SaucesGenerated visual referenceanggur merah kering
Dry red wine
fruit, acidity, and reduction depth in the jus
- Recipes
- 2
- Substitutions
- 2
- Warnings
- 2
Ingredient field guide
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206 guides · showing 37-72
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SaucesGenerated visual referenceanggur merah kering
fruit, acidity, and reduction depth in the jus
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
SpicesGenerated visual referencelada hitam yang baru digiling
restrained heat on the beef and mushroom layer
Fresh produceGenerated visual referencedaun salam
distinctive savoury leaf aroma in the pale braise
GarnishGenerated visual referencelemon
fresh acid served as a wedge rather than soaked into the crust
Dry pantryGenerated visual referencebihun · mi laksa
soft base for broth
Dry pantryGenerated visual referencekacang tanah goreng
sauce body and roasted sweetness
SpicesGenerated visual referenceterasi bakar
deep savoury finish in the separate sambal
SaucesGenerated visual referencesambal
heat served at the table so the broth stays clean
SaucesGenerated visual referencearak masak Shaoxing · dibagi
half cleans the blanch and half releases browned flavour from the pot
SaucesGenerated visual referenceminyak wijen sangrai
restrained nutty perfume in the filling
ChilledGenerated visual referencementega tawar
familiar Jakarta hotel-style aroma for the sautéed alliums
Dry pantryGenerated visual referencegula pasir
a small amount rounds the pepper and nutmeg without making sweet soup
Dry pantryGenerated visual referencegula putih
rounds the acidic sauces into the familiar sweet-tangy condiment
ChilledGenerated visual referencepastri puff berbahan mentega
laminated outer shell that must stay cold and bake crisp
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
Dry pantryGenerated visual referencesoda kue · natrium bikarbonat
raises pH just enough to soften the exterior into a crispable coating
Dry pantryGenerated visual referencetusuk sate
portioning and grill handling
SpicesGenerated visual referencedaun bay
quiet savoury perfume in the jus
Meat or seafoodGenerated visual referencedaging sapi bagian sengkel · sandung lamur
collagen-rich cut that survives a long braise
Meat or seafoodGenerated visual referencedaging sapi sandung lamur · sengkel
collagen-rich beef that becomes spoon-tender without drying out
Meat or seafoodGenerated visual referencebakso sapi
main protein and bounce
Meat or seafoodGenerated visual referencedaging sapi sengkel · sandung lamur
slow-cooked beef with broth body
Dry pantryGenerated visual referencekaldu sapi
clear savoury broth
SpicesGenerated visual referencemerica hitam
light seasoning on the salmon flesh
SpicesGenerated visual referencebutiran lada hitam
gentle whole-spice infusion in the jus
SpicesGenerated visual referencemerica hitam butiran
coarse pepper warmth without chilli heat
ChilledGenerated visual referencetelur rebus
rich topping for each bowl
Meat or seafoodGenerated visual referenceayam bertulang
broth body and shredded topping
Meat or seafoodGenerated visual referencepaha ayam tanpa tulang dan kulit
small savoury filling pre-poached for beginner-safe doneness
Meat or seafoodGenerated visual referencedaging loin babi tebal tanpa tulang
rosu-katsu centre with enough thickness and fat edge to stay juicy
Dry pantryGenerated visual referencegula cokelat · dibagi
12 g balances tare and 12 g rounds the chashu braise
Dry pantryGenerated visual referencebiji ginkgo kalengan
optional traditional bittersweet discovery inside each cup