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Nasi Kapau
''Nasi kapau'' is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of '' nasi ramas'' or ''nasi campur'' (mixed rice). A ''nasi kapau'' foodstall usually consists of stages and rows of large bowls, plates or saucepans filled with various dishes. In ''nasi kapau'' food stalls, after the customer is seated, they are asked which dishes they desire. The waiter then prepared steaming hot rice on plate with ''cubadak'' (unripe jackfruit gulai), and boiled cassava leaf, and ''sambal'' aside. The chosen dishes will be put directly — using long serving spoon — upon the steamed rice or in separate small plates. ''Nasi kapau'' eating establishments usually insist on using high quality fragrant rice. High quality Kapau rice directly brought from Bukittinggi and Agam Regency. In Minang food establishments, it is common to eat ... [...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] |
Padang
Padang () is the capital and largest city of the Indonesian province of West Sumatra. With a Census population of 1,015,000 as of 2022, it is the 16th most populous city in Indonesia and the most populous city on the west coast of Sumatra. The Padang metropolitan area is the third most populous metropolitan area in Sumatra with a population of over 1.4 million. Padang is widely known for its Minangkabau culture, cuisine, and sunset beaches. The city had historically been a trading center since the pre-colonial era, trading in pepper and gold. The Dutch made contact with the city in the mid 17th century, eventually constructing a fortress and taking over control of the city from the Pagaruyung Kingdom. Save for several interruptions of British rule, Padang remained part of the Dutch East Indies as one of its major cities until Indonesian independence. In 1906, Padang along with Palembang became the first populated places in Sumatra to achieve city status (''gemeente''). Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parkia Speciosa
''Parkia speciosa'', the bitter bean, twisted cluster bean or stink bean, is a plant of the genus ''Parkia'' in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. Botanical description The petai tree can grow to about 30 metres. It bears flowers in a light bulb-shaped mass at the end of long stalks. The flowers secrete a nectar that attracts bats and other pollinators. The fruits emerge as long, twisted, translucent pods in a cluster of seven or eight pods. When those pods are mature, within them will reside the petai beans or seeds. Use in cooking The beans of other ''Parkia'' species (for example, ''Parkia javanica'' and ''Parkia singularis'') are also popular as culinary ingredient in Indonesia, Malaysia, Singapore, Brunei, Laos, south ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udang Balado
Udang balado or Sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. It is made of shrimp, either peeled or unpeeled, stir-fried in hot and spicy sambal paste in small amount of cooking oil. Ingredients The ''bumbu'' (spice mixture) used in sambal shrimp includes shallot, garlic, candlenut, ginger, shrimp paste, turmeric, galangal, red chili pepper, all mixed and ground with salt and water. Also add bruised lemongrass, ''daun salam'' (Indonesian bayleaf), citrus leaf, all stir fried in cooking oil (usually palm or coconut oil) until the spice mixture releases its aroma. Then cleaned shrimp, either ways can be prepared peeled or unpeeled, are stir fried together until it is cooked. Additional ingredient might be added, such as green beans and quail eggs, fried diced potato, tofu, or green stinky beans. Variants Shrimp cooked in sambal chili paste is quite common in various cooking traditions of Indonesia; from Minangkabau (Padang) to Malay, Sun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mystacoleucus
''Mystacoleucus'' is a genus of cyprinid fishes that are found in Southeast Asia. There are currently eight described species in this genus. Species * ''Mystacoleucus argenteus'' ( F. Day, 1888) * ''Mystacoleucus atridorsalis'' Fowler, 1937 * ''Mystacoleucus chilopterus'' Fowler, 1935 * ''Mystacoleucus ectypus'' Kottelat, 2000 * ''Mystacoleucus greenwayi'' Pellegrin & P. W. Fang, 1940 * ''Mystacoleucus lepturus'' S. Y. Huang, 1979 * ''Mystacoleucus obtusirostris'' (Valenciennes, 1842) * ''Mystacoleucus padangensis ''Mystacoleucus padangensis'' is a species of cyprinid in the genus '' Mystacoleucus''. It inhabits Sumatra, Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Paci ...'' ( Bleeker, 1852) References * Cyprinid fish of Asia Cyprinidae genera Taxa named by Albert Günther {{Cyprinidae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Pop
Ayam pop is a fried chicken dish commonly found in Indonesia, consisting of chicken deep fried in oil. The dish contains skinless pale fried chicken that has been boiled or steamed prior to frying. Although ayam pop is identified as ayam goreng (fried chicken), ayam pop is different from common ayam goreng. While fried chicken is golden brown, ayam pop is light-colored. The dish originates from Minangkabau cuisine in West Sumatra. See also *Cuisine of Indonesia *Minangkabau cuisine *Ayam goreng *List of chicken dishes This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wi ... References {{Indonesian cuisine Indonesian chicken dishes Fried chicken Deep fried foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Goreng
Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. ''Ayam goreng'' literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Marination and spices Some versions of ''ayam goreng'' are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, for the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ''ayam goreng'' is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is called ''ungkep''. The chicken is then de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Bakar
Ayam bakar is an Indonesian and Malaysian dish, consisting of charcoal-grilled chicken. ''Ayam bakar'' literally means "grilled chicken" in Indonesian and Malay. Marination and spices In Java, the chicken is usually marinated with the mixture of ''kecap manis'' (sweet soy sauce) and coconut oil, applied with a brush during grilling. The ''bumbu'' spice mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, chilli pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while the ayam bakar Padang, Bali, Lombok and most of Sumatra are usually spicier and more reddish in colour due to the generous amount of chilli pepper, turmeric and other spices, and the absence of sweet soy sauce. The chicken pieces are usually partially cooked in the spice mixture using a small fire prior to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jengkol
''Archidendron pauciflorum'', commonly known as djenkol, jengkol or jering is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are a popular dish.Lim, T. K. "Archidendron jiringa." Edible Medicinal And Non-Medicinal Plants. Springer Netherlands, 2012. 544-548. They are mainly consumed in Thailand, Malaysia, Myanmar, and Indonesia and prepared by frying, boiling, or roasting and are also eaten raw.Larson, JAMES L., and RICHARD F. Clark. "Plant toxins in the tropics." Tropical Infectious Diseases (Second Edition)(2006): 102-19. The beans are mildly toxic due to the presence of djenkolic acid, an amino acid which causes djenkolism (djenkol bean poisoning). The beans and leaves of the djenkol tree are traditionally used for medicinal purposes such as purifying the blood.Ong, H. C., and J. Norzalina. "Malay herbal medicine in Gemencheh, Negri Sembilan, Malaysia." Fitoterapia 70.1 (1999): 10-14. To date, djenkol is traded on local m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai Otak
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. ''Gulai'' is often described as Indonesian curry, although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, although Indonesian, Malaysian, and Singaporean cuisine also recognise ''kari'' (curry). Ingredients The ''gulai'' sauces commonly have a thick consistency with a yellowish colour because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. In Malaysia, kerisik is als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai Ayam
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. ''Gulai'' is often described as Indonesian curry, although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, although Indonesian, Malaysian, and Singaporean cuisine also recognise ''kari'' (curry). Ingredients The ''gulai'' sauces commonly have a thick consistency with a yellowish colour because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. In Malaysia, kerisik is als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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