Glossary of Ingredients

Source : Merry's KitchenBasil, Lemon (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil. Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture...

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Vegetables Spice Paste (Bumbu Sayur)

Ingredients:8 shallots, peeled and chopped10 cloves garlic, peeled and chopped2 inches kencur root, peeled and chopped12 inch laos, peeled and thinly sliced4 inches fresh turmeric, peel and sliced2 Tbs. vegetable oil1 stalks lemongrass, bruised1 salam leaves6 large red chilies, finely sliced3-5 small red chilies1 tsp. coriander seeds1 tsp. salt1 tsp. coriander seeds1 tsp. dried shrimp paste¼ tsp. ground...

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Sweet Soy Sauce (Kecap Manis)

This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US.Ingredients:2½ cups sugar2¾ cups Chinese dark soy sauce3 cloves garlic, cracked½ tsp. star anise pods2 salam (Indian Bay) leaves2 pieces laos (galanggal)½ cup waterInstructions:Carmelize the sugar in...

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Seafood Spice Paste

Ingredients:10 large red chilies, seeded and chopped6 cloves garlic, peeled and chopped15 shallots, peeled and chopped4 inches ginger root, peeled and chopped4 inches fresh turmeric, peeled and chopped (or 4 tsp. powder)1 medium size tomato, skinned and seeded1 Tbs. coriander seeds10 candlenuts1 tsp. dried shrimp paste (terasi)4 Tbs. vegetable oil3 Tbs. tamarind pulp2 salam leaves2 stalks lemongrassInstructions:Process...

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Coconut Milk (Santan)

The best coconut milk naturally comes from fresh coconut. However, dessicated coconut, coconut powder and the commercially available coconut milk are excellent substitute. How to choose the right coconut: For oily dishes, such as Spicy Coconut Beef (Rendang), choose old coconuts. This type of coconut is typically dry and has dark brown skin.For medium oily dishes, such as Vegetables Stew (Sayur...

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Chicken Spice Paste

Ingredients:14 shallots, peeled and chopped26 cloves garlic, peeled and chopped1 inch kencur root, peeled and chopped1½ inch laos, peeled and chopped10 candlenuts5 inches fresh turmeric, peel and chopped (or 5 tsp. turmeric powder)4 Tbs. chopped palm sugar4 Tbs. vegetable oil2 stalks lemongrass, bruised2 salam leaves10 red hot chilies, finely slicedInstructions:Put shallots, garlic, kencur, laos, candlenuts,...

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Chicken, Beef, Pork & Duck Broth

Ingredients:11 lb. chicken bones, chopped in 1-inch pieces1½ cups chicken spice paste1 stalk lemongrass, lightly bruised3 fragrant lime leaves2 salam leaves1 tsp. black peppercorns, coarsely crushed1 tsp. saltInstructions:Rinse bones until water is clear, put them in a large stockpot with cold water to cover and bring it to a boil. Drain water, wash bones again under running water. Return bones...

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Beef Spice Paste

Ingredients:10 shallots, peeled and chopped6 cloves garlic, peeled and chopped4 inch laos, peeled and chopped2 inches ginger root, peeled and chopped10 candlenuts4 Tbs. chopped palm sugar4 Tbs. vegetable oil10 small red hot chilies, finely sliced6 large red chilies, seeded and chopped1 tsp. coriander seeds1 Tbs. black peppercorns2 salam leavesInstructions:Combine all ingredients, except oil and...

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Basic Spice Paste

This paste is used mainly to neutralize the strong flavor of suck, lamb or pork.Ingredients:25 shallots, peeled and chopped12 cloves garlic, peeled and chopped7 large red chilies, seeded and chopped2 inches laos, peeled and chopped2 inches kencur root, peeled and chopped4 inches fresh turmeric, peeled and chopped1 Tbs., coriander seeds6 candlenuts2 tsp. dried shrimp paste½ tsp. black peppercorns1 pinch...

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