Chapter 03
Indonesia
Ground fresh, then cooked down.
- 14recipes in the chapter
- 4pastes and dips
About the Indonesia chapter
Four bases open the chapter: two sambals, a peanut sauce and kecap manis. The sambals are made rather than bought, and the difference between the fresh chilli paste and the shrimp paste version changes the dish it lands in.
The recipes that follow are largely built on cooking a paste down until it separates, then adding everything else to it.
What it is built on
The bases
All 4, in full — each one a recipe of its own.
From this chapter
5 of the 14
A selection, not the whole chapter. All 100 are in the recipe index.
The Complete Edition
The Indonesia chapter in full
All 14recipes, the headnotes, the pastes and dips, and the chapter’s place in the wider book — alongside the other ten chapters and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now
Imagery on this page is produced with generative AI tools and reviewed by the author. It is illustrative, not documentary photography of finished dishes. How these images were made.