|
Street Food Of Indonesia
Indonesian street food is a collection of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at ''warung'' food stalls or food carts. Street food in Indonesia is a diverse mix of local Indonesian, Chinese, and Dutch influences. Indonesian street food is usually cheap, offers a great variety of food of different tastes, and can be found at every corner of the city. Most Indonesian street food is affordable, with prices usually less than 1 US dollar (around 15,000.00 rupiah). However, there are also some street foods that are priced more than 20,000 rupiah (1.30 US dollar). Indonesian street food is often colloquially called as ''kaki lima'' ( Indonesian for "five-feet") or ''jajanan kaki lima'' ("five-feet buys"), which refer to five foot way pedestrian pavements along the street that are often occupied by street hawkers selling food. In 2015, the Cooperatives, Micro, Small and Medium Enterprises and Trade Agency recorded that Jakarta has around 56,000 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of gl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can be grouped into the more basal (phylogenetics), basal jawless fish and the more common jawed fish, the latter including all extant taxon, living cartilaginous fish, cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single Class (biology), class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are ectotherm, cold-blooded, their body temperature varying with the surrounding water, though some large nekton, active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communication in aquatic animals#Acoustic, communicate acoustically with each other, such as during courtship displays. The stud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siomay
Siomay (also somai) () is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese shumai. It is considered a light meal, similar to the Chinese dim sum. It is traditionally made from pork but is frequently substituted with ''tenggiri'' (Spanish mackerel), as many Indonesians observe the ''halal'' dietary law. Sometimes other types of seafood such as tuna, mackerel, and prawn or poultry such as chicken also can be used to make siomay. Other complements to siomay include steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is often cut into bite-size pieces and topped with peanut sauce, sweet soy sauce, chili sauce, and a dash of lime juice. Origin and varieties Siomay is ubiquitous in Indonesian cities; it is one of the most popular snacks or light meals in Indonesia. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut Sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay, poured over vegetables as salad dressing such as in ''gado-gado'', or as a dipping sauce. Ingredients Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it. Regional Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rojak
Rujak ( Indonesian spelling) or rojak ( Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. There is a variety of preparations, especially in Indonesian cuisine, and rujak is widely available throughout the country. While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with shrimp paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore, where a notable variant shows influence from Indian Muslim cuisine. Etymology The word "rujak" comes from the word ''rurujak'', as attested in the ancient Taji Inscriptions (901 CE) from the era of the Mataram Kingdom in Central Java. The dish was later introduced to other regions and neighboring countries by the Javanese diaspo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto (food)
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called ''soto'', whereas foreign- and Western-influenced soups are called ''sop''. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is available everywhere from warungs and open-air eateries to fine-dining restaurants and luxurious hotels. Due to the proximity and significant numbers of Indonesian migrants in neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisines. Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country as well, where it is spelled saoto. History In the Indonesian archipelago, soto is known by different names. In the local Javanese dialect, it is called ''soto'', and the dish also reached Makassar where it is called ''coto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakso
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. '' Mie bakso'' refers to bakso served with yellow noodles and rice vermicelli, while ''bakso kuah'' refers to bakso soup served without noodles. ''Bakso'' can be found all across Indonesia, from street vendors to high-class restaurants. Along with '' soto'', ''satay'', and ''siomay'', ''bakso'' is one of the most popular street foods in Indonesia. Today, various types of ready-to-cook ''bakso'' are also available as frozen foods sold in supermarkets in Indonesia. It is usually eaten with noodles. Ingredients, contents, and serving ''Bakso'' is commonly made from finely ground beef with a small quantity of tapioca flour and salt. However, bakso can also be made from other ingredients, such as chicken, pork, fish, or shrimp. Unlike othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Goreng
''Ayam goreng'' is an Indonesian cuisine, Indonesian and Malay cuisine, Malay dish consisting of deep fried, deep-fried chicken (food), chicken in Cooking oil, oil. ''Ayam goreng'' literally means "fried chicken" in Indonesian language, Indonesian, Malay language, Malay, and also in many Languages of Indonesia, Indonesian regional languages (e.g. Javanese language, Javanese). Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour. In 2024, TasteAtlas ranked ''ayam goreng'' as one of the best fried chicken dishes and the best traditional chicken dishes in the world. Marination and spices Some versions of ''ayam goreng'' are neither coated in Batter (cooking), batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
