Food Terminology #1
1. Gado-gado
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad[1] of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana
leaf), served with a peanut sauce dressing.
The term gado or the verb menggado means
to consume something without rice. Gado-gado in Indonesian
literally means "mix-mix" since it is made of rich mixture of
vegetables such as potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in
peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is
different from lotek atah or karedok which uses raw vegetables.
Another similar dish is the Javanese pecel.
Gado-gado is
widely sold in almost every part of Indonesia, with each area having its own
modifications.[1] It is thought to have
originally been a Sundanese dish,
as it is most prevalent in Western parts of Java (which
includes Jakarta, Banten, and West Javaprovinces). The Javanese have their own slightly similar
version of a vegetables-in-peanut-sauce dish called pecel which
is more prevalent in Central and East Java. Gado-gado is
widely available from hawkers' carts, stalls (warung) and restaurants and hotels
in Indonesia; it is also served in
Indonesian-style restaurants worldwide. Though it is customarily called a
salad, the peanut sauce is a larger component of gado-gado than
is usual for the dressings in Western-style salads; the vegetables should be
well coated with it.
Some eating establishments use different mixtures of peanut
sauce, such as adding cashew nuts for
taste. In Jakarta, some eating establishment boast gado-gado as
their signature dish, some of which have been in business for decades and have
developed faithful clientele. Gado-Gado Boplo restaurant chain for example has
been around since 1970,[4] while Gado-Gado Bonbin in
Cikini has been around since 1960.[5]
The key to a delicious gado-gado is the sauce
made of fried crushed savory peanuts, sweet palm sugar, garlic, chilies, salt,
tamarind and a squeeze of lime.[1] Formerly, gado-gadosauce
was generally made to order, sometimes in front of the customers to suit their
personal preference for the degree of spiciness, which corresponds to the
amount of chili pepperincluded.
However, particularly in the West, gado-gado sauce is often
prepared ahead of time and in bulk. Gado-gado sauce is also
available in dried form, which simply needs to be rehydrated by adding hot
water.
Gado-gado sauce
is not to be confused with satay sauce, which is
also a peanut sauce.
Rendang is a spicy meat dish
which originated from Indonesia, especially
the ethnic group of Minangkabau,[1] and is now commonly
served across the country.[2] One of the characteristic
foods of Minangkabau culture, it is served at ceremonial occasions and to
honour guests.[3] Rendang is also served
among the Malay community.
Rendang is traditionally prepared by the Minangkabau community during festive
occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Although culinary experts often
describe rendang as a curry,[1][4] rendang is usually not
considered as such in Indonesia since it is richer and contains less liquid
than is normal for Indonesian curries.[5] In 2011 an online poll of
35,000 people by CNN International chose rendang as the number one dish of
their "World's 50 Most Delicious Foods (Readers' Pick)" list.[6]
The cooking technique flourished because of its role in
preserving meat in a tropical climate.[7] Prior to refrigeration technology, this style of
cooking enabled preservation of the large amount of meat.[8] Rendang is rich in
spices. Along with the main meat ingredient, rendang
uses coconut milk and
a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis, and other spices. This spice mixture
is called pemasak in Minangkabau. The spices, garlic, shallot,
ginger, and galangal used in rendang have antimicrobial properties and serve as
natural organic preservatives.[9] If cooked properly, dry
rendang can last for as long as four weeks.[4]
Traditionally the term rendang does not refer
to a certain type of dish. The verb merendang actually refers
to a method of slow cooking; continuously
churning the ingredients in a pot or frying pan, on a small fire, until all of
the liquids evaporate and the meat is well done.[10] Traditional Padang
rendang takes hours to cook. Cooking rendang involves pounding and grinding
ingredients as well as slow cooking, and so is time-consuming and requires
patience.[11] The meat pieces are
slowly cooked in coconut milk and spices until
almost all the liquid is gone, allowing the meat to become tender and absorb
the condiments. The cooking process changes from boiling to frying as the
liquid evaporates.[12] Cooking the meat until
tender with almost all the liquid evaporated requires great care, keeping it
from not getting burnt. Because of its generous use of numerous spices, rendang
is known for having a complex and unique taste.
Rendang is often served with steamed rice, ketupat (a compressed rice cake)
or lemang (glutinous rice cooked in
bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak[13] (young jackfruit gulai), cabbage gulai and lado (red
or green chilli pepper sambal).
Rendang is revered in Minangkabau culture as an embodiment of
the philosophy of musyawarah, discussion and consultation with
elders.[14]It has been
claimed that the four main ingredients represent Minangkabau society as a
whole:[15][16]
1.
The meat (dagiang) symbolises the Niniak Mamak,
the traditional clan leaders such as the datuk, the nobles, royalty
and revered elders.
2.
The coconut milk (karambia) symbolises the Cadiak
Pandai, intellectuals, teachers, poets and writers.
3.
The chilli (lado) symbolises the Alim Ulama,
clerics, ulama and religious leaders. The hotness of the
chilli symbolises Sharia.
4.
The spice mixture (pemasak) symbolises the rest of
Minangkabau society.
In Minangkabau tradition, rendang is a requisite dish for
special occasions in traditional Minang ceremonies, from birth ceremonies to
circumcision, marriage, Qur'an recitals, and religious festivals such as
Rendang originates from the Sumatran Minangkabau region.[18] One of the earliest
written records of rendang is from the early 16th century Hikayat Amir Hamzah.[19] The making of rendang
spreads from Minangkabau region to Mandailing, Riau, Jambi,
across the strait to Malaccaand Negeri Sembilan, resulting in a variety of
rendang traditions.[18]
The popularity of rendang has spread widely from its original
domain because of the merantau (migrating) culture of Minangkabau
people. Overseas Minangkabau leave
their home town to start a career in other Indonesian cities as well as
neighbouring countries, and Padang restaurants, Minangkabau eating
establishments that are ubiquitous in Indonesian cities, spring up. These
Padang restaurants have introduced and popularised rendang and other Padang food dishes across Indonesia,
Malaysia, Singapore, and the wider world.
Andalas University historian,
Prof. Gusti Asnan suggests that rendang began to spread across the region when
Minangkabau merchants and migrant workers began to trade and migrate to Malacca in the 16th century,
"Because the journey through the river waterways in Sumatra took much
time, a durable preserved dry rendang is suitable for long journey."[7] The dried Padang rendang
is a durable food, good to consume for weeks, even when left at room
temperature.[4]
In Minangkabau culinary tradition, there are three recognised
stages in cooking meat in spicy coconut milk. The dish which results is
categorised according to the liquid content of the cooked coconut milk, which
ranges from the most wet and soupy to the most dry: Gulai —
Kalio — Rendang.[20] The ingredients of gulai, kalio and
rendang are almost identical with the exceptions that gulai usually
has less red chilli pepper and more turmeric, while rendang has richer spices.
If pieces of meat are cooked in spicy coconut milk and the
process stopped right when the meat is done and the coconut milk has reached
its boiling point, the dish is called gulai. If the process
continues until the coconut milk is partly evaporated and the meat has started
to brown, the dish is called kalio. For a traditional dry rendang,
the process continues hours beyond this, until the liquid has all but
completely evaporated and the colour turns to a dark brown, almost black
colour. Thus not only liquid content but also colour indicate which type of
rendang is involved: gulai is light yellow, kalio is
brown and rendang is very dark brown. Today, one mostly finds only two simpler
categories of rendang: either dry or wet.
According to Minangkabau tradition, their true rendang is the
dry one. Rendang is diligently stirred, attended and cooked for hours until the
coconut milk evaporated and the meat absorbed the spices. It is still served
for special ceremonial occasions or to honour guests. If cooked properly, dried
rendang can last for three to four weeks stored in room temperature and still
good to consume.[4] It can even last months
stored in a refrigerator, and up to six months if frozen.[21]
Wet rendang, more accurately identified as kalio, is
a type of rendang that is cooked for a shorter period of time and much of the
coconut milk liquid has not evaporated. If stored at room temperature, kalio lasts
less than a week.[3] Kalio usually has a light
golden brown colour, paler than dry rendang.
Outside of its native land in Minangkabau, rendang is also known
in neighbouring countries such as Malaysia, Singapore and the Philippines. Most
Malaysian rendang is more like kalio, lighter in colour and taste
when compared with its Minangkabau counterpart. Malaysian rendang has several
variants, such as the Kelantanese rendang and the Negri Sembilan rendang.
Malaysian styles of rendang are typically cooked for shorter periods and
use kerisik (toasted grated coconut) to
thicken the spice,[4] instead of stirring over
a low heat for many hours to evaporate the coconut milk as Indonesian rendang
requires. Nonetheless, in Malaysia the rendang Tok variant,
found in the state of Perak, is a dry one.
Other ethnic groups in Indonesia also have adopted a version of
rendang into their daily diet. For example in Java, the rendang - aside from
the Padang variety sold in Padang restaurants - tend to be wet, slightly
sweeter and less spicy to accommodate Javanese tastes. Through colonial ties
the Dutch are also familiar with rendang and often serve the wet kalio version
in the Netherlands —
usually as part of a rijsttafel.
Rendang is made from beef (or
occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava). Chicken or duck rendang also
contains tamarind and is usually not cooked for as
long as beef rendang.[22]
The original Indonesian-Minangkabau rendang has two
categories, rendang darek and rendang pesisir. Rendang
darek (‘land rendang’) is an umbrella term for dishes from old regions
in mountainous areas of Minangkabau such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang and Bukittinggi. It mainly consists of beef,
offal, poultry products, jackfruit, and many other vegetables and animal
products which are found in these places. Rendang pesisir (‘coastal
rendang’) is from the coastal regions of Minangkabau such as Pariaman, Padang,
Painan and Pasaman. Rendang pesisir mainly consists of
seafood, although it is not unusual for them to incorporate beef or water
buffalo meat in their rendang.
Indonesian Rendang variations
1.
Rendang daging: meat
rendang. The most common rendang is made from beef,
but may also be from water buffalo, goat, mutton or lamb, speciality of Padang.
2.
Rendang ayam:
chicken rendang, speciality of Batusangkar and Bukittinggi.
3.
Rendang baluik (rendang belut): eel rendang,
speciality of Solok. In the Solok dialect, it is also called
‘randang baluk’.
4.
Rendang cubadak (rendang nangka):
jackfruit rendang, speciality of Payakumbuh.
5.
Rendang hati: cow
liver rendang, speciality of Minangkabau.
6.
Rendang itiak (rendang bebek): duck
rendang, speciality of Bukittinggi.
7.
Rendang jamur:
mushroom rendang
8.
Rendang jantung pisang: banana blossom rendang, speciality of
Minangkabau.
9.
Rendang jariang (rendang jengkol): jengkol rendang,
speciality of Bukittinggi.
10.
Rendang jo kantang: beef
rendang with baby potatoes, speciality of Kapau.
11.
Rendang lokan (rendang tiram): marsh
clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.
12.
Rendang paru: cow's
lung rendang, speciality of Payakumbuh.
13.
Rendang pucuak ubi (rendang daun singkong):
cassava leaf rendang, speciality of Minangkabau.
14.
Rendang runtiah (rendang suir):
shredded beef or poultry rendang, speciality of Payakumbuh.
15.
Rendang tahu: tofu
rendang, speciality of Minangkabau.
16.
Rendang talua (rendang telur): egg
rendang, speciality of Payakumbuh.
17.
Rendang tempe: tempe rendang, speciality of
Minangkabau.
18.
Rendang tongkol:
mackerel tuna rendang, speciality of coastal Minangkabau regions.
Rendang bumbu is sometimes used as the base
of other fusion dishes.
Some chefs in Indonesian sushi establishments
for example, have developed a Japanese-Indonesian fusion cuisine with recipes
for krakatau roll, gado-gado roll,
rendang roll and gulai ramen.[23] Several chefs and food
industries have experimented with fusing rendang with sandwiches, burgers and spaghetti. Burger King at one time served their take
on a rendang-flavoured burger in their Singapore and Indonesia chains for a
limited promotion period.[24][25] Spaghetti with rendang
could also be found in 7-Eleven convenience
stores across Indonesia. Rendang is also a popular flavour in Indonesian instant noodlevariants, such as the Indomie Mi Goreng rasa Rendang.[26]
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"[3]), also known as bakmi goreng,[4] is a flavourful and spicy fried noodle dish common
in Indonesia,[1][5] Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef,
or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in
Indonesia, it can be found everywhere in the country, sold by all food vendors
from street-hawkers, warungs, to high-end
restaurants. It is an Indonesian one-dish meal favourite, although street food
hawkers commonly sell it together with nasi goreng (fried rice).[6] It is commonly available at Mamak stalls in Singapore, Brunei
Darussalam, and Malaysia and is often spicy. In Sri Lanka, mee goreng is a
popular dish due to Malay cultural influences and is sold at
street food stalls around the country.[7]
Chinese influences are evident in Indonesian food,
such as bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng, and mie goreng.[8] The dish is derived from Chinese chow mein and believed to have been
introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore.[5] Mie goreng is also similar to
Japanese yakisoba.
However mie goreng has been more heavily integrated into Indonesian cuisine;
for example the application of popular sweet soy sauce that add mild sweetness,[9] sprinkle of fried shallots, addition of spicy sambal and the absence of pork and lard in
favour for shrimp, chicken, or beef; to cater for the Muslim majority.
Mie goreng are traditionally made with yellow
wheat noodles, stir fried with chopped shallots, onion,
and garlic with soy sauce seasoning, egg, vegetables, chicken, meat or seafood. However, other versions might use
dried instant noodle instead
of fresh yellow wheat noodle. The powdered instant noodle seasonings are
usually included in the dish, added with egg and vegetables, they are common in
Indonesia and Malaysia. Authentic mie goreng uses fresh
ingredients and spices, however, bottled instant spice paste might be used for
practical reason.[10]
The almost identical
recipe is often used to create another dish. For example bihun goreng is
made by replacing yellow wheat noodle with bihun or rice vermicelli, while kwetiau goreng uses shahe fen or thick flat rice noodles
instead.
Indonesia
Malaysia
In Malaysia, mie
goreng is associated with Malaysian Indian
cuisine and is famous for being prepared and sold at Mamak
stalls around the country. The dish has spawned unique variations found in Malaysia
and neighbouring Singapore.[15][16][17]
·
Mee goreng
mamak. A common variation of mie goreng is mee
goreng mamak which is sold at Mamak stalls run by Indian Muslims in Malaysia. This
variation is distinguished from others through the use of spices, tomato sauce,
potatoes, sweet soy sauce, and curry spice. Chilli is another common ingredient
used in this dish.[18][19][20][21]
·
Maggi goreng is a variation originating from the Indian Muslim
community and sold in Mamak stalls around
Malaysia. It uses Maggi instant noodles instead
of standard yellow noodles.[22]
Singapore
In Singapore, the
availability of mie goreng is largely similar to that found in Malaysia,
including the Mamak version. Singapore is also home of the Punggol mie goreng,
so called due to its origins at the Punggol End bus station. It is closely
related to the Peranakan Chinese-style mie goreng, and includes stir-fried
rempah, yellow Chinese noodles, seafood (typically prawns). Some versions
include the addition of fake crab, cabbage, and bean sprouts.
https://en.wikipedia.org/wiki/Mie_goreng
4. Sate/Satay
Satay or sate in Indonesian spelling,
is a dish of seasoned, skewered and grilled meat,
served with a sauce.[3] It
is a dish of Southeast Asia,
particularly Indonesia, Malaysia, and Thailand.[4] Satay may consist of
diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu;
the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These
are grilled or barbecued over a wood or charcoal fire,
then served with various spicy seasonings. Satay can be served in various
sauces, however most often they are served in a combination of soy and peanut sauce.[5]Hence,
peanut sauce is often called satay sauce.[6]
Satay originated on the Indonesian island of Java.[2][7][8][9] It
is available almost anywhere in Indonesia, where it has become a national dish.[1][10][11] It is also popular in
many other Southeast Asian countries.
In Sri Lanka, it has become a staple of the local
diet as a result of the influences from the local Malay community.[12]
Satay is a very popular delicacy in Indonesia; the country's
diverse ethnic groups' culinary arts (see Indonesian cuisine)
have produced a wide variety of satays. In Indonesia, satay is a popular street food,[2] it can be obtained from a
travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or
during traditional celebration feasts.
Close analogues are yakitori from Japan,
Kǎoròu chuàn from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus and sosatie from South Africa. It is listed at number 14
on World's 50 most delicious foods readers' poll compiled by
CNN Go in 2011.[13]
claim it as
their own, its Southeast Asian origin was in Java, Indonesia. There satay was
developed from the Indian kebab brought by the Muslim traders. Even India
cannot claim its origin, for there it was a legacy of Middle Eastern influence..
In the past, there have been stories that satay originated in
China, with the name derived from the Southern Min words sa tae bak
meaning "three pieces of meat".[14] However, contemporary
scholars say that the English word "satay" is derived from Indonesian: sate, and Malay: saté or satai, both perhaps of Tamil origin,[15] and that satay was developed by Javanese street
vendors as a unique adaptation of Indian kebabs.[2][4] The introduction of
satay, and other now-iconic dishes such as tongseng and gulai kambing based
on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in
the 18th century.[16]
From Java, satay spread through the Malay Archipelago and, as a consequence,
numerous variations of the dish have been developed and exist. By the late 19th
century, satay has crossed the Strait of Malacca into neighbouring Malaysia, Singapore and Thailand.[17] In the 19th century, the
term migrated, presumably with Malay immigrants from the Dutch East Indies,
to South Africa, where
it is known as sosatie.[2] The Dutch also brought this dish as well as
many other Indonesian specialties to the Netherlands, thereby influencing Dutch cuisine even to this day.[18]
Meat commonly used includes chicken, lamb, goat, mutton,
beef, venison and rabbit; seafoods such as fish, shrimp and squid;
or offal such as liver, intestine and tripe.
Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard and snake meat.
Most of the time, the meat is cut into small cubes shape, about the size of
thumbs. However, distinct recipe such as Ponorogo, satay uses chicken fillet
cut into elongated finger-like shape, thus one skewer only contain one
elongated piece.
The skewers used for chicken satay traditionally made from lidi,
a midrib of coconut fronds. Nevertheless, bamboo skewer might be used instead.
For firmer meat such as lamb, goat and beef, a thicker bamboo skewer is used.
The skewers are usually soaked in water before using to avoid burning and
breaking during grilling. Each skewer usually contains four pieces of meat,
some might contains only three pieces. A goat meat satay might insert a cube of
fat between meat cubes. Turmeric is a
necessary ingredient used to marinate satay, which gives the dish its
characteristic yellow color. Another popular marination is sweet soy sauce mixed with coconut oil or
palm margarine. The skewered meat are seasoned,
marinated, and then grilled on charcoal ember heat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served
with slices of lontong or ketupat (rice cakes), and relished
with acar (pickles) consist of slivers
of onions, carrots and cucumbers in vinegar, salt and sugar
solution.[19] Mutton satay is usually
served with kecap manis (sweet
soy sauce) instead of peanut sauce. Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy
sauce-based dip.
Indonesia
Indonesia is the home of satay (known as sate in Indonesian and
pronounced similar to the English "satay"), and satay is a widely
renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best
dishes.[11] Satays, in particular,
are a staple in Indonesian cuisine,
served everywhere from street carts to fine dining establishments, as well as
in homes and at public gatherings.[20] As a result, many variations have
been developed throughout the Indonesian Archipelago. In Indonesia there are
some restaurants that specialized on serving various kinds of satay and present
it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant,
and also chains of Sate Khas Senayan restaurants, previously known as Satay
House Senayan.[21] In Bandung, the West Java Governor's office is popularly
called Gedung Sate(Indonesian: Satay building) to refer the satay-like
pinnacle on its roof. Indonesia has the richest variations of satay in the
world. The satay variants in Indonesia usually named after the region its
originated, the meats, parts or ingredients its uses, also might named after
the process or method of cooking.[22
Soto ayam is
a yellow spicy chicken soup[3] with lontong or nasi himpit or ketupat (all compressed rice that is
then cut into small cakes) and/or vermicelli[4] or noodles, commonly found in Indonesia,[1][2] Singapore,[5] Malaysia [6][7] and Suriname. Turmeric is added as one of its
ingredients to get yellow chicken broth. It is probably the most popular
variant of soto, a
traditional soup commonly found in Indonesian cuisine.
Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes, Chinese celeryleaves, and fried shallots. Coconut milk is sometimes used as an
ingredient.[8] Occasionally, people will add "koya",
a powder of mixed prawn crackers with fried garlic or orange colored
spicy sambal, krupuk or emping is a very common topping.[9]
·
Soto Ambengan,
originated from Ambengan, Surabaya. Soto Ambengan
is famous for its delicious koya topping.
·
Soto Banjar
·
Soto Kudus
·
Soto Medan
https://en.wikipedia.org/wiki/Soto_ayam
6. Empek-empek
Pempek, mpek-mpek or empek-empek is a
savoury fishcake delicacy from Palembang,[1] South Sumatera, Indonesia, made of fish and tapioca. Pempek is served with rich sweet and
sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce), or just "cuko".
Sometimes local people also add yellow noodles for variations.
Origin
Pempek is the best-known of Palembang's dishes.[2] Its
origin is undoubtedly Palembang. However, the history behind the creation of
this savoury dish is unclear. According to local tradition, around the 16th
century there was an old Chinese immigrant who
lived near the Musi river. He noticed an
abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the
invention of refrigerationtechnology, most of these
unsold leftover fish decayed and were wasted. The indigenous people, however had
limited knowledge and techniques for processing fish. During that period, most
of the indigenous people simply grilled, fried or boiled their fish instead of
adding other ingredients to make new dishes. The old Chinese man mixed in
some tapioca and other spices, which he then
sold around the village on his cart. The people referred to this old man as
'pek-apek, where apek is a Chinese slang word to call an old man. The food is
known today as empek-empek or pempek.
Another theory suggests that pempek was a Palembang adaptation of
Southern Chinese ngo hiang or kekkian (fish slice) as a surimi (魚漿, yújiāng) based
food. But instead of being served in soup or plainly fried, pempek is notable
for its spicy palm sugar-vinegar based sauce.
Ingredients
Dough
Pempek dough is made from a mixture of boneless
ground fish meat, most commonly tenggiri (wahoo), with water, salt and sago flour. People sometimes add a little
bit of cooking oil and/or wheat flour to improve texture and not to make the
pempek too chewy and to add MSG to enrich
the umami taste. Ikan gabus (snakehead) is also commonly made as
pempek. Numerous pempek sellers and producers in Palembang use a cheap
combination of fish, which has a strong scent. According to tradition, the best
tasting pempek are made of belida or belido (Chitala lopis), but due to its rarity and
superior taste, pempek made from this fish are usually more expensive.[3] Pempek
in Bangka Island are made from mackerel (ikan kembung) and its sauce is
red chilli based, while in Jakarta or other cities they could be made
from gourami fish. The latest variant is pempek
udang, pempek made of minced shrimp originated from Sungsang area
in Banyuasin near the Musi river
estuary,[4] it is noticeable with its pinkish color.
The dough is boiled in hot water or steamed until hardened as
partly cooked dumplings, and stored to be fried later just before serving.
Sauce
Kuah cuko is produced by adding palm sugar, chili pepper, garlic, vinegar, and salt to boiling water. The color of this
sauce is dark brown. Sometimes Tongcai and Ebi (ground dried shrimp) are also
added to increase the flavor. This sweet, sour and spicy sauce is essential for
flavouring the pempek, since the pempek dough is very mildly savoury. The sauce
of Bangka pempek is chili based, made
from the mixture of ground red chili and vinegar and its color is bright red.
Traditionally all pempek sauces are served hot and spicy, the ground chilies
are mixed in the sauce. However, since some people desire unspicy sauce, or
cannot eat hot and spicy sauce, the ground chillis were often separated
as sambals. In some pempek restaurants, the
bottled kuah cuko sauce is left on customers' tables and they are welcome to
pour on the amount of sauce they desire. There are two kind of sauces
available, spicy hot and plain.
7. Ayam Goreng/ Fried Chicken
Fried chicken (also referred to as Southern fried chicken for
the variant in the United States) is a dish consisting of chickenpieces usually from broiler chickens which have been floured
or battered and
then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to
the exterior of the chicken. What separates fried chicken from other fried
forms of chicken is that generally the chicken is cut at the joints, and the
bones and skin are left intact. Crisp well-seasoned skin, rendered of excess
fat, is a hallmark of well made fried chicken.
The first dish known to have been deep fried was fritters, which were popular in the Middle Ages. However, it was the Scottishwho were the first Europeans to deep
fry their chicken in fat (though without seasoning). Meanwhile, a number
of West Africanpeoples had traditions of seasoned
fried chicken (though battering and cooking the chicken in palm oil). Scottish
frying techniques and West African seasoning techniques were combined by
enslaved Africans and African-Americans in the American South. Prior to the Second World War,
fried chicken was often very expensive and was only enjoyed on special
occasions. In the late 1900s and early 2000s, however, fried chicken has been
mass-produced and the price of the dish has gone down significantly.
When being cooked, fried chicken is often divided into smaller
pieces. The chicken is then generally covered in a batter, often consisting of
ingredients such as eggs or milk, and a thickener such as flour. This is used
to create a crust on the exterior of the meat. In addition, seasoning is often
added at this stage. Once the chicken is ready to be cooked, it is placed in
a deep fryer, frying pan or pressure cooker (depending on the method
used) and fried in lard or a type of oil.
The dish has created a large number of spin-off recipes which
are commonly used around the world. For example, Korean fried chicken,
a dish which is commonly served as fast food in Korea and
is known for being crispier than normal fried chicken. There is also a racial
stereotype surrounding fried chicken and African-American people, mostly because
it was popular among slaves in the American Civil War.
The American English expression
"fried chicken" is first recorded in the 1830s, and frequently
appears in American cookbooks of the 1860s and 1870s.[2] The origin of fried chicken in the southern states of
America has been traced to precedents in either Scottish or West African cuisineScottish
fried chicken was cooked in fat (though unseasoned)[3][5] while West African fried chicken was seasoned[3][4][10] (but battered[7][8] and cooked in palm oil).[6] Scottish frying techniques and African seasoning
techniques were used in the American South by African slaves.[3][4][5][10] Fried chicken provided some means of independent economy
for enslaved and segregated African-American women, who became noted sellers of
poultry (live or cooked) as early as the 1730s.[11] Because of this and the expensive nature of the ingredients,
it was, despite popular belief, a rare dish in the African-American community[6] reserved (as in Africa) for special occasions.[8][9][10]
After the development of larger and faster-growing hogs (due to
crosses between European and Asian breeds) in the 18th and 19th century in the
United States, backyard and small-scale hog production provided an inexpensive
means of converting waste food, crop waste, and garbage into calories (in a
relatively small space and in a relatively short period of time). Many of those
calories came in the form of fat and rendered lard.
Lard was used for almost all cooking and was a fundamental component in many
common homestead foods (many that today are still regarded as holiday and comfort foods) like biscuits and pies.[12] The economic and caloric necessity of consuming lard and
other saved fats may have led to the popularity of fried foods, not only in the
US, but worldwide.[13] In the 19th century cast iron became widely available for
use in cooking. The combination of flour, lard, a chicken and a heavy pan
placed over a relatively controllable flame became the beginning of today's
fried chicken.
When it was introduced to the American South, fried chicken
became a common staple. Later, as the slave trade led to Africans being brought
to work on southern plantations,
the slaves who became cooks incorporated seasonings and spices that were absent
in traditional Scottish cuisine,
enriching the flavor.[14] Since most slaves were unable to raise expensive meats,
but generally allowed to keep chickens, frying chicken on special occasions
continued in the African American communities
of the South. It endured the fall of
slavery and gradually passed into common use as a general
Southern dish. Since fried chicken traveled well in hot weather before refrigeration
was commonplace, it gained further favor in the periods of American history
when segregation closed
off most restaurants to the black population. Fried chicken continues to be
among this region's top choices for "Sunday dinner". Holidays such
as Independence
Day and other gatherings often feature this dish.[15]
Since the American Civil War,
traditional slave foods like fried chicken, watermelon, and chitterlings have suffered a strong
association with African-American stereotypes and blackface minstrelsy.[14] This was commercialized for the first half of the 20th
century by restaurants like Sambo's and Coon Chicken Inn, which selected exaggerated
depictions of blacks as mascots, implying quality
by their association with the stereotype. Although also being acknowledged
positively as "soul food" today,
the affinity that African-American culture has for fried chicken has been
considered a delicate, often pejorative issue.[16] While the perception of fried chicken as an ethnic dish
has been fading for several decades,[when?] with the ubiquity of fried chicken
dishes in the US, it persists as a racial stereotype.[17][18]
Before the industrialization of chicken production, and the
creation of broiler breeds of chicken, only young
spring chickens (pullets or cockerels) would be suitable for the higher heat
and relatively fast cooking time of frying, making fried chicken a luxury of
spring and summer. Older, tougher birds require longer cooking times at lower
temperatures. To compensate for this, sometimes tougher birds are simmered till
tender, allowed to cool and dry, and then fried. (This method is common in
Australia.) Another method is to fry the chicken pieces using a pan-fried method. The chicken pieces are
then simmered in liquid, usually, a gravy made in the pan that the chicken
pieces were cooked in. This process (of flouring, frying and simmering in
gravy) is known as "smothering" and can be used for other tough cuts
of meat, such as swiss steak.
Smothered chicken is still consumed today, though with the exception of people
who raise their own chickens, or who seek out stewing
hens, it is primarily made using commercial broiler chickens.[14]
Fried chicken has been described as being "crunchy"
and "juicy",[19] as well as "crispy".[20] In addition, the dish has also been called
"spicy" and "salty".[21] Occasionally, fried chicken is also topped with a chili
like paprika, or hot sauce to give it a spicy taste.[22] This is especially common in fast food restaurants and chains such
as KFC.[23] The dish is traditionally served with mashed potato,
gravy, coleslaw and biscuits.[24]
The dish is renowned for being greasy and unhealthy, especially
when coming from fast food outlets.[19] It has even been reported that some of those who enjoy
eating the food limit themselves to eating it only a certain number of times a
year, to keep their fat intake reasonably low.[25] Out of the various parts of the animal used in fried
chicken, the wings generally tend to contain the most fat, with almost 40 grams
(0.088 lb) of fat for every 100 grams (0.22 lb).[26] However, the average whole fried chicken contains only
around 12% fat, or 12 grams (0.026 lb) per every 100 grams (0.22 lb).[27] As well as this, 100 grams (0.22 lb) grams of fried
chicken generally contains around 240 calories of energy.[27]
One of the main causes of the large amounts of fat which can be
found in fried chicken is the oil which is used to cook it.
Generally, chickens are not fried whole; instead, the chicken is
divided into its constituent pieces.[28] The two white meat sections are the breast and
the wing from the front of the chicken, while the dark meat sections are the thigh and leg
or "drumstick", are from the rear of the chicken. These pieces are
usually subdivided into the wings, the breasts (the wishbone is often cut out
first in home cooking), the legs, and the thighs. The ribs are sometimes left
on the breast, but commercially they and the back are usually discarded.[29]
To prepare the chicken pieces for frying, they may be coated in
a batter of flour and liquid (and seasonings) mixed together.[30] The batter can contain ingredients like eggs, milk, and leavening. Alternatively, they may be dredged
in flour or a similar dry substance, to coat
the meat and to develop a crust. Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with
the flour. Either process may be preceded by marination or by dipping in milk or
buttermilk. As the pieces of chicken cook, some of the moisture that exudes
from the chicken is absorbed by the coating of flour and browns along with the
flour, creating a flavorful crust.[31] According to Nathan Bailey's 1736 cookbook, Dictionarium
Domesticum, for example, the chicken can be covered in a marinade that
consists of the juice of two large fresh lemons, malt vinegar, bay leaves, salt, pepper, ground cloves, and
green onions; it then must be settled in the marinade for three hours before
being dipped in the batter that consists of all-purpose flour, white wine, three egg yolks and salt, and then
slowly submerged in a deep pot of either oil, lard, or clarified butterover an open fire. It can then be topped
with fresh, dried parsley dipped in the
same frying oil.[32][33]
Traditionally, lard is used to fry the
chicken, but corn oil, peanut oil, canola oil, or vegetable oil are also frequently used
(although clarified butter may be used as
well like in colonial times[32][33]). The flavor of olive oil is generally considered too
strong to be used for traditional fried chicken, and its low smoke point makes
it unsuitable for use.[34] There are three main techniques for frying chickens: pan frying,[35] deep frying[36] and broasting.[37]
Pan frying (or shallow frying) requires a frying pan of sturdy construction and a
source of fat that does not fully immerse the chicken.[38] The chicken pieces are prepared as above, then fried.
Generally the fat is heated to a temperature hot enough to seal (without
browning, at this point) the outside of the chicken pieces. Once the pieces
have been added to the hot fat and sealed, the temperature is reduced. There is
debate as to how often to turn the chicken pieces, with one camp arguing for
often turning and even browning, and the other camp pushing for letting the
pieces render skin side down and only turning when absolutely necessary. Once
the chicken pieces are close to being done the temperature is raised and the
pieces are browned to the desired color (some cooks add small amounts of butter
at this point to enhance browning). The moisture from the chicken that sticks
and browns on the bottom of the pan become the fonds required to make gravy.[39]
Deep frying requires a deep fryer or other device in which the
chicken pieces can be completely submerged in hot fat. The process of deep
frying is basically placing food fully in oil and then cooking it at a very
high temperature.[38] The pieces are prepared as described above. The fat is
heated in the deep fryer to the desired temperature. The pieces are added to
the fat and a constant temperature is maintained throughout the cooking
process.[40]
Broasting uses a pressure cooker to accelerate the
process.[41] The moisture inside the chicken becomes steam and
increases the pressure in the cooker, lowering the cooking temperature needed.
The steam also cooks the chicken through, but still allows the pieces to be
moist and tender while maintaining a crisp coating. Fat is heated in a pressure
cooker. Chicken pieces are prepared as described above and then placed in the
hot fat. The lid is placed on the pressure cooker, and the chicken pieces are
thus fried under pressure.[42]
The derivative phrases "country fried" and
"chicken fried" often refer to other foods prepared in the manner of
fried chicken. Usually, this means a boneless, tenderized piece of meat that
has been floured or battered and cooked in any of the methods described above
or simply chicken which is cooked outdoors. Chicken fried steak and
"country fried" boneless chicken breast are two common examples.[43]
Throughout the world, different seasoning and spices are used to
augment the flavor of fried chicken. Because of the versatility of fried
chicken, it is not uncommon to flavor the chicken's crisp exterior with a
variety of spices ranging from spicy to savory.[44][45] Depending on regional market ubiquity, local spice
variations may be labeled as distinct from traditional Southern U.S. flavors,
or may appear on menus without notation. With access to chickens suitable for
frying broadening on a global scale with the advent of industrialized poultry
farming, many localities have added their own mark on fried chicken, tweaking
recipes to suit local preferences.[46]
Gulai is a type of food containing rich, spicy and succulent curry-like sauce
commonly found in Indonesiaand Malaysia. The main ingredients might be poultry, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. The gulai sauces commonly have a thick consistency with
yellowish color because of the addition of ground turmeric. Gulai sauce
ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.[1]Gulai is often described as an Indonesian type of curry,[2]although Indonesian cuisine also recognize kari or kare(curry)
.
https://wikivisually.com/wiki/Gulai
French fries (North American English), chips (British English),[1] finger
chips (Indian English),[2] or French-fried
potatoes are batonnet or allumette-cut deep-fried potatoes.
In the United States and most of Canada, the term fries refers
to all dishes of fried elongated pieces of potatoes, while in the United
Kingdom, Australia, South Africa (rarely), Ireland and New Zealand,
thinly cut fried potatoes are sometimes called shoestring fries or skinny
fries to distinguish them from the thicker-cut chips.
French
fries are served hot, either soft or crispy, and are generally eaten as part of
lunch or dinner or by themselves as a snack, and they commonly appear on the
menus of diners, fast food restaurants,
pubs, and bars. Fries in America are generally salted and
are almost always served with ketchup,
but in many countries they have other condiments or toppings, like vinegar, mayonnaise,
or other local specialties. Fries can be topped more heavily, as in the dishes
of poutine and chili cheese fries. French fries can be made
from sweet potatoes instead of potatoes. A
baked variant of the French fry ("oven chips") uses less or even no
oil.[3]
French
fries are prepared by first peeling and cutting the potato into even strips.
These are then wiped off or soaked in cold water to remove the surface starch,
and thoroughly dried.[4][5] They
may then be fried in one or two stages. Chefs generally agree that the two-bath technique
produces better results.[4][6][7] Potatoes
fresh out of the ground can have too high a water content - resulting in soggy
fries - so preference is for spuds that have been in storage for a while.[8]
In
the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C /
320 °F) to cook them through. This may be done in advance.[4] Then
they are more briefly fried in very hot fat (190 °C / 375 °F) to
crisp the exterior. They are then placed in a colander or on a cloth to drain,
salted, and served. The exact times of the two baths depend on the size of the
potatoes. For example, for 2–3mm strips, the first bath takes about 3 minutes,
and the second bath takes only seconds.[4] There
are several common techniques to cook French Fries. Deep frying is
a cooking method in which food is submerged in hot fat, most commonly
oil. Vacuum fryers are fit to process
low-quality potatoes that contain higher sugar levels than normal, as they
frequently have to be processed in spring and early summer before the potatoes
from the new harvest become available. In the UK, a Chip pan is
a deep-sided cooking pan used for deep-frying. Chip pans are named for their
traditional use in frying chips.
Most
French fries are produced from frozen potatoes which have been blanched or at
least air-dried industrially.[9] Most
chain that sell fresh cut fries rely on the Idaho Russet Burbank variety of
potatoes. It has been the standard for French fries in the United States.[8] The
usual fat for making French fries is vegetable oil.
In the past, beef suet was
recommended as superior,[4] with vegetable shortening as an alternative. In
fact, McDonald's used a mixture of 93% beef tallow and
7% cottonseed oil until 1990, when they
switched to vegetable oil with beef flavoring.[10][11] Starting
in the sixties, more fast food restaurants have been using frozen French fries.[8]
Cendol is an iced sweet dessert that
contains droplets of worm-like green rice flour jelly,[1] coconut milk and palm sugarsyrup.[2] It is commonly found in Southeast Asia and
is popular in Indonesia,[3][4] Malaysia,[5] Singapore, Brunei, Cambodia, East Timor, Vietnam, Thailand,
and Burma.
Next to the green jelly, additional toppings might be added, includes
diced jackfruit,
sweetened red azuki beans,[6] to durian.[7]
The word "cendol" was first mentioned in 1932 as one
of the foodstuffs available in Kuala Lumpur as recorded in the Malay
Concordance Project that collects Malay writings.[8][9] Indonesian
dictionarydescribes cendol as a snack made
from rice flour and
other ingredients that are formed by filters, then mixed with palm sugar and
coconut milk (for beverage).[10] The Malay dictionary Kamus Dewansimilarly
defines it as a porridge-like drink with long strands made of rice flour in
coconut milk and sugar syrup.[11] There is a popular belief that the name
"cendol" is related to, or originated from, the word jendol,
in reference to the swollen green worm-like rice flour jelly;[9] in Javanese, Sundanese, Indonesian, and Malay, jendol means
"bump," "bulge,"[6][12] or "swollen."[13] In most parts of Indonesia, cendol refer
to the green rice flour jelly; while the concoction of that green rice flour
jellies with coconut milk, shaved ice, areca palm sugar and sometimes
diced jackfruit is
called es cendol or dawet (in Central and
East Java).
In Vietnam, this worm-like rice flour concoction is called bánh lọt or
"fall through cake". Bánh lọt is a common ingredient
in a Vietnamese dessert drink called chè, or more
commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง, pronounced [lɔ̂ːt t͡ɕʰɔ̂ŋ])
which can be translated as "gone through a hole", indicating the way
it is made by pressing the warm dough through a sieve
into a container of cold water.[14] In Burma it is known as mont let
saung or မုန့်လက်ဆောင်း. In Cambodia, it is
known as lot (លត /lɔːt/), bang-aem lot (បង្អែមលត /bɑŋʔaɛm lɔːt/), nom lot (នំលត /nɷm lɔːt/), and banh lot
The origin of cendol is not clear, and this sweet drink is
widely spread across Southeast Asia. However, one suggestion is that cendol
originated in Indonesia.[15][6] The most prevalent and oldest tradition
of cendol making can be found in Java. In Banjarnegara, Central Java, dawet is
traditionally served without ice. Today, however additional ice cubes or shaved
ice is commonly added into this dessert drink.[16] This might suggest that in tropical
Java, dawet is a traditional sweet dessert drink that predates
the adoption of refrigeration technology. It is possible that other
countries then developed their own recipes once ice became readily available.
This may explain why it is most popular in Malayan port cities such as Malacca and Penang where
British refrigerated ships' technology would provide the required ice. The
ingredients heavily uses aren (sugar palm) and coconut plants.
Traditionally in Java, the green jelly noodle is made from the sago starch extracted
from the trunk of aren plant.[17](p16)
In Javanese tradition, dawet or cendol is a part
of traditional Javanese wedding ceremony. The dodol dawet (Javanese for
"selling dawet") is performed during Midodareni ceremony, a day
before the wedding. After the siraman bridal shower, the
parents would sell dawet to the attending guests and relatives. The guest paid
the dawet using terracotta coins that would be given to the bride as a symbol
of family earnings. The symbolic meaning was as the parents' hope that the
tomorrow wedding would be attended by a lot of guests, "as plenty as the
cendol jellies that being sold."[18]
In the 1900s, Indonesian mobile street hawker started selling
cendol along Geylang street in Singapore. Cendol of the olden times
Singapore were kept in a transparent glass bottle and without any cover. Blocks
of ice were placed in the centre of the glass bottle.[15] In Dutch East
Indies Java, cendol or dawet street hawkers using pikulan (baskets
carried with balancing rod) are commonly found in Javanese cities, as can be
seen in the old photograph dated from circa 1935.
Cendol has been declared a Malaysian heritage food by the
Malaysian Department of National Heritage.[19]
The dessert's original or basic ingredients are coconut milk,
jelly noodles made from rice flour with green food coloring (usually
derived from the pandan leaf), shaved ice,
and palm sugar.[6] Original cendol usually served in a tall
glass, assembled with liquid gula jawa or palm sugar syrup in
the bottom, followed by green jellies, poured with coconut milk, and topped
with shaved ice.[6]
In Sunda, Indonesia, cendol is a dark-green pulpy dish of rice
(or sago) flour worms with coconut milk and syrup of areca sugar. It used to be
served without ice. In Javanese, cendolrefers
to the green jelly-like part of the beverage, while the combination of cendol,
palm sugar and coconut milk is called dawet. Today, the green cendol jelly
noodles are mainly made from rice flour,
since rice is more readily available. However, in Java, a traditional cendol worm-like
jelly noodles was made from sagu aren, or sago starch extracted
from the trunk of sugar palm (Arenga pinnata)
plant.
https://en.wikipedia.org/wiki/Cendol
Komentar
Posting Komentar