Page 15 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

A Few Tips and Techniques

The best way to ensure success in creating delicious Indonesian cuisine is getting
organized and staying that way. Many of the tools and ingredients necessary in an
Indonesian kitchen are now widely available in all Asian grocery stores and even in
many Western markets. It’s always a good idea to start off by investing the appropriate
amount of time, effort, and money to purchase good quality ingredients and tools so
that you don’t end up wasting time or money.

Using a Mortar and Pestle Though we have modern day conveniences, such as food processors and
blenders, there is nothing quite like using traditional tools. Out of all the mortar and pestles in existence, the
Indonesian stone version is my absolute favorite. While using this tool does require a little physical exertion, the
unique textures and flavors that result are well worth the effort. Make sure that the surface of the mortar is dry
before placing the ingredients on it. When working with garlic or fresh chili peppers, a helpful trick is to sprinkle a
little salt and/or sugar on top before mashing. The salt and sugar act as an abrasive helping to break everything
down. Never pound the pestle in an up and down motion like you would with a meat pounder because of splattering.
The Indonesian pestle has a curved structure, designed for angled and long strokes. Be firm with each stroke of the
pestle against the mortar, almost as if you’re dragging the ingredients along while firmly pushing down. You should
also use a spoon to scrape the ingredients into the middle every so often so that you don’t end up with a mess around
the perimeter of the mortar. When finished, simply rinse the mortar and pestle under warm water and allow to air
dry.

Using Fresh Ingredients I think it’s important to use fresh ingredients whenever possible. In modern times,
it can be tempting to purchase what appears to be easier alternatives in the form of canned, jarred, or frozen goods,
but authentic Indonesian cuisine demands fresh ingredients to produce its array of complex flavors and textures.
There are, however, certain preserved ingredients that are acceptable as substitutes for particular recipes without
seriously compromising the integrity or quality of the dish. Ingredients such as coconut milk and palm sugar (gula
jawa) are easily found in Asian markets in canned or packaged forms.

Working with Coconut Milk Coconut milk has a much lower burning temperature than many other
liquids. When cooking with this rich liquid, remember to keep a close watch on it so it doesn’t burn or boil over in the
pot. Whether you’re cooking a curry or a stew, it’s important to stir often to avoid any ingredients sticking to the
bottom of the pot or wok. If you use coconut milk to cook rice in a rice cooker, make sure to mix the rice gently with
a wooden or plastic spatula even after the rice cooker says it’s done cooking. After mixing the rice, allow it to sit on
the cooker’s warm setting for at least another 10 to 15 minutes before serving.

Working with Turmeric Turmeric is one of Indonesian cuisine’s major ingredients, both in its fresh root
and powdered forms. It can be difficult to find fresh turmeric in Western countries so I’ve substituted the powder
form in these recipes. Similar to working with coconut milk and rice, when using turmeric in rice, you must mix the