Common Name: Pandanus or Screwpine Leaf
Botanical Name: Pandanus odorus
Indonesian: Daun Pandan
Thai: Phak tamlung
Malaysian: Daun pandan
- Mainly used in cakes and desserts although it can also be used to give the rice a pandan flavour and fragrance. Just wash a few pandan leaves and tear them or alternatively tie them together in a knot, and place in the washed rice and cook as usual.
The Leaves can be stored in the freezer
Indonesian: Ketumbar
Common Name: Coriander
Botanical Name: Coriandrum sativum
Malaysian: Ketumbar
Thai: Phak Chi
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the USA
Fruits, leaves and root (the latter only in Thailand).
Fruits and leaves posses totally different flavour and can therefore not substitute each other. Drying destroys most of the leaves’ fragrance, yet dried coriander leaves are mentioned in some versions of Georgian khmeli-suneli (see blue fenugreek) and of the Irani ghorme herb mix (see fenugreek).
Coriandrum sativum: Flowering coriander plant
Coriander plant with flowers. Note the two different leaf shapes.
Coriandrum sativum: Cilantro leaves
Coriander leaves (also known as cilantro): Upper and lower side.
The plants develop leaves of two different shapes: The base leaves are broad, similar to Italian parsley, and are reputed for the better flavour. Leaves attached to the stems have a pinnate shape, and their flavour is said to be less fresh.
Indonesian: Serai , sereh
Common Name: Lemongrass
Botanical Name: Cymbopogon citratus
Malaysian: Serai
East-Indian Lemon Grass (Cymbopogon flexuosus), also called Cochin Grass or Malabar Grass, is native to Cambodia, India, Sri Lanka, Burma,and Thailand while the West-Indian lemon grass (Cymbopogon citratus), also known as serai in Malay, is assumed to have its origins in Malaysia. Indonesian people used to called it serai too or sereh. While both can be used interchangeably, C. citratus is more suited for cooking. In India C. citratus is used both as a medical herb and in perfumes.
- This is a grass sort with a very distinct lemon fragrance. Before using wash and bruise. You can do this by hitting the stalks with a heavy object. The stalks can be stored in the freezer for later use
Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hierba Luisa amongst many others.
Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, by contrast, is said to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese Meat”
| Name | Description |
|---|---|
| tempe bongkrèk | made from or with coconut press cake (see below) |
| tempe bosok (busuk) | rotten tempeh, used in small amounts as a flavouring |
| tempe gembus | made from okara |
| tempe gódhóng | tempeh made in banana leaves |
| tempe goreng | deep-fried tempeh |
| tempe mendoan | raw-fried tempeh |
| tempe kedelai | simply tempeh, made from soybeans |
| tempe murni | tempeh made in plastic wrap (lit. pure soybean cake) |
| tempe oncom | also onchom; made from peanut press cake; orange color; Neurospora sitophila |
Tahu
Tofu, doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin,[1] made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish
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