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Mie Koclok
Mie koclok (), is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot. In Cirebonese dialect the term ''koclok'' means "shake", it refers to the method of softening and cooking the noodle by shaking the noodle placed in handled porous tin container, while being simmered in hot water. The dish commonly uses thick yellow egg noodle, but some might add ''bihun'' (rice vermicelli). To add taste, spiciness and texture, ''kecap manis'' (sweet soy sauce), sambal and emping crackers might be added. A similar-named but slightly different beef-based noodle dish from neighboring city of Bandung is called mie kocok. See also ... [...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] |
Bean Sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Celor
Mie celor ( in Indonesian) is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia. Next to pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra. Certain restaurants in Palembang specialised on serving and selling this flavourful shrimp noodles with their specific recipe inherited for generations. Ingredients It is made from rather large yellow wheat noodles, with the size similar to Japanese buckwheat noodle. The broth can be made from ''ebi'' ( dried shrimp) or fresh shrimp, cooked in rich coconut milk. The shrimp is the key ingredient that creates the savoury broth. The noodles are served with bean sprouts and hard boiled egg, and sprinkled with sliced fresh celery Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Ayam
Mie ayam, mi ayam, or bakmi ayam ( Indonesian for 'chicken bakmi', literally 'chicken noodles') is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat ('' ayam''). It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side '' warung'' to restaurants. Preparation and serving The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce, and garlic. The oil coats the noodles to separate the threads. The oil can be chicken fat, lard, vegetable oil, or garlic oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with mushrooms. The seasoned chicken and mushroom mixture is placed on the noodles, and topped with chopped spri ... [...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] |
Bandung
Bandung is the capital city of the West Java province of Indonesia. Located on the island of Java, the city is the List of Indonesian cities by population, fourth-most populous city and fourth largest city in Indonesia after Jakarta, Surabaya, and Medan. Greater Bandung (Bandung Basin Metropolitan Area / BBMA) is the country's second-largest and second most populous List of metropolitan areas in Indonesia, metropolitan area, with over 11 million inhabitants. Situated above sea level (the highest point in the North area is at an altitude of , and the lowest in the South at above sea level), approximately southeast of Jakarta, Bandung has cooler year-round temperatures than most other List of cities in Indonesia, Indonesian cities. The city lies in a river basin surrounded by volcanic mountains that provide a natural defense system, which was the primary reason for the Dutch East Indies government's plan to move the capital from Batavia (modern-day Jakarta) to Bandung. The D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emping
Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets either plain (original), salty, spicy, or sweet, depending on whether salt or caramelized sugar is added. Production Emping production is a home industry, with emping traditionally handmade in a labor-intensive process. The ''melinjo'' seeds are sauteed in a medium fire without oil, or sometimes using sand as a media. Some people boil the ''melinjo'' seeds to ease the peeling process. Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. Each of the gnetum seeds is whacked with a wooden hammer-like instrument or pressed with a stone cylinder to create flat and round emping, and later arranged in a tray made of weaved bamboo and sun-dried for a whole day. Each emping chip is commonly created from a single gnetu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes are served as hot and spicy condiments for dishes, such as '' lalab'' (raw vegetables), '' ikan bakar'' (grilled fish), '' ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), '' ayam penyet'' (smashed chicken), '' iga penyet'' (ribs), and various '' soto'' soups. There are at least 212 variants of sambal in Indonesia, most of which originate in Java. History Sambal is often described as a hot and spicy Indonesian relish. However, its m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kecap Manis
Sweet soy sauce (; ) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis'' is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (''tianmianjiang''). It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production. Ingredients Compared to ''kecap asin'', the mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water, and '' Aspergillus wentii'' mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent ''gula merah'' or ''gula jawa'' (palm s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Vermicelli
Rice vermicelli is a thin form of rice noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it is often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guìlín mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien language, Hokkien 米粉 (''bí-hún'', ). These include ''bīfun'' (Japan), ''bí-hún'' or ''mifen'' (Taiwan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), and ''mee hoon'' (Southern Thailand). Other names include ''num banh chok'' (Cambodia) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Etymology and names The names '' scallion'' and ''shallot'' are derived from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or Ascalonian onion, a ''Ascalōnia caepa'' or Ascalonian onion, a namesake of the ancient city of Ascalon. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium os ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
