Mengukus — to steam. Indonesian steaming traditions are extensive: rice in the kukusan (INDO-KUKUSAN-01), pepes in banana leaf (INDO-PEPES-01), tumpeng rice, kue (jajanan pasar — nearly all are steamed rather than baked), nagasari, lemper (sticky rice rolls with chicken), lontong (compressed rice). Steaming is the GENTLE technique — no browning, no fat, no Maillard reaction. The food retains its colour, moisture, and delicate aromatics.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9