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Sekba
Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian Chinatowns, such as Gloria alley, Glodok Chinatown in Jakarta, Indonesia. Variations As a street food fare, customer might choose the type of pork offals in their dish, and they will be charged accordingly. Other than pork meat, the types of pork offals being offered as ''sekba'' are pig's ears, tongue, liver, tripe, intestines and lungs. The prices of each pieces of pork offals ranged between Rp 5,000 to Rp 15,000. A personal portion usually contains three types of offals or meat. Vegetables, such as boiled potatoes, salted vegetables, tofu, and sometimes hard boiled eggs may also be added. See also * Babi kecap * Bak Kut Teh * Phá lấu * Lou mei * Pig's organ soup * List of stews This is a list of notable stews. A stew is a combina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Chinese Cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan. Chinese cuisine legacy Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''bakmi'', ''mie ayam'', ''pangsit'', ''bakso'', ''lumpia'', ''kwetiau goreng'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. Wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Indonesian Cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' ( coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan. Chinese cuisine legacy Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''bakmi'', ''mie ayam'', ''pangsit'', ''bakso'', ''lumpia'', ''kwetiau goreng'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Pork Offal Skewers
Burmese pork offal skewers, also known as ''wet tha dok hto'' ( my, ဝက်သားတုတ်ထိုး, ; ; also romanized ''wet thar doke htoe'') are pork offal skewers simmered in light soy sauce, and popularly served as a street food in Burmese cuisine. The skewers are dipped in a garlic and chili sauce. The street food resembles the Indonesian sekba and the braised meats in the Malaysian and Singaporean dish '' kway chap''. The cuts of pork meat used in the skewers include the internal organs of the pig, including its ears, skin and cartilage, tongue, and offal, including the liver, heart, intestines, kidneys, spleen, lungs. The meat is well cooked in a large pan on a charcoal stove before simmering. The broth is made of light soy sauce, sugarcane, five-spice powder and bayleaf, ginger, oyster sauce, and an assortment of herbs, including lemongrass, mint, coriander, basil. This street food first emerged in Yangon Chinatown, and is now ubiquitous in the city. The earli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig's Organ Soup
Pig's organ soup () or ''chheng-thng'' (), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice. Content and variations The broth is boiled from a mix of offal including liver, heart, intestines, stomach, tongue, pig blood curd, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper. Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili. See also * Sekba * Pork blood soup * List of Chinese soups * 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 usua ... References Malaysian soups S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lou Mei
''Lou mei'' is the Cantonese name given to dishes made by braising in a sauce known as a master stock or ''lou'' sauce ( or ). The dish is known as ''lu wei'' in Taiwan. ''Lou mei'' can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken. A vegan meat analogue ''zaai lou mei'', made with wheat gluten, is commonly found in Hong Kong. ''Lou mei'' originates in Southern China, is a core part of Hokkien and Teochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseas Chinatowns often depending on the immigrant mix. ''Lou mei'' can be served cold or hot. Cold ''lou mei'' is often served with a side of hot braising liquid for immediate mixing. Hot ''lou mei'' is often served directly from the pot of braising liquid. Varieties Common varieties include: * Chinese stewed chicken () * Chinese stewed duck () * Duck/goose meat () * Chicken wings () * Duck flippers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phá Lấu
''Phá lấu'' () is a Vietnamese dish from Ho Chi Minh City, made from pork meat and offal that is braised in a spiced stock of five-spice powder (with curry powder sometimes added). Small wooden sticks are used to pick up the meat, which is then dipped in pepper, lime/kumquat and chili fish sauce and served with rice, noodle or ''bánh mì''. In Cambodia, the dish is called ''pak lov'' ( km, ផាក់ឡូវ). See also * Ngau zap *Lou mei *Sekba Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian ... References {{Vietnamese cuisine Vietnamese cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kut Teh
''Bak kut teh'' (also spelt bah kut teh and abbreviated BKT; , Teochew Pe̍h-uē-jī: ''nêg8-gug4-dê5'') is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from the Hokkien dialect as "meat bone tea", and at its simplest, consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, ''dong quai'', fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include ''yu zhu'' (玉竹, rhizome of Solomon's seal) and ''ju zhi'' (buck ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white protei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semur (Indonesian Stew)
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon). Sweet soy sauce is the most important ingredient in the ''semur''-making process because it serves to strengthen the flavor, but it should still be blended harmoniously with the other ingredients. In addition to the spices and seasonings, ''semur'' also consists of a wide range of main ingredients with variation in the presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with fried shallots or other variations according to the tastes of the communities in each regions. Etymology ''Semur'' is derived from the Dutch verb ''"smoren"'', which means "to braise food". History and origins History shows that th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
