Krupuk is the collective term for deep fried crackers. It can be made using cassava flour or rice flour, from melinjo nuts or even from buffalo skin! The added flavours vary, from prawns or shrimps to fish, from garlic to deep fried shallots. A part of most meals in Indonesia, it provides added texture and crunch. Petty Elliott draws inspiration from the many popular dishes served by vendors plying the streets and wet markets of Jakarta. From centuries past, migrants to the city have created a unique range of street foods in the capital, in varied combinations of ingredients, cooking styles and influences from Europe to Arabia, India, Malaya and China. Against the relentless onslaught of international fast foods, Petty has set out to preserve this tradition from being lost and added some of the best dishes from regions around Indonesia. The result is over 200 pages of recipes put together with easy, practical instructions suited for any modern kitchen with sensible alternatives when specific ingredients are not easily found. The author has been writing about Indonesian food for over 12 years, consulting to leading establishment, collaborating with Indonesian and international chefs and giving culinary demonstrations.