|
Kecap Manis
Sweet soy sauce (; ) 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 jawa'' (palm s ... [...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 Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea, Indonesia is the world's largest archipelagic state and the List of countries and dependencies by area, 14th-largest country by area, at . With over 280 million people, Indonesia is the world's List of countries and dependencies by population, fourth-most-populous country and the most populous Islam by country, Muslim-majority country. Java, the world's List of islands by population, most populous island, is home to more than half of the country's population. Indonesia operates as a Presidential system, presidential republic with an elected People's Consultative Assembly, legislature and consists of Provinces of Indonesia, 38 provinces, nine of which have Autonomous administrative divisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal
A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize ( Corn). Edible grains from other plant families, such as amaranth, buckwheat and quinoa, are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres. Cereals were domesticated in the Neolithic around 8,000 years ago. Wheat and barley were domesticated in the Fertile Crescent; rice and some millets were domesticated in East Asia, while sorghum and other millets were domesticated in West Africa. Maize was domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Kecap
Ayam kecap () or ayam masak kicap () is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (''kecap manis'') commonly found in Indonesia and Malaysia. History and origin Fried chicken in sweet soy sauce is a typical chicken dish commonly served across Indonesia. It is more precisely of Javanese- Chinese origin. The recipe follows the production of Indonesian ''kecap manis'' (sweet soy sauce). Historically, soy sauce production is linked to Chinese influence in the archipelago. However, the Indonesian Javanese version of soy sauce is distinguished by a generous addition of thick liquid palm sugar (''gula jawa'') with the consistency of molasses. ''Ayam kecap pedas'' is a spicier version which includes a generous amount of chili pepper. Regional variations Indonesia In Indonesia, ''ayam kecap'' consists of pieces of chicken simmered in ''kecap manis'' (sweet soy sauce), spiced with shallot or onion, garlic, ginger, pepper, leek and tomato. Other ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwetiau Goreng
() 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, (fried noodles), except for the use of flat rice noodles in ''kwetiau goreng''. 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, spicier with the addition of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Goreng
Mie goreng (; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers ('' warungs'') to high-end restaurants. History In Indonesia, where mi goreng is one of the most widespread simple dishes, the dish's origin is associated with Chinese Indonesian cuisine. Chinese influences are evident in Indonesian food such as '' bakmi'', '' mi ayam'', '' pangsit'', '' bakso'', ''lumpia'', '' kwetiau goreng'', and ''mi goreng''. The dish is derived from Chinese ''chow mein'' and is believed to have been introduced by Chinese immigrants in Indonesia. Despite being influenced by Chinese cuisine, ''mi goreng'' in Indonesia has a definite Indonesian taste and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Goreng
''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir frying, stir-fried rice in a small amount of cooking oil or margarine, typically spiced with ''kecap manis'' (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chili pepper, chilli and accompanied by other ingredients, particularly egg (food), egg, Chicken as food, chicken and prawns. ''Nasi goreng'' is sometimes described as Cuisine of Indonesia, Indonesian stir-fried rice, in other sources, it is also referred to as Malaysian cuisine, Malaysian fried rice. The dish is widely enjoyed in various parts of Southeast Asia, including in Bruneian cuisine, Brunei and Singaporean cuisine, Singapore, where it holds cultural significance comparable to that in Indonesia and Malaysia. Nasi goreng has expanded beyo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in final good, consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Star Anise
''Illicium verum'' (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor. Its primary production country is China, followed by Vietnam and other Southeast Asian countries. Star anise oil is highly fragrant, used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using genetically modified '' E. coli'', Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce oseltamivir (Tamiflu) via shikimic acid. Etymology and nomenclature ''Illicium'' comes from the Latin meaning "entice" or "seduce".Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 210, 400 ''Verum'' means "true" or "genuine". The name "badian" appears to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
