This is a stunning collection of recipes that capture the essence of the cuisine, from much-loved classics such as Indonesian Deep-fried Spring Rolls and Festive Yellow Rice to more unusual dishes including Tamarind Pickled Beef and Spicy Trip Soup with Lemon Grass and Lime. It provides an informative introduction that explores the rich history, diverse culture, ingredients and cooking techniques of the Indonesian people. Each recipe is accompanied by a beautiful picture of the finished dish, as well as step-by-step instructions to ensure perfect results are achieved every time. Complete nutritional information is provided for every recipe to help you plan a healthy and balanced menu, with cook's tips and variations to encourage experimentation Indonesia is an extraordinary place made up of thousands of islands. Across the five main islands that are inhabitable, there is a distinct cuisine that reflects the vast ethnicity of the people that live there. This book begins with a fascinating introduction, which is followed by a useful guide to ingredients ranging from rice and noodles to fish and spices.
This book then features over 70 authentic recipes that capture the essence of Indonesian cooking, such as Catfish with a Spicy Coconut Sauce and Unripe Papaya Soup. There are also delicious sweet snacks and drinks to try, such as Sticky Coconut Crepes and Avocado Juice. Every recipe is accompanied by step-by-step photographs, a mouthwatering image of the finished dish, and full nutritional information to help with any dietary needs. This inspiring book is the ideal introduction to the fabulous cuisine of Indonesia.
Ghillie Basan has lived and worked in the Middle East for a number of years, travelling widely through the region as a food and travel writer. With a Cordon Bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cooking, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers’ Cookery Book of the Year awards, and The Middle Eastern Kitchen. Ghillie has been a regular contributor to the Sunday Tribune, the Sunday Herald and various cookery magazines.
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South-East Asian cooking for eight years in Ken Lo’s Kitchen in London, as well as teaching at Glynn Christian’s culinary theatre and doing demonstrations for the Sunday Times Food Show and many other events. Terry has written more than 20 cookbooks, and currently divides his time between conducting private cooking courses, and writing and editing recipes.