NAMA-NAMA REMPAH DI INDONESIA (PART 2)😍|| Yuk, Kenali Bumbu-Bumbu Dapur😉 Jangan Sampai Salah Ya👌

Yuni Malinda

12 Sept 202010:24

Summary

TLDRIn this informative video, the host Yuni Malinda continues her exploration of Indonesian spices in the second part of her series. She explains how to prepare and use various spices such as serai, ketumbar, lada, kapulaga, cengkeh, bungalawang, kayu manis, adas, jinten, klabet, and different types of chili peppers. Each spice's unique aroma, flavor, and health benefits are highlighted, offering viewers insights into enhancing their culinary dishes and traditional remedies.

Takeaways

🧑‍🍳 The video is a continuation of a series on Indonesian spices by Yuni Malinda, focusing on part 2 of 4.
🔗 Viewers are encouraged to watch part 1 through provided links above or in the description.
🌱 Sera (lemongrass) is used in cooking by peeling the outer layer and using only the fragrant white part.
🌿 For beverages, the root of serai is recommended to be chopped to enhance its aroma.
🌶️ Cete (coriander) and ketumbar (cumin) are differentiated by their appearance and aroma; cete has lines on its skin and a less pungent smell compared to cumin.
🌺 Bunga lawang (star anise) is used in Indian cuisine and some Indonesian dishes for its strong flavor and aroma.
🌿 Kayu manis (cinnamon) is a versatile spice that adds a sweet and fresh taste to dishes and is also used in drinks and desserts.
🌾 Adah (greater galangal) and jinten (lesser galangal) are similar in appearance but differ in size, texture, and aroma; adah is sweeter and less pungent.
🍲 Klabet or kelabba is a small granular spice used in Acehnese and Sumatran cuisine, as well as Indian, Pakistani, and Sri Lankan cooking.
🌶️ Cabe jawa (Javanese chili) is known for its medicinal properties, such as treating stomach ailments and lowering blood pressure.
🌶️ The video mentions three types of chili peppers: green bird's eye chili, red chili, and rawit, each with varying levels of spiciness and uses in cooking.

Q & A

What is the main topic of the video?
-The main topic of the video is to continue discussing various spices used in Indonesian cuisine, specifically in part 2 of the series.
How should one prepare galangal for cooking?
-To prepare galangal for cooking, one should peel the outer skin and use only the fresh and strongly aromatic white part inside.
What is the difference between ketumbar and lada (chili) in terms of aroma and spiciness?
-Ketumbar has a fragrant aroma and is not spicy compared to lada, which has a pungent aroma and is spicy, potentially bitter.
How can you distinguish between ketumbar and lada by their physical characteristics?
-Ketumbar has lines on its skin, while lada has a rough skin. Additionally, ketumbar is softer when pressed compared to the harder lada.
What is Kapulaga and how is it commonly used?
-Kapulaga is a natural flavor enhancer often found in Padang cuisine and is also frequently used as an ingredient in traditional medicine or 'jamu' due to its health benefits, such as being an analgesic and beneficial for bone nutrition.
What are the health benefits of clove (cengkeh) mentioned in the video?
-Clove is known for its health benefits such as providing a pleasant aroma and taste to dishes and is also used to treat various health issues.
How is bunga lawang (bungalawang or peka) used in cooking?
-Bunga lawang is used as a flavor enhancer in dishes, particularly in Indian cuisine like kari, and in some regions of Indonesia known for their spicy dishes, such as gulai Aceh and rendang from Minang.
What is the difference between kayu manis (cinnamon) and jinten (fingerroot) in terms of taste and aroma?
-Kayu manis has a sweet aroma and a fresh taste in cooking, while jinten has a strong aroma and is not as sweet as adas (which is similar to jinten but larger and coarser).
What are klabet or kelabba used for in cooking?
-Klabet or kelabba is used as a spice in the kitchen, often in Acehnese and Sumatran cuisine, as well as in Indian, Pakistani, and Sri Lankan dishes, providing a rich and fragrant flavor.
What are the health benefits of cabe jawa (Java pepper) mentioned in the video?
-Cabe jawa is beneficial for treating stomach ailments, reducing blood pressure, relieving headaches, and improving breathing, among other health benefits.
How does the spiciness of rawit compare to other types of chili peppers mentioned in the video?
-Rawit, despite being small, has a very spicy taste compared to other chili peppers like kriting hijau (green bird's eye chili) and merah (red chili).

Outlines

00:00

🌿 Introduction to Indonesian Spices Part 2

In this segment, the host, Yuni Malinda, continues the discussion on Indonesian spices, specifically focusing on part 2 of a series. She invites viewers to watch part 1 through provided links. The host then dives into the details of various spices, starting with 'serai' or lemongrass, explaining its preparation for cooking and its aroma-enhancing properties. She also covers 'ketumbar', distinguishing it from 'lada' or chili, and their respective uses in dishes for different flavors. The video continues with explanations on 'daun', 'Kapulaga', 'cengkeh', and 'bungalawang', each with unique culinary uses and health benefits. The host emphasizes the importance of recognizing and using these spices to enrich the taste and aroma of Indonesian cuisine.

05:01

🍂 Exploring More Indonesian Spices and Their Uses

This paragraph delves deeper into the world of Indonesian spices, starting with 'kayu manis' or cinnamon, known for its sweet aroma and freshness in dishes. The host then discusses 'adas' and 'jinten', two spices that may appear similar but have distinct sizes, textures, and flavors. 'Adad' has a sweet aroma and is less sharp than 'jinten'. The video also covers 'klabet', a spice used in Aceh and Sumatra cuisines, and its use in Indian, Pakistani, and Sri Lankan cooking for its rich and fragrant flavor. The host proceeds to talk about 'cabai Jawa' or Javanese chili, which is known for its medicinal properties alongside its culinary uses. Lastly, the video introduces three types of chili peppers: 'cabai kriting hijau', 'cabai merah', and 'rawit', each with varying levels of spiciness and culinary applications.

10:02

📢 Conclusion and Call to Action

In the concluding paragraph, the host wraps up the video with a reminder for viewers to subscribe to the channel, turn on notifications, and engage with the content by liking, commenting, and sharing. She also encourages viewers to watch other videos on the channel and to leave comments about any new spices they've learned from the video or if they were already familiar with all of them. The host signs off with a warm 'Assalamualaikum warahmatullahi wabarakatuh', expressing gratitude and well-wishes to the audience.

Mindmap

Keywords

💡Serai (Lemongrass)

Serai, also known as lemongrass, is a common spice in Indonesian cuisine. It is used for its strong aromatic qualities and is essential in both cooking and making drinks. The video describes how to prepare lemongrass by peeling the outer layer and using only the fresh, white part for cooking or bruising it to enhance its aroma when used in drinks.

💡Ketumbar (Coriander)

Ketumbar, or coriander, is a spice known for its aromatic and non-spicy flavor. The video highlights the physical appearance of coriander seeds, noting their distinctive ridges, and explains how they are often crushed to release their flavor before being added to dishes. Coriander is contrasted with pepper, which has a stronger and more pungent aroma.

💡Lada (Pepper)

Lada, or pepper, is another important spice in Indonesian cooking, known for its spicy and warm flavor. The video distinguishes between pepper and coriander by describing pepper as having a rougher texture and a sharper aroma. Pepper is typically used to add heat to dishes, whereas coriander provides a more fragrant note.

💡Kapulaga (Cardamom)

Kapulaga, or cardamom, is an aromatic spice commonly used in traditional Indonesian and Indian cuisines. The video mentions its use in dishes from Padang cuisine and its health benefits, such as pain relief and bone nutrition. Cardamom is often used in making herbal drinks as well.

💡Cengkeh (Clove)

Cengkeh, or clove, is a spice with a strong, distinctive aroma, frequently used in Indonesian cooking to enhance the flavor of dishes. The video points out its dual role as both a cooking ingredient and a traditional remedy, known for its various health benefits.

💡Bungalawang (Star Anise)

Bungalawang, also known as star anise, is a star-shaped spice used for its sweet, licorice-like flavor. In the video, it is mentioned as a key ingredient in Indian cuisine and in several Indonesian dishes with rich, spicy profiles, such as gulai and rendang. The spice is used to add depth to the flavor of these dishes.

💡Kayu Manis (Cinnamon)

Kayu Manis, or cinnamon, is derived from the bark of the Cinnamomum tree and is used to add a sweet, warm flavor to both savory and sweet dishes. The video describes its role in enhancing the flavor of both food and beverages, providing a refreshing taste and aroma.

💡Adas (Fennel)

Adas, or fennel, is a spice with a larger and coarser appearance than cumin. The video explains how fennel is used in Indonesian cooking, particularly in dishes like opor, soto, and curry. It is noted for its sweet and distinctive aroma, which is milder compared to cumin.

💡Jinten (Cumin)

Jinten, or cumin, is a small, slightly bitter spice that is a staple in many Indonesian dishes. The video discusses how it is often mistaken for fennel due to their similar appearance but points out that cumin has a stronger, more pungent aroma and flavor.

💡Cabai Jawa (Javanese Chili)

Cabai Jawa, or Javanese chili, is a type of chili pepper related to black pepper and often used in traditional medicine as well as cooking. The video highlights its uses not only in seasoning dishes but also in treating various health issues such as digestive problems, low blood pressure, and respiratory ailments.

Highlights

Introduction to the second part of the series on Indonesian spices by Yuni Malinda.

Instructions on how to prepare and use galangal (serai) for cooking, emphasizing its strong aroma.

Tips on enhancing the aroma of galangal by crushing or cutting the swollen ends.

Difference between ketumbar (white pepper) and lada (black pepper), including their distinct aromas and uses.

How to distinguish between ketumbar and lada by their texture and appearance.

Introduction to Kapulaga, a natural flavor enhancer commonly found in Padang cuisine and its health benefits.

Cengkeh (clove) as a popular Indonesian spice with health benefits and its use in cooking.

Bungalawang (star anise) as a spice used in Indian cuisine and its role in flavoring dishes.

Kayu manis (cinnamon) as a spice that adds a sweet aroma and freshness to dishes.

Advent of Adas and Jintan, two spices that look similar but have distinct tastes and uses.

Klabet or Kelabba, a spice used in Aceh and Sumatra cuisine, and its Indian and Pakistani culinary applications.

Cabai Jawa (Javanese chili) as a spice with medicinal properties and its various health benefits.

Different varieties of chili peppers, including their uses and the spiciness level.

Cabai kriting hijau (green bird's eye chili) and its use as a topping for dishes like semur.

Cabai rawit (small red chili) for its intense spiciness despite its small size.

Invitation for viewers to comment on newly discovered spices and share their thoughts on the video.

Reminder to like, comment, share, and subscribe to Yuni Malinda's channel for more cooking videos.

Closing with a thank you message and an invitation to watch other videos on the channel.