Francis Kuijk
bamboo shoots / rebung
The shoots (or sprouts) used in cooking grow at the base of the ground of the plant.
Shoots are usually sold pre-cooked and vaccuum sealed in whole shoots, as well as in strips or jullienned (matchsticks) in jars or tins. These forms still need further cooking in recipes.
bean sprouts / tauge
Are sprouted from green mungbeans and are a great source of nutrients. Bean sprouts should be cleaned before using in recipes (see film clip). Sprouts are often added to recipes at the end of preparation once the heat has been turned off, or soaked for 1 minute in boiled water, then drained.
Cleaned bean sprouts keep well in the fridge for 2-3 days if stored in water which is freshened daily.
(fermented) black beans / taoco
Fermented black beans are a salty, umami flavoured bean, traditionally used in Chinese cuisine (where there is also a red bean variety). Black beans when purchased in a somewhat dried form, vaccuum sealed. Due to their saltiness they need to be rinsed and drained before using. They can also be found tinned in a thick brine type liquid. Black bean wok sauces available in bottles is a different product again as they contain additonal aromatics.
cake emulsifiers / pengemulsi
Cake emulsifier is a stabiliser often used in Asian cakes. It aids in providing a light and even crumb in baked or steamed cakes, and has the capacity to help ingredients emulsify better than they normally would with their natural properties, e.g. oils mix more homogeneously into batters resulting in a lighter, fluffy cake.
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A natural alternative can be an extra egg yolk or using lecithin, however I find it doesn't achieve the same result.
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There are 3 varieties available in many Asian supermarkets. These are;
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Ovalett (neutral flavour)
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SP (vanilla flavour)
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TMP (neutral flavour, yellow in colour)
candle nuts / kemiri
Candle nuts are about the size of a macadamia nut and have a similar fatty texture. They cannot be consumed as is, they must be dry roasted and ground before used in recipes, and can be bitter when used in excess. They don't have a particularly strong flavour, however leaving them out of recipes does not work. They also function as a thickening agent in dishes.
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Dry roast candle nuts in a frying pan without oil or butter until browned on most sides, or place them in the oven at 150 degrees for 15-20 minutes.
chili peppers / cabe, lombok
There really are many of different sorts of peppers available. In my recipes I usually use 2 types. The peppers on this page are about 10-12 centimeters in length and I use both red (cabe merah) and green (cabe hijau) in my recipes. The flavour of the green pepper is different than that of the red.
I find that the heat intensity in peppers varies per crop per season, so I often taste them to judge how many I will use (usually when I am cooking for others). To taste, slice a ring out of the middle of the pepper. You can also deseed the pepper to temper the heat.
birdseye chili peppers / cabe rawit
With their 4-5 cm length, birdseye chili pepers may be smaller in size, but pack a large punch in their heat intensity. I use both green and red peppers in cooking as these differ a little in flavour, sometimes ground in spice pastes or chopped in rings. In many recipes I leave the peppers whole so that it tempers the heat intensity a little, but offers the hit for those who enjoy it.
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Cabe rawit is often placed on the dinner table or when snacks are being served such as pasties (pastel) to eat as you would a condiment. It is then nibbled at each mouthful.
chayote, choko / labu siam
These pear-shaped fruits are 8-15 cm in length, have the flavour and texture comparable to a squash. In cooking the fruit takes on the flavours of the dish and does not need much cooking time.
creamed coconut / santen
This form of creamed coconut is a compressed product made from dried grated coconut. There are a few reasons working with this form of coconut has my preference.
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Firstly, as opposed to coconut milk, creamed coconut has the intense coconut flavour without the addition of "milk" liquid in the dish. In many cases a milky product works well (such as in sweets), but in other recipes the additional liquid is too "wet", and the milky colour can make the dish pale.
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Creamed coconut also has a binding and thickening effect, and is best added already chopped into smaller pieces.
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You will note that there is a seperation of fats in a block of creamed coconut (comparable to oil rising to the top in a dish once cooled). Remember to use in ratio. Creamed cocount should be stored in the fridge onced opened.
dessicated coconut / kelapa kering parut
Dessicated coconut is nothing more or less than shredded or grated dried coconut flesh.
It is used in dishes in various ways, including toasted, steamed or hydrated in water to be used as a coconut element or even to make coconut water.
coconut milk / kelapa susu
Coconut is a base flavour in many, many dishes in Indo food. Although coconut milk it is used a lot in main meal dishes, stews and soups, it is not usually the option I use. In these types of dishes I find the consistency too milky and it adds extra liquid when I don't need it. My preference is to use (compressed) creamed coconut in most cases.
However, for sweets it is definitely my "go to" ingredient. In puddings and cakes the richness of the coconut milk is exactly what's needed.
baby, young corn / jagung muda
Baby or young corn is sold in tins and is ready for consumption. When adding to dishes it does not need much cooking time, generally just enough to take on the flavours in the dish.
coriander / ketumbar
Coriander seeds (biji) are a staple in the Indonesia kitchen. They have a citrus-ish flavour with nutty undertones.
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To use, toast the seeds and then grind in a mortar & pestle or a kitchen aid (a koffie grinder works well, I have one just for spices). Ground coriander is readily available in most supermarkets and Asian grocers.
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None of my recipes contain coriander leaves (daon) as I personally don't cook with it in Indonsian food. In Thai however ... yumm
cumin / jintan
Cumin seeds (biji) are a staple in the Indonesia kitchen. They are related to parsely family, and are parsley-ish in flavour, with nutty undertones.
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To use, toast the seeds and then grind in a mortar & pestle or a kitchen aid (a koffie grinder works well, I have one just for spices). Ground cumin is readily available in most supermarkets and Asian grocers.
galangal / laos
Galangal is a staple in the Indonesian kitchen. It is part of the ginger family, has distinctive pink-brownish rings on the skin, and has firm whitish flesh, with a strong citrus-type flavour.
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It is available fresh for Asian supermarkets, but can also be found dried and in powder form.
ginger / jahe
Ginger is another staple in the Indonesian kitchen. It has a light brown skin, with a firm yellow colour flesh, and a strong peppery, citrus-type flavour.
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It is available fresh for Asian supermarkets, but can also be found dried and in powder form.
glass vermicelli / bihun kaca
Glass vermicelli, also known as glass noodles, is made from water and a starch such as from potatoes or mungbeans. They are usually netted together and sold in packets. Like other noodles need to be prepared in water before using in dishes. They have little to no flavour but take on the flavours of the dish in which they are used.
Indonesian bay leaves / daon salam
With it's distinct, slightly bitter and sourish flavour, the Indonesian bay leaf is not to be confused with the sweeter bay leaf used to in western and European cooking. The flavour is not the same and one cannot substitute the other.
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The leaves can be found fresh, frozen, dried or in powder form at your local Asian grocer.
jack fruit / nangka
Jack fruit is a tropical fruit with a unique flavour and quite pungent aroma. The flesh has colouring of a mango and a similar texture. When ripe the flesh is sweet and used in many sweets and desserts.
Young, unripened jack fruit (nangka muda) is also used in cooking. It is pale in colour, has a meaty texture and is often used in curries. Now a days it has become a popular vegetarian alternative in meat dishes.
kaempferia galangal / kencur
This root herb is part of the ginger family. It has similar colouring on the outer skin, however courser, and more knobby, and the root itself is generally thinner and/or smaller. The flesh is firm and pale in colour and has an unusual flavour which seems like a combination of ginger, pepper, galangal and earthy undertones. It is not a staple used in a majority of the dishes, but when specifically used in a recipe, it tends to hold an important role in the dish's flavour profile. In other words, if called for in a recipe, better to use it.
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Kencur is usually found fresh or in powder form at the Asian grocer.
kaffir limes / jeruk limau
These limes come from the kaffir lime tree and have a fresh and unique flavour. They are a staple in the Indo kitchen. The fruit are usually small, approximately 2-3 cm although recently I have seen larger fruits 3-4 cm.
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When used in a dish the whole fruit is generally used. The fruit is halved and juice squeezed into the dish, then the halves are often left in the dish also for extra flavour.
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The limes freeze well. Wash and dry them before freezing and they will only need a few minutes to defrost on the counter top when you need them.
kaffir lime leaves / jeruk purut
These doubled leaves come from the kaffir lime tree and have a fresh and unique flavour. They are a staple in the Indo kitchen, and to be honest, one of my most favourite ingredients to work with in all kinds of savoury dishes such as stews, soups, mains, side dishes, condiments and snacks.
The leaves have a fresh, quite pronounced flavour with an almost "warm" undertone. They are used whole in dishes and sometimes with the stem removed and then chopped finely.
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You will find them at the Asian grocer fresh, frozen, and dried.
lemongrass / sere
These thick citrussy stalks are used in a majority of the Indonesian dishes, so yes another staple. In most instances the stalks are stewed or cooked with the dishes in larger pieces.
Typically a stalk is cut into 3 and the stalks bruised with the blunt side of a knife to break open the flesh allowing for more flavour to infuse into the dish.
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Lemongrass can be found in many supermarkets and always at your Asian grocer, either fresh, frozen or in powder form and sometimes already minced in jars.
palm sugar / gula jawa
This form of palm sugar is actually a nectar from a specific palm tree, which is then cooked into a sugar syrup or molasses and then allowed to solidify. It has a rich dark, slightly sour flavour and preferably not be replaced by brown sugar in dishes. It is another staple in the Indo kitchen and is used in both savoury and sweet dishes.
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Gula jawa is can be found at the Asian grocer in disks (wrapped in bamboo) or a cylindrical shape. The latter has my preference so that it can easily be grated or sheared so it is fine enough to quickly dissolve during cooking.
pandan / pandan
This broad grass-like leaves grow in bunches on a specific palm tree. The leaves are quite firm to touch and have a sweet flavour. It is often referred to as the Indonesian vanilla. Although it is described as sweet, it is used in both savoury and sweet dishes.
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Pandan leaves can be bought fresh or frozen.
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Aside from pandan leaves, pandan extract or pandan paste is often used in sweets.
Blending fresh leaves with hot water in a food processor, then draining will give you a fresh extract. However, for sweets I prefer to use pandan extract or pandan paste, primarily because fresh made extract will give you extra liquid which is not always a wanted element in recipes.
petai stink beans, bitter beans / pete
As the name already indicates, these beans have distinct flavour and even more distinct odour that lingers in the mouth and body. The beans grow in pods, in bunches on petai trees and are usually sold de-podded, fresh, frozen or tinned/jarred.
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When cooking with the beans I usually chose to cut them smaller, simply because of the intense flavour of a whole bean. The beans are used the various dishes and condiments. They keep well in the freezer.
prawn crackers / krupuk udang
Prawn crackers (or any other flavoured cracker) are basically made from a dough made from a combination of a starch and primary ingredient of choice, and sometimes herbs and/or spices. The dough is rolled out, shaped and allowed to dry in the sun. Once well dried, the crackers are deep fried in oil.
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Prawn crackers are just one sort of the literally hundreds of varieties available. They can be made from various starches, fish sorts, vegetables, beans, tempeh, tahu ..... the list goes on. The one thing they do all have in common though is that are deep fried in oil, AND they should be properly dried before doing so. My aunt to this day will still lay out her krupuk to dry a few days before she deep fries them.
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The crackers of all sorts, both fried and ready for consumption and unfried, are available at the Asian grocers.
prawn, shrimp paste / petis
For this paste, prawns or shrimp are cooked and reduced together with fish, sugars and salt until there is a thick spoonable consistency. It is quite potent and unique in flavour and is used sparingly. It is different to the more frequently used trassi which is a fermented prawn product.
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Petis is usually sold in jars at the Asian grocer and should be stored in the fridge.
dried prawns, shrimp / ebbi
These little sundried and lightly salted prawns or shrimp offer an enormous amount of flavour when used in curries or stews. In this form they are usually used as an aromat instead of a meaty protein.
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To use, steep the prawns in boiled water for about 30 minutes. Use both the liquid and prawns in the dish and you will find that it bring a lovely complexity of flavour.
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Dried prawns can be found in the Asian grocer, usually in the fridge (despite their being dried by the way.)
rice / beras
There is alot to be said about rice as there are so many sorts and grains, e.g. long, short and medium grains, par-boiled, glutinous rice (also known as sticky rice), jasmine rice, pandan rice, basmati rice, wild rice, wholegrain ..... the list goes on.
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There are a few preferred rice sorts I work with. These are;
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Long grain rice & pandan rice
These grains are longer and once cooked the grains have a tendancy to stick slightly, as opposed to basmati rice which is still loose after cooking. It is great for serving with the various dishes, but also a good consistency for making nasi goreng (fried rice) or even longtong (rice cakes).
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Glutinous rice white & black (sticky rice)
This rice sort is quite sticky and is used in certain recipes for pricesly that reason. It is chewier than normal rice, and needs pre-soaking and is cooked as well as steamed before it can be eaten.
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Wholegrain
Not an authentic ingredient, but I do use it for the variety.
sambal oelek / sambal ulek
Sambal ulek is traditionally nothing more or less than ground chili's, that may or may not be ground with salt and/or sugar. It is eaten as a condiment, and is usually the "go to" sambal for cooking with.
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When making it yourself you can choose heat intensity by combining chili peppers with birdseye chili peppers. It freezes well. If your sambal seems a little dry, add a teaspoon of water.
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For cooking though I generally use store-bought product. Once opened the jar should be kept in the fridge.
soya sauce / kecap
In Asian cuisine there are many different types of soya sauces made from various products (which is sometimes not even soya beans) which are usually fermented and flavouring is added. Ingredient combinations are endless and therefore appropriate for different uses.
The most commonly used soya sauces in the Indo kitchen are;
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Kecap manis (sweet soy)
A sweetened slightly thick sauce (thickness of mapel syrup) which has been made with at least palm sugar and other aromatics such as staranise, ginger, galangal.
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Kecap asin (soy)
A thinner sauce which is salty. Generally we know this as "soy".
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Kecap sedang
Has a neutral flavour and is not very sweet.
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Kecap medja
Sweeter than kecap manis.
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Kecap kental
A thicker and sweeter version of kecap manis. Works well ik kecap sauces.
spring roll wrappers / kulit lumpia
When it comes to spring rolls opionion is divided about the wrappers. One school of thought is that home made is by far the best. These wrappers or skins (kulit = skin) are thicker than store bought which gives you a softer inside and lightly crunchy outside once deep fried. They are however more filling.
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Now a days we can buy wrappers ready made in many supermarkets and certainly the Asian grocer. These are basically made from flour, eggs and water and are paper thin, which ensures that your spring rolls (lumpia) are crunchy.
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Wrappers are available in various sizes, should be kept in the freezer and cannot be re-used once defrosted.
tamarind / asem
Tamarind grows in pods in bunches on trees. It's flesh is meaty and soft (similar to when squashing a raisin) and sour. It is used in recipes for it's acidic properties.
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It is usually sold in vacuum sealed packets (to be steeped in water and drained to use), in pods (also steeped), and in jars which is ready for use. It is available in supermarkets and Asian grocers.
tempeh / tempe
Tempeh is a cake-shaped block of fermented soya beans. They are a fabulous source of nutrients and a definitely a staple in the Indo kitchen. It has a unique, earthy flavour and is versatile as it can be used in stews, soups, mains, side dishes and condiments. It cannot be eaten raw.
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Tempeh freezes well cooked and uncooked and should not be refrozen once thawed.
tofu, soya bean curd / tahu
This ingredient is again a staple in the Indo kitchen. It is curd from soya bean milk which is compressed into blocks. Bean curd can have different structures and is used in various ways in other Asian cuisines. The most used variety for the Indo kitchen is the firm tofu. It has a firmer texture, although it should still be handled with care when cooking with it.
In various dishes you will find it deep fried before use in spice and vegetable mixtures, other times it is stewed gently, and sometimes it is spiced and made into little balls for a side dish.
There is another tofu product that is a little less well known, and they are tofu stick (also know as yuba sticks). These sticks are made from the top layer, or skin, that forms while soya milk is cooking to make the bean curd (compare it to the skin that appears when you are cooking milk).
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Tofu sticks need to be pre-soaked before cooking. They are a fabulously versatie product for vegetarian dishes and are easy to cook with as they are sturdier than the regular tofu.
trassi, belacan / trassi
Trassi, also known as belacan, is made from fermented shrimp and shellfish. This seasoning is used in many Indo dishes and provides depth of flavour. When trassi is used it is roasted or toasted first. It is available already toasted, then it is called trassi bakar (bakar = roasted). Toasting the trassi can be done on an open flame. If you're cooking electric, a brulee torch will do the job. Trassi is certainly another staple in the Indo kitchen. It has a very strong odour and needs to be wrapped and stored in an airtight container in a cool place.
turmeric, kurkuma / kunir
Turmeric or kurkuma are roots from the kurkuma plant. The skin of the root is brownish and the firm flesh orange which turn yellow while cooking. It is difficult to define it's flavour. It is earthy with a tinge of something peppery. When used excessively it will leave a bitter aftertaste. The yellow colouring it gives your dish while cooking is vibrant but will stain. You will also notice the staining while making a spice paste, therefore clean-off utensils as soon as possible.
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Turmeric, kurkuma is available fresh and in powder form.
water spinach / kangkung
This tender leafy vegetable has a subtle spinache flavour. The vegetable is light, only needs a slight wilting or stir frying.
wonton sheets / lembar pangsit
These dough sheets are what is also known as dumpling wrappers. There are various kinds of dumpling sheets or wrappers available, each with a different purpose.
The type we need for making pangsit however, of this colouring and shape, usually comes in two forms; one for deep frying and one for steaming or in soups.
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Sheets for deep frying are thicker than those for steaming. You can use either for making crunchy and crispy pangsit, the difference will be minimal. However if you can choose, buy the correct ones. Wonton sheets are available in the freezer section of the Asian grocer.