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Nasi Tutug Oncom
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes. Nasi tutug oncom is a Sundanese dish, quite popular in most of cities in West Java, especially Bandung and Tasikmalaya, and also in Greater Jakarta area. Etymology ''Nasi'' is common Indonesian term for rice, while ''tutug'' in Sundanese means "mashed", "mixed" or "pulverized", and ''oncom'' is fermented beans cake akin to tempeh, but made from different fungi. Therefore, the name describe a rice dish that was mixed with mashed oncom. Origin and history The exact origin of nasi tutug oncom was not clear. However, it has been staples for breakfast among Sundanese population for generations. According to some circles, since the 1940s nasi tutug oncom has been served as a simple, cheap and quite satisfying breakfast. During th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Bakar
Ayam bakar (; ) is an Indonesian and Malay dish, consisting of charcoal-grilled chicken. ''Ayam bakar'' literally means "grilled chicken" in Indonesian and Malay. In 2023, TasteAtlas ranked Indonesian grilled chicken, 'Ayam Bakar', as one of the best traditional chicken dishes in the world. Marination and spices In Java, the chicken is usually marinated with a mixture of ''kecap manis'' (sweet soy sauce) and coconut oil, applied with a brush during grilling. The ''bumbu'' spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal, and salt. In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while ayam bakar Padang, Bali, Lombok, and most of Sumatra are usually spicier and more reddish due to the generous amount of chilli pepper, turmeric and other spices and the absence of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oncom
Oncom ( IPA: ) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold. Usually, oncom is made from the by-products from the production of other foods: soy pulp remains from making tofu, peanut press cake remains after the oil has been pressed out, cassava tailings when extracting the starch ( ''aci sampeu''), coconut press cake remaining after the oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production. Black oncom is made by using '' Rhizopus oligosporus'' while red oncom is made by using '' Neurospora intermedia'' var. ''oncomensis''. It is the only traditional human food produced from '' Neurospora''. Red oncom has been found to reduce the cholesterol levels of rats. Toxicity In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Etymology and names The names '' scallion'' and ''shallot'' are derived from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or Ascalonian onion, a ''Ascalōnia caepa'' or Ascalonian onion, a namesake of the ancient city of Ascalon. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium os ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bumbu (seasoning)
Bumbu () is the Indonesian language, Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The Great Dictionary of the Indonesian Language of the Language Center, official Indonesian language dictionary describes ''bumbu'' as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese cuisine, Balinese, Javanese cuisine, Javanese, Sundanese cuisine, Sundanese, Padang food, Padang, Batak cuisine, Batak and Manado cuisine, Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, soto (food), sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongrass and galangal, cardam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Ulam
''Nasi ulam'' is a traditional Indonesian and Malaysian dish of steamed rice (''nasi'') served with various herbs and vegetables ('' Ulam (salad)''). The herbs used are mostly the leaves of ''pegagan'' ('' Centella asiatica''), though they can also be replaced with ''kemangi'' (lemon basil), vegetables, and spices, accompanied with various side dishes. This dish is a feature of Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore, and southern Thailand. Nasi ulam is often served with ''sambal'' chilli paste. History Nasi ulam is a typical Betawi mixed rice. Nasi ulam is a cross of several culinary cultures that influence the variant of the nasi ulam and its side dishes. Some say that white rice topped with coconut serundeng (''ulam'') and peanuts is an Indian influence. In Indonesia, Nasi Ulam is not only found in Jakarta but also Sumatra and Bali. ''Ulam'' in Betawi language is the name for serundeng from grated coconut, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or 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 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 Sri Lankan Malays, influences from the local Malay community. Satay may consist of diced or sliced Chicken (food), chicken, goat, Lamb and mutton, mutton, beef, pork, Fish (food), fish, other meats, or tofu; bamboo skewer ... [...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] |
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] |
Garuda Indonesia
Garuda Indonesia is the flag carrier of Indonesia, headquartered at Soekarno–Hatta International Airport near Jakarta. A successor of KLM Interinsulair Bedrijf, it is a member of SkyTeam airline alliance and the second-largest airline of Indonesia after Lion Air, operating scheduled flights to a number of destinations across Asia, Europe, and Australia from its hubs, focus cities, as well as other cities for Hajj. It is the only Indonesian airline that flies to European airspace. At its peak from the late 1980s to the mid 1990s, Garuda operated an extensive network of flights all over the world, with regularly scheduled services to Adelaide, Cairo, Fukuoka, Johannesburg, Los Angeles, Paris, Rome, and other cities in Europe, Australia and Asia. In the late 1990s and early 2000s, a series of financial and operational difficulties hit the airline hard, causing it to drastically cut back services. In 2009, the airline undertook a five-year modernization plan known as the ''Quan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Priangan
Parahyangan () or Priangan (Sundanese script: ) is a cultural and mountainous region in West Java province on the Indonesian island of Java. Covering a little less than one-sixth of Java, it is the heartland of Sundanese people and their culture. It is bordered to the West by Banten province, to the North by the northern coast region of Subang, Cirebon, and Indramayu (former residencies of Batavia and Cheribon), to the east by Central Java province (former residencies of Banyumas and Pekalongan), and to the south by the Indian Ocean. Etymology The name "Parahyangan" has its origins in Sundanese words that mean "the abode of hyangs (gods)". Parahyangan is a mountainous region, and ancient Indonesians believed that the gods resided on the mountaintops. A Sundanese legend of Sangkuriang contains the memory of the prehistoric ancient lake in the Bandung basin highland, which suggests that the Sundanese had already inhabited the region since the Stone Age era. Another popular Su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
