Jakartan Noodles and Sulawesi Seafood: Three Indonesian Recipes from Petty Pandean-Elliott

It has been over four decades since I left the city, but I still think of Manado, North Sulawesi, Indonesia as my home. These precious early food experiences had a powerful impact not only on the way I cook, but on my whole approach to food – and the catalyst was my maternal grandmother, Oma. How I miss her.

I can see everything now. My grandfather's verdant coconut plantations stand against postcard-worthy volcanic mountains. Pristine beaches bordering coral reefs teeming with marine life. It's a sight that triggers memories of my childhood food, from mouth-watering candied nutmeg (manisan pala) to breakfasts of banana fritters served with slices of soft white bread and chocolate chips (meises) .

Tropical seas surround Manado, so naturally one of my favorite foods is fish. serve it with dabu-dabu, a taste of fresh tomatoes, shallots, chillies, calamansi and mint.This recipe and many others from Manadonese are a far cry from the most popular Indonesian dishes such as chicken satay, nasi goreng and beef rendang.

The pleasures of early childhood were interrupted by a move to the capital. In Jakarta, I discovered new dishes and drinks such as tempeh, gado-gado and nasi uduk, the steamed rice dish of the Betawis (Austronesian ethnic group native to Jakarta and its outskirts).

My classmates and I would sit on colorful plastic stools, chatting and laughing over steaming bowls of Jakartan chicken noodles, siomay dumplings, or meatball rice noodle soup.

Being in Indonesia's capital - the center of culture, economy and politics for thousands of islands - gave me a knowledge of cuisine regional Indonesian culture and a deeper understanding and appreciation of diversity. Each island and region is defined by its unique cuisine, history, culture, art, language and identity.

We are united on one topic: we think Indonesian food is the best.