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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] |
Chicken Satay On Banana Leaf In Java
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and widespread domesticated animals in the world. Chickens are primarily kept for their meat and eggs, though they are also kept as pets. As of 2023, the global chicken population exceeds 26.5 billion, with more than 50 billion birds produced annually for consumption. Specialized breeds such as broilers and laying hens have been developed for meat and egg production, respectively. A hen bred for laying can produce over 300 eggs per year. Chickens are social animals with complex vocalizations and behaviors, and feature prominently in folklore, religion, and literature across many societies. Their economic importance makes them a central component of global animal husbandry and agriculture. Nomenclature Terms for chickens include: * ''Bid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Lemak - West-bound Temerloh Rest Stop (4574667824)
Nasi may refer to: Food Dishes Nasi Goreng is an Indonesian and Malay word for ''cooked rice'', featured in many Southeast Asian dishes *Nasi goreng, a popular rice dish often simply called ''nasi'' *Other Southeast Asian ''nasi'' dishes: ** Nasi ambeng ** Nasi bakar ** Nasi bogana **Nasi campur **Nasi dagang ** Nasi goreng jawa ** Nasi goreng pattaya ** Nasi gurih ** Nasi jamblang **Nasi kapau **Nasi kari **Nasi kebuli ** Nasi kerabu **Nasi kucing ** Nasi kuning **Nasi lemak **Nasi lemuni ** Nasi lengko **Nasi liwet ** Nasi mandi ** Nasi minyak **Nasi padang ** Nasi paprik ** Nasi pecel ** Nasi tempong ** Nasi tim ** Nasi timbel ** Nasi tutug oncom **Nasi tumpang **Nasi tumpeng **Nasi uduk ** Nasi ulam Restaurant * Pelita Nasi Kandar, a Malaysian restaurant chain Religion *Nasi (Hebrew title), meaning ''prince'' in Biblical Hebrew and ''president'' in Modern Hebrew *Nasi', an Islamic concept mentioned in the Qur'an People * Nasi Manu, a New Zealand professional rugby player *Nas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tumpeng
Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, Nasi uduk, uduk rice (cooked with coconut milk), or Nasi kuning, yellow rice (uduk rice colored with (turmeric)). The rice cone is set out on the (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Ministry of Culture and Tourism (Indonesia), Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian cuisine, Indonesian culinary icons and declared it Indonesia's official national dish in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions". Tumpeng is a symbol of gratitude. ... [...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] |
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] |
Rujak
Rujak ( Indonesian spelling) or rojak ( Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. There is a variety of preparations, especially in Indonesian cuisine, and rujak is widely available throughout the country. While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with shrimp paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore, where a notable variant shows influence from Indian Muslim cuisine. Etymology The word "rujak" comes from the word ''rurujak'', as attested in the ancient Taji Inscriptions (901 CE) from the era of the Mataram Kingdom in Central Java. The dish was later introduced to other regions and neighboring countries by the Javanese diaspor ... [...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] |
Lemper
''Lemper'' is an Cuisine of Indonesia, Indonesian savoury snack made of glutinous rice filled with seasoned shredded Chicken (food), chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken is called ''lemper ayam'' (lit: chicken ''lemper''). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. ''Lemper'' are most often seen as snacks, but may sometimes be served as appetizers as well. ''Lemper'' usually has an elongated shape, similar to ''lontong''. ''Lemper'' is very similar to ''arem-arem'' and ''bakcang'' (Chinese zongzi), and also resembles Japanese onigiri. Ingredients and cooking method The glutinous rice is soaked and cooked with coconut milk and salt. The filling is made of shredded chicken breast, chicke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otak-otak
''Otak-otak'' (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. ''Otak-otak'' is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal. The earliest preparations of ''otak-otak'' is believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. Regional varieties which bear the name ''otak-otak'' are widely known across Indonesia and other Southeast Asian countries, though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices. Origins and distribution ''Otak-otak'' is widely spread on both sides of the Straits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasari
Nagasari is a traditional Indonesia steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. Etymology ''Naga'' in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word ''naga''. ''Sari'' means "beautiful; fertile; patient" or "seed; flower". ''Nagasari'' literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color. The word ''nagasari'' can also refer to: 1) a specific tree; 2) a specific batik pattern. Variants ''Nagasari'' comes in green color (the most common) and white (less common). The green color comes from pandan leaves extract. White nagasaris are called ''legendo'' in Magelang. In modern time, people start making different colors of nagasari. Blu ... [...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] |
