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Nasi Tempong
Nasi tempong (; Pegon: ) is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consists of steamed rice with boiled vegetables (includes boiled spinach, cosmos and basil leaves), tofu, tempeh, corn fritter and fried ariid catfish. This rice dish served with '' kencur'' sambal or ''terasi'' sambal. The "tempong" term is a word in Osing language which means "to be slapped" in English. Thus the nasi tempong named because the spicy taste of ''nasi tempong'' which giving a sensation like being slapped. See also *Cuisine of Indonesia *Javanese cuisine * Nasi ambeng * Nasi bakar *Nasi campur * Nasi gandul *Nasi goreng ''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a me ... * Nasi pecel References {{Rice dishes Javanese cuisine Indonesian rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osing Language
The Osing language (Osing: ''Basa Using''; ), locally known as ''the language of Banyuwangi'', is the Modern Javanese dialect of the Osing people of East Java, Indonesia. The Osing dialect uses a special diphthongization (changing the vowel ''i'' to ''ai'' and the vowel ''u'' to ''au'') which is not found in any other Javanese dialect. Some Osing words have the infix /-y-/ 'ngumbyah', 'kidyang', which are pronounced /ngumbah/ and /kidang/ in standard Javanese, respectively. A dictionary of the language was published in 2002 by Hasan Ali, an advocate for the language's use in Banyuwangi. Vocabulary Divergent Osing vocabulary includes: *''osing/sing'' 'not' (standard Javanese: ''ora'') *''paran'' 'what' (standard Javanese: ''åpå'' Paran in standard Javanese mean existing) *''kadhung'' 'if" (standard Javanese: yèn, lèk, nèk, dhonge) *''kelendhi'' 'how' (standard Javanese: kepiyè, piyè) *''maning'' 'again' (standard Javanese: manèh, the Banyumasan dialect and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Fritter
Corn fritters are fried cakes of a dough or batter made of, or containing, a featured quantity of corn kernels. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Americas, the Southern United States, as well as Indonesia where they are known as '' perkedel jagung'' or '' bakwan jagung''. History Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn frit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Goreng
''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir frying, stir-fried rice in a small amount of cooking oil or margarine, typically spiced with ''kecap manis'' (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chili pepper, chilli and accompanied by other ingredients, particularly egg (food), egg, Chicken as food, chicken and prawns. ''Nasi goreng'' is sometimes described as Cuisine of Indonesia, Indonesian stir-fried rice, in other sources, it is also referred to as Malaysian cuisine, Malaysian fried rice. The dish is widely enjoyed in various parts of Southeast Asia, including in Bruneian cuisine, Brunei and Singaporean cuisine, Singapore, where it holds cultural significance comparable to that in Indonesia and Malaysia. Nasi goreng has expanded beyo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Gandul
Nasi gandul or in Javanese sega gandhul ( Hanacaraka: ꦱꦼꦒꦒꦤ꧀ꦝꦸꦭ꧀) is a rice dish served in rich, sweet, savoury and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia. Nasi gandul consists of steamed rice topped with slices of beef served in spicy soup with savoury flavour in golden-brownish colour. Nasi gandul is somewhat quite similar to other Indonesian dishes; beef semur, tongseng and Javanese gulai. Etymology The term ''gandul'' in Javanese language means "hanging". The name was derived from the way of travelling vendor selling this food in the past; i.e. by using ''pikulan'' or balancing rod; in which the rice and other ingredients are placed "hanging" on the rod. Today however, most of nasi gandul sellers are not mobile and not travelling anymore; most open modest ''warung'' eatery instead. Ingredients Nasi gandul uses slices of beef, sometimes offals are also included; cooked in spicy and savoury coconut milk-based soup. The spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Campur
Nasi campur (Indonesian language, Indonesian and Malay language, Malay for 'mixed rice'; ), also known as nasi rames () or sego campur (; ) in Java, refers to an Indonesian cuisine, Indonesian and Malay cuisine, Malay dish of a scoop of ''nasi putih'' (steamed rice, white rice) accompanied by small portions of several other dishes, including meats, vegetables, peanut, peanuts, eggs, and fried-shrimp krupuk. Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia, Malaysia, Singapore, Brunei, and southern Thailand, and also popular in the Netherlands through its colonial ties with Indonesia. This concept has parallels across Asia and the Pacific islands, Pacific: in Thailand, it is known as khao kaeng (), and in Vietnam as cơm bình dân. In the Philippines, the carinderia offers a similar meal style, and in Japan, it is called ''ichijū-sansai''. Similarly, in Hawaii, it is known ... [...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] |
Nasi Ambeng
Nasi ambeng () is an Indonesian ( Javanese) fragrant rice dish that consists of—but is not limited to—steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken ''rendang'', ''sambal goreng'' (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, ''tempeh'', and long beans) ''urap'', '' bergedel'', and '' serunding''. It is a popular food in Javanese cuisine, especially within the Javanese diaspora communities in Singapore and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments. Nasi ambeng is often served communal dining-style on a platter to be shared among four to five people, especially during festive or special occasions such as a kenduri. See also *Nasi campur *Nasi bakar *Javanese cuisine *Tumpeng Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Indonesia
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 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] |
English Language
English is a West Germanic language that developed in early medieval England and has since become a English as a lingua franca, global lingua franca. The namesake of the language is the Angles (tribe), Angles, one of the Germanic peoples that Anglo-Saxon settlement of Britain, migrated to Britain after its End of Roman rule in Britain, Roman occupiers left. English is the list of languages by total number of speakers, most spoken language in the world, primarily due to the global influences of the former British Empire (succeeded by the Commonwealth of Nations) and the United States. English is the list of languages by number of native speakers, third-most spoken native language, after Mandarin Chinese and Spanish language, Spanish; it is also the most widely learned second language in the world, with more second-language speakers than native speakers. English is either the official language or one of the official languages in list of countries and territories where English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terasi
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia. In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around before sixth century. According to ''Carita Purwaka Caruban Na ... [...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] |
Kaempferia Galanga
''Kaempferia galanga'', commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. Culinary and medical use ''Kaempferia galanga'' is used as a spice in cooking in Indonesia, where it is called ''kencur'' ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. ''Beras kencur'', which combines dried ''K. galanga'' powder with rice flour, is a particularly popular '' jamu'' herbal drink. Its leaves are also used in the Malay rice dish, '' nasi ulam''. Unlike the similar '' Boesenbergia rotunda'' (Thai กระชาย ''krachai''), ''K. galanga'' is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as ''proh horm'' (เป ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
