List of Indonesian condiments

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This is list of Indonesian condiments.

Acar served with sambal, the common condiments in Indonesia.

Sambals[edit]

Sambal rica-rica
Sambal ulek
  • Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.[1] Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
  • Sambal dabu-dabu – sambal consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.[2]
  • Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients.
  • Sambal kacang – sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.
  • Sambal matah – raw shallot and lemongrass sambal. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice.[3]
  • Sambal petai – sambal of mixture of red chili, garlic, shallot, and petai green stinky bean as the main ingredients.
  • Sambal petis – sambal that uses chili, shrimp paste, peanuts, young banana, herbs and spices.[4]
  • Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.[5]
  • Sambal tempoyak – sambal made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness.[6]
  • Sambal tuktukandaliman (Sichuan pepper) and aso-aso fish (dried and preserved mackerel) sambal from North Sumatra.[7]
  • Sambal tumpang – sambal made from the mixture of chili pepper, other spices and semangit (old and pungent) tempeh.[8]
  • Sambal ulek – raw chili paste (bright red, thin and sharp tasting).

Sauces and pastes[edit]

  • Belacan – shrimp paste, prepared from small shrimp from the Acetes species, known as rebon.
  • Cuka (palm vinegar) – vinegar as condiment.
  • Kecap asin (soy sauce) – salty soy sauce.
  • Kecap manis (sweet soy sauce) – sweetened aromatic soy sauce.
  • Kecap manis sedang (medium sweet soy sauce) – medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than sweet soy sauce.
  • Kecap ikan (fish sauce) – semi-solid condiment made from fish or krill that have been fermented and coated in salt.
  • Kecap inggris (Worcestershire sauce) – fermented sauce made of anchovies and spices.
  • Lengkare – savoury and sweet shrimp paste, similar to terasi.
  • Mayones (mayonnaise) – thick cold condiment or dressing commonly used in sandwiches, salads or fritters, such as selat solo, bistik jawa and gorengan.
  • Minyak wijen (sesame oil) – edible vegetable oil derived from sesame seeds.
  • Moster (mustard) – paste or sauce made from mustard seeds.
  • Pasta asam jawa (tamarind paste) – paste condiment made of tamarind.
  • Petis or hae ko – black coloured shrimp paste that popular in Java, commonly used in tofu dishes, rujak, laksa, or popiah.
  • Petis ikan (fish paste) – salty dark fish paste.
  • Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak.
  • Saus tiram (oyster sauce) – oyster sauce with dark coloured.
  • Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
  • Tauco – paste made from preserved fermented yellow soybeans, commonly used in tahu tauco, swike, kakap tahu tausi or cah kangkung.
  • Terasi – dried shrimp paste, usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder.
  • Tapai – traditional fermented condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as es campur and es doger.
  • Tempoyak – fermented durian made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.[9]

Relishes and pickles[edit]

Acar pickle

Garnishes, sprinkles and toppings[edit]

  • Abon (meat floss) – dried meat product with a light and fluffy texture similar to coarse cotton. It can be made from beef, chicken or fish.
  • Bawang goreng (fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture.
  • Hagelslag or meses (sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads, roti bakar, doughnuts or ice cream.
  • Kerisik – sprinkle condiment made from coconut with dark brown colour, commonly used in Malay cuisine, such as rendang and laksa.
  • Kismis (raisin) – dried grapes, commonly garnished on nasi kebuli.
  • Muisjes – topping condiment that made of aniseeds with a sugared and colored outer layer, commonly used in bread as topping.
  • Seledri (celery) – celery leaf used as garnish and sprinkled upon food, such as upon bubur ayam chicken rice porridge.
  • Serundeng – grated coconut sauteed and spiced, can be served with beef, sprinkled on soto, or eaten with sticky rice.
  • Vlokken – chocolate flakes, commonly used as sandwich topping.

Krupuk and kripik[edit]

Amplang crackers

Spreads[edit]

  • Selai kacang (peanut butter) – spread made from ground and dry-roasted peanuts.
  • Selai serikaya (coconut jam) – sweet creamy coconut spread made from coconut milk, duck or chicken eggs, sugar and pandan leaf.

Gallery[edit]

See also[edit]

References[edit]

  1. ^ Pepy Nasution (7 August 2008). "Balado, The Tangy Chili Sambal from West Sumatra". Indonesia Eats.
  2. ^ "Dabu-Dabu – Indonesian Salsa". Traveling Chili. Archived from the original on 10 April 2017. Retrieved 9 April 2017.
  3. ^ "Raw Balinese sambal (sambel matah)". SBS.
  4. ^ "Sambel Petis". Bango (in Indonesian).
  5. ^ Anita (23 June 2013). "Ayam Rica Rica". Daily cooking Quest.
  6. ^ "Sambal Tempoyak (Bengkulu)". Melayu Online. Archived from the original on 10 July 2014. Retrieved 28 October 2011.
  7. ^ "Sambal Tuk-Tuk Recipe (Andaliman Fish Sambal)". IndonesiaEats. 16 August 2012. Retrieved 3 April 2014.
  8. ^ "Sambal Tumpang (Javanese Old Tempe Sambal)". Indonesia Eats. 2010-11-04. Retrieved 2020-02-11.
  9. ^ "What Is Tempoyak?". Year of the Durian. 14 November 2014.
  10. ^ Achmad DI, Nofiani R, Ardiningsih P. 2013. KARAKTERISASI BAKTERI ASAM LAKTAT Lactobacillus sp. RED1 DARI CINCALOK FORMULASI. Pontianak: FMIPA Universitas Tanjungpura.