Pearl barley coconut curry, winter gado-gado: Petty Pandean-Elliott’s Indonesian vegetarian recipes

2026-03-25 - 06:20

Rooted in tradition yet delivered with a modern spin, these plant-based dishes are simple, comforting and flavourful Tempeh, which is originally from Java, has gained popularity in British supermarkets and kitchens in recent years, especially among vegetarians and vegans, as a natural, fermented source of protein that’s been praised by nutritionists and scientists alike. Indonesian tempeh, which has a nutty, mushroomy flavour, absorbs spices beautifully and creates comforting, deeply layered dishes that are rooted in Indonesia’s plant-based traditions. Today’s recipes are pretty simple to make and feature familiar ingredients, yet are also full of bold flavours. Continue reading...