SALAM LEAF (daun salam): A subtly flavoured leaf of a memeber of the cassia family. The flavour bears no resemblance whatsoever to that of bay leaves, which are sometimes suggested as a subtitute. If you cannot obtain dried salam leaf, omit altogether.
SALTED SOYA BEANS (tauco): Salty and with a distictive tang, this Chinesse ingredients is used to season some dishes and to make a savoury side-dish or sambal. Available in jars, sometimes labelled 'Yellow Bean Sauce'.
SHALLOTS (bawang merah): Widely used throughout Indonesia, shallots are sliced and eaten raw in sambals; pounded to make spice pastes; sliced and added during cooking, or sliced and deep fried to make Indonesia's most popular garnish. Packets of deep-fried shallots are generally available in Asian supply stores. If they lose their crispness, scatter in a large baking dish and put in a very low oven for a few moments to dry them throughly. Cool throughly before storing. Indonesian shallots are smaller and milder than those found in many Western countries.
SHRIMP PASTE, BLACK (petis): A very thick syrupy paste, usually sold in jars or plastic tubs, with a strong shrimp flavour, petis is used to season some sauces; perhaps best known as an ingredients in Rojak, a fruit and vegetable salad drenched with a hot, sour, faintly fishy sauce.
SHRIMP PASTE, DRIED (trasi): This very pungent seasoning oftem smells offensive to the ininitiated. It is always cooked before eating, which kills the smell and greatly improves the flavour. The best way to prepare shrimp paste is to spread the required amount on a piece of foil and to toast it under a grill or dry fry in a pan for about 2 minutes on each side. If you prefer to avoid the pungent smell during cooking, wrap in the edges of the foil before cooking. If the shrimp paste is to be fried with other paste ingredients, it does not need pre-cooking. Widely known overseas by its Indonesian name, trasi, or the Malay term , belacan, shrimp paste ranges in colour from purplish pink to beige to brownish black and is generally sold in a cake.
SOY SAUCE: Two types of soy sauce are used in Indonesia: thick sweet soy sauce (kecap manis), which is most frequently used as a condiment, usually with added sliced chillies, and the thinner, saltier light soy sauce (kecap asin). If you cannot obtain kecap manis, use thick black Chinese soy sauce and add vrown sugar to sweeten it.
SPRING ONION (daun bawang): Sometimes known as scallions or, in Australia , as shallots, this popular herb is often used as a garnish and to add flavour to many dishes.
STAR ANISE (bunga lawang): An 8-pointed star-shaped spice, dark brown in colour, with each point containing a shiny brown, round seed, this has a strong aniseed or licorice flavour.
TAMARIND (asem jawa): The pod of tamarind tree contains seeds covered by freshy pulp which adds fruity sourness to many dishes. Packets of dried tamarind pulp usually contain the seeds and fibres. To make tamarind juice, measure one part of pulp and soak it in 3 parts of hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fibre and any skin.
TAPIOCA (ubi kayu): The root of this plant, also known as cassava, and the tender green leaves, are both used as a vegetable. The root is also grated and mixed with coconut and sugar to make a number of cakes. Fermented tapioca root is added to some dessert dishes, while the dried root is made into small balls and used in the same way as pearl sago. Subtitute spinach for tabioca leaves.
TEMPE: This javanesse creation, cakes of compressed, lightly fermented soya beans, is increasingly known to health enthusiasts internationally. It is rich in protein and has a delicious nutty flavour. Often available in health food stores. No subtitute.
TURMERIC (kunyit): A vivid yellow rhizome of the ginger family, this has a very emphatic flavour. Scrape the skin before using. If fresh turmeric is not available, subtitute 1 teaspoon of powdered turmeric for 2.5 cm (1 in) of the fresh root. The leaf of the turmeric plan is sometimes used as a herb, particularly in Sumatra. There is no subtitute.
WATER CANVOLVULUS (kangkung): Sometimes known as Morning Glory or Swamp Cabbage, this aquatic plant is full of nutrition and has an excellent flavour. Often steamed and used in many salads with a spicy sauce. The tender leaves and tips of the plant are used, and the tough hollow stems discarded. Available in most Chinese markets, often under the Cantonese name, ong choy.
SHALLOTS (bawang merah): Widely used throughout Indonesia, shallots are sliced and eaten raw in sambals; pounded to make spice pastes; sliced and added during cooking, or sliced and deep fried to make Indonesia's most popular garnish. Packets of deep-fried shallots are generally available in Asian supply stores. If they lose their crispness, scatter in a large baking dish and put in a very low oven for a few moments to dry them throughly. Cool throughly before storing. Indonesian shallots are smaller and milder than those found in many Western countries.
SHRIMP PASTE, BLACK (petis): A very thick syrupy paste, usually sold in jars or plastic tubs, with a strong shrimp flavour, petis is used to season some sauces; perhaps best known as an ingredients in Rojak, a fruit and vegetable salad drenched with a hot, sour, faintly fishy sauce. 
SHRIMP PASTE, DRIED (trasi): This very pungent seasoning oftem smells offensive to the ininitiated. It is always cooked before eating, which kills the smell and greatly improves the flavour. The best way to prepare shrimp paste is to spread the required amount on a piece of foil and to toast it under a grill or dry fry in a pan for about 2 minutes on each side. If you prefer to avoid the pungent smell during cooking, wrap in the edges of the foil before cooking. If the shrimp paste is to be fried with other paste ingredients, it does not need pre-cooking. Widely known overseas by its Indonesian name, trasi, or the Malay term , belacan, shrimp paste ranges in colour from purplish pink to beige to brownish black and is generally sold in a cake. 
SPRING ONION (daun bawang): Sometimes known as scallions or, in Australia , as shallots, this popular herb is often used as a garnish and to add flavour to many dishes. 
STAR ANISE (bunga lawang): An 8-pointed star-shaped spice, dark brown in colour, with each point containing a shiny brown, round seed, this has a strong aniseed or licorice flavour.
TAPIOCA (ubi kayu): The root of this plant, also known as cassava, and the tender green leaves, are both used as a vegetable. The root is also grated and mixed with coconut and sugar to make a number of cakes. Fermented tapioca root is added to some dessert dishes, while the dried root is made into small balls and used in the same way as pearl sago. Subtitute spinach for tabioca leaves.
WATER CANVOLVULUS (kangkung): Sometimes known as Morning Glory or Swamp Cabbage, this aquatic plant is full of nutrition and has an excellent flavour. Often steamed and used in many salads with a spicy sauce. The tender leaves and tips of the plant are used, and the tough hollow stems discarded. Available in most Chinese markets, often under the Cantonese name, ong choy.
