Ingredients Archive

  • Green Tomatoes

    Green Tomatoes and Long Green Chiles

    FollowShare Green tomatoes and long green chiles are two basic ingredients in Indonesian cooking to make samba(l) lado mudo (green chiles sambal). In the past, I didn’t have access to green tomatoes so I substituted them for bilimbi (belimbing sayur or wuluh) or tomatillos. Please […]

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  • Bumbu Dasar Kuning

    Bumbu Dasar Kuning Recipe (Indonesian Basic Yellow Spice Paste)

    FollowShare I know that Indonesian cooking is a labour intensive.  That is why there are four basic spices in Indonesian cooking.  These basic spice pastes are named after its colour; red (merah), orange (oranye), yellow (kuning) and white (putih). This basic yellow spice paste is […]

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  • Tiny Eggplants

    Tiny Eggplants (Tekokak or Rimbang)

    FollowShare There are some different eggplants. If you grew up in the tropical countries, you will notice some other different shapes and colours. This time I have tiny eggplants. In Indonesia there are two kind of tiny eggplants. One is called tekokak or rimbang (Solanum […]

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  • Gorakka

    Tart or Sour Flavourings in Indonesian Cooking

    FollowShare I have posted this article in bahasa Indonesia on goorme before.  I promised to Shulie of Food Wanderings to write the English edition since we have been discussing about kokum on twitter quite some time.  It’s not like my usual post that I have a […]

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  • Gochujang

    Gochujang (Korean Red Pepper Paste)

    FollowShare If you are an avid reader of my blog, you may notice that I love anything with red or chili pepper. It’s not only a bottle of sambal cap jempol brand in my fridge, but I do collect several different hot sauces including my […]

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  • Garlic Chives

    Garlic Chives and The Flowers

    FollowShare Garlic Chive (Allium tuberosum) is one of my favourite Ingredients. It has a flat, narrow, green stalk with a sharp, herbal garlic flavour and according to, it is originally from Southeast Asia. I’ve known garlic chive since I was a kid, but apparently […]

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  • Winged Bean

    Kecipir (Winged Bean)

    FollowShare Winged Bean (Psophocarpus tetragonolobus) is a member of the legume family, has a pod which in cross-section looks like a rectangle with a fringed extension at each corner. It is a tropical legume that originated in Indonesia and Papua New Guinea and high in […]

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  • Tong Ho

    Tong Ho – Garland Chrysanthemum – Chrysanthemum Leaves

    FollowShare Names: Tong Ho, Garland Chrysanthemum, Chrysanthemum Leaves, Crown Daisy, Shingiku, Tong Hao, Tung Ho, Tang Ho, Chong Ho, Kor Tongho, Tong Ho Choy, Tong Hao Cai, Thung Ho, Shunigku, Kikuna, Tan O, Cai Cui, Ssukgat, Chrysanthemum Greens Botanical Name: Chrysanthemum coronarium Edible tong ho […]

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  • Indonesian Sweet Soy Sauce

    Kecap Manis (Indonesian Sweet Soy Sauce)

    FollowShare Kecap manis [pronounced: ketchup MAH-nees] is an Indonesian sweet soy sauce  and ubiquitous ingredient in Indonesian cooking especially Java.  You may see two other different spellings beside kecap; kicap and ketjap.  Kicap is used by the Malaysian while ketjap is used by the Dutch. […]

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  • Fingerroot

    Fingerroot (Temu Kunci – Kra Chai)

    FollowShare Have you ever seen this herb before? It does look like fingers growing out of a center piece and the reason why it is called Fingerroot in English. This herb is known as Temu Kunci in Indonesian and I have tasted ever since I […]

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