Page 22 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Buying the Right Ingredients

I've always been a proponent of fresh and authentic ingredients in order to recreate the
dishes of Indonesia. The following are some key ingredients for the typical Indonesian
meal. Although these ingredients are slowly finding their way into many grocery
stores, I have provided substitutes for those that are still difficult to find.

Bird’s-Eye, Chili Pepper (Cabe Rawit) Amongst the spicier peppers, coming in at 100,000 to 225,000 on the
Scoville heat scale, these peppers are typically harvested when they are about one-inch long and range from a bright
green hue to a beautiful, deep red when mature. As with all peppers, the heat is found most intensely in the seeds,
although this pepper packs a punch just in its skin alone. Widely used in stir-fries and curries, these tiny peppers are
indispensable to Indonesians when making chili pastes, or sambals. Traditional methods of making sambals involve
using a mortar and pestle to mash bird’s eye chili peppers with fresh garlic. You can find these in the fresh produce
section of a well stocked grocery store. You can substitute Dry Ground, Chili Peppers (see this page) if you can't
find them fresh.

Coconut Milk (Santen) Coconut milk is indispensable to Indonesian cooking. A large variety of coconut milk can
be found in western markets these days, which include brands from Thailand, Vietnam, and even Cuban companies
based in Miami. They are found in cans, occasionally in cartons, and in powder form. Any of them are fine to use in
Indonesian cooking. You can find coconut milk in the Ethnic food sections of most grocery stores. It will keep for a
few days in the refrigerator if covered.

Coriander, Ground (Bubuk Ketumbar) A vital ingredient in many stews and soups in Indonesian cooking, ground
coriander has a somewhat citrusy and nutty flavor. Not a spice with a particularly overwhelming fragrance or taste,
it’s easy to overlook its use until you notice that something isn’t quite right in a dish. Ground coriander is one of those
subtle ingredients that serves as a key accent in the balance of complex flavors without screaming its presence
aloud. Commonly sold in both western and Asian markets in either small bottles or plastic pouches found in the
spices section. Ground coriander should be stored in a cool, dry space.

Dry Ground, Chili Peppers (Bubuk Cabe) Several species of chili peppers are used in the production of the dry
ground version, depending on the nation of origin. Red bird’s eye chili peppers are often used to make this spicy
condiment. The peppers are dried out under the sun, then either mashed up into the powder or ground up using a
food processor. Dry ground chili pepper is a fantastic substitute for the fresh peppers not always available in the
West. These days American supermarkets carry some type of Dry Ground Chili Pepper. Chinese versions typically
use a wok-roasted method, lending a slightly burnt aroma, while Indonesian, Thai, and Vietnamese versions are
spicier and smoother in texture. All Asian grocery stores carry various versions of Dry Ground Chili Peppers. Store