What meat is traditionally in the Indonesian variation of Shumai?
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Siomay Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from "tenggiri" (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
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Shumai Shaomai (), is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as dim sum. Along with Chinese diaspora, variation of Shaomai also appears in Japan (焼売, "Shumai") and Southeast Asia ("Siomay").
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Seri Muka Seri Muka (also "Kuih Seri Muka" or "Sri Muka" (Malay: "Pretty face") or "Kuih Salat" ) is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer.
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Sate Padang Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.
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Paomo Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread (known regionally as "mo" () or "mantou" ()), cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
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Sukuti Sukuti (Nepali: सुकुटी ) is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.
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Laksa Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour "asam" (tamarind or "gelugur"). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
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Arem-arem Arem-arem is an Indonesian Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, "tempeh" or "oncom", sometimes also filled with minced meat or "abon" (beef floss), and eaten as snack. Arem-arem is often described as a smaller size "lontong" snack with fillings, thus sometimes also called lontong isi (lit. "filled lontong").
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Pempek Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang,South Sumatera, Indonesia, made of fish and tapioca. Pempek is served with rich sweet and sour sauce called "kuah cuka" or "kuah cuko" (lit. vinegar sauce), or just "cuko". Sometimes local people also add yellow noodles for variations.
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Pukala Pukālā (Nepalese language: पुकाला, "fried meat") is a traditional dish of boiled and fried variety meats of the water buffalo. The dish is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal and is enjoyed during wedding and festival feasts. It is served after the main course and before dessert.
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Botok Botok (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Central and East Java.
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Guljeot Guljeot (굴젓 ) or salted oyster is a "jeotgal" (salted seafood) made by salting and fermenting oyster. It is a popular "banchan" (side dish) served as an accompaniment to "bap" (cooked rice).
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Lemper Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish or "abon" (meat floss). The specific "lemper" filled with seasoned shredded chicken is called lemper ayam (lit: chicken "lemper"). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. "Lemper" are most often seen as snacks, but may sometimes be served as appetizers as well. "Lemper" usually have an elongated shape, similar to "lontong".
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Chūkadon Chūkadon (中華丼 ) is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cuisine. It is a kind of donburi.
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Manado cuisine Manado cuisine or Minahasan cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in North Sulawesi, such as Bitung, Tomohon and Tondano are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, daring amount of spices, extra hot condiments, exotic meats, and European-influenced cakes and pastries.
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Kerak telor Kerak telor (English: Egg crust ) is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous during annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.
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Ayam Kedu Ayam Kedu is a breed of chicken, originating in Indonesia. It is one of the ancestor of Ayam Cemani
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Matsusaka beef Matsusaka beef (松阪牛 , Matsusaka-gyū , also "Matsuzaka beef") is black-haired "Wagyū" (Japanese beef), also known as "Kuroge Washu" or "Japanese Black", the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as "Sandai Wagyuu", "the three big beefs"), along with Kobe beef and Ōmi beef or Yonezawa beef. Only 2,500 cows that meet the strict standards are slaughtered each year, making it difficult to find.
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Pecel pitik Pecel pitik is a traditional food of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia. This food is considered sacral because it is only served at certain events such as "slametan" and cleaning the village. Not everyone can cook pecel pitik. Recipes are inherited from the ancestors of the village Kemiren hereditary. There are restrictions in the manufacture of pecel pitik. One may not speak when making the dish, and the chicken should not be cut using a knife; it must be broken by hand.
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Roti prata Roti prata is a fried flatbread that is cooked over a flat grill. It is usually served with a vegetable- or meat-based curry and is from Singapore. Prata is also commonly cooked with cheese, onion, banana, red bean, chocolate, mushroom or egg. In Malaysia, this dish is known as "roti canai".
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Makunouchi Makunouchi (幕の内弁当 ) is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs and vegetables and an umeboshi (a salt pickled plum). There are also other kinds of food such as a chestnut-rice, sweetfish sushi and meat-and-rice-casserole forms.
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Duck rice Duck rice () is a Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.