In Ubud we took a vegetarian Indonesian cooking class. We learned to make a number of dishes including the all important sambal--chili based sauce/condiment. Here's what it looked like when John was mashing it up with the mortar and pestle:
By far our favorite Indonesian dish was Sayur Urab(p)-- cooked vegetables with grated spiced coconut on top. Oftentimes it had green beans, which we haven't really seen in Japan. It's like cottage cheese--you don't realize you miss it until you're 6 months into living in Europe and start looking for it at the grocery store. Sayur Urab manifested in various ways:
vanilla beans, hoisin sauce, flax, lemongrass, curry paste, coconut syrup, dark chocolate, coffee, Indonesian peanut paste, cous cous, barbecue sauce, toothpaste with fluoride and various other spices and odds and ends!