Jakartan noodles and Sulawesi seafood: three Indonesian recipes from Petty Pandean-Elliott

From a spicy fish stew to a bowl of goodness from the big city – the chef and author shares her culinary highlights

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

I can see it all now. My grandfather’s verdant coconut plantations set against postcard-worthy volcanic mountains. Pristine beaches skirting coral reefs teeming with marine life. It’s a view that triggers memories of the food of my childhood, from mouth-watering candied nutmeg (manisan pala) to breakfasts of banana fritters served alongside slices of soft white bread and chocolate sprinkles (meises).

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