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Tamarind Juice
Tamarind juice (also tamarind water) is a liquid extract of the tamarind (''Tamarindus indica'') tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its fresh sour taste, or used for culinary purpose as a sour flavouring agent. The recent development uses tamarind juice as a mixture in cocktail. As beverage The juice of tamarind fruit is produced by squeezing and mixing the pulp of tamarind fruit with water. Sometimes the process also include the boiling of tamarind pulp to further extracting the tamarind fruit essence. Then the mixed liquid is sieved to separate the juice from tamarind seeds, fibers and bits of fruit shell. The sour-tasting tamarind juice is often sweetened with the addition of liquid palm sugar and often served with ice. In Indonesia, tamarind juice is called ''air asem'' (tamarind water), ''es asem'' (tamarind ice) or ''gula asem'' (sugared tamarind). It is a popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Khlong
''Tom khlong'' (, ) is a sour and spicy soup with smoked dried fish and various herbs. Description ''Tom khlong'' is a traditional Thai dish similar to '' tom yum'' except that it uses herbs which have been dried or roasted. There is an alternative name that ancient Thai people had for ''tom khlong'', ''tom hok ue'' (, ; ''hok ue'' is the sound that people make when they take a sip and the soup produces a refreshing feeling. Ingredients There are various types of herbs in ''tom khlong'' depending on the recipe, but the most important ingredients are dried fish (sometimes fresh fish are used); galangal, which is used to deodorize the fishy smell; kaffir lime leaves, also used to deodorize the fishy smell; tamarind juice, lemongrass, shallot; and dry Thai chili peppers. Also, paprika can be added for extra spice. Other ingredients are also sometimes added to bring more flavour and texture, such as lime juice, tomatoes, basil and parsley. See also * Tom kha *Thai cuisine *L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pad Thai
Pad Thai ( or ; , , ISO: ''p̄hạd thịy'', ), also spelled phat Thai or phad Thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok. History Pad Thai was originally called "kuai tiao pad Thai" but this was later shortened to simply pad Thai. ''Kuai tiao'' () is a Thai borrowing of the Teochew word ''guê2 diao5'' (), a type of thick Chinese rice noodle also known as '' shahe fen''. The word ''kuai tiao'' has cognates in several other Southeast Asian countries where Chinese immigrants settled; with '' kuyteav'' in Cambodia, ''hủ tiếu'' in Vietnam, and '' kway teow'' in Malaysia and Singapore being analogues. Although stir-fried rice noodles were introduced to Thailand from China centuries ago, the dish ''pad Thai'' was invented in the mid-20th century. Author Mark Padoongpatt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Khlong
''Tom khlong'' (, ) is a sour and spicy soup with smoked dried fish and various herbs. Description ''Tom khlong'' is a traditional Thai dish similar to '' tom yum'' except that it uses herbs which have been dried or roasted. There is an alternative name that ancient Thai people had for ''tom khlong'', ''tom hok ue'' (, ; ''hok ue'' is the sound that people make when they take a sip and the soup produces a refreshing feeling. Ingredients There are various types of herbs in ''tom khlong'' depending on the recipe, but the most important ingredients are dried fish (sometimes fresh fish are used); galangal, which is used to deodorize the fishy smell; kaffir lime leaves, also used to deodorize the fishy smell; tamarind juice, lemongrass, shallot; and dry Thai chili peppers. Also, paprika can be added for extra spice. Other ingredients are also sometimes added to bring more flavour and texture, such as lime juice, tomatoes, basil and parsley. See also * Tom kha *Thai cuisine *L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sayur Asem
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including salted fish, ''ikan goreng'', ''ayam goreng'' and '' lalapan'', a kind of vegetable salad usually served raw but can also be cooked, and is usually eaten with steamed rice and '' sambal terasi'' chili paste. The origin of the dish can be traced to the Sundanese people of West Java, Banten, and the Jakarta region. It is well known to be a part of the Sundanese cuisine and the Betawi daily diet. Ingredients Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of '' melinjo'', bilimbi, chayote, and long beans; These are all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. Variants Several var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindang
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. ''Pindang'' has food preservation properties, which extends the shelf life of fish products. Terminology The Indonesian dictionary describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as ''pindang''. In Malaysia, it is known as ''pindang'' in Southwest coast of Malay peninsula, and ''singgang'' in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in Bali pindang specifically refers to seasoned fish brine, where ''ruja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asam Pedas
Asam pedas ( Malay for "sour spicy"; ) is a traditional sour and spicy '' gulai'' commonly found in Southeast Asia, particularly in Malaysia, Indonesia and Singapore. The dish is typically associated with Malay, Minangkabau, Acehnese and Peranakan cuisines, and is prepared using various types of seafood or freshwater fish. The broth is made with a combination of chillies and spices, with the sour element derived from ingredients such as tamarind, ''asam keping'' (dried Garcinia slices) or lime juice, depending on regional variations. Regional names for the dish include ''asam podeh'' ( Minangkabau), ''asam keueung'' ( Acehnese) and ''gerang asam'' (Baba Malay or Peranakan). The development of ''asam pedas'' is commonly associated with several regions of maritime Southeast Asia, notably the historic trading port of Malacca in the Malay Peninsula and the Minangkabau heartlands of West Sumatra. These areas contributed to the evolution of the dish through long-standing cultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecel
Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, ''lontong'' or '' ketupat''. The simplicity of its preparation and cheap price has contributed to its popularity throughout Java. It has become a food that represents practicality, simplicity, and travel since the dish is often found along train journeys across Java. Pecel was introduced to Malaysia, where it is known as pecal, by Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese. History Pecel is an ancient food that has existed since the 9th century AD, the era of the Ancient Mataram Kingdom under the reign of king Rakai Watukura Dyah Balitung (898–930 AD) which was recorded in the Kakawin Ramayana. Pecel is also written in the Taji Ponorogo Inscription (901 AD), the Siman Inscription from Kediri (865 S/943 AD), the Babad Tanah Jawi (1647 AD) and Serat Centhini (1742 S/1814 AD). ''P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gado-gado
''Gado-gado'' ( Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced ''lontong'' (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, ''gado-gado'' was promoted as one of five national dishes of Indonesia; the others are soto, sate, nasi goreng, and rendang. Etymology The term ''gado'' or the verb ''menggado'' means to consume something without rice. In Indonesian Betawi, ''digado'' or ''menggado'' means to eat a certain dish (be it fish, meat, chicken, etc.) without rice. ''Gado-gado'' is made up of a rich mixture of vegetables, including potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, along with tofu, tempeh, and hard-boiled eggs. They are all mixed in peanut sauce dressing, sometimes also topped with ''krupuk'' and sprinkles of fried shallots. ''Gado-gado'' is d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut Sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay, poured over vegetables as salad dressing such as in ''gado-gado'', or as a dipping sauce. Ingredients Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it. Regional Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
