The Challenge of Cooking Indonesian Food Abroad
Indonesian cuisine relies on a distinctive set of aromatics and pantry staples — many of which are hard to find outside of Southeast Asia. If you've tried to make rendang or soto in the UK, Germany, or the US, you've likely stared helplessly at a supermarket shelf wondering where the lengkuas (galangal) is hiding.
The good news: most key ingredients are findable, with a little know-how. Here's how to source them systematically.
Start With Asian Grocery Stores
This is step one, always. In any city with a significant Asian population, there will be at least one Asian supermarket — often Chinese, Vietnamese, or Thai-focused — that stocks many Indonesian staples. Look for:
- Galangal (lengkuas) – Usually stocked fresh or frozen in Southeast Asian grocery sections.
- Kaffir lime leaves (daun jeruk) – Often found dried or frozen. Frozen is far superior to dried in terms of flavor.
- Lemongrass (serai) – Now widely available in many mainstream supermarkets too, usually fresh or frozen.
- Shrimp paste (terasi/belacan) – Look in the condiments aisle. Malaysian belacan is very similar and widely available.
- Palm sugar (gula merah) – Found in block or paste form. Thai palm sugar is an acceptable substitute.
- Candlenuts (kemiri) – Check Indonesian or Malaysian food sections. Raw macadamia nuts are the closest substitute.
Explore Online Indonesian Food Stores
If you can't find what you need locally, online Indonesian grocery stores now serve customers across Europe, North America, and Australia. A quick search for "Indonesian grocery online" in your country will surface several options. These stores typically stock:
- Pre-made spice pastes (bumbu) for rendang, soto, gulai, and more
- Dried and packaged aromatics
- Krupuk (crackers), sambal, and instant noodle brands not found in regular supermarkets
- Specialty items like kerisik (toasted coconut paste) and daun salam (Indonesian bay leaves)
Smart Substitutions When Ingredients Aren't Available
| Indonesian Ingredient | Best Substitute | Notes |
|---|---|---|
| Galangal (lengkuas) | Fresh ginger (use less) | Ginger is spicier; galangal is more piney and citrusy |
| Kaffir lime leaves | Lime zest | Use 1 tsp zest per 2 leaves; aroma is different but works |
| Candlenuts (kemiri) | Macadamia nuts or cashews | Provides same creamy, thickening effect in pastes |
| Indonesian bay leaf (daun salam) | Regular bay leaf + a little lime leaf | Not a perfect match but acceptable |
| Terasi (shrimp paste) | Thai shrimp paste or fish sauce | Reduce quantity — both are more pungent |
Growing Your Own
Some Indonesian aromatics grow surprisingly well outside the tropics, given the right conditions:
- Lemongrass – Thrives in pots on a sunny balcony or windowsill. Buy a fresh stalk, place in water until roots develop, then pot it.
- Kaffir lime tree – Available from specialist plant nurseries and grows well indoors in a sunny spot. Even a small tree produces enough leaves for regular cooking.
- Chili plants – Many Indonesian recipes call for bird's eye chilies (cabe rawit), which grow readily indoors or in small garden beds.
Build Your Indonesian Pantry Gradually
You don't need to buy everything at once. Start with the most versatile essentials — sweet soy sauce (kecap manis), shrimp paste, coconut milk, lemongrass, and a good sambal — and build from there. With a stocked pantry, you'll find that most Indonesian dishes become much more accessible, even far from the archipelago.