Cardamom, KapulagaFeb 28 2014
It is important ingredients in Sumatera cooking especially in curry dishes. We use white cardamom with round shape, a little bit different than the green one with oval shape from India.
Chayote, Labu SiamFeb 03 2014
This pear-shaped, plain-tasting vegetable is used throughout South East Asia in vegetable curries or stir-fries. Take extra care when preparing chayote as the sticky substance it exudes is hard to remove from your hands. Peel it under water; scoop out the single seed and discard.
Chilli, CabeFeb 06 2014
Indonesian chillies are from the same family as the bird’s eye Chilli and are renowned throughout Indonesia for their fiery bite. The flesh is thin and the colours range from deep red through orange to pale yellow. The larger chillies, papaya and long curly chilli, have less heat.
Chinese Lemon, Lemon CinaFeb 06 2014
Lemong cui as a citrus fruit has a refreshing, sharp taste and is used frequently in Filipino and Vietnamese cooking. It is used as a marinade with seafood, added to chilli sauce, or mixed with water and sugar syrup for a cool drink.
Cinnamon, Kayu ManisFeb 06 2014
Sadly, despite its local abundance, cinnamon is seldom used in Indonesian cooking. The warm woody fragrance, both delicate and intense, is more popular in Europe at Christmas time.
Cloves, CengkehFeb 06 2014
Cloves are the unopened flower buds of the Syzgium Aromaticum or Eugenia Cayophyllis tree. They have an assertive, dark aroma and are a warming and rich ingredient in food, drinks and tobacco (the kretek cigarette combines both tobacco and cloves).
Coconut Cream and Coconut Milk, SantanFeb 06 2014
Home-made coconut cream and milk is labour intensive and time consuming. Crack a mature coconut, take out the flesh and grate it. Put the dregs in a mixing bowl and add 200ml of warm water to make coconut milk. Simply mix well, squeeze the dregs and water with your hand, discard and strain. You will then have ready-to-use fresh coconut milk. Alternatively, put the flesh in a juicer for fresh coconut extract.
Coconut Oil, Minyak KelapaFeb 06 2014
The Indonesian have been using coconut oil for centuries. I prefer to use soya oil for recipes involving sautéing and deep frying.
Coconut, KelapaFeb 06 2014
The juice is a popular beverage, the flesh is eaten raw or cooked, the meat can be dried for copra (dried coconut meat), the dried husks make fuel for barbecues and regular cooking, the timber is used for housing construction, the fronds are woven into mats and baskets or used for roof thatch, and mature grated coconut is pressed for coconut milk and coconut oil.
Comet Pepper or Tail pepperFeb 28 2014
It is originally from Java but again it is not common to use in Indonesian cooking. The taste is aromatic with all spices taste rather than to pepper.