Recipes from Cradle of Flavor

Cradle of Flavor by James Oseland

Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

An octagonal bowl filled with tofu and vegetables in coconut milk on a colorful cloth with a large bowl in the background.

Tofu and Vegetables in Coconut Milk

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A creamy chile-spiked curry loaded with vegetables. Yet the richness of the sauce sorta makes you forget you’re eating healthy. Swear.

  • Quick Glance
  • 1 H, 15 M
  • 2 H
  • 2
Indonesia Spice Cake

Indonesia Spice Cake

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This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkuk is an inheritance from Holland’s colonization of Indonesia.

  • (1)
  • 25 M
  • 1 H, 25 M
  • 1