Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen.

Because humidity might shorten their lifespan, make sure they are kept in a cool, dry location. Your mortar and pestle may get chipped or scratched if you place other kitchen tools on top of it.

Spices are essential in defining the flavour of a dish, but the form you use - whole or powdered - can make a big difference. Here's what you need to know about the science behind whole and powdered ...

Eastern European food is often associated with meat, but travel along the Danube River, and you might be surprised at the ...

He added the machines are like an automated version of a mortar and pestle. The melangers run for ... but it was really cool to tour the facility and hear him explain the whole process of making ...

Allow all the ingredients to cool. If you don't have a mortar and pestle, use a grinder but don't blend it too finely or turn it into a smooth chutney. Thecha needs to have a dryish, coarse ...

Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the ... chop or smash the olives in a pestle and mortar and add to the pasta.

Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Mix together the fish ...