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Nasi Tutug Oncom
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes. Nasi tutug oncom is a Sundanese dish, quite popular in most of cities in West Java, especially Bandung and Tasikmalaya, and also in Greater Jakarta area. Etymology ''Nasi'' is common Indonesian term for rice, while ''tutug'' in Sundanese means "mashed", "mixed" or "pulverized", and ''oncom'' is fermented beans cake akin to tempeh, but made from different fungi. Therefore, the name describe a rice dish that was mixed with mashed oncom. Origin and history The exact origin of nasi tutug oncom was not clear. However, it has been staples for breakfast among Sundanese population for generations. According to some circles, since the 1940s nasi tutug oncom has been served as a simple, cheap and quite satisfying breakfast. During that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Bakar
Ayam bakar is an Indonesian and Malaysian dish, consisting of charcoal-grilled chicken. ''Ayam bakar'' literally means "grilled chicken" in Indonesian and Malay. Marination and spices In Java, the chicken is usually marinated with the mixture of ''kecap manis'' (sweet soy sauce) and coconut oil, applied with a brush during grilling. The ''bumbu'' spice mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, chilli pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while the ayam bakar Padang, Bali, Lombok and most of Sumatra are usually spicier and more reddish in colour due to the generous amount of chilli pepper, turmeric and other spices, and the absence of sweet soy sauce. The chicken pieces are usually partially cooked in the spice mixture using a small fire prior to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oncom
Oncom ( Aksara Sunda: ; IPA: ) is one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Usually oncom is made from the by-products from the production of other foods: soy pulp remains from making tofu, peanut press cake remains after the oil has been pressed out, cassava tailings when extracting the starch ( ''pati singkong''), coconut press cake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production. Red oncom has been found to reduce the cholesterol levels of rats. Black oncom is made by using ''Rhizopus oligosporus'' while red oncom is made by using ''Neurospora intermedia'' var. ''oncomensis''. It is the only human food produced from ''Neurospora''. Toxicity In the production of onc ... [...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] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...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] |
Bumbu (seasoning)
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes ''bumbu'' as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. Unlike Indian cooking tradition that favours dried spice powder mix, Indonesian cuisine is more akin to Thai, which favou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Ulam
''Nasi ulam'' is a traditional Indonesian cuisine, Indonesian dish of steamed rice (''nasi'') served with various herbs and vegetables (''ulam'') The herbs being used especially the leaves of ''pegagan'' (''Centella asiatica'') or often replaced with ''kemangi'' (lemon basil), vegetables, spices and accompanied with various side dishes. This dish is a feature of Betawi people#Cuisine, Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore and southern Thailand. Nasi ulam is often served with ''sambal'' chilli paste. History Nasi ulam is a typical Betawi cuisine, Betawi mixed rice. Nasi ulam is a cross of several culinary cultures that influence the variant of the nasi ulam and its side dishes. Some say that white rice topped with coconut serundeng (''ulam'') and peanuts is an Indian influence. In Indonesia, Nasi Ulam is not only found in Jakarta, but also in Sumatra and Bali. ''Ulam'' in Betawi language is the name for serundeng fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often us ... [...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] |
Nasi Goreng
''Nasi goreng'' (English pronunciation: ) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. ''Nasi goreng'' is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for ''nasi goreng'', and its composition and preparation varies greatly from household to household. ''Nasi goreng'' has long been considered an important staple of Indonesian cuisine. In 2018, it is officially recognized by the Indonesian government as one of the country's five national dishes. A ubiquitous meal thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garuda Indonesia
Garuda Indonesia is the flag carrier of Indonesia, headquartered at Soekarno–Hatta International Airport. A successor of KLM Interinsulair Bedrijf, it is a member of SkyTeam and the second-largest airline of Indonesia after Lion Air, operating scheduled flights to a number of destinations across Asia, Europe, and Australia from its hubs, focus cities, as well as other cities for Hajj. It is the only Indonesian airline that flies to the European airspace. At its peak from the late 1980s to the mid-1990s, Garuda operated an extensive network of flights all over the world, with regularly scheduled services to Adelaide, Cairo, Fukuoka, Johannesburg, Los Angeles, Paris, Rome and other cities in Europe, Australia and Asia. In the late 1990s and early 2000s, a series of financial and operational difficulties hit the airline hard, causing it to drastically cut back services. In 2009, the airline undertook a five-year modernization plan known as the ''Quantum Leap'', which overhaul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Priangan
Parahyangan ( su, ᮕᮛᮠᮡᮀᮠᮔ᮪; Bantenese: Priangan; Dutch: Preanger) is a cultural and mountainous region in West Java province on the Indonesian island of Java. Covering a little less than one sixth of Java, it is the heartland of Sundanese people and their culture. It is bordered to the West by Banten province, to the North by the northern coast region of Subang, Cirebon and Indramayu (former residencies of Batavia and Cheribon), to the east by Central Java province (former residencies of Banyumas and Pekalongan), and to the south by the Indian Ocean. Etymology The name "Parahyangan" has its origins from Sundanese words that mean "the abode of hyangs (gods)". Parahyangan is a mountainous region, and ancient Indonesians believed that the gods resided in the mountain tops. A Sundanese legend of Sangkuriang contains the memory of the prehistoric ancient lake in Bandung basin highland, which suggests that the Sundanese had already inhabited the region since the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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