Cinnamon (kayu manis): A thick, dark brown bark, mild yet exotic flavor. Do not substitute with ground cinnamon if possible.
Cloves (cengkeh): A small, brown, nail-shaped spice. Whole cloves are frequently used to flavor cooking for simmering fish, poultry or meat.
Coconut (kelapa): The flaked coconut is frequently added to food. It can also be squeezed in water to make coconut milk.
To make fresh coconut milk, put 2 cups of freshly shredded coconut into a bowl and add 2 cups of lukewarm water. Squeeze and knead the coconut thoroughly for 1 minute, then strain thorough cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk. Coconut milk can be frozen; thaw and stir thoroughly before use. Above picture is how to prepare coconut milk manually.
The best substitute for fresh coconut milk is instant coconut powder. Combine this with warm water as directed on the packaging. For richer, creamier flavor required for dessert and cakes, use canned (unsweetened) coconut cream.
Coriander Seeds (ketumbar): Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.
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