Cooking with Indonesian Spices

Healing Properties of Indonesian Spices

It is already well-known that Indonesia’s land is very prosperous for spices. That is why a long time ago it attracted many foreign countries such as China, Arabia, Portugal, Spain, United Kingdom and the Netherlands to come here to trade or to conquer it. It is also the reason why Indonesian food is rich with spices and herbs such as: ginger, turmeric, different types of galangal, shallots, garlic, nutmeg, cloves. There are also fresh leaf seasonings like lemon grass, lemon basil (known as kemangi), kaffir lime, daun salam (a type of bay leaf), turmeric, etc. And of course chillies. Not only that these spices make the food taste delicious, but they are also part of botanical treasures which are good for medication. As a part of modern medical treatment, people in Indonesia have already used herbs and spices for traditional medicine.

Here some spices among others that can be used for medicine:

- Clove, which is a native spice from Indonesia and used as ingredient in cuisine all over the world, has many beneficial usage especially for medication. According to FAO, Indonesia produced almost 80% of the world’s clove output in 2005 followed at a distance by Madagascar and Tanzania. In India, cloves are used in Ayurveda called Lavang, while in Chinese and western, they use it for an anodyne (painkiller) for dental emergencies. Cloves are also used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. It’s known as natural antihelmintic (drugs that expel parasitic worms (helminths) from the body, by either stunning or killing them). The cloves contain of an essential oil (aetheric oil), also a number of some good chemicals compound. According to the WHO (World Health Organization), clove is one of the most widely used botanical medications in the world. As in Indonesia, this spice has been used for medicine since long time ago. With right measure together with other herbs, cloves can heal toothache, heavy cough, fever because of Malaria, pain during the menstruation and also to solve bad breath problem.

- Ginger is widely used across the country either for cuisine or medication. There’s a special drink in Central Java called ‘Wedang Ronde’ which is made from ginger and peanuts and it’s good for healing a sore throat. Ginger is also good to increase the body stamina, to heal the colds, nausea, vomiting, headache, dizziness and fever.

- Galangal (Kaempferia galangal), just as ginger, it is also good to increase the body stamina, against bad breath, to heal stomach inflammation, nausea, vomiting and cold.

- Turmeric has lot of benefits for health. Besides widely used as a food coloring and is one of the principal ingredients in curry powder, it is also used for traditional medicines meant to maintain good health and beauty. Turmeric has long been used in medicine as an anti-inflammatory, to treat digestive disorders (stomach upset, gas, abdominal crams) and liver problems, preventing bacterial infection in wounds, and for treating skin diseases and wound healing. It is also good for treating irregular menstruation and leucorrhoea for women. Other benefits are for body heating and to make blood’s circulation run smoothly. There has been a substantial amount of research on turmeric’s anti-cancer potential. Evidence from laboratory and animal studies suggests that curcuma has potential in the treatment of various forms of cancer, including prostate, breast, skin, and colon. Human studies will be necessary before it is known to what extent these results may apply to people.

- Another Indonesian spice which is good for food ingredients as well as for health is lemongrass or Indonesian calls it ‘Sereh’ or ‘Serai’. Lemon grass is widely used as a herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. Research also shows that lemon grass oil has antifungal properties. Lemongrass has many good properties such as healing a headache, muscle and joint pain, nerve pain, rheumatism, sore throat, irritable bowel syndrome, Gastroenteritis, stomach pain, flatulence, diarrhea, stomach pain, irregular menstruation, bad breath, increases appetite, heals swollen gums, toothache. There is a traditional drink from west Java called ‘Bandrek’ which is made from lemongrass’s stick. It’s good to warm the body.

Despite all those spices above, there are still many herbs and spices in Indonesia which have great benefits for the persons health. As long as you use them with the right measurement/dosage.

About the Author

Tatie Sri Wulandari is an Indonesian living in Slovenia (Europe). She enjoys cooking Indonesian food so much that she created a website www.tasty-indonesian-food.com where she shares information on ingredients, spices, recipes and her own little secrets in making a tasty Indonesian meal.

i like to know how to cook singapore laksa…?

I work in singapore before and i like to eat laksa. It made of yellow noddles with a spice soup/sause on it. Please can you tell me how to cook it? I got the ingredients before that a friend of mine give it to me, but i lost it. I know that somebody outhere know this kind of menu especially Singaporean,malay or indonesian cook. Hope you help me…. Thank you….

2 shallots
2 Candle nuts
3 cloves garlic
turmeric
5 to 6 dried Chillies
crushed peanuts
2 stalk lemon grass – bruised
galangal
tomatoes
fish sauce
fried bean curd (tao pok) – quartered
bunch of Chinese mint leaves
1 packet fish balls
chicken or fish stock
salt to taste
1 can coconut milk
1 packet thick rice noodle (optional – udon noodles)

Method

1. Soak rice noodle in hot water, boil briefly if necessary
2. Fry paste in oil and fry till fragrant Add stock, lemon grass, galangal and bring to boil
3. Add bean curd, fish balls, coconut milk and cook
4. Season with salt and fish sauce
5. Add tomatoes and cook a further few minutes
6. Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot

All About Food: A savory spice discovery in CDM the fragrant herbs and colorful Red Cloud Savory Spice Company in Corona del Mar (Don Leach / March 16, 2011)

Cooking with Indonesian Spices – Cooking Pepes Ikan in Bali

 

Cooking with Indonesian Spices

Spices Every Cook Must Have In Their Kitchen From The Start

When I was just married, many moons ago, I had really no idea which spices I needed to have to start up my healthy, tasty, nutritious cooking. Over the years, I have learned cooking with healthy recipes and this is what I have come up with as most necessary to start healthy cooking.

Remembering that spices have a shelf life, like any other food, you are able to tell by the flavor and color if the spice is old, and should be replaced generally every spring. Many of my spices don’t last nearly that long, as I use them far before they would get old.

BASIL
Fresh basil is used best for salads and pesto. Dried basil is best used for slow-cooked dishes such as crockery pot dishes, stews, soups, and even casseroles.

BAY LEAVES
Bay leaves are used to simmer in soups, tomato and sea food dishes. You know, my father never made a soup without a bay leave in it. Many Indian, Turkish and Italian dishes contain bay leaves as they are aromatic and woodsy. I buy them whole to simmer, and remember, they are not something to digest, so remember to look for them when the dish is finished cooking and remove them. I love that extra flavor a bay leaf gives.

CHILI
Every good cook require, chili powder, chili pepper flakes or, when in season, chili peppers red hot! Chili adds a real kick to any dish, for many ethnic dishes: Thai, Korean, Mexican/Southwestern dishes of meats, soups, stews cocktail sauces, eggs and seafood dishes. As I am North American, my favorite is a Chili Stew. Cayenne Red Pepper flakes are probably the most popular to use.

CINNAMON
Sweet Cinnamon is warm and spicy and used in desserts, pastries, puddings, fruits and spiced beverages. Cinnamon is also popular in Greek, Middle Eastern and Mexican mean dishes, sweet potatoes, carrots and squash/pumpkin. When cinnamon is used in beverages, the actual cinnamon stick is used for mulled wines, and the actual spice in powdered form is used to top coffee lattes, hot chocolate.

CLOVES
This potent warmer, tasty spice is a favorite in North America for pastries, curries, masalas. It is also used in Chinese five-spice blends, in chai teas, and for pickling. Years ago, cloves were thought to be a help in easing the pain in toothaches. I am so fond of the aroma of cloves.

CUMIN
Cumin is a warm, earthy flavor which comes in seed form and ground form. Cumin is a crucial savory spice for Mexican, Indian, Middle Eastern, Indonesian and North African and Asian foods Cumin seeds can be used to infuse rice dishes, and breads, or ground for cheese dishes, devilled eggs, stews, soups and chili, beans and cabbage dishes.

CURRY POWDER
Curry powder is a combination of many sweet and savory spices. True Indian cooks prefer to make their own curry, but our prepared blends have become most popular in North American cooking as we try to create Indian dishes.

Curry powder blend often includes coriander, cumin, chili, turmeric, ginger, mustard as well as some sweeter spices such as fenugreek, cinnamon, and cloves and cardamom. There are many different varieties.

Curry is used with meats, sauces, stews, soups, fruits, eggs, fish, seafood, poultry, creamed and scalloped dishes. My favorite is curried rice with poultry, but I must admit, I will use curry on almost any dish!

NUTMEG
Nutmeg provides a complex, sweet vanilla-like undertones to baked goods. Nutmeg compliments almost any dish that uses cinnamon. Nutmeg is sweet, but powerful and used in most baking of loaves, pies, cakes, as well as custards, creamed dishes and white sauce. A Christmas favorite is egg nog flavored with nutmeg. It is also used in fruits, vegetables, ice cream, hot milk drinks and frostings. I love the aroma of nutmeg.

OREGANO/MARJORAM
Oregano and Marjoram strong and aromatic spices used in both European and Mediterranean cultures. Oregano is a favorite in pasta sauces, pork, veal, fish, vegetables, seafood, tomato dishes, white sauces, ground beef and pork, Greek, Italian and Mexican dishes, chili, pizza, egg dishes and salad. With so much of a variety, one can see how a healthy kitchen cupboard must do with oregano/marjoram.

ROSEMARY
This flavorful, resinous, pungent herb is used in many European and American dishes. It marries well with many types of meat, such as lamb, poultry (my favorite), game meat, poultry stuffing, potatoes, sweet potatoes, carrots and squash, zucchini and quick breads. I have a favorite recipe with panini bread, pasted with olive oil, cut grapes in half place on bread, then salt with coarse salt and spread fresh rosemary leaves on it – toast in oven for 10 minutes at 250F degrees. Cut pieces in triangles to serve. I love Rosemary leave for flavoring.

THYME
Thyme has a balsam-like flavour. It does not have the range as many other herbs and spices, but it still plays an important part in traditional French, Italian and American dishes. I use it with meat, fish and poultry, tomato dishes, stews, clam and fish soups, gravies and vegetables.

There is an entire catalogue of herbs and spices that we can load our cupboards with. I think that I have given you the basic ones to cook healthy hearty and nutritious meals. These are over and above sea salt and freshly ground pepper. As time goes on, and you learn more healthy recipes for healthy living while creating your scrumptious meals, you will add new spices and herbs. Remember, always, make certain your spices and herbs are fresh.

About the Author

Carole-Anne Stanway has been a creative healthy recipe cook for many years. She loves to learn new living techniques as well. Learn how you too can make, create and bake many healthy recipes for healthy living at .healthyrecipes

Asian Ramen Noodles? Help?

My girlfriends step mom (who is Indonesian) goes to New York every once in a while, and comes back with a case full of noodles.

They taste amazing, but I haven’t been able to find them anywhere.

They cook exactly the same, but there is a lot more spices to add, and the kind I had were kind of spicy.

Does anyone know what I’m talking about?
Also, is there a site where I can order these online? Where I live, we have very little foreign food.

there are about a hundred different brands and flavors of ramen

my favorite is Nong shim, which comes with a couple different packets of spices and flavoring, and its generally a red & black package

Cooking with Indonesian Spices - Marinated chicken in coconut water (Ayam Kalasan)

Campground Cooking….

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Indonesian Cooking: $11.4 Indonesian Cooking

Cooking with Spices $12.22 Cooking with Spices

Cooking With Herbs & Spices $17.46 Cooking With Herbs & Spices

The Indonesian Kitchen: $12.9 Indonesia is an extraordinary place. Of the thousands of islands that make up this stunning country, there are five main islands which are inhabited, and across these islands there is a distinct cuisine that reflects the rich variety of peoples that live there. The year-round tropical climate produces all kinds of exotic fruits, such as bananas, coconuts and chillies, all of which play an important part in the diet. A fascinating introduction explores the history, customs and traditions of the Indonesian people, and looks at the typical foods and cooking techniques. A useful guide to ingredients follows, ranging from rice, noodles and vegetables to fish and spices, with essential information and advice on how to use them. The book then features over 80 authentic recipes that capture the essence of Indonesian cooking, from classics such as Catfish with a Spicy Coconut Sauce, Mutton Korma and Sumatran Duck to more unusual specialities such as Unripe Papaya Soup, Boiled and Fried Eggs with Hot Sambal, and Fried Anchovies and Peanuts. There are also some delicious sweet snacks and drinks to try, including Sticky Coconut Crepes, Pandanus Custard with Glutinous Rice, and Avocado Juice. Every recipe is accompanied by step-by-step photographs, a mouthwatering image of the finished dish, and full nutritional information to help with any dietary needs. With more than 450 photographs, this inspiring book is the ideal introduction to the fabulous cuisine and aromatic flavors of Indonesia.

Spices $19.76 The first volume of this gift set traces the fascinating history of spices from their use in Ancient Greece and Rome, and their discovery by Europeans on their travels around the world, to their use today in cooking, perfume, and medicine. The second volume presents more than eighty different spices and blends--from mild or fragrant to extra-spicy and pungent--and explains their origins and common culinary uses. Useful tips include how to choose spices, mix your own blends, incorporate them into recipes, and conserve them for best results. Each spice is identified by genus and species as well as its common name, and the book is completed with a guide of the best spice suppliers in the world. This attractive, two-volume gift set with ribbon closure will add flavor to any chef’s bookshelf and provide hours of inspiration in the kitchen.

Indonesian $7.69 Over 70 authentic recipes from the very best of Indonesian cuisine, including traditional classics such as Rendang, Pork Sates, Nasi Goreng, Spicy Fish and Prawn Crackers. Every recipe is photographed in colour, with easy-to-follow step-by-step instructions, and there are charming watercolour illustrations throughout the book. Includes a fascinating introduction and a comprehensive glossary with information about all the special ingredients, equipment and cooking techniques needed to create these wonderfully exotic dishes.