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Kripik Sanjai
Keripik sanjai or keripik sanjay ( Jawi: كاروڤواق سنجاي; Minangkabau: ''karupuak sanjai'') is a Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia. It made from thinly sliced cassava deep fried in ample of coconut oil until crispy. It is commonly called ''keripik singkong'' in Indonesia, but this Minang version is probably the most popular of ''keripik singkong'' in Indonesia. And yet, the sweet, hot and spicy ''keripik sanjai balado'' is also the most famous variant of ''keripik sanjai''. There are three types of kripik sanjai: # ''Keripik sanjai tawar'' is a plain variant that only add salt for flavour # ''Keripik sanjai saka'' is sweet tasting variant coated with palm sugar. # ''Keripik sanjai balado'', coated with '' balado bumbu'' made from the mixture of ground palm sugar and red chili pepper paste, it is the most famous variant. See also * Balado * Banana chips * Potato chips * List of deep fried foods This is a list of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. Types The predominant sources of palm sugar are the Palmyra, date, nipa, sugar and coconut palms. The Palmyra palm (''Borassus'' spp.) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, timber, use as a writing material, and in food products. Palm sugar is produced from sap ('toddy') from the flowers. The date palm has two species, ''Phoenix dactylifera'' and '' P. sylvestris'', and both are sources of palm sugar. ''P. dactylifera'' is common in the Mediterranean and Middle East. ''P. sylvestris'' is native to Asia, mainly Pakistan and India. Date palms are cultivated mainly for dates. Palm sugar is made from the tree's sap. The nipa palm ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padang Cuisine
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as ''Masakan Padang'' (Padang cuisine, in English usually the simpler Padang food) after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by ''perantauan'' (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore. Padang food is famous for its use of coconut milk and spicy chili. Minang cuisine consists of three main elements: '' gulai'' (curry), ''lado'' (chili pepper) and ''bareh'' (rice). Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine demonstrate Indian and Middle Eastern influences, with dishes cooked in curry sauce with coconut milk and the heavy use of spice mixtures. Because most Minangka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Deep Fried Foods
This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, the food is then prepared quickly. Deep fried foods * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * ** Czech '' Smažený sýr'' ** Slovakian '' Vyprážaný syr'' * * * * * * * * * * * ('' Coxinha'') * * * : * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * – the Puerto Rican version * * * ** * * * * * * * * * * * * * * * * – some varieties are deep fried * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Chips
A potato chip (North American English; often just chip) or crisp (British and Irish English) is a thin slice of potato that has been either deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives. Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenue of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year ($46.1 billion). History The earliest known recipe for something similar to today's potato chips is in William Kitchiner's book '' The Cook's Oracle'' published in 1817, which was a bestseller in the United Kingdom and the United States. The 1822 edition's recipe for " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Chips
Banana chips (sometimes called banana crisps) are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties (" cooking bananas" or plantains) like the Saba and Nendran cultivars. They can be sweet or savory, and can be covered with sugar, honey, salt, or various spices. Banana chips are the only processed banana product with significant international trade. The main exporter of banana chips worldwide is the Philippines. Export markets for banana chips are also established in Thailand and Indonesia. Fried Fried banana chips are usually produced from under-ripe banana slices deep-fried in sunflower oil or coconut oil. These chips are dry (like potato chips), contain about 4% water (table), and can be salted, spiced, sugar coated or jaggery coated. Sometimes banana flavoring is added. If ripe dessert bananas are used, they come out soggy. They are used for desserts, not for dry chips. Dried Some varieties of banana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bumbu (seasoning)
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes ''bumbu'' as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. Unlike Indian cooking tradition that favours dried spice powder mix, Indonesian cuisine is more akin to Thai, which favou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balado (food)
Balado is a type of hot and spicy '' bumbu'' (spice mixture) found in Minang cuisine of West Sumatra, Indonesia It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and kaffir lime (leaves, fruit, or both) in coconut or palm oil. The ingredients are quite similar to '' sambal'' hot chili paste. However, unlike ''sambal''—which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable for fried prawns, squid, fish (whole or cutlets), chicken, fried boiled eggs, fried beef, eggplant or potatoes. Because of its almost identical ingredients and technique, the term ''balado'' is often interchangeable with ''sambal goreng'' (lit.: "fried sambal"). Nevertheless, the term ''balado'' is more specifically ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Oil
frameless , right , alt = A cracked coconut and a bottle of coconut oil Coconut oil (or coconut butter) is an edible oil derived from the wick, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat; in warmer climates during the summer months it is a clear thin liquid oil, melting at warmer room temperatures of around . Unrefined varieties have a distinct coconut aroma. It is used as a food oil, and in industrial applications for cosmetics and detergent production. Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food.Media summary: Production Oil production is dependent upon palm cultivation. Oil production is thus threatened by coconut pests. This means most significantly the ''Oryctes'' rhinoceros beetles especially the Asiatic Rhinoceros Beetle ('' O. rhinoceros'') and the Red Palm Weevil ('' Rhynchophorus ferrugineus''). Coconut oil can be extracted through a wet or dry process. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kripik
''Kripik'' or ''keripik'' are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar. Together with ''krupuk'', the etymology of the term ''kripik'' is believed as an onomatopoeia in Indonesian to describe the crunch sound of this crispy snack. ''Kripik'' (chips) and '' krupuk'' (crackers) are an integral part of Indonesian cuisine. ''Kripik'' commonly are made from dried slices of roots and tubers. The most popular are '' kripik singkong'' (cassava crackers) and ''kripik pisang'' (Banana chips); other types of fruit, yam or tuber crackers are also available. Kripik and krupuk ''Kripik'' is closely related to '' krupuk'' since it is popularly considered as a smaller sized ''krupuk''. In Indonesia, the term ''krupuk'' refers to a type of re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padang Food
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as ''Masakan Padang'' (Padang cuisine, in English usually the simpler Padang food) after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by ''perantauan'' (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore. Padang food is famous for its use of coconut milk and spicy chili. Minang cuisine consists of three main elements: '' gulai'' (curry), ''lado'' (chili pepper) and ''bareh'' (rice). Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine demonstrate Indian and Middle Eastern influences, with dishes cooked in curry sauce with coconut milk and the heavy use of spice mixtures. Because most Minangkaba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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