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Chinese Indonesian Vegetarian food Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it. Daun ubi tumbuk: Sumatra, Kalimantan, and Sulawesi Vegetarian food Pounded cassava leaf in spices.
Indonesian cuisine is a collection of various regional culinary traditions 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, [1] [2] with more than 600 ethnic groups.
Soto ayam, Indonesian counterpart of chicken soup. This is a list of Indonesian soups . Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, [ 1 ] with more than 1,300 ethnic groups . [ 2 ]
The spices used in this dish are ground shallot, garlic, chili pepper, coriander, palm sugar, and salt, mixed with bruised lemongrass, galangal, daun salam (Indonesian bay leaf), a little coconut milk, and turmeric water. The meat pieces are cooked with the spices well until they are absorbed into the meat and the stock evaporate.
Kwetiau goreng (lit. ' fried kwetiau ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
Tekwan is a soup dish originating from the Indonesian region of Palembang. The dish contains small fish cakes made of local Musi river fish similar to pempek , and is served with savory shrimp broth , rice vermicelli , mushrooms , and sliced jicama , sprinkled with sliced fresh celery , scallions , and fried shallots .
Today, the telur pindang is widely spread throughout the Indonesian archipelago; however, it is found more prevalent in Javanese cuisine [4] of Central and East Java, and also South Sumatra. Despite sharing similarities with Chinese tea eggs that employs tea leaves, this Indonesian version favours the use of teak leaves, guava leaves or spared ...
Due to the great diversity in Indonesian cuisine, noodles too have undergone diversification and changed according to local tastes, influences, and available ingredients – from mie Aceh, Palembang mie celor, to Javanese mie Jawa. Some types of noodles, such as bihun or rice vermicelli had become integrated as ingredients into Indonesian soto ...