Page 30 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Turmeric (Kunyit) Part of the ginger family, turmeric is a root with a light to medium colored brown skin and a rich
yellow-orange inside. This is one of the most widely used ingredients in Indonesian cooking as part of curries, soups,
and rice dishes. Turmeric has an earthy flavor, subtle on the palate and scent.

Water Spinach or Morning Glory (Kangkung) Water Spinach is one of the most popular vegetables in Indonesia
with its powerful nutrients, including Vitamins K and C, folic acid, calcium, and fiber. In recent years, water spinach
can be easily found in most Asian grocery stores in the fresh produce section, though it may be labeled as one of its
many other alter egos. When cooking with water spinach the hard, rough edges of the stems should be trimmed off.
People in the West like to discard the entire stems using only the leaves, but in Indonesia the entire vegetable is used
after removing the ends. The thicker parts of the stalk are cut off from the leafy parts so they can be stir-fried first
to soften. A good alternative to water spinach is a similar vegetable known as potato leaves. Water Spinach is highly
perishable and needs to be used right away.