MUSHROOMS - JAMUR

shiitake mushrooms



Shiitake mushroom is the most commonly used mushroom in Japanese cooking. It is readily available fresh or dried. If you use dried mushroo,. you should soak in the warm water for about 15 minutes until softer and ready to slice. Dried mushroom also has stronger aroma after soaking than the fresh one. The dried versions are the same as the dried black chinese mushrooms tha can be used as a subsitutes.


COOKING TIME:
- Steam : 4 - 5 minutes
- Microwave : 3 - to 4 minutes
- Blanch : Not recommended
- Boil : 3 to 4 minutes, in broth or wine
- Other : stir-fry or broil for 4 - 5 minutes

CUCUMBER - MENTIMUN

Japanese cucumber

Japanese cucumber have a sweeter flovor and a smoother texture than large cucumber. This variety also known as Lebanese cucumbers in some countries, is widely available in the fresh vegetables section of food stores. Baby cucumber or pickling gherkins are good substitutes.

BANANA BLOSSOM - JANTUNG PISANG

banana blossoms

Banana blossoms or jantung pisang are the unopened male flowers of the banana plant - a purple-red inflorescence tinged with yellow at the base which hangs at the end of a clump of developing bananas. Tasting like artichokes, the hearts of these flowers, which have been stripped off their purple petals, are a popular salad ingredient in some Southeast Asia cuisines, especially in Vietnam and Indonesia. Fresh, canned and dried banana blossoms can often can be found in specialty stores outside Asia, particularly those stocking Vietnamese and Thai ingredients.
Choose a firm, large blossom with an even color and check that the outer petals are not wilted. To prepare the blossom for cooking, remove the coarse outer petals to reveal the creamy white heart. Quarter the heart lengthwise with an oiled stainless steel knife to avoid the sticky sap clinging to it. If not cooking immediately, soak in cold water or rub with lemon or lime juice to avoid discoloration. Simmer the cut heart i plenty of lightly salted water until tender, about 15-20 minutes. Drain, cool, then pull out and discard the hard fillaments inside each cluster of yellow stamens as they have an unpleasant texture.


BANANA LEAVES
Banana leaves are used to wrap food for steaming or grilling. The moisture and flavor of the banana leaf makes a difference to the texture and flavor of the food, but if you can't find fresh or frozen banana leaf, use aluminium foil.
Before using to wrap food, the leaves should be softened for easy folding, either by soaking in hot water for 5-10 minutes or briefly heating over a low flame.

CHAYOTE - LABU SIAM

chayote

Chayote or labu siam is a type of squash that looks like a light green cucumber, having an oval shape and a small white seed. It is also know as mirliton or christophene. A good substitute is zucchini.

YAM BEAN - JICAMA - BENGKUANG - MUN KAEW

Jikama or bengkuang is a crunchy, mid tuber with white interior and beige skin which peels off easily. It is excellent eaten raw with a spicy dip such as sweet-hot spicy chili paste (sambal rujak) , and also can be cooked. Daikon radish may be used as a substitute.

SOY BEANS SPROUT - TAUGE

soy bean sprouts

green bean sprouts

Small white shoots of the pea-like mung bean plant, used separately as a vegetable and included in a wide variety of dishes.
They are available fresh or in cans. Canned sprouts should be rinsed before use to eliminate any metallic taste. Fresh or unopened, unused canned sprouts should be covered with water and stored in the refrigerator.
Soy bean sprouts are commonly used a garnish in Asian dishes. Always buy fresh bean sprouts - these should be crisp, without brown tips, and preferably consumed shortly after purchase.

SPRING ONION - DAUN BAWANG

PARIA

LOOFAH - OYONG

Loofah is a type of gourd with a woody, earthy flavor often used in Asian soups. Any type of squash may be used as a substitute

LEUNCA PEAS

LEMON BASIL. - KEMANGI - MANGKLAK

Basil is often used as a seasoning and garnish in Asian cooking. Lemon basil or manglak or kemangi is similar to thai basil(horapa) but paler and with a distinctive lemony fragrance. It is used in soups and salads.

KATUK LEAVES - DAUN KATUK

PEANUTS - KACANG TANAH

LONG GREEN BEANS - KACANG PANJANG

GENJER -

GREEN HOT CHILI - CABE HIJAU

SUMATRA EXOTIC BEANS - JENGKOL

whole jengkol fruit

first unskinned jengkol fruit

second unskinned jengkol fruit

This special sumatra exotic beans is one of the most Indonesian love to have in their meals. The aroma is very strong and not favorable to unfamiliar people, but the fruit is quite crunchy when it's raw,and tender as a meat when it's cooked.

It is used to made with different styles of cooking. Either with balado in west sumatra, in sweet soy sauce in java, or even eaten raw with chili paste in west java.

PETAI SEEDS - PETAI