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Putu Mayang
Kue putu mayang is an Indonesian Betawi string hopper dish made of starch or rice flour and coconut milk, then shaped like noodles. This noodle-like dish served with ''kinca'' (liquid palm sugar) in Betawi and Javanese cuisine, or with chutney or curry in Indian Indonesian cuisine. See also * Cuisine of Indonesia * Idiyappam *Kue putu ''Kue putu'' or ''putu bambu'' is an Indonesian '' kue''. It is made of rice flour called ''suji'' and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut. Thi ... * Kue putu mangkok * Kue klepon References {{Indonesian cuisine Indonesian rice dishes Indonesian desserts Kue Street food in Indonesia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. Types The predominant sources of palm sugar are the Palmyra, date, nipa, sugar and coconut palms. The Palmyra palm (''Borassus'' spp.) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, timber, use as a writing material, and in food products. Palm sugar is produced from sap ('toddy') from the flowers. The date palm has two species, ''Phoenix dactylifera'' and '' P. sylvestris'', and both are sources of palm sugar. ''P. dactylifera'' is common in the Mediterranean and Middle East. ''P. sylvestris'' is native to Asia, mainly Pakistan and India. Date palms are cultivated mainly for dates. Palm sugar is made from the tree's sap. The nipa palm ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Rice Dishes
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian women, overview of women's history and contemporary situations * Indonesian language (Indonesian: ''Bahasa Indonesia''), the official language of Indonesia ** Indonesian languages, overview of some of the 700 languages spoken in Indonesia ** Indonesian names, customs reflecting the multicultural and polyglot nature of Indonesia * Indonesian culture, a complex of indigenous customs and foreign influences ** Indonesian art, various artistic expressions and artworks in the archipelago ** Indonesian cinema, a struggling and developing industry ** Indonesian literature, literature from Indonesia and Southeast Asia with shared language roots ** Indonesian music, hundreds of forms of traditional and contemporary music ** Indonesian philosophy, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Klepon
''Klepon'' (pronounced ''Klē-pon''), or ''kelepon'', is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional ''kue'' in Indonesian cuisine. Ingredients and cooking method ''Klepon'' is a boiled rice cake stuffed with liquid palm sugar (''gula jawa/merah/melaka'') and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca, and a paste made from the leaves of the pandan or dracaena plants (''daun suji'') — whose leaves are used widely in Southeast Asian cooking – giving the dough its green colour. The small pieces of palm sugar are initially solid when inserted into the glutinous rice dough and rolled into balls. The balls are subsequently boiled, which melts the palm sugar and creates a sweet liquid inside the balls' cores. Skill is involved in ensuring that the liquid does not leak out of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Putu Mangkok
''Kue mangkok'' or ''kue mangkuk'' is an Indonesian ''kue'' or traditional snack of steamed cupcake. ''Kue mangkok'' means "bowl/cup cake". It is similar to the snack ''bolu kukus'' ("steamed tart/cake"). While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue kangkok requires more than a dozen in most recipes. The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough texture. Ingredients, cooking method and variants Its dough is made of the mixture of flour, rice flour and sagoo (tapioca), yeast, egg, coconut milk, sugar and salt. Traditional ''kue mangkok'' might be sweetened with palm sugar, thus creating brownish color. Other traditional variant might uses ''tape singkong'' or ''tapai'' (fermented cassava), or using ''ubi'' (sweet potato) or ''talas'' (taro). The dough is placed into some tin or stainless steel cupcake containers or small bowls, and then steamed until t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Putu
''Kue putu'' or ''putu bambu'' is an Indonesian '' kue''. It is made of rice flour called ''suji'' and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut. This traditional bite-sized snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where it is called ''putu bumbung''. ''Kue putu'' is usually sold by street vendors and can be found in traditional markets, along with other ''kues''. ''Kue putu'' can also be found in the Netherlands due to its colonial ties with Indonesia. Ingredients and cooking method It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes then pushed out from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, Malayalam: നൂൽപ്പുട്ട്), ''noolappam'' ( ta, நூலப்பம்/நூலாப்பம், Malayalam: നൂലപ്പം), or ''ottu shavige'' (Kannada: ಒತ್ತು ಶಾವಿಗೆ), is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosai and vadai were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Indonesia
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] |
Indian Indonesian Cuisine
Indian Indonesian cuisine (Indonesian: ''Masakan India-Indonesia'') is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine. List of Indian Indonesian foods This list also includes Indonesian dishes that has experienced of acculturation or assimilation to Indian cuisine. Dishes * Apem, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. * Ayam tandori, chicken mari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Cuisine
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese, Madurese, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
