Candlenuts (kemiri)
Are waxy, cream-coloured nuts similar in size and texture to macadamia nuts, which can be used as a substitute, although less-expensive raw almonds or cashews will do. Candlenuts are never eaten raw or on their own, but are chopped, ground and cooked with seasonings and added to spice mixes for flavor and texture. Then go rancid quickly because of their high oil content, so buy in small quantities and keep refrigerated.
Basil (kemangi)
Basil is often used as a seasoning and garnish in Indonesian cooking, and there are several types. The most commonly used basil is Asian basil or selasih and is fairly similar to European and American sweet basil. It is used liberally as a seasoning and sprigs of it are often added to platters of fresh raw vegetables. Lemon basil or kemangi is similar but paler and with a distinctive lemony fragrance. It is used in soups or salads.
Celery (seledri)
Is often referred to as "Chinese celery" in Indonesia. The stems are very slender and more fragrant than th regular celery-more of a herb than a vegetable.
The leaves are generously used a garnish on soups or stews. Substitute celery leaves or Italian parsley.
Dried shrimp paste (terasi)
Ahaaa my favorite one, is a dense mixture of fermented ground shrimp with a very very strong odor that maybe offensive to some, my hubby can't stand it. Also known by it's Malay name, belachan. It is sold in dried blocks that range in color from caramel to dark brown. it should be roasted before use-either wrapped in foil and dry-roasted in a wok or skillet, or toasted over a gas flame on the end of a fork or back of a spoon-to enhance the flavor and kill bacteria. in some recipes dried shrimp paste is ground with the rest of the ingredients and fried in oil without toasting.
Galangal (laos)
Is a fragrant root from the ginger family. It imparts a distinctly fragrance and flavor to many Southeast Asian dishes. Try to find young, pinkish galangal as they are more tender. Always peel and slice the root before grinding as it is tough. Galangal is also available dried, frozen and packed in water, but try to get the fresh root whenever possible as it is far more fragrant.
Sweet soy sauce (kecap manis)
Soy sauce is brewed from soybeans and wheat fermented with salt. It is salty and used as a table dip and cooking seasoning. Sweet Indonesian sauce (kecap manis) is much sweeter and thicker than normal soy sauce. It has palm sugar and cane molasses added. Sweet chinese soy sauce may be substituted or you can just add dark brown sugar to normal soy, or you can try to find Indonesian kecap manis if you can, because it has a distinctive flavor.
Tempeh
Is a fermented soybean cakes, a javanese creation, made of compressed, lightly fermented soybeans with a delicious nutty flavor. They can be dried, steamed or baked and a a RICH source of protein, riboflavin, calcium and iron. They are low in cholesterol and sodium and are increasingly popular with health enthusiasts. They are sold in most health food stores and Asian specialty shops-plain. marinated or smoked. Look for them in refrigerator or frozen section.
Whitebait (ikan teri)
Are baby fish ranging from 1 to 2 inch in length. They are usually sold in Asia salted and sun-dried. Discard the head and black intestinal tracts before using. If possible buy them split, cleaned and ready to use. They are usually quite salty, so taste any dish using whitebait before adding more salt or soak them for a longer time to reduce the saltiness. 
Dried shrimp (ebi)
Are popular Asian ingredient used in sauces and sambals. They are tiny, orange-colored sun-dried saltwater prawns. They keep for several months and should be soaked in water for 5 minutes to soften slightly before use. Look for dried shrimp that are pink and plump and avoid any grayish ones. Better quality ones are bright orange in color and fully shelled.
