C – Ingredients

Candlenuts

Candlenut (kemiri) is used in many spice paste in Indonesian cooking. Toasted before using is very important to remove toxic substances in them. Candlenuts gives the dishes slightly nutty taste.

Corn

Young corn (jagung muda) is used in stir-frying dishes, or slightly boiled and eaten with chili dipping sauce like sambal belacan or sambal kecap.