The small cafe where Rizwan worked was quiet as night fell over the city. The dim light from the street lamps shone through the windows, accompanying his steps to the kitchen that had witnessed his struggles. That night, Rizwan received a special assignment from Mr. Joko: to make "Nasi Goreng Rendang," a fusion dish that combines the warmth of Indonesian fried rice with the rich, spicy flavors of Padang rendang. This was no ordinary order, but a deliberate challenge to test his talent.
Rizwan stood calmly in front of the stove, carefully preparing the ingredients. He took 250 grams of diced beef, 3 cloves of finely grated garlic, 5 thinly sliced shallots, 2 cm of crushed ginger, and 1 crushed lemongrass stalk. He also added the typical rendang spice mixture: 1 teaspoon of coriander, 1/2 teaspoon of cumin, 2 kaffir lime leaves, and 3 bay leaves.
First, she sautéed the finely chopped shallots, garlic, ginger, and lemongrass with 2 tablespoons of coconut oil in a thick cast iron pan—as taught by her culinary teacher—to ensure even heat distribution. The aroma filled the small kitchen. Once the spices were fully cooked and released their fragrant oils, he added the beef, turning it slowly with a wooden spatula so that the meat would not fall apart. While cooking, he added 150 ml of thick coconut milk and reduced the heat to low, then covered the pan so that the meat would absorb the spices perfectly for 30 minutes.
While waiting for the meat to become tender, Rizwan turned his attention to the cold white rice—the rice must be completely dry so that it does not become mushy when fried. He heated 3 tablespoons of cooking oil in a flat pan, then quickly fried the rice while stirring rapidly so that the grains separated neatly. After about five minutes, he sprinkled sliced green onions and added salt to taste, savoring each aroma that blended into a symphony of balanced flavors.
When the rendang meat was tender with an enticing reddish-brown color, Rizwan mixed it into the fried rice, stirring firmly so that each grain of rice was coated with the rendang spices. He neatly fills the serving plate, shaping the rendang fried rice into a round mound using a steel bowl mold, then garnishes it with crispy shrimp crackers and fresh tomato slices on the side of the plate for a color contrast.
When the dish is served to the customer's table, the rich aroma of traditional spices spreads, bringing the warmth of the archipelago. It didn't take long for the customers to devour it, giving praise that made Rizwan's heart soar.
Although this job is considered by some to be just ordinary home cooking, for Rizwan, every recipe is a work of art that must be respected with precision and love. His natural talent—which allows him to sense the balance of flavors and textures—is the soul of every dish.
That evening, when he returned home, Rizwan was warmly welcomed by his mother and siblings. They awaited him with a simple yet different meal: fresh sayur asem and crispy fried tempeh. The loving and religious family atmosphere strengthened his spirit, an unforgettable source of energy.
In the living room, his father reminded him, "Son, every flavor you create must be accompanied by prayer and sincere intentions. That is the secret to blessings." Those words were not just advice, but a guideline for Rizwan to continue on his path full of ups and downs in order to achieve his dream of an international restaurant and a better life.
That night, he wrote in his journal: "I may be just a beginner, but every step is a stepping stone toward a broader world. You must believe that your day will come."
***
The small cafe once again filled Rizwan's life with a familiar yet different rhythm after the fusion fried rice and rendang night. Tonight, Mr. Joko assigned Rizwan to create a dessert that would amaze customers, a creation that demanded precision and depth of flavor. The final choice fell on "Saffron Caramel Pistachio Banana Cake"—a classic Indonesian combination with an exotic Western touch.
Rizwan began to prepare a very detailed cooking plan. He weighed the ingredients with precision: 200 grams of all-purpose flour, 120 grams of caster sugar, 3 ripe Ambon bananas, 2 large eggs, 60 ml of liquid milk, 40 ml of vegetable oil, 1/2 teaspoon of vanilla, 1/4 teaspoon of salt. For the caramel, he prepared 150 grams of granulated sugar, 60 ml of water, and a little lemon juice. He soaked the saffron in 20 ml of warm water to give it a subtle color and aroma. He chopped 40 grams of pistachios to use as a topping.
The first step was to make a soft banana dough: he mashed the bananas with a fork, then mixed them into the mixture of milk, oil, and beaten eggs. After that, he added sugar, vanilla, and a little salt, then slowly added the sifted flour. He ensures the batter is smooth and lump-free, while observing the bright yellow color of the batter due to the bananas.
While the banana batter rests for a moment, Rizwan prepares a 20x20 cm square cake pan that has been lightly greased with butter and sprinkled with a thin layer of flour so it doesn't stick. He pours the batter into the pan, smooths the surface with a wooden spatula, then bakes at 170°C for about 25-28 minutes until the top is golden brown and the inside is perfectly cooked. At the same time, he makes caramel: sugar is melted with water over medium heat until it turns amber, then he adds a little lemon juice for acidity balance. After that, the caramel is cooled briefly so that it is not too runny when poured.
He adds the soaked saffron to the caramel mixture so that the aroma of the spice blends with the sweetness of the caramel. When the banana cake is cooked, Rizwan inhales its warm aroma and immediately removes it neatly from the baking pan, then cuts it into small squares. He drizzles a thin layer of saffron caramel on top, then sprinkles chopped pistachios for color and texture contrast.
The dish is complete. Rizwan arranges the cake pieces on square plates, adding fresh mint leaves for a fresher look. Customers sitting around the corner of the room immediately turned their heads because of the tempting sweet aroma. The sound of spoons and plates clinking added to the rhythm of the night at the café. Some customers ate with satisfied expressions, some nodded in agreement, and others offered brief compliments to Rizwan.
Behind the back door, Dita, who also worked as his assistant in the kitchen, encouraged him, "You really can be a unique chef, Riz. The cultural touch you bring makes the dishes feel alive." Rizwan smiled, a sense of pride swelling in his chest.
That night, after all the customers had left, Rizwan sat for a moment on a wooden chair near the window, enjoying the leftovers he had made. He wrote in his journal: focus on mastering techniques, researching flavors, and how each element can collaborate to create a moment for those who taste it. He thought back on his life's mission: to be a special chef who connects cultures through cuisine, while still maintaining his family values.
Family was the most important topping in Rizwan's story. That night, through a short message, his mother encouraged him: "You have put love into every detail. Never lose that." His father responded with a long prayer, and his younger siblings replied with lighthearted hopes about the future dishes they would taste together.
Rizwan's resolve grows stronger: his talent as a chef develops not only through technique but also through his ability to blend flavors, stories, and family love into a cohesive package he can offer to the world.
***
That evening, after closing time and the kitchen had been cleaned, Rizwan received a sudden invitation from Mr. Joko to participate in a small initiative at the café: introducing a new menu that showcased Indonesian flavors to the local community at a weekly event. This challenge was both exciting and nerve-wracking, as Rizwan's reputation was just beginning to be established in the eyes of customers and colleagues.
Rizwan prepared himself carefully. He chose an appetizer called "Mini Indonesian Food: Gado-Gado Chawanmushi." This idea combined Japanese steaming techniques with Indonesian peanut sauce—creating a smooth texture and a rich but balanced flavor. He weighed the ingredients with precision:
- Eggs: 4
- Thick coconut milk: 120 ml
- Pandan leaves: 2 pieces
- Soft tofu: 150 grams, mixed with a little mashed boiled potato
- Mashed potato: 60 grams
- Roasted peanuts: 40 grams, ground
- Sweet soy sauce: 1 tablespoon
- Granulated sugar: 1/2 teaspoon
- Salt to taste
- Spices for peanut sauce: 1 clove of garlic, 2 red chilies, 1 teaspoon brown sugar, salt, agar-agar if needed for texture
First, Rizwan made a smooth peanut sauce by sautéing garlic and chili until fragrant, then adding ground peanuts, coconut milk, brown sugar, and a little water to achieve a thick but not too thick consistency. He seasoned it with salt, sweet soy sauce, and a little lime juice for a refreshing sourness.
While the peanut sauce thickens, Rizwan prepares the batter for chawanmushi. He mixes eggs with coconut milk and a little salt, then adds pieces of tofu and finely chopped potatoes to give it a smooth texture. The batter is poured into mini bowls that have been lightly greased with oil to prevent sticking. The bowls are then placed in a steamer filled with boiling water, and Rizwan lets them cook slowly for about 12–15 minutes until the center is set.
Next, he arranges the dish. At the bottom of the chawanmushi bowl, he places a thin layer of fresh vegetables such as cucumber, cherry tomatoes, and finely chopped cabbage that has been soaked in lemon water to give it a bright color and fresh taste. On top, he neatly adds pieces of tofu and finely chopped potatoes, then pours a layer of warm peanut sauce over it, so that each bite offers a balance between creamy softness and spicy-sweet peanuts.
The community event runs smoothly. Customers line up, tasting Rizwan's new dish while discussing how culinary cultures can come together through creative culinary techniques. One food lover called Rizwan's dish a "bridge of flavors"—this made him proud, even though some technical spontaneity still needed refinement.
In between events, Dita appeared with a big smile. "You make us proud, Rizwan. Your courage to incorporate new experiments like this is proof that you are not afraid of failure," she said, raising a glass of iced tea. Rizwan responded with a small laugh, feeling encouraged to continue innovating.
His family remained his main focus. His mother sent a short message containing prayers and support, while his sister added a doodle of her dream restaurant on the back page of her school notebook. His father, although not present, sent encouragement via text message: "Remember, every experiment is a step towards the truth of taste."
Rizwan, sitting alone in the kitchen after the event ended, pondered how the balance between tradition and innovation could be the key to success in his journey toward an international restaurant. He wrote in his journal that this journey was not just about technique, but also about understanding human taste and how his family remained the main ingredient in every step he took.
***
That night, after the community event was over and the kitchen had quieted down, Rizwan sat down at his desk to evaluate the feedback he had received. Reviews from several customers and colleagues gave him a clear picture of his growing reputation, but also revealed gaps that needed to be filled. One comment kept coming up: several senior chefs questioned the direction of Rizwan's experiments, feeling that he was too ambitious for someone who was still new to the real world.
"Rizwan, you have talent, but this world no longer accepts baseless experiments," said a senior chef, Satrio, when Rizwan tried to defend himself in a brief discussion after his shift. The stern voice temporarily dampened Rizwan's enthusiasm. He held back, remembering his father's message about sincere intentions, but deep down, his desire to prove himself rose strongly.
Rizwan then asked himself a question: how could he prove his credibility without sacrificing his creativity? He decided to do something different: conduct more systematic flavor research, experiment in the kitchen lab after hours, and record every small change in texture, aroma, and flavor balance. He created a special journal detailing the proportions of spices, heating techniques, and serving techniques he tried for each new dish.
Along the way, his family became a source of strength. His mother sent messages containing prayers, his younger siblings added sketches of their dream restaurant that they had created together, and his father emphasized the importance of maintaining the values of honesty and integrity. Rizwan realized that each experiment not only affected him, but also how his family was viewed by the small community where he grew up. He did not want his family to be trapped in negative perceptions or the burden of stigma because of his excessive passion for innovation.
One day, he received an invitation from one of the guest chefs who came to review the community event. The chef, Chef Lina, has an international reputation for her clean cooking style and solid technique. Chef Lina's arrival sparked a discussion in the kitchen: does Rizwan really have the capacity to balance tradition with innovation without compromising quality? Chef Lina, with a sharp but fair gaze, invited Rizwan to discuss his cooking philosophy.
"Technique is the foundation, creativity is the peak. If you can show how you maintain quality while daring to experiment, you will gain a wider place," she said. She then tested several of Rizwan's dishes while providing specific feedback on how to control the heat, how to monitor the temperature, and how to balance the flavors so they don't overwhelm each other.
The outcome of the discussion gave Rizwan a clear direction: he had to build a portfolio of dishes that were not only impressive but also consistent, with technical notes that could be replicated in any kitchen. He began measuring the time, temperature, and heat intensity for each experiment, writing them down in detail in a journal. He also began asking his younger siblings and friends at the café for their opinions on the flavor balance of each creation, so he could get a broader perspective on how the public would respond.
Rizwan's internal conflict continued. While he felt a strong urge to present highly unique menus, he also felt anxious that too many experiments could cause loyal customers to lose their way. He was worried that the comfort of the chairs in the café where he worked would be replaced by dishes that were too abstract. His family, as the heart of the story, remained a reminder that the main goal was to bring happiness through food, not just to show off his skills.
Rizwan stared at his journal late into the night, writing down concrete plans: three signature dishes that he would develop as the "pillars" of credibility at the café, as well as a structured weekly experiment schedule. He wrote one sentence that became his motto: "Creativity is the path, integrity is the compass." With that, Rizwan rose again, ready to face the competitive tide while staying true to his family and his dream of bringing Indonesian cuisine to the world.
***
That morning, the city air was still cold and damp as Rizwan got ready to head to the café. His heart was full of excitement—the night before, he had stayed up late, strategizing and preparing three signature dishes to offer to Mr. Joko: Authentic Betawi Soto Soup, Chicken Teriyaki with Sambal Matah, and Pandan Moss Pudding. He had researched and tested each dish repeatedly to ensure perfect quality, a sign of credibility and aesthetics in the small café kitchen.
Starting with the Betawi Soto Soup, Rizwan measured the ingredients carefully: 500 ml of beef broth, 300 grams of tender beef brisket, 2 bay leaves, 3 cm of crushed galangal, 2 stalks of lemongrass, 4 cloves of garlic and 6 shallots, minced, and salt and pepper to taste. He sautéed the blended spices with bay leaves, galangal, and lemongrass until fragrant, then added the broth and meat, simmering gently for an hour to create a delicious aroma and rich flavor. For the finishing touch, he chopped tomatoes and boiled potatoes, sliced spring onions, and added lime and fresh chili sauce as a complement.
Next, Chicken Teriyaki with Sambal Matah was a new challenge: she marinated chicken breasts in a mixture of Japanese sweet soy sauce, mirin, and grated ginger for 30 minutes, before baking them at 180°C for 20 minutes to achieve a tempting caramelized coating. Sambal matah—a mixture of sliced shallots, lemongrass, chili peppers, and hot coconut oil—is prepared fresh to refresh the palate while maintaining the sweet and savory balance of the chicken.
Last but not least is the soft Pandan Moss Pudding. Rizwan boils 500 ml of coconut milk with pandan leaves, 100 grams of palm sugar, and salt to taste. He stirs gelatin that has been soaked in cold water and mixes it into the warm coconut milk to give the pudding a chewy and soft texture. After pouring it into molds, the pudding is cooled and served with grated young coconut and a sprinkling of liquid brown sugar.
It's time for the presentation. Rizwan presents these three dishes to Mr. Joko and several loyal customers. Their response was positive, yet critical—they appreciated the authentic flavor of Soto Betawi, which was rich but not overwhelming, liked the exploration of teriyaki combined with Balinese sambal matah, and praised the softness of the pandan pudding, which was not too sweet.
However, it was not without challenges. Mr. Joko reminded him about consistency and adjusting the budget for ingredients so that the café could remain efficient. "You have to be able to make all of this into a regular menu variation, not just a one-time thing," Mr. Joko said seriously.
Rizwan accepted the challenge with open arms. He knew this wasn't just about recipes, but about business strategy combined with quality. Life lessons kept flowing: how a big dream must be grounded in relentless hard work, without forgetting the burning love for family and taste.
After work, Rizwan shared his experiences with his family. His father was proud of his son's perseverance and maturity, his mother smiled warmly in support, while his younger siblings cheered him up with joyful laughter and simple stories that made Rizwan realize that no matter what he achieved, they would always be the home that waited for him.
Rizwan believes that this journey of ups and downs is an important process of self-growth. He is certain that one day he will have a large restaurant that not only serves delicious food but also tells the story of struggle, family love, and the pride of the archipelago that resonates worldwide.