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Butter
Churned cream which is then washed to remove leftover buttermilk and improve texture and flavour. The addition of salt improves the shelf life. French butter is often slightly fermented for an extra depth of flavour. It is essential to many of the traditional sauces, to saute for pastry, for baking and of course to spread on crusty French bread.
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Indonesian meals
There's an art to eating an Indonesian meal. It all starts with rice and then you add small amounts of curries and other dishes like sambals and pickles to add an extra bit of heat or a burst of sour crunch. Its fun to eat with your hands - use your right hand or a spoon and fork. If you've been invited to an Indonesian home, come hungry - Indonesians are incredibly generous.
Glossary
Palm Oil
The dark red oil of the oil palm. Commonly used in African and Brazilian cooking.
