Lara Lee Explores the Indonesian Kitchen

Lara Lee’s cooking style is very much shaped by her roots. The Indonesian and Australian chef and food writer has trained at Leiths School of Food and spent time gaining work experience in Michelin starred kitchens, before realizing she wanted to cook food that represented her as a person. This meant exploring a fusion of Australian and Indonesian cuisine.

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This exploration came to fruition through her first cookbook Coconut & Sambal: Recipes from my Indonesian Kitchen, which was named Best Cookbook of Fall 2020 by The New York Times and Eater. But Lee also holds supper clubs that celebrate her heritage with both Australian and Indonesian cuisine all over London. 

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According to Lee, the key to creating a tasty Indonesian meal is balance—of textures, produce and flavors.

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“A traditional Indonesian meal will feature vegetable, meat and fish dishes prepared in different ways, such as steaming, frying or sautéing,” she further explained in an interview with National Geographic. “The dish that best sums it up is nasi goreng. Recipes vary, but most start with rice stir-fried with spice paste and a mix of vegetables, tofu or meat, all served with a crispy fried egg on top and kerupuk (crackers) on the side. It’s often eaten for breakfast.”

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Lee explains that she treated her book as a love letter to Indonesia, revealing another side to the Indonesian kitchen. “I began my research with the doyenne of Indonesian cuisine, writer Sri Owen,” she recalls. “Thanks to her, I was introduced to home cooks across Indonesia. I travelled around the country for a year and amassed more than 300 recipes. Back in London, I whittled them down to 85, and adapted them.”

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Purchase Coconut & Sambal: Recipes from my Indonesian Kitchen on Amazon, and follow her on Instagram for more.

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