20 recipes
Chicken first simmered in spiced water until it absorbs every flavour, then fried golden and showered with crisp, fragrant galangal crumbs.
Crisp, lacy-edged fritters of cabbage, carrot and bean sprouts in a light garlic-and-shallot batter, eaten hot with a fresh green chili.
Beef slowly cooked in coconut milk with a paste of shallots, chilies, ginger and lemongrass until the sauce dries and clings to the meat in a deep brown coating.
Thick rice porridge cooked in chicken broth with ginger and lemongrass, topped with shredded poached chicken, crisp fried shallots, sweet soy sauce, celery leaves and prawn crackers.
An Indonesian salad of blanched vegetables, potato, egg and fried tofu, covered in a thick, sweet and gently spicy peanut sauce and served with prawn crackers.
Whole fish marinated in lime and turmeric, grilled and basted repeatedly with a spiced sweet soy glaze until charred at the edges, served with a spicy lime soy dip.
Crisp pastry parcels folded around curried minced beef, egg and green onion, fried golden and served with a quick cucumber pickle.
Egg noodles stir-fried fast with egg, cabbage and vegetables in sweet soy sauce — savoury-sweet and glossy brown.
Indonesian fried rice with chicken, sweet soy sauce, garlic and shallots, topped with a fried egg and served with cucumber and tomato.
Chicken simmered gently in coconut milk with coriander, galangal and lemongrass, in a pale, creamy, mild yellow sauce.
Soft patties of mashed potato with fried shallots, celery leaves and nutmeg, dipped in egg and fried to a thin golden crust.
Small chicken skewers marinated in sweet soy sauce and grilled until the edges caramelise, served with a thick, sweet and gently spicy peanut sauce.
A Javanese vegetable stew in a golden coconut-milk broth, with eggplant, green beans and cabbage plus browned tofu and tempeh.
Beef cubes braised slowly in sweet soy sauce with nutmeg, cloves, cinnamon and potatoes until tender in a dark, glossy sauce.
A clear soup of oxtail simmered slowly until the meat falls from the bone, with carrots, potatoes and the warmth of nutmeg and cloves.
A golden Indonesian chicken soup scented with turmeric and lemongrass, ladled over rice vermicelli, bean sprouts and boiled egg, and topped with fried shallots and lime.
Shrimp tossed quickly in balado — a red sambal of fresh chilies, shallots and tomato — spicy, slightly sweet and lifted with lime.
Briefly blanched, crisp vegetables tossed with grated coconut spiced with chili, galangal, lime leaves and palm sugar.
Thin green crepes made with pandan juice and coconut milk, rolled around coconut cooked in palm sugar.
Small green glutinous rice balls coloured with pandan juice, filled with palm sugar that melts inside, and rolled in coconut.
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Recipes from Indonesia
