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Indonesian Cuisine
Tips
Soy sauce
When buying soy sauce, buy the best quality you can afford.
Indonesian meals
There's an art to eating an Indonesian meal. It all starts with rice and then you add small amounts of curries and other dishes like sambals and pickles to add an extra bit of heat or a burst of sour crunch. Its fun to eat with your hands - use your right hand or a spoon and fork. If you've been invited to an Indonesian home, come hungry - Indonesians are incredibly generous.
Woks
One of the essential cooking implements of Indonesia is the wok. You must remember to have it as hot as Indonesians do when they cook so you can achieve the wonderful flavour and aroma that comes from intense heat, often referred to as "the breath of the wok".
Washing rice
Rinsing long-grain white rice before cooking removes excess starch, thus helping the rice cook more evenly and be less sticky. Some specialty rice, such as basmati, is always rinsed and soaked before cooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized for its starchiness in risotto, is never rinsed.
Featured Food & Recipes
Hot Tips
Al dente
Al dente, literally "to the tooth", does not mean sticking to the tooth, rather that the pasta provides a little resistance when you chew it. The only way to tell is to taste the pasta as you cook it - don't rely on the packet instructions.
Glossary
Mackerel
A firm-fleshed oil-rich fish, usually sold whole. It can be grilled, fried, barbecued or poached and also suits being pickled, marinated, salted and smoked.
