Grocery Shopping for Indonesian Cooking Ingredients

Authentic Indonesian cooking offers a rich and diverse culinary experience, but knowing where to start can be daunting. I will lead you through some common ingredients to have in your kitchen pantry so you can cook all those wonderful Indonesian recipes.

Some ingredients for Indonesian cooking can be found at your local supermarket, while others might require a trip to an Asian supermarket, an Indonesian toko, or even a quick online order. Once you’ve gathered the key staples for an Indonesian pantry, and some fresh ingredients, you’ll be ready to dive into the actual cooking.

It might feel overwhelming at first, but let me reassure you—Indonesian recipes are often passed down through families, and they tend to vary depending on where in Indonesia the family is from, personal tastes, or even what’s available in the pantry. There’s a lot of flexibility built in, so you don’t need to stress about getting every ingredient exactly right.

If you can’t find something, it’s okay. Many dishes still turn out delicious with substitutions. I’ve included tips to help you replace ingredients when needed, so you can feel confident trying these recipes and making them your own.

Flavors of Indonesian Cuisine

Indonesian cooking is all about balancing bold flavors. Sweet, salty, sour, and spicy tastes come together to make dishes that are truly one of a kind.

With around 17,000 islands—about 6,000 of them inhabited—Indonesia has many regional recipes. Each island brings something different to the table, often using local spices that give their dishes a special twist.

The cuisine has also been shaped by historical influences from Chinese, Indian, Japanese, Portuguese, Arab, and Dutch cooking over the years. That mix of flavors and techniques is what makes Indonesian food so exciting and diverse.

If you’re anything like me, you’ll appreciate how every dish has its own unique blend of flavors and a little piece of history baked in.

Common Ingredients in Indonesian Cuisine

Below is a list of key ingredients used in Indonesian cooking—click on any ingredient to learn more about it.

Agar Agar
Asam Jawa (Tamarind)
Bawang Goreng (Fried Shallots)
Daun Salam (Indonesian Bay Leaf)
Gula Jawa (Palm Sugar)
Jahe (Ginger)
Jeruk Purut (Makrut Lime Leaves)
Jinten (Cumin)
Kacang Hijau (Mung Beans)
Kecap Manis (Sweet Soy Sauce)
Kelapa (Coconut)
Kemiri Nuts (Candlenuts)
Ketan (Glutinous Rice)
Ketan Hitam (Black Glutinous Rice)
Ketumbar (Coriander)
Kunyit (Turmeric)
Krupuk (Shrimp Chips)
Laos (Galangal)
Lombok (Chili Peppers)
Lontong (Compressed Rice)
Pandan Leaves
Sambal Oelek (Chili Paste)
Sereh (Lemongrass)
Terasi (Shrimp Paste)

Agar Agar

Agar-agar powder is a versatile gelling agent made from seaweed, commonly used in Indonesian cuisine to create desserts like jellies and puddings. It’s a plant-based alternative to animal-based gelatin, known for quickly setting liquids into a firm, smooth texture. Because it doesn’t have any flavor or color, you can use it in many dishes, whether making something sweet or experimenting with savory recipes.

Here’s more information about what agar agar is and a recipe for making a basic jelly.

Asam Jawa (Tamarind)

Tamarind is the fruit of a tropical tree, known for its blend of sweet and sour flavors. It grows in pod-like shells filled with sticky brown pulp that’s both edible and flavorful. In Indonesia, especially on the island of Java, tamarind trees are everywhere, which is why tamarind is often called “asam jawa” in Indonesian.

You’ll usually come across tamarind in two forms. One is a block of tamarinde pulp, which needs a little prep. Soak it in water, then strain it to remove seeds and fibers before adding it to a dish—it’s not hard, but it does take a few extra minutes. The other option is tamarind paste, which is ready to use right out of the jar. It’s quicker if you’re short on time or just want to keep things simple.

Tamarind paste adds a bold, tangy flavor to recipes. It’s sour but with more depth than lemon or lime juice. While you could use lime or lemon as substitutes, they don’t quite have the same complexity that tamarind brings to a dish.

Bawang Goreng (Fried Shallots)

Although not strictly an ingredient, bawang goreng (fried onions) is a popular topping in Indonesian cooking—a crunchy, flavorful garnish that enhances countless dishes.

Thinly sliced shallots are fried until they’re golden brown and crispy. I love using them to top rice, soups, salads, or even noodles. They make everything taste better.

Try sprinkling them over gado gado, a bowl of soto ayam, or some grilled satay. Once you start adding them to your meals, you will find yourself keeping a jar handy all the time!

Daun Salam (Indonesian Bay Leaf)

Daun Salam, or Indonesian bay leaf, is an important ingredient in Indonesian cooking. While it’s sometimes compared to regular bay leaves, the two aren’t the same. Daun Salam has a mild, slightly lemony flavor that adds a savory depth to dishes without taking over the taste.

When cooking with Daun Salam, the leaves are often bruised to release the unique aroma. As the dish simmers, the flavor gently infuses into the food. Depending on where you shop, you find Daun Salam fresh, frozen, or dried.

If you don’t have Daun Salam on hand, it’s best to skip it altogether rather than try substituting it with regular bay leaves. The flavors are so different that using a substitute won’t give you the same result. I’ve found it’s better to leave it out and let the other ingredients shine instead.

Gula Jawa (Palm Sugar)

Gula Jawa, or unrefined palm sugar, is a natural sweetener made from palm tree sap. It has a rich caramel flavor and a deep, molasses-like color that adds something special to both sweet and savory dishes.

In Indonesia, Gula Jawa comes in different forms: round blocks, granules, or syrup. Each one works great depending on what you’re making. I often use it to balance flavors or to bring out the best in snacks and desserts.

Here’s my guide on how to make your own Gula Jawa Syrup.

It’s a key ingredient in so many Indonesian treats. Have you tried klepon? They’re little rice flour balls filled with Gula Jawa syrup. Or dadar gulung, a rolled pancake stuffed with coconut and palm sugar. Es campur, a mixed ice dessert, also wouldn’t be the same without it. Even simple dishes like pisang goreng (fried bananas) or bubur sumsum (rice flour pudding) get an extra layer of flavor from Gula Jawa.

But it’s not just for desserts! Gula Jawa is also used in savory dishes. It adds just the right touch of sweetness to dishes like sambal goreng tempeh (spicy-sweet fried tempeh) or rujak manis (a sweet and tangy fruit salad).

If you can’t find Gula Jawa, don’t worry. Dark brown sugar can work as a substitute. It won’t taste exactly the same, but it’ll do the job.

Jahe (Ginger)

Jahe (ginger) is something I use all the time in Indonesian cooking. It’s one of those ingredients that brings so much flavor to a dish. Depending on the recipe, you can use it fresh or ground. If you add it early while cooking, it gives a warm, earthy flavor. But if you toss it in near the end, you’ll get a fresh, zesty kick that really brings out the flavors of Indonesian food.

Fresh ginger stores well in the fridge, but if you’re like me and don’t always use it up quickly, you can freeze it to keep it fresh longer. Super convenient and doesn’t lose its flavor!

Jeruk Purut (Makrut Lime Leaves)

Daun Jeruk Purut, or jeruk perut leaves, bring a fresh, citrusy flavor that’s a staple in Indonesian cooking. These leaves come from a type of lime native to Southeast Asia, and their distinct fragrance, with a hint of bitterness, is used in many traditional dishes.

The name “jeruk purut” has an interesting history. During the Dutch colonial period, the older spelling “djeroek peroet” reflected Dutch influences on Indonesian orthography. Over time, it evolved into the modern spelling, Jeruk Purut. It’s also called “makrut lime” in English. You’ll want to avoid the term “kaffir lime,” as it’s outdated and offensive. If you’re curious, there’s more information available at this link. Or do a quick Google search.

When it comes to cooking, using jeruk purut leaves is simple. Tearing the leaves releases their aromatic oils, giving your dish that signature citrus flavor. If you’re using frozen leaves (which are a great option if fresh ones aren’t available), defrost them first, remove the tough central stem, and chop the leaves finely, as they can be a bit leathery.

If fresh or frozen jeruk purut leaves aren’t an option, dried ones, or ground powder can work in a pinch, though they aren’t as flavorful. And if you’re completely out of options, you can substitute with 1 teaspoon of grated lemon zest per leaf. While it’s not exactly the same, it’ll still give your dish a nice citrusy kick.

Jinten (Cumin)

Jinten is a spice that’s used a lot in Indonesian cooking. It’s made from the seeds of the cumin plant, which is part of the curry family. You can find it as whole dried seeds or ground into a powder. It works both on its own and as part of traditional spice blends, or bumbu. It’s one of those spices that gives Indonesian dishes their rich, layered flavor, and you’ll see it pop up in everything from soups to stews and grilled dishes. If you’re cooking Indonesian food, djinten is definitely one spice you’ll want to keep on hand!

Kacang Hijau (Mung Beans)

Mung beans are small, green beans that show up in both sweet and savory dishes. In Indonesian cuisine, they’re key in treats like Bubur Kacang Hijau, a sweet mung bean porridge, Onde-Onde, deep-fried glutinous rice balls with sweet mung bean paste inside, and Bakpao Kacang Hijau, steamed buns filled with sweet mung bean paste.

You might know mung beans for their young sprouts, or “tauge,” which are often used in cooking. You can easily grow these sprouts at home with a handful of mung beans. They’re packed with protein and vitamin B, making them a healthy addition to your meals. You can enjoy them raw in salads or lightly stir-fried to add a nice crunch to your dishes.

Kecap Manis (Sweet Soy Sauce)

Sweet soy sauce, or kecap manis, is a must-have in Indonesian cooking. Regular soy sauce originally came to Indonesia from China, but adding palm sugar created a sweet twist that’s unique to Indonesian flavors.

Kecap manis has a thick, syrupy texture and a rich, caramelized taste thanks to the palm sugar. It’s the perfect mix of sweet and savory. There are three main types of kecap: Manis, Asin, and Sedang. Kecap Manis is the most popular, known for its sweet flavor and thicker consistency. Kecap Asin is the salty variety, while Kecap Sedang offers a milder sweetness.

ABC and the A kecap manis are both popular choices, and I use them both. But when I cook, I also often reach for Ketjap Medja No 1 by the Kaki Tiga brand. That’s what my late grandmother used, and her recipe notes always called for it. So, I stick with these brands. ABC or A for convenience, and Kaki Tiga because it reminds me of Grandma. It can be a bit harder to find in the US, but it’s worth searching for!

Kelapa (Coconut)

The coconut palm is an essential part of life across Indonesia, with its fruit, the coconut, being a cornerstone ingredient in Indonesian cooking. From savory dishes to desserts, coconut is used in various forms, and I could easily write an entire post just about its role in Indonesian cuisine.

Young coconut, kelapa muda, is prized for its tender flesh and refreshing water, often enjoyed as a drink or used in salads and desserts.

Once a coconut is fully matured, its flesh becomes perfect for grating. Grated coconut is often used in kue (traditional cakes), desserts, and as a topping for various dishes. It’s also the base for making coconut milk and coconut cream, which are crucial in many Indonesian recipes.

Creamed coconut is the concentrated form of coconut milk, sold in blocks and dissolved into dishes to add richness and a smooth coconut flavor. It’s an essential ingredient in stews and curries, providing depth and creaminess.

Kemiri Nuts (Candlenuts)

Kemiri nuts, or candlenuts, are smooth, cream-colored nuts from the candlenut tree. They are rounder and larger than hazelnuts or chickpeas, and they have a high oil content. The nuts are tough to crack, so they’re often sold already shelled.

While they don’t have a strong flavor on their own, candlenuts are excellent for thickening dishes like sauces and curries.

If you can’t find candlenuts, macadamia nuts make a good substitute since they have a similar texture and flavor profile.

A quick note: Kemiri nuts are slightly toxic when raw, so make sure to roast or bake them before using. The best way to do this is by roasting them in the oven at 375°F for about 12-15 minutes. Afterward, store them in an airtight container for future use. You can also toast them in a frying pan if that’s easier.

Ketan (Glutinous Rice)

Ketan, or glutinous rice, is often called sticky rice because of its sticky, chewy texture when cooked. It’s used in many sweet and savory dishes, making it a staple ingredient in Indonesian cooking.

Ketan is different from sushi rice. While both are sticky, ketan has a higher starch content, which gives it its signature stickiness and makes it perfect for dishes like lemper, ketan serundeng, or wajik.

Ketan Hitam (Black Glutinous Rice)

Ketan Hitam, or black sticky rice, is a type of glutinous rice known for its deep purple-black color and sticky texture when cooked. It’s not the same as wild rice or forbidden rice, even though they might look alike at first glance.

You’ve might have seen it used in Bubur Ketan Hitam, a sweet and comforting black sticky rice porridge that’s often paired with coconut milk. Another dish you might come across is Tape Ketan Hitam, where the rice is fermented to create a slightly tangy, sweet treat.

Ketumbar (Coriander)

Ketumbar powder comes from ground coriander seeds and has a warm, slightly citrusy flavor. I like to pair it with jinten (cumin) when cooking—it gives such a balanced and rich taste.

In many Indonesian recipes, you’ll see coriander seeds used either whole or ground. Sometimes, the fresh leaves are added too, which can really boost the flavor.

If don’t have ketumbar powder, you could use fresh parsley as a substitute. It’s not quite the same, though, since parsley doesn’t have that unique citrusy note that coriander offers.

Kunyit (Turmeric)

Kunyit, or turmeric, is a spice from the ginger family. My grandmother used to just call it “yellow powder” in all her recipes.

It’s a flavorful root commonly used in Southeast Asian cooking, adding a warm, earthy taste to both savory and sweet dishes. In Indonesian cuisine, it’s especially important, giving dishes like Nasi Kuning and Acar Campur their signature yellow color. Just be careful when handling it—turmeric can stain pretty easily!

You can find turmeric in both its fresh root form and as a dried powder. The powdered version is often more convenient, but if you get fresh turmeric, you can freeze it for a few months to keep it fresh.

Krupuk (Shrimp Chips)

Krupuk, or kroepoek, are crispy crackers that are naturally gluten-free. While not technically an ingredient, krupuk deserves a spot here because of its importance in Indonesian cuisine—it’s a beloved side dish, snack, and accompaniment that adds crunch and flavor to many meals.

In Indonesia, there are about 30 different types of krupuk. One of the most popular kinds is krupuk udang, which is made from tapioca flour and shrimp. You can find these shrimp chips already fried and ready to eat in bags, or as dried slices you fry yourself at home.

If you’ve never fried krupuk before, it’s easier than you might think! Let me show you how to turn raw krupuk into crispy snacks. You’ll love watching them puff up in hot oil—it’s a very fun process!

Laos (Galangal)

Laos is a fragrant spice that comes from the rhizome of the galangal plant, which is part of the ginger family. It has a slightly earthy, citrusy flavor that gives soups, curries, and marinades a deeper, richer taste.

You can use laos in a few different forms—fresh, dried, or ground. When it’s fresh, you’ll usually slice it thin and add it to the dish while it cooks, then remove it before serving. Ground laos, on the other hand, works well when mixed directly into a spice blend.

If you don’t have laos on hand, regular ginger can work as a substitute, but the flavors aren’t identical. Laos has a more citrusy and peppery bite, while ginger leans sweeter and warmer. While the dish turns out different, it will still be delicious!

Lombok (Chili Pepers)

Indonesian Lombok peppers are large red or green chili peppers that add fruity flavor and moderate heat to dishes. They’re often used in sambal and curries for that perfect spicy kick. I’ve worked with these peppers quite a bit, and they’re one of my favorites to include in Indonesian recipes.

Lombok peppers come in two types: green (mild) and red (spicier). The heat level can also depend on how much of the seeds and white membrane you include when cooking. If you’re like me and enjoy some spice but don’t want it overwhelming, you can remove some or all of the seeds to tone it down.

If you can’t find Lombok peppers, you can use other mild red chilies as a substitute. Another handy alternative is swapping two fresh lomboks for a tablespoon of sambal chili paste.

Let me mention their smaller and spicier cousin, the Rawit pepper (also called bird’s eye chili or Thai chili). These tiny peppers are fiery hot and pack a lot of heat and flavor into a small package. While Lombok peppers bring moderate spice, rawits will really amp things up in your dishes. They’re an essential part of Indonesian cooking and a go-to when you want intense heat.

Lontong rice

Lontong, or nasi impit, is a traditional dish of compressed rice cakes from Indonesia and Malaysia. These rice cakes are typically wrapped in banana leaves or made using plastic cooking bags, which give them their firm texture and mild flavor.

Lontong is usually served at room temperature and pairs well with savory dishes. You might enjoy it with peanut sauce alongside meals like gado-gado (vegetable salad), rendang, or satay. It’s also a great addition to soupy dishes like soto or sayur lodeh.

I’ve found that making lontong is a simple way to bring something special to the table. If you’d like to try it yourself, check out my guide: How to prepare lontong rice the easy way.

Pandan Leaves

Pandan leaves are a staple in Indonesian cooking, bringing a distinct aroma and sometimes a hint of green to dishes. They come from the Pandanus plant and are used in both sweet and savory recipes.

I love how pandan leaves add a subtle sweetness and a touch of earthiness to food. You’ll often find them in rice, desserts, or even savory dishes. If you can’t get fresh pandan leaves, don’t worry—there are a few alternatives. Dried pandan leaves can work in a pinch, but you’ll need to soak them in hot water first to bring out their aroma. Frozen pandan leaves are another great option and are widely available in Asian grocery stores; just make sure to cook them to bring out the flavor.

If pandan leaves aren’t an option at all, you can swap in a teaspoon of vanilla extract. It won’t taste exactly the same, but it’ll still add a nice touch to your dish.

Pandan flavor paste is another option when fresh leaves aren’t available. Made from pandan leaves, it’s often used in Southeast Asian desserts for its green color and distinct aroma. If you don’t have pandan extract, you can substitute it with a few drops of green food coloring and a little vanilla extract—it won’t be the same, but it works in a pinch!

Sambal Oelek (Chili Paste)

Sambal oelek (or sambal ulek) is a simple chili paste made from fresh red chilies, salt, and sometimes a splash of vinegar or lime juice. It’s a staple in Indonesian cooking and is used to add heat and depth to dishes. It’s a go-to base for many other sambals, and it’s super handy to have in the kitchen.

If you don’t have sambal oelek, you can use any hot chili paste or sauce you have on hand, like Sriracha. Just keep in mind that the flavor will be a bit different. If you’re up for it, I have a guide to help you make your own sambal—it’s super easy!

There are many types of sambals beyond the basic sambal oelek. For example, there’s sambal terasi, which has shrimp paste, or sambal manis, a sweet version, and sambal badjak, which is a cooked sambal with a rich, deep flavor. Each one brings a unique kick to Indonesian dishes.

In my kitchen, a jar of sambal is always within reach. It’s often stirred into spice pastes to give dishes that unmistakable flavor.

Sereh (Lemongrass)

Sereh or lemongrass brings a fresh, citrusy aroma and a light flavor to many dishes. In Indonesian recipes, lemongrass is usually bruised and tied in a knot to help release its oils during cooking.

You’ll often find it in soups, curries, and marinades, where it helps deepen the overall taste with its fragrant scent. It’s added to the dish while it’s simmering, then removed before serving.

To store lemongrass, keep it in the freezer for long-term storage. If you prefer, it will stay fresh in the refrigerator for a few weeks too.

If fresh lemongrass isn’t available, you can use grated lemon peel or dried lemongrass powder instead. As a guide, 1 stalk of fresh lemongrass is equal to about 1 teaspoon of lemongrass powder.

Terasi (Shrimp Paste)

Terasi Udang is a fermented shrimp paste often used to bring rich, savory flavor to dishes. It’s a common ingredient in Indonesian, Thai, and Vietnamese cooking. Although its smell can be pretty strong (some might call it stinky), don’t worry—once it’s cooked, it turns into a deep, umami flavor that makes everything taste amazing.

You’ll typically only use a small amount of terasi, and it’s usually roasted, fried, or grilled to bring out its best flavor.

Terasi often comes in small cubes. To store opened trassi, wrap it in parchment paper, cover it with two layers of foil, and keep it in an airtight container. That way, it stays fresh and the smell is contained.

Some brands sell it in single-use packages, which is super convenient and helps keep it fresh—no need to worry about an open package of smelly terasi sitting in your kitchen!

Fish sauce or anchovy paste can work as a substitute, though the flavor will be a little different.

Something Missing?
Is there something missing from this list? I’d love to know what you think—feel free to leave a comment below!