Late in the afternoon, village streets across the archipelago become a moveable feast. Above the din of cars, motorbikes, children and the cranking, cooing and raucous sounds of nature, distinctive local music heralds a most comforting message - it's time to eat. The percussion of knives, spoons, bowls, plates, glasses all become part of a culinary orchestra and as the sun starts to descend it’s on with the show as a chorus line of street vendors appears on the horizon. ?????????????????????????????????????????????????????

  Garlic and kencur paste (Suna-cekoh) Suna-cekoh consists of four main ingredients – garlic and kencur are the primary components, combined with turmeric and candlenuts. You can also add a pinch of Base Wangen  (page 9) if you love peppery flavours. The intense, vibrant yellow paste has...

Coconut Red Rice (Nasi Merah Mesanten) This is based on a Sri Lankan milk rice that I tasted in Galle a few years ago. It is not unlike Nasi Uduk (page 78) except for the obvious difference of the grain and the fact that it is...