1.
Nasi kuning
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Nasi Kuning, or sometimes called Nasi Kunyit, is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning. In Indonesian culture, nasi kuning has favorable symbolic meanings, Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali and Sulawesi, however, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is eaten during special events. The top of the tumpeng is given to the most senior person in attendance. One of the most popular nasi kuning variant is came from Manado of North Sulawesi, Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng, urap, teri kacang, sambal goreng, ayam goreng, balado udang, or perkedel. More elaborate nasi kuning might include fried cows brain, fried cows lung, beef and it is common to serve nasi kuning with kerupuk udang or emping chips and a decoratively cut cucumber and tomato. List of rice dishes Nasi bogana Nasi campur Nasi goreng Nasi kucing Nasi lemak Nasi liwet Nasi pecel Nasi tim Nasi uduk Nasi ulam Food portal Nasi Tumpeng - Its Meaning and Function
2.
Lawar (food)
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Lawar is a dish created from a mixture of vegetables, coconut and minced meat mixed with rich herbs and spices, originating from Bali, Indonesia. This dish is found in restaurants and warungs in Bali. Despite its rich mixture, lawar is not a vegetarian dish. Lawar consists of beans, beaten eggs, vegetable oil, kaffir lime leaves, coconut milk, palm sugar, fresh grated coconut. Lawar is named according to its additional ingredients, for example lawar with chicken is called lawar ayam. Lawar which uses young jackfruit is called lawar nangka, some types of lawar might add the blood of butchered animal mixed with spices to add taste. Sometimes lawar is named according to its color, lawar merah refer to its blood content, lawar padamare is the type of combination of several types of lawars. Lawar is served with steamed rice and other meat such as babi guling. Urap a Javanese version similar to lawar Gado-gado Karedok Pecel
3.
Sambal
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Sambal is an Indonesian loan-word of Javanese origin. It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and it has also spread through overseas Indonesian populations to the Netherlands and Suriname. Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab, ikan bakar, ikan goreng, ayam goreng, ayam penyet, iga penyet, traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked, the chili pepper, garlic, shallot and tomato are often freshly ground using a mortar, while the terasi or belacan is fried or burned first to kill its pungent smell as well as to release its aroma. Sambal might be prepared in bulk, as it can be stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment. However, some households and restaurants insist on making freshly-prepared sambal just a few prior to consuming in order to ensure its freshness and flavor. Nevertheless, in most warung and restaurants, most sambal is prepared daily in bulk and offered as a hot, today some brands of prepared, prepacked, instant, or ready-to-use sambal are available in warung, traditional markets, supermarkets and convenience stores. Most are bottled sambal, with a few available in plastic or aluminum sachet packaging. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture, the most common kinds of peppers used in sambal are, Adyuma, also known as habanero, a very spicy, yellow, and block-shaped pepper. Cayenne pepper, a shiny, red, and elongated pepper, Madame Jeanette, a yellow–light green, elongated, irregularly-shaped pepper. Birds eye chili, also known as cabe rawit in Javanese, Chili peppers known as lombok in Javanese, a mild, green–red, elongated pepper. Green chili peppers are milder than red ones, in the Indonesian archipelago, there are as many as 300 varieties of sambal. The intensity ranges from mild to very hot, some varieties include, Sambal andaliman Similar to sambal lado mudo but with the addition of andaliman pepper. Sambal asam This is similar to sambal terasi with an addition of tamarind concentrate, asam means tamarind or sour in Indonesian. Chili fried with oil, garlic, terasi, candlenuts and other condiments and this is darker and richer in flavor than sambal asam. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, Sambal buah specialty of Palembang, made from the mixture of chili, shrimp paste, kemang and pineapple. Sambal cibiuk a sambal recipe specialty of Cibiuk village, Garut Regency and it consist of coarsely chopped and ground green birds eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt. Sambal colo-colo From Ambon, it consists of Indonesian kecap manis, chili, tomatoes bits, shallots and it is suitable for barbecue dishes
4.
Balinese people
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The Balinese are an ethnic group native to the Indonesian island of Bali. The Balinese population of 4.2 million live mostly on the island of Bali, there are also significant populations on the island of Lombok, and in the eastern-most regions of Java. The Balinese originated from three periods of migration, the first waves of immigrants came from Java and Kalimantan in prehistoric times and were of proto-Malay stock. The second wave of Balinese came slowly over the years from Java during the Hindu period and this in turn reshaped the Balinese culture into a syncretic form of classical Javanese culture mixed with many Balinese elements. A DNA study in 2005 by Karafet et al. found that 12% of Balinese Y-chromosomes are of likely Indian origin, while 84% are of likely Austronesian origin, Balinese culture is a mix of Balinese Hindu-Buddhist religion and Balinese customs. It is perhaps most known for its dance, drama and sculpture, the island is also known for its Wayang kulit or Shadow play theatre. Even in poor rural and neglected villages, beautiful temples are a common sight, even layered pieces of palm leaf and neat fruit arrangements made as offerings by Balinese women have an artistic side to them. Balinese artists are skilled in duplicating art works such as carvings that resemble Chinese deities or decorating vehicles based on what is seen in foreign magazines. The culture is noted for its use of the gamelan in music, each type of music is designated for a specific type of event. For example, music for a piodalan is different from music used for a ceremony, just as it is for weddings, Ngaben, Melasti. The diverse types of gamelan are also specified according to the different types of dance in Bali, according to Walter Spies, the art of dancing is an integral part of Balinese life as well as an endless critical element in a series of ceremonies or for personal interests. Traditionally, displaying of female breasts is not regarded as immodest, Balinese women can often be seen with bared chests, however, a display of the thigh is considered immodest. In modern Bali these customs are not strictly observed. In the Balinese naming system, a rank of birth or caste is reflected in the name. A puputan is an act of mass suicide through frontal assaults in battle, the latest act of puputan was during the Indonesian war of Independence, with Lt. Colonel I Gusti Ngurah Rai as the leader in the battle of Margarana. The airport in Bali is named after him in commemoration, the vast majority of the Balinese believe in Agama Tirta, holy-water religion. It is a Shivaite sect of Hinduism, traveling Indian priests are said to have introduced the people to the sacred literature of Hinduism and Buddhism centuries ago. The people accepted it and combined it with their own pre-Hindu mythologies, the Balinese from before the third wave of immigration, known as the Bali Aga, are mostly not followers of Agama Tirta, but retain their own animist traditions
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Bali
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Bali is an island and province of Indonesia. The province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan and it is located at the westernmost end of the Lesser Sunda Islands, between Java to the west and Lombok to the east. Its capital, Denpasar, is located in the part of the island. With a population of 3,890,757 in the 2010 census, and 4,225,000 as of January 2014, the island is home to most of Indonesias Hindu minority. According to the 2010 Census,83. 5% of Balis population adhered to Balinese Hinduism, followed by 13. 4% Muslim, Christianity at 2. 5%, Bali is a popular tourist destination, which has seen a significant rise in tourists since the 1980s. Tourism-related business makes up 80% of its economy and it is renowned for its highly developed arts, including traditional and modern dance, sculpture, painting, leather, metalworking, and music. The Indonesian International Film Festival is held every year in Bali, in March 2017, Tripadvisor named the island the worlds top destination in its Travelers choice award. Bali is part of the Coral Triangle, the area with the highest biodiversity of marine species, in this area alone over 500 reef building coral species can be found. For comparison, this is about 7 times as many as in the entire Caribbean, most recently, Bali was the host of the 2011 ASEAN Summit,2013 APEC and Miss World 2013. Bali is the home of the Subak Irrigation System, a UNESCO World Heritage Site, Bali was inhabited around 2000 BC by Austronesian people who migrated originally from Southeast Asia and Oceania through Maritime Southeast Asia. Culturally and linguistically, the Balinese are closely related to the people of the Indonesian archipelago, Malaysia, stone tools dating from this time have been found near the village of Cekik in the islands west. In ancient Bali, nine Hindu sects existed, namely Pasupata, Bhairawa, Siwa Shidanta, Waisnawa, Bodha, Brahma, Resi, Sora, each sect revered a specific deity as its personal Godhead. Inscriptions from 896 and 911 dont mention a king, until 914 and they also reveal an independent Bali, with a distinct dialect, where Buddhism and Sivaism were practiced simultaneously. Mpu Sindoks great-granddaughter, Mahendradatta, married the Bali king Udayana Warmadewa around 989 and this marriage also brought more Hinduism and Javanese culture to Bali. Suradhipa reigned from 1115 to 1119, and Jayasakti from 1146 until 1150, jayapangus appears on inscriptions between 1178 and 1181, while Adikuntiketana and his son Paramesvara in 1204. Balinese culture was influenced by Indian, Chinese, and particularly Hindu culture. The name Bali dwipa has been discovered from inscriptions, including the Blanjong pillar inscription written by Sri Kesari Warmadewa in 914 AD. It was during this time that the people developed their complex irrigation system subak to grow rice in wet-field cultivation, some religious and cultural traditions still practiced today can be traced to this period
6.
Indonesian cuisine
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Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. Many regional cuisines exist, often based upon indigenous culture and foreign influences, Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia cuisine may include rice, noodle and soup dishes in local modest shops to street-side snacks, rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen. Indonesian cuisine varies greatly by region and has different influences. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine, elements of Chinese cuisine can be seen in Indonesian cuisine, foods such as noodles, meat balls, and spring rolls have been completely assimilated. Throughout its history, Indonesia has been involved in due to its location. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands The Moluccas, which are famed as the Spice Islands, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian, Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours, most often described as savory, hot and spicy, seven main Indonesian cooking methods are frying, roasting, grilling, sautéing, roasted, boiling and steaming. Some popular Indonesian dishes such as nasi goreng, gado-gado, Satay, today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef rendang, and sambal are favoured in Malaysia, soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh is regarded as a Javanese invention, a adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in ways to tempeh but using a variety of bases, created by different fungi. Indonesian traditional meals usually consists of steamed rice as staple, surrounded by vegetables and soup, in a typical family meal, the family members gather around the table filled with steamed rice and several other dishes. Each dish is placed in a separate communal large plate or in bowls, each of these dishes has its own serving spoons, used only to take parts of the dishes from the communal plate into ones own personal plate. Each of the members has their own personal plate that is first filled with steamed rice. Usually the oldest family member or the husband has the right to initiate the meal, each of them take some portion of dishes from the communal plates into their own individual plates. On their personal plate, the rice will soon be surrounded by two, three or more dishes, vegetables and fish or meat, and maybe some fried dishes, sambal
7.
Chinese cuisine
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Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background, imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time, the most praised Four Major Cuisines are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern Eight Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, the color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and it is considered inappropriate to use knives on dining table. Chopsticks are the eating utensils for Chinese food, which can be used to cut. Chinese society greatly valued gastronomy and developed a study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain, the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia and these grains were typically served as warm noodle soups, however, instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy has become a high art and he was recorded discussing about the principles of dining, The rice would never be too white, the meat would never be too finely cut. When it was not cooked right, man would not eat, when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat, when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meat, they should not be cooked more than staple food, there is no limit for alcohol, before a man get drunk. During Shi Huangdis Qin dynasty, the empire expanded into the south, by the time of the Han Dynasty, the different regions and cuisines of Chinas peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is seen as giving qi, energy, but food is also about maintaining yin. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table
8.
Indian cuisine
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Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Indian food is heavily influenced by religious and cultural choices. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule, Indian cuisine is still evolving, as a result of the nations cultural interactions with other societies. Historical incidents such as invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, Indian cuisine has shaped the history of international relations, the spice trade between India and Europe was the primary catalyst for Europes Age of Discovery. Spices were bought from India and traded around Europe and Asia, Indian cuisine has influenced other cuisines across the world, especially those from the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean. Indian cuisine reflects an 8, 000-year history of groups and cultures interacting with the subcontinent, leading to diversity of flavours. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine, early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, honey, and sometimes fish, eggs, and meat. Staple foods eaten today include a variety of lentils, whole-wheat flour, rice, and pearl millet, over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, the Bhagavad Gita proscribes certain dietary practices. Consumption of beef is taboo, due to cows being considered sacred in Hinduism, beef is generally not eaten by Hindus in India except for Kerala and the north east. During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty, travellers to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor, toor, urad, lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, some pulses, such as channa or cholae, rajma, and lobiya are very common, especially in the northern regions. Channa and moong are also processed into flour, many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly oil is common in the south since it imparts a fragrant, in recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, butter-based ghee, or deshi ghee, is used frequently, though less than in the past
9.
Hindu
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Hindu refers to any person who regards themselves as culturally, ethnically, or religiously adhering to aspects of Hinduism. It has historically used as a geographical, cultural, or religious identifier for people indigenous to South Asia. The historical meaning of the term Hindu has evolved with time, by the 16th century, the term began to refer to residents of India who were not Turks or Muslims. The historical development of Hindu self-identity within the Indian population, in a religious or cultural sense, is unclear, competing theories state that Hindu identity developed in the British colonial era, or that it developed post-8th century CE after the Islamic invasion and medieval Hindu-Muslim wars. A sense of Hindu identity and the term Hindu appears in texts dated between the 13th and 18th century in Sanskrit and regional languages. The 14th- and 18th-century Indian poets such as Vidyapati, Kabir and Eknath used the phrase Hindu dharma, the Christian friar Sebastiao Manrique used the term Hindu in religious context in 1649. In the 18th century, the European merchants and colonists began to refer to the followers of Indian religions collectively as Hindus, in contrast to Mohamedans for Mughals, scholars state that the custom of distinguishing between Hindus, Buddhists, Jains and Sikhs is a modern phenomenon. Hindoo is a spelling variant, whose use today may be considered derogatory. At more than 1.03 billion, Hindus are the third largest group after Christians. The vast majority of Hindus, approximately 966 million, live in India, according to Indias 2011 census. After India, the next 9 countries with the largest Hindu populations are, in decreasing order, Nepal, Bangladesh, Indonesia, Pakistan, Sri Lanka, United States, Malaysia, United Kingdom and Myanmar. These together accounted for 99% of the worlds Hindu population, the word Hindu is derived from the Indo-Aryan and Sanskrit word Sindhu, which means a large body of water, covering river, ocean. It was used as the name of the Indus river and also referred to its tributaries, the Punjab region, called Sapta Sindhava in the Vedas, is called Hapta Hindu in Zend Avesta. The 6th-century BCE inscription of Darius I mentions the province of Hidush, the people of India were referred to as Hinduvān and hindavī was used as the adjective for Indian in the 8th century text Chachnama. The term Hindu in these ancient records is an ethno-geographical term, the Arabic equivalent Al-Hind likewise referred to the country of India. Among the earliest known records of Hindu with connotations of religion may be in the 7th-century CE Chinese text Record of the Western Regions by the Buddhist scholar Xuanzang, Xuanzang uses the transliterated term In-tu whose connotation overflows in the religious according to Arvind Sharma. The Hindu community occurs as the amorphous Other of the Muslim community in the court chronicles, wilfred Cantwell Smith notes that Hindu retained its geographical reference initially, Indian, indigenous, local, virtually native. Slowly, the Indian groups themselves started using the term, differentiating themselves, the poet Vidyapatis poem Kirtilata contrasts the cultures of Hindus and Turks in a city and concludes The Hindus and the Turks live close together, Each makes fun of the others religion
10.
Betutu
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Betutu is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu. This highly seasoned and spiced dish is a dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked onion slices mixed with red chili peppers, Betutu is a richly spiced Balinese poultry dish. It is often called according to its ingredients, ayam betutu is chicken betutu. This traditional dish is very popular nowadays and it can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook, many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is popular among tourists who travel to Bali. The betutu spice paste is the sauteed with oil to release its aroma. Common side dishes may include plecing kangkung, crispy-fried peanuts and sambal terasi, in Bali, betutus tastes and ways of cooking are different according to regions, Klungkung’s betutu chicken is stuffed with cooking-spices. Gianyar’s betutu is cooked with plantain leaf wrapping, gilimanuk’s betutu is also very popular with its hot and spicy flavors such as garlic, onion, red chili peppers, turmeric, ginger, black pepper, and coconut oil. Ayam Betutu Gilimanuk, “Nak Seken Nee…” KOMPAS, January 21,2007, cuisine of Indonesia Kapampangan cuisine which has Betute and Nasing biringyi
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