Indonesian Cooking: Satays, Sambals and More: Homestyle Recipes with the True Taste of Indonesia

by Dina Yuen, Glenn Chu (Foreword)

Bring the exotic flavors of Indonesia home with the help of Indonesian Cooking: Satays, Sambals and More!

These easy-to-follow recipes are designed for cooks to try their hand at authentic, flavorful recipes from a rich cuisine. Indonesian food is largely unexplored in many Western countries--be the first of your friends to discover delicious recipes from the fabled Spice Islands.

The dishes in Indonesian Cooking: Satays, Sambals and More range from the familiar Chicken and Beef Satays, 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 and Grilled Swordfish with Fragrant Yellow Rice.

Authentic Indonesian recipes include:
Chicken and Potato Croquettes
Oxtail Soup
Avocado and Smoked Salmon Salad
Banjar Chicken Steak
Grilled Swordfish with Fragrant Yellow Rice
Classic Nasi Goreng
Sambal Eggplant
Dutch-Indo Crepes with Palm Sugar

All of the ingredients can be found in any well-stocked supermarket. However, author Dina Yuen has included substitutes for those that may be more difficult to find, as well as a list of resources for online stores and mail order ingredients.

As the world's largest and most diverse archipelago, Indonesia is a vibrant, multi-layered nation. Now, cooks all over the world can bring those traits to their home-cooked meals.

Genres: Cookbooks, Food, Nonfiction

120 pages, Paperback

First published March 10, 2012

Reviews

[Jenny (Reading Envy) · Rating 4 out of 5]

I have too many cookbooks on my to-read list so I embarked on a project to try some and get them off the list! This book supports my Oceania World Lit reading project for 2015. I've finally moved past Papua New Guinea to Indonesia. Not far, but still a change.

I've made a few recipes out of this cookbook so far:

-Bakmie Goreng Udang (Stir-fried noodles with shrimp, but I didn't use shrimp)

-Tumis Kacang Panjang (Green Beans in Soy)

I have my eye on another noodle dish, Kwee Tiauw.

Some recipes in this slim book require ingredients that are hard for me to get, such as fresh pandan leaves. Others are hard to imagine, like the melon salad with a mustard dressing, or the melon drink in rose water (but I might still try this one.) Overall this is a very tasty cuisine, similar to Thai or Vietnamese in some ways but not as sweet as Thai and not as soup-based as Vietnamese. Each recipe I've made has used almost an entire bulb of garlic! For baked goods and desserts I had to find recipes other places; this is primarily a savory cookbook.

[Honest Mabel · Rating 4 out of 5]

I am gonna buy it

So I ended up with a large jug of Olek not realizing it wasn’t regular chili sauce. Whoops so now I get to dig into Indonesian cooking so it doesn’t go to waste and most of these recipes were both simple and you know going to have so much flavor

[Laura · Rating 3 out of 5]

definitely one for a cookbook club

[Marcia · Rating 5 out of 5]

This book is going to inform my eating for a long time - it's worth the purchase alone for the tamarind-kecap manis marinade. The photography is gorgeous. Tip: a touch of sambal oelek goes a long way! I added some to the tamarind shrimp recipe and the heat overwhelmed the other flavors.