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Iga Penyet
Iga penyet ( en, Squeezed ribs) is Indonesian Eastern Javanese cuisine — fried beef spare ribs served with spicy sambal terasi. The fried beef ribs is squeezed against a mortar filled with sambal, and usually served with lalab vegetables and steamed rice. It was first popular in East Javanese Surabaya city, and now has spread across Indonesia. Etymology In Indonesian ''iga'' means ribs, while the term ''penyet'' in Javanese means "to squeeze", which refer to the serving method of squeezing the meat against mortar filled with spicy sambal using pestle. This ''penyet'' method of serving dishes is also applied to numbers of other dishes, such as empal penyet, ayam penyet (ayam goreng penyet) and ayam bakar penyet. See also * Ayam penyet * Javanese cuisine Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Definition Javanese cuisine refers exclusively to the ... [...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] |
Surabaya
Surabaya ( jv, ꦱꦸꦫꦧꦪ or jv, ꦯꦹꦫꦨꦪ; ; ) is the capital city of the Indonesian province of East Java and the second-largest city in Indonesia, after Jakarta. Located on the northeastern border of Java island, on the Madura Strait, it is one of the earliest port cities in Southeast Asia. According to the National Development Planning Agency, Surabaya is one of the four main central cities of Indonesia, alongside Jakarta, Medan, and Makassar. The city has a population of 2.87 million within its city limits at the 2020 census and 9.5 million in the extended Surabaya metropolitan area, making it the second-largest metropolitan area in Indonesia. The city was settled in the 10th century by the Kingdom of Janggala, one of the two Javanese kingdoms that was formed in 1045 when Airlangga abdicated his throne in favor of his two sons. In the late 15th and 16th centuries, Surabaya grew to be a duchy, a major political and military power as w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Bakar
Ayam bakar is an Indonesian and Malaysian dish, consisting of charcoal- grilled chicken. ''Ayam bakar'' literally means "grilled chicken" in Indonesian and Malay. Marination and spices In Java, the chicken is usually marinated with the mixture of '' kecap manis'' (sweet soy sauce) and coconut oil, applied with a brush during grilling. The '' bumbu'' spice mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, chilli pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while the ayam bakar Padang, Bali, Lombok and most of Sumatra are usually spicier and more reddish in colour due to the generous amount of chilli pepper, turmeric and other spices, and the absence of sweet soy sauce. The chicken pieces are usually partially cooked in the spice mixture using a small fire prior t ... [...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 chick ... [...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 mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empal
Empal gepuk ( Sundanese) or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to Sundanese cuisine of West Java, Indonesia. Ingredients The beef preferably used in this dish is shank part. First the beef is boiled until medium well, then being cut quite thick along the muscle fiber into half-palm size. Then using stone pestle and mortar, the beef pieces are beaten mildly to loosen the meat fibers and spread its size a little bit. The spices used in this dish are ground shallot, garlic, chili pepper, coriander, palm sugar and salt, mixed with bruised lemongrass, galangal, ''daun salam'' (Indonesian bay leaf), a little coconut milk and turmeric water. The meat pieces are cooked with the spices well until the spice are absorbed into the meat and the stock evaporate. Then the meat pieces are fried in coconut oil until the color darken and the meat is done. Empal gepu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, and rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since prehistory; today they are typically associated with the profession of pharmacy due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making grog; in masonry and in other typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar And Pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, and rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since prehistory; today they are typically associated with the profession of pharmacy due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making grog; in masonry and in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Language
Javanese (, , ; , Aksara Jawa: , Pegon: , IPA: ) is a Malayo-Polynesian language spoken by the Javanese people from the central and eastern parts of the island of Java, Indonesia. There are also pockets of Javanese speakers on the northern coast of western Java. It is the native language of more than 98 million people. Javanese is the largest of the Austronesian languages in number of native speakers. It has several regional dialects and a number of clearly distinct status styles. Its closest relatives are the neighboring languages such as Sundanese, Madurese, and Balinese. Most speakers of Javanese also speak Indonesian for official and commercial purposes as well as a means to communicate with non-Javanese-speaking Indonesians. There are speakers of Javanese in Malaysia (concentrated in the West Coast part of the states of Selangor and Johor) and Singapore. Javanese is also spoken by traditional immigrant communities of Javanese descent in Suriname, Sri Lanka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Language
Indonesian ( ) is the official and national language of Indonesia. It is a standardized variety of Malay, an Austronesian language that has been used as a lingua franca in the multilingual Indonesian archipelago for centuries. Indonesia is the fourth most populous nation in the world, with over 270 million inhabitants—of which the majority speak Indonesian, which makes it one of the most widely spoken languages in the world. James Neil Sneddon. ''The Indonesian Language: Its History and Role in Modern Society''. UNSW Press, 2004. Most Indonesians, aside from speaking the national language, are fluent in at least one of the more than 700 indigenous local languages; examples include Javanese and Sundanese, which are commonly used at home and within the local community. However, most formal education and nearly all national mass media, governance, administration, and judiciary and other forms of communication are conducted in Indonesian. Under Indonesian rule from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is considered the most consumed food in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200& ... [...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 and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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