Indonesian Cooking. Dina Yuen
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 or substituted for the kind typically 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