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Nasi Bogana
Nasi bogana or nasi begana, pronounced as ''nah-see boh-gâna'', is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.Winneke, Odilia. "detikFood: Nasi Bogana." Nasi Bogana, Sedap dan Komplet. 19 MAY 2009. Detikcom, Web. 24 Jan 2010. . This rice dish is a type of nasi rames or nasi campur — terms used for dishes that have rice and a variety of side dishes.Apriadji, Wied. Healthy Tumpeng - Hidangan Tumpeng. 1. Jakarta: Gramedia Pustaka Utama, 2001. 7-11. Print.. Nasi bogana is very popular in Indonesia and is sold all over the streets of Jakarta, the capital city, for 12,000 to 20,000 rupiah each. It is sold in almost all Sundanese or Javanese restaurants and sometimes in ''warungs'' or '' wartegs'' (''Warung Tegal''), a traditional outdoor restaurant or café.Witton, Patrick, and Mark Elliott. Indonesia. 7 illustrated. 1. Lonely Planet Publications, 2003. 106-112. Print.. It is consider ... [...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] |
Gizzard
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. Etymology The word ''gizzard'' comes from the Middle English ''giser'', which derives from a similar word in Old French ''gésier'', which itself evolved from the Latin ''gigeria'', meaning giblets. Structure In birds Birds swallow food and store it in their crop if necessary. Then the food passes into their glandular stomach, also called the proventriculus, which is also sometimes referred to as the true stomach. This is the secretory part of the stomach. Then the food passes into the gizzard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kecap Manis
Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis'' is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (''tianmianjiang''). It is by far the most popular type of soy sauce employed in Indonesian cuisine, and accounts for an estimated 90 percent of the nation's total soy sauce production. Ingredients Compared to ''kecap asin'', the mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency, and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water and ''Aspergillus wentii'' mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent ''gula merah'' or ''gula jaw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melinjo
''Gnetum gnemon'' is a species of ''Gnetum'' native to southeast Asia and the western Pacific Ocean islands, from Mizoram and Assam in India, south and east through Indonesia and Malaysia to the Philippines, Fiji, and Hawaii in the United States. Common names include gnetum, joint fir, two leaf, melinjo, belinjo, bago, and tulip. Description It is a small to medium-size tree (unlike most other ''Gnetum'' species, which are lianas), growing to 15–22 m tall and with a trunk diameter of up to. 40 cm (16 in). The leaves are evergreen, opposite, 8–20 cm long and 3–10 cm broad, entire, emerging bronze-coloured, maturing glossy dark green. The fruit-like female strobilus consist of little but skin and a large nut-like seed 2–4 cm long inside. Male strobili are small, arranged in long stalks, and are often mistaken for flowers.This species of gymnosperm can be easily confused for an angiosperm due to the fruit-like female strobili, broad leaves and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emping
Emping (also known as arifin) are a type of Indonesian chips, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets plain (original), salty, spicy or sweet, depending on the addition of salt or caramelized sugar. Production Emping production is a home industry, with emping traditionally handmade in a labor-intensive process. The ''melinjo'' seeds are sauteed in a medium fire without oil, or sometimes using sand as a media. Some people boil the ''melinjo'' seeds to ease the peeling process. Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. Each of the gnetum seeds is whacked with a wooden hammer-like instrument or pressed with a stone cylinder to create flat and round emping, and later arranged in a tray made of weaved bamboo and sun-dried for a whole day. Each emping chip is commonly created from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerupuk
''Krupuk'' ( Javanese), ''kerupuk'' (Indonesian), ''keropok'' (Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are a popular snack in maritime Southeast Asia (Indonesia, Singapore, Malaysia, Brunei, and Philippines), and is most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports. Etymology ''Krupuk'' in Javanese means "fried side dish" (made of flour, mixed with other ingredients). The word was later absorbed to other languages and stylesized according to local pronunciations. In Indonesia and the modern states of Brunei, Malaysia, Singapore, and the Philippines, it appears under a general name with minor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arisan
An ''arisan'' is a form of Rotating Savings and Credit Association in Indonesian culture, a form of Microfinance. Generally the ''arisan'' is a social gathering that takes place at a fixed interval (this being an informal social network this may be variable), at each member's home in turn. The rotating ''arisan'' holder (drawn by lots) receives payment from each other member and provides food for those members. In the course of the ''arisan'' the amount paid to other members will equal the amount received when the ''arisan'' is held. The ''arisan'' can vary from an essential form of credit in poorer social circles, funding an otherwise unaffordable business venture, wedding, or large purchase, to a purely social gathering for rich housewives with the money incidental (although the amounts can be considerable). As a source of finance it represents an alternative to bank loans and other forms of credit.Hospes, O. (1996). Women's differential use of ROSCAs in Indonesia. In S. Ardene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Java
Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's List of islands by population, most populous island, home to approximately 56% of the Demographics of Indonesia, Indonesian population. Indonesia's capital city, Jakarta, is on Java's northwestern coast. Many of the best known events in Indonesian history took place on Java. It was the centre of powerful Hindu-Buddhist empires, the Islamic sultanates, and the core of the colonial Dutch East Indies. Java was also the center of the History of Indonesia, Indonesian struggle for independence during the 1930s and 1940s. Java dominates Indonesia politically, economically and culturally. Four of Indonesia's eight UNESCO world heritage sites are located in Java: Ujung Kulon National Park, Borobudur Temple, Prambanan Temple, and Sangiran Early Man Site. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serundeng
Serundeng refers to a side dish or condiment to accompany rice in Indonesian and Malay languages. Serundeng may taste sweet, or hot and spicy according to recipe variants. Its best known variant is an Indonesian preparation of sautéed grated coconut mixed with spice and other ingredients. The spiced shredded toasted coconut can be mixed with peanuts, and used as a condiment to add flavour, or as a garnish sprinkled upon rice-based dishes, such as steamed rice, lontong, ketan sticky rice, and burasa; or upon traditional soto soups. Serundeng can also considered as a separate dish if mixed with main ingredients, such as ''serundeng daging'' which is fried meat, usually beef, served in this serundeng spiced coconut floss. Ingredients Grated coconut flesh forms the essential part of serundeng in Indonesian cuisine. Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste. The coconut flesh should be young coconut with a firm t ... [...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] |
Steamer (appliance)
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming. History Food steamers have been used for centuries. The ancient Chinese used pottery steamers to cook food. Archaeological excavations have uncovered pottery cooking vessels known as ''yan'' steamers: a ''yan'' was composed of two vessels, a ''zeng'' with a perforated floor surmounted on a pot or caldron with a tripod base and a top cover. The earliest ''yan'' steamer dating from about 5000 BC was unearthed in the Banpo site. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice; ''yan'' steamers were also unearthed in several Liangzhu sites, including 3 found at the Chuodun and Luodun sites in southern Jiangsu. In the Longshan culture (3000–20 ... [...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] |
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