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Lemper
''Lemper'' is an Cuisine of Indonesia, Indonesian savoury snack made of glutinous rice filled with seasoned shredded Chicken (food), chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken is called ''lemper ayam'' (lit: chicken ''lemper''). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. ''Lemper'' are most often seen as snacks, but may sometimes be served as appetizers as well. ''Lemper'' usually has an elongated shape, similar to ''lontong''. ''Lemper'' is very similar to ''arem-arem'' and ''bakcang'' (Chinese zongzi), and also resembles Japanese onigiri. Ingredients and cooking method The glutinous rice is soaked and cooked with coconut milk and salt. The filling is made of shredded chicken breast, chicke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamprais
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. Lamprais is an Anglicised derivative of the Dutch word , which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper. History From 1658 until 1796, the coast of Sri Lanka was under Dutch rule. The Dutch Burghers (an ethnic group of mixed Dutch, Portuguese Burghers and Sri Lankan descent) came up with the dish. The dish itself is not a native dish to the Netherlands but is based on the Javanese meal ''lemper''. Lemper is a snack consisting of shredded seasoned meat and glutinous rice wrapped in a banana leaf. The Dutch in Dutch Ceylon are likely to have adapted this dish from the Dutch East Indies in the early 16th century. One of the first literary mentions of lamprais was in Hilda Deutrom's ''Ceylon Daily News Cookery Book'', published in 1929. Composition I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arem-arem
Arem-arem is an Indonesian- Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, '' tempeh,'' or '' oncom'', and eaten as a snack. It is sometimes also filled with minced meat or ''abon'' ( beef floss). Arem-arem is often described as a smaller size '' lontong'' with fillings, so it is sometimes also called ''lontong isi'' (). It is common in Java, and often found in Indonesian marketplaces as ''jajan pasar'' ("market munchies"), a type of '' kue'' (snack) offered there. Arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and is often presented in a snack box. It is quite similar to ''lemper'', but uses regular rice instead of sticky rice. Variants and fillings The rice is cooked with coconut milk, and stuffed with diced vegetables ( carrot, common bean, and potato), cooked minced meat (beef or chicken), ''abon'' (beef floss), or tofu, '' oncom'' and '' tempeh''. Ther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lontong
''Lontong'' () is an Indonesian cuisine, Indonesian dish made of compressed rice cake in the form of a Cylinder (geometry), cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ''ketupat'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young coconut leaf) fronds, while ''lontong'' uses banana leaves instead. It is commonly called ''nasi himpit'' (lit. "pressed rice") in Malaysia, despite being created using other methods. ''Arem-arem'' also known as ''lontong isi'' is a smaller version of ''lontong'' and "halal" distant relative of ''bakcang'', filled with vegetables and occasionally meat, eaten as a snack. The dish is usually served hot or at room temperature with peanut sauce-based dishes such as ''gado-gado'', ''karedok'', ''Ketoprak (food), k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastil
''Pastil'' is a Philippine cuisine, Filipino dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. ''Pastil'' is also known as ''patil'', ''patel'', ''patir'', or ''pater'' in Maranao language, Maranao; and ''paster'' in Iranun language, Iranun. Description The meat or fish component of the dish is known as the ''kagikit''. It is usually shredded beef or chicken. The meat is cooked similarly to ''Philippine adobo, adobo'' (but without the vinegar). It is boiled and then shredded. Garlic and onions are sautéing, sautéed in a pan and the shredded meat is added. Soy sauce (or oyster sauce), black pepper, and salt to taste are added and allowed to simmer until they evaporate. Palapa (condiment), Palapa or chili pastes are also traditionally added since Muslim Filipino dishes are almost always spicy. Shredded gri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onigiri
, also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''umeboshi'' (pickled Prunus mume, Chinese plum), salted salmon as food, salmon, ''katsuobushi'' (smoked and fermented bonito), kombu, ''tarako'' or ''mentaiko'' (pollock roe), or ''takanazuke'' (pickled brassica juncea, Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to Take-out, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or K ... [...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] |
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] |
Nasi Bakar
Nasi bakar ( Indonesian for "burned or grilled rice") refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with ''lidi semat'' (a small needle made of a central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma on the rice. The banana leaf package is opened upon consumption. It is a relatively newly developed Indonesian dish around the early 2000s, probably derived from nasi timbel rice wrapped in banana leaves. There are many variants of nasi bakar according to its ingredients, such as fried chicken, empal gepuk (fried beef), anchovy, peda fish, milkfish, salted fish, shrimp, mushroom, tempeh, tofu, salted duck egg etc. Gallery Image:Nasi Ayam Bakar.jpg, Wrapped nasi bakar ayam (chicken grilled rice) Image:Inside Nasi Ayam Bakar.jpg, Nasi bakar ayam, chicken rice baked in a banana leaf Image:Nasi bakar ayam tempe tahu Kelapa Gading.JPG, Nasi bakar ayam with tempeh and tofu I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
