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Some common ingredients used in Indonesian cuisine:Though many ingredients used in abundance are everyday ingredients like: capsicum esp. the green and red varieties, cardamoms used whole or ground, small hot red chillies large mild red chillies, coriander, cumin, curry leaves, eggplants, ginger, groundnut oil, spring onions, tamarind, turmeric and others, there are some less known names, which would require a short description. Most of the ingredients would be available easily in asian provision stores, and the local greengrocers.
Rice and noodle form a part of their staple meals, rice known as beras, and cooked rice known as nasi, bumbu or spice, vegetables(sayur) amd bakmi(noodles) make up many dishes of the vegetarian platter.
Candlenuts: Also known as kemiri, there look like macadamia nuts but taste like brazilnuts.
Chinese cabbage: Looks like a huge head of well-packed salad leaves or lettuce, rather than like a cabbage. The crisp, crunchy delicate flavour adds not only taste, but colour and beauty to any dish.
Coconut milk: This is obtained by grinding 1 fresh coconut with 500 ml. water till very smooth. Strain and use as required.
Coconut cream: When coconut milk is kept aside to stand for 6-7 hours, a thick white frothy liquid settles at the top, this is coconut cream.
Indonesian Dishes Index
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