TEMPO.CO, Jakarta - While Indonesia is known for its rich spices, chef Widhi Joestiarto said there are three basic condiments that can be made into various Indonesian dishes. Following are details on the three basic condiments.
White Condiment
White condiment is composed of shallot, garlic and coriander.
“In white condiment, candlenut can be added. It will give savory flavor when added,” chef Widhi said.
White condiment can be used in gudeg, terik daging, ase lidah, sayur lodeh, tempe bacem, and opor.
Red Condiment
This is made to give sensation of hot spicy flavor. It is composed of chili, bird’s eye chili, shallot, and garlic. Red condiment is usually used in sambal goreng, kering tempe, rendang, sambal bajak, pepes, chicken with rujak sauce, curry, and balado.
Yellow Condiment
This basic condiment is basically white condiment which is added with turmeric. Various of dishes can be made using this condiment including curry, acar kuning, soto, terik daging, fish pesmol. Pepes, fried chicken, and many more.
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