Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Indonesian cuisine is a collection of various regional culinary traditions that formed in 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 600 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
The saluang is a traditional musical instrument of the Minangkabau people of West Sumatra, Indonesia. It is similar to the ney in general, in that it is an oblique flute, but made of bamboo. It is related to the suling of other parts of Indonesia.
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. 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.
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They 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.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too, is found in many cultures throughout the world. It spans across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
The Overseas Minangkabau is a demographic group of Minangkabau people of Minangkabau Highlands origin in Central Sumatra, Indonesia who have settled in other parts of the world. Over half of the Minangkabau people can be considered overseas Minangkabaus. They make up the majority of the population of Negeri Sembilan and Pekanbaru. They also form a significant minority in the populations of Jakarta, Bandung, Medan, Batam, Surabaya and Palembang in Indonesia as well as Kuala Lumpur, Malacca, Penang, Singapore and Brunei Darussalam in the rest of the Malay world. Minangkabaus have also emigrated as skilled professionals and merchants to the Netherlands, United States, Saudi Arabia and Australia. The matrilineal culture and economic conditions in West Sumatra have made the Minangkabau people one of the most mobile ethnic group in Maritime Southeast Asia.
Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, is a sweet rice cake ball filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.
A khantoke or khantok is a pedestal tray used as a small dining table by the Lanna people, Laotians, and by people from Isan. A khantoke tray is a short, round table, made of several different materials such as: wood, bamboo or rattan. It has a diameter of about 35 centimetres (14 in) but can vary in size and use case. It is comparable to the daunglan traditionally used in Burmese cuisine.
Sticky rice in bamboo is a common Southeast Asian dish consisting of sticky rice roasted inside specially prepared bamboo sections of different diameters and lengths. It is consumed both as a savory food and as a sweet dessert.
Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue, and a kuih of Brunei, Singapore and Malaysia.
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
Ketupat, or kupat, or tipat is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos. It is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang.
Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India, Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.
Tinorangsak or tinoransak is an Indonesian hot and spicy meat dish that uses specific bumbu found in Manado cuisine of North Sulawesi, Indonesia. The most common meat used in tinorangsak is pork. However, other kind of meat such as beef, chicken or seafood might be used as well. Spices mixture includes chili pepper, shallot or onion, ginger, lime leaves, lemongrass, lime juice, cooking oil, and salt.
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh and Barak Valley of Assam, India. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
