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Rendang
Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich dish of meat — most commonly beef (''rendang daging'') — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours. As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and ''Lebaran'' or ''Hari Raya'' (Indonesian popular words for both Eid al-Fitr and Eid al-Adha). Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei, as well as the Maranao in the Philippines. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed 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 islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...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] |
Ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), 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 and southern Thailand. 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 and its skin (woven palm leaf) removed. The inner rice cake is cut in 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'' (ketupat in chayote soup with tofu and boiled egg) and ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minangkabau Culture
Minangkabau culture is the culture of the Minangkabau ethnic group in Indonesia, part of the Indonesian culture. This culture is one of the two major cultures in the Indonesian archipelago which is very prominent and influential. Minangkabau culture adheres to a matrilineal system in terms of marriage, ethnicity, inheritance, and customary titles. The Minang people survive as the world's largest matrilineal adherents.Kuipers, Joel C. "Minangkabau". I''Indonesia: A Country Study''(William H. Frederick and Robert L. Worden, eds.). Library of Congress Federal Research Division (2011). The principles of Minangkabau custom are contained in the statement of "Adat basandi syarak, syarak basandi Kitabullah" (Adat is based on Sharia, Sharia is based on Koran) which means custom based on Islamic teachings. History Historically, Minangkabau culture originated from ''Luhak Nan Tigo'' (Minangkabau Highlands), which then spread to overseas areas in the west, east, north and south of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Sumatra
West Sumatra ( id, Sumatra Barat) is a province of Indonesia. It is located on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. The province has an area of , with a population of 5,534,472 at the 2020 census.Badan Pusat Statistik, Jakarta, 2021. The official estimate at mid 2021 was 5,580,232.Badan Pusat Statistik, Jakarta, 2022. West Sumatra borders the Indian Ocean to the west, as well as the provinces of North Sumatra to the north, Riau to the northeast, Jambi to the southeast, and Bengkulu to the south. The province is subdivided into twelve regencies and seven cities. It has relatively more cities than other provinces outside of Java, although several of them are relatively low in population compared with cities elsewhere in Indonesia. ' is the province's capital and largest city. West Sumatra is home to the Minangkabau people, although the traditional Minangkabau region is actually wider than the province's boundaries, coverin ... [...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 India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regu ... [...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] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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