Page 28 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Sambal Oelek When cooking Indonesian cuisine outside of Indonesia, ready-made Sambal Oelek is an invaluable
ingredient that adds a tangy spiciness and a rich texture to dishes because of the seeds. Traditionally made with red
chili peppers, Sambal Oelek typically has salt, sugar, and vinegar in it. The most widely available types are sold in
clear, plastic bottles with bright green caps. All versions of Sambal Oelek are clearly marked with this name and
should not be confused with the large variety of other spicy condiments such as sambal badjak or sambal terasi,
many of which are sold side-by-side in Asian grocery stores. Using the Indonesian version of Sambal Oelek is
preferred, however, it can be difficult to find in American markets. Substituting any Thai or Chinese version is fine
as long as the product is clearly marked with the words “Sambal Oelek.” Store in the refrigerator after opening.

Shallots (Bawang Merah) Of the onion family, shallots are mistakenly believed to originate in Asia, this is not
surprising considering its wide usage in most Asian cuisines. In Indonesia, shallots are commonly used both in
cooking and in the popular condiment, Acar. With a milder and sweeter flavor than regular onions, shallots add a
subtle sweetness to dishes, as well as lending a chunkier texture in most of the pastes that are the foundation of
many Indonesian stews, curries, and stir-fries. Shallots are readily available in the produce sections of both western
and Asian markets. They keep fresh for a couple of months if stored in a dry area.
Sweetened Condensed, Milk (Susu Manis) Used sparingly in drinks and desserts, sweetened condensed milk
has found popularity throughout Indonesia. Produced from cow’s milk that has sugar added and water removed,
condensed milk has a thick, molasses-like consistency with a creamy, light yellow color. Richly sweet, this ingredient
is used mostly as a drizzle over Indonesian desserts and as a sweetener in iced beverages or hot coffee. Sweetened
condensed milk is easily found in both western and Asian grocery stores, sold in cans that can remain fresh in the
pantry for years if stored unopened. Once opened, it’s best to transfer the condensed milk to a squeeze bottle to stay
fresh longer in the refrigerator and for ease of use.

Tamarind Concentrate (Asem) Indonesians use large amounts of tamarind in many dishes, primarily in soups. In
earlier years, fresh tamarind pulp was used to flavor dishes but these days it’s easier to use the concentrated version
that’s readily available in Asian markets as well as some western stores. Tamarind lends a piquant sourness to
dishes, along with a beautiful, rich brown hue. Tamarind concentrates available in the West possess a thick
consistency similar to tomato ketchup, allowing for a thicker consistency when used in soups and stir-fries. More
powerful than lime or lemon, the unique flavor of tamarind should not be substituted. It can be kept covered in a
refrigerator for up to a year.