Can be bought at Asian stores to make the snow-like ice essential for the popular Indonesian dessert 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.
Essential for many 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.