In this issue: Japan summer motorcycle adventure in Hokkaido, a track by Taiwanese folk metal artist Nini, & sambal tumis recipe.

Japan Summer Motorcycle Adventure in Hokkaido

Japan is a fantastic place to travel in summer, no where is better than Hokkaido, especially by Motorcycle and RV! If you're a first-timer on a motorcycle like me, Hokkaido may be the best place to ride. In this episode, a full-length movie, you'll join Peter von Gomm and I on a series of adventures and I hope you learn a lot about this magical place… Only In Japan 

Nini Music - LongMa

Sambal Tumis (Malaysian Chile Paste)

“Keep going, belum pecah minyak lagi,” my mom would say—“Keep going, the oil hasn’t split yet.” My teenage self would roll her eyes and sigh, but I remained at the stove, dutifully stirring the aromatic spice paste. Even then, I knew that the tumis (the spice paste) would taste all the better for it. Over 20 years later, I still wait for the telltale separation of the fat from the ingredients, a sure sign of delicious things to come.

Mastering sambal tumis is one of the rites of passage that almost every young Malay cook has to go through. It's essentially a condiment, a cooked chile paste that pairs well with every carb, from steamed tapioca to fried noodles to plain toast. It's primarily made from ground chiles and onions, sometimes starring a supporting aromatic actor like ginger or pandan. Its simplicity is the main draw, though it can also be a base for various proteins: whole cleaned ikan bilis (dried anchovies), prawns, and squid are common additions. Fried tofu is a delicious and cheap option, and some folks even just use sliced onions to bulk up the sambal into a meal. However, it's best known as a major component of nasi lemak, a dish so popular all throughout Malaysia that it's earned the title of our unofficial national dish… Serious Eats 

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