Ginger

Next to chilli, ginger has become something close to a staple in Indonesian cuisine. Ginger has been used widely not only in food, but many specialty drinks are also made from this ingredient, and numerous kinds of ginger-based confectionary goods are produced.

Two kinds of ginger are commonly found in markets: the ‘old’ ginger is the one with thick, dusty beige skin, wiry flesh and hotter taste; the ‘young’ or stem ginger is thin, light yellow skin, sweeter than the old ginger and its flesh is firmer and juicier, making it easier to slice. Ginger’s strong taste can be overpowering so the dose has to be carefully measured, particularly since it is often the case that ginger is the main spice. The best way to keep check on this dose is by cutting the ginger as thin as possible as the large chunks of ginger will not be ground up by the food processor.