Indonesian Cooking. Dina Yuen
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 stores. Tamarind lends a piquant sourness to dishes, along with a beautiful, rich brown hue. Tamarind concentrates available in the West possess a thick consistency similar to tomato ketchup, allowing for a thicker consistency when used in soups and stir-fries. More powerful than lime or lemon, 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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