Explore the fiery, tangy flavours of this Southeast Asian archipelago, made up of some 17,000 islands
Words and recipes PETTY PANDEAN-ELLIOTT
COOK LIKE A LOCAL
Indonesia is the jewel of Southeast Asia with 17,000 islands, three time zones, more than 1,000 ethnicities and some 700 languages. It is the home of nutmeg and cloves, and a spice trade that has influenced world cuisine for hundreds of years. Arabic, Indian, Chinese and European traders all brought their own culinary influences.
Today Indonesian food represents some of the most exciting but least-known culinary treasures of Asia. The heritage of diversity in ingredients, tastes and culture is evident in every region of this massive country, and every dish – a reflection of the national motto ‘bhinneka tunggal ika’ or ‘unity in diversity’.
The flavours of Sumatra, Java, Bali and some parts of Nusa Tenggara are bold, with layers of herbs and spices. Going further east to Sulawesi, Kalimantan, Maluku and Papua, the food relies less on spices and more on local natural ingredients. However, the chilli pepper is present wherever you go – it may not be indigenous but has become a national favourite in the form of sambal. Indonesians love sambal and have more than 100 varieties of it. Alongside the chilli, root spices – turmeric, ginger and galangal – are key ingredients, together with herbs including lemongrass, basil, makrut leaves and pandan leaves to make a paste or ‘bumbu’.
Jajan pasar, or ‘market snacks’, combine raw and cooked vegetables served with a spicy peanut sauce. There are curry dishes, including the famous beef rendang, satays of chicken, fish, beef and goat, barbecued fish and stir-fried dishes. Indonesia is also heaven for plant-based eaters – tempeh originated here and exotic vegetables and tropical fruits are everywhere.
Sweetcorn fritters with chilli and tomato sambal (perkedel jagung dan dabu-dabu)
Served as a snack or as part of a meal, these sweet and crunchy fritters are absolutely irresistible. Best of all, they’re unbelievably simple to make. Traditionally, the fritters are made with fresh sweetcorn on the cob but you can substitute canned or frozen sweetcorn as long as you drain all the water.
SERVES 4 | PREP 15 MINS | COOK 20 MINS | EASY | GF
250g sweetcorn kernels
3 makrut lime leaves, stems removed, thinly sliced
2 garlic cloves, grated
2 spring onions, finely chopped
1-2 red bird’s-eye chillies, finely chopped
1 long shallot, finely chopped
6 tbsp rice flour
4 tbsp cornflour
1/2 tsp white pepper
500ml sunflower oil, for deep-frying
CHILLI AND TOMATO SAMBAL
3 green or red tomatoes, chopped
2-3 red bird’s-eye chillies, thinly sliced
1 long shallot,
