List of Indonesian condiments

This article is about list of Indonesian condiment. For Indonesian traditional seasonings, seeBumbu (seasoning).

This is adynamic listand may never be able to satisfy particular standards for completeness. You can help byadding missing itemswithreliable sources.

This is alist ofIndonesiancondiments.

Acarserved withsambal,the commoncondimentsinIndonesia.

Sambals

Sambalrica-rica

Sambalulek

Main article:Sambal

• Sambal balado– chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, thensauteedwith oil.Minangsambal baladooften mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
• Sambal colo-colo– sambal fromMalukuregion. It consists of chili, tomato pieces,shallots,andlimeit has a chiefly sour taste. It is suitable for barbecue dishes, especially fish.
• Sambal dabu-dabu– sambal consists of coarsely chopped tomatoes,calamansior known aslemon cuiorjeruk kesturi,shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.
• Sambal roa- hot sambal that uses chili, tomatoes and spices with smokedHemiramphusfish fromGorontaloandNorth Sulawesi.Suitable with rice or fried banana.
• Sambal goreng– sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients.
• Sambal kacang– sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments fornasi uduk,ketan,orotak-otak.The simple version only employcabe rawitchilli, crushed fried peanuts and water.
• Sambal matah– raw shallot and lemongrass sambal. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice.
• Sambal petai– sambal of mixture of red chili, garlic, shallot, andpetaigreen stinky bean as the main ingredients.
• Sambal petis– sambal that uses chili,shrimp paste,peanuts, young banana, herbs and spices.
• Sambal rica-rica– hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.
• Sambal tempoyak– sambal made from fermented durian calledtempoyak.The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness.
• Sambal tuktuk–andaliman(Sichuan pepper) andaso-asofish (dried and preservedmackerel) sambal fromNorth Sumatra.
• Sambal tumpang– sambal made from the mixture of chili pepper, other spices andsemangit(old and pungent)tempeh.
• Sambal ulek– raw chili paste (bright red, thin and sharp tasting).

Sauces and pastes

Sweet soy sauceandsoy sauce

Petis

Belacan

• Belacan– shrimp paste, prepared from small shrimp from theAcetesspecies, known asrebon.
• Cuka(palm vinegar) – vinegar as condiment.
• Kecap asin(soy sauce) – salty soy sauce.
• Kecap manis(sweet soy sauce) – sweetened aromatic soy sauce.
• Kecap manis sedang(medium sweet soy sauce) – medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste thansweet soy sauce.
• Kecap ikan(fish sauce) – semi-solid condiment made from fish or krill that have been fermented and coated in salt.
• Kecap inggris(Worcestershire sauce) – fermented sauce made of anchovies and spices.
• Lengkare– savoury and sweet shrimp paste, similar toterasi.
• Mayones(mayonnaise) – thick cold condiment or dressing commonly used insandwiches,saladsorfritters,such asselat solo,bistik jawaandgorengan.
• Minyak wijen(sesame oil) – ediblevegetable oilderived fromsesame seeds.
• Moster(mustard) – paste or sauce made frommustard seeds.
• Pasta asam jawa(tamarind paste) – paste condiment made oftamarind.
• Petisorhae ko– black coloured shrimp paste that popular in Java, commonly used intofudishes,rujak,laksa,orpopiah.
• Petis ikan(fish paste) – salty dark fish paste.
• Saus kacang(peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used inpecel,nasi pecel,satay,gado-gadoorketoprak.
• Saus tiram(oyster sauce) – oyster sauce with dark coloured.
• Saus tomat(tomato ketchup) – sweet and tangy sauce made fromtomatoes,sugar, and vinegar, with seasonings and spices.
• Tauco– paste made from preserved fermented yellow soybeans, commonly used intahu tauco,swike,kakap tahu tausiorcah kangkung.
• Terasi– dried shrimp paste, usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder.
• Tapai– traditionalfermentedcondiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such ases campurandes doger.
• Tempoyak– fermenteddurianmade by taking the flesh of durian and mi xing it with some salt and kept in room temperature for three or five days for fermentation.

Relishes and pickles

Acarpickle

• Acar– vegetable pickle consists ofcucumber,carrots,cabbage,shallot,bird's eye chili,yardlong beans,vinegar,driedchillies,andpineapples.
• Budu– fermented anchovies sauce.
• Cincalok– fermented small shrimps or krill.
• Lalab– slices of fresh vegetables as relish or garnish on the side of main dishes, such as slices of cucumber, tomato, cabbage, lettuce andlemon basil,Usually also includesambalchili paste, such as in the presentation ofayam penyetandpecel lele.
• Nata de coco–jelly-like food condiment produced by thefermentationofcoconut water,which gels through the production ofmicrobial cellulosebyKomagataeibacter xylinus.
• Tongcai– preserved salted vegetables, commonly used inbaksoandmi bakso.
• Urap– steamed vegetables mixed with seasoned and spiced grated coconut.

Garnishes, sprinkles and toppings

Fried shallots

Hagelslag

• Abon(meat floss) – dried meat product with a light and fluffy texture similar to coarse cotton. It can be made from beef, chicken or fish.
• Bawang goreng(fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture.
• Hagelslagormeses(sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads,roti bakar,doughnutsor ice cream.
• Kerisik– sprinkle condiment made from coconut with dark brown colour, commonly used in Malay cuisine, such asrendangandlaksa.
• Kismis(raisin) – driedgrapes,commonly garnished onnasi kebuli.
• Muisjes– topping condiment that made ofaniseedswith a sugared and colored outer layer, commonly used inbreadas topping.
• Seledri(celery) – celery leaf used as garnish and sprinkled upon food, such as uponbubur ayamchicken rice porridge.
• Serundeng– grated coconut sauteed and spiced, can be served with beef, sprinkled onsoto,or eaten with sticky rice.
• Vlokken– chocolate flakes, commonly used as sandwich topping.

Krupukandkripik

Amplangcrackers

Main articles:Krupukandkripik

• Amplang– savoury fish cracker snack, made fromwahooor any type ofSpanish mackerel.
• Emping– crackers made from flattenedGnetum gnemonseeds.
• Kemplang– savoury fish cracker snack, made fromwahooor any type ofSpanish mackerel,similar toamplang cracker.
• Keripik– chips or crisps, bite-size snack crackers that can be savoury or sweet.
• Kerupuk– deep fried crackers made fromstarchand other ingredients.
  • Kerupuk ikan– krupuk snack made from starch and fish.
  • Kerupuk kulit– cow, buffalo or pork skin crackers.
  • Kerupuk udang– krupuk snack made from starch and prawn.
• Rempeyek– cracker snack made from flour with other ingredients, bound or coated by crispy flour batter.
• Rengginang– rice cracker, made from cooked glutinous sticky rice and seasoned with spices.

Spreads

Coconut jam

• Selai kacang(peanut butter) – spread made from ground and dry-roasted peanuts.
• Selai serikaya(coconut jam) – sweet creamy coconut spread made from coconut milk, duck or chicken eggs, sugar and pandan leaf.

Gallery

• 
  Nasi gorengwith various condiments includes;empingcracker,fried shallots,acarpickles andlalab.
• 
  Asinan betawiwithkrupukas condiment.
• 
  Emping,lemon basil andbawang gorengon top oflaksa betawias garnishing.
• 
  Kerak telorwithfried shallotson top.
• 
  Goatnasi kebuliwithraisinsas garnishing.
• 
  Mi baksowithtongcaiandfried shallots.
• 
  Soto misprinkled withfried shallotsandsambal.
• 
  Mutton satayinpeanut sauce.
• 
  Hagelslagsprinkled on top ofsandwiches.
• 
  Es dogerwith cassavatapai.

See also

• Indonesian cuisine
• Bumbu (seasoning)
• Condiment
• Cuisine of Indonesia
• Kripik
• Krupuk
• List of condiments
• List of Indonesian dishes
• South Asian pickle
• Sambal
• Sauce