Coconut & Sambal: Recipes from my Indonesian Kitchen

by Lara Lee

Overview

As seen in The New York Times * Food & Wine * Eater * Forbes * Travel + Leisure * Saveur * Epicurious *
Bon Appetit * Food52 * The Strategist * Chowhound * The New York Times Book Review * The Boston Globe * many more!

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.

"Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It’s impossible to read it without being both inspired and very hungry!"—Nigella Lawson

"Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake." —Yotam Ottolenghi

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

Product Details

ISBN-13:	9781526603517
Publisher:	Bloomsbury USA
Publication date:	10/13/2020
Pages:	288
Sales rank:	494,379
Product dimensions:	7.70(w) x 9.80(h) x 1.20(d)

About the Author

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 including the royal family and the Australian prime minister; and at venues such as 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. Coconut & Sambal is her first cookbook. @laraleefood

Editorial Reviews

07/20/2020

London chef and food writer Lee brings an intimate knowledge of Indonesian cuisine to this stunningly photographed debut collection of recipes gathered from the author’s Indonesian grandmother and from cooks Lee met traveling through the island nation. The title is inspired by two staples of Indonesian cuisine—coconut in its many forms, and sambal, a ubiquitous chili sauce. She begins with a chapter devoted to snacks like kerupuk, a popular Indonesian cracker that Lee enlivens with kafir lime leaves and peanuts. Soups include an aromatic broth with spiced meatballs. An entire chapter is devoted to vegetable, tofu, and tempeh dishes, such as Gado-Gado (which means “mix-mix” in Indonesian), a peanut sauce–enriched mélange of vegetables, tempeh and tofu. Beef is rarely browned in Indonesian cooking but rather stewed, which, says Lee, requires non-native cooks to toss long-learned “culinary techniques out the window.” Indonesian food can have a kick to it, and Lee offers heat level guides for most of her recipes. Other useful touches include an Indonesian pantry list and recipes grouped by gluten-free, vegan, and other dietary preferences. This sumptuous collection is perfect for home cooks and armchair travelers alike. (Oct.)

Publishers Weekly

"An absolute delight — the kind of book that inspires meals with every reading." - The New York Times Book Review

"Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special . . . a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off." - Eater, The Best Fall Cookbooks of 2020

"As gorgeous as it is useful, and it'll have you getting in the kitchen to make beef rendang or caramelized shallot sambal or a multi-layered, appealingly mint green pandan cake." - Food & Wine

"Lee brings an intimate knowledge of Indonesian cuisine to this stunningly photographed debut collection of recipes gathered from the author’s Indonesian grandmother and from cooks Lee met traveling through the island nation. . . This sumptuous collection is perfect for home cooks and armchair travelers alike." - Publishers Weekly

"Memories and mentorship take Lara Lee on an intriguing journey into Indonesia’s food. This piece of paradise, made up of 17,000 islands, is definitely where I would go to discover new tantalizing flavours. I would start with Lara’s fragrant chicken soup (soto ayam), do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake (kue pandan dan kelapa)" - Yotam Ottolenghi

"It’s a book that tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It’s impossible to read it without being both inspired and very hungry!" - Nigella Lawson

"Coconut and Sambal is as colourful as Lee’s grandmother’s kitchen, with both the food and photography offering an escape to the fishing villages of the Maluku islands, the food markets in Ubud and the street food stands of Jakarta." - Caterer

"Alive with the fabulous flavours of Indonesia." - Western Morning News

"Her anecdotes are food for the soul, as are the recipes. This book is a gem." - Delicious

"An excellent primer on an overlooked cuisine. . . Lee thoroughly describes traditional techniques, along with sensible shortcuts and alternatives while instructing on the many influences on Indonesian cookery. Alongside each recipe is its country of origin, spice level, cooking how-to, and sometimes Lee’s personal reflections. Notably, many recipes include vegetarian or vegan variations, and beautiful photographs accompany most dishes." - Library Journal

"[Lee] journeys across the country, learning from both experts and home cooks along the way, paying particularly beautiful homage to her Indonesian grandmother 'Popo,' a onetime baker who lived with Lee’s family in Sydney. It’s a celebration of a cuisine I don’t know very much about — Indonesian — and Lee’s voice and style make it look so enticing." - Cup of Jo

"A vibrant and expansive collection of tempting recipes. . . Each section of this volume shines. . . Lee's writing is similarly multi-faceted, balancing charming anecdotes and clear cooking instructions to accommodate cooks with varied resources and dietary restrictions. Personal and palate-pleasing, the recipes of Coconut & Sambal are surely a delight to cook." - Shelf Awareness, starred review

From the Publisher

11/01/2020

In her first book, Indonesian Australian chef and food writer Lee presents a tempting collection of Indonesian recipes from snacks and sweets to stews and the ever-present relish called sambal. Lee's focus is on home cooking but she includes recipes for the country's beloved street food snacks and sweets. Dishes include spiced corn fritters, spiced meatball soup, vegetable and tempeh fried noodles, accompanied by suggestions for hard-to-find ingredients. This book has a more rustic vibe than Eleanor Ford's Fire Islands: Recipes from Indonesia but that doesn't mean the food isn't sophisticated; Lee thoroughly describes traditional techniques, along with sensible shortcuts and alternatives while instructing on the many influences on Indonesian cookery. Alongside each recipe is its country of origin, spice level, cooking how-to, and sometimes Lee's personal reflections. Notably, many recipes include vegetarian or vegan variations, and beautiful photographs accompany most dishes. VERDICT An excellent primer on an overlooked cuisine.—Devon Thomas, Chelsea, MI

Library Journal