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Kitchen Ingredients - Part I -- Kitchen Ingredients - Part IIScrewpine (pandanus ordorus): This is a tropical plant , the smaller variety of which is used as a flavouring and colouring agent for rice and puddings in Indonesia and malaysia. The sharp swordlike leaves are used for this purpose.
Sesame seed oil: A very pungent smelling oil, extracted from sesame seeds, is used as a flavouring, but small quantities.
Snow peas: These a flat, bright green, delicate pods of peas, sweetflavoured and used whole in most cases. Soya sauce: Extracted from fermented soyabeans, it may be light or dark in colour and therefore varies in degrees of flavour too.
Kecap is the light soya sauce, which is salty and thin in consistency. Kecap manis is dark, thick and sweet to taste.
Tamarind or Asam: This acts as a souring agent for the dish. The pods are plucked ripe from the tamarind tree, shelled and strings removed, seeds removed too. It is sold as a firmly packed block of deseeded and peel tamarind.Required amount may be knocked off, loosened, immersed in hot water for a while, and then mashed with hand. The thick juice is strained, pulp discards and juice used as required. Nowadays tamarind paste and tamarind sauce are easily available in asian stores, and need only to be used directly.
Tofu: A white paneerlike preparation, made from soyabeans, is used in many vegetarian preparations.
Rice vermicelli: These are thin, white, partially opaque, rice noodles, available in skien shaped bundles.
Indonesian Dishes Index
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