accent in the balance of complex flavors without screaming its presence aloud. Commonly sold in both western and Asian markets in either small bottles or plastic pouches found in the spices section. Ground coriander should be stored in a cool, dry space.
Dry Ground, Chili Peppers (Bubuk Cabe) Several species of chili peppers are used in the production of the dry ground version, depending on the nation of origin. Red bird’s eye chili peppers are often used to make this spicy condiment. The peppers are dried out under the sun, then either mashed up into the powder or ground up using a food processor. Dry ground chili pepper is a fantastic substitute for the fresh peppers not always available in the West. These days American supermarkets carry some type of Dry Ground Chili Pepper. Chinese versions typically use a wok-roasted method, lending a slightly burnt aroma, while Indonesian, Thai, and Vietnamese versions are spicier and smoother in texture. All Asian grocery stores carry various versions of Dry Ground Chili Peppers. Store in a cool dry space.
Dried Shrimp Paste (Terasi) These days it seems that every Southeast Asian nation has produced its own version of dried shrimp paste, each with an individual texture, odor, and flavor. In general, they can be interchanged in recipes, but try to use the Indonesian version when cooking Indonesian cuisine. Indonesian shrimp paste is known as terasi, which is typically sold in small blocks covered in a plastic wrapping. Shrimp paste (and the Malaysian shrimp paste known as belachan) is so tightly packed that, unlike the Thai version of shrimp paste, it is a hard block that requires cutting with a knife before using. Boasting a beautiful, dark aubergine hue, shrimp paste has the strongest, most full-bodied aroma when cooked compared to its other Asian counterparts. Indonesian shrimp paste is not always readily available in the West so, when necessary, substitute with the more easily found Thai shrimp paste, which typically comes in a white plastic tub with a red cap.
Galangal (Lengkuas) In the same family as the ginger root, galangal is often confused with ginger or turmeric due to their similar exteriors. Galangal boasts the lightest skin amongst the root family, though unlike ginger, it typically has darker, thin brown rings along its root. On the inside, galangal is almost always the lightest in color amongst the roots, with a soft creamy yellow color. It is also one of the toughest roots to work with, requiring either a very sharp or heavy knife to cut through. Galangal has a soft camphor-menthol aroma and is used in Indonesian soups, lending a more intense heat similar to ginger. Galangal can be found as whole roots in Asian grocery stores and often in its powder form. Stored tightly in resealable plastic bags, it can be kept in the freezer for several months.
Garlic (Bawang Putih) Indonesian cuisine would not be as profoundly rich or aromatic without garlic. Used extensively throughout Indonesia, garlic is one of the most popular ingredients in the country. Its most typical use is either in a finely minced form for cooking or mashed as part of sauces and sambals. Garlic’s role in Indonesian cuisine is varied, ranging from dominant to subtle. Garlic cloves are available everywhere in both western and Asian supermarkets in the produce sections. They should be stored in a cool, dark place and allowed to breathe. They can be frozen but fresh garlic is optimal.
Ginger (Jahe) Ginger root finds it origins in Asia and is central to Indonesian cuisine. Similar in appearance to turmeric, ginger is a hard root with light to medium brown skin. Its flesh differs from turmeric though, with a light golden color when at its peak stage. Ginger’s pungent, spicy base lends heat to stir-fries and soups, in addition to its delicate aroma. Ginger is used in savory dishes and also in desserts and warm teas. Young ginger imparts the greatest amount of sweet juice while stale ginger should be avoided. You can tell if ginger is too old by pressing firmly on it; if it is too hard and doesn’t give off a faint aroma, it is probably stale and will taste bitter. It can typically be found in the produce section of grocery stores. They can be stored in the refrigerator in a paper bag for a few weeks. They can also be peeled and sliced and stored in a jar of sherry.
Kaffir Lime Leaves (Daun Jeruk Purut) These leaves add an unmistakably fresh aroma to Indonesian cuisine. Used in many soups and stir-fries, kaffir lime leaves are unique and impossible to substitute. The leaves are used both fresh and dried. Stored in the freezer in air tight bags, these leaves can last a remarkably long time, retaining their flavor and scent. They can be found in the frozen food section of Asian grocery stores or purchased through online retailers.
Lemongrass (Serai) In the past decade or so lemongrass has become more widely available in the western hemisphere. This has made creating authentic Indonesian dishes much easier. In western supermarkets, lemongrass is usually available in the produce section in an already finely minced paste sold in plastic tubes. In Asian supermarkets, lemongrass comes in a larger variety of forms, ranging from its entire original stalk to finely minced and even thinly sliced (the latter two usually packaged in small plastic tubs). The refreshing and light citrus essence of lemongrass is difficult to mimic, but some cooks will substitute with lime zest. They will store in the refrigerator for up to three weeks, or can be frozen for up to 6 months without losing their flavor.
Limes (Jeruk Nipis) An easy to find ingredient, limes are a staple in Indonesian cuisine, used in cooking and in food presentations as a garnish. Bursting with freshness, limes exert a tangy bite, a welcome addition to heavier dishes or hot soups. Most Indonesian stews and soups arrive at the table with lime wedges on the side, brightening the complex flavors of these meals. Limes are also used in fresh sauces and condiments as opposed to their mass production counterparts that use vinegar to cut costs. A good lime should have a smooth texture, a uniformly green vibrant color and should be somewhat soft to the touch. Found in the fresh produce section of your grocery store, they will stay good for a week or two before they start to lose their flavor. They can’t be frozen.
Nutmeg (Pala) Indigenous to the Banda Islands of Indonesia, nutmeg is widely used around the world, particularly in western desserts. Few realize its roots are in fact in Asia, from a species of the evergreen tree that produces both nutmeg and mace. Lending a low-toned, aromatic fragrance and distinctive sweet base, it is used sparingly in Indonesian cuisine as a subtle but key accent. Many Indonesian dishes influenced by the Dutch colonization feature nutmeg as an important ingredient. When recipes call for nutmeg, use either freshly ground nutmeg or already ground nutmeg. It’s readily available in the spice section of grocery stores. Store in a cool dry place.
Dried Egg Noodles, (Bakmi Kuning) As its names suggests, this variety of noodles is made from eggs and wheat. Influenced by the Chinese population, egg noodles are commonly used in Indonesian cooking and have become so popular through the generations that large business empires of pre-seasoned noodles and restaurants have been founded upon this one larger than life ingredient. In the West, Asian grocery stores carry a large variety, though the Chinese brands tend to dominate. Any type is fine for Indonesian cooking, though my personal favorites are those that closely resemble the ones found at my favorite noodle restaurant in Indonesia these are curly and come packaged in small rounds. These dried egg noodles are not to be confused
