Guus Bosman

I cooked a couple of dishes tonight, and froze a lot of it for the week. When cooking Indonesian it's much more efficient to cook a couple of different recipes at the same time since there is so much cutting, chopping and preparing involved and often ingredients are similar.

I got a nice piece of chuck roast from the butcher and made two meat stews: rawon daging or zwarte rundvleesstoof and daging smoor. In addition I prepared a home-made satay sauce which was fun to do and marinated a number of chicken satay skewers.

Yesterday we spent the day on the road; we went to the new Ikea there and picked up a book case.