Indonesian Kitchen

Indonesia is an extraordinary place. Of the thousands of islands that make up this stunning country, there are five main islands which are inhabited, and across these islands there is a distinct cuisine that reflects the rich variety of peoples that live there. The year-round tropical climate produces all kinds of exotic fruits, such as bananas, coconuts and chillies, all of which play an important part in the diet. A fascinating introduction explores the history, customs and traditions of the Indonesian people, and looks at the typical foods and cooking techniques. A useful guide to ingredients follows, ranging from rice, noodles and vegetables to fish and spices, with essential information and advice on how to use them. The book then features over 80 authentic recipes that capture the essence of Indonesian cooking, from classics such as Catfish with a Spicy Coconut Sauce, Mutton Korma and Sumatran Duck to more unusual specialities such as Unripe Papaya Soup, Boiled and Fried Eggs with Hot Sambal, and Fried Anchovies and Peanuts. There are also some delicious sweet snacks and drinks to try, including Sticky Coconut Crepes, Pandanus Custard with Glutinous Rice, 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. With more than 450 photographs, this inspiring book is the ideal introduction to the fabulous cuisine and aromatic flavours of Indonesia.