Fresh Vegetables Soup (Sayur Sop)

2 carrots
100 gram cabbage, cut into small pieces
100 gram bean, cut 3 cm long
200 gram potatoes, cut into medium cube
2 chicken hotdog (optional), thinly sliced
5 chicken wings for broth
2 stalk of celery leaves, chopped
1 stalk of spring onion, thinly sliced
2 tablespoons of fried shallots
800 ml water
salt and sugar to taste

Note: you also can add broccoli, read beans, sweet corns and many more!

Spice Paste
3 shallots (or half medium red onion)
4 cloves of garlic
1 teaspoon of pepper

Place chicken wings in boiling water for 20 minutes to prepare the broth. Add the carrots.

Heat oil in the pan and fry the spice paste until its fragrant, and put it into the broth. Add the rest of the ingredients, salt and sugar to taste. Continue cooking until all vegetables well cooked. Add some water if it's necessary.

Serve with fried shallots.

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Medan Style Chicken Soup (Soto Medan)

2 chicken thighs
1 stalk of Lemongrass (Sereh)
3 fresh Kaffir Lime leafs (daun Jeruk Purut)
1 cm Galangal (Laos/Lengkuas), crushed
1 Salam leaf (you can substitute with bay leaf)

125 ml coconut milk
2 tablespoon of lime juice
1 litre of water

2 tablespoon of fried shallots
1 stalk of spring onion, chopped

Spice Pasta
4 shallots
2 cloves of garlic
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric powder (you can use fresh turmeric as well)
1 cm of ginger
2 Candlenuts (Kemiri), pan-broil
Salt and sugar to taste

Wash the chicken, and then pour the lime juice over it. Leave it for 10 minutes). Wash again.

Simmer chicken in 1 litre of water together with salt, salam leaf, lemongrass, lime kaffir leafs, and the galangal. Cook until the chicken is tender. Take it out from the stock and leave it to cool. Separate chicken meat from the bones and shred finely. Meanwhile keep cooking the stock with low heat.

Fry the chicken. Set aside.

With remaining oil, sauté the spice paste for a minute or two until fragrant. Put the fried spice paste into chicken stock. Cook until the spice is absorbed. Then add the coconut milk. Continue cooking.

Serve with plain rice (nasi putih), Perkedel (potato croquettes), cracker and garnish with fried shallot and spring onion.

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East Java Traditional Black Beef Soup (Sop Rawon)

600g Beef rump
20g Ginger roots
30g Turmeric roots
50g Garlic

100g Shallot
50g Candlenut
20g Red chili
5g Kaffir lime leafs
30g Lemon grass

200g Black Nut (Kluwek) use the meaty part
10g Coriander Powder
2g Bay leaf (Salam)
20g Galangal
3g Cumin

Salt to taste
White Sugar to taste
White Pepper Powder
Cooking oil

Clean the beef rump and cut into cubes.
Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.

Heat pan and put all blended ingredients and saute until cooked and fregrance.
Add beef rump cubes and water to make the stock.
Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
Season with coriander powder, cumin, salt and sugar according to taste.

Serve this soup with steamed rice, salty egg, small beans sprout, and shrimp crackers.

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Classic Indonesian Chicken Soup (Soto Ayam)

1 1/2 pounds boned, skinned chicken breasts, rinsed
2 1/2 quarts fat-skimmed chicken broth

1/3 cup peeled garlic cloves
1 cup sliced shallots
1/4 cup salted, roasted macadamia nuts or blanched almonds
6 thin slices (the size of a quarter) fresh galangal or fresh ginger
1 teaspoon ground turmeric
1 tablespoon cooking oil
1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.)
lemon peel, yellow part only

4 to 6 ounces dried bean thread noodles (saifun)
Salt and pepper to taste
3 cups finely shredded cabbage
3 cups bean sprouts, rinsed and drained
1 cup thinly sliced green onions, including tops
1 cup diced Roma tomatoes
1 cup chopped fresh cilantro
4 hard-cooked large eggs, shelled and cut into wedges
2 cups potato chips or shrimp chips (optional)
1/2 cup fried shallots
Lime wedges
Chili sambal, Asian red chili paste, or minced fresh hot chilies

In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)

In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.

Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.

Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.

Lift out chicken and let cool at least 10 minutes. Skim fat from broth.

In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. Snip through noodles with scissors to make shorter strands.

Season broth with salt and pepper to taste. Return to a boil over high heat.

Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.

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Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.

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Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

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Beef Rib Soup (Sup Iga Spesial)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

1 stalk lemon grass
2 cm cinnamon
6 tomatoes diced
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices :

1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
4 tbsp sliced garlic
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

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Beef Soup Bandung Style (Soto Bandung)

250 g beef brisket
100 g boiled soy bean, fried
125 g white radish, thinly sliced
3 tbsp sliced celery
3 tbsp fried sliced shallots
3 tbsp sliced green union
1 stalk lemon grass, bruised
2000 ml water
2 1/2 tbsp sliced shallots
1 tbsp sliced garlic
1 tbsp peppercorn
1 tsp salt
1 tsp sliced ginger
Sweet soy sauce

Chili paste (Sambal):
Red capsicums
Salt
Vinegar

put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.

Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.

Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.

Serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.

Sambal: boil the red capsicums. Drain and blend, add salt and vinegar, mix well.

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Banjar Clear Soup (Soto Banjar)

Soup
1 whole chicken. cut into 4 pieces
1,5 litres water
1/2 teaspoon white pepper
4 spring onion, chopped
2 chinese celery, chopped
10 shallots
5 cloves garlic
1/2 whole nutmeg
5 cm cinnamon stick
4 cloves
2 pods cardamon
2 tablespoons cooking oil

Condiments
100 gr mungbean noodles, blanch with boiling water for 2 minutes
3 hard boiled eggs, cut into wedges
50 gr beansprouts, blanch with boiling water for 1 minute
deep fried shallot flakes
frikadel potatoes (recipe here)
sweet soy sauce
2 limes, cut into wedges

Chili paste
5 red chili
10 thai eye’s chili
5 candlenut,
1 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Wrap nutmeg, cinnamon, cloves and cardamon with a piece of cloth (preferably some type of muslin). Set aside.
Grind shallots and garlic into fine paste. Heat 2 tablespoons cooking oil over high heat for 2 minutes. Toss in the spices in muslin.
In a big stock pot, add the water and the spices from above, cover and cook over low heat for 10 minutes.
Add pieces of chicken into the pot. Cook for another 20 minutes.
Remove chicken pieces. Shred the meat and get rid off the bones.
Set aside.

To prepare the chili paste, put all the ingredients in a spice grinder and grind them into paste.

To serve, ladle the soup into individual serving bowls. Add mungbean noodles, beansprouts, shredded chicken, bitter-nut crackers, perkedel potatoes and hard boiled egg wedges.
Sprinkle some shallot flakes and a couple of dash of soy sauce with squirts of lime juice before serving.

Add chili paste moderately and mix everything up.
Serve with warm rice

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Clear Spinach Soup (Sayur Bening)

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Slice corn from cob.

Cook it with other ingredients except spinach until done.

Add spinach, mix & continue cooking for 2 mins.

Remove from heat

Serve hot.

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Madurese Chicken Soup (Soto Ayam Madura)

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt to taste

Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside.

Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ).

Deep fry in hot oil. Hard boil remaining eggs and slice.

Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

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Shrimp Soup Indonesian Style (Laksa Udang)

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.

Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.

Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

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Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

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Corn & Crab Chowder

Ingredients & spices :

2 strips turkey bacon
½ large onion, chopped
2½ Tbsp all-purpose flour
1 qt chicken or fish stock
¼ cup white wine
½ lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
½ lb. corn kernels (fresh or frozen)
½ lb. crabmeat (or imitation crab)
¾ cup half and half
Kosher salt and ground white pepper, to taste

How to prepare :

Cut the turkey bacon into about ¼-inch cubes. It may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

Add the bacon to a heavy-bottomed sauce pot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.

Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. By the way, to simmer means to cook at just below the boiling point. You should see an occasional slow, gentle steam bubble, but not the rapid bubbling of a full boil.

While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

Add the corn and bring the chowder back to a simmer for just a moment. Then add the crab and stir in the hot half and half.

Season to taste with Kosher salt and white pepper, and serve right away.

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Oxtail Soup (Sop Buntut)

Ingredients & spices:

1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spices
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

How to prepare:

Put oxtail in a pan with 2 liters water and bring to the boil.
Carefully scoop off and discard the scum floating on the surface.
Discard the stock and replace with 2 liters clean water.
Add chopped ginger, nutmeg and spring onion.
Cover the pan and simmer over low heat until tender.
Remove the tail, reserving 1 1/2 liters stock.

Bring the stock to the boil, then add oxtail.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions, and Chinese parsley.
Serve hot.

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Ingredients & Spices for Indonesian recipes (8)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Pepper (merica): Both black and white peppercorns are crushed just before. Ground white pepper is also used on occasion.


Salam Leaves (daun salam): A subtly flavored of the cassia family, it’s local (Indonesian) bay leaves, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.


Shrimp Paste (terasi): This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient is range from purplish pink to brownish black.


Sweetened Soy Sauce (Kecap Manis): There are two types of soy sauce that are used in Indonesian cooking, sweetened soy sauce (kecap manis), and salty soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.

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Ingredients & Spices for Indonesian recipes (5)
Ingredients & Spices for Indonesian recipes (6)
Ingredients & Spices for Indonesian recipes (7)

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Ingredients & Spices for Indonesian recipes (7)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Tamarind (asam jawa): The dark brown pod of the tamarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes.

To make tamarind juice, use the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.


Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and sharp taste to many dishes. If you can buy fresh turmeric, pick roots with dark color.


Kecombrang, kantan, or honje (Etlingera eliator; synonyms Nicolaia elatior, Phaeomeria speciosa) is the form of annual Herbaceous plants that flower, fruit, and seed used as vegetables. Other name is kincung (Singapore) and siantan (Malaya). Thai people call it kaalaa.

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Ingredients & Spices for Indonesian recipes (6)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Pandan Leaves (daun pandan): The fragrant leaves sometimes referred as fragrant screw pine, the leaves are tied in a knot and used to flavor dessert and cakes.


Palm Sugar (gula jawa): Juice extracted from the coconut flower or local called it as Aren then it’s boiled and packed into molds to make Palm sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator. Most local palm sugar will look like as picture shown above.


Shallot (Bawang Merah): member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. It is a very important ingredient in most Indonesian dishes. It is used as food, spice and seasoning. It is often eaten raw, used for pickling, cooking and frying.


Large onions (Bawang Bombay or Bawang Besar): can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. Depending on the variety of onion, it tastes sharp, spicy, tangy and pungent or mild and sweet.


Peanuts (kacang tanah): Used raw and ground to make sauce, or deep fried and used as a garnish.

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Ingredients & Spices for Indonesian recipes (8)

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Ingredients & Spices for Indonesian recipes (5)

Here are ingredients and spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Lemongrass (serai): This is an intensely fragrant herb that is used for soup, seafood and meat dishes and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).


Kaffir lime (jeruk purut): There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). The picture on the right shows Kaffir lime. The picture showed the double leaf of Kaffir lime.


Kaffir lime has no juice, but the double leaves is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. Above is the double leaves of Kaffir lime.


The round yellow skin limes (jeruk nipis) which is size slightly larger than a golf ball and also dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can substitute it with lemon. Picture showed Yellow skin limes (jeruk nipis)


Nutmeg (pala): Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.

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Ingredients & Spices for Indonesian recipes (8)

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Ingredients & Spices for Indonesian recipes (4)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.


Cumin (jintan): use sparingly as it has a strong smell.


Garlic (bawang putih): The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.


Ginger (jahe): This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always peel the skin off from the fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.


Lesser Galangal (Kencur): Known as lesser galangal. This ginger-like root has a unique flavor and should be used sparingly. Wash it and rub off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximately 30 minutes; use 1/2 - 1 tsp of powder for 1-inch fresh root.


Greater Galangal (lengkuas or laos): Greater galangal is also member of the ginger family. It has a very tough but elusively scented root and must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).

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Ingredients & Spices for Indonesian recipes (8)

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