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Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's largest and most diverse archipelago—the fabled Spice Islands of Indonesia. This is a vibrant, multi-layered nation with a fabulous and largely unexplored cuisine—and her easy-to-follow recipes now make them accessible to everyone.
The dishes in Indonesian Cooking range from the familiar Chicken and Beef Satays, Lumpia Spring Rolls, Fresh Steamed Vegetables with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian Fried Rice) to more exotic dishes like Spicy Lemongrass Beef, Burned Sugar Pork, Grilled Swordfish with Fragrant Yellow Rice, and Tamarind Roasted Prawns. These flavorful recipes are easy to make with ingredients readily found in any well-stocked supermarket. Bring the tastes of Indonesia home with the help of Indonesian Cooking!
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Dina Yuen was so fascinated by the cuisine of her country that at the age of 12 she became the youngest student at one of Indonesia's foremost culinary centers. After her studies there she went on to study under the tutelage of chefs at Indonesia's top tourist destinations. She is the publisher of Asian-Fusion.com. Dina lives in San Francisco, CA.
Product Details
Hardcover: 120 pages
Publisher: Tuttle Publishing; Hardcover with Jacket edition (March 10, 2012)
Hailing from a mixed background of Chinese and Russian, Dina Yuen has spent most of her life traveling and living all over the United States, Asia and South America. Though she is an Industrial Engineer and classical musician by education, Dina has followed in her father's footsteps of entrepreneurship by founding several successful companies. As CEO and founder of Asian Fusion, she has created the world's leading portal and multi-media company that celebrates the best of everything Asian, including its cuisine, travel, people, culture, history, fashion, entertainment and technology.
Through Asian Fusion, Dina has become a widely respected food and travel critic, a sought after consultant and journalist focusing on Asian and women's issues. Her articles have been published in several magazines and can also be found on the Asian Fusion website. Her growing number of followers have nicknamed her "The Asian Fusion Girl."
"Indonesian Cooking" is Dina's debut cookbook where she shares both her own recipes as well as those passed down from her mother and grandmother from their years residing in Indonesia. She is currently working on a non-fiction book- "Top Women Leaders of the 21st Century" as well as completing her historical fiction book "The Shanghai Legacy."
Dina's Asian Fusion company website is currently in beta launch and progressing towards a full launch in 2012 along with the opening of the Asian Fusion café chain and several other projects in the technology sector. Her multi-media projects have helped her to ardently support orphaned and abused children in Asia.
I don't even know where to be begin. This book was very much in need of a food editor and someone other than the author to test the recipes. On the pro side there are a few good recipes (the Savory Flat Rice Noodles are excellent as is the recipe for water spinach) and the photography is lovely, if a bit off. On the con side there are many more problems.
First off, the need for a food editor. The Buckwheat Noodle Soup Recipe? It doesn't call for buckwheat noodles - just regular somen noodles. And the garnishes include raw bitter melon and raw garlic, both of which are overwhelming if you actually eat them uncooked in such a delicate broth. Some of the other recipes seems half finished. The Mushroom Medley Soup calls for inordinate amount of salt along with vegetable stock and soy sauce.
Now for a pet peeve of mine (which may not bother other people) - I want the picture representing the recipe to actually be that recipe. In a rather disproportionate number of photos this isn't the case. There are ingredients in the photo that aren't listed in the recipe and vice versa. I see bean sprouts... not an ingredient, I see red onions... not an ingredient... on the flip side I see an ingredient that should be easily visible and it's not in the picture. As lovely as the photographs are they make me not trust the recipes.
I could not recommend this book for any novice cook but if you are experienced and can spot things out of place it's not a bad purchase. A generous 2.5 stars.
I've attempted my hand at Indonesian cooking before and the results were not as savory as they should have been. This could be due to any number of reasons - lack of preparation, attention, and perhaps culinary talent, to name a few. To many, the idea of prepping all ingredients before starting the burner is a given; what I appreciate most about this cookbook is that it's not assumed the reader is already well-versed in this language of cooking.
The artistic photos accompanying each recipe are a huge help for visual thinkers and the information is provided in such a way that even I, a supreme novice to 5+ ingredient recipes, am not intimidated by. In fact, I can't wait to try cooking Nasi Goreng. One of my husbands favorites and I'm pretty sure he'll be reaping the benefits of Chef Dina Yuen's cookbook as well!
Being surrounded by Asian friends and loving Asian food, I've always wanted to try my hand at cooking the food we ate in restaurants. I've been to a few Indonesian restaurants and loved most of the dishes so this book was a perfect introduction for me. Surprisingly, it had a lot of the recipes of those same dishes we had tried at the Indonesian restaurants so I was able to recognize quite a few. I chose this book over some of the other Indonesian cookbooks because I liked that this one wasn't intimidating in size and was also written by a native of the country.
Some of the other books were written by non-Indonesians so I wasn't sure how authentic they would be. Also, one of the books was kind of intimidating to a novice like me- I'm sure it was a great book for someone looking for hundreds of recipes but I wanted an accessible introduction that wasn't dumbed down for white people like me.
