Page 23 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

in a cool dry space.

Dried Shrimp Paste (Terasi) These days it seems that every Southeast Asian nation has produced its own version
of dried shrimp paste, each with an individual texture, odor, and flavor. In general, they can be interchanged in
recipes, but try to use the Indonesian version when cooking Indonesian cuisine. Indonesian shrimp paste is known as
terasi, which is typically sold in small blocks covered in a plastic wrapping. Shrimp paste (and the Malaysian shrimp
paste known as belachan) is so tightly packed that, unlike the Thai version of shrimp paste, it is a hard block that
requires cutting with a knife before using. Boasting a beautiful, dark aubergine hue, shrimp paste has the strongest,
most full-bodied aroma when cooked compared to its other Asian counterparts. Indonesian shrimp paste is not
always readily available in the West so, when necessary, substitute with the more easily found Thai shrimp paste,
which typically comes in a white plastic tub with a red cap.

Galangal (Lengkuas) In the same family as the ginger root, galangal is often confused with ginger or turmeric due
to their similar exteriors. Galangal boasts the lightest skin amongst the root family, though unlike ginger, it typically
has darker, thin brown rings along its root. On the inside, galangal is almost always the lightest in color amongst the
roots, with a soft creamy yellow color. It is also one of the toughest roots to work with, requiring either a very sharp
or heavy knife to cut through. Galangal has a soft camphor-menthol aroma and is used in Indonesian soups, lending a
more intense heat similar to ginger. Galangal can be found as whole roots in Asian grocery stores and often in its
powder form. Stored tightly in resealable plastic bags, it can be kept in the freezer for several months.

Garlic (Bawang Putih) Indonesian cuisine would not be as profoundly rich or aromatic without garlic. Used
extensively throughout Indonesia, garlic is one of the most popular ingredients in the country. Its most typical use is
either in a finely minced form for cooking or mashed as part of sauces and sambals. Garlic’s role in Indonesian
cuisine is varied, ranging from dominant to subtle. Garlic cloves are available everywhere in both western and Asian
supermarkets in the produce sections. They should be stored in a cool, dark place and allowed to breathe. They can
be frozen but fresh garlic is optimal.