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!