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Nasi Liwet
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 *Nasi (singer), a Brazili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooked Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Oryza sativa, Asian rice (both Indica rice, indica and Japonica rice, japonica varieties), Oryza glaberrima, African rice or wild rice, glutinous rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be brown rice, whole-grain or white rice, milled. Cooked rice is used as a base for various list of fried rice dishes, fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, rice and curry, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk (food), juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Lemak
Nasi lemak ( Jawi: ; ) is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations, such as Singapore and Southern Thailand. In Indonesia, it can be found in parts of Sumatra, especially the Malay regions of Riau, Riau Islands, and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as in Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. History and background Nasi lemak was mentioned as early as 1875 in a French–Malay dictionary compiled by Pierre-Etienne-Lazare Favre, a Roman Catholic missionary based on the Malay peninsula, and in a book titled ''The Circumstances of Malay Life'', written by Richard O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tumpang
''Nasi tumpang'' ( Kelantanese: ''Nasik tupe'', Jawi: ) is a rice dish originating in Kelantan, Malaysia. ''Nasi tumpang'' consists of rice with different layers of viands shaped into a cone and wrapped in a banana leaf to retain its fragrance. Traditionally, it is a staple food for travellers or farmers in Kelantan to bring to work. The accompanying dishes usually consists of an omelette, beef or fish floss, shrimp or fish gulai, sweet sambal and cucumbers. See also * Nasi kerabu, another popular rice dish from Kelantan * Nasi campur * Nasi dagang * Nasi lemak Nasi lemak ( Jawi: ; ) is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring ... * Nasi lemuni * Nasi kandar References Egg dishes Malaysian rice dishes Malay words and phrases Omelettes {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tutug Oncom
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes. Nasi tutug oncom is a Sundanese dish, quite popular in most of cities in West Java, especially Bandung and Tasikmalaya, and also in Greater Jakarta area. Etymology ''Nasi'' is common Indonesian term for rice, while ''tutug'' in Sundanese means "mashed", "mixed" or "pulverized", and ''oncom'' is fermented beans cake akin to tempeh, but made from different fungi. Therefore, the name describe a rice dish that was mixed with mashed oncom. Origin and history The exact origin of nasi tutug oncom was not clear. However, it has been staples for breakfast among Sundanese population for generations. According to some circles, since the 1940s nasi tutug oncom has been served as a simple, cheap and quite satisfying breakfast. During th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Timbel
Nasi timbel is an Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf. It is a traditional Sundanese cuisine from West Java. The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side dishes such as fried chicken, empal gepuk (fried beef), jambal roti (salted fish), tahu goreng, tempeh, salted duck egg, sayur asem, with lalab and sambal. Nasi timbel later evolved to nasi bakar. See also * Nasi bakar * Nasi bogana *Nasi lemak *Nasi liwet *Nasi tutug oncom *Nasi uduk ''Nasi uduk'' (; Javanese script: ) is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi and Javanese culinary traditions. Etymology The '' Kamus Besar Bahasa Indonesia'' describes nasi uduk as rice c ... References External links Nasi Timbel recipes (in Indo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tim
Nasi tim is an Tionghoa Indonesian steamed chicken rice. In the Indonesian language, ''nasi'' means (cooked) rice and ''tim'' means steam. The ingredients are chicken, mushroom and hard-boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks. Variations Although it commonly uses chicken, some variants also use pork, fish or beef in place of chicken. Nasi tim for babies are often made from red rice and chicken liver. Preparation and serving The diced and seasoned boneless chicken and mushroom are stir-fried with garlic and seasoned with soy sauce, Chinese cooking wine, sesame oil and oyster sauce. The rice is seasoned with salt and pepper and garlic. Hard boiled chicken egg is placed in the bottom of the bowl, followed by seasoned cooked chicken and mushroom, then the bowl is filled with seasoned rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Tempong
Nasi tempong (; Pegon: ) is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consists of steamed rice with boiled vegetables (includes boiled spinach, cosmos and basil leaves), tofu, tempeh, corn fritter and fried ariid catfish. This rice dish served with '' kencur'' sambal or ''terasi'' sambal. The "tempong" term is a word in Osing language which means "to be slapped" in English. Thus the nasi tempong named because the spicy taste of ''nasi tempong'' which giving a sensation like being slapped. See also *Cuisine of Indonesia *Javanese cuisine * Nasi ambeng * Nasi bakar *Nasi campur * Nasi gandul *Nasi goreng ''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a me ... * Nasi pecel References {{Rice dishes Javanese cuisine Indonesian rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Pecel
Nasi pecel also known as Sega pecel in Javanese is an Indonesian rice dish from Java served with pecel (cooked vegetables and peanut sauce). November 16, 2007 The vegetables are usually '' kangkung'' or water spinach, s, leaves, leaves, and in |
Nasi Paprik
Nasi pad prik or ''nasi paprik'' is a Malaysian dish of rice, either plain or fried, served alongside a sweet and spicy sauce, commonly containing chunks of meat and vegetable. Nasi goreng pad prik may refer specifically to the fried rice, with the sauce mixed in during cooking. ''Nasi'' is Malay for rice, and ''pad prik'' is a Thai phrase: ผัด (''pad'', meaning stirfry) and พริก (''prik'', meaning chili). Nasi pad prik can be considered ‘Malay-style Thai cuisine,’ in that it is mainly found in Malaysia, but is prepared with Thai ingredients and cooking principles. See also * Malaysian cuisine * Fried rice Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dis ... * Nuea phat phrik * Phat phrik khing External links A recipe for nasi paprik (Malay)A blog abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Padang
Nasi padang, sometimes referred to as Padang rice, is a Padang cuisine, Minangkabau dish of steamed rice served with various choices of pre-cooked Minangkabau cuisine, dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, the capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine. A Padang restaurant is usually easily distinguishable with its Rumah Gadang-style facade and typical window display. Usually, such displays consist of stages and rows of carefully arranged, stacked bowls and plates filled with various dishes. Padang restaurants, especially smaller ones, will usually bear names in the Minang language. Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Minyak
Nasi minyak ( Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with ''minyak samin'' (ghee) and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. However, it is also common in neighboring Jambi as far north to Medan in North Sumatra. Nasi minyak looks and tastes similar to nasi kebuli, this is because both rice dishes are influenced by Indian and Middle Eastern cuisines, as evidence in the use of ghee and certain spices. '' Bumbu'' spice mixture being used including cardamom, anise, clove, caraway, cinnamon, onion, garlic and curry powder. In Palembang, nasi minyak is a celebrative traditional dish usually served for special events and celebrations. Certain mosque in Palembang served free nasi minyak after Jumu'ah Friday mass prayer, every last Friday of the month. While in Southern Thailand, Peninsular Malaysia and Singapore, the Nasi Minyak is regarded ceremonial dish and usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Mandi
Mandi () is an Arab traditional dish that originated from the Hadhramaut region in Yemen. It consists mainly of meat and rice with a blend of spices, and is cooked in a pit. It is consumed in most areas of the Arabian Peninsula and also found in Egypt, Hyderabad Deccan (where many people of Yemeni descent live), the Levant, Turkey, Kerala and Southeast Asia. Etymology The word "mandi" comes from the Arabic word "''nada"'', meaning "dew", and reflects the moist 'dewy' texture of the meat. Technique Mandi was usually made from rice, meat ( lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour. Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal. The meat is then boiled with whole spices until tender, and the spiced stock is then used to cook the basmati rice at the bott ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
