Exploring the Flavors of Indonesia: William Wongso's Culinary Wonders
- Java: Gudeg, Rawon, Nasi Liwet.
- Sumatra: Rendang (Padang), Soto Medan.
- Bali: Babi Guling, Lawar.
- Sulawesi: Coto Makassar, ikan bakar.
- Eastern Indonesia: Sago dishes, spicy seafood in Maluku.
Flavors of Indonesia: William Wongso's Culinary Wonders (2016) is a celebrated, award-winning guide that blends cultural history with accessible, modernized Indonesian recipes. Authored by culinary expert William Wongso, the book serves as a "living food encyclopedia" documenting regional culinary traditions, market ingredients, and personal narratives from across the archipelago. For more details, visit Goodreads . William Wongso - The ASEAN Magazine
- Ayam Bakar: Grilled chicken, often served with spicy peanut sauce and steamed rice.
- Ikan Bakar: Grilled fish, often served with spicy peanut sauce and steamed rice.
- Sate Lilit: A Balinese dish of minced meat (usually beef or pork) mixed with spices and grilled on skewers.
- Perkedel: A fried dish made with mashed potatoes, meat or fish, and spices.
- Tahu Goreng: Fried tofu, often served with spicy peanut sauce.
