PEPPER (merica):
Both black and white peppercorns are crushed just before
use; ground white pepper powder is also used on occasion.
SALAM LEAF (don jangar
ulam): A subtly flavoured leaf of the cassia family,
this bears no resemblance whatsoever to the taste of
a bay leaf, which is sometimes suggested as a substitute.
If you cannot obtain dried salam leaf, omit altogether.
SHALLOTS (bawang barak):
Widely used in Balinese cooking, pounded up to make
spice pastes, sliced and added to food before cooking,
and sliced and deep fried to make a garnish. Balinese
shallots are smaller and milder than those found in
many Western countries, so you may need to reduce the
amount called for in these recipes, which were prepared
using Balinese shallots.
SHRIMP PASTE, DRIED (trasi):
This very pungent seasoning often smells offensive to
Westerners at first; it is always cooked before eating,
generally toasted over a fire before being combined
with other ingredients. The best way to treat it is
to spread the required amount on a piece of foil and
to toast it under a grill for a minute or so on each
side. Widely known overseas by its Indonesian name,
trasi, or the Malay term, belacan, shrimp
paste ranges in colour from purplish pink to brownish
black.
SHRIMP PASTE, BLACK (petis):
A very thick syrupy paste with a strong shrimp flavour
used in some sauces.
SOY SAUCE: Two types of
soy sauce are used: thick sweet soy sauce (kecap
manis), and the thinner, more salty thin soy
sauce (kecap asin). If you cannot obtain
kecap manis, use the dark black Chinese soy sauce and
add brown sugar to sweeten it.
TAMARIND (lunak):
The dark brown pod of the tamarind tree contains a sour
fleshy pulp, which adds a fruity sourness to many dishes.
Packets of pulp usually contain the seeds and fibres.
To make tamarind juice, measure the pulp and
soak it in hot water for 5 minutes before squeezing
it to extract the juice, discarding the seeds, fibre
and any skin.
TURMERIC (kunyit):
A vivid yellow root of the ginger family with an emphatic
flavour. Scrape the skin before using. If fresh turmeric
is not available, substitute I teaspoon of powdered
turmeric for 2.5 cm/I in of the fresh root. To make
turmeric water, peel about 20 cm (8 in) of fresh turmeric
root; slice finely and combine with I cup of water.
Process in a blender until very fine, or pound the sliced
turmeric in a mortar and then mix with water and let
stand for a couple of minutes. Strain through a sieve,
pressing firmly with the back of a spoon to extract
all the juice. Store in a jar in the refrigerator.
If fresh turmeric is not available,
combine 4 tablespoons of powdered turmeric with I cup
of water and mix well.
