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Lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a 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 of steamed rice. The texture is similar to those of ''ketupat'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young coconut leaf) fronds, while ''lontong'' uses banana leaf instead. It is commonly called ''nasi himpit'' (lit. "pressed rice") in Malaysia, despite being created using other methods. ''Arem-arem'' is a smaller version of ''lontong'', 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'', other traditional salads, and satay. It can be eaten as an accompaniment to coconut milk-based soups, such as ''lontong sayur'', '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arem-arem
Arem-arem is an Indonesian- Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, ''tempeh'' or ''oncom'', sometimes also filled with minced meat or ''abon'' ( beef floss), and eaten as snack. Arem-arem is often described as a smaller size ''lontong'' snack with fillings, thus sometimes also called ''lontong isi'' (lit. "filled lontong"). It is a common snack in Java, and commonly found in Indonesian marketplaces as ''jajan pasar'' ("market munchies") as a type of '' kue'' (snack) offered there. Arem-arem is often served as traditional ceremony, family gathering, birthday, office meetings, and often presented in a snack box. It is quite similar to '' lemper'', but use regular rice instead of sticky rice ''lemper''. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burasa
''Burasa'' () (also ''burasa, ''burasak'' or ''buras'') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to ''lontong'', but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. It is often consumed as a staple to replace steamed rice or ''ketupat'', and a popular accompaniment to a rich dish of chicken braised with galangal (''ayam masak lengkuas'' in Malay, ''likku'' or ''lekku'' in Buginese). ''Burasa'' is made by steaming the rice until half-cooked, then cooking further in coconut milk mixed with '' daun salam'' (Indonesian bay leaf) and salt until all of the coconut milk is absorbed into the rice. Then the half-cooked coconut milk rice is wrapped inside banana leaves in cylindrica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemang
Lemang ( Minangkabau: ''lamang'') is a Minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Originating in Indonesia, it is also found in Singapore, Malaysia, and Brunei, as similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia. Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha. History Sticky rice in bamboo is known as a ubiquitous traditional food in many traditional Southeast Asian communities. In Minangkabau culture, lemang or ''lamang'' is a traditional food which consists of glutinous rice or tapai that are used in various traditional ceremonies, mainly in West Sumatra, Indonesia. According to Minangkabau tradition, the cooking technique of lemang was first introduced by Sheikh Burhanuddin. However, lemang are al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore and southern Thailand. It is commonly described as "packed rice", although there are other types of similar packed rice such as '' lontong'' and '' bakchang''. ''Ketupat'' is cut open and its skin (woven palm leaf) removed. The inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. It is usually eaten with '' rendang'', '' opor ayam'', ''sayur labu'' (chayote soup), or ''sambal goreng hati'' (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or '' gado-gado'' (mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes such as ''ketupat sayur'' (ketupat in chayote soup with tofu and boiled egg) and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepet
Lepet ( Javanese), Leupeut ( Sundanese), or Lepat (Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a '' janur'' (young coconut leaf) or palm leaf. It is a delicacy commonly found in Javanese and Sundanese cuisine (of Java, Indonesia), and often consumed as a snack. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts. Lepet is made by steaming the ''ketan'' (sticky rice) until half cooked in coconut milk then mixed with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside ''janur'' (young yellowish coconut leaf) in a cylindrical-shape and secured with strings made from coconut leaf fibers (or any kind of strings). The rice packages inside the coconut leaf are then steamed further until completely cooked. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/ vegans. People from different communities often eat together, while being mindful of each other's culture and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethnic Malays, Malays, Chinese Malaysian, Chinese and Indian Malaysian, Indians. The remainder consists of the Dayak people, indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian cuisine, Indonesian, Filipino cuisine, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arabian cuisine, Arab, Thai cuisine, T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed 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] |
Tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles '' rempeyek''. The his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. ''Gulai'' is often described as Indonesian curry, although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, although Indonesian, Malaysian, and Singaporean cuisine also recognise ''kari'' (curry). Ingredients The ''gulai'' sauces commonly have a thick consistency with a yellowish colour because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. In Malaysia, kerisik is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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