a guide to indonesian seasoning - · pdf filea guide to indonesian seasoning ... to the kemiri...
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A guide to Indonesianseasoning
TERASI shrimp paste
The dark-reddish paste is frequently used as a
seasoning in Indonesian cuisine. It has a pungent
aroma; a little is therefore enough to flavour a
dish.
KAFFIR LIME LEAVES Similar consistency to bay leaves. The leaves are
washed and cut or torn up into very thin strips -
they give a fruity, lemony flavour.
Unless the leaves are very finely chopped, they are
removed from the sauce before serving as they are
too tough to eat.
GALANGAL Called laos in Indonesian
Galangal is a rhizome like ginger, with a delicate
flavour, brown skin and milky white flesh.
SALAM LEAVESThe leaves have a faint, slightly aromatically bitter
flavour which only develops fully when they are
fried in hot oil.
Although they are very similar in appearance to
the true southern European bay leaf, they taste
quite different.
Salam leaves are only used in Indonesian
cuisine. They are therefore difficult to obtain in
Switzerland. Salam leaves can be omitted without
substitution.
TEMPEHTempeh is a type of soy bean cake which is made of fermented
soy beans and contains a lot of valuable protein and fibre.
Quite delicious, but hard to obtain as it is typically Indonesian.
REMPAH AND BUMBURempah is the Indonesian word for spice, while
bumbu means a mixture of spices or seasonings.
BUMBU HALUSLiterally, this means fine spices and describes a
paste made of onions and spices; fresh or dried.
All ingredients are ground in a mortar or chopped
together in a cutter to form an even paste. Almost
all Indonesian dishes start with frying bumbu
halus.
KEMIRI NUT This nut is used ground in Indonesian cuisine to
thicken sauces or sambals. Always roast them,
because they are poisonous when raw.
They are difficult to obtain. As a substitute, double
the number of macadamia or cashew nuts or
almonds can be used. Macadamia nuts are closest
to the kemiri nut in fat content.
TAMARIND In Indonesian, asam jawa
The fruit tastes slightly sour and is sold com-
pressed as a firm paste. For use in cooking, 1 part
tamarind paste is dissolved in 5 parts hot water.
Pass the mixture through a sieve and only use the
liquid. Lemon juice can be used as a substitute.
For recipes go to www.avopri.com
Selamat makan!Bon appétit!
SAMBAL Sambal is the Indonesian word for chili sauce or
paste. A sambal is a thick, chili-based sauce that is
traditionally served in small bowls as a condiment
with vegetables, chicken, fish and rice. Sambal
is a typically Indonesian product. Depending on
the recipe, individual versions may vary widely in
intensity and flavour.
Sambal oelek (or ulek = modern spelling) is a
hot sambal consisting only of raw, crushed red
chilis, salt and vinegar. The Indonesian word ulek
refers to the pestle with which the ingredients are
crushed in the mortar.
DICTIONARY OF SEASONINGSEnglish Indonesian
Nutmeg Pala
Cloves Cengkeh
Black pepper Lada hitam
Lemon grass Sereh
Shallots Bawang merah
Cinnamon Kayu manis
Garlic Bawang putih
Spring onion Daun bawang
Ginger Jahe
KECAP MANIS Sweet soy sauce
This is a thick soy sauce that lends many Indone-
sian dishes their genuine and authentic flavour.
Kecap manis is also an excellent marinade for any
kind of meat or for fish.
KECAP ASIN Salty soy sauce
This soy sauce is a little thicker than traditional
Asian soy sauces and is used for flavouring.
PANDANUS LEAVESThe green, sword-shaped leaves have a pleasant,
nutty scent. The leaves give off aroma and colour
when ground, crushed or added to dishes during
cooking. The leaves are removed from the sauce
before serving.
TURMERIC In Indonesian, kunyit
Ground turmeric lends foods such as rice an
intense, yellow colour.
CORIANDER SEEDS In Indonesian, ketumbar
The seeds of the coriander plant are ground with
a pestle or, more simply, ready-ground coriander
seeds may be used. The seeds have a very differ-
ent flavour from fresh coriander leaves.
A guide to Indonesianseasoning
For recipes go to www.avopri.com
Selamat makan!Bon appétit!