Cooking Ingredients

Shal­lot

Shal­lot (plant), type of onion, prob­a­bly orig­i­nally native to Asia. The shal­lot is char­ac­ter­ized by slen­der leaves and small angu­lar bulbs that divide into bul­blets. It is used in the man­ner of gar­lic: for fla­vor­ing and for pick­les.
Shrimp paste or shrimp sauce (petis/terasi), is a com­mon ingre­di­ent used in South­east Asian and South­ern Chi­nese cui­sine. It is known as terasi (also spelled trassi, terasie) in Indone­sian, It is made from fer­mented ground shrimp, sun dried and then cut into fist-sized rec­tan­gu­lar blocks. It is not designed, nor cus­tom­ar­ily used for imme­di­ate con­sump­tion and has to be fully cooked prior to con­sump­tion since it is raw. To many West­ern­ers unfa­mil­iar with this condi­ment, the smell can be extremely repul­sive; how­ever, it is an essen­tial ingre­di­ent in many cur­ries and sauces. Shrimp paste can be found in most meals in Myan­mar, Laos, Thai­land, Malaysia, Sin­ga­pore, Indone­sia and the Philip­pines. It is often an ingre­di­ent in dip­ping sauce for fish or vegetables

Soy Sauce

Soy Sauce, fla­vor­ing made from soy­beans: a dark salty liq­uid made by fer­ment­ing soy­beans in brine, used to fla­vor foods.

Green Onion

Spring Onion (Daun Bawang) young onion for sal­ads: an imma­ture onion that is har­vested before the bulb devel­ops. Use: raw in salads.

Tamarind

Tamarind, (Asam Jawa) com­mon name for a trop­i­cal ever­green tree, of the legume fam­ily, native to fer­tile areas through­out trop­i­cal Africa and south­ern Asia. The tamarind is a large tree, attain­ing a height of 24 m (80 ft). The extremely hard wood is used in cab­i­net­work. The tamarind is cul­ti­vated widely in trop­i­cal areas of the east­ern and west­ern hemi­spheres as an orna­men­tal tree and for its acidic fruits. The pale yel­low flow­ers, arranged in loose, ter­mi­nal racemes, have a four-parted calyx, five petals, three fer­tile sta­mens, and a soli­tary pis­til. The fruit is a taper­ing, inde­his­cent (remain­ing closed at matu­rity), many-seeded pod. Tamarind juice mixed with sugar and water is a pop­u­lar drink in Latin America.

Tapi­oca

Tapi­oca (Ubi Kayu), starch extracted from the thick­ened rhi­zome or root of a plant called man­ioc in Brazil and cas­sava in the United States. Tapi­oca is sold in coarsely gran­u­lar form. When cooked, it swells, thick­ens, and becomes translu­cent. Tapi­oca is quite nutri­tious and eas­ily digestible. It is con­sid­ered an excel­lent food for peo­ple who are sick or recov­er­ing from illness.

Tem­peh

Tem­peh (Tempe) is a fer­mented food made by the con­trolled fer­men­ta­tion of cooked soy­beans with a Rhi­zo­pus mold (tem­peh starter). The tem­peh fer­men­ta­tion by the Rhi­zo­pus mold binds the soy­beans into a com­pact white cake. Tem­peh has been a favorite food and sta­ple source of pro­tein in Indone­sia for sev­eral hun­dred years. But tem­peh is now rapidly becom­ing more pop­u­lar all over the world as peo­ple look for ways to increase their intake of soy­beans and isoflavones.

They dis­cover tempeh’s ver­sa­til­ity and deli­cious taste. Espe­cially veg­e­tar­i­ans and veg­ans find the struc­ture and pro­tein con­tent inter­est­ing. Tem­peh has a firm tex­ture and a nutty mush­room flavour. Tem­peh can be used in dif­fer­ent ways. Nor­mally tem­peh is sliced and fried until the sur­face is crisp and golden brown or tem­peh can be used as ingre­di­ent in soups, spreads, sal­ads and sandwiches.

Turmeric

Turmeric, com­mon name for an erect, peren­nial herb, of the gin­ger fam­ily, and for its dried rhi­zomes. It is native to parts of India. The pale-yellow flow­ers, borne in spikes, have a three-part calyx, a five-lobed corolla, a fer­tile sta­men, two ster­ile sta­mens, and one pis­til. The fruit is a cap­sule. The dried rhi­zomes are used as a yel­low dye and as a food sea­son­ing, espe­cially in curry powders.