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Indo cuisine, the Glossary

Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.^[1]

111 relations: Acar, Asparagus bean, Ayam kodok, Babi kecap, Babi panggang, Bakmi, Bamischijf, Banana fritter, Baozi, Beef, Beefsteak, Belgium, Bird's eye chili, Bread, Breadcrumbs, Brenebon, British cuisine, Broth, Butter, Cabbage, Carrot, Cheese, Chicken as food, Chili pepper, Chinese cuisine, Chinese Indonesian cuisine, Chinese noodles, Chocolate syrup, Christmas in Indonesia, Cinnamon, Citrus, Coconut, Coffee, Cooked rice, Count, Cucumber, Dutch cuisine, Dutch people, European cuisine, Flour, French cuisine, French fries, Fusion cuisine, Gado-gado, Gravy, House of Limburg-Stirum, Indo people, Indonesia, Indonesian cuisine, Indonesians, ... Expand index (61 more) »
Dutch fusion cuisine
Indonesian cuisine-related lists
Indonesian fusion cuisine

Acar

Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. Indo cuisine and Acar are Dutch fusion cuisine.

See Indo cuisine and Acar

Asparagus bean

The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.

See Indo cuisine and Asparagus bean

Ayam kodok

Ayam kodok (in Indonesian) is an Indonesian stuffed and roasted chicken, commonly served as a holiday staple during Christmas and other special occasions.

See Indo cuisine and Ayam kodok

Babi kecap

Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). Indo cuisine and Babi kecap are Dutch fusion cuisine and Indonesian fusion cuisine.

See Indo cuisine and Babi kecap

Babi panggang refers to a variety of recipes for Indonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in the Indonesian language. Indo cuisine and Babi panggang are Dutch fusion cuisine, Indonesian cuisine and Indonesian fusion cuisine.

See Indo cuisine and Babi panggang

Bakmi

Bakmi (bakmi) or bami (บะหมี่,, ບະໝີ່) is a type of wheat based noodles derived from Chinese cooking tradition. Indo cuisine and Bakmi are Dutch fusion cuisine.

See Indo cuisine and Bakmi

Bamischijf

A bamischijf is a Dutch snack consisting of a slice (Dutch: schijf) of bami, breaded and deep-fried. Indo cuisine and bamischijf are Dutch fusion cuisine.

See Indo cuisine and Bamischijf

Banana fritter

A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil.

See Indo cuisine and Banana fritter

Baozi

Baozi, or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines.

See Indo cuisine and Baozi

Beef

Beef is the culinary name for meat from cattle (Bos taurus).

See Indo cuisine and Beef

Beefsteak

A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.

See Indo cuisine and Beefsteak

Belgium

Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe.

See Indo cuisine and Belgium

Bird's eye chili

Bird's eye chili or Thai chili (พริกขี้หนู|lit.

See Indo cuisine and Bird's eye chili

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.

See Indo cuisine and Bread

Breadcrumbs (also known as breading) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

See Indo cuisine and Breadcrumbs

Brenebon

Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. Indo cuisine and Brenebon are Dutch fusion cuisine.

See Indo cuisine and Brenebon

British cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland.

See Indo cuisine and British cuisine

Broth

Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.

See Indo cuisine and Broth

Butter

Butter is a dairy product made from the fat and protein components of churned cream.

See Indo cuisine and Butter

Cabbage

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

See Indo cuisine and Cabbage

Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Indo cuisine and Carrot

Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

See Indo cuisine and Cheese

Chicken as food

Chicken is the most common type of poultry in the world.

See Indo cuisine and Chicken as food

Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

See Indo cuisine and Chili pepper

Chinese cuisine

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.

See Indo cuisine and Chinese cuisine

Chinese Indonesian cuisine

Chinese Indonesian cuisine (Masakan Tionghoa-Indonesia) is characterized by the mixture of Chinese with local Indonesian style. Indo cuisine and Chinese Indonesian cuisine are Indonesian cuisine, Indonesian cuisine-related lists and Indonesian fusion cuisine.

See Indo cuisine and Chinese Indonesian cuisine

Chinese noodles

Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation.

See Indo cuisine and Chinese noodles

Chocolate syrup

Chocolate syrup, sometimes called chocolate sauce, is a sweet, chocolate-flavored condiment.

See Indo cuisine and Chocolate syrup

Christmas in Indonesia

Christmas in Indonesia, locally known as Natal from the Portuguese word for Christmas, is celebrated with various traditions throughout the country.

See Indo cuisine and Christmas in Indonesia

Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

See Indo cuisine and Cinnamon

Citrus

Citrus is a genus of flowering trees and shrubs in the family Rutaceae.

See Indo cuisine and Citrus

Coconut

The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.

See Indo cuisine and Coconut

Coffee

Coffee is a beverage brewed from roasted coffee beans.

See Indo cuisine and Coffee

Cooked rice

Cooked rice refers to rice that has been cooked either by steaming or boiling. Indo cuisine and cooked rice are Indonesian cuisine.

See Indo cuisine and Cooked rice

Count

Count (feminine: countess) is a historical title of nobility in certain European countries, varying in relative status, generally of middling rank in the hierarchy of nobility.

See Indo cuisine and Count

Cucumber

The cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.

See Indo cuisine and Cucumber

Dutch cuisine

Dutch cuisine is formed from the cooking traditions and practices of the Netherlands.

See Indo cuisine and Dutch cuisine

Dutch people

The Dutch (Dutch) are an ethnic group native to the Netherlands.

See Indo cuisine and Dutch people

European cuisine

European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe.

See Indo cuisine and European cuisine

Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.

See Indo cuisine and Flour

French cuisine

French cuisine is the cooking traditions and practices from France.

See Indo cuisine and French cuisine

French fries

French fries (North American English & British English), and chips (British and other national varieties), finger chips (Indian English), french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France.

See Indo cuisine and French fries

Fusion cuisine

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures.

See Indo cuisine and Fusion cuisine

Gado-gado

Gado-gado (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing.

See Indo cuisine and Gado-gado

Gravy

Gravy is a sauce generally made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.

See Indo cuisine and Gravy

House of Limburg-Stirum

The House of Limburg-Stirum (or Limburg-Styrum), which adopted its name in the 12th century from the immediate county of Limburg an der Lenne in what is now Germany, is one of the oldest families in Europe.

See Indo cuisine and House of Limburg-Stirum

Indo people

The Indo people (Indische Euraziatischen, Orang Indo) or Indos are Eurasian people living in or connected with Indonesia.

See Indo cuisine and Indo people

Indonesia

Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans.

See Indo cuisine and Indonesia

Indonesian cuisine

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.

See Indo cuisine and Indonesian cuisine

Indonesians

Indonesians (Indonesian: orang Indonesia) are citizens or people who are identified with the country of Indonesia, regardless of their ethnic or religious background.

See Indo cuisine and Indonesians

Javanese cuisine

Javanese cuisine (Masakan Jawa) is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Indo cuisine and Javanese cuisine are Indonesian cuisine and Indonesian cuisine-related lists.

See Indo cuisine and Javanese cuisine

Kaasstengels

Kaasstengels, Kastengel or kue keju are a Dutch cheese snack in the shape of sticks.

See Indo cuisine and Kaasstengels

Kaffir lime

Citrus hystrix, called the kaffir lime, Thai lime or makrut lime, is a citrus fruit native to tropical Southeast Asia.

See Indo cuisine and Kaffir lime

Kidney bean

The kidney bean is a variety of the common bean (Phaseolus vulgaris) named for its resemblance to a human kidney.

See Indo cuisine and Kidney bean

Klappertaart

Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. Indo cuisine and Klappertaart are Indonesian cuisine.

See Indo cuisine and Klappertaart

Krupuk

Krupuk (Javanese) is a cracker made from starch or animal skin and other ingredients that serve as flavouring.

See Indo cuisine and Krupuk

Kue cubit

Kue cubit is a Southeast Asian snack, originating from Indonesia.

See Indo cuisine and Kue cubit

Kue kochi

Kue kochi or koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kue or kuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. Indo cuisine and kue kochi are Indonesian cuisine.

See Indo cuisine and Kue kochi

Kue semprong

Kue semprong, Asian egg roll, sapit, sepit, kue Belanda, or kapit, (Love letters in English) is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.

See Indo cuisine and Kue semprong

List of Dutch cheeses

This is a list of cheeses from, or connected with, the Netherlands.

See Indo cuisine and List of Dutch cheeses

Lumpia

Lumpia are various types of spring rolls from China, Indonesia, and the Philippines.

See Indo cuisine and Lumpia

Lumpia goreng

Lumpia goreng is a simple Indonesian fried spring roll filled with vegetables. Indo cuisine and Lumpia goreng are Indonesian cuisine.

See Indo cuisine and Lumpia goreng

Malay cuisine

Malay cuisine (Malay: Masakan Melayu; Jawi) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa. Indo cuisine and Malay cuisine are Indonesian cuisine and Indonesian cuisine-related lists.

See Indo cuisine and Malay cuisine

Margarine

Margarine (also) is a spread used for flavoring, baking, and cooking.

See Indo cuisine and Margarine

Meat

Meat is animal tissue, often muscle, that is eaten as food.

See Indo cuisine and Meat

Mie goreng

Mie goreng (mi goreng; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish. Indo cuisine and Mie goreng are Indonesian cuisine.

See Indo cuisine and Mie goreng

Milk

Milk is a white liquid food produced by the mammary glands of mammals.

See Indo cuisine and Milk

Minahasan cuisine

Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. Indo cuisine and Minahasan cuisine are Indonesian cuisine.

See Indo cuisine and Minahasan cuisine

Mung bean

The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.

See Indo cuisine and Mung bean

Nasi campur

Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames (ꦤꦱꦶꦫꦩꦼꦱ꧀|nasi raměs|lit.

See Indo cuisine and Nasi campur

Nasi goreng

Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables.

See Indo cuisine and Nasi goreng

National Post

The National Post is a Canadian English-language broadsheet newspaper and the flagship publication of Postmedia Network.

See Indo cuisine and National Post

Netherlands

The Netherlands, informally Holland, is a country located in Northwestern Europe with overseas territories in the Caribbean.

See Indo cuisine and Netherlands

Oxtail soup

Oxtail soup is a soup made with beef tails.

See Indo cuisine and Oxtail soup

Palm sugar

Palm sugar is a sweetener derived from any variety of palm tree.

See Indo cuisine and Palm sugar

Pancake

A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan.

See Indo cuisine and Pancake

Pandan cake

Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves.

See Indo cuisine and Pandan cake

Pannenkoek

A pannenkoek (plural pannenkoeken) or Dutch pancake is a style of pancake with origins in the Netherlands.

See Indo cuisine and Pannenkoek

Patty

A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives.

See Indo cuisine and Patty

Peanut sauce

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Indo cuisine and peanut sauce are Dutch fusion cuisine.

See Indo cuisine and Peanut sauce

Peranakan cuisine

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. Indo cuisine and Peranakan cuisine are Indonesian cuisine, Indonesian cuisine-related lists and Indonesian fusion cuisine.

See Indo cuisine and Peranakan cuisine

Perkedel

Perkedel are vegetable fritters from Indonesian cuisine. Indo cuisine and Perkedel are Indonesian cuisine.

See Indo cuisine and Perkedel

Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

See Indo cuisine and Pickling

Poffertjes

Poffertjes are a traditional Dutch batter cakes.

See Indo cuisine and Poffertjes

Pork

Pork is the culinary name for the meat of the pig (Sus domesticus).

See Indo cuisine and Pork

Portuguese cuisine

The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.

See Indo cuisine and Portuguese cuisine

Red bean paste

Red bean paste or red bean jam, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.

See Indo cuisine and Red bean paste

Rijsttafel

Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. Indo cuisine and Rijsttafel are Dutch fusion cuisine and Indonesian fusion cuisine.

See Indo cuisine and Rijsttafel

Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source.

See Indo cuisine and Roasting

Roti bakar

(lit. "grilled bread"), also known as roti kahwin, refers to a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread, in both the Indonesian and Malay languages. Indo cuisine and roti bakar are Indonesian fusion cuisine.

See Indo cuisine and Roti bakar

References

[1] https://en.wikipedia.org/wiki/Indo_cuisine

Also known as Eurasian cuisine of Indonesia, History of Indo cuisine.

, Javanese cuisine, Kaasstengels, Kaffir lime, Kidney bean, Klappertaart, Krupuk, Kue cubit, Kue kochi, Kue semprong, List of Dutch cheeses, Lumpia, Lumpia goreng, Malay cuisine, Margarine, Meat, Mie goreng, Milk, Minahasan cuisine, Mung bean, Nasi campur, Nasi goreng, National Post, Netherlands, Oxtail soup, Palm sugar, Pancake, Pandan cake, Pannenkoek, Patty, Peanut sauce, Peranakan cuisine, Perkedel, Pickling, Poffertjes, Pork, Portuguese cuisine, Red bean paste, Rijsttafel, Roasting, Roti bakar, Roti gambang, Salad, Sambal, Satay, Selat solo, Semur (Indonesian stew), Shallot, Shepherd's pie, South Africa, Soy sauce, Spanish cuisine, Spekkoek, Spring roll, Steak, Sugar, Surakarta, Suriname, Toko (shop), Vinegar, Wafer, Waffle iron.

Indo cuisine, the Glossary

Table of Contents

See also

Dutch fusion cuisine

Indonesian fusion cuisine

References