Indonesian cuisine has emerged as a result of an extraordinary blend of cultures and ingredients. Although influenced by Indians, Chinese, Arabs and Dutch, it retains its original flavours and compositions. For example, Indians and Indonesians prepare distinctly different curries. The recipes m Taste of Indonesia cover complete menus including appetizers, soups, seafood, poultry, beef, pork, lamb, rice, noodles, vegetables, desserts, and beverages. All of the recipes are laid out with an easy-to read ingredient list and easy-to-follow step-by-step preparation format. Many recipes include tips or interesting information about the dish. Anecdotes are also included. The emphasis here is on ease of preparation and availability of ingredients. All of the recipes are traditional, but some are slightly adjusted to adapt them to our contemporary lifestyle. Since the author was born and grew up in Indonesian, the authenticity of the recipes is assured. The spices and ingredients used in the recipes are extensively described with useful tips for the substitution of unusual ingredients Taste of Indonesia describes how popular Indonesian dishes can be prepared at home.
It provides detailed instructions for the preparation of each of the 93 recipes. Taste of Indonesia covers not only the cuisine, but also the geography, history, economy, religion, art, music, and culture of Indonesia. A special section is provided on popular dishes like sate (grilled meat on skewers), sambal (chili sauce), gado-gado (salad with peanut dressing), and krupuk (shrimp crackers).