Cumin (jintan): use sparingly as it has a strong smell.
Garlic (bawang putih): The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.
Ginger (jahe): This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always peel the skin off from the fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.
Lesser Galangal (Kencur): Known as lesser galangal. This ginger-like root has a unique flavor and should be used sparingly. Wash it and rub off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximately 30 minutes; use 1/2 - 1 tsp of powder for 1-inch fresh root.
Greater Galangal (lengkuas or laos): Greater galangal is also member of the ginger family. It has a very tough but elusively scented root and must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).
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