Indonesia
Archipelago of sambals, coconut and peanut sauces: fiery, sweet and smoky rice-table cooking. That is the short version of what Indonesia cooks. Look for Nasi Goreng (sweet-soy fried rice with fried egg and krupuk; national favourite), Rendang (minangkabau beef simmered dry in coconut milk and spice paste) and Satay (grilled skewers with peanut sauce and lontong; countless regional versions). Fried rice using leftover cooked rice, a Chinese technique absorbed into Indonesian kitchens and made local by kecap manis and terasi. This atlas has 54 Indonesia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Kecap Manis
Thick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into rice. Ready in 10 minutes prep…
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Kerak Telor
Betawi glutinous-rice omelette with spiced coconut, Jakarta fairs. Ready in 20 min prep and 20 min cooking. 2 servings. A…
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Ketoprak
Rice cake, tofu, vermicelli and bean sprouts under thick peanut and garlic sauce. Ready in 30 min prep and 20…
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Klepon
Pandan rice balls that burst with molten palm sugar. Ready in 40 min prep and 20 min cooking. About 25.…
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Kopi Luwak
Coffee from beans passed through a civet, once wild-collected, now largely farmed. Ready in 5 min prep and 5 min…
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Lapis Legit
Dense spiced butter cake built up layer by layer under a grill, eighteen or more deep. Ready in 45 min…
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Martabak
Thick stuffed pancake, sweet with chocolate or savory with egg. Ready in 40 min prep and 30 min cooking. 4…
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Mie Goreng
Wok-fried sweet-soy noodles with vegetables and egg. Ready in 20 min prep and 10 min cooking. 4 servings. A main…
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Nasi Padang
Steamed rice with a spread of Padang curries and sambals. Ready in 1 hr prep and 3 hr cooking. 6…
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Nasi Uduk
Coconut rice with fried chicken, tempeh, egg and sambal, wrapped in banana leaf. Ready in 25 min prep and 40…