The Sambal

"In the introduction of her debut cookbook, Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special. Lee, who was born in Australia, didn’t spend time in Indonesia until later in life, so early memories of Indonesian cooking come from the trips her grandmother Margaret Thali — whom Lee lovingly refers to as Popo throughout the book — would take to Australia. Each of the cookbook’s chapter introductions is deeply researched: Some recount stories of Lee’s grandmother, and others focus on the Indonesia that Lee fell in love with as she traveled across the archipelago collecting stories and recipes for this book. The recipes that fill Coconut & Sambal demonstrate that Indonesian cuisine cannot be painted with one brush. The food of the nation — made up of more than 15,000 islands — incorporates the sharp heat of chiles, the mellow hit of fermented shrimp, the sweetness of coconut in nearly every form, and always enough rice to go around. You’ll find curries fragrant with makrut lime leaf, ginger, and turmeric, and bright ceviches adorned with thinly sliced chiles, banana shallot, and palm sugar; I was particularly drawn to a fried chicken dish (page 142), its crisp shell smashed and laced with fiery sambal. Lee explains that recipes are typically passed down orally in Indonesian culture, which makes me even more grateful for these written ones. What Lee has given readers is a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off." - Eater Staff