By Heinz Von Holzen, Lother Arsana, Wendy Hutton

Authentic Recipes from Indonesia contains over 60 easy-to-follow recipes with special descriptions of materials and cooking tools, allowing the reader to breed the flavors of the Spice Islands at home.

Included during this exact assortment are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satay and chicken dishes from Bali and Lombok, and strange recipes from Kalimantan and the japanese isles of Flores and Timor.

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Spice pastes need only be ground coarsely—not to a purée. Store unused spice pastes in plastic wrap or an airtight container in the refrigerator or freezer. Time estimates Time estimates are for preparation and cooking, and are based on the assumption that a food processor or blender will be used. Pickles, Sambals and Dipping Sauces Cucumber Pickles 1 medium cucumber, peeled, halved lengthwise, deseeded and sliced 1 tablespoon white vinegar 21/2 tablespoons sugar 1 teaspoon salt 21/2 tablespoons hot water Place the sliced cucumber in a bowl.

Add the thin coconut milk, stir gently and bring to a boil, Add the pineapple and all the other ingredients, except the thick coconut milk and Crispy Fried Shallots, and bring to a boil again. Reduce the heat to low and simmer covered until the pineapple is tender, 10 to 15 minutes. Add the thick coconut milk, stir well and allow it to heat through. Adjust the seasoning with more sugar or salt as desired and turn off the heat. 5 Transfer to a serving bowl, and garnish with Crispy Fried Shallots.

Add the fern tips or asparagus, salam leaves and tamarind juice, mix well and bring to a boil again, then simmer for about 15 minutes, stirring frequently until the vegetables are tender. Season with the salt and remove from the heat. 3 Transfer to a serving casserole and serve immediately with steamed rice. Serves 4 to 6 Eggplant in Tamarind Broth Preparation time: 20 mins Cooking time: 20 mins Asam Terong A simple and quick vegetable dish that enhances the taste of eggplants. 2–3 red finger-length chilies, deseeded and sliced 3 shallots, sliced 2 cloves garlic, sliced 2 cups (500 ml) water 2–3 slender eggplants (1 lb/500 g), halved lengthwise and sliced 2 tablespoons tamarind juice (page 26) 1 ripe tomato, cut into wedges 2 teaspoons shaved palm sugar or dark brown sugar 1/ teaspoon salt 2 1 Prepare the Crispy Fried Shallots by following the recipe on page 34.

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