Get Indonesian Cooking PDF

By Dina Yuen, Glenn Chu

ISBN-10: 0804841454

ISBN-13: 9780804841450

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Tumpengan, or the day of Tumpeng, is the one day when all boundaries of race, age, class and any other distinctions are put aside to feast together, give thanks and pray together, celebrate together. An Indonesian superstition dictates that whoever manages to eat the very tip of the rice will enjoy good luck for years to come. I never did have a chance to eat the proverbial mountaintop at any Tumpengan but I can safely say that good luck allowed me to partake in many of those glorious feasts. I have been very fortunate to have had the opportunity to travel the 17,000 islands of Indonesia, though I’ve yet to set foot on each and every one of them.

Once you begin using the wok regularly, make sure to use a soft sponge to clean with soap and water. Never use harsh bristles or any type of steel wool sponge. When working with the carbon steel type woks, also make sure to use only wooden or silicone spatulas and never metal ones that can scrape and ruin the wok. Wooden Spatula With many Indonesian recipes calling for stir-frying techniques, it’s essential to have at least one very sturdy and good quality wooden spatula. These come in various shapes and sizes; any of them are fine as long as they feature a long enough handle, a wide enough surface area and are sturdy.

Depending on the exact shape of your gas stove, you may also need a wok ring to stabilize it. For those of you with an electric stove, you’ll do best with a carbon steel wok with a flat bottom so it can sit properly on the range. This too should have a long, sturdy handle. When purchasing a wok, don’t be afraid to look it over carefully and run your hands all over it, roughly yanking at the parts to ensure that it is in fact, a sturdy model. There are plenty of people who have all types of fancy methods of caring for a wok but most of those steps are really unnecessary for modern day woks.

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Indonesian Cooking by Dina Yuen, Glenn Chu


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