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Vibrant, Diverse & Nutritional
Dive into the vibrant world of Indonesian vegetables! From the crisp crunch of kangkung to the tender leaves of bayam spinach, explore the diverse array of greens that grace Indonesian cuisine. Discover how these fresh ingredients add flavor, texture, and nutritional value to traditional dishes, reflecting the rich culinary heritage of Indonesia
PETAI
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Petai (Parkia speciosa Hassk.) is a tropical perennial plant from the Fabaceae family, subfamily Mimosoideae. Petai has a bitter taste and a unique Shiitake mushroom-like (umami taste). Petai is often consumed as fresh vegetables or processed first, one of which is by frying it.
JENGKOL
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Jengkol is very easy to make, but the combination of sweet and sour flavors really kicks in, coupled with a crunchy texture on the outside and soft on the inside.
CILEMBU SWEET POTATO
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Cilembu sweet potato has high economic value because the taste is typical, sweet like honey and sticky, the texture of the meat is chewy and attractive, so it is very popular with farm business and consumers.
ORANGE SWEET POTATO
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Orange sweet potato has an orange color on the skin and inside. Sweet potato taste is sweet with a softer texture and watery ...
PURPLE SWEET POTATO
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Purple sweet potato has a purple color on the skin and inside. Sweet potato taste is sweet with a softer texture and watery
MURASAKI SWEET POTATO
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Red sweet potato has a red color on the skin and inside. Sweet potato taste is sweet with a softer texture and watery.
CASHEW NUT
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Cashews have a mild flavor and creamy, rich texture, with a similar mouthfeel to peanuts. Despite their richness, cashews are slightly lower in fat than most other nuts.
PEANUT
nuttiness, richness and sweetness
Peanut taste is a harmonious blend of nuttiness, richness, and sweetness, with roasted peanuts offering a more intense flavor profile compared to raw ones.
TOLO BEAN
Unique taste profile
Tolo beans offer a unique taste experience that combines nuttiness, earthiness, freshness, and a hint of bitterness
COCOA BEAN
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Cacao has a unique flavor that stands out from other sweets—it’s nutty, woody, and slightly acidic all at once.
CORN PILL
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Corn is definitely sweet with a soft, buttery flavor. There's also a starchiness to it when it's raw.
BROCCOLLI
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Broccoli is a nutrient-rich, green vegetable belonging to the cruciferous family. It is an excellent source of vitamins (C, K, and A), minerals, and dietary fiber, making it a popular and healthy addition to various dishes. Known for its distinctive taste and versatility, broccoli supports overall well-being and contributes to a balanced diet.
LONG BEAN
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The taste and texture of long beans are similar to green beans, but they tend to have a slightly sweeter and more delicate flavor.
FLAT BEAN (ROMANO BEANS OR ITALIAN GREEN BEANS)
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The taste of flat beans is often described as sweeter and more tender than standard green beans. They have a delicate, buttery flavor with a hint of nuttiness. Some people also notice a slightly firmer texture compared to green beans, which can add a pleasant crunchiness to dishes.
GREEN BEAN
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Fresh green beans have a crisp texture and a slightly sweet, grassy flavor with a subtle earthiness. When cooked, they can become tender yet still retain some of their crunchiness.
DIENG POTATO
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One characteristic that is quite easy to see is its yellow flesh. The size is quite large, between 60 – 70 mm, can even reach 100 mm. With its round shape, the taste of this potato tends to be bland.
GRANOLA POTATO
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The taste is very soft and slightly sweet, making this potato popular with Indonesian people. Granola potatoes are a type of vegetable potato that is most widely used in Indonesian cooking.
BABY POTATO
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The taste is very soft and slightly sweet, making this potato popular with Indonesian people. Granola potatoes are a type of vegetable potato that is most widely used in Indonesian cooking.
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