Collection: Snacks

Indonesian snacking is savoury more often than sweet, and it is usually built on something whole rather than something extruded. That is what is here: tempeh sliced thin and fried until it snaps, whole fruit and vegetables vacuum-fried at low temperature so they crisp instead of caramelising, Bali cashews cooked slowly in honey, and sorghum biscuits made from a grain Indonesia grew long before wheat arrived. Read the ingredients on any bag. Most of them list three things.