Page 27 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

that’s readily available in plastic pouches already de-shelled. Many Indonesian dishes and condiments feature a bold,
nutty flavor, making this an indispensable ingredient in an Indonesian kitchen. When working with the raw peanuts,
it’s important to dry roast them for a few minutes in a wok or heavy pan until they are lightly browned before going
on to combine them with other ingredients. They store easily: three months in a dry place; six months in the
refrigerator; indefinitely if wrapped in plastic and placed in a freezer.

Rice (Beras) No other ingredient can be a more vital in Indonesian cuisine than rice. Its raw form is known in
Indonesia as Beras, while after cooking it is referred to as nasi. Indonesians love their rice, often eating the popular
carbohydrate as many as three times a day. Though its usage can be found in the infamous dishes of Nasi Goreng
(fried rice) and Chicken Porridge (Bubur Ayam), regular white rice reigns supreme as the staple of meals. The
inclusion of white rice in meals is what allows Indonesians to enjoy so many savory and spicy dishes and
condiments. Stews, curries, and stir-fries are also all eaten with white rice. In fact, the only time white rice is left out
of a meal is when noodles take its place as the main starch. Found in the grains section of the grocery store, it should
be stored in a cool, dry place.

Rose Syrup (Sirup Mawar) Rose syrup is an important ingredient in making many Indonesian drinks and desserts.
With no remotely similar products anywhere in the world, its presence in recipes cannot be replaced. Boasting a
deep red hue and a luxuriously thick consistency, rose syrup carries the fragrance of its namesake and translates into
a distinctive floral sweetness on the palate. Produced only in Indonesia, a few brands of rose syrup can be found in
Asian markets, though the Indonesian kind should not be confused with varieties from India. Those from India
possess a completely different color, texture, and flavor that cannot be used in Indonesian cooking. All Indonesian
brands selling rose syrup have unmistakable packaging—clear glass bottles that show the rich redness of the syrup
and labeled “Rose Syrup” and/ or “ Sirup Mawar. ” Keep in a dry place or refrigerate.