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Mun Tahu
Mun tahu (燜豆腐 / 焖豆腐) is Chinese Indonesian cuisine, Chinese Indonesian dish of soft tofu Braising, braised in savoury thick white sauce, mixed with minced Chicken as food, chicken and Shrimp and prawn as food, shrimp. Etymology The ''mun'' (燜/焖, literally means "braised") cooking technique suggests that it is of Hakka cuisine, Hakka origin. While ''tahu'' is tofu in Indonesian language, Indonesian. Ingredients Its main ingredient is soft and smooth silken tofu, or its variant the yellowish Egg as food, egg tofu, braised with meat and sprinkled with chopped leeks. It is mildly flavoured with garlic, ginger and onion, seasoned with small amount of soy sauce, salt and pepper. The colour of the sauce is whitish due to minimal addition of soy sauce. This white sauce is thickened using Batter (cooking), batter of Tapioca, tapioca powder or corn starch, maize powder; resulting in a thick, slightly runny, Starch gelatinization, gelatinized white sauce. Mun tahu usually al ... [...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] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening agent, leavening used for cooking. It usually contains more liquid than doughs, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can't be kneaded. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours with liquids such as water, milk or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahu Goreng
Tahu goreng ( Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia and Singapore. Preparation When preparing the dish, cakes of hard tofu are deep fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce and tamarind juice. Cultural origins In Malay language and Indonesian; ''tauhu'' or ''tahu'' refers to 'tofu' and ''goreng'' indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through the Khubilai Khan's army in Kediri at 1292. Fried tofu is consumed extensively in Asian cultures and has found its way into mainstream Western vegetarian diets. Variations Indonesia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cap Cai
Cap cai, sometimes spelled cap cay, () is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan cuisine, Peranakan stir-fried vegetable dish that originates from Fujian cuisine. Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, Auricularia auricula-judae, mushrooms, and leeks are chopped and stir frying, stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ''ang ciu'' Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch. Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish ''bakso'' (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tofu Dishes
This is a list of tofu dishes. Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. Tofu dishes * * * * * * * * ''Dubu gui'' – grilled tofu rectangles * ''Dubu jjigae'' – Korean tofu stew p. 97. * * * * * * * * * * * * * * ''Tahu aci'' * * * * ''Tahu gimbal'' * * ''Tahu petis'' * * * [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapo Tahu
Sapo tahu () is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta. Ingredients Its main ingredient is soft and smooth silken or egg tofu, cooked in claypot with vegetables including carrots, mushrooms, mustard greens, leeks, Chinese cabbage, common beans, cauliflower, broccoli, baby corn, garlic and onion, seasoned with soy sauce, oyster sauce, fish sauce, salt and pepper. Sapo tahu usually also contains chicken or seafood, including shrimp, squid and fish. Cooking method and utensils Traditionally, sapo tahu are strictly cooked in a traditional Chinese claypot on a charcoal fire. However, today it might be cooked in a common metal wok, cauldron or saucepan instead. See also * Claypot chicken rice * Mun tahu * L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe (2009 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch Gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. *During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. *Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its bire ... [...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] |
