Split Peas
Split peas are the humble yet hearty backbone of countless comforting dishes. These small, lens-shaped legumes boast a mild, nutty flavor and a creamy texture when cooked, making them a pantry staple for soups and stews.
Notes
Always rinse split peas before cooking to remove any debris. They cook relatively quickly compared to other dried beans and lentils, usually within 45 minutes to an hour.
Uses
- soups like split pea soup
- stews
- dals
- vegetarian burgers
Replacements
- lentils
- chickpeas
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Sweet Soy Sauce (Kecap Manis)
Sweet soy sauce, known as kecap manis in Indonesian, is a thick, dark, and lusciously sweet condiment that is a staple in Indonesian cuisine. Its origins trace back to the influence of Chinese immigrants in Indonesia, blending soy sauce traditions with local tastes. The sauce boasts a rich, molasses-like sweetness balanced by a subtle savory umami undertone, with hints of caramelized sugar and sometimes a touch of smoky depth. Its texture is viscous and syrupy, making it ideal for glazing meats or adding depth to marinades. In cooking, kecap manis caramelizes beautifully and adds a glossy finish to dishes, enhancing both flavor and appearance. Its unique balance of sweet and savory makes it indispensable in both traditional and modern recipes.
Canned Clams
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