Glossary of Indonesian Cooking Terms

Below are common terms and ingredients in Indonesian Food,  in Bahasa Indonesia and English.

Spices:

  • Asam = Tamarind
  • Bawang Bombay= Onion
  • Bawang Merah = Shallot
  • Bawang Putih = Garlic
  • Cabai Hijau = Green Chili
  • Cabai Merah = Red Chili
  • Cabai Rawit = Bird’s Eye Chili
  • Cengkeh = Cloves
  • Daun Bawang = Green Onion/Scallion
  • Daun Jeruk Purut = Kaffir Lime Leaf
  • Daun Kemangi = Thai Basil
  • Daun Pandan = Pandan Leaf
  • Daun Salam = Indian Bay Leaf
  • Gula Kelapa = Coconut Candy/Coconut Sugar
  • Jintan = Cumin
  • Jahe = Ginger
  • Kapulaga = Cardamom
  • Kencur = Cutchery
  • Ketumbar = Coriander/Cilantro
  • Lada = Pepper
  • Laos = Galangal
  • Pala = Nutmeg
  • Kecap = Soy Sauce
  • Kelapa = Coconut
  • Keluwak/Kluwek = Black Nut
  • Kemiri = Candle Nut
  • Kunyit = Turmeric
  • Kapur Sirih = Slaked Lime
  • Kayu Manis = Cinnamon
  • Mentimun = Cucumber
  • Santan = Coconut Milk
  • Saus Tiram = Oyster Sauce
  • Saus Tomat = Tomato Sauce
  • Serai/Sereh = Lemon Grass
  • Temu Kunci = Moulu
  • Terasi = Shrimp Paste/Belachan

Special terms:

  • Ketupat = Rice Packet
  • Lontong = Rice Roll
  • Tempe = Tempeh
  • Tahu = Tofu
  • Nangka = Jackfruit
  • Kangkung = kangkong = convulvulus/water spinach
  • Kerupuk = Crackers
  • Emping = Gnemon crackers