Three Indonesian recipes from Lara Lee's Coconut and Sambal cookbook (2024)

Chicken nasi goreng

The galangal and white pepper here add a good amount of heat, balanced out by the sweetness of the kecap manis and the saltiness of the soy sauce and fish sauce. The added crunch — from green beans, fried shallots and kerupuk or prawn crackers — ensures this dish hits all the right spots.

1. Season the chicken with salt and white pepper. Heat 1 tbsp of the oil in a large frying pan or wok set over a high heat and fry the chicken until cooked through, about 3 mins. Remove from the pan and set aside.

2. Add another 1 tbsp of the oil to the pan, then tip in the garlic, galangal (or ginger) and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 min.

3. Add the rice to the pan, breaking up any clumps with a spoon. Ensure everything is well combined and the rice is warmed through. Add the cooked chicken and season with the kecap manis, fish sauce, soy sauce and a large pinch of white pepper, plus extra salt if needed.

4. To fry the eggs, set a large non-stick frying pan over a medium-high heat and add the final 1 tbsp oil. Once it’s shimmering, crack the eggs directly into the oil. Cook for 2-3 mins until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until fully cooked. Season with salt.

5. Divide the rice mix between two plates, garnish with the fried shallots and chilli and top with the fried eggs. Serve with the crackers.

Spiced corn fritters.

Photograph by Coconut & Sambal

Spiced corn fritters

Juicy corn combined with fragrant spices and aromatics creates thesedelicious fritters.

1. If using fresh corn, remove the outer husk and threads, then carefully slice down the outside of the cob, as close to the core as possible, to remove the kernels. Set aside.

2. Heat the oil in a frying pan set over a medium heat. Add the ginger, garlic, chillies and shallots and fry, stirring, for 10 mins. Tip the mixture into a food processor with the spring onions and kaffir lime leaves, if using, and blend to a medium-fine paste. Scrape the paste into a bowl and mix with the corn kernels. Add the coriander, cumin, eggs, 3pinches of sea salt and a large pinch of black pepper. Stir well to combine, then add the cornflour.

3. Fill a deep saucepan one-third full with oil. Heat the oil to 180C (if you don’t have a kitchen thermometer, check the oil is at the right temperature by dropping in a cube of bread; it should turn golden in 15 seconds). Carefully drop a dessertspoonful of the batter into the hot oil; it should settle into a roughly circular shape. Repeat, without overcrowding the pan, to make 6-8fritters

4. Fry until golden all over, about 4 mins (test one to ensure it’s cooked through). Transfer the cooked fritters to a tray lined with kitchen paper to drain. Repeat until all the mixture is used up, topping up the oil if needed. Serve with sambal or chilli sauce for dipping.

Lamb martabak.

Photograph by Coconut & Sambal

Lamb martabak

Indonesia’s answer to a Cornish pasty, this martabak is one of my favourite snacks. The traditional version is made with a thin, translucent sheet of oiled homemade dough that’s pan-fried in a cast-iron pan — but for easy entertaining, use spring roll wrappers.

1. Combine all the ingredients for the filling in a bowl and mix well. Heat 1-2 tbsp coconut oil or sunflower oil in a large frying pan over a medium-high heat, then add the filling mix and cook, stirring, until the lamb is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.

2. Line a tray with baking parchment. Place one spring roll wrapper on a chopping board, storing the unused wrappers under a clean tea towel so they don’t dry out. Spread 1-2 tbsp of the filling over one half of the wrapper, leaving a 1cm border. Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal them (alternatively, brush with beaten egg). Fold the other half of the spring roll wrapper over the filling and press the edges together, then set on the tray. Repeat until all the filling has beenused.

3. Fill a deep saucepan one-third full with sunflower oil and heat to 160C (if you don’t have a kitchen thermometer, check the oil is at the right temperature by dropping in a cube of bread; it should turn golden in 25-30 seconds.) Fry the martabak in batches for 2-3 mins until golden, then transfer to a tray lined with kitchen paper to absorb any excess oil.

4. Cut the martabak in half so the filling can be seen, then serve.

Recipes taken from Coconut & Sambal by Lara Lee (£26, Bloomsbury).

Published in Issue 9 (summer 2020) of National Geographic Traveller Food

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