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Special Consideration
TV Show
Indonesian Cuisine
Special Utensils
Ice shaver
Can be bought at Asian stores to make the snow-like ice essential for eis cendol.
Mortar and pestle
With most Indonesian dishes starting with a spice paste, a good solid mortar and pestle is a must for pounding pastes, pulverising garlic or ginger and general preparation for Indonesian dishes. The pestle is also great for bruising lemongrass. Experienced cooks prefer the “hands on” aspect and control a mortar and pestle give as opposed to a blender.
Wok
Essential for most Indonesian dishes, for deep frying and stir frying. After use, never use detergent; clean with water and place back on the gas to burn away impurities, wipe with a paper towel with a little oil to keep it at its best.
Featured Food & Recipes
Hot Tips
Matzoh balls
Keeping your hands moist when rolling Matzoh balls makes it easier to handle the sticky dough.
Glossary
Artichoke
The bud of a large plant from the thistle family with tough, petal-shaped leaves. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth.
