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Seblak
Seblak ( Sundanese: ᮞᮨᮘᮣᮊ᮪) is a Sundanese savoury and spicy dish, originating from West Java, Indonesia. Made of wet ''krupuk'' (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. ''Seblak'' is a specialty of Bandung city, West Java, Indonesia. ''Seblak'' is common at restaurants, '' warungs'', and ''gerobak'' (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta. Etymology The word ''seblak'' may have originated Sundanese that is ''Nyeblak'' or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients of Sundanese cuisine, made from ''cikur'' or Galangal (''Kaempferia galanga''). Ingredients At first glance, the ingredients and cooking method of ''seblak'' is quite similar to other common Indonesian food, such as '' mie goreng'' and ''kwetiau goreng'', however ''seblak'' differ with the chewy gelatin-like texture ... [...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] |
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] |
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] |
Kwetiau Goreng
(Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of (sweet soy sauce). In Asia, is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, , with the exception of replacing yellow wheat noodles for flat rice noodles. Ubiquitous in Indonesia, is sold by many food vendors, from traveling street-hawkers in their carts () to high-end restaurants. It is a favourite one-dish meal amongst Indonesians, although street food hawkers commonly sell it together with and (fried rice). is also served in Indonesian franchise restaurants. Indonesian usually tastes mildly sweet with a generous addition of sweet soy sauce, spici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahe Fen
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Cracker
Fish crackers are deep fried crackers made from fish and spices that serve as flavouring, originated from Indonesia. The crackers also mixed with tapioca flour and/or sago flour as the main ingredients and the salt, sugar and MSG as seasonings. Fish crackers can be found in Southeast Asia and East Asia. However, they are more varied and commonly found in Indonesia and Malaysia. Types Indonesia Next to ''krupuk udang'' (prawn cracker), ''krupuk ikan'' (fish cracker) is also a favourite snack, as both are popular ''krupuk'' types known in Indonesia. ''Tenggiri'' (wahoo) and ''cakalang'' (skipjack tuna) probably are the most popular fish used for fish crackers. Nevertheless, any other edible fishes, such as ''bawal'' (pomfret) and ''ekor kuning'' (''Caesionidae'') might also be used. Cirebon in West Java and Palembang in South Sumatra are famous for their unique fish crackers that use ''tengiri''. Some coastal fishing towns and cities in Indonesia has developed their own recipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kecap Manis
Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis'' is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (''tianmianjiang''). It is by far the most popular type of soy sauce employed in Indonesian cuisine, and accounts for an estimated 90 percent of the nation's total soy sauce production. Ingredients Compared to ''kecap asin'', the mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency, and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water and ''Aspergillus wentii'' mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent ''gula merah'' or ''gula jaw ... [...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] |
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] |
Bakso
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ''Mie bakso'' refers to bakso served with yellow noodles and rice vermicelli, while ''bakso kuah'' refers to bakso soup served without noodles. ''Bakso'' can be found all across Indonesia, from street vendors to high-class restaurants. Along with '' soto'', ''satay'', and ''siomay'', ''bakso'' is one of the most popular street foods in Indonesia. Today, various types of ready-to-cook ''bakso'' are also available as frozen foods sold in supermarkets in Indonesia. It is usually eaten with noodles. Ingredients, contents, and serving ''Bakso'' is commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp. Unlike other meatb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausages
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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