Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB Group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.
Yogurt also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for 2 to 5 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Soya milk also known as soy milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soya milk may be used as a substitute for dairy milk by individuals who are vegan or are lactose intolerant.
Processed cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era.
Grass jelly, or leaf jelly or herb jelly, is a jelly-like dessert eaten in East and Southeast Asia. It is created by using the Platostoma palustre plant and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.
Khoa, khoya, khuwa or mawa is a dairy food, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.
Dadiah (Minangkabau) or dadih (Indonesian) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and they include many national or ethnic specialities.
Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia and West Asia.
Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk. Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking chocolate. It is caused by the denaturation of proteins such as beta-lactoglobulin. The thickness of the skin varies dependent on a number of factors, including the temperature of the milk, the shape of the container, and the amount of milk in the container.
Lalab or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish originated from West Java, Indonesia.
Dali ni horbo, bagot ni horbo is a Batak dish from Tapanuli, North Sumatra, Indonesia.
Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word curd is used in English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
