Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
Malay cuisine is the cooking tradition of ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as in Cocos Islands, Sri Lanka and South Africa. Different Malay regions are all known for their unique or signature dishes—Pattani, Terengganu and Kelantan for their nasi dagang, nasi kerabu and keropok lekor; Pahang and Perak for its durian-based cuisine, gulai tempoyak; Kedah and Penang for their northern-style asam laksa and rojak; Satun and Perlis for its bunga kuda dessert; Negeri Sembilan for its lemak-based dishes; Malacca for their spicy cincalok; Singapore for their rojak bandung and roti prata; Riau for its ikan patin dishes, gulai ikan patin and asam pedas ikan patin; the Riau Islands for their sup ikan; West Sumatra for its rendang and lemang; Deli Malays of North Sumatra for their nasi goreng teri medan and gulai ketam; Jambi for its ikan mas panggang and tempoyak; Palembangese Malays of South Sumatra for their pempek, mi celor and nasi minyak; Bangka Belitung for its siput gonggong and terang bulan; West Kalimantan and Sarawak for its bubur pedas and ayam pansuh; Brunei for their nasi katok and unique ambuyat dish; Sri Lankan Malays of Sri Lanka for its kalu dodol and watalappam; and Cape Malays of South Africa for their bobotie, boeber and koe'sister.
Otak-otak is an Indonesian grilled fish cake made of ground fish meat mixed with tapioca starch and spices. It is widely known across Southeast Asia, especially in Indonesia, Malaysia and Singapore, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally – being sold as frozen food. It can be eaten solely as a snack or with steamed rice as part of a meal.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese and other influences.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms, some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Puto are Filipino steamed rice cakes, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
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.
Fijian cuisine has traditionally been very healthy and a mix of forage and farm based ingredients. Native Fijians prefer a tuber and coconut based diet, however due to colonization, staples such as rice, flour and tea have also become basic goods. Higher calorie ingredients such as cassava, taro and yams has been the staple ingredients grown by natives for thousands of years. Fiji is a multicultural country and is home to people from various races. In most Fijians' homes, food of other cultures is prepared on a regular basis such as Indian curries and Chinese dishes. Fiji is also famous for its seafood and varieties of leafy vegetables such as Bele, a spinach like weed and Otta, a forest fern.
Pepes is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with lidi seumat, and then steamed or grilled on charcoal. This cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana-leaf package while being cooked, and also adds a distinct aroma of cooked or burned banana leaf. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after cooking.
Serundeng is an Indonesian condiment, which is made from sautéed grated coconut mixed with spice and other ingredients, and is often used as a side dish or condiment to accompany rice.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Tiyula itum is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat.
Woku is an Indonesian type of bumbu found in Manado cuisine of North Sulawesi, Indonesia. It has rich aroma and spicy taste. Woku consist of ground spices paste; red ginger, turmeric, candlenut and red chili pepper, mixed with chopped shallot, scallion, tomato, lemon or citrus leaf and turmeric leaf, lemon basil leaf and bruised lemongrass. Rub main ingredients with salt and lime juices, and marinate for 30 minutes. All spices are cooked in coconut oil until the aroma came up and mixed together with the main ingredients, water, and a pinch of salt, well until all cooked well.
Burasa or buras is a type of Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is a delicacy of the Bugis and Makassar people of South Sulawesi, Indonesia, and often consumed as a staple to replace steamed rice or ketupat. It is similar to lontong, but with richer flavour acquired from coconut milk.
Pastil, or pastel, is a Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun.
