Almond, Kacang KenariFeb 03 2014
Local almonds are generally sweeter than almond available in the US and Europe. Also grown extensively on the spice islands, Ternate and Tidore.
Amchoor, wild dried mango, asam gelugurFeb 28 2014
In India, amchoor is in powder form but in North Sumatera, it is in
sliced mango pieces which made of unripe mangoes which are sliced and sun-dried. It used as a souring agent in curry dishes to give tangy flavor.
Andaliman, SzechuanFeb 11 2014
Andaliman or batak Sichuan pepper is very important ingredients for Arisk, a fish dish of the Batak people in Lake Toba, North Sumatera. Normally fresh green andaliman is used not dried one. Sichuan pepper is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma. Sichuan pepper has the characteristic ‘mouth-numbing’ quality. It is also one of the spices used in Chinese five-spice powder and important ingredients in Sichuan cuisine.
Asam SuntiFeb 11 2014
Asam Sunti can be found not in many cuisines, only in Aceh, regional Indonesian cuisine. Aceh is located in the northern part of Sumatera Island and the western end of Indonesian archipelago. Asam Sunti is a preserved belimbing wuluh or bottle shape star fruit. Often it is called ‘belimbing sayur’ or vegetable star fruit. The belimbing wuluh is sliced around less than half centimeter, salted and dried in the sun for long time. It is interesting that the concept to preserve the ‘belimbing wuluh’, similar to Italian sun dried tomatoes. Asam Sunti has intense sour and salty flavor and tamarind has distinctive sour taste and fragrance. Asam sunti has light brown colour with kind of chewy texture and tamarind paste has darker colour with very sticky texture. Asam sunti is the key ingredients in many Acehnese dishes such as curry, sambal or soup.
Avocado, AvokadFeb 03 2014
Butter avocados have a smooth, green and shiny skin.
Banana, PisangFeb 03 2014
There are over 300 different types of banana in Indonesia.
Basil, KemangiFeb 03 2014
This basil has thinner, paler leaves than its Mediterranean counterpart, but has a stronger lemony ‘wake up’ fragrance. Basil is an essential ingredient in sour Fish soup and all dishes cooked in banana leaves. As with other herbs, the leaves will blacken when roughly chopped. Try shredding them by hand for a more rustic look.
Black PepperFeb 28 2014
It is available widely. Black pepper is made from green pepper which has fermented for for days and sun-dried. They turn hard and black and wrinkle. It is not common to use this in Indonesian cooking but I prefer to use black pepper than white pepper as it has more fragrant.
Breadfruit, SukunFeb 03 2014
The texture of this large pulpy fruit is just like white bread. It cannot be eaten raw. It can be roasted or deep fried with olive oil and thyme or rosemary as a savoury dish, or deep fried and mixed with palm sugar syrup for dessert.
Candlenuts, KemiriFeb 03 2014
Candlenuts have a very strong flavour and again best not eaten raw. They can be used as a thickening agent. Replace with macadamia nuts or almond if candlenuts are not available.