By understanding the cultural significance and origins of the dishes, readers can appreciate the food on a deeper level. Mastering Nasi Goreng provides a solid foundation for exploring the broader landscape of Indonesian cuisine. These include iced green coconut, coconut milk with sweet potatoes, and Dutch-Indo crêpes made with palm sugar. The dishes in indonesian Cooking range from the familiar Chicken and beef Satays, Lumpia Spring Rolls, Fresh Steamed Vegetables with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional indonesian Fried Rice) to more exotic dishes like Spicy Lemongrass beef, burned Sugar Pork, Grilled Swordfish with Fragrant Yellow Rice, and Tamarind Roasted Prawns. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Manote Tripathi praised the book in The Nation, writing, "The dishes in the book range from the familiar to the exotic.It is filled with useful information about key ingredients, various spices and seasonings, and where they can be found. Combining traditional Indonesian recipes with modern twists, it takes readers on a mouth-watering journey of Indonesian cooking.

From traditional favorites like Chicken Satay and Fried Rice to contemporary variations like Crocodile in Curry Sauce, these recipes will transport your dinner guests to the Indonesian archipelago. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Some of the recipes included inside are soto ayam (chicken noodle soup), otak-otak (minced fish), rendang (beef simmered in coconut milk and spices) and sayur lodeh (vegetables stewed in coconut cream). There were street food vendors and the air was filled with the scent of spices — lemongrass, kaffir lime leaves and chilli — being sautéed in woks. It wasn’t until my popo [grandmother] relocated to live with us from Timor that my connection with Indonesia began.From foods that are served in restaurants and food stalls, to dishes that are only served in households, Cherry wrote the recipes she is familiar with as a Javanese-Chinese herself. With over 100 beautifully photographed recipes, this cookbook showcases the culture and flavors that make Indonesian cuisine one of the most flavourful cuisines in the world. This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Dina Yuen was so fascinated by the cuisine of her country that at the age of 12 she became the youngest student at one of indonesia's foremost culinary centers.