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Soto Ayam
Soto ayam is a traditional Indonesian dish which uses ingredients such as chicken, ''lontong'', noodles, and rice vermicelli. Soto ayam is popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variant of '' soto'', a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes and Chinese celery leaves. Fried shallots are usually added as garnish. Coconut milk (''santan'') is also used as an additional ingredient. ''Koya'', a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. ''Krupuk'' or '' emping'' is also a common topping. Lalapan is usually served as a side dish. Variations Different regions have their own variation of this dish, for instance: * Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its ''koya'' topping ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, and India ... [...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] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cui ... [...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] |
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] |
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 left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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,"Indonesian Cuisine." . Accessed July 2011. |
List Of Chicken Dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and several different numbers and kinds of chicken such as c, aprons, pullets , and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Chicken dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surabaya
Surabaya ( jv, ꦱꦸꦫꦧꦪ or jv, ꦯꦹꦫꦨꦪ; ; ) is the capital city of the Provinces of Indonesia, Indonesian province of East Java and the List of Indonesian cities by population, second-largest city in Indonesia, after Jakarta. Located on the northeastern border of Java island, on the Madura Strait, it is one of the earliest port cities in Southeast Asia. According to the Government of Indonesia, National Development Planning Agency, Surabaya is one of the Regions of Indonesia#Development regions, four main central cities of Indonesia, alongside Jakarta, Medan, and Makassar. The city has a population of 2.87 million within its city limits at the 2020 census and 9.5 million in the extended Surabaya metropolitan area, making it the List of metropolitan areas in Indonesia, second-largest metropolitan area in Indonesia. The city was settled in the 10th century by the Janggala, Kingdom of Janggala, one of the two Javanese kingdoms that was formed in 1045 when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lalab
''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'' (fried fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emping
Emping (also known as arifin) are a type of Indonesian chips, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets plain (original), salty, spicy or sweet, depending on the addition of salt or caramelized sugar. Production Emping production is a home industry, with emping traditionally handmade in a labor-intensive process. The ''melinjo'' seeds are sauteed in a medium fire without oil, or sometimes using sand as a media. Some people boil the ''melinjo'' seeds to ease the peeling process. Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. Each of the gnetum seeds is whacked with a wooden hammer-like instrument or pressed with a stone cylinder to create flat and round emping, and later arranged in a tray made of weaved bamboo and sun-dried for a whole day. Each emping chip is commonly created from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krupuk
''Krupuk'' ( Javanese), ''kerupuk'' (Indonesian), ''keropok'' (Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are a popular snack in maritime Southeast Asia (Indonesia, Singapore, Malaysia, Brunei, and Philippines), and is most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports. Etymology ''Krupuk'' in Javanese means "fried side dish" (made of flour, mixed with other ingredients). The word was later absorbed to other languages and stylesized according to local pronunciations. In Indonesia and the modern states of Brunei, Malaysia, Singapore, and the Philippines, it appears under a general name with mino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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