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

Product Information

Below, the fourteen Asian cookbooks have been categorised into: Southeast Asian cookbooks, Indian cookbooks, Korean cookbooks, Japanese cookbooks, Chinese cookbooks, and a few others that don’t fit neatly into a single category. Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China, and More Made Simple by Jeeca Uy

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 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.

Customer reviews

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. 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. Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.

An absolute classic cookbook of Chinese cuisine, The Food of Sichuan introduces you to the fundamentals of cooking food from the Sichuan province of China which has some unique (and incredibly spicy) dishes on offer. Recipes Preview: Vegan Soto (Broth), Gulai Sayur (Curried Collard Greens), Tempeh Kering (Sweet Fried Tempeh) The author is authentic. The stories of her journeys and experiences that accompany her recipes makes the cookbook stand up on it's own as a book. It differentiates from many others that are simply a list of recipes. You can hear her speaking to you as you read her stories, which makes the book even more compelling.

I love the set menu idea's at the end of the book, making it simple to put on a vegan or vegetarian dinner - or simply just to have a menu where all the dishes complement each other perfectly. Takes out the thinking of creating a menu if you're new to Indonesian cooking. Sambal plays an important role in Indonesian food. According to Lee's book, there are hundreds of variations from across the country, with their own distinctive flavor profiles. Most of the recipes in the book offer a suggested sambal pairing, but these sauces are versatile enough that they don't need to be relegated to Indonesian food. Lee makes big batches of a tomato based one (recipe below) that she keeps in her freezer.

Fire Islands: Recipes from Indonesia stands as a beautifully composed tribute to the vast and varied Indonesian culinary landscape. Personal anecdotes, historical context, and local lore are magically intertwined with an array of mouthwatering recipes, creating a narrative that is as immersive as it is informative. The author’s culinary expedition across the Indonesian archipelago shines a spotlight on the regional nuances and local specialties that define the country’s food culture. The recipe section covers a wide range of dishes, from street food staples to elaborate feast dishes, each introduced with a story that situates it in its cultural context. With photos for each dish that makes you crave the food before you’ve ever tried it, The Tropical Kitchen: Healthy Vegan Recipes From The Indonesian Islands is a brilliant cookbook. Its recipes are true treasures regardless of whether you live plant-based only or are an omnivore. Each vegan recreation of classic Indonesian dishes oozes flavor while remaining faithful to traditional tastes, textures, and most ingredients. The quality of publishing equals the caliber of the food produced when following the straightforward instructions and visual guidance. The Rice Book: The Definitive Book on the Magic of Rice, With Hundreds of Exotic Recipes from Around the World Recipes Preview: Bright Moon Pancakes (Berries, Peanuts & Cheese, Sumatran Lamb Shank Korma, Sweet & Spicy Tongseng (Goat Curry-Like Stew) 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.Since Chinese takeaway is a very different beast to standard Chinese and Cantonese cuisine, then it seemed fair to include this for those wanting to make their takeaway favourites at home! Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oseland 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 Indonesian Kitchen is a cookbook that masterfully captures the essence of Indonesian cooking, transporting readers to the bustling markets, smoky street stalls, and tranquil beaches of Indonesia through the power of cuisine. Readers are taken on a fascinating journey, examining the impact of Dutch colonization, Indian spice trades, and Chinese immigration on the development of Indonesian cooking before being presented with a wonderfully broad selection of recipes.