Saturday, May 29, 2010

Ingredients & Spices for Indonesian recipes (1)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

Basil Daun Kemangi
Basil (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a garnish. If you don’t like how it smells then you can use another type of basil but then the taste will be different.

Candlenut Kemiri
Candlenut (kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.

Cardamom Kapulaga
Cardamom (kapulaga): About 8-12 fragrant black seeds are enclosed in straw-colored fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.

celery seledri
Celery (seledri): The celery used in Indonesia is somehow different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as “Chinese celery” abroad and is used as an herb rather than a vegetable.

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