Translations:Indonesian cuisine/76/en

The fire used in cooking can be either a strong fire or a small fire for slow cooking. Cooking nasi goreng usually employs strong fire, while authentic rendang for example requires a small fire for slow cooking of beef, spices, and coconut milk until the meat is caramelised and all the coconut milk's liquid has evaporated. Traditional Indonesian dapur (kitchen) usually employs firewood-fuelled kitchen stove, while the contemporary household today uses liquefied petroleum gas-fuelled stove or an electric stove. The ingredients could be cut into pieces, sliced thinly, or ground into a paste. Cooking utensils are wajan (wok), penggorengan (frying pan), panci (cauldron), knives, several types of spoon and fork, parutan (shredder), cobek and ulekan (stone mortar and pestle). Traditionally Indonesians use a stone mortar and a pestle to grind the spices and ingredients into coarse or fine pastes. Today most households use blender or food processor for the task. Traditional Indonesian cooking wares are usually made from stone, earthenware pottery, wood, and woven bamboo or a rattan container or filter, while contemporary cooking wares, plates and containers use metals – iron, tin, stainless steel, aluminium, ceramics, plastics, and also glass.