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The Indonesian Canon

Two hundred and seventy-nine entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
103 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
42 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
124 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
9 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VII · contents
Indonesian · V The Canonical Dishes

Heat Application

Ten entries

Heat application in the Indonesian kitchen moves across fire, oil, and smoke — whole animals roasted on coals, beef dried and then re-fried, duck and chicken braise-then-fried to crispness, fish grilled whole or cured by smoke, rice and noodles turned in the wok, and aubergine passed through hot oil before meeting its sambal. Each method carries a distinct logic, and several are prerequisite to understanding the others.

Ayam Goreng: Indonesian Fried Chicken (The National Standard)Bebek Goreng: Javanese Crispy DuckEmpal: Javanese Sweet-Fried BeefTerong Balado: Aubergine in Chilli SambalIkan Bakar: The Indonesian Grilled Fish TraditionSmoked Fish: The Ikan Asap TraditionsKrupuk: The Cracker TraditionAyam Betutu: Bali's Ceremonial Roasted ChickenSate Taichan: Jakarta's White Chicken SateLombok and Sumbawa: The Island of Heat
V · The Canonical Dishes · 4 of 6Next chapter → Wet Heat
Indonesian · V The Canonical Dishes

Heat Application

‹ V The Canonical Dishes

Heat application in the Indonesian kitchen moves across fire, oil, and smoke — whole animals roasted on coals, beef dried and then re-fried, duck and chicken braise-then-fried to crispness, fish grilled whole or cured by smoke, rice and noodles turned in the wok, and aubergine passed through hot oil before meeting its sambal. Each method carries a distinct logic, and several are prerequisite to understanding the others.

10 entries
Ayam Goreng: Indonesian Fried Chicken (The National Standard)Bebek Goreng: Javanese Crispy DuckEmpal: Javanese Sweet-Fried BeefTerong Balado: Aubergine in Chilli SambalIkan Bakar: The Indonesian Grilled Fish TraditionSmoked Fish: The Ikan Asap TraditionsKrupuk: The Cracker TraditionAyam Betutu: Bali's Ceremonial Roasted ChickenSate Taichan: Jakarta's White Chicken SateLombok and Sumbawa: The Island of Heat

‹ The Canonical Dishes · Contents · The Library