The love and dedication Aliya Widjaya has for her handcrafted lemper make every bite that much more delicious.
Aliya Widjaya never thought she would be running her own business. The founder of Ratu Lemper came to Singapore from Jakarta, Indonesia, when she was just 12 years old. After her studies here, she went on to do her business degree in the US before returning to Singapore to work. In 2008, she left her job to care for her firstborn.
On a random day in 2015, Widjaya had a sudden craving for lemper – an Indonesian snack made of steamed glutinous rice filled with chicken and other ingredients, rolled up in a banana leaf, then steamed or grilled. She decided to try her hand at recreating the familiar flavours from her childhood.
“I was missing home terribly. Lemper was comfort food for me, but I had never made lemper before,” shares the 33-year-old. “I can’t remember how the first batch tasted, but I remember tweaking the recipe many times before I was happy with it.
This story is from the Issue 23 edition of The Peak Selections: Gourmet & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 23 edition of The Peak Selections: Gourmet & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
Taking Root
Named as The World’s Best Female Chef 2017, Ana Ros is also mother, wife, and a proud Slovenian, brimming with love for the people and the land around her.
Season Of The Sun
It took him a few years to be comfortable in his own skin, and now Meta’s chef Sun Kim is not about to let anything change that – not even the pressures of maintaining his restaurant’s Michelin star rating.
Caffeine Kick
Heritage is the secret ingredient at this local coffee roaster.
Good Things Come In Threes
The ultimate indulgence in the form of the new The Macallan Double Cask 12 Years Old joins two distinctive The Macallan classics to form the trilogy collection.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
