Provenance · Volume VII · In progress
The Indonesian Canon
Two hundred and seventy-nine entries
Contents
I103
IIopening
III1
IV42
V124
VIopening
VII9
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VII · contents
Indonesian · V The Canonical Dishes
Indonesian Proteins & Mains
Four entries
V · The Canonical Dishes · 1 of 6Next chapter → Indonesian Rice & Grains
Indonesian Proteins & Mains
Four entries
Tempeh Goreng · Pecel Lele · Sate Ayam
Indonesian Rice & Grains
Two entries
Nasi Goreng · Mie Goreng
Indonesian Soups & Stews
Four entries
Rawon · Soto Ayam · Bubur Ayam
Heat Application
Ten entries
Ayam Goreng: Indonesian Fried Chicken (The National Standard) · Bebek Goreng: Javanese Crispy Duck · Empal: Javanese Sweet-Fried Beef
Wet Heat
Twenty entries
The Kukusan: Indonesian Steaming · Pepes: Banana Leaf Steaming · Sayur Asem: The Sour Vegetable Soup
Also in this chapter
84 entries · page 1 of 2
Batak Cuisine: The Lake Toba Highland TraditionKecombrang: Torch Ginger FlowerGorontalo Cuisine: Sulawesi's Forgotten KitchenBugis Cuisine: The Seafaring South Sulawesi TraditionMalukan Cuisine: The Spice Islands ReclaimedLebaran: The Idul Fitri Food TraditionMaulid Nabi: The Prophet's Birthday FoodJagung Bakar: Grilled Street CornBakmi: Chinese-Indonesian Egg NoodlesMartabak: The Stuffed Pancake DualityGorengan: The Fried Snack FamilyKolak: The Ramadan SweetCap Cay: Chinese-Indonesian Stir-Fried VegetablesKangkung: Water Spinach — The National GreenMelinjo: The Cracker NutJengkol: The Other Stink BeanAsam Sunti: Acehnese Dried Sour CarambolaBetawi Cuisine: Jakarta's Native TraditionMakassarese Cuisine: South Sulawesi's Seafood TraditionNusa Tenggara Cuisine: The Dry IslandsPapuan Cuisine: The Earth Oven TraditionMadurese Cuisine: The Sate IslandBanjarese Cuisine: South Kalimantan's Spiced TraditionDayak Cuisine: Kalimantan's Indigenous Forest TraditionBubur Sumsum: Coconut Pudding with Palm SugarJajanan Pasar: The Market Sweet TraditionEs Teler: The National Iced DessertBajigur: Sundanese Hot Coconut DrinkJava Coffee: The Original "Cup of Java"Ikan Teri: The Tiny Anchovy That Seasons EverythingBatagor: Bandung's Fried DumplingDodol: The Coconut-Palm Sugar CandyBubur Ketan Hitam: Black Rice PuddingKetoprak: Jakarta's Peanut Sauce Rice Cake SaladCilok: The Sundanese Tapioca BallCireng: Fried Tapioca CrispKopi Luwak: The Ethics, The Science, and The TruthKeluak: The Poisonous Black Nut and the Art of Controlled DetoxificationLapis Legit: The Thousand-Layer Colonial MasterpieceManisan: The Preserved Fruit TraditionNasi Megono: The Rice of PekalonganBakmi Jawa: The Noodle Soul of JogjaMie Ayam: The Ubiquitous Chicken NoodleMie Kocok Bandung: The Shaken NoodleBakmi GM: The Reference Egg Noodle RestaurantKerak Telor: Jakarta's Royal Street EggBubur Manado: The Porridge of the NorthPapua Coffee: The Last FrontierAged Java: The Monsooned ParallelOnde-Onde: The Sesame SphereKue Ape: The Crispy Coconut PancakeKue Pukis: The Crescent WaffleKue Rangi: Sago and Coconut Street CakeMie Belitung: The Yellow Prawn NoodleMie Celor: The Coconut Milk Noodle of PalembangKwetiau Siram: The Wet Fried Flat Rice NoodleChinese New Year Indonesian: Imlek FoodBetawi: Jakarta's Disappearing Indigenous CuisineKonro: Makassar's Bone-In Beef RibGado-Gado