Due to popular demand, Dragonfly Bistro is pleased to announce that our "Indonesian set menu" priced at $20 per person is now available alongside our regular dinner menu.

Join us Monday (Indonesian menu only), Wednesday, Thursday, Friday and Saturday Evening 5:30-9pm for Indonesian Cuisine and our regular menu.

Limited seating available, to avoid disappointment. Be sure to reserve.


Sample Menu - Menu Changes Monthly -

Daging Rendang
Beef marinade with coconut milk, chili, coriander, galangal,tamarind, lemon grass, turmeric, lime leaves, white pepper, garlic, red onion

Nasi Uduk
Yellow Coconut Rice with lemon grass, turmeric, indonesian bay leaf and coconut milk

Bakmi Goreng
Indonesian style fried egg noodles with bok choy, shredded cabbage and green onion

Acar Acar
Pickled Cucumber and Carrots


Authentic Indonesian Cuisine

Each of Indonesia's ethnic groups uses some or all of the country's rich array of spices, but each has its own combinations, intensities and tastes: spicy, hot, pungent, sweet and sour. Indonesians use dried coriander seeds, cardamom, cinnamon or cassia, cumin and fennel but nutmeg, cloves and mace appear only sparingly or not at all, although those are the spices that gave Indonesia a role on the world's stage. Heat is created by fiery chiles, a new-world food that was brought here by the Spanish and promptly and passionately adopted. But the real magic in Indonesian cuisine is in the use of aromatic seasonings: fresh red shallots; fresh garlic; fresh green onions; fresh rhizomes such as ginger, turmeric, greater galangal (known as lengkuas or laos) and the other galan-gals, known as kencur and temu kunci, or Chinese keys. There are also the fresh leaf seasonings that include lemon grass, lemon basil, kaffir lime, daun salam (a type of laurel), turmeric, Chinese celery and pandan leaf. On Bali they even use the chili pepper leaves. To these seasonings they add the sweetness of coconut milk, palm sugar and sweetened soy sauce, and the sourness of tamarind water, lime juice and vinegar. Ground candlenuts, rather than flour, are used as thickeners. The fresh spices are mostly ground into a paste, then mixed with the dry seasonings, before the leaf flavorings are added to the cooking liquid. - Written by Ada Henne

Learn more about Indonesian Cuisine


Articles

ethicalgourmet
"Dragonfly Bistro - Simple, Stylish and Sophisticated"

Read full article here

Snap London
"Dragonfly Bistro is one-of-a-kind dining experience that opened in July 2007.
Owners Nora and Donald Yuriaan delight in bringing their love of food and commitment
to great service to this unique bistro in downtown London."

Read full article here

Dragonfly Bistro is available for Private Functions, Seminars, Reunions,
Engagements, Birthdays, Weddings, Christmas, and any Special Events

To Book Your Private Function call (519) 432-2191

Gift Certificates Available

dragonflybistro@bellnet.ca