asian

Opor ayam

Opor ayam

Opor ayam is chicken cooked in coconut milk and originated from Central Java and especially popular during lebaran (one of the major national holidays in Indonesia) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat of choice for the famous Yogyakarta gudeg (young jackfruit sweet stew); served with cooked rice.
Tumis sayur daun kelor

Tumis sayur daun kelor

Daun kelor is moringa leaf in Indonesian. Moringa has been used for centuries in different parts of the world as a traditional herbal medicine. Moringa is a great source of vitamins, protein, amino acids, beta-carotene, and different types of phenolics. Different parts of moringa contain important minerals: the plant provides a rare and rich combination of uercetin, kaempferol, caffeoylquinic, beta-sitosterol and zeatin. Moringa is fast becoming one of the most talked-about health foods on the planet, and is surging in popularity in the Western world. Many news sources have listed it as a top food trend. This recipe is one of the simplest preparation of Moringa leaves.
Urap sayur

Urap sayur

Urap or Urap Sayur is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish.
Karē raisu

Karē raisu

Karē raisu is japanese curry rice; one of the most popular dishes in Japan. Japanese curry is made out of a special roux which comprises of curry powder, flour or starch, apple, honey, oil and other aromatics. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular.
Misoa goreng

Misoa goreng

Misoa goreng is a typical snack that is quite popular with many people in Indonesia; made of misoa and fried. Misua or misoa is a very thin Chinese noodles made from wheat flour. It is originated from Fujian, China.
Miso shiru

Miso shiru

Miso shiru is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference. The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock.
Dendeng balado

Dendeng balado

Dendeng is thinly sliced dried meat from beef in Indonesian cuisine. It is preserved through mixture of sugar and spices and drying through frying process. It is similar to jerky. Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra; dendeng with sambal balado. Sambal balado is a Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.