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 · III The Pantry
The Pantry
One entry
Sambal oelek is Indonesia's master hot sauce and the mother preparation from which dozens of sambal variations are derived. It is the simplest and most elemental of the vast sambal family — a raw, fresh chilli paste that serves as the starting point for dozens of cooked and uncooked sambals.
III · The PantryNext chapter → The Method
Sambal oelek is Indonesia's master hot sauce and the mother preparation from which dozens of sambal variations are derived. It is the simplest and most elemental of the vast sambal family — a raw, fresh chilli paste that serves as the starting point for dozens of cooked and uncooked sambals.