Fire Islands: Recipes from Indonesia by Eleanor Ford

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  • Solo coconut rice

    • Avocet on September 15, 2020

      Delicious and super easy. Made this in rice cooker, came out great. Used unsalted chicken stock, next time will add a pinch of salt to the rice.

    • joneshayley on February 19, 2020

      Such fragrant and lovely rice, I'll repeat this again and again.

  • Nasi goreng

    • joneshayley on February 12, 2020

      Brilliant recipe for leftover rice. The flavours are complex and come together so fast. I’ll make this again.

    • Charlotte_vandenberg on February 15, 2020

      Not bad, not too spicy. A nice different nasi goreng.

  • Stir-fried greens with garlic & chilli

    • joneshayley on February 19, 2020

      Great accompaniment for any meal.

  • Perfect steamed rice

    • joneshayley on February 19, 2020

      Perfectly cooked rice as promised.

  • Sweet coconut & basil salad (Trancam)

    • joneshayley on February 22, 2020

      This is amazing! Sweet, spicy, salty and savoury- an absolute stand out show stopper of a salad! Beautiful

  • Potato tuturuga

    • joneshayley on February 23, 2020

      Another unusual and delicious recipe. The coconut cloaked potato is lightly spiced and very tasty. Yum!

  • Hot & sour duck

    • joneshayley on February 20, 2020

      A beautiful recipe - don’t be afraid to use all of the chilli, especially if serving with the cooking coconut rice. This has so much going for it - spicy, sour, savoury, served with the semi sweet rice - just perfectly balanced

    • mzgourmand on July 07, 2020

      I think it is definitely a case of you enjoy the pungent hot-and-sour, or you don't: I liked the flavors of this recipe, my wife did not. As per joneshayley comment below, don't be afraid of using all the chiles - I was & I also didn't add any of the chili seeds b/c of said fear - in retrospect I should have added more of the first & some of the latter. The suggested method for the first cooking of the duck was fantastic: beautiful crispy skin and lot of rendered fat. However because you cook the duck a second time in the completed sauce for a few months, I would definitely cook it rarer than suggested - our duck meat was well-done. Finally author suggests, cutting the duck breast into "rags" - a tad precious and what she should have said is super thin slices of duck breast - again the toughness issue. If I make it again, I will cook duck for far less than suggested times & that may result in a more tender dish.

  • Laksa

    • joneshayley on February 22, 2020

      Made this for lunch, halved the recipe and used a chicken thigh, it was beautiful, rich and tasty, I’d happily be served this is any restaurant

  • Coconut & lime leaf omelette

    • joneshayley on February 26, 2020

      Brilliant, evokes tropical islands and happy times. One to make for guests at brunch, maybe with some other picky bits. Any consternation will disappear upon taste.

  • I.F.C. (Indonesian fried chicken)

    • joneshayley on February 23, 2020

      Quite nice but there are better fried chicken options - the best part is the stock leftover.

  • Beef & coconut patties

    • joneshayley on February 23, 2020

      Delightful, soft and juicy patties. The coconut makes for an unusual and delicious meatball. Children love this.

  • Chicken sate

    • joneshayley on February 19, 2020

      I adored this coupled with the peanut sauce as described in the book - Rick liked it, but wants more spice, or a separate sambal for him.

  • Beef rendang

    • joneshayley on February 10, 2020

      Lovely deep flavours, tender and unctuous meat. Took longer than stated (about 3 hours).

    • totoro on June 22, 2020

      Delicious - solid recipe.

    • Charlotte_vandenberg on February 15, 2020

      Superdelicious! Tastes like it tastes in Indonesia, or the Netherlands. Will definitely make this again.

    • Frenchfoodie on April 18, 2021

      Delicious, didn’t go the usual deep brown when reduced but I put that down to the coconut milk brand. The taste was spot on though.

  • Roasted coconut chicken

    • joneshayley on February 27, 2020

      Fragrant and delicious. Served with roast potatoes and veg. The sauce particularly is amazing

  • Sumatran lamb korma with golden lace pancakes

    • joneshayley on February 26, 2020

      Absolutely stand out, the best curry I’ve ever made. With the pancakes, dipped in the sauce, it’s a perfect marriage . I used lamb shoulder and cooked for longer, and used the coconut stock from ifc instead of water, personally I think this imparted extra flavour and if you’re meal planning for a week it’s worth poaching some chicken in coconut milk one night to have this another.

  • Roast pork with turmeric, ginger & garlic

    • joneshayley on February 22, 2020

      The paste and resulting sauce is fantastic! The pork very nice, and crackling perfect, but really the sauce was the stand out- could use it to stuff bones chicken thighs, or to top a roasted cauliflower.

  • Ayam taliwang

    • joneshayley on February 19, 2020

      The sauce made for this is such a hit! Delivers spice, fragrance, fresh and an umami savour. It’s spicy yes, but alongside coconut rice and greens this is perfect for a family meal.

  • Five minute stir-fry beef

    • joneshayley on February 27, 2020

      So fast, easy and delicious

  • Red chilli sambal

    • joneshayley on February 10, 2020

      Brilliant sambal, The author is right - the flavour of the chilli is highlighted as well as the heat. I’ll make this again.

  • Peanut sauce

    • joneshayley on February 19, 2020

      Beautiful sauce - I love it but it’s not spicy like more commercial satay peanut style sauces.

  • Marbled eggs

    • joneshayley on February 20, 2020

      Nice to look at but no real taste is imparted and the long cook means green ringed yolk.

  • Rubber noodles with chicken (Mie ayam)

    • joneshayley on February 19, 2020

      Made with leftover chicken - this is delicious, an easy midweek meal that delivers on flavour and complexity.

    • Etrnalhope on February 08, 2021

      Delicious!! Didn’t have shallots, so I subbed a large onion and topped with Chinese fried onions. Didn’t have kecap manis, so I made it following this recipe:

  • Spice & butter cake

    • joneshayley on February 22, 2020

      One of the best cakes I’ve ever made. Soft and delicately spiced , brilliant with tea

    • Charlotte_vandenberg on August 03, 2020

      Super delicious, tastes exactly like spekkoek. Probably I didn’t leave the cake in the oven long enough or overbeat the egg whites, there were parts of the cake that ‘collapsed’ and weren’t as airy as the rest. Will definitely try again soon.

  • Vegetable urap with fresh spiced coconut

    • lkgrover on March 04, 2020

      Delicious side dish with a unusual variety of flavors. I substituted bok choy for fern tips, and didn't use beansprouts (because I couldn't find them).

    • Frenchfoodie on February 15, 2020

      This had real potential, with lovely toastiness, even sweetness from the coconut. Worth drying the veg though as even a little moisture dulled the tastes.

  • Spice Islands tuna

    • lkgrover on March 03, 2020

      Good marinated tuna steaks; the flavor is subtle and slightly sweet.

  • Pork braised in kecap manis

    • metacritic on July 19, 2021

      On my first taste, I was disappointed, as it seemed good but flat compared to what I had been envisioning. A day later, however, this dish has taken on the depth of the star anise, which never quite announces itself, but deepens the flavor of the porcine chicken broth that has a quiet heat at its edges. It is very, very good and worth making again. I served with potato rendang and gado gado salad (both from another cookbook).

  • Peanut & lime leaf crackers (Kaki lima)

    • Frenchfoodie on April 19, 2021

      Very crunchy though flavours didn't come through very well. Needed more water to get right consistency.

  • Javanese sea bass & spinach curry

    • Frenchfoodie on February 16, 2020

      This was a cinch to make and it was good to be able to get to strained sauce stage and then put aside - would make it easy to do as part of a large number of dishes. There was too much jaggery in the sauce for me though. Mild and creamy is fine, mild creamy and sweet was a step too far. I may well make again with far less jaggery.

  • Chocolate & lemongrass ice cream

    • Busylady on August 30, 2020

      Absolutely delicious. I made it, then half an hour in icecream maker then in freezer overnight. Was with fresh lemongrass and amazing.

  • Snake beans with coconut milk

    • jenburkholder on August 03, 2020

      This was good, though it needed more acid than called for. I would also try cutting down the coriander, as I didn’t feel the flavors meshed perfectly. Added a handful of Thai basil in the end, as well.

  • Coconut milk chicken (Opor ayam)

    • jenburkholder on March 22, 2021

      We thought this was fine, but not good enough to repeat. It was exactly as promised - creamy, mildly aromatic - but it ultimately just wasn't that interesting. Needs something sharp on the side.

  • Java spiced tempeh

    • jenburkholder on August 03, 2020

      One-dimensionally sweet, even significantly reducing the sugar. None of the lovely spices or aromatics came through at all, and the cooking method left the tempeh mealy and unappetizing. An unfortunate disappointment.

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  • ISBN 10 1911632043
  • ISBN 13 9781911632047
  • Linked ISBNs
  • Published May 02 2019
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text


Recreate the magic of Indonesian cuisine at home: Fire Islands is a cookbook for those who love to travel, and for those who have visited Indonesia and have fallen in love with incredible flavours of Indonesian food. Perfect for fans of books such as Yotam Ottolenghi's Jerusalem, or Sabrina Ghayour's Sirocco.

EXQUISITE INDONESIAN FLAVOURS: Bali is one of the most popular tourist destinations in the Indonesian archipelago and few fail to fall in love with the steep verdant rice terraces, the ancient rainforest, and the exotic flavoursome dishes. In Fire Islands, the award-winning cookbook author Eleanor Ford (Samarkand, 2016) gives a personal, intimate portrait of a country and its cooking, from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Eleanor's recipes will transport you to the bustling streets of Indonesia, where chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. Shared feasts of creamy coconut curries, stir-fries and spiced rice enjoyed in Indonesian homes will fill your kitchen with the aroma of ginger, tamarind, lemongrass and lime…

Eleanor's recipes are the culmination of her extensive travels around Indonesia. They include: