Cooking of Indonesia and the Philippines (Hardcover)

In Indonesia, the cuisine echoes that found in many southeast Asian countries, with a reliance on fragrant herbs and spices and a passion for chili-fire. The many distinctive recipes include Sardines in Coconut Milk, Sumatran Duck and Lamb Korma. Sweet drinks and desserts use the abundant local fruits and coconuts to fine effect. In the Philippines, the Spanish influence is much more evident, leading to an intriguing and unique meeting of east and west, seen in dishes such as Colonial Rice Soup with Pork and Roasted Garlic, crisp-coated Filipino Street Chicken and Filipino Paella, as well as the national casserole, adobo. Here, sweet cakes and bakes are much loved -- a rarity in southeast Asia. This comprehensive new book not only includes a range of traditional and lesser-known dishes from the two regions, but discusses their origins with a fascinating introduction to the history, landscapes and traditions of both countries. The locally-used ingredients are discussed in detail, with tips on where you can find exotic fruits, vegetables, herbs and spices for use in the recipes.