Beyond Indonesia’s lush rainforests, tropical seas and abundant rice fields lies a country not often seen by visitors. It is one of bustling local markets, lively street food stalls, colorful shops and houses and generous community spirit. From these islands come one of the most diverse cuisines in the world, weaving flavors of lemongrass, chilli, tamarind and coconut into dishes that are fragrant, colorful and bold.
In Coconut & Sambal Australian-born chef Lara Lee takes us on a journey to trace her family’s Indonesian roots, and in the kitchens of her grandmother, extended family and welcoming strangers alike, she discovers the secrets to real Indonesian cookery. Now she shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes – ranging from mild to fiery – that are undoubtedly the heart and soul of every meal.
The recipes in Coconut & Sambal use easily accessible ingredients and simple techniques and are interwoven with beguiling tales of life on the islands and vibrant food and travel photography, shining a light on the magnificent but little-known cuisine of Indonesia.
Lara Lee is an Indonesian and Australian chef and food writer. She trained at Leiths School of Food and Wine and now runs an event catering business called Kiwi and Roo, serving delicious food to high profile guests and venues that include the royal family, the Australian prime minister, the Natural History Museum and the Royal Academy of Arts. She also holds supper clubs that celebrate her heritage with both Australian and Indonesian cuisine all over London. This is her first cookbook.
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