Indonesian cuisine is very
diverse. Using different herbs and
spices make them more delicious. There
are some seasoning that characterizes Indonesian cuisine.
1. Shrimp paste or shrimp sauce
Terasi is a seasoning made from fish or shrimp fermented, shaped like a dough
or paste and black-brown color, sometimes coupled with a dye that becomes
reddish. Terasi is an important spice in the south east asia and china.
Terasi has a pungent smell and is
commonly used to make Sauce, is also found in a variety of traditional
Indonesian recipes.
Shrimp
paste or shrimp sauce, is a common ingredient used in Southeast
Asian and Southern Chinese cuisine too. It is known as terasi or
Belacan (also spelled trassi, terasie) in Indonesian.
2. Petis
Petis is the component in Indonesian cuisine made from by-products of food processing fry (usually of boiled , mussels , or shrimp ) were heated until the liquid becomes thick gravy like sauce that is more dense. In subsequent processing, paste plus caramelized sugar shell. It causes the color to dark brown and black tends to taste sweet
3. Tauco
Tauco is the spice of foods made from seeds of soybean (Glycine
max) that has been boiled, mashed and mixed with wheat flour and then
allowed to grow mushrooms ( fermentation ). Fermentation tauco
with soaked with salt water, then dried in the sun for a few weeks until the
exit distinctive aroma tauco or marinade turns into the color brown reddish. By
the middle of the process, rendamannya often pungent odor like rotten fish /
shrimp paste smell.
Of some traditional tauco
manufacturers say that the results of immersion, water that is processed into
soy sauce rendamannya while soybean seeds into tauco. There are various
ways to process tauco that each has its own privileges. Examples tauco
circulating in the Riau area different from the area tauco Java and Borneo . Each
region has its own unique taste.
4. Roasted Coconut
Made from roasted coconut
crushed until oil comes out. This spice has a yellowish brown color and a thick
texture. The coconut oil makes it can be stored longer at room temperature. The
Roasted Coconut can raise flavor. The
Roasted Coconut used in culinary from
Aceh-Sumatra, West Sumatra and North Sumatra.
5. Soy sauce
Soy sauce (also called soya sauce) is a condiment made
from a fermented paste of boiled soybeans, roasted grain, brine,
and Aspergillus oryzae. After fermentation, the paste is pressed,
producing a liquid, which is the soy sauce, and a solid byproduct, which is
often used as animal feed. Soy sauce is a traditional ingredient in East
and Southeast Asian cuisines, where it is used in cooking and as a condiment.
It originated in China in the 2nd century BCE and spread throughout Asia.
Today, it is used in Western cuisine and prepared foods.
Most varieties of soy sauce
are salty, earthy, brownish liquids intended to season food while cooking or at
the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and
other countries. Variation is usually achieved as the result of different
methods and durations of fermentation, different ratios of water, salt,
and fermented soy, or through the addition of other ingredients.