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.