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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Soto Ayam
Turmeric chicken soup with vermicelli, egg and sambal. Ready in 40 minutes prep and 1 hour 15 minutes cooking. Serves…
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Tapai
Cassava or glutinous rice fermented with yeast into a sweet, slightly boozy mash. Ready in 30 min prep and 40…
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Teh Talua
Strong tea whipped with raw egg yolk, sugar and lime into a foam. Ready in 10 min prep and 5…
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Tauco
Salty paste of fermented yellow soybeans stirred into stir-fries and sambals. Ready in 15 min prep and 20 min cooking.…
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Tempeh Goreng
Marinated fried fermented-soy slices, everyday protein. Ready in 15 minutes prep and 15 minutes cooking. Serves 4 as a side.…
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Tempoyak
Durian flesh salted and fermented into a sour paste cooked with fish or chilli. A fermented & pickled recipe from…
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Tempeh
Soybeans bound into a firm cake by white mould, nutty and dense. A fermented & pickled recipe from Indonesia.
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Terasi
Dark block of fermented shrimp, toasted until fierce and pounded into sambal. Ready in 5 min prep and 5 min…
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Tuak
Palm sap fermented into sour cloudy wine, drunk from bamboo cups. A wine & spirit recipe from Indonesia.
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Ulat Sagu
Live sago palm grubs eaten raw or skewered and grilled, rich and buttery. Ready in 15 minutes prep and 10…