Here is a list of pictures of common ingredients that I will be using in the recipes. If you click on the words next to the pictures it will lead you to the original site where you can read and learn more about the material.
If there are any ingredients that are not listed but you don’t know, drop me a message and I will add it up.
Thanks to the tropical climate and arable land, Indonesia has a vast array of original spices. The Maluku island are very famous for this, and this is what had attracted the colonialist in the past.
Daun salam/Bay leaf
By 100 A.D., India introduces black pepper, turmeric, lemon grass, onion, cinnamon, candle nut , coriander, tamarind, cumin and of course curry to the spices of Indonesia
Merica hitam dan putih/Black and white pepper
Kacang hijau/Mung beans
Around 2000 B.C.ginger, green onion,and garlic was introduced by the Chinese.
Daun bawang/Scallion/Green Onion
Peanuts, red pepper where introduced by the Portuguese and Spanish colonialist in the 16th AD and where incorporated into the local cuisine.
Indonesian has various shrimp paste for cooking.
Terasi/Dried Shrim Paste
Petis Udang/Hae Ko
Japanese soy sayce
Go Chu Jang
Indonesian Rice: Pandan Wangi, Sentra Ramos, Rojo Lele
Indonesian Baking Ingredients
Cake Emulsifier: Ovalet, SP, TBM
Starch: Potato (Kanji), Corn (Maizena), Rice (Beras), Cassava (Sagu/Tapioca)