PETTY PANDEAN-ELLIOTT
Chef, writer, entrepreneur and philanthropist
Born in North Sulawesi, Petty Pandean-Elliott is an award-winning chef and the author of several bestselling cookbooks. A pioneer in modern Indonesian cuisine, she has collaborated with leading hotel groups and acted as a judge for Asia’s 50 Best Restaurants and the World’s 50 Best Restaurants (in 2016 and 2017), among other notable achievements in the past two decades.
Now based in the UK with her British husband, she tells the story of her heritage in the land of nutmeg and cloves through the 150 recipes that make up The Indonesian Table.
chicken soto with turmeric and lemongrass
This is my ultimate comfort food. The explosion of flavours and textures brings a smile to my world. Nearly every community around the Indonesian archipelago, and the world for that matter, has its version of chicken soup and chicken noodle soup. Layered with flavour, this light dish from Java captures both. It’s a clear broth with turmeric, lemongrass and glass noodles or rice vermicelli, making it gluten-free and dairy-free! Additional toppings, a touch of lime juice and spoons of sambal make it even more flavoursome.
SERVES 8 PREP 20 mins COOK 55 mins
