Part 3 nusantara herbs fresh and crushed

1. Indonesian Gastronomy
TOPIC
Jl IKPN Bintaro No 1, Pesanggrahan,
Tanah Kusir, Jakarta, Special Capital
Region of Jakarta 12330, Indonesia
nusantara herb fresh
& crushed

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Nusantara Herbs: fresh and crushed
One of the process mix ingredients in the cooking process is to crush spices so that more subtle and can permeate
into cooking, so that the flavors will taste delicious cuisine. Below are some herbs that the processing must be
crushed down before cooked.
1. Red Onion/Shallot
Efficacy :
a. As lowering drugs hot and flatulence
b. Lowering blood sugar in patients with diabetes mellitus
function as seasoning cooking, provides a feeling of delicious
Dishes :
a. Red Onion paste and ditumis with other kitchen spice can give a sense of rich on cooking sambal, gudeg,
sambal krecek fried, Stuffed vegetables
b. Skin give color brownish red on the egg arouse our appetite if.
c. Red Onion/Shallot sliced thin and fried used to homer fried rice, fried noodle, gulai, or tongseng.
d. used in making pickle.
e. In the food industry, Red Onion/Shallot often preserved in cans of canned soup, onion flour
2. Garlic
The function : provides a feeling of crispy on the dishes with a strong aroma
Dish :
a. used in all kinds of vegetables, both make soup and Braised beef, tempe, cooking meat and fish, fried food
(bakwan corn, lumpia, martabak), nuts onions
b. To the dishes Braised beef, used with mememarkan or mince fine or coarse
c. As herbs soaking, garlic grated or use garlic powder
d. To finishing the dishes make soup, garlic sliced and fried

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3. Red and green chili
function:
Great chili is often used in powdered form
4. Candle Nut
Efficacy:
Treat toothache, ulcers, fever, and swelling in the joints of bones
benefits:
Seeds that have been processed into oil à serves as an alternative fuel, raw materials soap, and nutritious
nourish hair
Function: provides savory flavor in cooking
Dish :
a. Used in several kinds of vegetables, both vegetable fry, stir fry, noodles Java, goulash
b. To produce excellent aroma, before being used should hazelnut roasted or fried first and freshly mashed
together with other condiments.
5. Galingale
Efficacy :
a. Make body Warm
b. Sliming body
c. Facilitate expenditure of the water and the wind from the body therefore dilutes sputum
d. Make voice clear  galingale can bite directly like candy
Benefits :
used in the making of health drinks such as rice galingale, ginger-galingale, drug itching in the throat, and
an aphrodisiac eat
Dish :
Galingale used in various cuisines spicy, gulai, vegetables bobor, herbs lotek, gado-gado, served with spicy
sauce
6. Kluwak
Benefits :
a. wood kluwak used as material for the trunk of the matchsticks
b. leaves used as deworming
c. Stoned as an antiseptic ingredients
d. skin and the timber diremas balak and sown in the water can turn off the fish and shrimp
e. preserves the fish
Function:
Provides a sense of rich and they distill the color of the broth on should be blackish brown color
Dish :
a. used on rawon cuisine, brongkos, sambal kluwak
b. leaves kluwak still young by the Manado often chopped thin and smooth and cooked as vegetables dry
the fillers with the flesh
c. Fruit still young used to Roasted in Banana Leaf (Central Java)

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7. Turmeric
Functions :
riding the flavors of the food being cooked or as herbs dishes, gives the yellow color as well as reducing
sharp aroma on the dishes especially mutton and fish
Benefits :
a. Herbs dishes
b. Ingredients food coloring
c. Raw materials health drinks and jamu :
d. Rhizome of turmeric is used for various cuisines make soup coconut milk, as gulai, kare, vegetables,
spicy stewed fish, yellow rice
e. turmeric that is still fresh and corns with other herbs or turmeric burned on hot coals until the skin
peeled, then cleaned and mixed with other herbs or sliced
f. Extract of Turmeric use as food coloring and health drinks
8. Asam Kandis/Belimbing Wuluh
function : gives a soft acid taste that comes from the passion fruit wuluh
Dish :
a. usually used for cooking special food in Aceh as ungkut kayee, or as herbs gulai and spices spicy acid
b. Smoothed (crushed) before used in food
dishes :
a. Give fragrant aroma on cooking meat, poultry, vegetables, fish and sauces
b. As a flavor ingredients in the drink
9. Rese
Rese almost the same with dried shrimps, but the size of the smaller shrimp ± 1 cm, not removed the skin
Dishes :
As seasoning on sayur lodeh and stir fry.

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