Origin and description
" MILD ROASTED FLAVORS FOR FISH FROM THE LAND OF 17,000 ISLANDS ".
This roasted curry blend originates from the diverse cuisines of Indonesia, where spices have been gently roasted for centuries on Java, Sumatra, and Bali to intensify their nutty aroma. Similar roasting techniques, which are also incorporated into this blend, can be found in dishes like "Pepes Ikan" (fish steamed in banana leaves) or slow-cooked curries. The result is a mild yet flavorful composition that lends a subtle, exotic depth to any dish.
Taste and aroma
Spicy, nutty, mild, earthy, slightly sweet, roasted, exotic, warm, gentle, pleasant.
Application
Rub the curry mix into the fish, poultry, or vegetables. Add fresh ginger and a little oil, and let it marinate overnight in the refrigerator. The next day, you can gently cook, grill, or steam it in banana leaves, as is often done in Indonesia. This allows the roasted aromas of the spices to develop, giving the dish an authentic touch of Southeast Asian home cooking.
Interesting facts
In Indonesia, the slow roasting of spices is a traditional technique that not only intensifies aromas but also reduces bitterness. This method has proven itself over centuries and shapes many regional specialties. Dishes like "Rendang" or "Pepes" are practically unimaginable without this aromatic foundation. The roasted aromas give the curry a depth that makes it versatile – from fish dishes to vegetarian creations.
Ingredients
Pepper, Ceylon cinnamon, turmeric, cumin, coriander, cardamom, mustard seeds, cloves, nutmeg, paprika.
