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.
98 guides · showing 73-98
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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
Dry pantryGenerated visual referencesup miso siap saji
traditional warm soup alongside a tonkatsu teishoku
Dry pantryGenerated visual referencekaldu sapi pekat tanpa garam
gelatinous body for a naturally glossy Madeira jus
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 referencemenma berbumbu
fermented bamboo-shoot savour and crunch
SaucesGenerated visual referenceanggur Shaoxing
15 ml perfumes stock and 22 ml rounds the pork filling
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
Fresh produceGenerated visual referencebagian putih serai yang muda
soft citrus rings that can be eaten raw
ChilledGenerated visual referenceprosciutto iris sangat tipis
salty inner wrap and first part of the modern dual moisture barrier
Dry pantryGenerated visual referencekelapa sangrai
nutty body and final dark texture
SaucesGenerated visual referencepasta tomat
reliable concentration and savour without ketchup sweetness
ChilledGenerated visual referencementega tawar untuk menyiram steik
foams around garlic and thyme and carries their aroma over the steak
ChilledGenerated visual referencementega tawar untuk telur
gently fries and bastes the whites without deep-frying the egg
Dry pantryGenerated visual referencekaldu dashi tanpa garam
the main flavour and three-part liquid in the delicate custard
SaucesGenerated visual referencecuka beras tanpa bumbu
clean acidity for the quick cucumber dressing
SaucesGenerated visual referenceshoyu usukuchi
salty umami without turning the custard brown
SaucesGenerated visual referencemiso putih
mellow fermented savour and body without darkening the pale sauce
ChilledGenerated visual referencetelur utuh, ditimbang tanpa cangkang
one structural part to exactly three parts dashi
ChilledGenerated visual referencesusu sapi full cream
thins the spinach crêpe batter into flexible paper-thin sheets
SpicesGenerated visual referencebunga lawang utuh
a restrained warm background note rather than a dominant five-spice taste
SaucesGenerated visual referencesaus Worcestershire
spiced tang and savoury depth in the separate tonkatsu sauce