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Sambal Goreng Udang
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. It is made of shrimp, either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil. Ingredients The ''bumbu'' (spice mixture) used in sambal shrimp includes shallot, garlic, candlenut, ginger, shrimp paste, turmeric, galangal, and red chili pepper; all mixed and ground with salt and water. Additionally, bruised lemongrass, ''daun salam'' (Indonesian bayleaf), and kaffir lime leaves are then added and stir-fried in cooking oil (usually palm or coconut oil) until the spice mixture releases its aroma. The cleaned shrimps, either with or without the peel, are stir-fried together until they are cooked. Additional ingredient might be added, such as green beans and quail eggs, fried diced potato, tofu, or green stinky beans. Variants Shrimp cooked in sambal chili paste is quite common in various cooking traditions of Indonesia; from Minangkaba ... [...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 Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea, Indonesia is the world's largest archipelagic state and the List of countries and dependencies by area, 14th-largest country by area, at . With over 280 million people, Indonesia is the world's List of countries and dependencies by population, fourth-most-populous country and the most populous Islam by country, Muslim-majority country. Java, the world's List of islands by population, most populous island, is home to more than half of the country's population. Indonesia operates as a Presidential system, presidential republic with an elected People's Consultative Assembly, legislature and consists of Provinces of Indonesia, 38 provinces, nine of which have Autonomous administrative divisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Bean
Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean ('' Lablab purpureus'') are used in a similar way. Green beans are known by many common names, including French beans, string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or "" to distinguish them from yardlong beans. They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas. Uses As common food in many countries, green beans are sold fresh, canned, and frozen. They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes 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'' soups. There are at least 212 variants of sambal in Indonesia, most of which originate in Java. History Sambal is often described as a hot and spicy Indonesian relish. However, its m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Indonesia
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 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] |
List Of Shrimp Dishes ...
This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many different dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * Shrimp in fish sauce See also * Fried shrimp: various kinds of fried shrimp * List of seafood dishes * Lists of prepared foods References {{Lists of prepared foods Shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ... [...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 to be served with various types of seafood, such as fried prawns, squid, fish (whole or cutlets), as well as other ingredients, such as chicken, fried boiled eggs, fried beef, eggplant, and potatoes. Because of its almost identical ingredients and technique, the term ''balado'' is often interchangeable with ''sambal gor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minangkabau Cuisine
Padang cuisine or Minangkabau cuisine 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'' 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, Philippines, Brunei, 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 are influenced by Indian and Middle Eastern cuisine, with dishes cooked in curry sauce with coconut milk and a wide variety of spice mixes. Because most Minangkabau people are Muslims, Minan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manado Cuisine
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, generous amount of spices, extra-hot condiments, exotic meats, and European-influenced cakes and pastries. Popular Manadonese dishes include tinutuan (Manado-style vegetable and rice congee), cakalang fufu (smoked skipjack tuna), cakalang noodle, Paniki (food), paniki (spiced fruit bat), chicken or various fish and seafood spiced in rica-rica or woku spices, chicken tuturuga, and brenebon. Although not as popular and widely distributed as Padang food and Sundanese cuisine, there is increasing awareness of Manadonese cuisine in the Indonesian cuisine scene. Numbers of Manadonese restaurants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balinese Cuisine
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese cuisine, Chinese and Indian cuisine, Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations. Rice, the primary grain is almost always consumed as a staple accompanied with vegetables, meat and seafood. Pork, chicken, fruit, vegetables and seafood are widely utilized, however as in most Hindu communities, beef is never or rarely consumed. Bali is a popular tourist destination, and the area has many cooking schools with daily c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Cuisine
Javanese cuisine () is the cuisine of Javanese people, a major Native Indonesian, ethnic group in Indonesia in the provinces of Central Java, Yogyakarta, and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese people, Sundanese, Madurese people, Madurese, Betawi people, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tends to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundanese Cuisine
Sundanese cuisine (; ) is the cuisine of the Sundanese people of West Java, Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto (food), Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and ''cartilage, kikil''. Ingredients Fresh water fishes su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Cuisine
Malay cuisine (; Jawi script, Jawi: ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos (Keeling) Islands, Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is ''belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chili pepper, chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
