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Ayam
Ayam may refer to: * Ayam (cap), a Korean hat * Ayam (people), Kuwaiti citizens of Persian origins. *''Ayam'', the Melayu and Malay word for chicken, used in names of dishes and chicken or food-related entities: ** Ayam Brand, food company ** Ayam bumbu rujak, Indonesia traditional grilled chicken ** Ayam gulai, Indonesian curry dish ** Ayam goreng, Indonesian fried chicken ** Ayam goreng kalasan, Indonesia traditional fried chicken ** Ayam pansuh, Indonesian chicken dish ** Ayam penyet, Indonesian traditional fried chicken **Opor Ayam, Indonesian coconut milk chicken dish ** Soto ayam, a yellow spicy chicken soup with vermicelli * Al Ayam ("The Days"), referring to several newspapers`: **Al Ayam (Bahrain) ** Al Ayam (Malaysian) ** Al Ayam (Sudan) ** Al-Ayyam (other) * Amur Yakutsk Mainline - partially complete railway in Eastern Siberia Siberia ( ; rus, Сибирь, r=Sibir', p=sʲɪˈbʲirʲ, a=Ru-Сибирь.ogg) is an extensive geographical region, constituti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Goreng
Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. ''Ayam goreng'' literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Marination and spices Some versions of ''ayam goreng'' are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, for the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ''ayam goreng'' is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is called ''ungkep''. The chicken is then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Penyet
Ayam penyet ( Javanese for smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against the mortar to make it softer, and is served with sambal, slices of cucumbers, fried tofu, and tempeh. In Indonesia, ''penyet'' dishes such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo. ''Ayam penyet'' is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish. ''Penyet'' is a Javanese term for "squeezed" or "pressed," thus ''ayam penyet'' means "squeezed chicken." It is quite similar to another popular Indonesian fried chicken dish '' ayam geprek'', as both are fried chicken smashed and mixed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Goreng Kalasan
''Ayam goreng Kalasan'' ( jv, ꦄꦪꦩ꧀ꦒꦺꦴꦫꦺꦁꦏꦭꦱꦤ꧀, Ayam Gorèng Kalasan) is an Indonesian dish consisting of fried chicken topped with ''kremesan'', crisp bits of fried batter. The dish originates from the area surrounding the Kalasan Temple in Sleman, Yogyakarta, and has since spread nationwide, being considered a popular iteration of the ubiquitous ayam goreng. History ''Ayam goreng Kalasan'' (lit. Kalasan fried chicken) originates from Yogyakarta's Kalasan area, near the Prambanan Temple. The dish was created by Nini Ronodikromo from the village of Candisari, during the Japanese occupation of Java. Ronodikromo, better known as Mbok Berek, ran a small stall selling ''ayam goreng'' and created the dish after learning of a cooking technique taught by an unknown elderly man said to have come from the Baduy of West Java. The success of the dish cumulated to Mbok Berek's opening of a restaurant specialising in the dish, later visited and further ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Ayam (Bahrain)
''Al Ayam'' (meaning ''The Days'' in English) is an Arabic newspaper published in Bahrain and based in Manama. AlAyam Publishing was established on 7 March 1989, by a group of young Bahraini journalists which was unique in the Arab world. It is founded by the former information minister, Nabeel Al Hamer. History and profile The first issue of the ''Al Ayam'' in Arabic was published on 7 March 1989 and after that the daily ''Bahrain Tribune'' in English was published on 7 March 1997. Al Ayam group also published an entertainment weekly magazine '' Sada Al Osbou'' and a monthly magazine ''Gulf Panorama''. According to the latest surveys and studies that is made by specialized companies ''Al Ayam'' is the leading and the No.1 circulated newspaper in the Kingdom of Bahrain because of the variety of ideologies, credibility and the extensive coverage of local and international news. ''Al Ayam'' was the first newspaper in the MENA region to use the modern Information Technology in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Bumbu Rujak
Ayam bumbu rujak is a typical Indonesian Javanese food made from chicken meat which is still young and uses a red basic spice then grilled. A red base is a spice made from salt, garlic, onion, and red chili. (Indonesian) Called seasoning rujak because there are many spices besides chili, including brown sugar which is commonly used in fruit rojak sauce. (Indonesian) Ayam bumbu rujak often called ''ayam bakar bumbu'' rujak since it is grilled (Indonesian: ''bakar''), thus often regarded as one variant of various '' ayam bakar'' recipes. Actually, rujak seasoning is not only combined with chicken, but can also mix it with grilled fish, grilled duck, and others. Ayam bumbu rujak is from East Java, then its popularity has grown to various regions in Indonesia and is a favorite food of several people and circles. Rujak seasonings that are processed, become spicy, savoury and sweet taste produce a unique taste in chicken dishes. See also * Ayam kecap * Ayam taliwang * Ayam bak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Brand
Ayam Brand (simply known as Ayam) is a Singaporean multinational food company, specialising in prepared foods, including seafood, canned fish (sardines, mackerel, tuna) and canned vegetables, especially baked beans. Ayam's product offerings vary by country. The sole owner of Ayam Brand is a company called Ayam S.A.R.L. History Alfred Clouet, a French citizen, founded Ayam Brand in 1892 in Singapore, which was at that time part of British Malaya. The business focused on supplying food for colonial staff. They also produced building materials. At that historic era, the food brand was created to be a seal of quality, as canned food was then regarded as a luxury, inaccessible to the general public. Clouet took the rooster as the logo of the brand. The brand name was generated by local traders and consumers, as they started referring to the canned sardines or salmon as Ayam Brand (''ayam'' being the Malay word for 'chicken' or 'rooster'). In 1954, the company was taken over by the De ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Ayam
Soto ayam is a traditional Indonesian dish which uses ingredients such as chicken, ''lontong'', noodles, and rice vermicelli. Soto ayam is popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variant of '' soto'', a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes and Chinese celery leaves. Fried shallots are usually added as garnish. Coconut milk (''santan'') is also used as an additional ingredient. ''Koya'', a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. ''Krupuk'' or ''emping'' is also a common topping. Lalapan is usually served as a side dish. Variations Different regions have their own variation of this dish, for instance: * Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its ''koya'' topping. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam 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 is al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Ayam (Sudan)
''Al Ayam'' is a daily Sudanese newspaper. It is the oldest independent newspaper in Sudan. ''Al Ayam'' was founded by Mahjoub Mohamed Salih in 1958. Twice closed by the Sudanese government during the 1960s, it became a product of it in 1970. Salih did not publish it again until 1986. It was again closed from 1989 to 2000. In 2004, it was again closed, primarily for its reporting on the crisis in Darfur.{{Cite encyclopedia, last=Shinn, first=David H., title=Information Media, editor-last=Berry, editor1-first=LaVerle, url=https://www.loc.gov/rr/frd/cs/pdf/CS_Sudan.pdf, encyclopedia=Sudan: a country study, date=2015, publisher=Federal Research Division, Library of Congress The Library of Congress (LOC) is the research library that officially serves the United States Congress and is the ''de facto'' national library of the United States. It is the oldest federal cultural institution in the country. The librar ..., others=, year=, isbn=978-0-8444-0750-0, edition=5th, locatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Pansuh
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market. See also * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an o ... References Indonesian chicken dishes Malays ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Opor Ayam
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 The spice mixture (''bumbu'') includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. Opor ayam is also a popular dish for ''lebaran'' or Eid ul-Fitr , nickname = Festival of Breaking the Fast, Lesser Eid, Sweet Eid, Sugar Feast , observedby = Muslims , type = Islamic , longtype = Islamic , significance = Commemoration to mark the end of fasting in Ramadan , dat ..., usually eaten with ketupat and ''sambal goreng ati'' (beef liver in sambal). Opor ayam is a food that is very well known in Indonesia. This cuisine has been widely known in other regions, almost all parts of Indonesia. Opor ayam is actually boiled chicken which is given thick condiment from coconut milk which is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Ayam (other)
Al Ayam (Arabic for "The Days") may refer to: *Al Ayam (Bahrain), newspaper *Al Ayam (Sudan) ''Al Ayam'' is a daily Sudanese newspaper. It is the oldest independent newspaper in Sudan. ''Al Ayam'' was founded by Mahjoub Mohamed Salih in 1958. Twice closed by the Sudanese government during the 1960s, it became a product of it in 1970. Sa ..., newspaper See also * Al-Ayyam (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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