Located between the Indian and Pacific oceans, and consisting of over 17,000 islands, Indonesia is probably best known for its idyllic beaches, offering some of the world’s best diving and snorkeling experiences. Unfortunately, with travel restrictions still in place, we might have to postpone our dreamy vacation to some other time.
Fortunately, there’s still a creative way to experience Indonesian culture while staying safe, through the kitchen that is. Indonesian cuisine is known for its unique flavor, a combination of tastes like sweet, salty, sour, and bitter, with added spiciness. Made from a mixture of bumbu spices, its top dishes include fried rice, satay (meat skewers that are cooked over coals), and sop nuntut (oxtail soup).
Indonesian and Australian chef Lara Lee explains that the key to Indonesian cooking is maintaining a balance of textures, produce, and flavors: “A traditional Indonesian meal will feature vegetable, meat, and fish dishes prepared in different ways, such as steaming, frying or sautéing,” she shared in an interview with National Geographic.
Based in London, Lee trained at Leiths School of Food and worked in Michelin-starred kitchens, before returning full circle to where she started out: the Indonesian kitchen. Having rediscovered its rich cuisine, Lee proceeded to publish her first cookbook titled Coconut & Sambal: Recipes from my Indonesian Kitchen.
According to Lee, one dish that represents Indonesian cuisine best is nasi goreng, a rice dish cooked with pieces of meat and vegetables. “Recipes vary,” says Lee, “but most start with rice stir-fried with spice paste and a mix of vegetables, tofu or meat, all served with a crispy fried egg on top and kerupuk (crackers) on the side. It’s often eaten for breakfast.”
Apart from a nasi goreng recipe, you will find some 85 other dishes in Lee’s book. Named the Best Cookbook of Fall 2020 by The New York Times and Eater, you can purchase Coconut & Sambal: Recipes from my Indonesian Kitchen on Amazon.
