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Bawang Goreng
Bawang goreng is an Indonesian crispy fried shallot condiment, commonly deep-fried, and a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to a crisp fried onion. Ingredients Compared to onions, shallots are much smaller in size and more intense in color — purplish red, locally known as ''bawang merah'' (lit. "red onion") in Indonesia. Shallots are thinly sliced and deep fried in plenty of cooking oil until golden crisp. They are often placed in a tight glass jar for next use. File:Shallot (Sambar Onion) (1).JPG, Shallots on sale in traditional market File:Woman chopping shallots.jpg, Chopping shallots thinly File:Sliced shallots for bawang goreng.JPG, Sliced shallots ready for frying File:Bawang goreng.JPG, ''Bawang goreng'' crispy deep fried shallot ready to use File:Bawang goreng onionku.jpg, Prepacked ready to use ''bawang goreng'' Uses ''Bawang goreng'' has a slightly bitter yet savoury flavour. Crispy fried shallots are ... [...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] |
Gado-gado
''Gado-gado'' ( Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced ''lontong'' (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, ''gado-gado'' was promoted as one of five national dishes of Indonesia; the others are soto, sate, nasi goreng, and rendang. Etymology The term ''gado'' or the verb ''menggado'' means to consume something without rice. In Indonesian Betawi, ''digado'' or ''menggado'' means to eat a certain dish (be it fish, meat, chicken, etc.) without rice. ''Gado-gado'' is made up of a rich mixture of vegetables, including potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, along with tofu, tempeh, and hard-boiled eggs. They are all mixed in peanut sauce dressing, sometimes also topped with ''krupuk'' and sprinkles of fried shallots. ''Gado-gado'' is d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing techniques. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kecap Manis
Sweet soy sauce (; ) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis'' is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (''tianmianjiang''). It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production. Ingredients Compared to ''kecap asin'', the mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water, and '' Aspergillus wentii'' mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent ''gula merah'' or ''gula jawa'' (palm s ... [...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] |
Krupuk
' (Javanese language, Javanese) is an Indonesian cuisine, Indonesian deep frying, deep-fried Cracker (food), cracker made from starch and other ingredients that serve as flavouring. They are a popular snack in parts of Southeast Asia, but are most closely associated with Indonesian cuisine, Indonesia. ''Kroepoek'' also can be found in the Netherlands, through their Dutch East Indies, historic colonial ties with Indonesia. Etymology ''Krupuk'' in Javanese language, Javanese means "fried side dish" (made of flour, mixed with other ingredients). The word was later absorbed into other languages and stylized according to local pronunciations. In Indonesia, Brunei, Malaysia, Thailand, Singapore, and the Philippines, ''krupuk'' is known under a general name with minor phonetic variations. It is called "" in Indonesian, while in Malay, it is "". In Dutch, it is "'" ("oe" being equivalent to "u"), which was also the Van Ophuijsen Spelling System, original spelling prior to the estab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emping
Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets either plain (original), salty, spicy, or sweet, depending on whether salt or caramelized sugar is added. Production Emping production is a home industry, with emping traditionally handmade in a labor-intensive process. The ''melinjo'' seeds are sauteed in a medium fire without oil, or sometimes using sand as a media. Some people boil the ''melinjo'' seeds to ease the peeling process. Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. Each of the gnetum seeds is whacked with a wooden hammer-like instrument or pressed with a stone cylinder to create flat and round emping, and later arranged in a tray made of weaved bamboo and sun-dried for a whole day. Each emping chip is commonly created from a single gnetu ... [...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] |
Semur (Indonesian Stew)
Semur () is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon). Sweet soy sauce and candlenuts are the most important ingredients in the ''semur''-making process because they serve to strengthen the flavor, yet they must be blended harmoniously with the other ingredients. In addition to the spices and seasonings, ''semur'' also consists of a wide range of main ingredients with variation in presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, and fish, and is often sprinkled with fried shallots or other variations according to the taste preferences of the communities in each region. Etymology ''Semur'' is derived from the Dutch verb ''"smoren"'', which means "to braise food". History and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gepuk
Empal gepuk 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 the Sundanese cuisine of West Java, Indonesia. Ingredients The beef preferably used in this dish is beef shank. In There are several steps to prepare ''empal gepuk''. First, the beef is boiled until medium well, then cut quite thickly 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 they are absorbed into the meat and the stock evaporate. Then the meat pieces are fried in coconut oil until the colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Uduk
''Nasi uduk'' (; Javanese script: ) is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi and Javanese culinary traditions. Etymology The '' Kamus Besar Bahasa Indonesia'' describes nasi uduk as rice cooked with coconut milk and seasoned with spices. According to the book ''Kuliner Betawi Selaksa Rasa & Cerita'' (2016) written by Akademi Kuliner Indonesia, the term ''uduk'' etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers. Another theory suggests that the term ''uduk'' is related to the term ''aduk'' which means "mix", thus nasi uduk means "mixed rice". On the other hand, some people connected the etymology to the Javanese traditions. Sultan Agung of Mataram called this rice dish ''wuduk'', from the Arabic word ''tawadhu which means being humble before God''.'' Depending on the dialect used, it can be referred to as ''uduk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubur Ayam
Bubur ayam ( Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' or chai poh (preserved vegetables), fried soybean, crullers ('' youtiao'', known as ''cakwe'' in Indonesia and ''cakoi'' in Malaysia), both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and '' kerupuk'' (Indonesian-style crackers). Unlike many other rice dishes, the dish is not spicy as the '' sambal'' or chili paste is often served separately. It is a favourite breakfast food, served by humble travelling vendors, '' warung'' (small local shops), fast food establishments, and five-star hotel restaurants. Travelling ''bubur ayam'' vendors frequently pass through residential streets in the morning selling the dish. Origin and variations The origin of ''bubur ayam'' was derived from Chinese chicken cong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
