science

List of Indonesian condiments

List of Indonesian condiments is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand List of Indonesian condiments rather than just read about it. In short: This is a list of Indonesian condiments. Sambals Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Key takeaways

List of Indonesian condiments belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect List of Indonesian condiments to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of List of Indonesian condiments from memory before moving on to harder problems.

Reference excerpt

This is a list of Indonesian condiments.

Sambals

Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy. Sambal colo-colo – sambal from Maluku region. It consists of chili, tomato pieces, shallots, and lime it has a chiefly sour taste. It is suitable for barbecue dishes, especially fish. Sambal dabu-dabu – sambal consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt. Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients. Sambal kacang – sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water. Sambal matah – raw shallot and lemongrass sambal. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice. Sambal petai – sambal of mixture of red chili, garlic, shallot, and petai green stinky bean as the main ingredients. Sambal petis – sambal that uses chili, shrimp paste, peanuts, young banana, herbs and spices. Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken. Sambal tempoyak – sambal made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. Sambal tuktuk – andaliman (Sichuan pepper) and aso-aso fish (dried and preserved mackerel) sambal from North Sumatra. Sambal tumpang – sambal made from the mixture of chili pepper, other spices and semangit (old and pungent) tempeh. Sambal ulek – raw chili paste (bright red, thin and sharp tasting).

Sauces and pastes

Belacan – shrimp paste, prepared from small shrimp from the Acetes species, known as rebon. Cuka (palm vinegar) – vinegar as condiment. Kecap asin (soy sauce) – salty soy sauce. Kecap manis (sweet soy sauce) – sweetened aromatic soy sauce. Kecap manis sedang (medium sweet soy sauce) – medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than sweet soy sauce. Kecap ikan (fish sauce) – semi-solid condiment made from fish or krill that have been fermented and coated in salt. Kecap inggris (Worcestershire sauce) – fermented sauce made of anchovies and spices. Lengkare – savoury and sweet shrimp paste, similar to terasi. Mayones (mayonnaise) – thick cold condiment or dressing commonly used in sandwiches, salads or fritters, such as selat solo, bistik jawa and gorengan. Minyak wijen (sesame oil) – edible vegetable oil derived from sesame seeds. Moster (mustard) – paste or sauce made from mustard seeds. Pasta asam jawa (tamarind paste) – paste condiment made of tamarind. Petis or hae ko – black coloured shrimp paste that popular in Java, commonly used in tofu dishes, rujak, laksa, or popiah. Petis ikan (fish paste) – salty dark fish paste. Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak. Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices. Tauco – paste made from preserved fermented yellow soybeans, commonly used in tahu tauco, swike, kakap tahu tausi or cah kangkung. Terasi – dried shrimp paste, usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. Tapai – traditional fermented condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as es campur and es doger. Tempoyak – fermented durian made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.

Relishes and pickles

Acar – vegetable pickle consists of cucumber, carrots, cabbage, shallot, bird's eye chili, yardlong beans, vinegar, dried chillies, and pineapples. Budu – fermented anchovies sauce. Cincalok – fermented small shrimps or krill. Lalab – slices of fresh vegetables as relish or garnish on the side of main dishes, such as slices of cucumber, tomato, cabbage, lettuce and lemon basil, Usually also include sambal chili paste, such as in the presentation of ayam penyet and pecel lele. Nata de coco – jelly-like food condiment produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. Tongcai – preserved salted vegetables, commonly used in bakso and mi bakso. Urap – steamed vegetables mixed with seasoned and spiced grated coconut.

Garnishes, sprinkles and toppings

Abon (meat floss) – dried meat product with a light and fluffy texture similar to coarse cotton. It can be made from beef, chicken or fish. Bawang goreng (fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. Hagelslag or meses (sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads, roti bakar, doughnuts or ice cream. Kerisik – sprinkle condiment made from coconut with dark brown colour, commonly used in Malay cuisine, such as rendang and laksa. Kismis (raisin) – dried grapes, commonly garnished on nasi kebuli. Muisjes – topping condiment that made of aniseeds with a sugared and colored outer layer, commonly used in bread as topping. Seledri (celery) – celery leaf used as garnish and sprinkled upon food, such as upon bubur ayam chicken rice porridge. Serundeng – grated coconut sauteed and spiced, can be served with beef, sprinkled on soto, or eaten with sticky rice. Vlokken – chocolate flakes, commonly used as sandwich topping.

Krupuk and kripik

… excerpt ends here. Continue reading the full article.

Illustrations

Worked examples

Example 1 — a first encounter with List of Indonesian condiments

Start with the simplest possible case. Write down what List of Indonesian condiments claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to List of Indonesian condiments before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about List of Indonesian condiments ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of List of Indonesian condiments

In research: List of Indonesian condiments appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses List of Indonesian condiments in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: List of Indonesian condiments is common in secondary-school and first-year university syllabi. It links to neighbouring topics Condiments, Indonesian condiments, Indonesian cuisine, so understanding it makes those chapters shorter.
In everyday life: Look for List of Indonesian condiments outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study List of Indonesian condiments in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what List of Indonesian condiments means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain List of Indonesian condiments out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is List of Indonesian condiments in simple terms?

This is a list of Indonesian condiments. Sambals Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Why does List of Indonesian condiments matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study List of Indonesian condiments?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on List of Indonesian condiments.