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Pepes
''Pepes'' is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with ''lidi seumat'' (a small nail made from the central ribs of coconut leaves) and then steamed or grilled on charcoal. This cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana-leaf package while being cooked and also adds a distinct aroma of cooked or burned banana leaves. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after consuming the food. Etymology The cooking technique employing banana leaf as the wrapper is widely distributed throughout Indonesia and it is known by many names in several regional languages: ''pais'' in Sundanese, ''brengkesan'' in Javanese, ''brengkes'' in Palembang, ''pelasan'' in Javanese-Osing, ''palai'' in Minangkabau, and ''payeh'' in Acehnese. The common Indonesian name ''pepes'' w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swikee
''Swikee'' or ''Swike'' is a Chinese Indonesian cuisine, Chinese Indonesian Frog legs, frog leg dish. The dish can be served as soup, deep fried or stir fried frog legs. Originally a Cuisine of China, Chinese dish, this dish is popular in Indonesia. The name "Swikee" is from Hokkian dialect (, ) ''sui'' (water) and ''ke'' (chicken), which is probably a euphemism to refer frogs as "water chicken". It is sometimes identified as a traditional food of Purwodadi Grobogan, Purwodadi, a city in Central Java, and Jatiwangi town in Majalengka Regency, Majalengka, West Java. The main ingredient is frogs' legs (mainly from "Pelophylax kl. esculentus, green frogs") with the condiments of garlic, ginger and fermented soy paste (''tauco''), salt, and pepper. Once it is served, fried garlic and chopped celery may be added. Swikee is usually served with plain white steamed rice. Description The taste and texture of frog meat is approximately between chicken and Fish as food, fish. They are oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carp
The term carp (: carp) is a generic common name for numerous species of freshwater fish from the family (biology), family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized game fish, quarries and are valued (even pisciculture, commercially cultivated) as both food fish, food and ornamental fish in many parts of the Old World, they are considered trash fish and invasive species, invasive pest (organism), pests in many parts of Africa, Australia and most of the United States. Biology The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaves
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempoyak
Tempoyak (Jawi script, Jawi: ), asam durian or pekasam is a Malay cuisine, Malay condiment made from Fermentation in food processing, fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak. Tempoyak is not normally consumed on its own; it is usually eaten as condiment or as an ingredient for cooking, such as when it is cooked with coconut milk curry as ''gulai tempoyak ikan patin'' (pangasius fish tempoyak curry), or mixed with spicy chili pepper as ''sambal tempoyak''. Fermentation In the Malay Archipelago, fermented durian is known by many names. It is commonly known as ''tempoyak'' in the Malay Peninsula, Borneo, and Southern Sumatr ... [...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] |
Sundanese Cuisine
Sundanese cuisine (; ) is the cuisine of the Sundanese people of West Java, Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto (food), Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and ''cartilage, kikil''. Ingredients Fresh water fishes su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brengkes Tempoyak Iwak Lais Palembang 2
Brengkes is a Javanese word that refers to a specific dish, i.e. a fish slathered with spices and wrapped in a banana leaf. The most commonly used fish is a "''pindang''", which is a Javanese word for a fermented fish. Hence "''brengkes pindang''" is the most popular type of this dish. ''Peda'' (salted fish) can also be used. Etymology The Javanese word "''brengkes''" is commonly used to refer to this dish. Some people call it "''brengkesan''" (''brengkes'', suffix -''an'') which actually means "the many types of ''brengkes''". Not to be confused with "'' brongkos''", a very different dish from Java. Variants There are different types of brengkes, like ''brengkes pindang, brengkes peda, brengkes godhong sembukan,'' and ''brengkes'' ''godhong pohung''. Brengkes has been introduced to other regions by Javanese diaspora or by colonial ties: *''Brengkes tempoyak'' (Palembang), where tempoyak sauce is used. *''Brengkes daoen poehoeng'' (Dutch). ''Daoen'' is an Indonesian word for l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buntil
Buntil is a traditional Indonesian- Javanese dish of grated coconut meat mixed with ''teri'' (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices. It is a favourite dish in Java, and other than cooked homemade, it is also sold in '' warungs'', restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast. See also * Botok *Pepes * Krechek *Gudeg * Sambal jengot (hot spicy sauce made from grated young coconut) *''Serat Centhini'', a cookbook written in 1824 *Laing (food) ''Laing'' ( ), is a Philippine cuisine, Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with siling labuyo, labuyo chili, lemongrass, garlic, shallots, ginger, and bagoong alamang, shrimp ... * Sarma (food) References {{Indonesian cuisine Javanese cuisine Foods containing coconut Vegetable dishes of Indo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botok
''Botok'' or ꦧꦺꦴꦛꦺꦴꦏ꧀ ''(Bothok)'' (sometimes called ''Bobotok'' in its plural form or ''Botok-botok'') is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in the Javanese people area of Java Island ( Yogyakarta Special Region, Central, and East Java. It has a soft texture like the mozzarella cheese and is usually colored white. Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing them to acquire the coconut milk. However, by cooking them in banana leaves with an additional mixture and spices, they can also be eaten as an additional dish. Another way to save the grated coconut residue is to saute them as '' serundeng''. Today, how ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
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 List of islands of Indonesia, islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. Tradition and characteristics Indonesia has around 5,350 traditional recipes, with 30 of them ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kryptopterus Cryptopterus
''Kryptopterus cryptopterus'' (blue sheatfish) is a species of catfish, the type species of the genus ''Kryptopterus''. It can be distinguished from all its congeners, with the exception of the newly split '' Kryptopterus geminus'', by the almost flat dorsal profile with no concavity behind the head. This species grows to a length of SL. This distinctively shaped, translucent fish is found in Peninsular Malaysia, Borneo and Sumatra. Specimens from Cambodia, Laos, Thailand and Vietnam previously assigned to this species are now recognized as a separate species, ''K. geminus''. ''K. cryptopterus'' can be distinguished from this close relative by its broader head, shorter snout, shorter anal fin Fins are moving appendages protruding from the body of fish that interact with water to generate thrust and help the fish swim. Apart from the tail or caudal fin, fish fins have no direct connection with the back bone and are supported o ... and eyes located much more ventrally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
