Indonesian Cuisine

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.