Ingredient field guide
Use this directory to identify a market name, check whether a swap is authored, catch a handling warning, or see what an ingredient changes across recipes. It is a decision tool, not a shelf of disconnected definitions.
Search 217 ingredient guidesStart with the job
Match the English name to Bahasa and other recorded market names.
213 guides Has alternativesCheck a substitutionSee what can change before an unavailable ingredient changes the dish.
82 guides Needs a checkRead the warning firstSurface allergen, handling, label, and technique cautions before cooking.
98 guides Cross-recipe staplesBuild a useful pantryFind ingredients connected to more than one recipe in the library.
49 guidesSearch the whole library
Search includes English and Bahasa names, cooking roles, warnings, substitutions, regions, and linked recipes. A guide can sit in more than one shopping group when its authored form changes between dishes.
213 guides · showing 145-180
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GarnishGenerated visual referencejeruk limau, sambal, kecap manis, dan emping
lets each diner control acid, chilli, sweetness, and crunch
SaucesGenerated visual referenceanggur Madeira
nutty fortified-wine depth divided between duxelles and jus
Fresh produceGenerated visual referencedaun jeruk
citrus perfume through the long cook
Fresh produceGenerated visual referencedaun jeruk purut
intense citrus perfume in hair-fine shreds
Meat or seafoodGenerated visual referencebuntut sapi berdaging
collagen-rich meat and the foundation of the clear stock
Meat or seafoodGenerated visual referenceiga sapi bertulang dan berdaging
collagen-rich ribs that become tender yet survive a brief fry
Meat or seafoodGenerated visual referencetulang leher babi berdaging
pork flavour and additional gelatin in the clear aspic stock
GarnishGenerated visual referencedaun mitsuba
delicate Japanese herb garnish added after steaming
Dry pantryGenerated visual referenceminyak goreng netral tahan panas
deep enough for full submersion and stable two-stage frying
Dry pantryGenerated visual referenceminyak netral · lemak babi cair
carries light-gold scallion aroma into every bowl
GarnishGenerated visual referencelembar nori
dry ocean aroma placed last so it remains structured
Meat or seafoodGenerated visual referenceudang kecil kupas tanpa urat
traditional seafood filling added late so it stays tender
Dry pantryGenerated visual referencekertas roti berlubang · daun sawi putih
prevents sticking while leaving steam paths open
Dry pantryGenerated visual referencetepung terigu serbaguna · protein rendah
an extremely thin dry bridge between pork and egg
Meat or seafoodGenerated visual referencetulang leher · punggung babi dan tulang paha babi yang dibelah
meaty collagen and split marrow structure for the emulsified paitan
Fresh produceGenerated visual referencekentang
warm starchy anchor under the sauce
Dry pantryGenerated visual referencesup miso siap saji
traditional warm soup alongside a tonkatsu teishoku
Fresh produceGenerated visual referencecabai rawit merah
clean sharp heat in fine visible rings
Fresh produceGenerated visual referencecabai merah keriting dan cabai rawit
forms the fresh, adjustable heat of the separate sambal
SaucesGenerated visual referencecuka anggur merah
small final lift that keeps the reduced jus from tasting heavy
Dry pantryGenerated visual referenceketupat · lontong
starchy side for sauce
GarnishGenerated visual referencenasi, timun, tomat, sambal, dan jeruk limau
plain rice and fresh acidity balance the dark glossy ribs
Dry pantryGenerated visual referencekaldu sapi pekat tanpa garam
gelatinous body for a naturally glossy Madeira jus
Fresh produceGenerated visual referencetomat matang
fresh acidity and colour added for only the final minutes
Dry pantryGenerated visual referencegula batu
rounds tomato acidity without turning the braise into a sweet sauce
SaucesGenerated visual referencesake
16 ml in tare and 60 ml in the pork belly braise
Dry pantryGenerated visual referencekaldu sapi rendah garam
supplies savour and gelatin without making the reduction prematurely salty
ChilledGenerated visual referencetelur asin
salty rich side
Fresh produceGenerated visual referencedaun bawang, bagian putih dan hijau dibagi
whites perfume aroma oil, green tops braise with chashu, and fine fresh slices finish each bowl
ChilledGenerated visual referencemenma berbumbu
fermented bamboo-shoot savour and crunch
SaucesGenerated visual referenceanggur Shaoxing
15 ml perfumes stock and 22 ml rounds the pork filling
Fresh produceGenerated visual referencetauge pendek
fresh crunch beside dark broth
SaucesGenerated visual referenceterasi
deep savoury aroma
Meat or seafoodGenerated visual referencepotongan tengah fillet salmon berkulit
even fatty portions whose skin becomes the plate's main crisp texture
Meat or seafoodGenerated visual referencefillet salmon dengan kulit
rich fish with a skin that becomes the main crisp texture
Meat or seafoodGenerated visual referencelembar perut babi tanpa kulit
rolls into a cold-sliceable chashu cylinder with alternating meat and fat