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Lontong
Lontong is an Indonesian cuisine, Indonesian dish made of compressed rice cake in the form of a Cylinder (geometry), cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ''ketupat'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young coconut leaf) fronds, while ''lontong'' uses banana leaf instead. It is commonly called ''nasi himpit'' (lit. "pressed rice") in Malaysia, despite being created using other methods. ''Arem-arem'' is a smaller version of ''lontong'', filled with vegetables and occasionally meat, eaten as a snack. The dish is usually served hot or at room temperature with peanut sauce-based dishes such as ''gado-gado'', ''karedok'', ''Ketoprak (food), ketoprak'', other traditional salads, and satay. It can be eaten as an accompaniment t ... [...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] |
Ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore and southern Thailand. It is commonly described as "packed rice", although there are other types of similar packed rice such as ''lontong'' and ''bakchang''. ''Ketupat'' is cut open and its skin (woven palm leaf) removed. The inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. It is usually eaten with ''rendang'', ''opor ayam'', ''sayur labu'' (chayote soup), or ''sambal goreng hati'' (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or ''gado-gado'' (mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes such as ''ketupat sayur'' (ketupat in chayote soup with tofu and boiled egg) and ''kupat tahu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arem-arem
Arem-arem is an Indonesian- Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, ''tempeh'' or ''oncom'', sometimes also filled with minced meat or ''abon'' (beef floss), and eaten as snack. Arem-arem is often described as a smaller size ''lontong'' snack with fillings, thus sometimes also called ''lontong isi'' (lit. "filled lontong"). It is a common snack in Java, and commonly found in Indonesian marketplaces as ''jajan pasar'' ("market munchies") as a type of ''kue'' (snack) offered there. Arem-arem is often served as traditional ceremony, family gathering, birthday, office meetings, and often presented in a snack box. It is quite similar to ''lemper'', but use regular rice instead of sticky rice ''lemper''. Variants and fillings The rice is cooked with coconut milk, and stuffed with diced vegetables (carrot, common bean and potato), cooked minced meat (beef or chicken), ''abon'' (beef floss), or tofu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gado-gado
''Gado-gado'' (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and ''lontong'' (rice wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, ''gado-gado'' was promoted as one of five national dishes of Indonesia; the others are soto, sate, nasi goreng, and rendang. Etymology The term ''gado'' or the verb ''menggado'' means to consume something without rice. ''Gado-gado'' in Indonesian literally means "mix-mix" since it is made of a rich mixture of vegetables such as potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with ''krupuk'' and sprinkles of fried shallots. ''Gado-gado'' is different from ''lotek atah'' or ''karedok'' which uses raw vegetables. Another similar dish is the Javanese ''pecel''. Region ''Gado-ga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto (food)
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called ''soto'', whereas foreign and Western influenced soups are called ''sop''. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many ''warungs'' and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially ''soto ayam'' (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food. Because of the proximity and significant numbers of Indonesian migrants working and settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has become a part of their cuisine. Introduced to Suriname by Javanese migrants, it is part of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketoprak (food)
''Ketoprak'' is a vegetarian dish from Jakarta, Indonesia, consisting of tofu, vegetables, lontong, rice cake, and rice vermicelli served in peanut sauce. Etymology and origin The etymology of the name ''ketoprak'' is unknown, and its name similarity to the Ketoprak, Javanese folk-drama is peculiar. However, according to popular Betawi language, Betawi tradition, ''ketoprak'' was actually derived from the acronym of its ingredients; which are ''ket'' from ''ketupat'', ''to'' from ''tofu, tahu'' and ''bean sprout, toge'', and ''prak'' from ''digeprak'' (Betawi language, Betawi for: "mashed" or "crushed"), which describes the method on grounding garlic, chili pepper and peanut granules together to create the peanut sauce. It is also believed that a man who loved eating invented the dish because he grew tiresome of the food he had normally eaten. When he dropped the dish on to the floor, the plate made the sound "''ketuprak''", which is where he got the idea for the name. In addit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burasa
''Burasa'' () (also ''burasa, ''burasak'' or ''buras'') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to ''lontong'', but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. It is often consumed as a staple to replace steamed rice or ''ketupat'', and a popular accompaniment to a rich dish of chicken braised with galangal (''ayam masak lengkuas'' in Malay, ''likku'' or ''lekku'' in Buginese). ''Burasa'' is made by steaming the rice until half-cooked, then cooking further in coconut milk mixed with ''daun salam'' (Indonesian bay leaf) and salt until all of the coconut milk is absorbed into the rice. Then the half-cooked coconut milk rice is wrapped inside banana leaves in cylindrical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepet
Lepet ( Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a ''janur'' (young coconut leaf) or palm leaf. It is a delicacy commonly found in Javanese and Sundanese cuisine (of Java, Indonesia), and often consumed as a snack. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts. Lepet is made by steaming the ''ketan'' (sticky rice) until half cooked in coconut milk then mixed with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside ''janur'' (young yellowish coconut leaf) in a cylindrical-shape and secured with strings made from coconut leaf fibers (or any kind of strings). The rice packages inside the coconut leaf are then steamed further until completely cooked. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
