Indonesian-Chinese Cooking Indonesia-Chinese Cooking is written by Cherry Hadibroto, a member and initiator of Yasa Boga; a group which has produced scores of culinary books including some bestselling titles, all published by PT. Gramedia Pustaka Utama since 1987. Unlike in the past, this book has been solely penned by Cherry, who alone selected, compiled and refined the recipes of popular Chinese dishes which suit and please the Indonesia palate. An Indonesian Chinese (China Peranakan), Cherry ...

A quick perusal of this book will show how original and creative they are, when it comes to indulgence through delectable snacks and refreshments. It is pure abandon; a riot of forms, flavours and colours. Yet amazingly, these palate pleasers are sacrosanct - made since time immemorial using the same techniques, ingredients and utensils. Indonesian snacks are not only a long cherished tradition, it is also an art form passed down through generations. The majority of snacks are sweet, others ...

Nowhere in the world is as fascinating as Indonesia. An archipelago stretching across the equator, it is as diverse in nature as in culture... Indonesia is made of 7000 islands, inhabited by more than 300 tribes, each with their own dialect, belief and tradition. The majority cultivate rice as the staple diet, and farm in lush green mountainous regions. Others live in arid lands and formidable seafarers, searching for sea bounties. Some Indonesian dishes are heavily spiced, others rely ...

Indonesian cuisine, just like the country it selft , stands out with its diversity and exoti cism. For the most part it is marked by intense vibrant fl avors and typical ways of treati ng local ingredients, and includes the richness of spices and herbs. From the world favored spicy beef-stew, rendang from Sumatra, the popular fried rice, nasi goreng, the ubiquitous soup, soto, from the island of Java that varies from region to region, to satay, the typical local barbeque on bamboo skewer, and ...