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Ifumi
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick ''yi mein'' noodle, hence the origin of its name. It is quite similar to ''mie kering'' noodles from Makassar. Ingredients Unlike other Chinese Indonesian favourite noodles with a soft texture—such as '' mie goreng'' for example, ''ifumi'' has a crispy texture akin to dried instant noodles or crackers. This is because the noodles were deep fried in palm oil first. The vegetable sauce is actually quite similar to the other Chinese Indonesian favourite, ''cap cai'' and it is made of stir-fried carrots, cloud ear mushroom, choy sum or n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
I Fu Mie
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick ''yi mein'' noodle, hence the origin of its name. It is quite similar to ''mie kering'' noodles from Makassar. Ingredients Unlike other Chinese Indonesian favourite noodles with a soft texture—such as '' mie goreng'' for example, ''ifumi'' has a crispy texture akin to dried instant noodles or crackers. This is because the noodles were deep fried in palm oil first. The vegetable sauce is actually quite similar to the other Chinese Indonesian favourite, ''cap cai'' and it is made of stir-fried carrots, cloud ear mushroom, choy sum or n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yi Mein
Yi mein () is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough, which is then fried and dried into flat patty-like dried bricks. Preparation The Yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made. The noodles may be cooked a number of ways. They are boiled first, then can be stir fried, or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy. Dishes ''Yi mein'' noodles can be consumed directly or used in various dishes: * Plain ''yi mein'' * Plain ''yi mein'' with Chinese chives (韮黃) * Dried fried ''yi mein'' (乾燒伊麵), often comes with Chinese chives and shiitake mushroom * Crab meat ''yi mein'' (蟹肉伊麵) * Lobster ''yi mein'' (龍 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, and India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloud Ear Fungus
''Auricularia cornea'' (毛木耳, maomuer or cloud ear) is a species of fungus in the order Auriculariales. It is commercially cultivated for food in China. The species was previously referred to ''Auricularia polytricha'', but the latter species is probably a later synonym. ''Auricularia cornea'' is a popular ingredient in many Chinese dishes and is also used in traditional Chinese medicine. Taxonomy ''Auricularia cornea'' was originally described from Hawaii (Oahu) by German naturalist Christian Gottfried Ehrenberg in 1820. It was accepted as a distinct species by Bernard Lowy in his 1952 world monograph of ''Auricularia'' and subsequently confirmed as distinct by molecular research, based on cladistic analysis of DNA sequences. ''Auricularia polytricha'', originally described from India (Eastern Ghats) by French mycologist Camille Montagne in 1834, is a probable later synonym. Vernacular names The species is called in Mandarin , lit. "cloud ear", , lit. "hairy wood ear"), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indonesian Dishes
This is a list of selected dishes found in Indonesian cuisine. Staple foods Main dishes Curries Meals Soy-based foods Preserved meats Rice dishes and porridges Congees and porridges Rice cake dishes Rice dishes Noodle dishes Soups and stews Salads and vegetable dishes Breads and sandwiches Snacks and starters Savoury snacks Sweet snacks Crackers, chips, and crisps Sweet desserts Cheeses Beverages Seasonings and condiments Common ingredients Spices * Anise (''Adas Manis'') * Asam kandis (dried fruit of ''Garcinia xanthochymus'') * Asam sunti (dried fruit of ''Averrhoa bilimbi'') * Candlenuts (''Kemiri'') * Cardamom (''Kapulaga'') * Chili (''Cabai'') * Cinnamon (''Kayu Manis'') * Clove (Cengkeh) * Coriander seeds (''Ketumbar'') * Cumin seeds (''Jinten'') * Fennel (''Adas'') * Fenugreek (Klabet) * Fingerroot (''Temu Kunci'') * Galangal (''Lengkuas'') * Garcinia atroviridis (''Asam Gelugur'') * Garlic (Bawang putih) * Shallot (Bawang me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Kuah
Mie may refer to: Places * Mie, Ōita (), a former town in Ōita Prefecture, Japan * Mie District, Mie (), a district in Mie Prefecture, Japan * Mie Prefecture (), a prefecture of Japan * Mie University (), a national university in Tsu, Mie Prefecture, Japan Other uses * Mie (train), a train service in Japan * Mie (crater), a crater on Mars * Mie (pose), a pose in Kabuki theatre * Mie goreng, an Indonesian dish * Mie Kotsu, a Japanese public transportation company * Mie theory or Mie scattering, a solution of Maxwell's equations for the scattering of electromagnetic radiation People * Mie (singer), Japanese singer and actress, member of the duo Pink Lady Given name * Mie Augustesen (born 1988), Danish handball player * Mie Hama (born 1943), Japanese actress * Mie Hamada (born 1959), Japanese figure skater and coach * Mie Kumagai, Sega video game producer * Mie Lacota (born 1988), Danish professional road and track cyclist * Mie Mie (born 1970), Burmese democracy activist * Mie S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour (tamarind or ). Originating from Peranakan cuisine, laksa recipes are commonly served in Indonesia, Malaysia, and Singapore. Origin Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes. History Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as ''bakmi'', ''mie ayam'' and ''kwetiau goreng''. Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago. According to Denys Lombard in the book ''Le carrefour Javanais. Essai d'histoire globale II'' (The Javanese Crossroads: Towards a Global History, 2005), the consumption of noodles on the island of Java is thought to have existed since the Majapahit era. Starting from the word ''hanglaksa'' which was found in the Biluluk inscription dated from 1391. ''Hanglaksa'' in Kawi means "vermicelli maker". In Sanskrit, '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.BigOven Food DictionaryOyster sauce' It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Sea-water, salt and/or soy could be added. Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. ''Brassica oleracea'' also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups. History Pliny the Elder included ''cyma'' among cultivated plants he described in '' Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's description likely refers to the flowering heads of an earli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napa Cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean vocabulary, Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
