sold in Western markets because these have a completely different taste, texture, and size.
Misoa (Somen) Thanks to the Chinese influence in Indonesia, Misoa noodles or somen, are a popular noodle that’s used mostly in soups. Misoa are white, thin noodles boasting a very mild, gentle flavor, and soft texture thanks to the stretching it undergoes during production. When cooking with Misoa, it’s important to remember that these noodles absorb so much liquid and so maintaining a proportion of the noodles and soup is crucial to the success of the dish. Commonly sold in Asian markets along with other dry noodles and usually near the soba buckwheat noodles, it is typically packaged in already portioned bunches.
Rice Stick, Noodles (Bihun) Rice stick noodles are known in the West by several names, such as thin rice noodles, rice vermicelli, or chow fun. Made from rice, Bihun is very different from the heavier and richer egg noodles. A wide variety of rice noodles are sold in Asian markets and it’s important to purchase the right type. Some brands from China produce rice noodles that appear slightly curly and in my experience, those yield flavorless and rubbery noodles. The ones to look for have a uniform off-white coloring and are typically packaged in large bunches with a smooth, even texture throughout. Do not confuse rice noodles with the clearer mung bean noodles, (known in Indonesia as Soun) or the larger sized varieties of Vietnamese rice noodles used for Pho.
Cellophane, Noodles Also known as glass noodles, these are made from the starch of mung beans (or other bean products) and, as the name implies are glassy in appearance. They are highly absorbent and will pick up the flavors of the dish. Be careful when cooked with oil because the absorbent qualities can make them greasy.
Indonesian Palm Sugar (Gula Jawa) This type of palm sugar is also known as Gula Merah, or red sugar, and is one of the most misinterpreted ingredients in the West. This is a dense sugar derived from the palmyra palm but is extremely different from palm sugars typically sold in western markets. While the western varieties of palm sugar are also hard and dense, they are a light to dark brown in color and less moist than Javanese sugar. Javanese sugar has an earthy aroma and deep sweetness with a color closely resembling molasses. In Asian markets in the West I’ve only encountered one type of Indonesian Javanese sugar sold and those are in cylindrical shapes covered in white plastic wrap with the words “Gula Jawa” printed on the packaging. This wonderfully rich and full-bodied sugar is unique to Indonesia, its flavor and moist, crumbly texture has no imitators. When recipes call for Javanese sugar, it is best not to substitute. These days most Asian markets carry it, along with online Asian grocery stores. When absolutely necessary, substitute with dense, tightly packed dark brown sugar. Store in a cool dry place.
Peanuts (Kacang) Recipes calling for peanuts in Indonesian cuisine typically refer to the unsalted, raw version. In Indonesia, the raw nuts are widely sold in their original shells, while in the West, an easier to use the dry version that’s readily available in plastic pouches already de-shelled. Many Indonesian dishes and condiments feature a bold, nutty flavor, making this an indispensable ingredient in an Indonesian kitchen. When working with the raw peanuts, it’s important to dry roast them for a few minutes in a wok or heavy pan until they are lightly browned before going on to combine them with other ingredients. They store easily: three months in a dry place; six months in the refrigerator; indefinitely if wrapped in plastic and placed in a freezer.
Rice (Beras) No other ingredient can be a more vital in Indonesian cuisine than rice. Its raw form is known in Indonesia as Beras, while after cooking it is referred to as nasi. Indonesians love their rice, often eating the popular carbohydrate as many as three times a day. Though its usage can be found in the infamous dishes of Nasi Goreng (fried rice) and Chicken Porridge (Bubur Ayam), regular white rice reigns supreme as the staple of meals. The inclusion of white rice in meals is what allows Indonesians to enjoy so many savory and spicy dishes and condiments. Stews, curries, and stir-fries are also all eaten with white rice. In fact, the only time white rice is left out of a meal is when noodles take its place as the main starch. Found in the grains section of the grocery store, it should be stored in a cool, dry place.
Rose Syrup (Sirup Mawar) Rose syrup is an important ingredient in making many Indonesian drinks and desserts. With no remotely similar products anywhere in the world, its presence in recipes cannot be replaced. Boasting a deep red hue and a luxuriously thick consistency, rose syrup carries the fragrance of its namesake and translates into a distinctive floral sweetness on the palate. Produced only in Indonesia, a few brands of rose syrup can be found in Asian markets, though the Indonesian kind should not be confused with varieties from India. Those from India possess a completely different color, texture, and flavor that cannot be used in Indonesian cooking. All Indonesian brands selling rose syrup have unmistakable packaging—clear glass bottles that show the rich redness of the syrup and labeled “Rose Syrup” and/or “Sirup Mawar.” Keep in a dry place or refrigerate.
Sambal Oelek When cooking Indonesian cuisine outside of Indonesia, ready-made Sambal Oelek is an invaluable ingredient that adds a tangy spiciness and a rich texture to dishes because of the seeds. Traditionally made with red chili peppers, Sambal Oelek typically has salt, sugar, and vinegar in it. The most widely available types are sold in clear, plastic bottles with bright green caps. All versions of Sambal Oelek are clearly marked with this name and should not be confused with the large variety of other spicy condiments such as sambal badjak or sambal terasi, many of which are sold side-by-side in Asian grocery stores. Using the Indonesian version of Sambal Oelek is preferred, however, it can be difficult to find in American markets. Substituting any Thai or Chinese version is fine as long as the product is clearly marked with the words “Sambal Oelek.” Store in the refrigerator after opening.
Shallots (Bawang Merah) Of the onion family, shallots are mistakenly believed to originate in Asia, this is not surprising considering its wide usage in most Asian cuisines. In Indonesia, shallots are commonly used both in cooking and in the popular condiment, Acar. With a milder and sweeter flavor than regular onions, shallots add a subtle sweetness to dishes, as well as lending a chunkier texture in most of the pastes that are the foundation of many Indonesian stews, curries, and stir-fries. Shallots are readily available in the produce sections of both western and Asian markets. They keep fresh for a couple of months if stored in a dry area.
Sweetened Condensed, Milk (Susu Manis) Used sparingly in drinks and desserts, sweetened condensed milk has found popularity throughout Indonesia. Produced from cow’s milk that has sugar added and water removed, condensed milk has a thick, molasses-like consistency with a creamy, light yellow color. Richly sweet, this ingredient is used mostly as a drizzle over Indonesian desserts and as a sweetener in iced beverages or hot coffee. Sweetened condensed milk is easily found in both western and Asian grocery stores, sold in cans that can remain fresh in the pantry for years if stored unopened. Once opened, it’s best to transfer the condensed milk to a squeeze bottle to stay fresh longer in the refrigerator and for ease of use.
Tamarind Concentrate (Asem) Indonesians use large amounts of tamarind in many dishes, primarily in soups. In earlier years, fresh tamarind pulp was used to flavor dishes but these days it’s easier to use the concentrated version that’s readily available in Asian markets as well as some western
