Indonesian Cookery by David Scott and Surya Winata

  • Spiced chicken soup 1 (Soto ayam 1)

    from Indonesian Cookery Indonesian Cookery by David Scott and Surya Winata

    • Categories: Soups; Indonesian
    • Ingredients: fresh ginger; coriander seeds; ground cayenne pepper; macadamia nuts; chicken
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Notes about Recipes in this book

  • Meatballs with vegetable soup (Sop bakso)

    • abengal on May 02, 2021

      Ok but not exciting. The meatballs hold together well, so I might use them in other soups, even if from other cuisines. Only added 1 carrot, that was enough.

  • Meatballs Javanese style (Perkedel daging)

    • abengal on May 01, 2021

      Good meatball recipe. I panfry them as little thin rissoles, don’t put in the brown sugar and use a tablespoon of finger lime instead lemon juice and one small chili finely chopped instead of the hot sauce. Also doubled the spice proportions, which makes it the same as in “Cooking the Indonesian way” by Alec Robeau.

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  • ISBN 10 0712654402
  • ISBN 13 9780712654401
  • Linked ISBNs
  • Published Apr 23 1992
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Rider & Co

Publishers Text

Cookery writer David Scott has collaborated with Surya Winata, Indonesian restauranteur, to produce this book which contains 190 recipes. Indonesian cookery reflects a diversity of cultural and historical influences, absorbing from the Chinese a respect for the intrinsic value of every ingredient and from the Indians and Arabs their skill in the use of fragrances and spices. This book includes rice and noodle dishes, soups, salads, and recipes for poultry, fish and meat. There are also sections on cooking methods and ingredients, customs and traditions, suggested menus, and a glossary of Indonesian cookery terms.

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