Bandrek

October 12th, 2009

Ingredients:

2 1/4 cups waterDSC00730 8 [1024x768]
3 six-inch cinnamon sticks
5 star anise
10 whole cloves
10 ketumbar seeds
7 cardamom pods, broken open
1 stalk serai, bottom 5 inches only, peeled and trimmed and pounded to release the fragrance
3 thick slices of jahe, pounded a bit to release the juices
2 tablespoons of Indonesian gula jawa

  1. Directions:
    Place all ingredients except sugar in a saucepan. Bring to a boil, lower heat, and simmer, partly covered, about 10 minutes. Add the sugar and simmer a few more minutes. Taste for sweetness and add more sugar if necessary.
  2. Strain through a fine mesh strainer or a piece of cheesecloth. Add milk to taste, if desired

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Photo taken in Prowakarta at a bandrek cart, with my friends.

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Cabe

July 12th, 2009

Chili pepper (also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Botanically speaking, the fruit of capsicums are berries. Sambal is a versatile relish made from chili peppers as well as other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is popular in Indonesia and Malaysia, and also in Sri Lanka (called “sambol”) and South Africa, where they were introduced by Malay migrant workers who arrived in the 19th century. It can be used as a dipping sauce, as an ingredient in recipes and even as a dressing for cold dishes (or “salads”). For reference on heat factor visit   Cabehttp://userwebs.batnet.com/rwc-seed/pepper.hotness.scale.html

Translations:
Indonesian: Cabe, Lombok
Dutch: Lombok
Dansk: (Danish):n. – chili
Français (French):n. – piment rouge, chili
Deutsch (German):n. – spanischer Pfeffer
Italiano (Italian): pimento
Português (Portuguese): n. – pimenta (f) (Bot.)
Español (Spanish): n. – chile, ají

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Ketumbar

February 14th, 2009

Indonesian: KetumbarKetumbar
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.

Reference

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