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Sate Kambing
Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called lamb satay and goat satay. ''Sate kambing'' (goat satay) is very popular in the country, especially in Java, where several regional recipes appear; the most famous among others are ''sate kambing Jakarta'' (Jakarta lamb satay), ''sate kambing Tegal'' (Tegal lamb satay) from Central Java, ''sate Maranggi'' from West Java, and ''sate kambing Madura'' (Madura lamb satay) from East Java. Nevertheless, ''sate kambing'' (lamb satay) is a generic term to describes mutton satay in the region, regardless of their specific recipes. Ingredients Goats are a widely consumed domesticated animal in Indonesia. They can easily be seen roaming the country's villages and are also kept as livestock in backyards. In a country with a majority Muslim population, goat meat or mutton is one of the most pref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jombang Regency
Jombang Regency (; ) is a regency of East Java, Indonesia, situated to the southwest of Surabaya. The capital of the regency is the town of Jombang. The regency has an area of 1,159.50 km2 and a population of 1,202,407 at the 2010 censusBiro Pusat Statistik, Jakarta, 2011. and 1,318,062 at the 2020 census;Badan Pusat Statistik, Jakarta, 2021. the official estimate as of mid-2023 was 1,370,510 (comprising 690,361males and 680,149 females).Badan Pusat Statistik, Jakarta, 28 February 2024, ''Kabupaten Jombang Dalam Angka 2024'' (Katalog-BPS 1102001.3517) It became a regency in 1910. It was the birthplace of Abdurrahman Wahid, the 4th president of Indonesia. Administrative districts The regency is divided administratively into twenty-one districts (''kecamatan''), tabulated below with their areas and population totals from the 2010 censusBiro Pusat Statistik, Jakarta, 2011. and the 2020 census,Badan Pusat Statistik, Jakarta, 2021. together with the official estimates as of mid-2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...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] |
Sate Klatak
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. In Javanese, the act of roasting satay in an open fire is called "''klathak"''. This satay is quite different from other variants of satay, in that it uses mainly salt and a pinch of pepper as its main marinating seasoning. The skewers used to grill or roast the satay are made from iron, unlike other satays which use bamboo skewers. The iron skewers act as heat conductors and help the meat cook evenly from the inside. The satay is usually served with ''gulai'' (curry soup). The ''gulai'' is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes. See also * Indonesian cuisine * Javanese cuisine * Satay * Sate kambing Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori
is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for (grilled and skewered foods) in general. Preparation As it is designed for convenience and portability, is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by , however, restaurants may use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used. are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with ; after which t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Goat Dishes
This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (''Capra aegagrus hircus''). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Worldwide, goat meat is less widely consumed than pork, beef, and poultry. Goat dishes Curry dishes * * * gosht * * Rice dishes Kabsa can be made with goat meat and wild vegetables such as asparagus. This may be related to the origin of paella. * * ''Nasi goreng kambing'', fried rice served with goat meat in Indonesia and Malaysia Soups and stews * * Chanfana – Portuguese dish of goat stewed in red wine with garlic, laurel and fat * Chui jhal – A stew from Khulna, Bangladesh * Miscellaneous * Apohtin * Argentine mutton barbecue * Bhutan – A spicy dish prepared with goat tripe. A speciality in Nepal. * Bocksbraten, a specialty in the surroundings of Bamberg in Germany, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms. The word likely came to English in the late 17th century from the Persian , partly through Hindustani, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the Sri Lankan Malays, influences from the local Malay community. Satay may consist of diced or sliced Chicken (food), chicken, goat, Lamb and mutton, mutton, beef, pork, Fish (food), fish, other meats, or tofu; bamboo skewer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai
Gulai is a type of spiced stew commonly found in the culinary traditions of Indonesia, Malaysia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Minangkabau and Malay cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. ''Gulai'' is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Indonesian curry or Malay curry. The origins of ''gulai'' can be traced to Indian culinary influences introduced through maritime trade routes across the Indian Ocean. Over time, these foreign elements were adapted to local tastes with the incorporation of regional ingredients such as lemongrass, galangal, ginger and candlenut. This fusion gave rise to a distinctive style of curry-like stew in Maritime Southeast As ... [...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] |
