the unique flavor of tamarind should not be substituted. It can be kept covered in a refrigerator for up to a year.
Soy Sauce (Kecap Asin) A very familiar product in the West, regular soy sauce has become a staple in most American supermarkets. Used frequently in Indonesian cooking, regular soy sauce is an essential part of an Asian pantry. Most soy sauce varieties across Asia have the same consistency and salty flavor so there is no issue in substituting one brand for another. Asian grocery stores in the West carry a large variety of soy sauce brands while Western markets tend to feature Japanese brands such as Kikkoman. My personal favorite line of soy sauces is from the Lee Kum Kee brand, they have a large variety that includes low sodium options and different experimental textures for home cooks who are already familiar with Indonesian cuisine.
Sweet Soy Sauce (Kecap Manis) Sweet soy sauce is another ingredient that is constantly found in Indonesian cooking. Less salty than regular soy sauce, sweet soy sauce is thick and black with a rich sweetness. Used in both cooking and as the main ingredient in many sauces, several varieties of sweet soy sauce can be found in Asian markets. Good-quality Indonesian sweet soy sauce includes brands like Cap Sate and Kecap Bango. However, the Indonesian brands can often be difficult to find so, when necessary, substitute with the easily found Lee Kum Kee brand of sweet soy sauce.
Tempeh In recent years, Tempeh, produced from nutrient and fiber rich soybeans, has gained popularity in the West as a protein super food. Indigenous to Indonesia, a natural culturing and fermentation process condenses soybeans into a cake-like form making Tempeh. This unusual ingredient can be easily found in the produce section of most western markets as well as Asian stores. It can keep in the refrigerator for a week or so; if frozen it can be kept for six months.
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