| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jepara, Central Java |
| Created by | Jeparanese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Meat not fat (beef, lamb or goat), water, garlic, red onion, red pepper, sour, galangal, bay leaf. |
Kelan Antep is traditional cuisine [1] from Jepara City of Indonesia. This Jeparanese cuisine used meat not fat. So, Kelan Antep is very secure for people keep healthy.
Ingredients of Kelan Antep is meat not fat, water, garlic, red onion, red pepper, sour, galangal, bay leaf. Kelan Antep can be Side dish or as vegetable soup.
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Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, Amerindian, Haitian influences, as well as influences from the general cuisine of the Southern United States.
Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian influences. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centered on seasonal or storable produce, fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century. Soviet cuisine had a separate character of its own.
Ukrainian cuisine is the collection of the various cooking traditions of the Ukrainian people accumulated over many years. The cuisine is heavily influenced by the rich dark soil (chornozem) from which its ingredients come and often involves many components.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines such as the Austrian cuisine, German cuisine, Greek cuisine, or Hungarian cuisine as well as culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe.
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Mie ayam, mi ayam or bakmi ayam is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It especially common in Indonesia, Singapore and Malaysia, and can trace its origin to Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.
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Dumpling is a broad classification for a dish that consists of pieces of dough wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
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Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. Indonesian cuisine recognised many types of noodles, with each regions often developed their distinct recipes.
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