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Betawi Cuisine
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia (today modern Jakarta) since centuries ago. History and influences The Betawi cuisine developed and evolved with influences from various cuisine traditions brought by waves of newcomers to the port-city on the north coast of Western Java. From the small port of Sunda Kalapa, it grew into an active hub of international trade, primarily involving Indonesian, Chinese, Indian and Arab traders. By early 16th century, drawn by the spice trade, the Portuguese were the first Europeans to arrive, followed by the Dutch later in the same century. During colonial VOC era, foreign communities were kept in enclaves under Dutch colonial rule, as the result the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Betawi And Asinan Betawi Sarinah
Soto may refer to: Geography *Soto (Aller), parish in Asturias, Spain * Soto (Las Regueras), parish in Asturias, Spain *Soto, Curaçao, Netherlands Antilles *Soto, Russia, a rural locality (a ''selo'') in Megino-Kangalassky District of the Sakha Republic, Russia * Soto de Cerrato, municipality in Palencia Province, Spain *Soto de la Vega, municipality in León Province, Spain * Soto de los Infantes, parish in Asturias, Spain *Soto de Luiña, parish in Asturias, Spain *Soto del Barco (parish), parish in Asturias, Spain *Soto del Real, municipality in Madrid Province, Spain *Soto la Marina, Tamaulipas, municipality in Mexico *Soto Street, in Los Angeles, California **Soto (Los Angeles Metro station), located on Soto Street at the intersection with First St. *Soto y Amío, municipality in León Province, Spain Groups of people *So'to, indigenous people of the Amazon *Sōtō, the largest of the three traditional sects of Zen in Japanese Buddhism People with the name Given name or nic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese People
The Portuguese people () are a Romance nation and ethnic group indigenous to Portugal who share a common culture, ancestry and language. The Portuguese people's heritage largely derives from the pre-Celts, Proto-Celts (Lusitanians, Conii) and Celts (Gallaecians, Turduli and Celtici), who were Romanized after the conquest of the region by the ancient Romans. A small number of male lineages descend from Germanic tribes who arrived after the Roman period as ruling elites, including the Suebi, Buri, Hasdingi Vandals, Visigoths with the highest incidence occurring in northern and central Portugal. The pastoral Caucasus' Alans left small traces in a few central-southern areas. Finally, the Umayyad conquest of Iberia also left Jewish, Moorish and Saqaliba genetic contributions, particularly in the south of the country. The Roman Republic conquered the Iberian Peninsula during the 2nd and 1st centuries B.C. from the extensive maritime empire of Carthage during the series o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Lemak
''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. ''Nasi lemak'' can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country’s tourism brochures and promotional materials. It is not to be confused with ''nasi dagang'', sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Uduk
''Nasi uduk'' (Indonesian: "''nasi'' ''uduk''") is an Indonesian style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine. Etymology According to the book "Kuliner Betawi Selaksa Rasa & Cerita" (2016) composed by Akademi Kuliner Indonesia, the term ''uduk'' etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers. Another theory suggests that the term ''uduk'' is related to the term ''aduk'' which means "mix", thus nasi uduk means "mixed rice". On the other hand, some people connected the etymology to the Javanese traditions. Sultan Agung of Mataram called this rice dish ''wuduk,'' from Arabic word ''tawadhu which means being humble before God''.'' Depending on the dialect used, it can be referred to as ''uduk'' or ''wuduk'' in Javanese. When a reference to its taste is made, it's called ''sega gurih'' (lit. savory rice). History According to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Cuisine
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese, Madurese, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese Cuisine
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and '' kikil''. Ingredients Fresh water fishes such as carp, gourami, tilapia and cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Cuisine
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is '' belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Indonesian Cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' ( coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan. Chinese cuisine legacy Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''bakmi'', ''mie ayam'', ''pangsit'', ''bakso'', ''lumpia'', ''kwetiau goreng'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peranakan Cuisine
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a ''nonya'' (also spelled ''nyonya''), and a male Peranakan is known as a ''baba''. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences. Overview Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuningan
Kuningan ( su, ᮊᮥᮔᮤᮍᮔ᮪) is a town and district located in eastern West Java, Indonesia, between Cirebon Cirebon (, formerly rendered Cheribon or Chirebon in English) is a port city on the northern coast of the Indonesian island of Java. It is the only coastal city of West Java, located about 40 km west of the provincial border with Central J ... and Tasikmalaya, about 200 km east of Jakarta. It is the administrative center of Kuningan Regency. The district is located east of Mount Cereme/Ciremai (3.078 m), the highest mountain in West Java. The eastern part of the district is a valley. The district's landmark is a statue of a horse, called ''Kuda Kuningan'' and its motto is Kuningan ''Aman'' (Safe) ''Sehat'' (Healthy) ''Rindang'' (Leafy) ''Indah'' (Beautiful), abbreviated as Kuningan ASRI. Administrative divisions Kuningan District is divided into 16 villages which are as follows:Badan Pusat Statistik, Jakarta, 2021. *Ancaran *Awirarangan *Cibinuang *C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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