Istilah Bumbu Dalam Bahasa Inggris

a
adas = fennel
adas manis = aniseed
asam jawa = tamarind
b
bangkuang = jicama
bawang bombay = onion
bawang daun = green onion
bawang daun = scallion
bawang daun = spring onion
bawang merah = shallot
bawang putih = garlic
beras ketan = glutinuous rice
bihun = rice vermicelli
buah lawang (pekak) = star anise
buah pala = nutmeg
bunga pala = mace
c
cabe = chilli pepper
cabe rawit = cayenne
cengkeh = clove
cuka = vinegar
d
daun pandan = screwpine leaf
e
ebi =dried prawn (shrimp)
g
garam = salt
gula merah/jawa = palm sugar
j
jahe = ginger
jeruk nipis/limau = lime
jintan = cummin
k
kacang ijo = mung bean
kacang mete = cashew
kacang panjang = long bean
kacang tanah = peanut
kapulaga = cardamom
kapur sirih = lime paste
kayumanis = cinnamon
kecap asin = soya sauce
kecap ikan = fish sauce
kecap manis = sweet soya sauce
kedele = soya bean
kelapa = coconut
kemangi = basil
kemiri = candle nut
ketumbar = coriander
kucai = chive
kunyit = turmeric
l
lengkuas = galangal
m
merica = pepper
minyak wijen = sesame oil
p
paria = bitter melon
petis = black shrimp paste
r
ragi = yeast
rebung = bamboo shoot
s
santan = coconut milk
saus tir am = oyster sauce
sedap malam = dried lily flower
seledri = celery
serai = lemon grass
soun = mung bean thread
t
tahu = tofu
tauco = preserved soy beans
tauge = bean sprout
telur puyuh = quail’s egg
tepung beras = rice flour
tepung hunkwee = mung bean flour
tepung jagung = cornmeal
tepung kanji = tapioca
tepung ketan = sweet rice flour
tepung maizena = cornstarch (di negara Commonwealth kecuali Canada disebut cornflour)
tepung terigu = wheat flour
terasi = shrimp paste
u
ubi jalar/rambat = sweet potato
w
wijen = sesame seed

Page 1 of 3
English Picture Bahasa Indonesia
Banana Leaf Daun Pisang
Candlenut

From the candleberry tree,

these nuts look like
macadamia nuts and taste
like brazil nut. Round, cream
colored nut with an oily
Kemiri
consistency used to add
texture and a faint flavor to
many dishes.

For Substitution:

Macadamia, raw cashews

Cardamom

Spice from the ginger family.

Seeds are purchased whole,
either in or out of their pods,
or ground. A straw-colored
fibrous pod contains about 8-
12 seeds; try to buy the
Kapulaga
whole pod rather than a jar of
seeds as the flavor is more
intense.

Small, triangular-shaped
pods containing numerous
small black seeds which have
a warm, highly aromatic
flavor. You can buy green or
 black cardamoms although
the smaller green type is
more widely available.
Cinnamon

Indonesians tend to use the

rolled-bark or cinnamon stick
instead cinnamon powder.

Shavings of bark from the

cinnamon tree are processed
and curled to form cinnamon
sticks. Also available in Kayu Manis
ground form. Spicy, fragrant
and sweet, it is used widely
in savory and sweet dishes.

Cassia (from the dried bark

of the cassia tree) is similar
to cinnamon, but less delicate
in flavor with a slight
pungent 'bite'.
Cloves

You can find cloves in many

Indonesian dishes and even
cookies.

These dried, unopened

flower buds give a warm Cengkeh
aroma and pungency to
foods, but should be used
with care as the flavor can
become overpowering.
Available in ground form.
Cloves are added to soups,
sauces, mulled drinks,
stewed fruits and apple pies.
Coconut

Instead desiccated coconut,

Indonesians mostly use the
fresh grated coconut. The Kelapa
young meat are tend to use in
cake baking and also drinks.

Coconut Milk

This is not the juice from the

inside of a coconut but the
liquid extracted from the
white flesh. Instead using
coconut milk from a tin or a
can, Indonesians prefer to
"produce" their own santan
by grating the coconut and
later on mixing it with water;
squeezing the coconut
mixture to get the coconut Santan
milk.

The white, milky liquid

extracted from coconut meat
and used to give a coconut
flavor to foods. It is available
in cans at most grocery
stores. Reduced-fat (light)
coconut milk can be
substituted for regular
coconut milk in recipes.

For Substitution:

Moistened desiccated
coconut with warm water;
squeeze the mixture.
 Coriander

Indonesians normally only

use the seeds, but some
dishes require the leaves
and/or the roots. Whole seeds
are usually lightly crushed
before use.
Ketumbar
Available in seed and ground
form. These tiny, pale brown
seeds have a mild, spicy
flavor with a slight orange
peel fragrance. An essential
spice in curry dishes, but also
extremely good in many cake
and cookie recipes.
Cumin

An aromatic spice with a

pungent flavor. Seeds are
available whole or ground.

Sold in seed or ground.

Cumin has a warm, pungent
Jintan
aromatic flavor and is used
extensively in flavor curries
and many Middle Eastern
and Mexican dishes. Popular
in Germany for flavoring
sauerkraut and pork dishes.
Use ground or whole in meat
dishes and stuffed
vegetables.
 Dried Shrimps/Dried
Prawns

Ebi/Udang Kering

Egg Noodles Mie Telur

There are many types of

noodles to be used in
Indonesian cooking; amongst
the popular ones would be
egg noodles.

Wide, flat pasta made from

eggs and flour.

Fennel

Almost similar to cumin but

with slightly fatter
appearance, with licorice-like
flavor.
Adas/Jintan Manis

Flours Ragam Tepung

In Indonesia there various 1. Tepung Tang

flours that are use for either Mien, banyak
baking or cooking. Most digunakan dalam
commons are listed below resep Nonya,
misalnya untuk
1. Wheat Starch bikin bakpao,
2. Rice Flour (Mostly kue
used as thickener and bulan/Mooncake
to make cakes and , ataupun
desserts) dimsum
 3. Corn Starch 2. Tepung Beras
4. Green Bean Starch 3. Tepung
5. All Purpose Flour Jagung/Maizena
6. Tapioca Starch, 4. Tepung
which is connected to Hunkwee
no. 7 5. Tepung Terigu
7. Tapioca Flour 6. Tepung Tapioka-
8. Glutinous Rice Flour starch; pada
dasarnya tidak
sama persis
dengan flour,
Flours that aren't included on tapi bisa saling
the picture menggantikan
7. Tepung Tapioka-
 Whole Wheat flour; pada
 Sago Flour (for dasarnya tidak
substitute, you can sama persis
use tapioca flour dengan yang
mixed with a little of starch tapi bisa
corn starch) saling
 Bread Flour menggantikan
 Cake and Pastry 8. Tepung
Flour BerasKetan/Tep
 Self-raising Flour ung Ketan

Tepung yang tidak

terdapat didalam foto

 Tepung Gandum
 Tepung Sagu
(tidak sama
dengan tepung
tapioka, tetapi
jika tidak ada
bisa
menggunakan
tepung tapioka
ditambah sedikit
tepung maizena)
 Tepung Roti,
berprotein tinggi
sejenis Cakra
Kembar
 Tepung Kue dan
Pastry,
berprotein
 rendah sejenis
Kunci Biru
 Tepung mudah
mengembang;
jarang digunakan
di Indonesia,
sejauh ini hanya
terdapat di kota-
kota besar
seperti Jakarta.

Garlic
Bawang Putih
Garlic is essential in
Indonesian cooking.
Ginger

Fresh ginger root is

recommended rather than the
dried ones nor the powdered
ones. Always scrape the skin
off before using.

Available in many forms.

Invaluable for adding to
many savory and sweet
dishes and for baking
gingerbread and brandy
snaps. Fresh ginger root Jahe
looks like a knobby stem. It
should be peeled and finely
chopped or sliced before use.
Dreid ginger root is very
hard and light beige in color.
To release flavor, "bruise"
with a spoon or soak in hot
water before using. This
dried type is more often used
in pickling, jam making and
preserving. Also available in
ground form, preserved stem
ginger and crystallized
ginger.
 Galangal

Comes from the Ginger

family. A common ingredient
in Thai and Indonesian
Laos/Lengkuas
cooking. Galangal is
generally fresh or ground.
The fresh root is woody and
needs to be peeled prior to
use.
Kluwak-nuts

Kluwak/Kluwek

Kunci-root/Fingerroot

A fibrous, spicy root related Kunci (Temu Kunci)

to ginger and used to flavor
Indonesian dishes
 Lime Stone Paste

Kapur Sirih

Lemon Grass

A herb with a citrus flavor.

The bulb end imparts the
most flavor. Usually added to
a dish in a large piece and
removed before serving.
Dried lemon grass has
different flavor to the fresh
one, it is recommended to
use the fresh one. You can
either pound the stem and
Serai/Sereh
bruise the flesh and release
the juices, or make cuts down
the stem leaving one end
intact; usually an Indonesian
would tie it in a knot before
adding it to the cooking pan.
Lemon grass can be used as
skewer for satays.

A tropical grass, the thick

blades of which are used to
add a subtle lemon flavor.
Lesser Galangal OR
Kaempferia Galanga

It is been said that today

lesser galangal can only be
Kencur
found in Southeast Asia; in
Indonesia, beside used for
cooking, as lesser galangal
tends to have sweet flavor, it
is used to make a particular
 drink called Jamu.

For Substitution:

Soak dried lesser galangal in

boiling water for half hour
for 2.5 cm (1 inch) fresh root.
Lime

Beside the juice, the leaves

are also essential to
Indonesian cookings. The
most important lime type in
Jeruk Limau
Indonesian cooking would be
Jeruk Purut (Kaffir Lime).

For Substitution:

Lemon
Mung Bean

Kacang Hijau/Kacang
Ijo

Nutmeg

You can either use mortar

and pestle to grind it, or you
can grate it.

Mace & Nutmeg

Pala
Both are found on the same
plant. The nutmeg is the
inner kernel of the fruit.
When ripe, the fruit splits
open to reveal bright red arils
which lie around the shell of
the nutmeg - and once dried
 are known as mace blades.
The flavor of both spices is
very similar - warm, sweet
and aromatic, although
nutmeg is more delicate than
mace. Both spices are also
sold ground. Use with
vegetables; sprinkled over
egg dishes, milk puddings
and custards; eggnogs and
mulled drinks; or use as a
flavoring in desserts.
Onion Bawang Bombay

Palm Sugar

Dark brown sugar made from

the juice of the coconut palm
(aren) flower. Sold in hard
block; crush it or grate it.
The Indonesian gula merah
tends to have darker color
and richer flavor compare to
the Thai, Philippines, and
Malaysian palm sugars. Gula Merah

For Substitution:

Brown Sugar

Pandan Leaf/Screwpine
Leaf

It gives beautiful sweet

fragrance to your cooking Daun Pandan
 and baking especially for
drinks, cakes, and desserts.

Peanuts

Used raw and ground to

make sauce for satay, or deep
fried and ground for cakes Kacang Tanah
and cookies, or deep fried
and used as garnish or
condiments.

Raw Peanuts

Peanuts that have not been

roasted, salted, or flavored in
any other way. Raw peanuts
are often sold in bulk at
grocery stores, food co-ops,
and Asian markets.

Peanut Oil

Just like coconut oil, peanut

oil was also used extensively
in Indonesian cooking.
Today, not so many
Indonesians use either oil.

Oil made from pressed

peanuts that is used to stir-fry
and deep-fry foods. Minyak Kacang

Pepper
Merica
White pepper is more
 common to be found in
Indonesian cooking compare
to the black ones.

White pepper comes from

ripened berries with the outer
husks removed. Black pepper
comes from unripened
berries dried until dark
greenish-black in color.
Black pepper is more subtle
than white. Use white or
black peppercorns in
marinades and pickling, or
freshly ground as a
seasoning. Both are available
ground. Green peppercorns
are also unripe berries with a
mild, light flavor. They are
canned in brine or pickled, or
freeze-dried in jars. They add
a pleasant, light peppery
flavor to sauces, pates and
salad dressings. Drain those
packed in liquid and use
either whole or mash them
lightly before using. Dry
green peppercorns should be
lightly crushed before using
to help release flavor, unless
otherwise stated in a recipe.
Salam Leaf

It is actually very much to

say different to bay leaf;
however, bay leaf is often
recommended as a
substitution for daun salam Daun Salam

A subtly flavored leaf of the

cassia family.

For Substitution:
 Bay leaf

Salted Soy Beans

(Fermented Soy Beans)

Tauco/Tausi

Sambal

Southeast Asian chili paste

 Sesame Seeds

High in protein and mineral

oil content, sesame seeds
have a crisp texture and
sweet, nutty flavor which
combines well in curries and Wijen
with chicken, pork and fish
dishes. Use also to sprinkle
over breads, cookies and
pastries before baking.

Shallot/Eschallots/Spring
Onions

Very widely used in

Indonesian cooking compare
to Onion (bawang bombay).
They are purplish-reddish
and small in size.

A member of the onion

family, shallots are widely Bawang Merah
used in Indonesian cooking.
They are peeled and pounded
to make spice pastes, sliced
and added to food before
cooking, and sliced and
deep-fried to make a garnish.

For Substitution:

Onion, Spanish onion

Shrimp Paste (dried)

Extremely pungent salty

paste, usually hard blocks.
To most people, the smell of
terasi is unbelieveably strong Terasi/Belachan
in bad way, however, it is an
essential ingredient to many
Indonesian hot sauces
(sambal) and also cookings.
It is usually cooked first or
 toasted over a fire before
used. Use sparingly.

Shrimp Paste (wet-black)

Many East Javanese cooking Petis

required this wet shrimp
paste.

Shrimp Cracker Kerupuk Udang

Small crackers made from

rice flour, wheat, or corn;
with shrimp flavor and
sometimes sold accompanied
with shrimp paste sauce.
Soy Sauce (light-thin)

It is a bit different to soy Kecap Asin

sauce that you can find in
Western/European countries.

Soy Sauce (dark-sweet)

Thicker, darker, and has

sweet taste. Most well known
brand from Indonesia is
Kecap Manis ABC.
Kecap Manis
For Substitution:

Mixture of dark black

Chinese soy sauce with
brown sugar.
 Star Anise

This dried, star-shaped seed

head has a pungent, aromatic
smell, rather similar to Bunga Lawang/Pekak
fennel. Use very sparingly in
stir-fry dishes. Also good
with fish and poultry.

Sticky Rice/Glutinous Rice

There are two kinds of sticky

rice in Indonesia, white and
black. Either is used in Beras Ketan/Ketan
cooking and baking

Stinky Beans/Sator

Pete/Petai

Sweet Basil Seeds

Selasih
 Tamarind

From the tamarind tree; it

imparts a sour flavor to a
dish. The dark brown pod of
the tamarind tree contains a
sour fleshy pulp, which adds
a fruity sourness to many
dishes. Packets of pulp
usually contain the seeds and
fibres. Usually sold as a firm
block which must be Asam
simmered in water for a few
minutes before squeezing out
the liquid.

The dark amber pulp of the

fruit of the tamarind tree, an
evergreen native to Asia.
Tamarind can be purchased
in pressed cakes and
reconstituted with water.
Tempeh

Tender soybean cake

Tempe

Tofu (bean curd) Tahu

Made from soya beans

A processed curd made from
soybean milk. Tofu is
available in the health food
section of larger grocery
stores and from food coops.
Plain tofu tastes bland, but it
absorbs flavor from other
foods. It is a good source of
protein.

Turmeric

Adds a pungent flavor and

gives a strong yellow color to
the dish. Scrape the skin
before using

A yellow, aromatic spice

made from the root of the
turmeric plant. Closely
related to ginger, it is an
aromatic root which is dried
and ground to produce a
bright, orange-yellow
powder. It has a rich, warm,
distinctive smell, a delicate, Kunyit/Kunir
aromatic flavor and helps
give dishes an attractive
yellow coloring. Use in
curries, fish and shellfish
dishes, rice pilafs and lentil
mixtures. It is also a
necessary ingredient in
mustard pickles and
piccalilli.

For Substitution:

1 tsp powdered turmeric for

2.5 cm (1 inch) fresh
turmeric
Vermicelli/Cellophane
Noodle
Thin and slightly transparent
noodles; almost similar to
suhun/soun. Bihun

Thin, clear noodles made

from mung beans.

English Picture Bahasa Indonesia

Abalone, Ormer, Ear Lapar Kenyang (Siput)
Shell
Albacore Tuna Sirip Panjang
Anchovy Teri
Banana Fish, Bonefish Bandeng Cecurut,
Banang
Bigeye Scad, Goggle-eye, Selar
Gog, Goggle-eye Jack
Blue Swimming Crab, Rajungan
Flower Crab
Bonito, Little Tuna, Tongkol
Stripe Tuna, Boston
Mackerel
Catfish Lele
Cobia, Ling, Crab Eater, Gabus, Gabus Laut,
Lemonfish, Bacalao, Mondoh
Runner, Black Kingfish

Conch, Wing Shell Kede-Kede

Crimson Snapper Bambangan
Dorab, Wolf Herring Parang-Parang
Emperor Red Snapper, Gajah
Government Bream
Lady Fish, Ten-Pounder Bandeng Lelaki
Largetooth Flounder Ikan Sebelah
Limpet Tiiam Batu
Milkfish

Bandeng

Mozambique tilapia/Java Mujair

tilapia
Moonfish Peperek Kodi, Golok
Kasut
Nile tilapia Nila
Ox-Yeye Herring, Bulan-Bulan
Tarpon
Round Scad, Cigar Kembung
Minnow, Hardtail,
Cigarfish, Chuparaco
Mangrove Red Snapper Kakap Merah

Sea Cicada Undur-Undur

Spanish Sardine, Sardine, Sarden
Shiner, Herring
Snake-skin gouramy Sepat
Sole, Oriental Sole Ikan Lidah
Spider Conch Tedong-Tedong, Jari-Jari
Tongue Sole, Long Lidah-Pasir
Tongue-Sole
Trevally, Malabar Kuweh, Putihan
Trevally, Longfin
Trevally
Wahoo, Peto, Ono and/or Tenggiri
Narrow-barred
Mackerel, Spaniards,
Tanguigue
Yellowtail Snapper, Flag, Ikan Ekor Kuning
Tail, Rabirubia

English Picture Bahasa Indonesia

Bamboo Shoot Rebung
Basil, Lemon

A fragrant, lemon-scented
herb added at the last minute
to keep its flavor or used as a
garnish. Daun Kemangi

For Substitution:

other types of Basil (the flavor

will be slightly different)
Bean Sprout Toge, Tauge, Cambah,
Kecambah
Bitter Cucumber, Bitter Pare, Paria, Peria
Melon
Bottle Gourd Labu Air
Butternut Squash Labu Kuning
Chillies (Chilli Peppers)

There are at least 3 types of

chillies in Indonesian cooking;
the finger-length chillies either
green of red are usually the
mildest one. The bird eye Lombok/Cabai
chillies, known as Rawit are
usually hotter than the finger-
length chillies. The hottest
chillies in Indonesia are
commonly known as Cabai
Keriting.
Chinese Cabbage
Sawi Putih
Looks more like lettuce than
 its name sake. It has a crisp
and delicate flavor.
No English Term

carambole bilimbi/cornichon
des Indes (French), kamranga
(Bengali), taling pling (Thai),
belimbing asam/belimbing
buloh (Malay), belimbing
wuluh (Indonesian), kamias
(Philippines), birinbin
(Japanese), bimbling plum
(Jamaica), blimblin (Haiti),
grosella China (Cuba),
mimbro (El
Salvador/Nicaragua)(Averrhoa
bilimbi -- Family
Oxalidaceae)

Belimbing asam is a fruit- Belimbing Wuluh

bearing tree native to Malasia,
and has no English name.
"Asam" refers to the sourness
of the fruit, which is also
distinguishable by its smooth,
unridged, yellowish-green
skin, looking a little like a
pickle. Juicy and acidic, this
fruit is used
in Malaysia, Indonesia, and
the Philippines for making
such pickles as the Malay
"sunti"; in
curries; and stewed as a
vegetable. In Indonesia, it is
carmelized with sugar to make
a
sweetmeat known as
"manisan".

Dried slices of the fruit are

also available in local markets.

Cassava/Yuca

Either leaf or root are well Singkong/Ketela

enjoyed throughout Indonesia
Chinese Mustard Sawi Daging
Chinese Radish Lobak
Curry Leaves

Curry leaf is cousin of the bay

Daun Salam
leaf and is native to Southeast
Koja/Daun Kari/Daun
Asia and as its name suggests,
Temuruy)
lends a curry flavor to
cooking; it is used in wide
variety of Indonesian cookings
Cilantro, Coriander Leaf Daun Ketumbar
Edible Hibiscus Daun Gedi
Eggplant/Aubergine

Most common eggplant to be

Terong/Terung
seen in Indonesia is the
purplish long-oval shaped
eggplant.
False Pakchoy Sawi Hijau
Garden Lettuce Selada
Garden Morning Glory Kangkung Darat
Garlic Chives Kucai
Indian Camphorweed Daun Bluntas
Lead Tree Petai Cina
Long Bean Kacang Panjang
Mint Mentha, Kresmen
Peas Kacang Polong
 Pipinola/Chayote Labu Siam

Papaya
Kates/Pepaya
While the leaves have
distinctive characteristic and
bitter flavor, they are very
well enjoyed in cooking. The
raw fruit is also used in
cooking while the ripe one is
either eaten as it is or mixed
with other fruits and can also
be used for juice or smoothie.

Potato Kentang
Sesban Tree Turi
Snow Peas

Used widely in Indonesian

cookings that are influenced Kapri
by Chinese cookings such as
Capcay, Fu Yung Hai, and
also in fried rice.
Spinach Bayam
Spring Onion, Green Onion Daun Bawang,
Bawang Prei
Sweet Leaf Bush Daun Katuk

Taro

Most Indonesians consumed

the root for snack, cake and
cookies, however, some also Talas/Keladi
consumed the leaf as well for
cooking.
 Tomato Tomat
Water Morning Glory Kangkung Air
Winged Bean Kecipir
Water Spinach Kangkung
Yellow Velvetleaf Genjer
Yam & Sweet Potato

although yes, yam and sweet

potato are slightly different, in
Indonesia, either is called Ubi
Jalar.
Ubi Jalar

Yam Bean/Jicama Bengkuang

In Indonesia, Jicama is rather

eaten as fruit instead as
vegetable.

For Substitution:

Water Chestnut