For the Lamb Filling. 1 pound ground lamb. 2 garlic cloves, peeled and crushed. 2 small shallots, peeled and finely chopped. 3 inch piece of ginger, peeled and finely chopped ...

Our cookbook of the week is Coconut & Sambal: Recipes from my Indonesian Kitchen by Lara Lee. Over the next three days, we’ll feature more recipes from the book and an interview with the author ...

'It's just a really delicious, moreish, crispy, golden snack,' says Lara Lee of martabak You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

Ingredients. 30 spring roll wrappers, 15 cm square; 1 banana or 1 beaten egg, for sealing; coconut oil or sunflower oil, for pan-frying; sunflower oil, for deep-frying ...

Not for the fainthearted, this dish is spiced with sambal oelek for a hit of nose-tingling heat. Spread liberally with sweet onion sambal for a perfectly balanced sweet-and-spicy delight. Motabbaq, or ...

Lamb martabak Source: Coconut & Sambal Get this recipe for lamb martabak here . When golden and crisp, martabak is taken from the vendor's large deep pan and sliced into squares.

Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil.

But even if it can't possibly be comprehensive, Coconut & Sambal is a triumph.It's a love letter to Lee's roots, packed with approachable recipes and gorgeous photographs of the people and food of ...