Indonesian Special Ingredients

• bay leaf—The dried leaf of the bay (also called laurel) tree, used to season food.
• bean sprouts—Edible sprouts, or young shoots, from the mung bean plant. Sprouts can be bought either canned or fresh, or you can grow your own.
• bok choy—A type of cabbage with long, light green stems and deep green leaves, commonly used in stir-fries.
• bouillon—A broth typically made from spices, vegetables, and/or meat. Bouillon can be purchased in cans, as a powder, or in cubes.
• candlenut (kemiri/tingkih)—A round, cream-colored seed with an oily consistency used to add texture and a mild flavor to many Indonesian dishes. If you can’t find candlenuts, you can substitute macadamia nuts or raw cashews.
• cellophane noodles—Thin, clear noodles made from mung beans.
• chayote—A green, pear-shaped squash.
• chives—A member of the onion family. The thin green shoots are chopped and used as a flavoring and a garnish.
• coconut milk—The white, milky liquid extracted from coconut meat and used to give a coconut flavor to foods. It is available in cans at most grocery stores. Reduced-fat (light) coconut milk can be substituted for regular coconut milk in recipes.
• coriander—The whole or ground seeds of the cilantro plant, used to season foods.
• crushed red pepper—The dried seeds and skin of a hot red pepper, used to make foods spicy.
• cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor.
• egg noodles—Wide, flat pasta made from eggs and flour.
• gelatin—A clear, powdered substance used as a thickening agent.
• ginger—The knobby, light brown root of a tropical plant, used to flavor food.To use fresh ginger, slice off the amount called for, peel off the skin with the edge of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.
• grenadine—The sweet, concentrated juice of a pomegranate, or a pomegranate-
  flavored syrup, often used to flavor foods and drinks.
• kemiri nut—See candlenut.
• kunci root—A fibrous, spicy root related to ginger and used to flavor Indonesian dishes.
• lemongrass—A tropical grass, the thick blades of which are used to add a subtle lemon flavor.
• macadamia nuts—Round, hard nuts native to Australia that are grown commercially in Hawaii.
• peanut oil—Oil made from pressed peanuts that is used to stir-fry and deep-fry foods.
• raw peanuts—Peanuts that have not been roasted, salted, or flavored in any other way. Raw peanuts are often sold in bulk at grocery stores, food co-ops, and Asian markets.
• rice wine vinegar—Vinegar made from rice wine.
• salam leaf (daun salam)—A subtly flavored leaf of the cassia family.
• sambal—See Thai chili paste.
• scallions—Another name for green onions.
• shallots—A member of the onion family, shallots are widely used in Indonesian cooking. They are peeled and pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep-fried to make a garnish.
• shrimp crackers—Small, Chinese-style crackers made from rice flour, wheat, or corn.
• shrimp paste (terasi)—Bottled shrimp concentrate with a thick consistency.
• tamarind—The dark amber pulp of the fruit of the tamarind tree, an evergreen native to Asia. Tamarind can be purchased in pressed cakes and reconstituted with water.
• Thai chili paste—A thick, spicy pepper sauce used to flavor Asian dishes.
• Thai fragrant (jasmine) rice—A short-grained white rice with a hint of sweet, spicy flavor that makes a great accompaniment to Indonesian dishes.
• tofu—A processed curd made from soybean milk. Tofu is available in the health food section of larger grocery stores and from food coops. Plain tofu tastes bland, but it absorbs flavor from other foods. It is a good source of protein.
• turmeric—A yellow, aromatic spice made from the root of the turmeric plant.
• white wine vinegar—Vinegar made from white wine.
• zest—The very outer, brightly colored peel of citrus fruits such as lemons, limes, and oranges.