Search results
Results From The WOW.Com Content Network
Nasi kuning bumbu ingredients including garlic, coconut milk, pandan leaf, lemongrass, turmeric, citrus leaf, sugar and salt The addition of turmeric and coconut milk , sometimes also including pandan and lemongrass during the rice cooking and steaming process, has contributed to the tempting colour, pleasant fragrance, soft texture, and a ...
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado , the capital of the province, although other cities in Northern Sulawesi, such as Bitung , Tomohon and Tondano , are also known as Minahasan culinary hotspots.
Nasi kuning: Nationwide Rice dish Usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur. Nasi lemak: Nationwide, but especially popular in North Sumatra and Riau Rice dish
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."
Nasi kuning, similar to nasi rames or nasi campur, but the rice is cooked in coconut milk and colored bright yellow using turmeric and scented with lemongrass and kaffir lime leaves. Nasi rames , rice with accompaniments, usually some curried vegetable stew ( sayur lodeh ), a selection of cooked fish or chicken or meat and offal pieces, and a ...
The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and ...
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Almost any kind of meat, poultry and seafood can be made into woku dish. The most common and popular are ayam woku (chicken woku) [3] and kakap woku (red snapper woku). [4] Woku belanga is a woku variant cooked in a belanga or any kind of saucepan, while woku daun is a woku dish cooked and wrapped in banana or young coconut leaves.