By Indonesia Gastronomy Network
in association with Negeri Rempah Foundation
Traditional Spice Market (2021-04-13/2021-04-13) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network
In traditional markets, generally each spice is sold as a whole and still in fresh condition.
It's different when we go to supermarkets...
or modern markets which tend to sell spices in dry form. Spices are sold in packages and have a brand.
The ready-made fresh concoctions of spices are available.
Traditional markets often serve the mixture of various spices is in the form of a paste, which is called the spice blend.
This home-made grounded spice is a local treasure
The price is also affordable and can help those who have busy schedules to still be able to cook at home with ease.
Assortments of Spice Blend (2021-05-25/2021-05-25) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network
There are three types of basic spices that are generally used in Indonesian cuisine: white spice blend, yellow spice blend, and red spice blend.
White Spice Blend
The main spices used in white spice blend include garlic, shallots, and candlenut. Sometimes, coriander and galangal are also included. This kind of spice mixture is used in oseng-oseng, gudeg, lodeh, opor, and soto.
Red Spice Blend
When white spice blend is mixed with chili, it will become red spice blend. Sometimes, ginger, pepper, galangal, and coriander are also included. This spice mixture is used in sambal goreng, fried rice, sayur asem, and balado.
Yellow Spice Blend
When white spice blend is mixed with turmeric, it will turn into a yellow spice blend. Sometimes, ginger, galangal, coriander, and lemongrass are also included. This spice mixture is used in nasi kuning, pesmol, pepes, soto, and curries.
Text:
Cahyadi Putra
Image and Design:
Cahyadi Putra (layouter and photographer)
This exhibition is part of Indonesia Gastronomy Network, in association with Google Arts & Culture and Negeri Rempah Foundation.
