Indonesian Regional Food and Cookery

This book presents traditional Indonesian dishes in a way that will appeal to modern cooks everywhere. Indonesia, the world's fourth largest nation, is developing fast. Most of its people live better and eat better than they did when Sri Owen was growing up there in the aftermath of war and revolution. Its climate and soils produce as abundantly as ever. But the rush to the cities, and to Western habits of life, has endangered many of the old ways. Some of the best and subtlest of Indonesia's regional cuisines are threatened by the pressures of modernity. This is a representative collection of the best dishes, past and present, from the principal areas of this vast country. Whatever the region, the distinctive staples of Indonesian food prevail - rice, fish, chilli peppers, coconut and spices - yet subtle differences become evident as we explore the culinary delights of Sumatra, Bali, Kalimantan, Maluku, Java and the capital city, Jakarta. Virtually all the ingredients mentioned can be bought in most countries, and substitutes are recommended for those that are hard to find. Equipment and techniques are well within the range of even a novice cook. Sri Owen's range, however, extends beyond the adaptation of old recipes to new kitchens. She describes food habits against their background of dally life and changing custom. This book aims not only to describe Indonesian food but to demonstrate that, cooked and served as it should be, it is amongst the best in the world.