Advertisement
Coriander Seeds
Ketumbar
Appears in
Published 2016
Another case of cross-region spices: while initially brought by Indian traders, and still widely used in Indian dishes, coriander seeds have become a staple in many Indonesian dishes, particularly meaty ones that require marinating. Typical preparations of ayam bakar (grilled chicken) and saté ayam (chicken saté) require a large quantity of coriander seeds.
The seeds come in two types: the round form with light brown-to-tan color and with a lemony taste; and the egg-shaped seeds with a green-yellow tint that has a fresher, grassier taste. Both should be used as whole seeds, which are then toasted before grinding them, as commonly done by Indonesian cooks to bring out the already rich flavor.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title