Aromatic

Appears in
top 1000Flavors of Indonesia
Flavors of Indonesia

By William Wongso

Published 2016

  • About
Every region in Indonesia has its own distinctive aromatic ingredient. You can practically tell which area a certain food is from just by smelling it.
  • ○ Curry leaves are widely used in Aceh and Betawi food cultures. They’re called daun temurui in Aceh and salam koja in Betawi. Their use offers proof of how salient Indian influence has been in Indonesian food traditions. In Aceh, curry leaves are the main element that makes Ayam Tangkap.
  • ○ Sumatran Malays like to use daun kesum (Persicaria odorata) to add a special touch to food with a coconut milk base and spicy porridge known as Bubur Pedah. The plant is also known as Vietnamese coriander/mint/ cilantro. This herb is widely used across Southeast Asia, and makes a popular garnish in India.
  • ○ Kaffir lime leaves lend a refreshing aroma to any culinary creation. They’re usually finely chopped, never ground, and mixed with the main ingredient, such as in making Balinese Saté Lilit (minced fish sate).
  • ○ Cumin leaves are commonly used in North Sulawesi and Bali, and are just as popular in Thailand, where they’re usually chopped and tossed into soups or stews. Some people like to use cumin leaves to marinade meat.
  • ○ Daun salam (Indonesian bay leaf) emits a distinctive aroma from any type of food it is used in, whether it is freshly picked or dried.
  • ○ Daun pandan (pandanus leaf) is a favorite for its sweet aroma and is popularly used in main courses and desserts.
  • ○ Garlic leaves are usually chopped and used as a garnish in soups or porridges.
  • ○ Daun jati (teak leaf) provides a beautiful color, such as in gudeg, and makes an aromatic wrapper in rice dishes, such as Cirebon-style nasi jamblang.
  • ○ For aromatic and coloring purposes, guava leaves, along with shallot skins, are perfect for making pindang telor (leaf-braised eggs).
  • ○ Daun mangkokan (Nothopanax scutellanium) is commonly used to minimize fish odor in West Sumatra. It is also a great complement for pecel (boiled vegetables with peanut sauce).
  • ○ Daun suji (Pleomele angustifolia) produces the beautiful green color much sought after to make Indonesian desserts. It is commonly paired with pandanus leaves.
  • ○ Turmeric leaves are best used to neutralize odor. They are usually found in cuisines originating from North and West Sumatra, North Sulawesi and Kalimantan.
  • ○ Daun kemangi (lemon basil) is embraced for its divine smell and is commonly consumed raw or tossed in last to finish off a dish.
  • ○ Daun ruku-ruku (Ocimum tenuiflorum) is similar to, but smaller than, lemon basil. It is popularly used to make chicken curry in North Sumatra.