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.