Santing

Santing refers to a traditional Indonesian cooking technique where ingredients, often vegetables or small fish, are briefly boiled or blanched in water, and then seasoned with a mixture of spices, typically including shallots, garlic, chili, and sometimes turmeric or galangal. This preparation method is distinct from most boiling or simmering processes as the ingredients are not cooked for extended periods in the seasoning liquid. Instead, they are often lightly cooked in plain water and then the liquid is drained before being mixed with a freshly prepared, often raw or lightly sautéed, spice paste.

The resulting dish is characterized by a fresh, vibrant flavor and a crisp-tender texture for the vegetables. Santing is a common way to prepare vegetables like water spinach (kangkung), bean sprouts (tauge), and papaya leaves. It is also used for small fish or shrimp. The simplicity of santing allows the natural flavors of the ingredients to shine through, complemented by the pungency of the spices. It is typically served as a side dish or as part of a larger meal in Indonesian cuisine, often accompanied by rice. The preparation is quick and requires minimal cooking time, making it a practical method for everyday meals.