COCONUT AND SAMBAL

The islands of Indonesia have one of the most diverse cuisines in the world, with flavours of lemongrass, chilli, tamarind and coconut. In the kitchens of her grandmother, extended family and welcoming strangers alike, Australian-born chef Lara Lee discovers the secrets of real Indonesian cookery. Interwoven with beguiling tales of life on the islands, here are over 80 authentic, mouth-watering recipes that have been passed down through the generations, such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake.