Coconut & Sambal

Lee’s debut cookbook and the one to start with. Born from years of traveling across Indonesia, it collects more than 80 recipes that span the archipelago, from the sambals of Bali to the rendang of West Sumatra. The book works both as a practical cookbook and as a travel narrative, with Lee weaving personal stories and vibrant photography throughout.

Why Start Here

This is Lee’s most accessible and complete work. She covers the full range of Indonesian home cooking: rice dishes, noodles, soups, satays, vegetables, snacks, and an exceptional chapter on sambals. The recipes are clearly written, well-tested, and designed for Western home kitchens. Lee provides guidance on sourcing Indonesian pantry staples and suggests substitutions where appropriate. The spice paste (bumbu) instructions are particularly well done, teaching the foundational technique that underpins most Indonesian cooking.

What to Expect

A beautifully photographed 288-page cookbook. Most recipes are weeknight-friendly, though some braises and slow-cooked dishes require more time. You will need a few specialty ingredients like shrimp paste, kecap manis, and palm sugar, but nothing that requires a specialty trip if you have access to an Asian grocery store.