|
|
|
|
|
|
|
|
Kitchen Ingredients - Part IFine dry noodles: These are more like thin spaghetti, but wound into palm sized bundles.
Ginger: Fresh ginger is used much more than the dried varieties. If fresh galangal is available, it would be welcome to substitute it for ginger, but it has a slightly woody, slightly bitter flavour. We have two varieties of galangal, greater (laos) and lesser (kenchur), the latter of which is used more popularly by Indonesians. It is more pungent in taste than laos.
Lemon grass: A tall growing grass with a citrus flavour, the leaves are used in some regions of india to make a herb tea. It is the base end of the stem that impart the maximum flavour. Many dishes require it to be used in big pieces and removed prior to serving, because it is very coarse. These days it is readily available fresh as well as dried. But in its dried form it will have a different flavour.
To use, peel and either bruise or slit the stem, chop and blend till coarse, tie in a pouch of muslin cloth, and remove before serving dish.
Palm sugar: this is a dark brown sugar made from the coconut palm flowers. It comes in hard solid blocks, and one can cut off amount required, then pound or grate it.
Rice flour: small grain variety rice is washed, drained, dried till almost brittle again, then milled into a fine flour. It may be made from white or brown rice. It is used as a thickener for many dishes.
Indonesian Dishes Index
|
home | saroj cookbook | amul recipes | health and nutrition | contributions | features |glossary | tips | mailbag | ask saroj | links
|
