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Bamboo Shoot

Rebung

Basil, Lemon

A fragrant, lemon-scented herb added at the last minute to keep its flavor or used as a garnish.

For Substitution:

other types of Basil (the flavor will be slightly different)

Bean Sprout

Toge, Tauge, Cambah, Kecambah

Bitter Cucumber, Bitter Melon

Pare, Paria, Peria

Bottle Gourd

Labu Air

Butternut Squash 

Labu Kuning

Chillies (Chilli Peppers)

There are at least 3 types of chillies in Indonesian cooking; the finger-length chillies either green of red are usually the mildest one. The bird eye chillies, known as Rawit are usually hotter than the finger-length chillies. The hottest chillies in Indonesia are commonly known as Cabai Keriting.

Chinese Cabbage

Looks more like lettuce than its name sake. It has a crisp and delicate flavor.

No English Term

carambole bilimbi/cornichon des Indes (French), kamranga (Bengali), taling pling (Thai),
belimbing asam/belimbing buloh (Malay), belimbing wuluh (Indonesian), kamias (Philippines), birinbin (Japanese), bimbling plum (Jamaica), blimblin (Haiti), grosella China (Cuba), mimbro (El Salvador/Nicaragua)(Averrhoa bilimbi -- Family Oxalidaceae)

Belimbing asam is a fruit-bearing tree native to Malasia, and has no English name. "Asam" refers to the sourness of the fruit, which is also distinguishable by its smooth, unridged, yellowish-green skin, looking a little like a pickle. Juicy and acidic, this fruit is used
in Malaysia, Indonesia, and the Philippines for making such pickles as the Malay "sunti"; in
curries; and stewed as a vegetable. In Indonesia, it is carmelized with sugar to make a
sweetmeat known as "manisan".

Dried slices of the fruit are also available in local markets.

Cassava/Yuca

Either leaf or root are well enjoyed throughout Indonesia

Singkong/Ketela

Chinese Mustard 

Sawi Daging

Chinese Radish

Lobak

Curry Leaves

Curry leaf is cousin of the bay leaf and is native to Southeast Asia and as its name suggests, lends a curry flavor to cooking; it is used in wide variety of Indonesian cookings

Cilantro, Coriander Leaf

Daun Ketumbar

Edible Hibiscus 

Daun Gedi

Eggplant/Aubergine

Most common eggplant to be seen in Indonesia is the purplish long-oval shaped eggplant.

False Pakchoy 

Sawi Hijau 

Garden Lettuce 

Selada 

Garden Morning Glory

Kangkung Darat 

Garlic Chives 

Kucai

Indian Camphorweed 

Daun Bluntas 

Lead Tree 

Petai Cina 

Long Bean

Kacang Panjang

Mint

Mentha, Kresmen

Peas

Kacang Polong

Pipinola/Chayote 

Labu Siam 

Papaya

 While the leaves have distinctive characteristic and bitter flavor, they are very well enjoyed in cooking. The raw fruit is also used in cooking while the ripe one is either eaten as it is or mixed with other fruits and can also be used for juice or smoothie.

Kates/Pepaya

Potato

Kentang

Sesban Tree 

Turi 

Snow Peas

Used widely in Indonesian cookings that are influenced by Chinese cookings such as Capcay, Fu Yung Hai, and also in fried rice.

Spinach

Bayam

Spring Onion, Green Onion

Daun Bawang, Bawang Prei

Sweet Leaf Bush

Daun Katuk

Tomato

Tomat

Water Morning Glory

 Kangkung Air

Winged Bean

Kecipir

Water Spinach

Kangkung

 Yellow Velvetleaf

Genjer

Yam & Sweet Potato

although yes, yam and sweet potato are slightly different, in Indonesia, either is called Ubi Jalar.

Ubi Jalar

Yam Bean/Jicama

In Indonesia, Jicama is rather eaten as fruit instead as vegetable.

For Substitution:

Water Chestnut

Bengkuang