Indonesian Food Recipe

BananaLeaves | indonesian food
Infuse a delicate flavor and aroma to foods. They are ofthen used as wrappers when stearning or grilling dishes, or as little trays to hold food when cooking. Soften them in boiling water before use when wrapping foods.

Bean Sprouts | indonesian recipes
Commonly used in Indonesia are sprouted from mung beans. Soybean sprouts are available but are less common. Purchase sprouts fresh as they lose their crisp texture quickly. They will keep for a few days, however, if kept in the refrigerator immersed in a tub of water.

Candlenuts (buah kemiri) | indonesian dessert recipes
are waxy, cream-colored nuts similar in size and texture to macamadia nuts, which can be used as a substitute, although less-expensive raw almonds or cashshews will also do. Candlenuts are never eaten raw or on their own, but are choophed, ground and cooked with seasoning and added to curries and spice mixes for flavor and texture. They go rancid quickly because of their high oil content, so buy in small quantitites and keep refrigerated.

Carambola (belimbing wuluh) | indonesian cooking recipes
Is a pale green acidic fruit about 2-3 in (5-8 cm) long. It grows in a cluster and is related to the larger starfruit. Carambola is used whole or sliced to add a sour Tang  to soups, fish dishes and sambals. Substitute tamarind juice or sour grapefruit.

Cardamaom pods (kepulaga) | indonesian spices
Are used to flavour curries and dessert –giving foods a heady, sweet scent. The fibrous, straw-colored pods enclose 15-20 pungent, black seeds. Whole pods are bruised lightly with a cleaver or a pestle before use. Try not to use ground cardamom as it is virtually flavorless compared to the whole pods.

Celery (Selederi) | indonesian cuisine recipes
Is often reffered to as “chinesse celery” in Indonesia. The stems are very slender and more of herb than vegetable. The leaves are generously used as a garnish on soups and stews. Substitute celery leaves or Italian parsley.

Chayote (choko) | indonesian cuisine
is an oval, pale green squash with a small white seed. When boiled, the seed is not only edible, but also very delicious. Sold in wel-stocked supermarkets and latino stores. Substitutes zucchini.

Chilies (cabe) | indonesian recipe
Are used throughout Indonesia. The commonly-used fresh green and red Asian finger-length chilies are moderately hot. Tiny red, green or yellow-orenge bird’s eye chilies (cabe rawit) are very hot. Designed for strong palates. Dried Chilies,  are usually cut into lengths and soaked in warm water to soften before use. They have a very different flavor from fresh chilies. To reduce the heat, discard some or all of the chili seeds before preparation.

Cinnamon | traditional indonesian food
Is  lighter in color, thinner, and more expensive than cassia bark, which is often sold as cinnamon. Casssia bark has stronger flavor than cinnamon, but makes an acceptable substitute. Do not use ground cinnamon as a substitute where cinnamon sticks are called for.

Coconut milk or cream (santan) | indonesian desserts
Is available fresh or canned and  in packets which are quick, convenient and quite tasty. Canned or packet coconut cream and milk comes in various consistencies, depending on the brand and you will need to try them out and adjust the thickness by adding water as needed. In general, add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thicn coconut milk. Desiccated coconut is grated coconut flesh that has been finely ground and dried. Sweetened and unsweetened coconut flakes of several sizes are sold in packets, usually in the baking section of supermarkets.

Coriander seeds (Ketumbar) | balinese food
Are one of the most commonly used spices in Indonesia. The small, round seeds have a mild citrus fragarance. They are used whole, or ground into a podwer.

Cumin seeds (jinten) | indonesian cooking
Are pale brown to black in color and ridged on the outside. They impart an earthy flavor and are used whole, or roasted and ground to a fine powder. Cumin seeds are usually partnered with coriander seeds in basic spice mixes, and are often dry-roasted or fried in oil intensify their flavor.

Curry Podwer | balinese recipes
is a commercial spice blend that generally includes cumin seeds, coriander seeds, turmeric, ginger, cinnamon, and cloves. Different combination vary in color and flavor and are used for different types of curries-meat, fish or chicken. Use an all-purpose blend if a specific curry podwer is not available. Store in an airthigt container in the refrigerator.

Dried shrimp (ebi) | indonesian dishes
Are popular Asian ingredient used in sauces and sambals. They are tiny, orange-colored sun-dried saltwater prawns. They keep for several months and should be soaked in water for 5 minutes to soften slightly before use. Look for dried shrimp that are pink and plump and avoid any grayish one. Better quality ones are bright orange in color and fully shelled.

Dried shrimp paste (trasi) | indonesian satay recipe
Is a dense mixture of fermented ground shrimp with a very strong odor that may be offensive to some. Also known by its Malay name, belachan, it is sold in dried blocks that range in color from caramel to dark brown. It should be roasted over a gas flame on the end of a fork or back of aspoon-to enhance its flavor and kill bacteria. In some recipes, dried shrimp paste is ground with the rest of the ingredients and fried in oil without toasting.

Galangal(Laos) | indonesian dessert
Is a fragrant roof from the ginger family. It imparts a distinctive fragarance and flavor to many southeast Asian dishes. Try to find young, pinkish galangal as they are more tender. Always peel and slice the root before grinding as it tough. Galangal is also available dried, frozen and packed in water, but try to get the fresh root whenever possible as it far more fragrant.

Garlic Chives (Kuca) | easy indonesian recipes
Sometimes referred to as Chinese chives, have flattened leaves and resemble thin spring onions. They have a strong garlicky flavor and often added to noodle or stir-fried vegetable dishes during the final stages of cooking. Subtitutes spring onions, although their flavor is more mild.

Jicama (Bangkuang) | indonesian chicken recipes
Is crunchy and juicy white tuber that is peeled and eaten raw, sliced and served with rock salt or dressing as a refreshing snack. Look for it in the produce section of supermarkets.

Kaffi Lime Leaves (Daun Jeruk Purut) | indonesian desserts recipes
Are added whole  to curries, or finely shredded and added to salads, giving them a wonderfully  tangy flavor. They are commonly used in Indonesian and other Southest Asia cuisines, and are available frozen or dried in Asian food stores. Frozen leaves are more flavorful than dried ones.

Kencur | indonesian salad
Sometimes mistakenly called lesser galangal, is also known as zedoary. Kencur has unique, camphor-like flavour and should be used sparingly. It must be rinsed and the skin scraped off before using. Dried kencur should be soaked in boiling water for 30 minutes to soften before use. If using ground kencur, substitute ½  – 1 teaspon of the powder for 1 in (2 ½ cm) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.

Krupuk | bali food recipes
Are dried crakckers made from bits of shrimp, fish and nuts mixed with various types of flour to make a very popular snack in Indonesia. They must be thoroughly dried in the sun or in an oven set on very low before deep-frying in very hot oil for a few seconds, when they puff up spectacularly and become crispy. Store fried krupuk  in an airtight container.

Lemongrass (serai) | indonesian cake recipes
Is a fragrant, lemony stalk that is either bruised and used whole in soups or curies, or sliced and ground as part of basic spice mix. It is usually sold in bunch-es of 3 to 4 stems in supermarkets. The tough outer layers  should be peeled away and only the inner part of  the thick lower third of the stem is used. Always slice the stem before grinding to get smooth paste

Limes | indonesian food menu
Limes of several types are used in Indonesia. Round yellow-skinned limes (jeruk nipis) are slightly larger than a golf ball. The small, dark green calamansi limes (jeruk limau) are used for their fagrant juice and rind. Other types of limes may also be used.

Mung bean flour (tepong hoen kwe) | indonesian beef rendang recipe
Is sold in paper-wrapped cylinder – sometimes, the flour is Colored pink or green and the paper wrapper correspondingly colored. It gives a more delicate texture to dessert than rice flour.

Nutmeg (pala) | recipes indonesian
Is the inner kernel of the fruit of the nutmeg tree. The lacy covering on the nutmeg is another spice-mace. Always grate whole nutmeg just before using as the powdered spice loses its fragrance quickly.  Whole nutmegs keep almost indefinitely.

Noodles | indonesian menu
Noodle are a universal favorite in Indonesia which the Indonesians have enthusiaxtically adopted from the Chinese. Both fresh and dried noodles made from either wheat, rice or mung bean flour are found. Yellow wheat noodles  (mie) are spaghetti-like noodles made from wheat flour and egg. In Indonesia they generally come dried in packets, like ramen. Flat rice stick noodles (kway teow) are ribbon-likes noodles of varying  widths, used in soups or fried. They boiling water to soften before use. Dried glass noodles, made from mung beans, are fine white strands that are generally used in soups. They are also called “cellophane” or “Transparent” noodles, both accurate descriptions of their appearance after soaking. Both fresh and dried noodles should be blanched in boiling water before cooking to rinse and revive them- use a pair of long chopsticks to keep them from sticking together.

Palm Sugar (gula jawa) | recipes indonesian
Is sold as a solid block or cylinder of sugar made from the sap of the coconut or arenga sugar palm. It varies in color from gold to light brown and has a faint caramel taste. It is used to make palm Sugar Syrup. To measure, hard palm sugar should be shaved, grated or melted in a microwave oven. Substitute dark brown sugar.

Pandanus Leaves | indonesian menu
Impart a subtle fragrance and a green hue to a range of Indonesian dishes. They are usually tied in a knot and then added to liquid recipe. Bottled pandanus extract can be substituted in dessert. But if fresh or dried pandanus leaves are not available, omit them from savory dishes. Vanilla essence  may be substituted in dessert recipes.

Rice Flour | bali cuisine
Is made from ground uncooked rice grains. It is used to make the dough or better for many desserts.

Sago Flour | recipes asian food
Is made from ground sago and imparts a very subtle flavor and delicate texture to desserts. Sold in plastic packets in Asian specialty shops.

Salam leaves | simple indonesian recipes
From the cassia family, are used in the same way bay leaves are used in western cooking-to add a complex earthy fragrance to dishes. If unavailable, omit them from the recipe althogether. Do not substitute with bay leaves as the flavor is totally different.

Star Anise (bunga lawang) | authentic indonesian recipes
Is an 8 pointed dried pod encasing shiny black seeds with a strong aniseed flavor. The whole spice is usually used when cooking and discarded before serving. Whole star anise keeps for a year in an airtight container.

Soy Sauce | food indonesian
Soy Sauce is brewed from soybeans and wheat fermented with salt. It is salty and used as a table dip and cooking seasoning. Black soy sauce is denser and less salty than regular soy sauce. It adds  a smoky flavour to dishes.  Sweet Indonesian soy sauce (kecap manis) is much sweeter and thicker than normal soy sauce. It has palm sugar and cane molasse added. Sweet Chinese soy sauce may be substituted or you can try to find Idonesian kecap manis if you can , because it has a distinctive flavour.

Tamarind (Asam Jawa) | indonesian recipes for kids
Is a fruit that is often sold dried in Indonesia, still encased inside its long narrow treepod. Outside of Indonesia, the pulp is more often sold in jars and packets already shelled, but sil containing some fibers and seeds. It is used as a souring agent in many dishes. To obtain tamarind juice, mash 1 part pulp in 2 parts warm water and strain. Discard the seeds or fibers. If using already cleaned tamarind pulp, slightly reduce the amount called for in the recipes. The dried pulp keeps indefinitely in an airtight container.

Tofu | indonesian recipies
Tofu is rich in protein and amazing versatile. Firm tofu holds its shape well when cut or cooked and has a strong, Slighty sour taste. Pressed  Tofu (often confusingly labeled as firm tofu) has much of the moisture extracted and is therefore much firmer in texture and excellent for stir-fries. Refrigerate fresh tofu immersed in water. slices of deep-fried tofu (tau foo pok) are sold ready-made in supermarkets and wet markets, and may be sliced or cubed an added to stir-fried dishes and soups.

Tapioca Leaves | recipe indonesian
Are the tender young leaves from the top of the tapioca or cassava plant. They are boiled and eaten as a green vegetable in many part of Asia. Substitute spinach or water spinanch (kangkung)

Tempeh |
Tempeh or fermen ted soybean cakes, a javenese creation, are made of compressed, lightly fermented soybeans with a delicious nutty flavor. They can be fried, stearned or baked and area a rich source of protein, riboflavin, calcium and iron. They are low in cholesterol and sodium and are increasingly popular with health enthusiast. They are sold in most health food stores and Asian specialty shops-plain, marinated or smoked. Look for them in refrigerator or freezer section.

Turmeric (Kunyit) | indonesian cuisine recipes
Is a root similar to ginger but with a bright yellow to orange color and a strong woody flavor. Turmeric has antiseptic and stringent qualities, and stains permanently, so scrub your knife blade, hands and chopping board immediately after handling. Purchase fresh turmeric root as needed as the flavor fades after a few days. Substitutes 1 teaspoon ground turmeric for 1 in (2 ½ cm) of the freash root. Turmeric leaves are used as a herb, particularly in Sumatra. There is no substitute.

 Water spinach (Kangkung) | asian food recipes with pictures
Water Spinanch is a nutritious, leafy vegetable also known as morning glory or water convolvulus. The leaves and tender tips are often stir-fried. Spinach is a good substitute.

Whitebait |
Whitebait (Ikan Teri) are baby fish ranging from 1 to 2 in (2 to 5 cm) in length. They are usually sold in Asia salted and sun-dried. Discard the heads and black intestinal tracts before using. If possible, buy them split, cleaned and ready for use. They are usually quite salty, so taste any dish using whitebait before adding more salt or soak them for a longer time to reduce the saltiness.