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Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh. Sop or sup usually refer to soups derived from western influences, such as sop buntut. Mi kuah refer to various noodle soups of Indonesia, usually refer to noodle soups derived from Chinese and Peranakan influences, such as mi bakso kuah and laksa. In Indonesia ...
Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes green stink beans are added. The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. To add aroma and taste, an ...
In Java and Sumatra, it also might be added to sayur lodeh or sambal goreng ati petai (fried diced beef or chicken liver in sambal and petai). Nasi goreng kambing petai is popular variant of nasi goreng with goat meat and petai. In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).
It is generally used in Sundanese food as lalap and one of ingredients for Sundanese cuisine called sayur asem, as well as one of ingredients for Javanese cuisine called sayur lodeh. In Timor-Leste, chayote is called lakeru Japones. It is speculated that chayote was introduced by Japanese soldiers during World War II.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay , a female Peranakan is known as a nonya (also spelled nyonya ), and a male Peranakan is known as a baba .
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods. [3] The dish is usually served hot or at room temperature with coconut milk-based soups, such as lontong sayur, gulai, and curries. [4] It is also used as an alternative to vermicelli noodles.
Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors . The ingredients are vegetables; usually beansprouts , shredded cabbages and carrots , battered and deep fried in cooking oil. [ 1 ]