Page 24 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Ginger (Jahe) Ginger root finds it origins in Asia and is central to Indonesian cuisine. Similar in appearance to
turmeric, ginger is a hard root with light to medium brown skin. Its flesh differs from turmeric though, with a light
golden color when at its peak stage. Ginger’s pungent, spicy base lends heat to stir-fries and soups, in addition to its
delicate aroma. Ginger is used in savory dishes and also in desserts and warm teas. Young ginger imparts the
greatest amount of sweet juice while stale ginger should be avoided. You can tell if ginger is too old by pressing
firmly on it; if it is too hard and doesn’t give off a faint aroma, it is probably stale and will taste bitter. It can typically
be found in the produce section of grocery stores. They can be stored in the refrigerator in a paper bag for a few
weeks. They can also be peeled and sliced and stored in a jar of sherry.

Kaffir Lime Leaves (Daun Jeruk Purut) These leaves add an unmistakably fresh aroma to Indonesian cuisine.
Used in many soups and stir-fries, kaffir lime leaves are unique and impossible to substitute. The leaves are used
both fresh and dried. Stored in the freezer in air tight bags, these leaves can last a remarkably long time, retaining
their flavor and scent. They can be found in the frozen food section of Asian grocery stores or purchased through
online retailers.

Lemongrass (Serai) In the past decade or so lemongrass has become more widely available in the western
hemisphere. This has made creating authentic Indonesian dishes much easier. In western supermarkets, lemongrass
is usually available in the produce section in an already finely minced paste sold in plastic tubes. In Asian
supermarkets, lemongrass comes in a larger variety of forms, ranging from its entire original stalk to finely minced
and even thinly sliced (the latter two usually packaged in small plastic tubs). The refreshing and light citrus essence
of lemongrass is difficult to mimic, but some cooks will substitute with lime zest. They will store in the refrigerator
for up to three weeks, or can be frozen for up to 6 months without losing their flavor.