Basil, Lemon (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil.
Candlenut (tingkih/kemiri):A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Coriander Seeds (ketumbar): Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.
Salam Leaf (daun salam):A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.
Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color.
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