The Indonesian Kitchen: Recipes and Stories by Sri Owen

  • Pangek ikan (Braised fish with young vegetable shoots)

    from The Indonesian Kitchen: Recipes and Stories The Indonesian Kitchen by Sri Owen

    • Categories: Main course; Indonesian
    • Ingredients: trout; fiddlehead ferns; lemongrass; coconut milk; mint; candlenuts; shallots; red chiles; fresh ginger; galangal; turmeric; tamarind
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Notes about Recipes in this book

  • Pindang daging dengan kol (Boiled and braised beef with cabbage)

    • mcvl on August 31, 2020

      Tasty, easy, didn't bother with the chicken, just used a little chicken broth. Served with green beans in Indonesian peanut sauce, also from Sri Owen.

  • Ayam panggang kecap (Chicken roasted and grilled in soy sauce)

    • mcvl on June 18, 2012

      This chicken is fabulous, and the novel method adapts easily to all kinds of flavorings. First you roast the chicken, then you joint it and marinate it, then you briefly grill it to get the skin crisped up again. No more half-cooked, half-burnt grilled chicken pieces.

  • Sate pentul (Balinese ground pork satay)

    • MmeFleiss on January 20, 2025

      This was a nice and relatively quick recipe that tasted very complex. My 10-year-old was a huge fan. Due to the snow I fried this in a very thin film of coconut oil (I used a tablespoon cookie scoop to make mini meatballs) instead of using the grill and these were very forgiving. A repeater for sure.

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  • ISBN 10 1566567394
  • ISBN 13 9781566567398
  • Linked ISBNs
  • Published Oct 31 2008
  • Format Hardcover
  • Page Count 287
  • Language English
  • Countries United States
  • Publisher Interlink Publishing Group
  • Imprint Interlink Books

Publishers Text

In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings.

Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time.

Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime's research into both traditional and modern cooking methods.

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