

Charred eggplant with a macadamia, galangal and coconut milk sauce, served at our June 23 all-vegan pop up at KO Pies in the Shipyard. We learned this dish during our trip to the Banda islands in 2013. In Banda it's made with kenari instead of macadamia nuts.

Coconut ice cream with jackfruit sundae, served at our June 23 all-vegan pop up at KO Pies in the Shipyard. This was our practice run, the photo was taken by Nick atop our Indonesian coffee table at home. Pete was worried the dessert was too crazy. Retno proved him wrong. As always.

Another tumpeng!

These are just some of the spices we use to make Rendang, one of Indonesia's most famous dishes. Rendang is a caramelized beef dish that is slow cooked for many hours. There are too many spices to list. But pictured is coriander, cinnamon, turmeric, candlenuts, kokum, lemongrass, salam, kaffir lime and others.

Retno plates her version of karedok during a Kitchensurfing photo shoot many moons ago.

Retno and Pete at a pop in Boston!