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Indian, Portugal, China, the Netherlands, and Southeast Asia have all influenced Indonesian cooking, which is here presented in an cookbook for Western readers. Anderson reviews the islands' history, religion, and culture, and then takes her readers on a tour of Jakarta's restaurants. Menus from street stalls, canteens, and elegant eateries are presented; recipes for those meals follow. Her colorful photos of vendors and their wares show many of the foods native to the islands. The Indonesian diet is rich in fish and shellfish, vegetables, crispy fried tempeh and marinated tofu, and noodle and rice dishes. Meat is less important: spicy hot, and sour, often with coconut or as stuffing in pancakes or chili peppers.
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