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Siomay (also somai) (Chinese: 燒賣; Pe̍h-ōe-jī: sio-māi) is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese shumai . [ 1 ] [ 2 ] It is considered a light meal, similar to the Chinese dim sum . [ 1 ]
Siomay or siomai (sometimes called somay) in Indonesia is pronounced the same way as its sisters and is usually a wonton wrapper, stuffed with filling and steamed. It is also served with steamed potatoes, tofu, hard-boiled eggs, steamed bitter gourd and cabbages, all sliced and topped with peanut sauce and kecap manis ( sweet soy sauce ).
Siomay, shumai Media: Batagor Batagor (abbreviated from Baso Tahu Goréng , "fried bakso [and] tofu ") is a Sundanese dish from Indonesia , and popular in Southeast Asia , consisting of fried fish dumplings , usually served with peanut sauce . [ 1 ]
The Chinese loanwords are usually concerned with cuisine, trade or often just exclusively things Chinese. According to the 2000 census, the relative number of people of Chinese descent in Indonesia (termed the peranakan) is almost 1% (totaling to about 3 million people.)
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Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia.
Baozi (Chinese: 包子 ⓘ), or simply bao, is a type of yeast-leavened filled bun [1] in various Chinese cuisines.There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed.
Slices of tofu are usually mixed in gado-gado, ketoprak and siomay. Bacem is a method of cooking tofu originating in Central Java. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is ...