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Lalap
''Lalab'' ( Sundanese: , ''Lalab'') or ''lalap/lalapan'' (Indonesian) is a Sundanese raw vegetable salad served with ''sambal terasi''. It is a popular Sundanese vegetable dish originated from West Java & Banten, Indonesia. There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, ''leunca'' and long beans. While blanched or boiled vegetables include spinach, papaya leaves and chayote. The dressing for this salad usually is ''sambal terasi'' served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables. Today, ''lalab'' is popular throughout Indonesia. It is usually served as vegetable side dish next to the main course, such as '' ayam goreng'' (fried chicken), ''ayam bakar'' (grilled chicken), ''pepes'', '' pecel lele'' (fried catfish), fried gourami, and many other ''ikan goreng'' (frie ... [...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] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal Lalab
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), '' ikan bakar'' (grilled fish), '' ikan goreng'' (fried fish), ''ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), ''iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solanum Nigrum
''Solanum nigrum'', the European black nightshade or simply black nightshade or blackberry nightshade, is a species of flowering plant in the genus ''Solanum'', native to Eurasia and introduced in the Americas, Australasia, and South Africa. Ripe berries and cooked leaves of edible strains are used as food in some locales, and plant parts are used as a traditional medicine. A tendency exists in literature to incorrectly refer to many of the other "black nightshade" species as "''Solanum nigrum''". ''Solanum nigrum'' has been recorded from deposits of the Paleolithic and Mesolithic era of ancient Britain and it is suggested by the botanist and ecologist Edward Salisbury that it was part of the native flora there before Neolithic agriculture emerged. The species was mentioned by Pliny the Elder in the first century AD and by the great herbalists, including Dioscorides. In 1753, Carl Linnaeus described six varieties of ''Solanum nigrum'' in ''Species Plantarum''. Description Black ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Basil
Lemon basil, hoary basil, Thai lemon basil, or Lao basil,Dorothy Culloty (''Ocimum'' × ''africanum'') is a hybrid between basil (''Ocimum basilicum'') and American basil ('' Ocimum americanum''). The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking. Lemon basil stems can grow to tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower with slightly serrated edges. Seeds form on the plant after flowering and dry on the plant. Lemon basil is a popular herb in Arabic, Indonesian, Philippines, Lao, Malay, Persian and Thai cuisine. Culinary uses In Lao cuisine, (where it is called ''pak i tou'',) lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chayote
Chayote (''Sechium edule''), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese People
The Sunda or Sundanese ( id, Orang Sunda; su, ᮅᮛᮀ ᮞᮥᮔ᮪ᮓ, Urang Sunda) are an indigenous ethnic group native to the western region of Java island in Indonesia, primarily West Java. They number approximately 42 million and form Indonesia's second most populous ethnic group. They speak the Sundanese language, which is part of the Austronesian languages. The western third of the island of Java, namely the provinces of West Java, Banten, and Jakarta, as well as the westernmost part of Central Java, is called by the Sundanese people ''Tatar Sunda'' or ''Pasundan'' (meaning Sundanese land). Sundanese migrants can also be found in Lampung and South Sumatra, and to a lesser extent in Central Java and East Java. The Sundanese people can also be found on several other islands in Indonesia such as Sumatra, Kalimantan, Sulawesi, Bali and Papua. Origins Migration theories The Sundanese are of Austronesian origins and are thought to have originated in Taiwan. They migr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikan Bakar
Ikan bakar is an Indonesian and Malaysian dish, prepared with charcoal- grilled fish or other forms of seafood. ''Ikan bakar'' literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire. Origin and popularity Grilling is one of the oldest and earliest cooking methods to prepare fish. Freshwater fish and seafood are among the main source of protein intake for the inhabitants of the archipelago. Naturally, this method is immensely popular and quite widespread in the maritime realm of Indonesian archipelago. Thus the grilled-barbecued fish is regarded as a classic dish of Indonesian cuisine. As an archipelagic nation, ''ikan bakar'' is very popular in Indonesia, commonly found in many places; from an Acehnese beach right down, a restaurant perched over Kupang's harbour in East Nusa Tenggara, to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Old Sundanese Language
Old Sundanese (Sundanese script: , Old Sundanese script: , Buda script: , ) is the earliest recorded stage of the Sundanese language which is spoken in the western part of Java. The evidence is recorded in inscriptions from around the 12th to 14th centuries and ancient palm-leaf manuscripts from the 15th to 17th centuries AD. Old Sundanese is no longer used today, but has developed into its descendant, modern Sundanese. Written Evidence Old Sundanese is recorded in stone inscriptions such as the Kawali Inscription in Ciamis, and the Batutulis inscription in Bogor, as well as in inscriptions made from copper plates such as the Kabantenan inscription from the Bekasi area. Other remains documenting the use of Old Sundanese are palm-leaf manuscripts from the Bandung, Garut, and Bogor regions. The manuscripts are now stored in several institutions, including Kabuyutan Ciburuy in Bayongbong Garut, Sri Baduga Museum in Bandung, the National Library of Indonesia in Jakarta, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanghyang Siksakanda Ng Karesian
Sanghyang Siksa Kandang Karesian is a didactic text, providing the reader with religious and moralistic rules, prescriptions and lessons. The title means something like “the book of rules with guidance to be a '' resi'' (wise or holy man)”. This text is preserved in the National Library in Jakarta and identified as kropak 630; it consist of 30 gebang leaves (formerly identified as nipah) and in the lontar manuscript L624. The gebang manuscript is dated in a chronogram nora catur sagara wulan (0-4-4-1), that is Saka 1440 or 1518 AD. It had already been referred to in earlier publications by Holle and Noorduyn. A complete edition with translation, introduction, commentary and glossary was presented in a stenciled work by Atja and Danasasmita (1981a). It has been republished in book-form in Danasasmita et al. (1987:73-118). Text edition of the lontar manuscript has been done by Nurwansah, published in journal of Sundalana (2013). The text is from Galuh (a capital city of the Sund ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
