Customer Reviews (5)

A true treasure
I can't think of another book I've used more than this.The recipes are well explained and easy to follow.I've made whole "rijsttafels" from this book and it has never failed me.My only request would be an updated version with some photos.

Good Eating
This book is a guide to cooking Indonesian food in the American kitchen.It begins with a brief introduction to culinary traditions in Indonesia and general cooking techniques, followed by some discussions of spices and coconut.The remainder of the book consists of recipes, organized by type of food.The chapters include: rice, satay (barbecue), soups and noodles, chicken, beef, fish, vegetables, fritters, garnishes and chips, eggs, sauces and dips, and sweets.At the end of the book are some menu suggestions for a rijsttafel (buffet), traditional herbal remedies, a glossary of ingredients, and an index.There are no photographs and very few illustrations.

While the recipes include a sampling from all the major islands (Java, Sumatra, Bali, Borneo, Sulawesi, and Madura), the focus is on Java, Sumatra, and Bali.Many of the recipes include a brief introduction explaining the cultural significance or context of the recipe.Marks has included recipes for many well-known dishes, such as nasi goreng (fried rice), satay (barbecue), rendang (coconut stewed beef), soto ayam (chicken soup), gado-gado (salad with many ingredients), and rujak (green mango salad). On the whole, the directions are clear and many of the recipes can be prepared without a lot of fuss. Marks frequently includes useful notes about which recipes can be made in advance and which freeze well. He also describes which spices are essential to a recipe, and which can be substituted without a great loss in flavor.The chapter on vegetables is titled "Vegetables for the Vegetarian," but this is a bit of a stretch, since recipes in this chapter frequently call for shrimp paste, shrimp, and one even uses ground beef.

A good basics book on typical Indonesian cooking.
I have quite a few Indonesian cookbooks to supplement what I've learned from my mom. This book covers all the basics that you might not find in other Indonesian cookbooks. By this I mean the staples that you might be able to order in a restaurant to supplement fancier dishes or would likely make yourself at home if you were living in Indonesia (e.g. lontong, rempeyek kacang, sambal bajak). While Marks and Soeharjo cover regional variations, they include them side-by-side in the book rather than grouped by region--very helpful for anyone just getting started in Indonesian cooking. I also love the short section on "Spices as Medicinal Remedies"--something almost always considered in Indonesia when deciding what dishes to prepare. You'll be able to make good use of this book if you love to cook Indonesian food.

Healthy, Flavorful, Easy
I was first introduced to Indonesian food at a wonderful Rijstaffel (rice table) restaurant in Utrecht, The Netherlands, in 1994.Once I returned to the States, I lost touch with this cuisine.Fortunately, I recently foundThe Indonesian Kitchen.The recipes are clearly written and easy tofollow.The ingredients needed are relatively easy to find if you have anyAsian groceries in your area (and since we have a few here in westernMontana, you should be able to find them just about anywhere).My familyloves the dishes I've prepared from this book, and it will get used often! Spice up your life and try the recipes in this book.You won't be sorry.

THIS IS THE BOOK FOR INDONESIAN COOKING.
As a "meat-n-potatoes" American woman married to an Indonesian man, I have been looking for a good Indonesian cookbook for 15 years. THIS IS IT. Most other Indonesian cookbooks are written in Dutch or suffer from metric measurements.Recipes from other multi-Asian cookbooks have resulted in bland semi-chinese food.But this book results in authentic Indonesian cooking. All dishes have both English and Indonesian names so I can cook my husband recipes from his childhood.Everything I have tried has turned out delicious.Also the menu planning tips for "rice tables" or banquets help with meal planning. Spices and common ingredients are listed in Indonesian, Latin botanical, English, and Chinese or Indian if applicable. ... Read more

Customer Reviews (4)

Don't get intimidated...
As is the case with many Thai/Asian cookbooks, make sure that you have a good Asian grocery store in your area. While many things can be substituted, most substitutes are inferior, and of course the end results will not be as amazing. Yes, ginger can be used instead of galangal, lime zest instead of kaffir lime leaves, foil instead of banana leaves, but you'd lose a lot in the process.

So far I have only cooked a few of the recipes in this book with good results, and the main difference I can find between Indonesian and Thai cooking, is that Indonesian food seems more subtle, while Thai bursts with big bold flavors. This isn't a bad thing, especially when you don't feel like having a spicy curry dish. It takes a little while to get used to that.

The weirdest thing about this book is that the author isn't afraid to do some bashing of cooks and restaurants she describes to have visited while researching the book. There are numerous references to overcooked fish, horribly made this-and-thats, but don't let that intimidate you. It's delish.

If only one will do, this is a great pick.
This book is a comprehensive guide to the preparation of Indonesian regional foods, as well as the culture, history, and ingredients that make the food distinctly Indonesian. Sri Owen covers internationally known favorites from every region, as well as local favorites you might know only from your family or your travels there (martabak!). I love the notes with anecdotes, history, and techniques preceding each recipe. And for non-Indos or those not familiar with Southeast Asian ingredients, the glossary of ingredients and techniques provides short descriptions with suggestions for substitutions, as well as scientific, Indonesian, and English names. This book is a much-used reference in my Indonesian cooking.

Terrific Information and Recipes
I am Indonesian but grew up in the United States. It has been difficult for me to collect information, history and recipes from my native homeland, but I was so thrilled when I found this book.Sri Own gives history, methods and classic recipes that I remember my mother and family cooking for me as a kid.I wish that more people, Indonesians as well, would value the richness of the food, culture and culinary possiblibites and potential that Indonesian food has to offer.

Indonesian Regional Cooking
This is not only an excellence cooking book but also a very good travelingbook. It gives you the briefing on each region of Indonesia and then presents its vanishing recipes with an easy-to- follow instruction. I am really enjoy reading this book. ... Read more

Product Description
Discover the mouthwatering and unique flavours of two distinctive yet complementary Asian cuisines, with a collection of 80 deliciously authentic recipes. ... Read more

Customer Reviews (2)

Hardly authentic. Derivative recipes, not classic
I would have given this book a higher rating if it did not pretend to be traditional and authentic. It's perfectly acceptable to be derivative and creative. However, I am appalled that the authors claim authenticity and tradition in presenting the Philippine food section...adobo with ginger?!!! Shame on them for spoiling the essence of the adobo. Though there are regional differences with adobo, there is never one with ginger. And the lumpia...the presentation alone shows how "nouveau" these recipes and presentations are, one recipe even called for serrano ham!!! I would have better respect for these authors if they just admitted that these recipes have been "inspired by" traditional recipes. Instead, they just made themselves look totally ignorant and lazy. They should research next time, and their editors...they should have hired fact checkers. Pathetic.

incorrect spelling...
MANAGA and KALALMANSI???!!! it makes me wonder how reliable the facts are in this book since there are typo errors. ... Read more

Customer Reviews (1)

Indonesian cooking book
I've been looking for Indonesian Cooking Book for years. Now that I found this book I'm very happy because it reminds me of home. It helps me find my favorite recipe with attractive pictures of the food. ... Read more

Product Description
Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

Customer Reviews (2)

One of the best Indonesian Cookbooks
I have to agree wholeheartedly with the review. We came upon the book purely by accident in a used book store. My wife's mother spent many years in Indonesia before the war, and returned to Holland where she began raising her family. After emigrating to Canada, her Indonesian experiences influenced her family's tastes, and I have been the lucky recipient of her tastes by after marrying her daughter. We have tried many of the recipes in the book, and have found them all to be both authentic and super tasty. Some of the ingredients were once hard to obtain in Canada, but the more recent influx of South Asian Canadians has resulted in many of the more obscure spices becoming much more available. I am surprised that book is still available. Our copy is well used, dog-eared and well annotated.

Cooking The Indonesian Way
This book was written by my husband in the late 60's before cookbooks were in vogue. It was a labour of love as he was born and grew up in Indonesia ,was interred by the Japanese and ended up in NZ where we met. During histime in camp he thought about food and how his mother prepared it. Itbecame almost an obsession as he tried to forget his hunger. The recipesare authentic and are carefully written so that they are able to befollowed by anyone unfamiliar with Indonessian cooking. His love of allthings Indonesian is shared with the reader as each chapter begins with astory or some aspect of interest about Indonesian culture or food.So it isof interest to cooks and readers.It is still worthy of interest today. Hedied in 1992 still passionate about Indonesia and its food ! ... Read more

Product Description
A culinary travel odyssey in which the reader is introduced to a wide variety of exotic, yet obtainable ingredients and then initiated into their usage with over 90 recipes taken from the greatest street cuisine on the planet. An accompanying MAC and PC compatible CD-ROM includes hours of movies, music and sound that provide the viewer with a window into everyday Indonesian cultural and culinary life. ... Read more

Customer Reviews (12)

Beautiful presentation throughout - authentic food
I love the way Miller presents his stories, pictures and foods on this book.
I do notice that Miller uses substitution.For example,he indicated green onion as garnish to 'Soto Ayam'.In most parts of Indonesia, the garnish is actually Chinese eelery, not green onion.Chinese celery is usually readily available in many Asian grocery stores in the West Coast.

Title: No "secrets", but plenty of good recipes
This is a wonderful book for fans of Indonesian culture and cuisine. It comes with an interactive CD-ROM that augments the content with music, videos, scalable recipes and ingredient pronunciations! Any Indonesian traveler will immediately recognize favorites such as gado-gado, tempe kering and opor ayam. The recipes are easy to follow and result in authentic-tasting food.

On the downside, the CD-ROM has a few minor problems. Navigation is slow and cumbersome, the graphics are grainy and there are spurious characters in some of the descriptions. (Perhaps due to my running it on a PC.) The content focuses mainly on Central Java, the cultural heartland of Indonesia, interesting for beginners but leaving many other areas, such as Bali, barely touched. Hardcore Indonesiaphiles will be disappointed. This also goes for the recipes - few from Lombok, Nusa Tenggara, Sulawesi, Kalimantan or the Moluccas. Some of the photos in the book are grainy, poorly reproduced or just not very good.

Despite the downsides, the book is well worth the price. Enjoy!

This is the real thing!
Having spent eight months living in Bali, I have a homesick spot for the food I ate there. This is the first Indonesian cookbook I've seen that contains recipes for just about all the dishes I actually ate while I was there. Not foofie, fancy food, this what I, and the Balinese, ate day in and day out, whether bought from the warungs and bakso carts or served by Ibu at family dinners with friends. I haven't tried any of the recipes yet (I just got the book and CD) but from those I already make, I can say the recipes are authentic, and I want to try just about every one of them! Well done!

An impressive compilation of ethic family recipes
Indonesia is the fourth largest country in the world and home to the largest Islamic population on earth. Indonesian Street Food Secrets: A Culinary Travel Odyssey is an impressive compilation of ethic family recipes that are prepared right on the sidewalk by Indonesian food vendors. Enhanced with 230 color photographs of the food and culture, Indonesian Street Food Secrets also includes an accompanying CD-ROM providing hours of movies, sounds and recipes that are customizable for their degree of "hotness" and party size. With its collection of authentic recipes, Indonesian Street Food Secrets will prove to be a unique addition to kitchen cookbook collections and is especially recommended to dining clubs wanting to celebrate the culinary traditions of the Indonesian archipelago!

A Beautiful Book
Although I have never been to Indonesia, nor am I an experienced cook, I found this book fascinating. It really is about the Indonesian culture as it is represented by its food. The photos are outstanding and give the reader a non-tourist view of of this intriguing land. The recipes are easy to follow and the author gives substitute ingredients if the more exotic foods can not be found. I very much enjoyed reading the information sections and can't wait to try some of the recipes. ... Read more

Product Description
To partake in a rijsttafel, the famed Indonesian ‘rice table’, is a rich and satisfying experience indeed. And now this pleasure can be yours as well.

Agnes de Keijzer Brackman shares with us her many years of valuable cooking knowledge in this book which proves that wonderfully delicious varieties can be whipped up within a very short time.

First published in 1970, Cook Indonesian has been a steady bestseller over three decades. For this new edition, the recipes have been adapted to an easy-to-use format and Cathay Brackman has added 20 exciting recipes to her mother’s collection.

Start experimenting with the recipes in Cook Indonesian for an authentic Indonesian feast at home! ... Read more

Product Description
In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings.

Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time.

Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime's research into both traditional and modern cooking methods. ... Read more

Product Description
Moer than a cookbook, this culinary delight was writtento preserve a great chef's traditional family recipes and stories ofher childhood for her far-flung grandchildren. Author LeonieSamuel-Hool recounts stories of a vanished society and legends of thegods and goddesses that protect and sometimes make mischief inIndonesian homes, fields and foods. Illustrations and maps show thescenes of the tales. The delicious recipes are explicitly presented. ... Read more

Customer Reviews (1)

Absolutely delicious!Three cheers for Ms. Hool!
This heartfelt cookbook not only produced some fantastic Indonesian recipes in my kitchen but provided me with true insight as to what growing up in Indonesia might have been like.If you get any Indonesian cookbook,make this the one! ... Read more

Product Description
Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia. Over 100 straightforward recipes based on the healthy staples of the Indonesian diet - rice, fish, chilli peppers, coconut and spices - taking into account regional variations. ... Read more

Customer Reviews (1)

Authentic food, for sure
This is one of those rare Indonesian cookbooks that lists authentic ingredients for most part.

There are, however, ingredients listed not unique to Indonesia cooking.For example flat leaf parsley as garnish.I think Sri should also provide the garnish that the parley substitutes for, in this case. ... Read more

Product Description
Here is a truly inspirationalcollection of recipes which typifies the rich and varied cuisine of these exotic islands. Indonesian food embraces the many culinary influences left by the traders who visited the islands over the centuries, resulting in su ... Read more

Customer Reviews (2)

Nice book with great pictures
This is one of three cookbooks I have on Indonesian food. There are a lot of things I like about this book. The recipes are easy to follow and there is a picture for about every dish I think. It does not contain a ton of recipes but they seem to have been chosen carefully and highlight some of the regions most famed dishes. It also gives definitions of some of the more rare ingredients. However, the one problem I have with this book is that a few of the definitions are not clear or are not correct. Kemiri nuts are not Macadamia nuts, and Kecap manis is nothing like what Americans would think of as "regular soy sauce". Despite these minor confusions I still enjoy the book and think it is especially nice for people who want a non intimidating and colorful introduction to Indonesian cuisine.

Classic Indonesian Cookbook
I bought this book for birthday present I think is pretty neat cook book and easy to understand ... Read more