|
Burasa
''Burasa'' () (also ''burasa, ''burasak'' or ''buras'') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to ''lontong'', but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. It is often consumed as a staple to replace steamed rice or ''ketupat'', and a popular accompaniment to a rich dish of chicken braised with galangal (''ayam masak lengkuas'' in Malay, ''likku'' or ''lekku'' in Buginese). ''Burasa'' is made by steaming the rice until half-cooked, then cooking further in coconut milk mixed with ''daun salam'' (Indonesian bay leaf) and salt until all of the coconut milk is absorbed into the rice. Then the half-cooked coconut milk rice is wrapped inside banana leaves in cylindrical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bugis
The Bugis people (pronounced ), also known as Buginese, are an ethnicity—the most numerous of the three major linguistic and ethnic groups of South Sulawesi (the others being Makassar and Toraja), in the south-western province of Sulawesi, third-largest island of Indonesia. The Bugis in 1605 converted to Islam from Animism. The main religion embraced by the Bugis is Islam, with a small minority adhering to Christianity or a pre-Islamic indigenous belief called ''Tolotang''. Despite the population numbering only around six million, the Bugis are influential in the politics in modern Indonesia, and historically influential on the Malay peninsula, Sumatra, Borneo, Lesser Sunda Islands and other parts of the archipelago where they have migrated, starting in the late seventeenth century. The third president of Indonesia, B. J. Habibie, and a former vice president of Indonesia, Jusuf Kalla, are Bugis. In Malaysia, the former prime minister Muhyiddin Yassin has Bugis ances ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lontong
Lontong is an Indonesian cuisine, Indonesian dish made of compressed rice cake in the form of a Cylinder (geometry), cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ''ketupat'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young coconut leaf) fronds, while ''lontong'' uses banana leaf instead. It is commonly called ''nasi himpit'' (lit. "pressed rice") in Malaysia, despite being created using other methods. ''Arem-arem'' is a smaller version of ''lontong'', filled with vegetables and occasionally meat, eaten as a snack. The dish is usually served hot or at room temperature with peanut sauce-based dishes such as ''gado-gado'', ''karedok'', ''Ketoprak (food), ketoprak'', other traditional salads, and satay. It can be eaten as an accompaniment t ... [...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] |
Coto Makassar
Coto Makassar or Coto Mangkasara ( Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of '' soto'' traditional beef and offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. Coto Makassar is usually served with Burasa or Ketupat rice cakes. See also *''Soto ayam'' *''Sop saudara'', spicy Bugis-Makassar beef soup. *''Konro'', Bugis-Makassar spicy cow's ribs soup, similar or related to ribs ''soto'' *''Tongseng'', Javanese spicy mutton soup also related to ''soto'' *''Gulai'', the Javanese ''gulai'' is soupy, similar to mutton or goat ''soto'' but slightly different in spices * List of Indonesian soups * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore and southern Thailand. It is commonly described as "packed rice", although there are other types of similar packed rice such as ''lontong'' and ''bakchang''. ''Ketupat'' is cut open and its skin (woven palm leaf) removed. The inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. It is usually eaten with ''rendang'', ''opor ayam'', ''sayur labu'' (chayote soup), or ''sambal goreng hati'' (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or ''gado-gado'' (mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes such as ''ketupat sayur'' (ketupat in chayote soup with tofu and boiled egg) and ''kupat tahu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore and southern Thailand. It is commonly described as "packed rice", although there are other types of similar packed rice such as ''lontong'' and ''bakchang''. ''Ketupat'' is cut open and its skin (woven palm leaf) removed. The inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. It is usually eaten with ''rendang'', ''opor ayam'', ''sayur labu'' (chayote soup), or ''sambal goreng hati'' (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or ''gado-gado'' (mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes such as ''ketupat sayur'' (ketupat in chayote soup with tofu and boiled egg) and ''kupat tahu ... [...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] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Language
Malay (; ms, Bahasa Melayu, links=no, Jawi alphabet, Jawi: , Rejang script, Rencong: ) is an Austronesian languages, Austronesian language that is an official language of Brunei, Indonesia, Malaysia, and Singapore, and that is also spoken in East Timor and parts of the Philippines and Thailand. Altogether, it is spoken by 290 million people (around 260 million in Indonesia alone in its own literary standard named "Indonesian language, Indonesian") across Maritime Southeast Asia. As the or ("national language") of several states, Standard Malay has various official names. In Malaysia, it is designated as either ("Malaysian Malay") or also ("Malay language"). In Singapore and Brunei, it is called ("Malay language"). In Indonesia, an autonomous normative variety called ("Indonesian language") is designated the ("unifying language" or lingua franca). However, in areas of Central to Southern Sumatra, where vernacular varieties of Malay are indigenous, Indonesians refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pallubasa
Pallubasa is a traditional dish from Makassar, South Sulawesi, Indonesia. Like Coto Makassar, it is made from offal of cattle or buffalo. The cooking process is similar to Coto Makassar; the offal is boiled for long time. After it is boiled, the offal is added to meat, then sliced and served in a bowl. What distinguishes Pallubasa from Coto Makassar is its seasoning, which is specially formulated. Pallubasa soup tastes creamy and rich because of the addition of sauteed grated coconut. Coto Makassar is eaten with ketupat, while Pallubasa is eaten with a plate of rice. See also * Soto * List of Indonesian soups This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, References External links *[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konro
Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, ''keluwak'' (''Pangium edule''); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and ''salam'' (Indonesian bayleaf). Variants Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the ''konro bakar'' (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup. See also * List of Indonesian soups * Coto Makassar * Sop saudara A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal Kacang
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in ''gado-gado'', or as a dipping sauce. Ingredients The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency (thin or thick) of a peanut s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
