Indonesia and the archipelago that forms the Philippines border each
other, and have nurtured complementary if distinctive culinary
traditions. Indonesian cuisine has a reliance on fragrant herbs and
spices, while in the Philippines the Spanish influence is more evident.
This cookbook brings together these two cuisines, fusing fresh
ingredients, delicate flavours, spicy dishes and complex tastes. Hot and
Sour Filipino Fish Soup, Indonesian Stir-Fried Noodles, Prawn Adobo,
Bali Fried Chicken, and tender and fragrant Buffalo in Coconut Milk -
the book not only includes a range of traditional and lesser-known
dishes from the two regions, but discusses their origins with a
fascinating introduction to the history, landscapes and traditions of
both countries. The locally-used ingredients are examined in detail,
with tips on where you can find exotic fruits, vegetables, herbs and
spices for use in the recipes. There is a useful section on cooking
techniques and utensils that will ease in even the most tentative cook.
Vegetarian, fish and meat-lovers are all catered for, and there are
sweets using exotic fruits and coconut. The 150 deliciously aromatic,
spicy and occasionally fiery recipes are all explained step by step with
750 beautiful photographs, and every recipe includes a nutritional
analysis of the energy, fat, protein, salt and fibre content for dietary
planning. Delight your tastebuds with the sensational flavours of exotic
Indonesia and the sun-soaked Philippines - the perfect recipe collection
for cooks of all levels.
