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Kue Lapis In SINGAPORE
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. ''Kue'' is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. ''Kue'' are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of ''kue''. Because of the countries' historical colonial ties, ''Koeé'' (kue) is also popular in the Netherlands. Indonesian ''kue'' demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, ''wajik'', '' kue bugis'', '' klepon'', '' nagasari'', '' getuk'', and '' lupis'' are of native origin''; while bakpia'' and '' kue ku'' are of Chinese Peranakan origin, '' kue putu'' is derived from Indian puttu; on the other hand, '' lapis legit'', '' kue cubit'', '' kastengel'', '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
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 List of islands of Indonesia, islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. Tradition and characteristics Indonesia has around 5,350 traditional recipes, with 30 of them ...[...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] |
Peranakan
The Peranakan Chinese () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (region), Nanyang (), namely the British Empire, British, Portuguese Empire, Portuguese, and Dutch Empire, Dutch colonial ports in the Malay Peninsula and the List of islands of Indonesia, Indonesian Archipelago, as well as Singapore Island, Singapore. The Peranakan Chinese are often simply referred to as the Peranakans. Peranakan culture, especially in the dominant Peranakan centres of Malacca, Singapore, Penang, Phuket, and Tangerang, is characterized by its unique hybridization of ancient Chinese culture with the local cultures of the Nusantara (archipelago), Nusantara region, the result of a centuries-long history of transculturation and interracial marriage. Immigrants from the southern provinces of China arrived in significant numbers in the region between the 14th and 17th centuries, taking abode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Tortoise Cake
''Ang ku kueh'' (; Teochew Peng'im: ''ang⁵ gu¹ guê²''), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling. It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. As suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. Red tortoise cakes are shaped like tortoise shells because the Chinese traditionally believed that eating tortoises would bring longevity, good fortune and prosperity. Considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as Chinese New Year as offerings to the Chinese deities. Red tortoise cakes are also prepared for occasions that are culturally important to the Chinese such as a newborn baby's first month or birthdays of the elderly. Eating red tortoise cakes during thes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakpia
Hopia (; - the name it is known by in the Philippines) or Bakpia (; - the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in the urban centers of both nations around the past centuries. It is a widely available inexpensive treat and a favoured gift for families, friends and relatives. In Indonesia, it is also widely known as bakpia pathok, named after a suburb of Yogyakarta which specialises in the pastry. These sweet rolls are similar to bigger Indonesian ''pia'', the only difference being the size. Types of dough Flaky type The flaky type of ''bakpia'' uses Chinese puff pastry. Clear examples of this can be seen in China (especially Macau), Taiwan and countries with established Chinese diaspora communities such as Trinidad and Tobago and Guyana making this type the authentic Chinese ''hopia''. In addition, there is more skill involved in making this type of '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lupis (food)
Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. Lupis is one of many glutinous rice desserts from Indonesia. Lupis are sometimes cylindrically shaped like Lontong, or shaped like a triangle. Lupis is usually eaten with thick palm sugar syrup and with shredded coconut toppings. Often eaten at breakfast or as a side dish during the evening, lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java as well as West Sumatra. Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. Cooking method Lupis is made by first soaking glutinous rice in water, salt, and lime juice. After draining the water, the soaked glutinous rice is moved onto banana leaves in single-serving-size portions to be wrapped for shaping. The wrapped rice triangles are then put aside for the creation of the syrup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Getuk
Gethuk is an Indonesian- Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste. Other method to make gethuk is by grinding it with meat grinder and cut it into cubes. This kind of getuk also known as getuk lindri. While grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. Usually sold by seller that goes around the neighborhood in East Java. See also * Kue lapis * 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 Javan ... References Javanese cuisine Vegetarian dishes of Indonesia Kue Street food in Indonesia {{Indonesia-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasari
Nagasari is a traditional Indonesia steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. Etymology ''Naga'' in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word ''naga''. ''Sari'' means "beautiful; fertile; patient" or "seed; flower". ''Nagasari'' literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color. The word ''nagasari'' can also refer to: 1) a specific tree; 2) a specific batik pattern. Variants ''Nagasari'' comes in green color (the most common) and white (less common). The green color comes from pandan leaves extract. White nagasaris are called ''legendo'' in Magelang. In modern time, people start making different colors of nagasari. Blu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Klepon
''Klepon'' () or ''kelepon'' or ''kalalapun'', also known outside Java as ''onde-onde'' and ''buah melaka'', is a sweet rice cake ball filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional ''kue'' in Indonesian cuisine and have since spread throughout Southeast Asian cuisine. Ingredients and cooking method ''Klepon'' is a boiled rice cake filled with liquid palm sugar (''gula jawa/merah/melaka'') and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) and a paste made from the leaves of the pandan or dracaena plants ('' daun suji'') — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour. The small pieces of palm sugar are initially solid when inserted into the glutinous rice dough and rolled into balls. The balls are subsequently boiled, which melts the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Bugis
Kue bugis is Indonesian cuisine, Indonesian ''kue'' or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut or Koci Koci. Kue bugis, together with ''kue lapis'' and ''nagasari'' are among popular ''kue'' or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace as ''jajan pasar'' (market munchies). Ingredients and cooking method The cake is made of ''ketan'' (glutinous rice) flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes, ''santan'' (coconut milk), sugar and salt, and colored with ''suji'' or green colored Pandanus amaryllifolius, pandan. The sweet filling is made of grated coc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wajik
''Wajik'' or ''wajid'', also known as ''pulut manis'', is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesia, Indonesian ''kue'', and a ''kuih'' of Brunei, Singapore and Malaysia (especially in the state of Sabah). Definition The Great Dictionary of the Indonesian Language of the Language Center, official Indonesian dictionary describes wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram). Ingredients and shapes The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks. To enhance the aroma, wajik is often enhanced with aromatic ingredients such as Pandanus, pandan, vanilla, or brown sugar and durian. A variant called ''wajik kelapa'' uses coconut and palm sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
, Terminology of the Low Countries, informally Holland, is a country in Northwestern Europe, with Caribbean Netherlands, overseas territories in the Caribbean. It is the largest of the four constituent countries of the Kingdom of the Netherlands. The Netherlands consists of Provinces of the Netherlands, twelve provinces; it borders Germany to the east and Belgium to the south, with a North Sea coastline to the north and west. It shares Maritime boundary, maritime borders with the United Kingdom, Germany, and Belgium. The official language is Dutch language, Dutch, with West Frisian language, West Frisian as a secondary official language in the province of Friesland. Dutch, English_language, English, and Papiamento are official in the Caribbean Netherlands, Caribbean territories. The people who are from the Netherlands is often referred to as Dutch people, Dutch Ethnicity, Ethnicity group, not to be confused by the language. ''Netherlands'' literally means "lower countries" i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
