Selat, timlo and tengkleng, the way grandmother made them

Beef galantine, braised egg, green beans, carrots and fried potatoes in a thin sweet nutmeg broth, egg yolk mustard on the side. No mayonnaise.

Clear free range chicken broth with Solo sausage, liver and gizzard, braised egg and glass noodles. Sambal on the side.

Coconut rice, chayote, shredded chicken in opor, egg and coconut cream, served on banana leaf.

Goat bones in a thin curry broth. Eaten with the hands, and we bring warm water to wash them.

Minced goat wrapped in caul fat, grilled over charcoal, two large skewers with sweet soy sauce, cabbage and shallots.

Free range chicken steamed in banana leaf with bilimbi and whole bird's eye chillies. Sour, hot and brothy.

Boiled sweet potato leaves with a shallot and palm sugar sambal, with fried tempe gembus.

Rice cake, fried tofu, cabbage and bean sprouts under a thin sweet soy sauce with fried peanuts.

Four thin coconut pancakes, two plain and two chocolate, cooked over a clay stove.

Rice flour cendol, coconut milk, palm sugar syrup and jackfruit.

Sappan wood, ginger, cloves, cinnamon and nutmeg leaves. The red comes from the sappan wood, not from colouring.

Jasmine tea in a clay pot for two, rock sugar on the side.

Temanggung robusta, brewed coarse in the glass, the grounds left to settle.

A cold jamu of rice and aromatic ginger, made every morning and gone within the day.