SAVOUR & SIP
INDONESIA A taste of Local author Petty Pandean-Elliott tells Edition about her cooking philosophy and her new book, The Indonesian Table RECIPES
B ringing together 150 recipes, The Indonesian Table offers a stunning introduction to the culture, cuisine and history of the so- called Spice Islands. Author Petty Pandean- Elliott, who has had a long career in food journalism, tracks her culinary journey from her birthplace Manado in North Sulawesi to Java island, where she moved as a teenager; weaving in anecdotes of adventures exploring the Indonesian archipelago over the years. The book also introduces readers to fascinating facts about Indonesia’s thousands of islands, diverse populace and spice production. “It isn’t just a cookbook, it’s a gateway to an entire country,”
cooking techniques and speciality ingredients. For this reason, Petty has made sure all recipes have been adapted with the home cook in mind, making the book – and Indonesian food – as accessible as possible. It’s a cuisine well worth exploring for any cooking flavours and an alchemic blending of sweet, sour, salty and umami, offering a distinctive taste while borrowing from Arabic and Chinese influences. Recipes inside the book range from famous Indonesian classics, such as nasi goreng, rendang curry, gado-gado and chicken satay, to lesser- known regional dishes and traditional desserts. “My favourite dishes in the book are from Manado – such as Oma’s enthusiasts, offering an explosion of bold
explains Petty, who now lives locally. “It has been a great opportunity to use my personal experiences and knowledge of Indonesian food culture to help put the cuisine on the global map. This is a book for anyone who is unfamiliar with Indonesian cooking as well as those who are intimately familiar and want one big bible of everything they need to know!” Despite its deliciousness and diversity, Indonesian food is under-appreciated in much of the world, perhaps in part due to a perception that it can involve advanced
spiced roast pumpkin soup, fish soup and seafood woku (braised seafood with spices, lemongrass and lime leaves),” Petty shares. “I love them because they remind me of my childhood in Manado – and Oma, who taught me how to cook. The smell of ginger, turmeric, galangal chillies, basil and lime leaves, with or without coconut milk, are never far from my mind.”
FULL OF FLAVOUR A collection of delicious Indonesian dishes – all accessible for home cooking
The Indonesian Table by Petty Pandean- Elliott is out now, priced at £24.95
The book introduces readers to fascinating facts about Indonesia’s thousands of islands, diverse populace and spice production
CAMBSEDITION.CO.UK JUNE 2023 43
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