Terminology
1. Spaghetti :
Spaghetti (Italian pronunciation: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milledwheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added.
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.
Sumber: https://en.m.wikipedia.org/wiki/Spaghetti
2. Nasi goreng
Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general isn't, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in countries to the south of the United States. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Sumber :
https://en.m.wikipedia.org/wiki/Fried_rice
3. Burger
A hamburger, beefburger or burger is a sandwichconsisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce" and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used, or
The term can even refer simply to ground beef. The term may be prefixed with the type of meat or meat substitute used, as in "turkey burger", "bison burger", or "veggie burger".
Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.
There have been many claims about the origin of the hamburger, but the origins remain unclear.[4] The popular book "The Art of Cookery made Plain and Easy" by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,[5] and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.
There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and cooked while you wait on the gasoline range
Sumber :
https://en.m.wikipedia.org/wiki/Hamburger
4. Bakso
Bakso, a savory soup of meatballs and noodles often garnished with bok choy, wontons, tofu, crisp fried shallots and hard-boiled egg, is Indonesia's national street food, a go-to dish sold from pushcarts to hungry students, midnight revelers and just about anybody who wants a satisfying snack any time of day.
"When people hang out at night and they feel hungry, they go for bakso," says Djoko Supatmono, executive chef at Satay Junction, an Indonesian restaurant in New York.
Like many dishes that bubble up through the masses, bakso has endless variations. The meatballs — which vary in size from golf balls to tennis balls — can be made with beef, chicken, pork or even fish. Ditto for the stock. The noodles can be made from mung bean starch, rice or wheat.
"This soup takes on many guises, but it always has meatballs, it always has noodles, it always has broth," says Ken Woytisek, chef instructor in Asian cuisines at the Culinary Institute of America's St. Helena, Calif., campus. "It's really a multicultural society, so there are lots of variations. But it's mainly the meat in the meatball that changes." For instance, Muslims, who form the majority in Indonesia, do not eat pork.
Like most street food, bakso has an air of mystery. The soup and the noodles probably originated in China, but the meatball, Woytisek says, may have come from the Dutch, who colonized Indonesia in the 19th century. And then there's the fact that it's street food.
"While it's generally accepted that meat, in some form, is involved in the balls, the rest is unclear," says James Oseland, editor-in-chief of Saveur magazine, and author of "Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore." "Frankly, I don't know what goes into them, and probably we're better off not knowing. It's like the hot dog."
Meatball soups are found throughout southeast Asia, but aficionados like Oseland especially prize bakso. "The Indonesian version really does tend to be the king, the real granddaddy of all of the southeast Asian beef ball brethren," he says. "It's the whole idea of Asian beef balls taken to a higher realm. They're just better tasting."
But even Indonesians split hairs. "People will take you to task if you say 'I really like this vendor,'" Woytisek says. "They'll say 'No, no! You have to go this vendor.' They never tire of arguing over who's got the best."
But what are the criteria? Al dente noodles and perfect meatballs.
"What makes a great bakso is a springy versus rubbery ball," Oseland says. "And there's some sort of gentle spicing. There's always this perfect balance between the spicing and the meat that separates the good ones from the mediocre."
Sumber : http://www.nydailynews.com/life-style/eats/bakso-indonesian-meatball-soup-president-obama-loved-child-article-1.454324
5. Coto Makassar
The gravy of Coto Makassar has made from 40 different spices, the local people in Makassar says rampah patang pulo. The spices like peanuts, clove, candlenut, nutmeg, lemongrass, galangal and other has completed in delicious a bowl of Coto. Also for make the meat soft and to reduce the stinky from the beef, the leaf of papaya have to used. The beef and innards (liver, tongue, brain, tripe, lungs, heart and others) are cut dice and ready to served to consumers. If you eating Coto, some sort of sambal is usually a must, and the Makassar people loves to eat their Coto with sambal tauco, also my self. Another typical accompaniment is buras (rice cooked in coconut milk and spices then wrapped in banana leaves and steamed to make rice cakes) or Ketupat (same with Buras but use pandan leaves
Sumber : https://kitaina.id/coto-makassar
6. Rendang
Rendang ( hot and spicy beef curry) is a signature dish from Padang, a region in West Sumatra Island, and has become a traditional cuisine in Indonesia, especially during Eid-al-Fitr (end of Ramadhan) celebration. Oftentimes, each region adds different ingredients to season the rendang. However, the main spice ingredients are the same.
Rendang is often served with steamed rice, ketupat or kupat (a compressed rice cake), and lemang (made from glutinous rice, coconut milk and salt, and cooked in a hollowed out bamboo stick lined with banana leaves), accompanied with other side dishes such as opor (a chicken curry), sambal goreng ati (chicken liver and gizzard in spicy coconut milk), tumis kacang panjang (long bean stir fry), and of course, topped with sambal bajak (a very spicy but sweet chili).
Spaghetti (Italian pronunciation: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milledwheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added.
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.
Sumber: https://en.m.wikipedia.org/wiki/Spaghetti
2. Nasi goreng
Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general isn't, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in countries to the south of the United States. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Sumber :
https://en.m.wikipedia.org/wiki/Fried_rice
3. Burger
A hamburger, beefburger or burger is a sandwichconsisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce" and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used, or
The term can even refer simply to ground beef. The term may be prefixed with the type of meat or meat substitute used, as in "turkey burger", "bison burger", or "veggie burger".
Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.
There have been many claims about the origin of the hamburger, but the origins remain unclear.[4] The popular book "The Art of Cookery made Plain and Easy" by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,[5] and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.
There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and cooked while you wait on the gasoline range
Sumber :
https://en.m.wikipedia.org/wiki/Hamburger
4. Bakso
"When people hang out at night and they feel hungry, they go for bakso," says Djoko Supatmono, executive chef at Satay Junction, an Indonesian restaurant in New York.
Like many dishes that bubble up through the masses, bakso has endless variations. The meatballs — which vary in size from golf balls to tennis balls — can be made with beef, chicken, pork or even fish. Ditto for the stock. The noodles can be made from mung bean starch, rice or wheat.
"This soup takes on many guises, but it always has meatballs, it always has noodles, it always has broth," says Ken Woytisek, chef instructor in Asian cuisines at the Culinary Institute of America's St. Helena, Calif., campus. "It's really a multicultural society, so there are lots of variations. But it's mainly the meat in the meatball that changes." For instance, Muslims, who form the majority in Indonesia, do not eat pork.
Like most street food, bakso has an air of mystery. The soup and the noodles probably originated in China, but the meatball, Woytisek says, may have come from the Dutch, who colonized Indonesia in the 19th century. And then there's the fact that it's street food.
"While it's generally accepted that meat, in some form, is involved in the balls, the rest is unclear," says James Oseland, editor-in-chief of Saveur magazine, and author of "Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore." "Frankly, I don't know what goes into them, and probably we're better off not knowing. It's like the hot dog."
Meatball soups are found throughout southeast Asia, but aficionados like Oseland especially prize bakso. "The Indonesian version really does tend to be the king, the real granddaddy of all of the southeast Asian beef ball brethren," he says. "It's the whole idea of Asian beef balls taken to a higher realm. They're just better tasting."
But even Indonesians split hairs. "People will take you to task if you say 'I really like this vendor,'" Woytisek says. "They'll say 'No, no! You have to go this vendor.' They never tire of arguing over who's got the best."
But what are the criteria? Al dente noodles and perfect meatballs.
"What makes a great bakso is a springy versus rubbery ball," Oseland says. "And there's some sort of gentle spicing. There's always this perfect balance between the spicing and the meat that separates the good ones from the mediocre."
Sumber : http://www.nydailynews.com/life-style/eats/bakso-indonesian-meatball-soup-president-obama-loved-child-article-1.454324
5. Coto Makassar
The gravy of Coto Makassar has made from 40 different spices, the local people in Makassar says rampah patang pulo. The spices like peanuts, clove, candlenut, nutmeg, lemongrass, galangal and other has completed in delicious a bowl of Coto. Also for make the meat soft and to reduce the stinky from the beef, the leaf of papaya have to used. The beef and innards (liver, tongue, brain, tripe, lungs, heart and others) are cut dice and ready to served to consumers. If you eating Coto, some sort of sambal is usually a must, and the Makassar people loves to eat their Coto with sambal tauco, also my self. Another typical accompaniment is buras (rice cooked in coconut milk and spices then wrapped in banana leaves and steamed to make rice cakes) or Ketupat (same with Buras but use pandan leaves
Sumber : https://kitaina.id/coto-makassar
6. Rendang
Rendang ( hot and spicy beef curry) is a signature dish from Padang, a region in West Sumatra Island, and has become a traditional cuisine in Indonesia, especially during Eid-al-Fitr (end of Ramadhan) celebration. Oftentimes, each region adds different ingredients to season the rendang. However, the main spice ingredients are the same.
Rendang is often served with steamed rice, ketupat or kupat (a compressed rice cake), and lemang (made from glutinous rice, coconut milk and salt, and cooked in a hollowed out bamboo stick lined with banana leaves), accompanied with other side dishes such as opor (a chicken curry), sambal goreng ati (chicken liver and gizzard in spicy coconut milk), tumis kacang panjang (long bean stir fry), and of course, topped with sambal bajak (a very spicy but sweet chili).
The rendang cooking technique and ingredients play a big role in preserving meat in the tropical climate. The spices, like garlic, shallot, ginger, and galangal, used in rendang have antimicrobial properties and serve as natural, organic preservatives. The slow cooking method used allows the meat pieces to slowly absorb the spices and the coconut milk. As a result, the generous use of spices, combined with the slow cooking method, gives the rendang a rich, flavorful, and unique taste. It is no wonder that rendang is crowned as the world’s most delicious food.
Sumber : https://blogs.transparent.com/indonesian/rendang-the-worlds-most-delicious-food/
7. Sushi
Sushi is a Japanese dish of specially prepared vinegared rice (sushi-meshi), usually with some sugar and salt, combined with a variety of ingredients (neta), such as seafood (most commonly and often raw), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari, or sumeshi. The term sushi is no longer used in its original context and literally means "sour-tastin
Sushi can be prepared with brown rice, but traditionally it is made with medium grain white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi (or horseradish paste), and soy sauce (or tamari). Daikon radish is popular as a garnish.
Sushi is sometimes confused with shasimi, a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice.
Sumber : https://en.m.wikipedia.org/wiki/Sushi
Sushi can be prepared with brown rice, but traditionally it is made with medium grain white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi (or horseradish paste), and soy sauce (or tamari). Daikon radish is popular as a garnish.
Sushi is sometimes confused with shasimi, a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice.
Sumber : https://en.m.wikipedia.org/wiki/Sushi
8. Nasi uduk
Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia’s capital. It has a fragrance aroma and cooked with coconut milk and different kind of herbs and spices. The taste is quite similar to Nasi Lemak in Malaysia, Brunei or Singapore.
“Nasi Uduk”, literally means “Mixed Rice”, because often served with different side dishes such as fried chicken, omelette, sambal goreng/kering tempe, fried tofu, fried tempe, fried dried anchovies, fresh cucumber and then serve with peanut sauce, sambal terasiand emping crackers. It’s easy to find it in the roadside of Jakarta. People usually eat it for breakfast. It can be found throughout the day, some roadside stalls open exclusively in the morning, noon, or night, depending on the demographic of the surrounding areas.
Sumber : http://tasty-indonesian-food.com/indonesian-food-recipes/rice-and-noodle/nasi-uduk/
“Nasi Uduk”, literally means “Mixed Rice”, because often served with different side dishes such as fried chicken, omelette, sambal goreng/kering tempe, fried tofu, fried tempe, fried dried anchovies, fresh cucumber and then serve with peanut sauce, sambal terasiand emping crackers. It’s easy to find it in the roadside of Jakarta. People usually eat it for breakfast. It can be found throughout the day, some roadside stalls open exclusively in the morning, noon, or night, depending on the demographic of the surrounding areas.
Sumber : http://tasty-indonesian-food.com/indonesian-food-recipes/rice-and-noodle/nasi-uduk/
9. Onde-onde
Onde-onde is a kind of popular snack cake market in Indonesia. This cake is very famous in the Mojokerto area which is called as onde-onde city since the time of Majapahit. Onde-onde can be found in traditional markets and sold in street vendors. Onde-onde is also popular especially in Chinatown area both in Indonesia and abroad.
Onde-onde made from wheat flour or glutinous starch or boiled and the surface is sprinkled / coated with sesame seeds. There are various variations, the best known is onde-onde made of glutinous flour and inside it is filled with green bean paste. Other variations are made only from wheat flour and colored on the surface, such as white, red, or green, known as wheat onde, which is a typical onde of the city of Mojokerto.
Sumber : https://id.m.wikipedia.org/wiki/Onde-onde
Onde-onde made from wheat flour or glutinous starch or boiled and the surface is sprinkled / coated with sesame seeds. There are various variations, the best known is onde-onde made of glutinous flour and inside it is filled with green bean paste. Other variations are made only from wheat flour and colored on the surface, such as white, red, or green, known as wheat onde, which is a typical onde of the city of Mojokerto.
Sumber : https://id.m.wikipedia.org/wiki/Onde-onde
10. Pisang
Pisang Epe, a unique snack that i often see during my visit to the city of Anging Mammiri, Makassar. I’m happy that I have the chance to try this typical snacks of Makassar. It is not difficult to find these snacks, because Pisang Epe sellers are available in almost every corner of Losari Beach. Therefore, you should never miss eating this food when traveling to Makassar.
I must be correct, Makassar is not only rich in tourist places, such as Samalona Island, Fort Rotterdam, and Losari Beach. But it is also rich with its unique foods, such as Pisang Epe. Pisang Epe now days became a favorite street food for people who visit Losari Beach. This food using spesific bananas called Pisang Rajaas it’s main ingredients. The banana used for this street food also should not too ripe and not too mushy.
Not only it taste delicious, there is a meaning inside word “Pisang Epe”. The word “epe” itself comes from the Makasar language which means “jepit in Bahasa Indonesia“. Or, a complete name Pisang Epe could be interpreted as bananas that are clamped, flattened and then grilled. A unique way for a cooking banana right? Well, a unique stuff usually makes things easier to remember, just like this Pisang Epe.
Pisang Epe that has been flattened and grilled then doused with sauce as a topping. The sauce itself are usually made from melted brown sugar as its main material. But now days, the type of sauce used as Pisang Epe’s topping are varied. There are flavors such as chocolate, durian and even some sellers that use cheese as a topping. I myself had tried Pisang Epe topped with durian sauce. It’s melting in my mouth and tastes so sweet and delicious.
Sumber : https://idbackpacker.com/pisang-epe-delicious-grilled-banana-makassar/
I must be correct, Makassar is not only rich in tourist places, such as Samalona Island, Fort Rotterdam, and Losari Beach. But it is also rich with its unique foods, such as Pisang Epe. Pisang Epe now days became a favorite street food for people who visit Losari Beach. This food using spesific bananas called Pisang Rajaas it’s main ingredients. The banana used for this street food also should not too ripe and not too mushy.
Not only it taste delicious, there is a meaning inside word “Pisang Epe”. The word “epe” itself comes from the Makasar language which means “jepit in Bahasa Indonesia“. Or, a complete name Pisang Epe could be interpreted as bananas that are clamped, flattened and then grilled. A unique way for a cooking banana right? Well, a unique stuff usually makes things easier to remember, just like this Pisang Epe.
Pisang Epe that has been flattened and grilled then doused with sauce as a topping. The sauce itself are usually made from melted brown sugar as its main material. But now days, the type of sauce used as Pisang Epe’s topping are varied. There are flavors such as chocolate, durian and even some sellers that use cheese as a topping. I myself had tried Pisang Epe topped with durian sauce. It’s melting in my mouth and tastes so sweet and delicious.
Sumber : https://idbackpacker.com/pisang-epe-delicious-grilled-banana-makassar/
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