The Cooking of Indonesia and the Philippines

By Ghillie Basan & Terry Tan & Vilma Laus


Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident.

In this book, the recipes include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts.

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