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List Of Indonesian Condiments
This is list of Indonesian condiments. Sambals * Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. Minang ''sambal balado'' often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy. * Sambal colo-colo – sambal from Maluku region. It consists of chili, tomato pieces, shallots, and lime it has a chiefly sour taste. It is suitable for barbecue dishes, especially fish. * Sambal dabu-dabu – sambal consists of coarsely chopped tomatoes, calamansi or known as ''lemon cui'' or ''jeruk kesturi'', shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt. * Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients. * Sambal kacang – ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rica-rica
Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy ''bumbu'' (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. Rica-rica uses much chopped or ground red and green chili peppers, bird's eye chili, shallots, garlic, ginger, and a pinch of salt and sugar. Such ground spices are cooked in coconut oil and mixed with lime leaf, bruised lemongrass and lime juice. In Indonesia it is a popular hot and spicy seasoning to prepare barbecued meat, seafood or chicken. Variants In Manado cuisine, almost all kinds of meats, poultries, freshwater fishes and seafoods can be made into rica-rica dish, however the most popular probably is ''ayam rica-rica'' (chicken rica-rica). Another main ingredients that commonly cooked as rica-rica dishes are ''bebek rica-rica'' (duck), ''ikan mas rica-rica'' (carp fish), ''sapi rica-rica'' (beef), ''babi rica-rica'' (pork), ''cakalang rica-rica'' (skipjack tuna), ''tude rica-rica'' (mackerel), ''udang rica- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetes
''Acetes'' is a genus of small shrimp that resemble krill, which is native to the western and central Indo-Pacific, the Atlantic coast of the Americas, Pacific coast of South America and inland waters of South America. Although most are from marine or estuarine habitats, the South American ''A. paraguayensis'' is a fresh water species. Several of its species are important for the production of shrimp paste in Southeast Asia, including '' A. japonicus'', which is the world's most heavily fished species of wild shrimp or prawn in terms of total tonnage. In Southeast Asia, ''Acetes'' have different local names depending on the country. It is known as rebon in Indonesia, geragau in Malaysia, bubuk in Brunei, alamang in the Philippines, among others. Description The genus is characterised by the loss of the fourth and fifth pairs of pereiopods. They are small prawns, long, translucent, but with a pair of black eyes, and a number of red spots of pigment on the uropods. Life cycle T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belacan
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', ( Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belachan Or Terasi Bangka
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petis
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kecap Manis & Kecap Asin
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus oligosporus'' or ''Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles ''rempeyek''. The histori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Sumatra
North Sumatra ( id, Sumatra Utara) is a province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after West Java, East Java and Central Java, and also the most populous in the island of Sumatra. It covers an area of 72,981 km2. According to the 2020 census, the province's population in that year was 14,799,361. The mid-2021 official estimate is 14,936,148. North Sumatra is a multi-ethnic province. The Malay people are regarded as the natives of the east coast of the province, while the west coast of the province is mainly inhabited by the Batak (''Pakpak'', ''Angkola'' and ''Mandailing'' groups). The central highlands region around Lake Toba is predominantly inhabited by another ''Batak'' groups (''Toba'', ''Simalungun'' and ''Karo''). The Nias people are natives to ''Nias Island'' and its surrounding islets. With the opening of tobacco plantations in East S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel (food)
__NOTOC__ Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or Curing (food preservation), cured. Preservation Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, Salting (food), salting and Smoking (cooking), smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of ''The Cambridge Economic History of Europe'' to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France mackerel was traditionally pickled with large amounts of salt, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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