Indonesian Pantry

Some must-have Indonesian pantry staples include:

• Sambal: A spicy chilli paste used in a wide range of Indonesian dishes.
• Kecap manis: A sweet soy sauce used in marinades, stir-fries, and dipping sauces.
• Gulai paste: A fragrant spice paste used for making Indonesian curries.
• Tamarind paste: Adds a tangy flavour to soups and sauces.
• Coconut milk: Used in curries, desserts, and stews like rendang.

Indonesian pantry ingredients are versatile and can be used in many ways:

• Sambal: Serve as a side dish, condiment, or stir into fried rice (nasi goreng).
• Kecap manis: Use in marinades for grilled meats, stir-fries, or as a dip.
• Gulai paste: Add to curries for a rich, aromatic base.
• Tamarind paste: Use in soups like soto or sauces for a tangy twist.
• Coconut milk: Incorporate into curries like rendang or desserts like es teler.

Many Indonesian pantry ingredients are suitable for vegetarians or vegans, such as sambal, tamarind paste, and coconut milk. However, check the labels for sauces like kecap manis, as some versions may contain animal-based ingredients.

Sambal, kecap manis, and gulai paste should be refrigerated after opening.

Tamarind paste and coconut milk can be stored in a cool, dry place before opening, and refrigerated afterward.

Always read the instructions carefully.

Absolutely! With pantry staples like sambal, kecap manis, and gulai paste, you can easily recreate Indonesian dishes like nasi goreng, rendang, and gulai ayam at home.