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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] |
Food Sundanese Restaurant, Jakarta
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 hea ... [...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] |
Chicken As Food
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or Pig, hogs—chicken meat (commonly called just "chicken") and chicken Chicken eggs, eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed country, developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be ... [...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] |
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] |
Cuttlefish
Cuttlefish, or cuttles, are Marine (ocean), marine Mollusca, molluscs of the order (biology), suborder Sepiina. They belong to the class (biology), class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal mollusc shell, shell, the cuttlebone, which is used for control of buoyancy. Cuttlefish have large, W-shaped pupils, eight Cephalopod arm, arms, and two tentacles furnished with :wikt:denticulate, denticulated suckers, with which they secure their prey. They generally range in size from , with Cephalopod size, the largest species, the giant cuttlefish (''Sepia apama''), reaching in mantle (mollusc), mantle length and over in mass. Cuttlefish eat small molluscs, crabs, shrimp, fish, octopuses, worms, and other cuttlefish. Their predators include dolphins, larger fish (including sharks), seals, seabirds, and other cuttlefish. The typical life expectancy of a cuttlefish is about 1–2 years. Studies are said to indicate cuttlefis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies As Food
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish '' boquerones en vinagre'', are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt-cured Meat
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catfish
Catfish (or catfishes; order (biology), order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Catfish are common name, named for their prominent barbel (anatomy), barbels, which resemble a cat's whiskers, though not all catfish have prominent barbels or "whiskers", with some seemingly not having them. Siluriformes as a whole are Fish scale, scale-less, with neither the Armoured catfish, armour-plated nor the naked species having scales. This order of fish are Autapomorphy, defined by features of the skull and swimbladder. Catfish range in size and behavior from the three List of largest fish, largest species alive, the Mekong giant catfish from Southeast Asia, the wels catfish of Eurasia, and the piraíba of South America, to detritivorous and scavenging bottom feeders, down to tiny ectoparasitic species known as the Candiru (fish), candirus. In the Southern United States, catfish species may be known by a variety of slang names, such as "mud cat", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilapia
Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. Tilapia are mainly freshwater fish native to Africa and the Middle East, inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become a problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water. Traditionally a popular and affordable food in the Philippines with a mild taste, tilapia has been the fourth-most consume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourami
Gouramis, or gouramies , are a group of fresh water, freshwater Anabantiformes, anabantiform fish that comprise the family (biology), family Osphronemidae. The fish are native to Asia—from the Indian Subcontinent to Southeast Asia and northeasterly towards Korea. The name "gourami", of Indonesian language, Indonesian origin from Sundanese language, Sundanese word the name "gurame", is also used for fish of the families Helostomatidae and Anabantidae. Many gouramis have an elongated, feeler-like ray at the front of each of their pelvic fins. All living species show parental care until fry are free swimming: some are mouthbrooders, like the Krabi mouth-brooding betta (''Betta simplex''), and others, like the Siamese fighting fish (''Betta splendens''), build bubble nests. Currently, about 133 species are recognised, placed in four subfamilies and about 15 Genus, genera. The name Polyacanthidae has also been used for this family. Some fish now classified as gouramis were previous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
