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Mie Celor
Mie celor ( in Indonesian) is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia. Next to pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra. Certain restaurants in Palembang specialised on serving and selling this flavourful shrimp noodles with their specific recipe inherited for generations. Ingredients It is made from rather large yellow wheat noodles, with the size similar to Japanese buckwheat noodle. The broth can be made from ''ebi'' ( dried shrimp) or fresh shrimp, cooked in rich coconut milk. The shrimp is the key ingredient that creates the savoury broth. The noodles are served with bean sprouts and hard boiled egg, and sprinkled with sliced fresh celery Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens' ... [...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] |
Shrimp And Prawn As Food
Shrimps and prawns are types of shellfish seafood that are consumed worldwide. Prawns and shrimps are crustacea and are very similar in appearance with the terms often used interchangeably in commercial farming and wild fisheries. A 1990s distinction made in Indian aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids that belong to different suborders of Decapoda. This has not been universally accepted. In the United Kingdom, the word "prawn" is more common on menus than "shrimp", whereas the opposite is the case in North America. Also, the term "prawn" is loosely used for larger types, especially those that come 30 (or fewer) to the kilogram — such as "king prawns", yet sometimes known as "jumbo shrimp". In Britain, very small crustaceans with a brownish shell are called shrimps, and are used to make the traditional English dish of potted shrimps. Australia and some other Common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foods Containing Coconut
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Kocok
Mie kocok (), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java. The dish consists of noodles served in rich beef consommé soup, ''kikil'' (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some recipes might add beef tripe. In Indonesian the term ''kocok'' means "shake", and it refers to the method of softening and cooking the noodles by shaking the noodles placed in a handled porous tin container while being simmered in hot water. The dish uses flat yellow noodles. To add taste and spiciness '' kecap manis'' (sweet soy sauce) and sambal might be added. A similar but slightly different chicken-based noodle dish from the neighboring city of Cirebon is called mie koclok. Other version There is another version of ''mie kocok'' in Aceh. The main ingredients are noodles, bean sprouts, and broth. The toppings may be boiled egg, grate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Goreng
Mie goreng (; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers ('' warungs'') to high-end restaurants. History In Indonesia, where mi goreng is one of the most widespread simple dishes, the dish's origin is associated with Chinese Indonesian cuisine. Chinese influences are evident in Indonesian food such as '' bakmi'', '' mi ayam'', '' pangsit'', '' bakso'', ''lumpia'', '' kwetiau goreng'', and ''mi goreng''. The dish is derived from Chinese ''chow mein'' and is believed to have been introduced by Chinese immigrants in Indonesia. Despite being influenced by Chinese cuisine, ''mi goreng'' in Indonesia has a definite Indonesian taste and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Aceh
Mie aceh or mi aceh ("Aceh noodle") is an Acehnese curried spicy noodle dish. Ingredients The thick yellow noodles are served with slices of beef, goat meat, lamb, mutton, and seafood, such as shrimp or crab. They are served in rich, hot and spicy curry-like soup. The '' bumbu'' spice mixture consist of black pepper, red chili pepper, shallot, garlic, cardamom, caraway, cumin and star anise. The noodle and spices are cooked with bean sprouts, tomato, cabbage and celery. Mie Aceh usually uses thick yellow noodles, in similar size to Japanese udon noodle and Italian spaghetti pasta. To ensure its authenticity, most of mie Aceh restaurant's noodles are home made. History Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup was an influence of the neighboring Indian cuisine, while the noodle was Chinese influence. The preference to mutton, goat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pempek
''Pempek'', ''mpek-mpek'' and also known as colloquially as ''empek-empek'' is a savoury Indonesian cuisine, Indonesian fishcake delicacy, made of Fish as food, fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called ''kuah cuka'' or ''kuah cuko'' (), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced cucumber to balance out the vinegar's sourness, or adding chili powder to giving the vinegar's spiciness. Origin ''Pempek'' is the best-known of Palembangese cuisine, Palembang's dishes. Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. Traditional folklore connects it with Chinese influences. Some suggests that pempek probably originated from ancient ''kelesan'', a steamed dish made of the mixture of sago dough with fish flesh, dated as early as Srivijayan era circa 7th century CE. Sago flour might be extracted from the trun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanching (cooking)
Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Boiled Egg
Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. History Eggs have a long history of use as a food source, following the history of the domestic Chicken, and recipes that include boiled eggs have been recorded since the first known cookbook, ''De re coquinaria'', in which at least one recipe calls for the use of preserved boiled eggs. Alexander Pope is recorded as having recommended the method o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. They are also featured in Cantonese cuisine, particularly in some dim sum dishes such as rice noodle rolls and '' zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. Dried shrimp are also used in Korean cuisine. In the dish ''mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes. In Japan, soba noodles can be found at fast food venues like to expensive specialty restaurants. Dried soba noodles are sold in stores, along with ''List of Japanese condiments#Mentsuyu, men-tsuyu'', or instant noodle broth, to make home preparation easy. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. Etymology The word ''soba'' (蕎麦) means "buckwheat" (''Fagopyrum esculentum''). The full name for buckwheat noodles is ''soba-kiri' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pempek
''Pempek'', ''mpek-mpek'' and also known as colloquially as ''empek-empek'' is a savoury Indonesian cuisine, Indonesian fishcake delicacy, made of Fish as food, fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called ''kuah cuka'' or ''kuah cuko'' (), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced cucumber to balance out the vinegar's sourness, or adding chili powder to giving the vinegar's spiciness. Origin ''Pempek'' is the best-known of Palembangese cuisine, Palembang's dishes. Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. Traditional folklore connects it with Chinese influences. Some suggests that pempek probably originated from ancient ''kelesan'', a steamed dish made of the mixture of sago dough with fish flesh, dated as early as Srivijayan era circa 7th century CE. Sago flour might be extracted from the trun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
