Fresh produceGenerated visual referencebawang putih
Garlic
savoury base that must cook past its raw bite
- Recipes
- 17
- Substitutions
- 0
- Warnings
- 2
Ingredient field guide
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Fresh produceGenerated visual referencebawang putih
savoury base that must cook past its raw bite
Fresh produceGenerated visual referencebawang merah
sweet base for the bumbu merah paste
Fresh produceGenerated visual referencecabai merah
colour and heat for the cooked red paste
Fresh produceGenerated visual referencejahe segar
clean warmth in the long oxtail simmer
Fresh produceGenerated visual referenceserai
citrus-grassy aroma through the long braise
Fresh produce · +1 groupGenerated visual referencedaun bawang
gentle whole aromatic in the aspic stock, removed before setting
Fresh produceGenerated visual referencelengkuas
piney heat that makes rendang taste Indonesian, not generic curry
Fresh produceGenerated visual referencetomat merah matang
softens the separate sambal's chilli heat and gives it body
Fresh produceGenerated visual reference
Fresh produceGenerated visual referencebawang bombai
sweet restaurant-style aromatic base
Fresh produceGenerated visual referencekol
sweet crisp vegetable base
Fresh produceGenerated visual referenceair jeruk limau
brightens the rich glaze after the heat is turned off
Fresh produceGenerated visual referencekunyit segar
gold colour and earthy warmth
Fresh produceGenerated visual referencedaun salam
distinctive savoury leaf aroma in the pale braise
Garnish · +1 groupGenerated visual referencelemon
fresh acid served as a wedge rather than soaked into the crust
Fresh produceGenerated visual referencejeruk limau · jeruk nipis
fresh acid over sauce
Fresh produceGenerated visual referencesawi hijau
fresh bite
Fresh produceGenerated visual referencebayam muda
green colour and a flexible crêpe moisture barrier
Fresh produceGenerated visual referenceselada air muda
peppery fresh contrast to steak, butter, and yolk
Fresh produceGenerated visual referencewortel
sweet vegetable contrast added after the potato
Fresh produceGenerated visual referencebawang merah besar · shallot
sweet aromatic base for the pan jus
Fresh produceGenerated visual referencekentang bertepung tinggi seperti Sebago, Russet, kentang tes, · Atlantic
high dry matter creates a fluffy centre and enough surface starch for a brittle crust
Fresh produceGenerated visual referencekucai halus segar
fine allium perfume through the green crêpe
Fresh produceGenerated visual referencelemon segar
zest supplies aroma and measured juice cuts the butter
Fresh produceGenerated visual referencetudung jamur shiitake segar
deep savoury mushroom flavour without a thick duxelles layer
Fresh produceGenerated visual referencejamur shiitake segar
earthy umami and a soft contrasting slice
Fresh produceGenerated visual referencetimi segar
woodland aroma infused briefly into the basting butter
Fresh produceGenerated visual referencedaun dan tangkai thyme segar
herbal bridge between duxelles and jus
Fresh produceGenerated visual referencelengkuas, daun salam, daun jeruk, dan serai
whole aromatics perfume the braise without becoming grit in the glaze
Fresh produceGenerated visual referencebuncis · kacang panjang
green crunch that stays separate from sprouts
Fresh produceGenerated visual referencekol hijau
fine, cold, undressed crunch that resets the palate after fried pork
Fresh produceGenerated visual referencedaun kesum · daun mint
fresh herbal top note
Fresh produceGenerated visual referencetimun Lebanon · timun Jepang
cold crisp acidity beside rich fish and butter
Fresh produceGenerated visual referencedaun jeruk
citrus perfume through the long cook
Fresh produceGenerated visual referencedaun jeruk purut
intense citrus perfume in hair-fine shreds
Fresh produceGenerated visual referencekentang
warm starchy anchor under the sauce