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Sup dan hidangan pembuka
Kaldu, saus dan marinade
Abon adalah makanan yang terbuat dari serat daging. Penampilannya biasanya berwarna cokelat terang hingga kehitam-hitaman karena dibumbui kecap. Abon tampak seperti serat-serat kapas, karena didominasi oleh serat-serat otot yang mengering yang disuwir-suwir. Karena kering dan nyaris tak memiliki sisa kadar air, abon biasanya awet disimpan berminggu-minggu hingga berbulan-bulan dalam kemasan yang kedap udara. Abon biasanya dimakan sebagai lauk taburan di atas nasi, Mie Pangsit atau bubur ayam, atau sebagai isi lemper dan biasa pula dimakan langsung sebagai cemilan. Di Indonesia, daging yang biasa digunakan untuk membuat abon berasal dari daging sapi, sehingga orang mengenalnya sebagai "abon sapi".
Acar adalah cara mengawetkan makanan dengan menggunakan cuka dan/atau air garam. Di Indonesia, acar pada umumnya terbuat dari potongan kecil mentimun, wortel, bawang merah dan kadang-kadang nanas, dan direndam dalam larutan asam manis dari gula dan cuka. Acar disajikan sebagai hidangan sampingan, dimakan bersama dengan hidangan utama. Berbagai daerah di dunia memiliki jenis acar sendiri.
Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. The South East Asian variations are usually made from different vegetables such as cucumbers, carrots and cabbage which are pickled in vinegar and chillies. In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up. Acar is commonly served as a condiment to be eaten with a main course.
Bakso or baso is Indonesian meatball made from ground beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli) and Chinese green cabbage, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants.
Bakso or baso ikan is Indonesian fish ball, made from fish. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), Chinese green cabbage, bean sprout, sprinkled with fried shallots and celery.
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage.
Roti gulung (roti tawar)
A bread roll is a small, often round loaf of bread. Bread rolls are common in Europe, especially in Germany, in Italy (called panino or panini) and in Austria.
Youtiao is a long golden-brown deep-fried strip of dough eaten in China and in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. In Indonesia, this fried dough is known as cakwe. It is commonly chopped or thinly sliced then eaten for breakfast with bubur ayam (chicken porridge) or eaten as snacks with local version of chilli vinaigrette.
Nasi adalah beras (atau kadang-kadang serealia lain) yang telah direbus (dan ditanak). Proses perebusan beras dikenal juga sebagai 'tim'. Penanakan diperlukan untuk membangkitkan aroma nasi dan membuatnya lebih lunak tetapi tetap terjaga konsistensinya. Pembuatan nasi dengan air berlebih dalam proses perebusannya akan menghasilkan bubur.
A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food.
Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food.
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup and kimchi fried rice.
Lontong adalah makanan khas Indonesia yang terbuat dari beras dibungkus dalam daun pisang dan direbus dalam air selama beberapa jam dan jika air hampir habis dituangkan air lagi demikian berulang sampai beberapa kali. Lontong biasanya disajikan dengan satai, rujak, atau gulai kambing. Karena direbus dalam daun pisang, lontong dapat berwarna hijau di luarnya, sedangkan berwarna putih di dalamnya. Lontong banyak ditemui di berbagai daerah di Indonesia sebagai makanan alternatif pengganti nasi putih.
Homemade mango chutney
Chutney is a family of condiments from Indian cuisine that usually contain some mixture of spices, vegetables, and/or fruits. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid. Mango chutney will be made from raw, green mango.
Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South Asia and India. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling.
Mashed potato is a dish prepared by mashing boiled potatoes.
Mayonnaise is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice. Lecithin in the egg yolk is the emulsifier. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier. In Spain and Italy, olive oil is used as the oil and mustard is never included.
Nachos are a popular food based on nixtamalized corn, of Mexican origin that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips (totopos) covered in nacho cheese or shredded cheese and/or salsa.
The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Lasagna is a wide, flat pasta shape and possibly one of the oldest. As with most other types of pasta, the word is a plural form, lasagne meaning more than one sheet of lasagna. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Pizza is cooked in various types of ovens, and a diverse variety of ingredients and toppings are utilized.
Potato fritters are an easy recipe to make - they make a tasty snack that little kids love, or are fabulous as an accompaniment to a a barbecue and salad.
Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.
Potato wedges are a variation of french fries. As their name suggests, they are wedges of potatoes, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants.
Puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process.
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Rye bread has notable health benefits when compared to white bread.
Spätzle are a type of egg noodle or dumpling of soft texture found in the cuisines of southern Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt.
A tortilla is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
A spread is a food that is literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to food to provide flavor and texture, and are an integral part of the dish, i.e. they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which generally are not applied to food via a knife or similar utensil, such as salsa. Common spreads include dairy spreads (e.g. cheeses, creams, and butters; though the term butter is broadly applied to many spreads), plant spreads (e.g. jams, jellies, peanut butter, hummus and baba ghanoush), margarines, yeast spreads (e.g. Vegemite and Marmite) and meat spreads (e.g. pâté, fleischbutter, cretons).
Kartoffelknödel adalah bola kentang khas dari negara Austria dan Jerman bagian selatan.
Semur kol merah dan apel
Semur kol merah dan apel adalah makanan pelengkap yang cocok untuk menu daging panggang seperti roastbeef, bola kentang isi daging dsb.
Kentang goreng renyah
Telur asin is a salted duck egg. This is a preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. Note: Thanks to Siswanto for the recipe and its pictures.