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Javanese Cuisine
Javanese cuisine () is the cuisine of Javanese people, a major Native Indonesian, ethnic group in Indonesia in the provinces of Central Java, Yogyakarta, and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese people, Sundanese, Madurese people, Madurese, Betawi people, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tends to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tumpeng
Tumpeng ( Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, Nasi uduk, uduk rice (cooked with coconut milk), or Nasi kuning, yellow rice (uduk rice colored with (turmeric)). The rice cone is set out on the (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Ministry of Culture and Tourism (Indonesia), Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian cuisine, Indonesian culinary icons and declared it Indonesia's official national dish in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions". Tumpeng is a symbol of gratitude. According to folklore in Java and Bali, the cone-sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakmi
''Bakmi'' ( and ) or ''bami'' (, , , ) are a type of wheat-based noodles derived from Chinese cooking tradition. They were brought to Indonesia by Chinese immigrants from southern Chinese provinces like Fujian. They are typically seasoned with soy sauce and topped with pork products, which are substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles have become one of the most common noodle dishes in Southeast Asian countries, which have significant Chinese populations. The noodles are known as ''bakmi'' in Indonesia, where they have been adapted to more closely align with the local tastes and into Javanese and Indo cuisine. ''Bakmi'' are between Chinese-style wheat noodles and Japanese udon in thickness, and there are several variants in Indonesia. The name ''bakmi'' literally translates to "meat noodle". In Indonesia, especially in large urban areas such as Jakarta, Medan, and Surabaya, there are many '' warung'' food stalls, r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Kuning
''Nasi kuning'' (literally, "yellow rice"; ), or sometimes called ''nasi kunyit'' (literally, "turmeric rice"; ), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name ''nasi kuning'' (yellow rice). ''Nasi kuning'' also can be found in neighbouring Malaysia, Brunei, Singapore and Cocos Island, Australia. Because of its perceived favourable fortune and auspicious meaning, ''nasi kuning'' is often served as a special dish for celebrations; e.g. community rituals, ceremonies, birthdays, weddings, anniversaries and also the independence day celebration. Nevertheless, it is also a favourite dish for breakfast in Indonesia. In the Philippines, a related dish exists in Mindanao, particularly among the Maranao people, where it is known as '' kuning''. Like the Indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk. A similar dish is also found in Sri Lankan cuisine where it is known as ''kaha buth'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing. The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries ( curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Although long used in Ayurvedic medicine, there is no high-quality clinical evidence that consuming turmeric or the principal turmeric constituent, curcumin, is effective for treating any disease. Curcumin, a bright ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Liwet
Nasi may refer to: Food Dishes Nasi Goreng is an Indonesian and Malay word for ''cooked rice'', featured in many Southeast Asian dishes *Nasi goreng, a popular rice dish often simply called ''nasi'' *Other Southeast Asian ''nasi'' dishes: **Nasi ambeng **Nasi bakar **Nasi bogana **Nasi campur **Nasi dagang **Nasi goreng jawa **Nasi goreng pattaya **Nasi gurih **Nasi jamblang **Nasi kapau **Nasi kari **Nasi kebuli **Nasi kerabu **Nasi kucing **Nasi kuning **Nasi lemak **Nasi lemuni **Nasi lengko **Nasi liwet **Nasi mandi **Nasi minyak **Nasi padang **Nasi paprik **Nasi pecel **Nasi tempong **Nasi tim **Nasi timbel **Nasi tutug oncom **Nasi tumpang **Nasi tumpeng **Nasi uduk **Nasi ulam Restaurant *Pelita Nasi Kandar, a Malaysian restaurant chain Religion *Nasi (Hebrew title), meaning ''prince'' in Biblical Hebrew and ''president'' in Modern Hebrew *Nasi', an Islamic concept mentioned in the Qur'an People *Nasi Manu, a New Zealand professional rugby player *Nasi (singer), a Brazili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketupat
''Ketupat'' (in Indonesian and Malay), or ''kupat'' (in Javanese and Sundanese), 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, southern Philippines, southern Thailand, Cambodia and Laos. 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 until its skin (woven palm leaf) is totally removed. The inner rice cake is then cut into 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 ... [...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 for steamed rice. The texture is similar to that of ''ketupat'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young coconut leaf) fronds, while ''lontong'' uses banana leaves instead. It is commonly called ''nasi himpit'' (lit. "pressed rice") in Malaysia, despite being created using other methods. ''Arem-arem'' also known as ''lontong isi'' is a smaller version of ''lontong'' and "halal" distant relative of ''bakcang'', 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), k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slametan
The slametan (or selametan, slamatan, and selamatan) is the communal Banquet, feast from Java, symbolizing the social unity of those participating in it. Clifford Geertz considered it the core ritual in Kebatinan, Javanese religion, in particular the abangan variant.Geertz, 11. The feast is common among the closely related Javanese people, Javanese, Sundanese people, Sundanese and Madurese people. A slametan can be given to celebrate almost any occurrence, including birth, marriage, death, relocating, moving to a new house, and so forth. Depending on the intention, the mood and emphasis may vary somewhat, but the main structure is the same. Geertz categorizes them into four main types: *Those relating to the crises of life: birth, circumcision, marriage, and death *Those associated with events of the Islamic calendar *The ''bersih désa'' ("cleaning of the village"), concerned with the social integration of the village *Those held irregularly depending on unusual occurrences: dep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tumpeng
Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, Nasi uduk, uduk rice (cooked with coconut milk), or Nasi kuning, yellow rice (uduk rice colored with (turmeric)). The rice cone is set out on the (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Ministry of Culture and Tourism (Indonesia), Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian cuisine, Indonesian culinary icons and declared it Indonesia's official national dish in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions". Tumpeng is a symbol of gratitude. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both indica and japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole-grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200& ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dewi Sri
Dewi Sri or Shridevi ( Javanese: ꦢꦺꦮꦶꦱꦿꦶ, Balinese: , Dewi Sri, Sundanese: , Nyai Pohaci Sanghyang Asri) is the Javanese, Sundanese, and Balinese Hindu Goddess of rice and fertility, still widely worshiped on the islands of Java, Bali and Lombok, Indonesia. She is often associated or equated with the Hindu goddess Lakshmi, the ''shakti'' (consort) of Vishnu. History and origin The cult of the primordial rice goddess has its origin in the prehistoric domestication, development and propagation of rice cultivation in Asia, possibly brought by Austroasiatic or Austronesian population that finally migrated and settled in the archipelago. Similar but slightly different rice spirits and rice deity mythologies are widespread among Indonesian ethnicities and also in neighbouring countries, e.g. in Thailand and Cambodia. The name "Sri" was derived from Sanskrit () which means wealth, prosperity, health, beauty, good fortune and also the other name of the Hindu god ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
