Search results
Results From The WOW.Com Content Network
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. [2] The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine.
The yellow-coloured rice is perceived to look like a pile of gold, [28] so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity. [29] Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be ...
Its ingredients include garlic, red chili peppers, Asian shallots, nutmeg, ginger, turmeric, palm sugar, cumin, shrimp paste and salam leaves (Indonesian bay leaf). [7] Soto babi, Balinese pork soto. Balinese dishes are punctuated by basa genep, the typical Balinese spice mix used as the base for many curry and vegetable dishes. [8]
It is quite similar to another popular Indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. The difference is ayam penyet is a traditional Javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel). [2]
The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia. Because of its similarity, mie jawa is often confused with mie rebus (boiled noodle), but only mie godhog jawa is identical to mie rebus .
Ikan kuah kuning – fish soup in clear yellow broth. It is a side dish of papeda and be a delicacy from Maluku and Papua. Mangut – Javanese coconut milk fish soup. Pindang – fish boiled in salt and sour-tasting spices, usually tamarind. Pindang koyong – fish cooked in yellow gravy-like soto with various spices, specialty of Banyuwangi ...