ASIAN COOKERY

INDONESIAN
CUISINE
CUL5A - LECTURE:WEEK 9
LECTURE OUTLINE

03 objectives
06 culinary

signature

04 overview
07 other

of Indonesian
specialties

cuisine

05 key ingredients 08 production

recipes for

lab
 PROPERLY LIST BASIC INGREDIENTS

OBJECTIVES CHARACTERISTIC

OF INDONESIAN CUISINE

IDENTIFY SPECIALIZED COOKING TOOLS

AND TECHNIQUES 

UNDERSTAND AND IDENTIFY FLAVOR

PRINCIPLES OF THAILAND
 DISTINCT CULINARY VARIATIONS

Abundant vegetables

Fiery curries

Sweetness from " GULA JAWA"

 local palm sugar that taste like
caramel & molasses

Hindu settles established pork

as a popular meat
 OVERVIEW: 
INDONESIAN CUISINE
SPICE ISLANDS
- Moluccas: Cinnamon, clove and nutmeg

trees

Cinnamon, clove and nutmeg trees

Spices harvested is combined with coconut

milk for richness, chiles for searing heat and

aromatic ingredients to create scores of

distinctive dishes throughout the country. 

Chinese, Dutch, Indian, Malaysian influence 

COOKING METHODS USED:

Stir-frying (Tumis)

Sauteing (Sangray)

Frying (Goreng)

Baking (Panggang)

Grilling (Bakar)

Boiling (Rebus)

Steaming (Kukus)
 OVERVIEW: 
INDONESIAN CUISINE
TYPES OF FIRE USED:
Strong fire

Small fire

TRADITIONAL KITCHEN:
Use of firewood
 OVERVIEW:
INDONESIAN CUISINE
COOKING TOOLS:
Wajan (wok)

Penggorengan (frying pan)

Panci (cauldron)

Cobek and ulekan (stone mortar

and pestle). 

Traditionally Indonesians use a

stone mortar and a pestle to

grind the spices and ingredients

into coarse or fine pastes. the

Traditional Indonesian

cookingwares: from stone,

earthenware pottery, wood, &

woven bamboo or a rattan

container or filter
 KEY INGREDIENTS

Kangkung - water spinach

Krupuk - wheat, rice, potato or cassava

Kecap manis - sweet dark soy sauce

Kecap asin - salty dark

Trasi shrimp paste - fermented dried shrimp

Candlenuts - high oil content, creamy texture

Tempeh - thin nutty cake; fermented soy beans

Petai - "Smelly beans", bitter, used in curries

Sambal - Chili-based condiment

Tamarind - acidic fruit, sourness used to

balance salty, sweet and hot dishes

Palm sugar - made from the sap of palm tree.

Boiled down and reduced unti a moist sugar is

formed.
CULINARY SIGNATURE: Persian lime (most common)
LIME Kaffir lime (peel, leaves)
     - flowery, citrusy brightness
     - as garnish
OTHER SPECIALTIES

Nasi Kuning
- Celebratory rice tinted
yellow with turmeric and
flavored with lemongrass
OTHER SPECIALTIES

RENDANG
- Beef slowly simmered
in coconut milk, spices,
and chiles until the sauce
is reduced and thick,
concentrated glaze
OTHER SPECIALTIES

SATAY
- Thin slices of chicken,
mutton, pork or rabbit
threaded onto skewers,
grilled over coals, and served
alongside a sweet-spicy
peanut sauce
OTHER SPECIALTIES

SOTO AYAM
- Soup of turmeric-
infused broth ladled over
rice vermicelli, shredded
chicken, and hard boiled
egg and garnished with
celery leaves and fried
shallot
OTHER SPECIALTIES

ROJAK
- Fresh fruit served with
peanuts, sugar and chili
OTHER SPECIALTIES

SPEKKUK
- buttery many-layered
cake laced with
cinnamon, nutmeg and
cloves.
OTHER SPECIALTIES

BANDREK
- Beverage infused with
ginger and spices,
served warm or cold
OTHER SPECIALTIES

NASI GORENG
OTHER SPECIALTIES

DADAR
GULUNG
WEEK 9 MENU:
INDONESIAN
CUISINE
SATAY BABI

NASI GORENG

DADAR GULUNG