Nasi Kuning
Nasi Kuning or sometimes called Nasi Kunyit is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice).
Ingredients and Serving
The addition of turmeric and coconut milk, sometimes also includes pandan and lemongrass during the rice cooking and steaming process, has contributed to a tempting colour, pleasant fragrance, soft texture and a flavourful taste of the yellow rice.
Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters). More elaborate nasi kuning might include fried cow's brain, fried cow's lung, beef and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.
Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters). More elaborate nasi kuning might include fried cow's brain, fried cow's lung, beef and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.
Cultural Significance
In Indonesian culture, nasi kuning has favorable symbolic meanings. The yellow-colored rice is perceived to looks like a pile of gold, so it is often served in festive occasions; including parties, housewarmings, welcoming guests and opening ceremonies as a symbol of good fortune, prosperity, wealth and dignity.
Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali and Sulawesi. However, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variant is came from Manado of North Sulawesi, which employs cakalang (skipjack tuna).
Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali and Sulawesi. However, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variant is came from Manado of North Sulawesi, which employs cakalang (skipjack tuna).
Source : https://www.google.co.id/search?q=nasi+kuning&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiF0aWXoMXWAhXCQI8KHW0TBlYQ_AUICigB&biw=1366&bih=669#imgrc=5dFzw18c_843wM:
https://en.wikipedia.org/wiki/Nasi_kuning
https://lifestyle.okezone.com/read/2016/09/16/298/1490655/nasi-kuning-masuk-urutan-20-nasi-terenak-di-dunia-versi-media-asing
Satay
Satay or sate in Indonesian and Malaysian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce.
Satay originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay is a popular street food, it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish especially during celebrations—and can be found throughout the country. In the Southern Philippines it is known as satti.
Close analogues are yakitori from Japan, chuanr from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.
Preparation
Satay originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay is a popular street food, it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish especially during celebrations—and can be found throughout the country. In the Southern Philippines it is known as satti.
Close analogues are yakitori from Japan, chuanr from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.
Preparation
Meat commonly used includes chicken, lamb, goat, mutton, beef, pork, venison and rabbit; seafoods such as fish, shrimp and squid; or offal such as liver, intestine and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard and snake meat. Most of the time, the meat is cut into small cubes shape, about the size of thumbs. However, distinct recipe such as Ponorogo, satay uses chicken fillet cut into elongated finger-like shape, thus one skewer only contain one elongated piece.
The skewers used for chicken satay traditionally made from lidi, a midrib of coconut fronds. Nevertheless, bamboo skewer might be used instead. For firmer meat such as lamb, goat and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning and breaking during grilling. Each skewer usually contains four pieces of meat, some might contains only three pieces. A goat meat satay might insert a cube of fat between meat cubes. Turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow color. Another popular marination is sweet soy sauce mixed with coconut oil or palm margarine. The skewered meat are seasoned, marinated, and then grilled on charcoal ember heat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), and relished with acar (pickles) consist of slivers of onions, carrots and cucumbers in vinegar, salt and sugar solution. Mutton satay is usually served with kecap manis (sweet soy sauce) instead of peanut sauce. Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy sauce-based dip.
Fusion Satay
A popular misconception is that the term "satay" is a peanut sauce. Traditionally, satay referred to any grilled skewered meats with various sauces; it is not necessarily served solely with peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia, Sate Kajang in Malaysia, and Thai chicken satay with peanut sauce), in modern fusion cuisine the term "satay" has shifted to satay style peanut sauce instead.
For example, the fusion "satay burger" refers to beef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter. The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce. The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet. In Hong Kong, satay sauce is usually served with instant noodles and stir-fried beef. This dish is most often eaten for breakfast.
Source : https://www.google.co.id/search?q=sate&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwkv3V08fWAhUFsY8KHRflAUkQ_AUICigB&biw=1366&bih=669#imgrc=WkSer7IaPKlLWM:
https://en.wikipedia.org/wiki/Satay
The skewers used for chicken satay traditionally made from lidi, a midrib of coconut fronds. Nevertheless, bamboo skewer might be used instead. For firmer meat such as lamb, goat and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning and breaking during grilling. Each skewer usually contains four pieces of meat, some might contains only three pieces. A goat meat satay might insert a cube of fat between meat cubes. Turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow color. Another popular marination is sweet soy sauce mixed with coconut oil or palm margarine. The skewered meat are seasoned, marinated, and then grilled on charcoal ember heat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), and relished with acar (pickles) consist of slivers of onions, carrots and cucumbers in vinegar, salt and sugar solution. Mutton satay is usually served with kecap manis (sweet soy sauce) instead of peanut sauce. Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy sauce-based dip.
Fusion Satay
A popular misconception is that the term "satay" is a peanut sauce. Traditionally, satay referred to any grilled skewered meats with various sauces; it is not necessarily served solely with peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia, Sate Kajang in Malaysia, and Thai chicken satay with peanut sauce), in modern fusion cuisine the term "satay" has shifted to satay style peanut sauce instead.
For example, the fusion "satay burger" refers to beef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter. The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce. The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet. In Hong Kong, satay sauce is usually served with instant noodles and stir-fried beef. This dish is most often eaten for breakfast.
Source : https://www.google.co.id/search?q=sate&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwkv3V08fWAhUFsY8KHRflAUkQ_AUICigB&biw=1366&bih=669#imgrc=WkSer7IaPKlLWM:
https://en.wikipedia.org/wiki/Satay
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