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Ingredients and Techniques

Appears in
top 1000Indonesian Regional Food and Cookery
Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

  • About
Indonesian words which are explained in the text may not be listed here but usually can be found in the Index.
I have assumed that my readers will be more familiar with English than with Indonesian; therefore, explanations and instructions accompany English headwords (e.g. TAMARIND) and the Indonesian word (ASAM) is simply cross-referenced to the English equivalent. However, if there is no commonly used English form, the Indonesian word is used as the headword (e.g. JENGKOL).

Pronunciation. Indonesian c is always pronounced like English ch in Church; j is always as in judge. A final k is a glottal stop. The letter e has two pronunciations: ‘strong’, as in English pen, and ‘weak’, as in open. In this Glossary, every ‘strong’ e in Indonesian words is marked with an accent, e.g. kedelé (pronounced k’d’lay). (But note that in modern printed Indonesian no accents are used.)

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