Cookbook review by Tracey Zabar
This wonderful book is an armchair cook’s trip into an Indonesian kitchen. The sambal featured here is a versatile relish that you can make as spicy as you please. I am exploring this book’s interesting dishes, made with lemongrass, pandan leaves, and palm sugar. Next on my list: Peanut sauce, crispy fish, and bakso meatball soup.
Recipe excerpted with permission from Coconut & Sambal by Lara Lee, photographs by Louise Hagger and Laura Lee (Bloomsbury)
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