Bold, layered cooking from across the Indonesian archipelago. Centred on chilli, lemongrass, galangal, kaffir lime leaf and shrimp paste, often softened with coconut milk and palm sugar. Long-braised rendang, sambal-led plates, satay grilling and quick-fried rice and noodle dishes show the range, where sweet, salty, spicy and sour all sit on the same plate.
Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved. The peanut sauce is built fresh from roasted peanuts blended with garlic, chilli, kecap manis, tamarind, lime and water. Pour over at the table; toss; eat.
A clear, golden chicken broth fortified with a freshly pounded turmeric, lemongrass and shallot paste, finished with coconut milk and a squeeze of lime. The dish is built in three layers: a slow-simmered chicken stock, a fried spice paste that becomes the soup's backbone, and quick-soaked rice vermicelli to carry it all. Comforting and aromatic in equal measure.
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
A spice paste of shallots, garlic, candlenuts (or cashews), turmeric and chilli is fried in oil until fragrant. Lemongrass, kaffir lime leaves and galangal infuse the coconut milk. Vegetables go in by cooking time, firmer first, leafier last. Tofu joins; everything simmers gently. The broth should be thin, the vegetables tender but not collapsed.
Tempeh is sliced into thick fingers; marinated in a paste of garlic, coriander seed, tamarind, salt and water. The batons drain briefly, then deep-fry in batches until crisp and deep golden. Best eaten hot, with kecap manis or sambal for dipping.
