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Pinyaram
Pinyaram, panyaram, or penyaram ( Jawi: ڤيڽرام) is traditional '' kue'' of Minangkabau in West Sumatra, Indonesia. This dish served during certain occasion, such as wedding parties, Ramadan and Eid al-Fitr. Today, pinyaram can be used as typical souvenir of Minangkabau. Description Pinyaram is made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk, the way to cooked is quite similar like cooking pancake. Variations Pinyaram is mainly divided into two variants, that are ''pinyaram putih'' (made from white rice) and ''pinyaram hitam'' (made from black rice). But today, pinyaram can be colorful. In neighbouring Brunei and Malaysia, there is an identical kuih called '' pinjaram'' found in the part of East Malaysia East Malaysia (), or the Borneo States, also known as Malaysian Borneo, is the part of Malaysia on and near the island of Borneo, the world's third-largest island. East Malaysia comprises the states of Sabah, Sarawa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuzhi Paniyaram
Paddu () is an Indian cuisine, Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu Language, Tulu: appadadde, appe (). The batter is made of Lentil, black lentils and rice and is similar in composition to the batter used to make idli and Dosa (food), dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. Gallery File:Kuzhi paniyaram.jpg, Paddu File:Kuzhi Paniyaram 01.jpg, Paddu making File:Karandi Appam or Kuzhi Appam.jpg, Paddu File:Kuzhi paniyaram on pan.jpg, Guliyappa being prepared File:Puddus at Tindi Beedi, Bangalooru.JPG, Paddus/Guliyappa File:Paniyaram.jpg, Prepared Paddu See also *Æbleskiver, a Danish sweet dish *Khanom krok, a Thai dish *Mont lin maya, a Burmese dish *Neyyappam, a fermented South Indian sweet dumpling fried in Ghee *Pinja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paddu
Paddu () is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu: appadadde, appe (). The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. Gallery File:Kuzhi paniyaram.jpg, Paddu File:Kuzhi Paniyaram 01.jpg, Paddu making File:Karandi Appam or Kuzhi Appam.jpg, Paddu File:Kuzhi paniyaram on pan.jpg, Guliyappa being prepared File:Puddus at Tindi Beedi, Bangalooru.JPG, Paddus/Guliyappa File:Paniyaram.jpg, Prepared Paddu See also *Æbleskiver, a Danish sweet dish * Khanom krok, a Thai dish * Mont lin maya, a Burmese dish * Neyyappam, a fermented South Indian sweet dumpling fried in Ghee * Pinjaram, a Malaysian kuih *Pinyaram, an Indo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unni Appam
Unni appam (Malayalam: ഉണ്ണിയപ്പം) is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. Variations of this organic and spongy fried batter using jackfruit preserves instead of banana is common from the late 90s. It is a popular snack in Kerala. In Malayalam, ''unni'' means small and ''appam'' means rice cake. See also * Æbleskiver – a similarly-fried Danish confectionery served with jam or powdered sugar * Khanom krok – a Thai dish * Mont lin maya – a Burmese dish * Neyyappam – a fermented South Indian sweet dumpling fried in ghee * Paddu – also known as Kuzhipaniyaram, a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery * Pinjaram – a Malaysian kuih * Pinyaram – an Indonesian dish * Poffertjes – a Dutch pancake made out of buckwheat * Serabi – an Indonesian pancake * Takoyaki Takoyaki ( or ) is a ball- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poffertjes
''Poffertjes'' () are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, ''poffertjes'' are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made. History The first mention of Poffertjes is credited to a 1746 appendix to the cookbook ''Volmaakte Hollandsche keuken-meid''. Poffertjes were first seen at a fair in Amsterdam in 1746. They are also known as 'brothers'. The Catholic Church claims they invented them, but there are doubts about that claim. Serving ''Poffertjes'' are a festive holiday treat in the Netherlands, popular at both summer festivals and Christmas markets. Mainly in the winter season temporary stands selling ''poffertjes'' are quite popular and sell portions containing one or two dozen. Usually the cook prepares them fresh for the customer. They are sold on a small cardboard (sometimes plastic) plate an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinjaram
Pinjaram, also known as penjaram, penyaram, kuih amik, kuih UFO, kuih telinga tikus, penganan iri or kuih cucur jawa is a traditional kuih for the Bajau/ Iranun, Bruneian Malay people in Brunei and in the West Coast Division of Sabah, as well as for the Melanau in the Mukah Division and Iban in the Sri Aman Division of Sarawak and northern Malay people in Kedah of Malaysia. Pinjaram is made of rice flour, corn flour, coconut milk, sugar, and cooking oil, with some creators use pandan-flavoured sugar instead of the normal sugar to produce a more tantalising aroma. In Sabah, there is three flavours and colours of pinjaram: the original-flavoured (yellow), pandan-flavoured (green) and brown sugar-flavoured (dark brown). A chocolate variant of pinjaram is also available. It is usually served during tea-time or for religious or cultural celebrations and can be found sold at most ''tamu'' ( weekly market) in the region. In Sarawak, the penyaram made by Melanau community use a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padang Cuisine
Padang cuisine or Minangkabau cuisine is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as ''masakan Padang'' after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by ''perantauan'' (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia, Philippines, Brunei, and Singapore. Padang food is famous for its use of coconut milk and spicy chili. Minang cuisine consists of three main elements: '' gulai'' (curry), ''lado'' (chili pepper) and ''bareh'' (rice). Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine are influenced by Indian and Middle Eastern cuisine, with dishes cooked in curry sauce with coconut milk and a wide variety of spice mixes. Because most Minangkabau people are Muslims, Mina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinjaram
Pinjaram, also known as penjaram, penyaram, kuih amik, kuih UFO, kuih telinga tikus, penganan iri or kuih cucur jawa is a traditional kuih for the Bajau/ Iranun, Bruneian Malay people in Brunei and in the West Coast Division of Sabah, as well as for the Melanau in the Mukah Division and Iban in the Sri Aman Division of Sarawak and northern Malay people in Kedah of Malaysia. Pinjaram is made of rice flour, corn flour, coconut milk, sugar, and cooking oil, with some creators use pandan-flavoured sugar instead of the normal sugar to produce a more tantalising aroma. In Sabah, there is three flavours and colours of pinjaram: the original-flavoured (yellow), pandan-flavoured (green) and brown sugar-flavoured (dark brown). A chocolate variant of pinjaram is also available. It is usually served during tea-time or for religious or cultural celebrations and can be found sold at most ''tamu'' ( weekly market) in the region. In Sarawak, the penyaram made by Melanau community use a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea, Indonesia is the world's largest archipelagic state and the List of countries and dependencies by area, 14th-largest country by area, at . With over 280 million people, Indonesia is the world's List of countries and dependencies by population, fourth-most-populous country and the most populous Islam by country, Muslim-majority country. Java, the world's List of islands by population, most populous island, is home to more than half of the country's population. Indonesia operates as a Presidential system, presidential republic with an elected People's Consultative Assembly, legislature and consists of Provinces of Indonesia, 38 provinces, nine of which have Autonomous administrative divisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jackfruit
The jackfruit or ''nangka'' (''Artocarpus heterophyllus'') is a species of tree in the Common fig, fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as in weight, in length, and in diameter. A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten by humans. The jackfruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, particularly from South Asia to Southeast Asia and Oceania. Its ripe fruit can be sweet depending on grown variety, which is commonly used in desserts. Canning, Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "Meat alternative, vegetable meat". Jackfruit is commonly used in South Asian cuisine, South ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takoyaki
Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour-based batter (cooking), batter and cooked in a special molded pan. It is typically filled with minced or diced octopus as food, octopus (''tako''), tempura scraps (''tenkasu''), beni shoga, pickled ginger (''beni shoga''), and Welsh onion, green onion (''negi''). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (''aonori'') and shavings of dried bonito (''katsuobushi''). is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as ''okonomiyaki'' and ''ikayaki'' (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. History Takoyaki was first popularized in Osaka, where a Street food#Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling. Etymology The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is cognate with the Ancient Greek word (, 'rubbed, anointed'), from which the English word ''Christ'' is derived. In Hinduism Traditionally, ghee is made from bovine milk, either Cattle, cow or water buffalo, and has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Indian
South India, also known as Southern India or Peninsular India, is the southern part of the Deccan Peninsula in India encompassing the states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana as well as the union territories of Lakshadweep and Puducherry, occupying 19.31% of India's area () and 20% of India's population. It is bound by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean in the south. The geography of the region is diverse, with two mountain ranges, the Western and Eastern Ghats, bordering the plateau heartland. The Godavari, Krishna, Kaveri, Penna, Tungabhadra and Vaigai rivers are important non-perennial sources of water. Chennai, Bengaluru, Hyderabad, Coimbatore and Kochi are the largest urban areas in the region. The majority of the people in South India speak at least one of the four major Dravidian languages: Telugu, Tamil, Kannada and Malayalam. During its history, a number of dynastic kingdoms ruled over p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
