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     >   National + Regional Cookbooks   >   Asian   >   Indonesian   >   National + Regional Cookbooks   >   Pacific Rim   >   Indonesian


    How to Cook dishes from Indonesia

    Indonesia Indonesia is a country that contains 6,000 islands and many diverse peoples. The country has many cultural links to China, India and the Middle East. It is also home to many spices - indeed the Indonesian island of Maluku is sometimes known as "the Spice Island".

    Most of Indonesia was colonized by the Dutch, who stayed in the area for over 250 years. The region also had extensive contacts with Spanish and Portuguese traders, who left their mark on the region's culture, and also were responsibvle for introducing many crops from the New World.

    Indonesian cuisine reflects the history of the country and its people. There are dishes unique to the Indonesia, some of which have become popular throughout Asia, and you can also find dishes influenced by Chinese cuisine, Dutch cuisine, Indian cuisine, Malaysian cuisine, Portuguese cuisine, and Spanish cuisine.

    Some popular Indonesian recipes and dishes include:
    • Bakso Solo - Beef meatballs in a hot and spicy soup containing green vegetables, mung bean thread noodles, and shredded cabbage.

    • Gudeg Yogya - A sweet stew made from young jackfruit and hard-boiled egg.

    • Ketupat - A rice dumpling made by wrapping rice in a palm leaf pouch and boiling. The cooking process compresses the rice as it expands, producing a kind of rice dumpling. Ketupat are sometimes boiled in thin coconut milk and spices.

    • Lumpia Semarang - Springrolls, fried or steam. They usually contain meat and bamboo shoots, and served with fermented soybean sauce.

    • Nasi goreng - This is a fried rice meal. It usually contains vegetables (particularly onion and shallot), egg and prawns, and is flavored with chilli, garlic, soy sauce, and tamarind. Indonesians often make the dish from leftovers, and often eat it for breakfast.

      Nasi goreng

    • Rendang - Beef cooked slowly with coconut milk and spices for several hours. During the cooking process, the meat absorbs spices, the liquid evaporates, and the cooking method gradually turns from boiling to frying. Sometimes the beef may be replaced with chicken, duck, mutton, turtle meat, water buffalo, or even cassava or jackfruit. Chicken and duck rendang is usually cooked for a shorter period than beef rendang, and is flavored with tamarind. In Indonesia, rendang is served with rice.

    • Sate - Diced meat (beef, chicken, fish, goat, mutton, or pork) on bamboo skewers cooked on a charcoal grill.


      There are many variations of Sate including:
      • Sate Ambal - Chicken with ground tempeh (a soybean product), chilli and spice.
      • Sate Ampet - Beef and cow offal with hot spices.
      • Sate Babi - Pork sate.
      • Sate Bandeng - Sate made from milkfish (bandeng)
      • Sate Belut - Eel sate.
      • Sate Blora - Chicken with peanut sauce. It is usually served with rice and a soup made from coconut milk and herbs.
      • Sate Bulus - Sate made from soft shell turtle (bulus). It is served with pepper, shallots and sweet soy sauce.
      • Sate Buntel - A large sate made from fatty beef or goat meat.
      • Sate Kuda - Sate made from horse mat with pepper, shallots and sweet soy sauce.
      • Sate Kulit - A crispy sate made from chicken skin.
      • Sate Lilit - This dish is popular on Bali. It is made from ground beef, chicken, fish, pork or turtle meat which is mixed with coconut and shallots and flavored with lemon juice and pepper.
      • Sate Madura - Chicken or mutton with a distinctive sweet black sauce. Thinly sliced shallot and plain sambal are typically used as condiments.
      • Sate Makassar - Beef offal marinated in a sour suace.
      • Sate Padang - Cow or goat offal which is boiled and then grilled. A yellow sauce containing turmeric and other spices is used during the grilling process.
      • Sate Ponorogo - Chicken with peanuts and chilli sauce. Eat skewer normally contains a single piece of chicken meat rather than several slices or chunks.
      • Sate Pusut - Ground beef, chicken or fish with coconut and spices.
      • Sate Susu - Spicy beef brisket, served with hot chilli sauce.
      • Sate Tegal - Goat meat. Usually four chunks of meat are used per skewer, one of which is either fat, liver or kidney. The meat is not marinated, but the dish is served sweet soya sauce, chilli, green tomatoes and rice.
      • Sate Telor Muda - Sate made from immature chicken egg (an egg removed from a slaughtered chicken before the egg had been laid).
      • Sate Torpedo - Sate made from marinated goat testicles.

    • Soto Kudus - A soup made from beef, chicken or mutton, and flavored with turmeric.

    • Srabi Solo - A pancake made from coconut milk and rice flour.

    • Swikee Purwodadi - A soup made from frogs legs and fermented soybean.

    • Timlo Solo - Beef and vegetable soup.

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    Indonesian Cookbooks

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    The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands [Indonesian Cookbook, 79 Recipes]

    By Heinz Von Holzen

    Periplus Editions (HK) ltd.
    Released: 2015-02-10
    Paperback (112 pages)

    The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands [Indonesian Cookbook, 79 Recipes]
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    • Periplus Editions
    Product Description:
    Cook delicious and surprisingly easy dishes with this beautifully illustrated Indonesian cookbook.

    Authentic Recipes from Indonesia includes 79 easy-to-follow recipes with detailed descriptions of ingredients and cooking methods, enabling the reader to reproduce the flavors of authentic Indonesian food at home.

    The fabled Spice Islands of Indonesia encompass the most astonishing physical and cultural diversity in Asia. Authentic Recipes from Indonesia introduces a sampling of the most popular Indonesian food from across the archipelago. Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. In addition to the range of exciting recipes, this book acquaints readers with Indonesia's varied cultural and culinary traditions.

    Featured Indonesian recipes include:
    • Avacado Smoothies
    • Balinese Style Chicken or Duck Satay
    • Beef with Coconut
    • Fragrant Chili Sambal
    • Pork Stewed with Potatoes
    • Shrimp in Hot Coconut Sauce
    • And much more…
    Increasing numbers of travelers are discovering the rich cultural diversity of Indonesia, venturing off the beaten Bali-Java-Sumatra tourist track. Let Authentic Recipes take you on a voyage of culinary discovery, exploring the unknown and revealing more about the already familiar.

    Indo Dutch Kitchen Secrets: Stories and Favorite Family Recipes

    By Jeff Keasberry

    Mascot Books
    Released: 2017-07-24
    Hardcover (248 pages)

    Indo Dutch Kitchen Secrets:  Stories and Favorite Family Recipes
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    Product Description:
    Indo Dutch Kitchen Secrets is an inspiring cookbook for anyone who wants to explore and rediscover a unique culinary heritage, explained in more than 100 delicious, easy-to-prepare dishes. During 350 years of colonial intimacy in the former Dutch East Indies (modern Indonesia), not only did a hybrid culture emerge, but also one of the worlds oldest and richest fusion cuisines. Indo Dutch Kitchen Secrets celebrates the blending of Indonesian, Dutch and the resultant Indo Dutch fusion cooking style, all coming together in one fascinating kitchen. Jeff Keasberry shares three generations worth of family recipes,anecdotes and stories about Hollandsfavorite adopted food, from appetizers to main courses, desserts, vegan and gluten-free dishes, including Jeffs nasi goreng, gado gado, sambal terasi, macaroni schotel, as well as Jeffs moms risoles, frikadel pan, rendang, tahu telor petis; Jeffs grannys elaborate rijsttafel, klappertaart, spekkoek and some of Jeffs favorite typical Dutch delicacies like stamppot, erwtensoep, bitterballen and stroopwafels. You will also find tips on sourcing ingredients, including substitutes and what to serve for different occasions.

    Fire Islands: Recipes from Indonesia

    By Eleanor Ford

    Apollo Publishers
    Hardcover (240 pages)

    Fire Islands: Recipes from Indonesia
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    From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine—from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali.

    Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world’s largest archipelago—a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice—homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more.

    Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes—everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

    Sri Owen's Indonesian Food

    By Sri Owen

    Pavilion Books

    Sri Owen s Indonesian Food
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    Product Description:
    Sri Owen is the recipient of The Guild of Food Writers Lifetime Achievement Award 2017 Indonesian Food is the most comprehensive account of this ancient, exotic and varied cuisine ever published. Sri Owen, the world's leading authority, provides over 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. All recipes have fascinating introductions which place them in their regional and cultural settings and are easy to follow. The book is split into two parts - in part one, a series of introductory chapters examine the role of food in Sri's life, in Indonesian culture and society, with recipes to accompany. Part two explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched, and complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture.

    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

    By James Oseland

    W W Norton Company
    Hardcover (384 pages)

    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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    • W W Norton Company
    Product Description:

    The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

    Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

    Coconut & Sambal: Recipes from my Indonesian Kitchen

    By Lara Lee

    Bloomsbury Publishing
    Released: 2020-10-13
    Hardcover (288 pages)

    Coconut & Sambal: Recipes from my Indonesian Kitchen
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    The Indonesian Kitchen: Recipes and Stories

    By Sri Owen

    Owen, Sri
    Hardcover (287 pages)

    The Indonesian Kitchen: Recipes and Stories
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    Product Description:
    Presents over one hundred twenty recipes for diverse Indonesian dishes, with introductions that provide cultural and regional context for the recipes.


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