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eat, share, and love.
Revolving around food, spice, and dining area (whether it includes table or mat), this newsletter is written by Prinka Saraswati. In the hope to collect…
Kolom Baru di Dapur Saraswati
Yuk, kenalan lagi!
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prinka saraswati
1
Regarding Reborn
Taking time to rest and finding my rhythm once again.
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prinka saraswati
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Estetika dan Nostalgia Jajan Pasar
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Lesehan Talk with Sarah Djabir
 • prinka saraswati
Lontong Cap Go Meh is The Delta of Chinese-Indonesians and Islam.
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Kolom Baru di Dapur Saraswati
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1
Seeing Indonesia Through Sayur Asam
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HOW TO MAKE TEMPE - it's a vegan superfood, so you better make it. LOL.
 • prinka saraswati
On Newsletter Break
Meanwhile...
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Estetika dan Nostalgia Jajan Pasar
The Aesthetic and Nostalgia of Jajan Pasar. (in Indonesian and English) - responding to the latest "cewek kue" aesthetic.
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prinka saraswati
On recommendation
books, podcasts, and series I enjoy
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prinka saraswati
Maizena dari Hawai
Newsletter berbahasa Indonesia tentang tepung, a spontaneous- kind of mellow weekend writing.
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prinka saraswati
Lesehan Talk with Sarah Djabir
Talking to the baker behind Galapung Bakehouse where she focuses on using local ingredients whenever possible and producing less waste. Sarah also…
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prinka saraswati
Ungkep for A Flavor-Packed Ayam Goreng (or Tempe/Tahu Goreng)
Many words are just not translatable - including Ungkep. It’s the best way to make FINGER LICKING GOOD fried chicken, tempe, tofu, even catfish. Recipe…
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prinka saraswati
On Movement
and a recipe for Rendang Cubadak (Green Jackfruit Rendang)
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prinka saraswati
dapursaraswati
dapursaraswati
organizing and telling stories about food, one spice rack at a time.

dapursaraswati

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