Urutan Recipe and advice needed

[Sherri]

Trebor,

Nice job finding the exact recipe. I appreciate your feedback with specifics of maintaining the character of that sausage. With your knowledge in mind, I will just run by you how I plan to handle the seasoning ingredients.

Dextrose – scaled amount
Black Pepper – scaled amount of standard ground black pepper
Red Chili Pepper – scaled amount of standard cayenne pepper
Ginger – scaled amount of either McCormick Ground Ginger or Oriental Mascot Galanga Ginger Powder (thoughts?)
Turmeric – scaled amount of store Tumeric (apparently I need to buy – oops)
Laos Powder – scaled amount of Ajika Galangal Powder

Garlic – recipe calls for 2% fresh garlic but notes that the traditional recipe would have 5%. I plan to use garlic powder. Apparently 1 garlic clove is equal to 1/8 tsp. So the recipe would indicate 3/4 tsp per Kg of meat while the “traditional” would indicate almost 2 tsp per Kg. Do you have any thoughts on whether I should scale the garlic from the recipe or bump it up to the more traditional amount?

Note: I am definitely getting confused with my asian spices. Internet says Laos Powder is Galangal Powder. My Galangal powder says it is galangal root. Ok easy. My ginger says it is ginger. My galanga Ginger Powder says it is “dry ginger” yet, when I search galanga on the internet, it is supposedly another name for galangal which they say is NOT ginger.

Thanks again, and I’ll understand if you have no opinions on the above. I just thought I would take a chance and ask. 🙂