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Bakwan
Bakwan is a vegetable fritter or ''gorengan'' from Indonesian cuisine. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. In West Java bakwan is known as 'bala-bala' and in Semarang is called 'badak'. It is similar to Japanese ''yasai tenpura'' (vegetable tempura) or Filipino ukoy. Variations Bakwan usually consists of vegetables, however another variation called 'bakwan udang' adds whole shrimp to the batter and is sold in snack stands at the marketplace. Because of its similarity, the term 'bakwan' is often interchangeable with 'perkedel'. For example, the Indonesian corn fritters are often called either 'perkedel jagung' or 'bakwan jagung'. In East Java, bakwan refers to fried wonton with filling; served with tofu, noodles and meatballs in a soupy broth. The dough filling is a mixture of ground meat or fish with flour, wrapped in wonton skin and fried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Fritter
Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize ( corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as '' perkedel jagung'' or '' bakwan jagung''. History Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritters
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in South Africa. Asia South Asia Frit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorengan
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perkedel
''Perkedel'' are vegetable fritters from Indonesian cuisine. Most common ''perkedel'' are made from mashed potatoes, yet there are other popular variants which includes ''perkedel jagung'' (peeled maize ''perkedel'') and ''perkedel tahu'' (tofu ''perkedel'') and ''perkedel ikan'' (minced fish). Throughout most of Indonesia it is called ''perkedel''; however, it is called ''begedil'' in Javanese, and also called that way in Malaysia and Singapore, which could suggest that this fried food was introduced by Javanese immigrants to Malaysia and Singapore. Origin ''Perkedel'' is believed to be derived from Dutch ''frikadeller'', which is actually a Danish meatball or minced meat dish. This was owed to Indonesian historical and colonial link to the Netherlands. Unlike ''frikadeller'', the ''perkedel's'' main ingredient is not meat, but mashed potato. Ingredients Prior to mashing, the potato slices, however, are not boiled as that can cause the perkedel to be too mushy, but deep fried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perkedel
''Perkedel'' are vegetable fritters from Indonesian cuisine. Most common ''perkedel'' are made from mashed potatoes, yet there are other popular variants which includes ''perkedel jagung'' (peeled maize ''perkedel'') and ''perkedel tahu'' (tofu ''perkedel'') and ''perkedel ikan'' (minced fish). Throughout most of Indonesia it is called ''perkedel''; however, it is called ''begedil'' in Javanese, and also called that way in Malaysia and Singapore, which could suggest that this fried food was introduced by Javanese immigrants to Malaysia and Singapore. Origin ''Perkedel'' is believed to be derived from Dutch ''frikadeller'', which is actually a Danish meatball or minced meat dish. This was owed to Indonesian historical and colonial link to the Netherlands. Unlike ''frikadeller'', the ''perkedel's'' main ingredient is not meat, but mashed potato. Ingredients Prior to mashing, the potato slices, however, are not boiled as that can cause the perkedel to be too mushy, but deep fried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorengan
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...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] |
Deep Fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global calor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Indonesian Cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' ( coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan. Chinese cuisine legacy Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''bakmi'', ''mie ayam'', ''pangsit'', ''bakso'', ''lumpia'', ''kwetiau goreng'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakso
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ''Mie bakso'' refers to bakso served with yellow noodles and rice vermicelli, while ''bakso kuah'' refers to bakso soup served without noodles. ''Bakso'' can be found all across Indonesia, from street vendors to high-class restaurants. Along with '' soto'', ''satay'', and ''siomay'', ''bakso'' is one of the most popular street foods in Indonesia. Today, various types of ready-to-cook ''bakso'' are also available as frozen foods sold in supermarkets in Indonesia. It is usually eaten with noodles. Ingredients, contents, and serving ''Bakso'' is commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp. Unlike other meatb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
