Fire Islands is the second book about Indinesian cuisine in Tajfuny, after Coconut & Sambal. It contains both a variety of recipes and a lot of interesting information about Indonesia and its cuisine. The book is beautifully illustrated with photographs of food, landscapes and scenes from everyday life.
Each chapter is introduced with a short story about different cultural aspects, and between the recipes you will find descriptions of the most important ingredients, grouped by the flavor they create. From appetizers and salads, through main dishes to desserts and drinks, you will surely be able to compose the perfect meal or an entire menu – the author’s suggestions will help you to put together, for example a lovely vegetarian menu. And, if you find yourself in such need, there is a chapter on how to use the remaining ingredients so as not to waste them.
Most recipes start with bumbu, a paste of spices, the preparation of which is described in detail, and end with the addition of sambal (the book features several versions to choose from, from the simplest chilli one, through lemongrass one, to strawberry one!)
After you’ve tried the more classic dishes, such as mie goreng, nasi goreng or laksa, it is worth trying the lesser known ones: eggs in coconut-tamarind sauce or bacon with turmeric and ginger sauce. And if you are feeling adventurous, an intriguing salad based on sauerkraut with peanut sauce might interest you.
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