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As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay or gado-gado.
Braising. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Grilling—direct heat on a shallow surface, fastest of all variants; sub-variants include: Charbroiling—direct dry heat on a solid surface with wide raised ridges. Gridironing—direct dry heat on a solid or hollow surface with narrow raised ridges. Griddling—direct dry or moist heat along with the use of oils and butter on a flat surface.
Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil. Blanching. 焯 or 烫. Chāo or Tàng. Par cooking through quick immersion of raw ingredients in boiling water or broth sometimes followed by immersion in cold water.
From bottom left: quail eggs, two types of vinegar-preserved vegetables (probably radish), bamboo rice (竹饭 zhufan ), barbequed Jianshui tofu, roasted corn. Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China.
In general, the Chinese noodles cooking method involves making a dough with flour, salt, and water; mixing the dough by hand to form bar shapes; bending the bars for proofing; pulling the bars into strips; dropping the strips into a pot with boiling water; and removing the noodles when finished cooking. [8]
Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, called nasi himpit, is another method of preparing and cooking rice: the rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is then cooked by boiling. The rice ...