Showcasing the Mediterranean diet and Asian diet  




Kecap manis

Kecap manis (Indonesian sweet soy sauce), also known as ketjap manis, is a thick soy sauce sweetened with palm sugar and seasoned with garlic and star anise. It's used to flavor various hot and cold Indonesian dishes and is used as a condiment and marinade.




Soy sauce

Soy sauce is made from a fermented mix of soybeans, wheat flour, salt and water and has a strong savory flavor. Soy sauce adds flavor to a wide variety of Indonesian dishes including fried rice and noodle dishes, soups, marinades and dipping sauces.






Sambal oelek

Sambal oelek is a thick, fiery sauce made from crushed chili. It's used sparingly as a condiment, or added to food during the cooking process. Because sambal oelek has little flavor of its own, it adds heat without altering the flavors of the dish.






Tamarind is the fruit from a tree native to Asia. The sour-sweet pulp is used as a flavor enhancer in curries and sauces. Tamarind puree is the most convenient to use.







Sesame oil

Sesame oil is used as a flavor and texture enhancer in hot dishes, sauces, dressings and marinades.





Trassi (dried shrimp paste) is a dark brown concoction of salted and fermented shrimp, which adds a distinctive depth-of-flavor to various Indonesian dishes. It's sold in blocks or packed in small plastic tubs.








Rice is a staple food eaten with most meals in Indonesia. Typically long-grain rice is used.




Peanuts are ground into a paste to make peanut sauce. Whole, halved or crushed peanuts are used to garnish food.







Noodles, which were introduced to Indonesia by the Chinese, are enjoyed in dishes such as mie goreng (fried noodles) or added to curries.




Turmeric, coriander and cumin

Turmeric, coriander and cumin are ground spices used individually or in combination to flavor curries, sauces and marinades.






Peanut oil

Peanut oil is one of the most commonly used cooking oils in Indonesian cooking.





Coconut milk

Coconut milk is made from the liquid extracted when coconut flesh is mixed with water. It is typically used to create the gravy in Indonesian curries and also is used in peanut sauce. Canned coconut milk is the most convenient to use.