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Lalab
''Lalab'' (Sundanese Language, Sundanese: , ''lalab'') or ''lalap/lalapan'' (Indonesian) is a Sundanese cuisine, Sundanese raw vegetable salad served with Sambal#Indonesia, ''sambal terasi''. It is a popular Sundanese cuisine, Sundanese vegetable dish that originated in West Java and Banten, Indonesia. There are no set rules on what vegetables make into lalab; in practice, all edible vegetables can be into lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, Solanum nigrum, ''leunca'', and Asparagus bean, long beans. While the Blanching (cooking), blanched or boiled vegetables may include spinach, papaya leaves, and chayote. The dressing for this salad is usually ''sambal terasi,'' served directly from the Mortar and pestle, stone mortar as a spicy dipping sauce for these assorted raw vegetables. Today, ''lalab'' is popular throughout Indonesian cuisine, Indonesia. It is usually served as a vegetable side dish next to the main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese Cuisine
Sundanese cuisine (; ) is the cuisine of the Sundanese people of West Java, 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 (food), Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and ''cartilage, kikil''. Ingredients Fresh water fishes su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes are served as hot and spicy condiments for dishes, such as '' lalab'' (raw vegetables), '' ikan bakar'' (grilled fish), '' ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), '' ayam penyet'' (smashed chicken), '' iga penyet'' (ribs), and various '' soto'' soups. There are at least 212 variants of sambal in Indonesia, most of which originate in Java. History Sambal is often described as a hot and spicy Indonesian relish. However, its m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal Lalab
Sambal is an Indonesia, Indonesian chili sauce or Chili paste, paste, typically made from a mixture of Chili pepper, chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian language, Indonesian loanword of Javanese language, Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singaporean cuisine, Singapore, Malaysian cuisine, Malaysia, Bruneian cuisine, Brunei, and Sri Lankan cuisine, Sri Lanka. It has also spread through Overseas Indonesians, overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), ''ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), ''iga penyet'' (ribs), and various ''Soto (food), soto'' soups. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Java
West Java (, ) is an Indonesian Provinces of Indonesia, province on the western part of the island of Java, with its provincial capital in Bandung. West Java is bordered by the province of Banten and the country's capital region of Jakarta to the west, the Java Sea to the north, the province of Central Java to the east and the Indian Ocean to the south. With Banten, this province is the native homeland of the Sundanese people, the Ethnic groups in Indonesia, second-largest ethnic group in Indonesia. West Java was one of the first eight provinces of Indonesia formed following the Proclamation of Indonesian Independence, country's independence proclamation and was later legally re-established on 14 July 1950. In 1966, the city of Jakarta was split off from West Java as a 'special capital region' (), with a status equivalent to that of a province, while in 2000 the western parts of the province were in turn split away to form a separate Banten province. Even following these split- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese People
The Sundanese (; ) are an Austronesian people, Austronesian ethnic group native to Java in Indonesia, primarily West Java. They number approximately 42 million and form Ethnic groups in Indonesia, Indonesia's second most populous ethnic group. They speak the Sundanese language, which is part of the Austronesian languages. The western area of the island of Java, namely the provinces of West Java, Banten, and Jakarta, as well as the westernmost part of Central Java, is called by the Sundanese people ''Tatar Sunda'' or ''Pasundan'' (meaning Sundanese land). Sundanese migrants can also be found in Lampung, South Sumatra, and, to a lesser extent, in Central Java and East Java. The Sundanese people can also be found on several other islands in Indonesia such as Sumatra, Kalimantan, Sulawesi, Bali and Papua (province), Papua. Origins Migration theories The Sundanese are of Austronesian peoples, Austronesian origins and are thought to have originated in Taiwan. They migrated through th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated List of islands of Indonesia, islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. Tradition and characteristics Indonesia has around 5,350 traditional recipes, with 30 of them ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecel Lele
Pecel lele or pecak lele is an Indonesian deep-fried '' Clarias'' catfish dish originating from Lamongan, East Java, Indonesia. Dish It consists of catfish served with traditional ''sambal'' chili paste, often served with fried tempeh and/or tofu and steamed rice. It is a popular Javanese dish widely distributed in Indonesian cities, especially in Java. However, it is often associated with Lamongan town, west of Surabaya in East Java, as a majority of pecel lele sellers hail from this town. Often served in a street-side humble tent ''warung'' in Indonesian cities, pecel lele can be considered an affordable food for everybody. Today, due to the migration of Javanese people to neighboring countries, pecel lele can also be found in Singapore and Malaysia. Although it has a similar name, it should not be confused with another Javanese dish, ''pecel'', which is a vegetable dish served in peanut sauce. Pecel lele is not served in peanut sauce, but with '' sambal terasi'' (ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solanum Nigrum
''Solanum nigrum'', the European black nightshade or simply black nightshade or blackberry nightshade, is a species of flowering plant in the family Solanaceae, native to Eurasia and introduced in the Americas, Australasia, and South Africa. Ripe berries and cooked leaves of edible strains are used as food in some locales, and plant parts are used as a traditional medicine. Some other species may also be referred to as "black nightshade". ''Solanum nigrum'' has been recorded from deposits of the Paleolithic and Mesolithic era of ancient Great Britain, Britain and it is suggested by the botanist and ecologist Edward James Salisbury, Edward Salisbury that it was part of the native flora there before Neolithic agriculture emerged. The species was mentioned by Pliny the Elder in the first century AD and by the great herbalists, including Dioscorides. In 1753, Carl Linnaeus described six varieties of ''Solanum nigrum'' in ''Species Plantarum''. Description Black nightshade is a comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papaya
The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. It is grown in several countries in regions with a tropical climate. In 2022, India produced 38% of the world's supply of papayas. Etymology The word ''papaya'' derives from the Caribbean Taíno "paapaía" and is also the name for the plant. Some etymologists argue that the word comes from the Mayan "páapay-ya", which means "mottled sapote". However, the most commonly accepted etymology is the Taíno one, although it is possible that both word origins are interrelated. The name ''papaw'' or ''pawpaw'' is used alternatively for the fruit only in some regions, that name generally referring to ''Asimina triloba'', an unrelated tree and fruit. Description The papaya is a small, sparsely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ngapi
''Ngapi'' ( , ) is a pungent paste made of either fish or shrimp used in Burmese cuisine. ''Ngapi'' is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. ''Ngapi'' can be distinguished by the type of fish used to make it. ''Ngapi'' can come from whole fish (such as ''ngapi kaung''), from small fish (''hmyin ngapi'') or from prawns (''seinza ngapi''). ''Ngapi'' is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ''ngapi'', with some exceptions, is not intended for direct consumption. Similar fermented seafood pastes are common across the Southeast Asian cuisines, notably Malay ''belacan'' and Thai ''kapi'' and ''pla ra'', Lao '' padaek'', and Khmer '' prahok''. Etymology ''Ngapi'' is a compound word in the Burmese language, literally meaning "pressed fish". The Burmese term was borrowed into the Thai, Lao, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, are usually used to make a salad. Garden salads have a base of raw leafy greens (sometimes young "baby" greens) such as lettuce, arugula (rocket), kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types of salad include bean salad, tuna salad, bread salads (such as fattoush, panzanella), vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and dessert salads. Salads may be served at any point during a meal: * Appetizer salads – light, smaller-portion salads served as the first course of the meal * Side salads – to accompany the main course as a side dish; examples inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
