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Ikan Goreng
Ikan goreng is an Indonesian and Malaysian dish, consisting of deep fried fish or other forms of seafood. ''Ikan goreng'' literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use ''kecap manis'' (sweet soy sauce) to coat the fish after being fried. ''Ikan goreng'' are usually deep fried in ample extremely hot coconut oil until the fish turns golden and crisp. This method is often used with carp, gourami and milkfish in order to turn the fine fishbone crumbly, crisp and edible. Spices Before frying, the fish is typically marinated with a mixture of various spices, and sometimes ''kecap manis'' (sweet soy sauce). The spices mixture may vary among regions and places, but usually it consists of combination of salt, lemon juice, ground shallot, garlic, chili pepper, coriander, turmeric, galangal and salt. Some recipes may employ batter or egg coating on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese Cuisine
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and '' kikil''. Ingredients Fresh water fishes such as carp, gourami, tilapia and cat ... [...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] |
Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of Annual rainfall in india, annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a food coloring#Natural food dyes, coloring and flavoring agent in many Asian cuisines, especially for Curry, curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard plant, mustard-like aroma. Curcumin, a bright yellow chemical produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfish
The milkfish (''Chanos chanos'') is the sole living species in the family Chanidae. However, there are at least five extinct genera from the Cretaceous. The repeating scientific name (tautonym) is from Greek ( ‘mouth’). The species has many common names. The Hawaiian name for the fish is ''awa'', and in Tahitian it is ''ava''. It is called ''bangús'' in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. In the Nauruan language, it is referred to as . Milkfish is also called ''bandeng'' or ''bolu'' in Indonesia. ''Chanos chanos'' occurs in the Indian Ocean and across the Pacific Ocean, from South Africa to Hawaii and the Marquesas, from California to the Galapagos, north to Japan, south to Australia. A single specimen was reported in 2012 in the eastern Mediterranean Sea. Milkfishes commonly live in tropical offshore marine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of Africa, Australia and most of the United States. Biology The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair of ribs is in contact with the extension of the labyrinth and the posterior with the swim bladder. The function is poorly understood, but this structure is presumed to take part in the transmission of vibrations from the swim bl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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