Sate Padang Recipe (Padang Saté)

People may be known this as satay, but we spelled this out “sate” and pronounce as “saté”.  There are many varieties of sate in Indonesia; peanut, sweet soy sauce or curry base.  Sate Padang is one that has curry base sauce. It consists similarity to Minangese rendang spices, turmeric leaves and other spices.

Based on Sefa’s blog, there are three different variant of Sate in West Sumatra; Sate Pariaman and Sate Padang Panjang. Those two are named after the cities in that province.  However, it’s commonly called Sate Padang as Padang is the capital city of West Sumatra.

All is made from oxtongue and beef, but they have a different sauce.  Sate Padang has a thick and very hot sauce or gravy due to peanuts and ample chilies.  Also, Sate Padang has a combination taste of Sate Pariaman and Padang Panjang. While Sate Pariaman has red gravy, Sate Padang Panjang has yellow one.

Sate Padang
- Padangese Sate -
Recipe from different various sources on the Internet and modified by me

Ingredients:
908 g (2 lbs) oxtongue (or beef or combination of two)
8 kaffir lime leaves
2 stalks of lemongrass, take only the white part, bruised
1 turmeric leaves, knotted (optional)
2 asam kandis (I substituted for kokam or gorakha, it can be found at Indian/Caribbean markets)
water for boiling ox tongue
bamboo skewers
cooking oil
½ – ¾ cup rice flour, dissolved in a small amount of water

Spices to grind:
7 shallots
3 cloves garlic
red cayenne peppers (I substitute for ground chilies as many as you can handle the hot flavour)
3 cm long galangal
2 cm long ginger
2 cardamoms
1 tsp ground coriander
½ tsp cumin powder
2 tsp curry powder (I prefer the Srilankan curry powder)
ground white pepper and salt as needed

Condiments:
rice cake (ketupat)
fried shallots (bawang goreng)

Directions:
1. In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15 minutes.

2. Remove ox tongue from the pot and save 750 mL of the liquid. Scrape the ox tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).

3. In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then reduce the heat, simmer until the tongue completely cooked.

4. Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of cooking oil and grill couple of minutes until both sides are brown (do not grill too long as ox tongue is already cooked).

Gravy:
1. Simmer the broth.
2. Gradually pour into rice flour mixture while stirring.
3. Keep stirring until the gravy thickens.

Serving Suggestion:
Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with fried shallots. Serve while it’s still hot.


Note: If you are using beef, you don’t need to boil with water first.  Cut the the beef into cubes, combine with water and spices and boil.

http://indonesiaeats.com/sate-padang-padang-satay/

Soto Ayam Lamongan Recipe (Lamongan-Style Chicken Soup)

Soto is one of Indonesian popular foods.  With many different regions and ethnicities, they do enrich the variety of soto itself in the country.  Soto is an Indonesian soup that can be made with or without coconut milk.  This time, I present Soto Ayam Lamongan.  As there are ample collection of soto in Indonesian culinary, you may see some of my soto posts.

In East Java itself where I was born and raised, I know many different soto ayam.  In Surabaya and its surrounding, SOTO AYAM LAMONGAN is one of them.   If you drive about 2 hours to the east toward Bali, there is a small town call Probolinggo, this town also has a different soto ayam.  What the difference between these two soto ayam is the koyah to sprinkle over the soto.  Soto Ayam Lamongan uses a mix of shrimp crackers and fried garlic that are ground. While the Soto in Probolinggo, the koyah is made from toasted grated coconut.

Did you remember about Indonesian yellow spice paste (bumbu dasar kuning) post?  This recipe can use that short cut.  However, my bumbu dasar kuning stock is done, so I have to make from scratch.

Soto Ayam Lamongan
Lamongan-Style Chicken Soup
modified from mbak Lia’s recipe

Ingredients:
1 whole free range chicken (about 1 kg, 2.2 lbs), quartered
2 liter water
3 teaspoon seasalt
2 teaspoon sugar
50 mililiter oil for stir frying
4 Chinese celery stalks, knotted
3 leeks, separate the white and green parts

Herbs:
6 kaffir lime leaves, torn
2 lemongrases, take the white part only and bruised

Spices
6 shallots (or 3 if you use the biggers size),halved
6 cloves garlic siung, bruised
4-centimeter long turmeric root
4-centimeter long ginger root
4-centimeter long galangal
1 1/4 teaspoon whitepeppercorn
6 candlenuts (kemiri, kukui nuts)

Complements
80 grams mungbean vermicelli
80 grams thinly sliced cabbage
4 boiled eggs, remove the shells
crispy potato chips
chopped Chinese celery
kecap manis
wedged key limes
candlenuts sambal
garlic koyah (koyah bawang putih)*
shrimp crackers

Methods:
FOR THE BROTH
Place ginger, turmeric, galangal, shallot, garlic and candlenuts in a baking pan. Char them to elevate the aroma about 10-15 minutes. Peel the skin of ginger root, galangal and turmeric roots. Combine with other charred ingerdients in a food processor. Process them until smooth. You can always use a mortar and pestle.

Roughly slice white part of leeks. Wash the green parts really well.

In a skillet, heat up the oil. Add ground spices and stir fry until fragrant. Add herb ingredients, keep stirring until darker. Remove from heat and set aside.

In a large pot, add water and bring to a boil. Place in chicken, boiled egg (I don’t eat boiled egg, so I don’t add this), Chinese celery stalks, green part of leeks, seasalt, sugar and stir-fried mixture. Reduce the heat and place the lid on, but let a bit room for air to release from the pot. Simmer until the chicken is cooked and tender.

Remove egg and chicken from the pot. Let them to cool down. Shred chicken and slice egg. Set aside. Put the chicken carcass back to the broth.

Discard green part of leeks. Toss in sliced white parts of leek into stock. Turn the heat to medium

Correct the flavour by tasting it first and if you need you can add seasalt and sugar. Bring to a boil until the leek cooked (you can add with hot water if you feel you need more stock). Remove from the heat.

FOR SERVING
To soften the vermicelli, pour boiling hot water until soft and drain.

As the East Java style, soto and rice will serve together in a bowl.

In a bowl, place cooked rice, vermicelli, sliced cabbage, shredded chicken and sliced egg. Laddle hot stock over. Sprinkle 1 teaspoon garlic koyah, crispy potato chips and sliced Chinese celery leaves.

Serve with candlenuts sambal, kecap manis, slices of key lime and shrimp crackers on the side.

* Garlic Koyah Koyah Bawang Putih
Ingredients:
10 cloves garlic, thinly sliced and fried jadikan bawang putih goreng
75 grams a good quality of shrimp crackers, follow the directions on your package of crackers to fry

Methods:
Pound and stir fried garlic and shrimp crackers until blended and smooth. Ready to be used for sprinkle.

Source http://indonesiaeats.com/soto-ayam-lamongan-chicken-soup/

SOTO BETAWI/ Batavia Beef Soup

SOTO BETAWI/ Batavia Beef Soup
Category : Main course
Serves : 4 Persons

Soto betawi, one of hundreds well known soup variation in Indonesia. Betawi reverse from Batavian in Dutch for ethnic group in capital city now Jakarta.

I don't know when the soup was created but I know it taste delicious with steamed rice or sticky rice cake even with dinner rolls, it become fussion food when it served with dinner rolls.

Ingredients :
800 gr beef
1000 ml water or beef stock(add as need)
700 ml milk coconut
4 tbsp dessicated coconut, roasted in pan and ground
3 bay leaves
2 tbsp oil

Paste :
3 red chilli(can be subtituted with 1 paprika)
3 shallots (can be 5 to 7 for small size)
3 cloves garlic
10 peppercorns
1/4 tsp cumin powder
1 cm ginger
2 cm lemongrass, slices
3 cloves a dash of pepper
a pinch of salt (add as need)

garnish :
tomato, cut in four
boiled potato
spring onion
fried shallots
belinjo crackers

Condiment:
bird eye chilli, boiled
salt

ground together.

Methods :
Poach the meat when its cooked cut in cubes. Add all ingredients and paste ingredients until the soup oily. Serves with garnish and condiment on top.

Source :  http://en.petitchef.com/recipes/soto-betawi-fid-508093

Nasi Liwet

Nasi liwet is a traditional rice dish in Indonesia, especially in Java. Rice is one of the most important staple foods in Indonesia, and it's eaten at most meals. Nasi liwet is made by slowly cooking the rice in coconut milk. It can be eaten at any time of day, and it is often cooked in the traditional way over an open fire and served on banana or teakwood leaves. It is often accompanied by chicken, boiled eggs, or vegetables.

On the Indonesian island of Java, nasi liwet is a popular traditional dish. Java is the fifth largest island in Indonesia, but it is the most populated, with about 60 percent of the country's people residing there. The people consume a typical Indonesian diet, and meals are often social occasions. Some areas of the Indonesian islands are able to produce as many as three rice crops per year.

Rice is one of the most important staple foods in the Indonesian diet. It is prepared a variety of different ways and it is eaten with almost every meal. When they gather for a meal, every person present gets a dish of rice, then he or she selects more food from an array of side-dishes and adds to the plate.

Nasi is the Indonesian term for rice, and nasi liwet refers to one of the many ways that it is prepared in Indonesia. When preparing nasi liwet, the rice is cooked in coconut milk instead of the standard method of cooking it in water. The rice is usually cooked in a clay pot, often over an open fire. White or brown rice can be used, but white is more traditional.

Along with the coconut milk, salt, other spices, or even chicken bouillon can be added for extra flavor. The rice picks up the flavors of the cooking fluid as it is absorbed, yielding the unique taste of the nasi liwet. The rice and coconut milk mixture is usually cooked for a long time, until all of the fluid is absorbed, and then it can be steamed for an additional 35 to 40 minutes. The end result is soft, fluffy, flavorful rice that is slightly sweet due to the coconut, and it is reputed to be very filling and satisfying.

Nasi liwet is traditionally served on a banana or teakwood leaf, and many people still prefer this to plates because the leaves add to the aroma and may even stimulate appetite. It is usually served with an array of side dishes. Common accompaniments include proteins like chicken, tofu, or tempe. Slowly boiled eggs, known as telur pindang, and vegetables are also frequently served.

Pempek Palembang

Pempek or Empek-empek Palembang is a typical food made from fish and sago. In fact it is difficult to say that the center is pempek Palembang is because in almost all areas in South Sumatra produce.

Serve accompanied by the sauce pempek black-brown color called chocolate vinegar or cuko (Palembang language). Cuko made from water that heated, and added brown sugar, Cayenne tumbuk, garlic, and salt. Cuko friend is eating pempek the faithful, made spicy to increase appetite. There are also sweet for the cuko do not like spicy.

Type pempek is the famous "pempek Submarine" is a chicken egg is wrapped with the pempek dough and fried in hot oil. There are also others such as pempek lenjer, pempek rounded (or familiar with the name "ada'an"), pempek fish skin, pempek pistel (young papaya sliced content that has been spiced stew), pempek small eggs, and pempek curls.

Pempek can easily be found in the entire city of Palembang. Have to sell in the restaurant, there is a cart, and also have a hit. Also, each school canteen certainly have to sell pempek. 1980, pempek seller can assume 1 basket full pempek around the city of Palembang while walking selling food. Pempek now there are two types, namely Parempek mix between Pare and Pempek.

According to history, there have been in Jakarta since pempek entry of Chinese Immigrants to Palembang, which is around the 16-th century, when Sultan Mahmud Badaruddin II in the power-Palembang Darussalam Sultanate. Name empek-empek or pempek believed to come from a "stale", which is a descendant of an old man to China.

Based on Folklore, about a year in 1617 fuggy aged 65 years living in the area of assembly (edge Musi River) are concerned about witnessed abundant catch of fish in the River Musi. Of the catch is not entirely used correctly, and only a fried dipindang. The Sweaty and then try an alternative to other processing. He Giling mix the fish meat with tapioca flour, so that the resulting new foods. New food sold by the Sweaty biking around the city. Therefore, it is called as "stale pek ...", then the food is finally known as empek-empek or pempek. [1]

However, this story of the people should be more because of new cassava Portuguese introduced the nation to India in the 16 century. In addition velocipede (bicycle) new, known in France and Germany in the 18 century. However pempek is a very possible adaptation of Chinese food such as fish Baso, kekian or ngohyang.

Initially made from fish pempek Belida. However, with increasingly rare and expensive price Belida fish, fish, fish is replaced with a cork cheaper price, but with the feeling that remains palatable.

In the next development, also used other types of river fish, such as fish putak, toman, and persuasion. Also used the type of fish such as sea Tenggiri, Kakap Red, parang-parang, yellow tail, and the fish.

Pempek one of the dough, there are many foods that can be produced, depending on the composition and processing, and end the pattern continued. Are Laksan, Tekwan, Model, and Celimpungan. Laksan and celimpungan presented in a sauce containing coconut milk, and while the model presented in tekwan dressing that contains the elephant ear, head of the shrimp, and other spices

http://www.blogger.com/post-edit.g?blogID=4884185289881754466&postID=8859343627530512081

Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass




Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Source :
http://original-indonesian-recipe.blogspot.com/

Onde-Onde Mojokerto

Onde-Onde Mojokerto

Onde-onde is one of traditional cakes in Indonesia, and particularly being famous in Mojokerto since Majapahit era. We can find Onde-onde in traditional market or in some stores or even in fancy restaurants. Moreover, we can find this cake in China town in Indonesia or in every corner of the world.

Onde-onde is made from wheat flour or glutinous rice flour, which is fried or boiled and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside. Another variation is only made from wheat flour and there is color-coded on the surface like a white, red, or green, it known as wheat onde-onde, the typical onde-onde from Mojokerto.

Mojokerto, is famous by its called by Kota Onde-onde or Onde-onde city. In fact, there is one particular onde-onde producer that wellknown among the society, which is Boliem. We can say that Boliem is a pioneer in the production of onde-onde in Mojokerto. Boliem is a family business that now has spread its stores in the town of Mojokerto. The characteristic from onde-onde Boliem is, it always wrapped. So each onde-onde be wrapped in wax paper that has logos Boliem on it. It makes the differentiate from other manufacturers of onde-onde. So it looks neat, and clean.


Source : http://eastjava.com/blog/2011/01/10/onde-onde-mojokerto/

Rendang

Rendang

Lamb rendang
Origin
Place of origin	Indonesia
Region or state	Minangkabau, West Sumatra
Dish details
Course served	Main course
Serving temperature	Hot or room temperature
Main ingredient(s)	meat (beef, lamb or goat), coconut milk, chili, various spices
Variations	Chicken rendang, Itiak (duck) rendang, liver rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,^[1] and is now commonly served across the country.^[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.^[3] Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.^[1] In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah^[4] as early as the 1550s.^[5]

In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.^[6]

Composition

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.^[7]

Types

There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.^[3]

Rendang is often served with rice, ketupat (Indonesian compressed rice cake), and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.

http://en.wikipedia.org/wiki/Rendang

How To Make A Clean Nasi Uduk

Nasi Uduk is very popular in Java especially West Java and Jakarta areas. It's a Betawinese Scented coconut Rice.


Many people asked me did you make your nasi uduk with a rice cooker or the old style one? Before I answered that question, I will explain first what the old style is. It's an Indonesian traditional way to cook rice, by boiling the rice and water (if you going to make nasi uduk, add spices and coconut milk as well) until liquid evaporates, then move the rice to a on-stove steamer and cook until is done.



My answer is, I make nasi uduk, nasi kuning (yellow rice), bubur (rice porridge) with a rice cooker. I utilize my rice cooker for almost everything, including making lazy soup.

The last time, I made nasi uduk, it came out a bit brown due to the use of coriander. I figured out that I needed to buy a package of muslin bags to put my spices in. Finally, I found the unbleached muslin bags. To find muslin bags is easy, but it's a bit harder to get the unbleached one. However, if you like sewing, you can make the bags by yourself.

Source :
http://en.petitchef.com/recipes/how-to-make-a-clean-nasi-uduk-fid-900565

Fried Rice ( Nasi Goreng )

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.

Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Source :
http://www.indochef.com/indo_23.shtml

How To Make Tahu

Another Indonesian Food is Tahu
How to make it ???

How To Make Tempe

How To Make Tempe

This Vidio was taken From You Tube

 

Indonesian Ingredients A-F

ANCHOVIES, DRIED (ikan teri): small salted dried anchovies are used to season some dishes. Available in most Chinese stores. Unless they are very tiny, anchovies are usually less than 2.5 cm (1inchi) long. Discard  the heads any any black intestinal tract before frying.

BASIL (daun selasih, daun kemangi): Two varieties of this fragrant herb are found in Indonesia. They are generally added to dishes at the last minute for maximum flavour. daun kemangi has a lemony scent, while daun selasih (identical to Thai horopa) is more similar to sweet European basil, which can be used as a subtitute.

BEANCURD(Tahu): Beancurd, introduced by the Chinese, is now widely used in vegetable dishes and salad, providing inexpensive protein. Beancurd is sold in cakes about 8 cm (3 inches) square. This beancurd is sometimes compressed to expel much of the moisture forming hard beancurd cakes. Do not confuse regular beancurd with soft or 'silken' beancurd sold in many stores abroad; this is commonly used for Chinese soups and in Japanese cuisine.

CANDLENUT (Kemiri): A round, cream-coloured nut relating to the macadamia and Queensland bush nut, this has an oily consistency used to add texture and a faint flovour to many dishes. Store in the fridge as candlenuts turn rancid quickly. Subtitute with macadamia nuts, raw cashew or almond.

BILIMBI, SOUR (belimbing wuluh): This pale green acidic fruit about 5-8 cm (2-3 inchi) long, grows in clusters on a tree. A relative of the large, five-edged sweet starfruit, Bilimbi is used whole or sliced to give a sour tang to some soups, fish dishes and sambals. Sour grapefruit or tamarind juice can be used as subtitute.

CARDAMOM (kapulaga): About 8-12 intensely fragrant black seeds are enclosed in a straw-coloured, fibrous pod. Try to buy the whole pod rather than cardamom seeds or powder for maximum flavour, and bruise lightly with the back of the cleaver to break the pod before adding to food.

CELERY (seledri): The celery used in Indonesia is different from normal western variety, with slender stems and particularly pungent leaves. It is often refereed to as 'Chinese celery' abroad and is used as a herb rather than vegetable.

CHILLIES (Cabai, also called cabe or lombok): Several types of chilli pepper are used with the amount of heat increasing as the size diminishes. Green chillies are the unripe fruit, and have a flavour different from ripe red chillies. Fresh, finger-length red chillies are the most commonly used in some dishes, especially in Sumatra. Dried chillies should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chillies are the tiny fiery bird's-eye chillies (cabe rawit). To reduce the heat of the dish while retaining the flavour, remove some or all of the seeds. Be careful to wash your hands throughly after handling chillies as the oil can burn your eyes and skin. You may even like to wear rubber gloves.

CHIVES, COARSE (Kucai): Coarse chives, flat leaves about 30 cm (12 in) long, are used as a seasoning; although the flavour is more delicate, spring onions (scallions) can be used as a subtitute.

CINNAMON (kayu manis): The thick, dark brown bark of a type cassia is used in Indonesia, not true cinnamon. The latter is more subtle in flavour and considerably more expensive. Always use whole bark, not ground cinnamon.

CLOVES (Cengkeh): This small, brown, nail shaped spice was once found only in the islands of Maluku. Cloves are used in cooking les frequently than one might expect, but add their characteristic fragrance to the clove scented cigarettes or kretek popular through out Indonesia.

COCONUT(Kelapa):Coconut are widely used in Indonesia, not just in cooking but also for plam sugar, alcohol, housing, utensils, and charcoal. The grated flesh of the coconut is frequently added to food; it is also squeezed with water to make coconut milk.

 To make fresh coconut milk, put the flesh of 1 freshy grated ripe coconut into a bowl and add ½ cup of lukewarm water. Squeeze and knead the coconut thoroughly for 1 minute, then squeeze handful by handful, straining into a bowl to obtain thick coconut milk. Repeat the process with another 2 ½ cups of water to obtain thin coconut milk.

Coconut milk can be deep frozen, thaw and stir throughly before use. The best subtitute for fresh coconut milk to be used with vegetables, seafood, meat and for sauces is instant coconut powder, sometimes sold under the name 'santan'. Combine this with warm water as directed on the packet. For the richer, cremier flavour required for dessert and cakes, use tinned coconut cream.

CORIANDER (ketumbar): Small straw coloured seeds with a faintly orange flavour, coriander is of the most commonly used spices in Indonesia, and is often used in conjuction with white pepper and cumin.

CUMIN (jinten): Together with coriander and pepper, this small beige elongated seed is one of the most commontly used spices in Indonesia. Take care not to confuse it with fennel.

FENNEL (jinten manis): This seed is simiar to cumin, although slightly fatter, whiter, and with a distinctive fragrance reminiscent of aniseed. 

 Source

 http://www.tasty-indonesian-food.com/ingredientsaf.html