V°L 05
feat Hải Nam Nguyễn and Ferdiansyah Thajib (from the exhibition Young Birds From Strange Mountains)

In this episode, we enjoyed a splendid afternoon at @movingpoets Novilla 🏡 with @plainvomit and @namnggg , who joined us to discuss their upcoming exhibition that they curated (along with @sarntolstice , @dymtt_ , and @petty.homo ) titled Young Birds From Strange Mountains, set to open with its Vernissage on November 28th at the @schwulesmuseum 🫰🏽.

Over an afternoon snack of “baked kale 🥬 and sweet tofu 🎯” (recipe coming in this episode, as usual), Ferdi and Nam shared insights about the exhibition, which showcases exciting and extraordinary works from queer artists across Southeast Asia and its diaspora. Key discussion points included ancestral knowledge, the spiritual heritage of queer communities, and the complexities of identity, belonging, and the fight for visibility in societies shaped by nationalist policies, political progress, and cultural reclamations—essential themes in contemporary queer Southeast Asian narratives 🌶️

The exhibition will feature works by 👉🏼 @nttpsmkw, @ladyboil, @schatztiger, @indraliusuari, @oat_montien, @suriyasamkhuth, @tamarra, @kelvinatmadibrata, @mientrant, @_vietle, and @qi.archive @soi.sane 🌶️❤️

This episode also comes with some splendid tunes from @teyalogos, @rempitgoddess , @lynnnandarhtoo , @tingtongketz 🔊🌶️✅

For more info, visit: Schwules Museum Press Area ✅

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Parmesan Baked Indonesian-Style Kale "Kol Goreng"Ingredients

• 1 large bunch of kale, leaves removed from stems and torn into bite-sized pieces
• 2 tbsp vegetable or coconut oil
• 3 cloves garlic, minced
• 1-2 bird's eye chilies or 1/2 tsp chili flakes (adjust to your spice preference)
• 1 tsp ground turmeric
• 1/2 tsp coriander powder
• Salt, to taste
• 1/2 tsp sugar (optional, for a slight sweetness)
• 1/4 cup freshly grated Parmesan cheese (or more if you like)
• Fresh lime wedges, for serving

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Kale: Wash and thoroughly dry the kale. Dry kale is crucial for crispiness!
3. Make the Seasoning Mixture: In a bowl, combine the oil, minced garlic, chili, turmeric, coriander powder, salt, and optional sugar.
4. Toss Kale with Seasoning: Place kale in a mixing bowl, pour over the seasoning mixture, and toss to coat evenly.
5. Add Parmesan: Sprinkle half of the grated Parmesan over the seasoned kale, tossing again to distribute. The Parmesan will crisp up in the oven, adding a lovely texture.
6. Bake the Kale: Spread the kale in a single layer on a parchment-lined baking sheet. Bake for 10-15 minutes, stirring halfway through. Keep an eye on it to prevent burning.
7. Add Extra Parmesan: About 2-3 minutes before the kale is done, sprinkle the remaining Parmesan over it and let it finish baking until the cheese is melted and crispy.
8. Serve :) 

​Oven-Baked Marinated "Tahu Kecap" 

• 1 block (14 oz) firm tofu, drained and cut into cubes
• Salt, to taste
• 2 tbsp vegetable or coconut oil (divided)
• 1/2 cup kecap manis (Indonesian sweet soy sauce)
• 1 tbsp soy sauce
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1-2 bird’s eye chilies or 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 cup water (to thin out the sauce slightly)
• Fresh green onions or fried shallots, for garnish

Instructions

1. Prepare the Tofu: Press the tofu to remove excess water, then pat dry and cut into 1-inch cubes.
2. Make the Marinade: In a large bowl, mix together kecap manis, soy sauce, garlic, shallots, chilies, black pepper, cumin, turmeric, and water. Stir until well combined.
3. Marinate the Tofu: Add the tofu cubes to the marinade and gently toss to coat all pieces. Cover and let marinate for at least 20-30 minutes. For best results, marinate in the refrigerator for up to 2 hours to let the flavors fully penetrate.
4. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Bake the Tofu: Remove the tofu from the marinade, setting aside any leftover marinade for later. Arrange the tofu cubes on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon of oil for extra browning. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Simmer the Remaining Marinade: While the tofu is baking, pour the remaining marinade into a small saucepan. Add 1 tablespoon of oil and simmer over medium heat for 3-5 minutes to thicken.
7. Coat Tofu in Sauce: When the tofu is done baking, place it in a large mixing bowl. Pour the thickened sauce over the tofu and gently toss to coat each piece.
8. Optional Final Bake: For extra caramelization, return the sauce-coated tofu to the baking sheet and bake for an additional 5-7 minutes.
9. Serve!

​SSUARRASA
​SUA    👉🏼_TO MEET/TO ENCOUNTER 👨🏿‍🤝‍👨🏽
SUARA  👉🏼_SOUND/OPINION 🔉
RASA   👉🏼_TASTE, ESSENCE, FLAVOR, EMOTION 
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👉🏼 one dish at a time 🌮 ✅
👉🏼 one guest at a time 🙋🏻 ✅
👉🏼 one story at a time 🏝️✅
👉🏼 one mix at a time 🔉 ✅

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"Suarasa" is a new original (radio) series crafted by Ariel William Orah and presented by ASSOY Radio. Drawing inspiration from three Indonesian words - "sua" meaning to meet or encounter, "suara" representing sound or opinion, and "rasa" encompassing taste, essence, and emotion - the show blends elements of a cooking show, story telling, and mixtape curation. In each episode, the host collaborates with a guest to prepare a dish while engaging in conversation and selecting songs that complement the culinary experience. It is a celebration of fragility and antifragility of life– a testament to the role of food, sound, and storytelling that define us as a species. By inviting listeners to partake in this sensory feast, the show aims to foster empathy, understanding, and a deeper appreciation for the diverse flavors of life.
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