Lista de platos indonesios

Tumpeng nasi kuning , el arroz amarillo en forma de cono rodeado de una variedad de platos indonesios, que generalmente se sirve para celebraciones y ceremonias.

Esta es una lista de platos seleccionados que se encuentran en la cocina indonesia .

Alimentos básicos

Platos principales

Curry

Comidas

Alimentos a base de soja

Carnes en conserva

Arroces y papillas

Congees y papillas

Platos de pastel de arroz

Platos de arroz

Platos de fideos

Sopas y guisos

Ensaladas y platos de verduras

Panes y bocadillos

Snacks y entrantes

Snacks salados

Bocadillos dulces

Galletas, patatas fritas y patatas fritas

Postres dulces

Quesos

Bebidas

Condimentos y condimentos

Ingredientes comunes

Especias

• Anís ( Adas Manis )
• Asam kandis (fruto seco de Garcinia xanthochymus )
• Asam sunti (fruto seco de Averrhoa bilimbi )
• Nueces de canela ( Kemiri )
• Cardamomo ( Kapulaga )
• Chile ( Cabai )
• Canela ( Kayu Manis )
• Clavo de olor (Cengkeh)
• Semillas de cilantro ( Ketumbar )
• Semillas de comino ( Jinten )
• Hinojo ( Adas )
• Alholva (Klabet)
• Raíz de dedo ( Temu Kunci )
• Galanga ( Lengkuas )
• Garcinia atroviridis ( Asam Gelugur )
• Ajo (Bawang putih)
• Chalota (Bawang merah)
• Cebolla (Bawang Bombay)
• Jengibre ( Jahe )
• Galanga de Kaempferia ( Kencur )
• Nuez moscada ( Pala )
• Pangium edule ( Kluwak )
• Anís estrellado (Pekak, bunga lawang)
• Semillas de tamarindo ( Asam )
• Jengibre antorcha (Kecombrang, Etlingera elatior )
• Cúrcuma ( Kunyit )
• Zingiber zerumbet ( Lempuyang )

Hierbas

• Hojas de laurel de Indonesia ( daun salam )
• Hojas de lima kaffir ( daun jeruk purut )
• Hierba limón ( serai )
• Pandan (Pandanus amaryllifolius, una variedad de Pandanus , utilizada para agregar un aroma distintivo a algunos platos y postres)
• Lemon Basil (kemangi)
• Lime Leaves (daun jeruk)
• Turmeric Leaves (daun kunyit)
• Celery leaves (daun seledri)

Vegetables

• Asparagus
• Broccoli (brokoli)
• Carrot (wortel)
• Cassava leaves (daun singkong)
• Cauliflower (kembang kol)
• Cabbage (kol)
• Chayote gourd (labu siam)
• Corn (jagung)
• Cucumber (timun)
• Eggplant (terong)
• Jicama (bengkuang)
• Sweetcorn (jagung muda)
• Snap peas (kapri)
• Leek (bawang prei)
• Shallot (bawang merah), small red onions (Allium ascalonicum), as also used in south India; more common than large onions (Allium cepa, bawang Bombay)
• Garlic (bawang putih)
• Leaf amaranth (bayam/bayem); various Amaranthus species, often incorrectly called spinach though they belong to the same family as Spinacia oleracea
• Bok choi, pak choi (sawi hijau)
• Napa cabbage (sawi putih)
• Choi sum (caisim)
• Kailan
• Chives (kucai)
• White carrot (lobak)
• Water convolvulus (kangkung)
• Green beans (buncis, kacang buncis)
• Long beans (kacang panjang)
• Winged beans (kecipir)
• Bitter gourd (pare)
• Beansprout (tauge)
• Peas (kacang polong)
• Tomato (tomat)
• Luffa (oyong)
• Papaya leaves (daun pepaya)
• Yellow velvetleaf (genjer)
• Belinjau (leaves and fruits of Gnetum gnemon)
• Young jackfruit (nangka muda)
• Banana flower (jantung pisang)

Fruits

• Avocado - Alpukat
• Baccaurea racemosa - Menteng
• Banana - Pisang
• Bouea macrophylla - Gandaria
• Star Fruit - Belimbing
• Coconut - Kelapa
• Duku - Duku
• Durian-Durian
• Guava - Jambu biji
• Grape - Anggur
• Jackfruit - Nangka
• Kaffir lime - Jeruk Obat / Jeruk Limau
• Lime - Jeruk Nipis
• Longan - Kelengkeng
• Lychee - Leci
• Mango - Mangga
• Mangosteen - Manggis
• Orange - Jeruk
• Papaya - Pepaya
• Passionfruit - Markisa
• Persimmon - Kesemek
• Pineapple - Nanas
• Pomelo - Jeruk Bali
• Rambutan - Rambutan
• Snake Fruit - Salak
• Sapodilla - Sawo
• Soursop - Sirsak
• Spondias dulcis - Kedondong
• Syzygium malaccense - Jambu Bol
• Water apple - Jambu air
• Watermelon - Semangka

Gallery

• 
  Sop Buntut Goreng
• 
  Sambal Goreng Teri Tempe
• 
  Krupuk
• 
  Indonesian snacks

See also

• Cuisine of Indonesia
• List of cuisines
• List of Indonesian beverages
• List of Indonesian desserts
• List of Indonesian snacks
• List of Indonesian soups
• Street food of Indonesia

References

1. Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. 46. ISBN 0-300-10518-5.
2. "Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)". Tasty Indonesian Food.com. Retrieved 12 July 2012.
3. "Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Retrieved 11 August 2013.
4. "Ayam Goreng Lengkuas". Tasty Indonesian Food.com. Retrieved 11 August 2013.
5. Shurtleff, W.; Aoyagi, A. (2014). History of Soybeans and Soyfoods in Korea, and in Korean Cookbooks, Restaurants, and Korean Work with Soyfoods outside Korea. Soyinfo Center. p. 514. ISBN 978-1-928914-66-2. Retrieved 28 September 2016.
6. Trifitria S Nuragustina (24 September 2013). "Rela Antre Demi Iga Sapi Penyet" (in Indonesian). Femina. Retrieved 12 January 2014.
7. "Ikan Bakar". Tasty Indonesian Food.com. Retrieved 11 August 2013.
8. Watson, Todd (20 July 2013). "Indonesian cuisine: An unduly underappreciated taste". Inside Investor. Retrieved 12 June 2014.
9. Media, Kompas Cyber (19 October 2019). "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". KOMPAS.com (in Indonesian). Retrieved 2 May 2020.
10. id:Sambal tumpang

External links

• Culinary Reconnaissance: Indonesia
• Eating the Indonesian way
• Indonesian Recipes