Galangal, LengkuasFeb 06 2014
Galangal is a member of the ginger family. It is harder than ginger and has a sharper, slightly lemony flavour. The skin is lighter than ginger with small pink tips on the ends.
Garfish, Ikan Roa AsapFeb 06 2014
It is a long beautiful fish with long needle or spear projecting from its head. It is usually smoked until hard. Used in finely ground form in sambal, it gives a really strong flavour. If you like anchovies, you will want to try garfish!
Gedi Leaf, Sayur GediFeb 06 2014
Similar in appearance to the cassava leaf, gedi has a rich flavour and takes on a glue-like texture when cooked. Normally added to Manadonese porridge.
Ginger, JaheFeb 03 2014
Both red and white ginger is grown in Indonesia, but red ginger has the smoother texture and sweeter flavour. The combination of ginger with chillies and shallots makes a wonderful condiment for any meat.
Gnetum Gnemon, Daun MelinjoFeb 06 2014
I can’t find the name in English but I have found the Latin name Gnetum Gnemon. In Java, the small fruit of this plant is eaten raw, but tasteless. The melinjo kernel is used to make emping, thin crackers which can have a sweet, spicy or natural flavour.
Green PepperFeb 28 2014
This is the fresh green pepper berries. Although it is not common in Indonesian cooking but it is available in some of
Jakarta supermarket. It has lighter flavor than black pepper.