Books for cooks
"Taste of Indonesia"
By Helena Soedjak (SLG Books, Berkeley, 2002, softcover, $16.95)
You may be familiar with the Dutch term rijsttafel, which refers to an Indonesian meal of rice and a variety of side dishes. But as author Helena Soedjak is quick to point out in her nearly 150-page cookbook, Indonesian cuisine offers so much more, including a wide array of ingredients, flavors and food preparation styles.
The recipes are presented in a user-friendly manner. Perhaps it is Soedjak's technical background as a scientist at Kraft Foods that helps her write so clearly and methodically. Most, if not all, of the ingredients used in her book are readily available in Hawaii.
Serving suggestions and helpful tips round out most recipes, while 34 full-color photographs bring the food to life. The glossary and detailed list of ingredients, spices and substitutes make this cookbook easy to use.
An introductory chapter provides a glimpse into the geography, history, art, music and culture of Indonesia. I wish the author had included even more about this fascinating country and the cultural aspects of the various recipes.
For those whose bookshelves leave little room for new titles, "A Taste of Indonesia" is also available on CD-ROM for $14.95. Not only does the CD include the entire cookbook, it offers a color photo of every recipe plus photos of many of the ingredients. The cookbook is sold in bookstores, but the CD is available only through the publisher. Call 525-1134 or e-mail spiceislands@slgbooks.com for ordering information.
The following recipe for Indonesian fruit salad may be prepared as an appetizer, dessert or snack. Serve it cold or at room temperature.
Peel pineapple, mango, cucumber and yam. Cut all fruits and vegetables into serving pieces and mix.
Prepare sauce by mixing all ingredients in a small bowl. Pour over fruit and vegetables shortly before serving. Serves 4.
Approximate nutritional analysis (for sauce only, per 2-tablespoon serving): 45 calories, no fat or cholesterol, 150 mg sodium, no protein, 12 g carbohydrate.
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Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com
