No meal in Indonesia, she writes, is complete without sambal, a hot chile relish with countless interpretations. She offers a chapter-full of sambals from mild to super-hot with suggested pairings: one with tomatoes, tamarind, and red chiles for Spiced Corn Fritters; another with green chiles, anchovies, and kaffir lime leaves for Fish and Prawn Lemongrass Satay.
The recipes, for the most part, don’t appear that difficult, but some of the ingredients (long red chiles, pandan leaf) may require a search, or some adapting. Aromatic Chicken Noodle Soto was plenty flavorful even without the suggested Fermented Shrimp Sambal Terasi accompaniment. And Coconut and Lime Ice Cream was a no-churn revelation I’ll be making again.