Salted Fish, Ikan AsinFeb 06 2014
There are many varieties of salted fish in Indonesia. Salted fish may be substituted with anchovies if it is not available.
Screwpine Leaf, Daun PandanFeb 06 2014
The Scewpine leaf gives cakes, drinks and rice a pleasant fragrant. It can also be used as a natural colouring to make unusual green pancakes.
Shallot, Bawang MerahFeb 06 2014
Widely used in Indonesian cooking, offering a sweeter and more delicate flavour than onions.
Shrimp Paste, TerasiFeb 28 2014
It is important in many regional Indonesian cooking. It has similar function as fish sauce in Thai cooking but with stronger fragrant and flavor. It is important to roast the shrimp paste before using.
Smoked Tuna, Cakalang FufuFeb 06 2014
A very important ingredient in Manadonese cooking and smoked over coconut husks, which contribute to the strong smoky flavour. You could use smoked haddock to replace smoked tuna although the flavour is quite different.
Snake Beans, Long Bean, Kacang PanjangFeb 06 2014
Snake beans can be stir-fried, used in curries, or added to salads. For salads, blanch the beans for few minutes and place in ice water to maintain the lovely green colour and crunchy texture. If you prefer to keep the beans long, tie a knot in two or three beans and serve.
Sour finger carambola, belimbing sayur or belimbing wuluhFeb 28 2014
It used in many regional dishes. It has fresh sour taste. It is normally used in curry or soup.
Soya SauceFeb 28 2014
Star Anis, Bunga pekakFeb 28 2014
It is important ingredients in Sumatera cooking. Star Anis has pungently licorice-like and has a distinct sweet taste.
Sweet potato, UbiFeb 06 2014
There are three varieties of sweet potato: white, red and purple and they are all used for savoury dishes as well as desserts. Sweet potatoes can be roasted or added to curries and pies.