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Nasi Kari
Nasi kari () is an Indian Indonesian rice dish, commonly found in Sumatran ( Acehnese, Minangkabau and Malay) and Javan ( Javanese) cuisines. This rice dish is popular in Sumatra and Java, Indonesia. Nasi kari comprises the following: * Steamed rice, ketupat or lontong. * Curry, it can be rendang, gulai, opor ayam, gudeg,''No Money, No Honey: A study of street traders and prostitutes in Jakarta'' by Alison Murray. Oxford University Press, 1992. Glossary page xii chicken curry, mutton curry, goat curry, shrimp curry or fish head curry. * Sambal, spicy sauce or paste. * Acar, traditional vegetable pickles. * Bawang goreng, deep fried shallots. See also * Cuisine of Indonesia * Rendang Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking m ... * Rice and curry References {{Rice di ... [...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] |
Doubleday (publisher)
Doubleday is an American publishing company. It was founded as the Doubleday & McClure Company in 1897. By 1947, it was the largest book publisher in the United States. It published the work of mostly U.S. authors under a number of imprints and distributed them through its own stores. In 2009, Doubleday merged with Alfred A. Knopf, Knopf Publishing Group to form the Knopf Doubleday Publishing Group, which, as of 2018, is part of Penguin Random House. History 19th century The firm was founded as Doubleday & McClure Company in 1897 by Frank Nelson Doubleday in partnership with Samuel Sidney McClure. McClure had founded the first U.S. newspaper syndicate in 1884 (McClure Syndicate) and the monthly ''McClure's Magazine'' in 1893. One of their first bestsellers was ''The Day's Work'' by Rudyard Kipling, a short story collection that Macmillan published in Britain late in 1898. Other authors published by the company in its early years include W. Somerset Maugham and Joseph Conrad. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendang
Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze. Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the Columbian exchange after the capture of Malacca in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Indonesia
Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bawang Goreng
Bawang goreng is an Indonesian crispy fried shallot condiment, commonly deep-fried, and a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to a crisp fried onion. Ingredients Compared to onions, shallots are much smaller in size and more intense in color — purplish red, locally known as ''bawang merah'' (lit. "red onion") in Indonesia. Shallots are thinly sliced and deep fried in plenty of cooking oil until golden crisp. They are often placed in a tight glass jar for next use. File:Shallot (Sambar Onion) (1).JPG, Shallots on sale in traditional market File:Woman chopping shallots.jpg, Chopping shallots thinly File:Sliced shallots for bawang goreng.JPG, Sliced shallots ready for frying File:Bawang goreng.JPG, ''Bawang goreng'' crispy deep fried shallot ready to use File:Bawang goreng onionku.jpg, Prepacked ready to use ''bawang goreng'' Uses ''Bawang goreng'' has a slightly bitter yet savoury flavour. Crispy fried shallots are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing techniques. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indon ... [...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] |
Fish Head Curry
Fish head curry ( Malay : ''kari kepala ikan'') is a dish in Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Description It is believed that fish head curry was invented when chef M.J. Gomez from Kerala, India adopted the dish to bring South Indian cuisine to diners in Singapore. Although fish head was not widely served in India, Chinese customers considered it to be a special delicacy, so M.J. had the idea of cooking the fish in curry instead. The dish was first sold in 1949, at the restaurant opened by Gomez. Today, Indian, Malay, Chinese, and Peranakan restaurants all serve variations of this dish. Fish head curry has become a popular dish among Singaporeans and tourists alike. Costing between $10 and $20, it is generally not considered cheap hawker fare. It typicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Curry
Shrimp curry (, ), also known as prawn curry, is a typical curry dish of Burmese cuisine, Indonesian cuisine in Indonesia (Aceh and West Sumatra), Indo-Portuguese cuisine in India (Goa) and Portugal, Mozambican cuisine in Mozambique and Thai cuisine in Thailand (Phuket). As the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. Among other ingredients are grated coconut, turmeric, cumin, coriander, Chili pepper, chilli, onion, garlic, tamarind, vinegar, sugar and Salt#Edible salt, salt. It is usually accompanied by white rice. In Burmese cuisine, prawn () is a traditional Burmese curry of whole prawns cooked in a gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar to tomalley. In Indonesia, this dish is known and quite popular in Sumatra of Acehnese cuisine, Acehnese, Padang cuisine, Minangkabau and Malay cuisine. In Portugal Portugal, officially the Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Goat
Goat curry ( Malay: ''kari kambing'', Indonesian: ''kari kambing'' or ''gulai kambing''), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. Regional versions In Burmese cuisine, goat curry, called ''seittha hnat'' (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with '' masala'', cinnamon sticks, bay leaf, and cloves. In Indonesia, the dish is called ''kari kambing'', and usually served with '' roti cane'' flatbread or steamed rice. ''Kare'' or ''kari'' (curry) is an Indian influenced dish commonly found in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton Curry
Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean. Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven. Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok. The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with Indian breads, such as naan or parotta. The dish can also be served with '' ragi'', a cereal. Ingredients Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Curry
Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Regional variations Aesthetic Chicken Curry.jpg, Chicken curry of Tamil Nadu, India Philippine Chicken curry.jpg, Filipino chicken curry from Baliuag, Bulacan North Korea - Chicken (6146530155).jpg, Chicken curry with rice from Rason, North Korea Chicken Dry Curry - Howrah 2015-04-26 8515.JPG, Chicken kasha is a dry chicken curry from Bengal IndianChickenCurry.jpg, A pot of Punjabi-style chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
