Indonesian

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

Egg yolks should still be runny so they drizzle over the rice. Rice can be made a day ahead; cover, refrigerate until required. Note

Mee (or mie), “noodles”, and goreng, “fried”, are the words used in Indonesia and Malaysia to describe a traditional fried noodle recipe usually containing chicken and nuts, as well as assorted other ingredients chosen by the individual cook. Note

We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them. Note

Peanut dressing can be made one day ahead and refrigerated, covered. Note

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

Satay originated in Indonesia, and today features prominently in Indonesian, Malaysian, Thai, Vietnamese, Chinese and African cuisines. This satay recipe is quick and deceptively simple, requiring few ingredients and minimal preparation and cooking time.