INDONESIAN FOOD

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.