Ingredients & Spices for Indonesian recipes (6)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Pandan Leaves (daun pandan): The fragrant leaves sometimes referred as fragrant screw pine, the leaves are tied in a knot and used to flavor dessert and cakes.


Palm Sugar (gula jawa): Juice extracted from the coconut flower or local called it as Aren then it’s boiled and packed into molds to make Palm sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator. Most local palm sugar will look like as picture shown above.


Shallot (Bawang Merah): member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. It is a very important ingredient in most Indonesian dishes. It is used as food, spice and seasoning. It is often eaten raw, used for pickling, cooking and frying.


Large onions (Bawang Bombay or Bawang Besar): can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. Depending on the variety of onion, it tastes sharp, spicy, tangy and pungent or mild and sweet.


Peanuts (kacang tanah): Used raw and ground to make sauce, or deep fried and used as a garnish.

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