Ingredients & Spices for Indonesian recipes (7)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Tamarind (asam jawa): The dark brown pod of the tamarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes.

To make tamarind juice, use the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.


Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and sharp taste to many dishes. If you can buy fresh turmeric, pick roots with dark color.


Kecombrang, kantan, or honje (Etlingera eliator; synonyms Nicolaia elatior, Phaeomeria speciosa) is the form of annual Herbaceous plants that flower, fruit, and seed used as vegetables. Other name is kincung (Singapore) and siantan (Malaya). Thai people call it kaalaa.

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