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Cooking Utensils

A wok, basically a conical frying pan, is infinitely preferable to a frying pan for many dishes. Known as a kuali (or, in Javanese, wajan), this versatile utensil is practical for deep-frying (it uses less oil) and also allows the right amount of evaporation for many dishes which begin with a large amount of liquid […]

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The Indonesian Kitchen

A combination of simplicity and practicality One of the many surprising aspects of Indonesia is the way such delicious foods—often complex blendings of herbs, spices and seasonings—come out of the simplest of kitchens. The gleaming modern designer kitchen with tiled surfaces, electrical appliances and hot and cold running water is unknown to the majority of […]

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Chillies are indispensable in Indonesian cooking and many different varieties are used. For large, red-fingered chili is the most common and is moderately hot. Dried red chillies of this variety are ground to make chili flakes or ground red pepper. Tiny red, green or yellow-orang bird’s-eye chillies are very hot and are used in soups, […]

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Cardamom Pods

Cardamom Pods are used to flavor curries and desserts – giving foods a heady, sweet scent. The fibrous, straw-colored pods enclose 15-20 pungent black seeds. The pods should be bruised lightly with a cleaver or a pestle when used whole. Do not substitute ground cardamom as it is virtually flavorless compared to pods.

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Candlenuts are waxy, straw-colored nuts that are ground to add texture and flavor to spice pastes and curry mixtures. Raw almonds, cashews or macadamia nuts may be substituted.

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Banana Leaf

Banana Leaf (daun pisang) is indispensable as a food wrapper, used to wrap food for steaming or grilling. The moisture within the banana leaf makes a difference to the texture and flavor of the food. Fresh banana leaf should be softened for easy folding before wrapping food in it, either by soaking it in hot […]

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Asam Gelugor

Asam Gelugor are dried slices of garcinia fruit that impart a sour flavor to dishes. Asam Gelugor should be soaked in water to soften and rinsed before added either whole or sliced to other ingredients. If not available, replace with tamarind juice.

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Nasi Padang in Malaysia

Nasi padang dishes are prepared in a hot, dry style of cooking unique to Indonesian cuisine, and are rich in flavour and aroma. Malaysia’s local nasi padang stalls however, have made a name for themselves by consciously blending healthier alternatives such as less salt added in dishes and bigger vegetable portions into their overall spread. […]

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Nasi Padang

Padang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across ndonesia as Masakan Padang (Padang cuisine, in English usually the simpler Padang food) after the city of Padang the capital city of West Sumatra province. It is […]

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