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List Of Indonesian Dishes
This is a list of selected dishes found in Indonesian cuisine. Staple foods Main dishes Curries Meals Soy-based foods Preserved meats Rice dishes and porridges Congees and porridges Rice cake dishes Rice dishes Noodle dishes Soups and stews Salads and vegetable dishes Breads and sandwiches Snacks and starters Savoury snacks Sweet snacks Crackers, chips, and crisps Sweet desserts Cheeses Beverages Seasonings and condiments Common ingredients Spices * Anise (''Adas Manis'') * Asam kandis (dried fruit of ''Garcinia xanthochymus'') * Asam sunti (dried fruit of ''Averrhoa bilimbi'') * Candlenuts (''Kemiri'') * Cardamom (''Kapulaga'') * Chili (''Cabai'') * Cinnamon (''Kayu Manis'') * Clove (Cengkeh) * Coriander seeds (''Ketumbar'') * Cumin seeds (''Jinten'') * Fennel (''Adas'') * Fenugreek (Klabet) * Fingerroot (''Temu Kunci'') * Galangal (''Lengkuas'') * Garcinia atroviridis (''Asam Gelugur'') * Garlic (Bawang putih) * Shallot (Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tumpeng Kompas 1
Tumpeng ( Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the '' slamatan'' ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with ''kunyit'' (turmeric)). The rice cone is erected in the (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian culinary icons and gave it the status of official national dish of Indonesia in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions." History and tradition People in Java, Bali and Madura usually make tumpeng to celebrate important events. However, all Indonesians are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. ''Gulai'' is often described as Indonesian curry, although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, although Indonesian, Malaysian, and Singaporean cuisine also recognise ''kari'' (curry). Ingredients The ''gulai'' sauces commonly have a thick consistency with a yellowish colour because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. In Malaysia, kerisik i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually 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'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jackfruit
The jackfruit (''Artocarpus heterophyllus''), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family ( Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, and Malaysia. The jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. It bears the largest fruit of all trees, reaching as much as in weight, in length, and in diameter. A mature jack tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The ripe fruit is sweet (depending on variety) and is more often used for desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Gudeg
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 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), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gudeg
Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish-brown color to the dish. It is often described as "green jack fruit sweet stew". Serving Served on its own, gudeg can be considered as a vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as ''opor ayam'' (chicken in coconut milk) or '' ayam goreng'' (fried chicken), ''telur pindang'', ''opor telur'' or just plain hard-boiled egg, tofu and/or tempeh, and ''sambel goreng krechek'' a stew made of crisp beef skins. Variations There are several types of gudeg; dry, wet, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tiwul 130116-33814 Bli
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 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), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called ''saksak'', ''rabia'' and ''sagu''. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste ( papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchangea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papeda (food)
Papeda, or ''bubur sagu'', is a congee made from sago starch that is a staple food of the indigenous people in eastern Indonesia, namely parts of Sulawesi, Maluku Islands and Papua. It is also widespread in Papua New Guinea and serves as a counterpart of central and western Indonesian cuisines that favour rice as their staple food. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called ''tumang'', in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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