Search results
Results From The WOW.Com Content Network
Brenebon or sayur kacang merah – red kidney bean soup, served in broth made from boiled pig's trotters, beef or chicken. [10] Sayur asem – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and melinjo [7] Sayur bayam or sayur bening – spinach and corn in clear soup flavoured with temu kunci.
Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, leek, mushroom, snap bean, macaroni and bakso or sausage, spiced with black pepper, garlic and shallot in chicken or beef broth. Fried shallots and celery can be added to sayur sop. Sayur sop is comfort food commonly served with steamed rice, tempeh and corn fritter.
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.
According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony and it is believed as tolak bala, to ward off possible danger and disaster. [5] The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony.
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Sup kambing or sop kambing (Indonesian and Malay for 'goat soup') is a Southeast Asian mutton soup, commonly found in Brunei Darussalam, Indonesia, Malaysia, Singapore. [ 1 ] [ 2 ] It is prepared with goat meat , tomato, celery, spring onion , ginger, candlenut and lime leaf, its broth is yellowish in colour. [ 1 ]
Chinese food therapy (simplified Chinese: 食疗; traditional Chinese: 食療; pinyin: shíliáo; lit. 'food therapy', also called nutrition therapy and dietary therapy) is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism, [1] and centered on concepts such as seasonal eating and in moderation.
The young fronds are stir-fried and used in salads. [6] [7]They may have mild amounts of fern toxins but no major toxic effects are recorded. [8]It is known as pakô ("wing") in the Philippines, [6] pucuk paku and paku tanjung in Malaysia, sayur paku or pakis in Indonesia, phak koot (Thai: ผักกูด) in Thailand, rau dớn in Vietnam, dhekia (Assamese: ঢেঁকীয়া) in ...