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Jajan Pasar
''Jajan pasar'' (Javanese: market snacks) refers to traditional Javanese cakes sold in the Javanese markets. Etymology ''Jajan'' in Javanese can mean 1) to buy food; or 2) snacks/food for sale. While ''pasar'' means "market". ''Jajan pasar'' thus means "snacks/food sold in the market". There are different types of snacks sold in the traditional markets in Java: ''jajan pasar'', ''kue'', ''bolu'', and ''roti''. ''Jajan pasar'' refers to native Javanese snacks; ''kue (''from Chinese ''gao; kwe)'' refers to some western cakes and steamed cakes of Chinese origin; ''bolu'' (from Portuguese ''bolo'') refers to sponge cakes and some other types of cake with a similar texture; while ''roti'' (from Sanskrit ''rotika'') refers to any baked goods in general. However, in urban areas, the word "kue" is used to refer to all kinds of food products mentioned above. This happened due to a strong influence of Chinese descents' language use in the areas. More than 90% or Chinese descents in Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jajan Pasar In Jakarta
Jajan ( fa, جاجن or جاجان) may refer to: * Jajan, East Azerbaijan Jajan ( fa, جاجان, also Romanized as Jājān; also known as Dzhodzhan and Gūzan) is a village in Ozomdel-e Shomali Rural District, in the Central District of Varzaqan County, East Azerbaijan Province, Iran Iran, officially the ... (جاجان - ''Jājān'') * Jajan, Mazandaran (جاجن - ''Jājan'') {{geodis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mendoan
Mendoan is a type of fried food that comes from the residency of Banyumas, Central Java, Indonesia. The word ''mendoan'' comes from the Banyumasan language word ''Mendo'' which means half-cooked or mushy; mendoan means cooking with much hot oil quickly so the cooking is not properly completed. Mendoan is often made of Tempeh and tofu. Asal usul makanan tempe mendoan, menitinfo.com .access date February 16, 2020. See also *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 cuisin ...
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Javanese Diaspora
The Javanese diaspora is the demographic group of descendants of ethnic Javanese who emigrated from the Indonesian island of Java to other parts of the world. The Javanese diaspora includes a significant population in Suriname, with over 13% of the country's population being of Javanese ancestry. Other major enclaves are found in Australia, French Guiana, Malaysia, the Netherlands, New Caledonia, Singapore, South Africa, and Sri Lanka. History Javanese were likely part of the Austronesian migration to Madagascar starting in the first century CE. While the migration was dominated by the Ma'anyan people of Borneo, Javanese involvement is evidenced by an abundance of loanwords in the Malagasy language. During the late 16th century, numerous Javanese fleaing conflict between the Demak, the Pajang, and the Mataram, migrated to Palembang in southern Sumatra. There they established a sultanate and formed a mix of Malay and Javanese culture. Palembang language is a dialect of Malay l ... [...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] |
Kue Bolu
Kue bolu or simply Bolu is an Indonesian term to describes a wide variety of sponge cakes, tarts and cupcakes. Kue bolu might be steamed or baked. There are wide variety of kue bolu, and most of the texture is soft and fluffy akin to sponge cake or chiffon cake. Ingredients The ingredients for kue bolu may includes wheat flour, rice flour, sugar, milk, coconut milk, egg, and butter or margarine. Flavourings might include vanilla, chocolate or pandan. Kue bolu is known for its soft and fluffy texture, contributed from the foaming effect of bubbles created by leavening agent that lightens and softens the dough mixture. Traditionally kue bolu uses yeast as leavening agent, today however, baking powder or baking soda is more commonly used. Today in Indonesia, bolu is mostly refer to a bare sponge cake without any frosting. Cakes that coated in frosting is called ''keik'' (derived from English "cake") instead. Etymology and history Hundred years of colonisation in Indones ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. ''Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is ''kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word (''rotikā''), meaning "bread". Preparation Roti dough may be rolled out with a rolling pin to create flat, round pieces. This may be done on a circular, flat board called a roti board. Variants File:Roti-obaid.jpg, Roti in the Indian subcontinen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Putu Mayang
Kue putu mayang is an Indonesian Betawi string hopper dish made of starch or rice flour and coconut milk, then shaped like noodles. This noodle-like dish served with ''kinca'' (liquid palm sugar) in Betawi and Javanese cuisine, or with chutney or curry in Indian Indonesian cuisine. See also * Cuisine of Indonesia *Idiyappam * Kue putu *Kue putu mangkok *Kue klepon ''Klepon'' (pronounced ''Klē-pon''), or ''kelepon'', is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditiona ... References {{Indonesian cuisine Indonesian rice dishes Indonesian desserts Kue Street food in Indonesia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gethuk
Gethuk is an Indonesian- Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste. Other method to make gethuk is by grinding it with meat grinder and cut it into cubes. This kind of getuk also known as getuk lindri. While grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. Usually sold by seller that goes around the neighborhood in East Java. See also * Kue lapis Kue lapis is an Indonesian , or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname (where it is simply ... * Javanese cuisine Javanese cuisine Vegetarian dishes of Indonesia Kue Street food in Indonesia {{Indonesia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jenang
''Dodol'' is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Tamilnadu, Sri Lanka, Thailand, and Burma, where it is called ''mont kalama''. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. History It's mentioned in Gemekan inscription dated from the year 852 Saka or 930 CE originated from the Medang Kingdom period, right side line 23-24: ''"nañjapan, kurawu, kurima, asam, dwadwal, kapwa madulur malariḥ"'' (and snacks, such as ''kurawu'', ''kurima'', tamarind, dodol, all are illuminated and approach). The history of dodol production is closely related to one of its main ingredients, ''gula aren'' or palm sugar, a traditional sugar made from the sap of ''Arenga pinnata'' plant, and also rice flour. It is a popular sweet treat and one of the oldest indig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasari
Nagasari is a traditional Javanese steamed cake, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. Etymology ''Naga'' in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word ''naga''. ''Sari'' means "beautiful; fertile; patient" or "seed; flower". ''Nagasari'' literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color. The word ''nagasari'' can also refer to: 1) a specific tree; 2) a specific batik pattern. Variants ''Nagasari'' comes in green color (the most common) and white (less common). The green color comes from pandan leaves extract. White nagasaris are called ''legendo'' in Magelang. In modern time, people start making different colors of nagasari. Blue nagasari, among them, gets its b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese People
The Javanese ( id, Orang Jawa; jv, ꦮꦺꦴꦁꦗꦮ, ''Wong Jawa'' ; , ''Tiyang Jawi'' ) are an ethnic group native to the central and eastern part of the Indonesian island of Java. With approximately 100 million people, Javanese people are the largest ethnic group in Indonesia and the whole Southeast Asia in general. Their native language is Javanese, it is the largest of the Austronesian languages in number of native speakers and also the largest regional language in Southeast Asia. The Javanese as the largest ethnic group in the region have dominated the historical, social, and political landscape in the past as well as in modern Indonesia and Southeast Asia. There are significant numbers of Javanese diaspora outside of central and eastern Java regions, including the other provinces of Indonesia, and also in another countries such as Suriname, Singapore, Malaysia, Egypt, Saudi Arabia, South Africa, Sri Lanka, Yemen and the Netherlands. The Javanese ethnic group h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serabi
Serabi, also called surabi, srabi, also known in Thailand as ''khanom khrok'', is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake is usually eaten with ''kinca'' or thick golden-brownish-colored coconut sugar syrup. However, another savoury version also existed that uses ''oncom'' toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes. Serabi is a traditional cake that seems to originate from Java, Indonesia. Variants The most basic traditional serabi only employs batter made from the mixture of rice flour, coconut milk, and coconut sugar, cooked upon small earthenware frying pan on charcoal fire. Sometimes pandan leaf juice might be added into this batter mixture to add aroma and a greenish color. During the cooking process, sometimes toppings are added to the batter. Today, a large variants of serabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
