Indonesian Cuisine "Selmat Makan"


by Esly van de Weerdt-Shieffelers, Pulido Publications, Scottsdale, AZ, first edition, 1998. Hardback, with slick color covers, 160 pages. The author was born in Semarang, on the island of Java in Indonesia, later moved to Holland, and then to America. All the classics (Nasi Goreng, Rystaffel, Sate Manis) and then some. The grilled chicken sate with s spicy peanut butter sauce might be a cliché these days, but not at our house. And it's simple to prepare. For many of these dishes, you might want to stock up on Maggi Sauce and Kecap, Indonesian soy sauce, in both the sweet and salty versions. Also lemongrass, laos and trassi (shrimp paste).

Beautifully designed book by Square One Design with coated stock pages and gorgeous color presentation photos. VG+/VG+.

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