Indonesian Cooking: Satays, Sambals and More [Indonesian Cookbook, 81 Recipes]

Product Information

Everything I have cooked so far works brilliantly, each delivering a great result without disappointment. That's fantastic considering how many recipes are here. My favourite at the moment is the kwetiau (pork and prawn rice noodles).

No products found. The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands [Indonesian Cookbook, 79 Recipes] An excellent cookbook is giving an introduction to Indonesian food and culture. The recipes are easy to follow, and most of the ingredients easily obtainable…”- Nicola This sambal keeps for up to 1 week in the fridge covered with a thin layer of sunflower oil, or for up to 3 months in the freezer.The Food of Singapore: Simple Street Food Recipes from the Lion City [Singapore Cookbook, 64 Recipes] by Djoko Wibisono, David Wong, et al.

Bear in mind that I’m not covering all of the wonderful and diverse cuisines in Asia, this is a list of my personal favourites which I’ve learned a lot from recently or over the years. The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands” introduces the most popular Indonesian food sample from across the legendary Spice Islands. This unique collection includes our favorite spicy Padang dishes from West Sumatra, succulent satay, healthy Javanese vegetable creations, and poultry dishes from Bali and Lombok. The book is divided into two parts – in part one; it will contain a series of chapters that introduce the role of food in Sri’s life and Indonesian culture and society. In part two, the author will explain the essential ingredients and techniques of Indonesian cooking, as well as the relevant variations that accompany each technique. The author explains how to make the ingredients that are foundations of many recipes when they're not available to buy themselves. I think of this tomato relish as a beginner's guide to sambal, as it works beautifully either spicy or mild, depending on your preference. For those with chili-sensitive palates, like my Devonshire mother-in-law, Caroline, deseeding the chilies lowers the potency of the heat. The addition of tomatoes makes it a mellow and umami-rich relish that is irresistible drizzled over soups, added to stews or used as a dipping sauce with wedges or fritters.

Customer reviews

Few cookbooks celebrate Indonesia’s unique biodiversity as well as Fire Islands, with each recipe showcasing the country’s abundant produce, fresh seafood, and an array of aromatic spices. Ford’s descriptions are a sensory feast, painting a vivid picture of the dishes and the vibrant locales they originate from. With a comprehensive guide to traditional ingredients accompanied by substitution suggestions, detailed explanations of preparation and cooking techniques, and striking photographs that capture the essence of Indonesia, this cookbook is one of the most striking guides to Indonesian cuisine in print. Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oseland

This cookbook offers more than 100 mouthwatering recipes, from staples and necessary items to food suitable for festivals or special occasions. About the author: Dina Yuenhas been fascinated by food since she was 12 and became the youngest student at one of Indonesia’s foremost culinary centers. After completing her studies, she continued to have the opportunity to study under the guidance of the top chefs at Indonesia’s top tourist destinations. Because of her immense love for this vast island nation’s food, she motivated her to create the recipes in this book. We need to tell the original stories of recipes, but I think we also need recipes that are doable as well by the average home cook," she says. Notably, Maggie is a vegetarian and avoids meat, so her vegetarian recipes will be delicious and nutritious. However, Maggie is also the master at cooking savory and delicious meat-based meals.

The Indonesian cookbooks with the best balance for newcomers and those familiar with cooking and the nation’s cuisine include Sri Owen’s Indonesian Food by Sri Owen, Coconut & Sambal: Recipes from My Indonesian Kitchen by Lara Lee, and Easy Indonesian Cookbook (The Effortle ss Chef Series) by Chef Ma ggie Chow.

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake , alongside a variety of recipes for sambals- fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. It wasn't until a mid-career shift into becoming a chef did Lee start using her grandma's recipes to reconnect with these foods and flavors — eventually travelling through Indonesia for research, connecting with Indonesian cooks both home and professional, and writing this book. Indonesian Cooking: Satays, Sambals, and More is a true showcase of Indonesia’s diverse culinary traditions. A striking blend of personal anecdotes, historical context, and enticing recipes makes this compilation more than a cookbook. It’s an epic tale of a rich and colorful culinary heritage. The volume presents a plethora of recipes, each inviting readers to create authentic Indonesian dishes at home. From the succulent skewered meats of satay to the fiery chili-based condiments of sambal, the collection is nothing short of a gastronomic tour of Indonesia. She co-authored Samarkand: Recipes & Stories from Central Asia and the Caucasus,which is awarded a Food and Travel Prize by the Guild of Food Writers. She also is a cookbook and restaurant reviewer and a judge for food awards.Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. The recipes in the book are well-organized, starting with delightful appetizers, progressing through main courses, and culminating with sweet indulgences. Expect detailed, step-by-step instructions that make even the most complex recipes feel accessible. All of the intricacies of Indonesian cuisine are well covered. With photographs, Indonesian ingredients and substitutions covered, and superb historical and cultural context given, Indonesian Cooking is a true gem and an asset to any kitchen. I own over 150 cookbooks. I just got this one, and WOW it is wonderful! Great recipes, beautiful photos, AND an education about these wonderful Fire islands I hope to visit someday!”- SandraintheSand The author has been teaching Chinese cookery for over forty years and it shows, the recipes are clear, detailed, and Hom is ready to impart his decades of knowledge to you here. About the author:This book by James Oseland is the result of his travels to Indonesia, Malaysia, and Singapore for twenty years. This book has appeared in Gourmet, Saveur, and Vogue. He currently lives in New York City.