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Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
Tutug oncom (from Sundanese tutug oncom) is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, [1] originally from Tasikmalaya, West Java. [2] It is usually wrapped in banana leaves and served with various side dishes.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
This is an accepted version of this page This is the latest accepted revision, reviewed on 2 March 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco Cooking ...
Chicken karaage. The first references to a style of frying called karaage (then written as 空揚) were in the Genroku period at the end of the 17th century. Chicken karaage was popularized as a "Chinese-style" restaurant food (using the characters 唐揚, where 唐 means Tang) in the 1930s.
Sambal udang kering (with dried prawns), also known in Penang as "Sambal Hae Bee" Sambal lengkong (with ikan parang/wolf herring). [69] Sambal belut (with eel). An Indonesian dish. Sambal goreng ati (with cow's or chicken liver, potato, and sometimes petai). An Indonesian dish. Sambal goreng teri kacang (with anchovy and peanuts). An Indonesian ...
Rendang is a dish commonly described as fried meat [2] (meat fry) or dry curry [3], widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines.It refers to both a cooking method of frying and the dish resulted in the said cooking method [4] [5].
Chef Asma Khan, about to open a dum biryani. Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. [1]