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[
"Goulash",
"has part(s)",
"tomato paste"
] | United States and Canada
North American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or "hamburger", and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste. | has part(s) | 19 | [
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[
"Goulash",
"has part(s)",
"bay leaf"
] | Italy
Goulash in Italy is eaten in the autonomous regions of Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol, that once had been part of the Austro-Hungarian Empire. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby Veneto. An interesting regional recipe comes from the Pustertal (Val Pusteria, Puster Valley) in South Tyrol. It is made of beef and red wine, and seasoned with rosemary, red paprika, bay leaf, marjoram and lemon zest, served with crusty white bread or polenta. Goulash is also quite popular in the city of Ancona, which is culturally quite near to eastern Europe. | has part(s) | 19 | [
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[
"Goulash",
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"paprika"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Paprikás krumpli
"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, ground paprika, and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef.
In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash"). Bell pepper is sometimes added.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. | has part(s) | 19 | [
"contains",
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[
"Goulash",
"has part(s)",
"onion"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.United States and Canada
North American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or "hamburger", and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste.See also
References
Bibliography
Gundel's Hungarian Cookbook, Karoly Gundel, Budapest, CORVINA. ISBN 963-13-3733-2. | has part(s) | 19 | [
"contains",
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[
"Goulash",
"has part(s)",
"chili pepper"
] | Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. | has part(s) | 19 | [
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[
"Goulash",
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Hungarian goulash variations include:
Székely Gulyás. Omit the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Csángó Gulyás. Add sauerkraut instead of pasta and potatoes.
Betyár Gulyás. Use smoked beef or smoked pork for meat.
Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825–1895).Paprikás krumpli
"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, ground paprika, and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef.
In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash"). Bell pepper is sometimes added.Outside Hungary
Thick stews similar to pörkölt and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians. Like pörkölt, these stews are generally served with boiled or mashed potato, polenta, dumplings (e.g. nokedli, or galuska), spätzle or, alternatively, as a stand-alone dish with bread. Romani people have their own version of goulash. | part of | 15 | [
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[
"Goulash",
"country of origin",
"Kingdom of Hungary"
] | Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century. | country of origin | 80 | [
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[
"Olivier salad",
"has part(s)",
"carrot"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons.Latin America
The dish is also very popular in many Latin American countries where it is called ensalada rusa and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In Argentina it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called matambre, in a dish called matambre con rusa. Argentinians of Eastern European Jewish origin may make the salad with tuna. In Peru, Chile, Colombia, Venezuela and Argentina it is a traditional Christmas side dish. In Dominican Republic, “salad russe” is made of diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish. | has part(s) | 19 | [
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[
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Today's popular version of Olivier salad—containing boiled potatoes, dill pickles or fresh cucumbers, peas, eggs, carrots, onion and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a staple of any Soviet holiday dinner, especially of a Novy God (New Year's Eve) dinner (to the extent that its presence was considered on a par with Soviet Champagne or mandarin oranges), due to availability of components in winter. Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people.Festive Russian and post-Soviet states' homemade versions are traditionally at the cook's whim. While some of the ingredients are considered to be basic and essential, others are either favoured or dismissed as a threat to supposed authenticity.
The biggest Olivier salad, weighing 1841 kg, was prepared in December 2012 in Orenburg.It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. | has part(s) | 19 | [
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[
"Olivier salad",
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Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. | made from material | 98 | [
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[
"Olivier salad",
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"mayonnaise"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons.Latin America
The dish is also very popular in many Latin American countries where it is called ensalada rusa and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In Argentina it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called matambre, in a dish called matambre con rusa. Argentinians of Eastern European Jewish origin may make the salad with tuna. In Peru, Chile, Colombia, Venezuela and Argentina it is a traditional Christmas side dish. In Dominican Republic, “salad russe” is made of diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish. | has part(s) | 19 | [
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[
"Olivier salad",
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Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. | has part(s) | 19 | [
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[
"Olivier salad",
"has part(s)",
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] | Ingredients
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell.The book Руководство к изучению основ кулинарного искусства (Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva, "Guide to the Fundamentals of Culinary Arts") (1897) by P. Aleksandrova gave a recipe containing grouse, crayfish, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse.In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas.
Earlier, it always included cold meat such as ham or veal tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc. garnished with capers, anchovy fillets, etc. Some versions molded it in aspic.
In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage. The most common alternative version, where the sausage is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov's version.
A multitude of other versions, named, unnamed, and even trademarked, exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.Modern Olivier
Today's popular version of Olivier salad—containing boiled potatoes, dill pickles or fresh cucumbers, peas, eggs, carrots, onion and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a staple of any Soviet holiday dinner, especially of a Novy God (New Year's Eve) dinner (to the extent that its presence was considered on a par with Soviet Champagne or mandarin oranges), due to availability of components in winter. Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people.Festive Russian and post-Soviet states' homemade versions are traditionally at the cook's whim. While some of the ingredients are considered to be basic and essential, others are either favoured or dismissed as a threat to supposed authenticity.
The biggest Olivier salad, weighing 1841 kg, was prepared in December 2012 in Orenburg.Southern Europe
In Greece it can be found on almost any restaurant's menu and is called ρώσικη σαλάτα (rossiki salata); it usually contains no meat. Ensaladilla rusa ("Russian little salad") is widely consumed in Spain and it is served as a tapa in many bars. It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise. In Italy, Insalata russa has the same ingredients. A similar version is also popular in Portugal, where it is called salada russa. It is usually served either as a standalone dish or as a garnish to fish dishes, particularly fish fillets.Asia
Olivier salad (Persian: الويه) is popular in Iran, where it is known as salad Olivieh and usually made with potatoes, eggs, Persian pickled cucumbers, carrots, chicken, peas and mayonnaise, and is frequently a sandwich filler.It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons.Latin America
The dish is also very popular in many Latin American countries where it is called ensalada rusa and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In Argentina it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called matambre, in a dish called matambre con rusa. Argentinians of Eastern European Jewish origin may make the salad with tuna. In Peru, Chile, Colombia, Venezuela and Argentina it is a traditional Christmas side dish. In Dominican Republic, “salad russe” is made of diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish. | has part(s) | 19 | [
"contains",
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[
"Olivier salad",
"has part(s)",
"cucumber"
] | Ingredients
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell.The book Руководство к изучению основ кулинарного искусства (Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva, "Guide to the Fundamentals of Culinary Arts") (1897) by P. Aleksandrova gave a recipe containing grouse, crayfish, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse.In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas.
Earlier, it always included cold meat such as ham or veal tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc. garnished with capers, anchovy fillets, etc. Some versions molded it in aspic.
In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage. The most common alternative version, where the sausage is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov's version.
A multitude of other versions, named, unnamed, and even trademarked, exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.Modern Olivier
Today's popular version of Olivier salad—containing boiled potatoes, dill pickles or fresh cucumbers, peas, eggs, carrots, onion and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a staple of any Soviet holiday dinner, especially of a Novy God (New Year's Eve) dinner (to the extent that its presence was considered on a par with Soviet Champagne or mandarin oranges), due to availability of components in winter. Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people.Festive Russian and post-Soviet states' homemade versions are traditionally at the cook's whim. While some of the ingredients are considered to be basic and essential, others are either favoured or dismissed as a threat to supposed authenticity.
The biggest Olivier salad, weighing 1841 kg, was prepared in December 2012 in Orenburg. | has part(s) | 19 | [
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[
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The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. | discoverer or inventor | 110 | [
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[
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The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. | named after | 11 | [
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[
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The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. | different from | 12 | [
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[
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The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw.
Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing.
Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons.Latin America
The dish is also very popular in many Latin American countries where it is called ensalada rusa and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In Argentina it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called matambre, in a dish called matambre con rusa. Argentinians of Eastern European Jewish origin may make the salad with tuna. In Peru, Chile, Colombia, Venezuela and Argentina it is a traditional Christmas side dish. In Dominican Republic, “salad russe” is made of diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Turnip water",
"country of origin",
"Turkey"
] | Şalgam or Şalgam Suyu (Turkish pronunciation: [ʃal̴ˈɡam (suˈju)]; lit. "turnip (juice)"), pronounced "shal-gam", is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The name of the fruit is a Persian loanword meaning turnip. It is either called turnip juice, turnip water, shalgam juice, or shalgam water.
The French traveler, naturalist and writer Pierre Belon described its production method in the 16th century. Şalgam is produced by lactic acid fermentation. Studies have shown that the juice of the purple carrot used in Şalgam reduces the effects of high-carbohydrate, high-fat diets in rats. It is one of the most popular beverages during winter in Turkey.A slice of purple carrot, wedges of paprika and/or garlic is often added just before drinking. Alongside rakı and ayran, it is typically drunk after eating kebab.
Şalgam is often served alongside the alcoholic drink rakı in a separate glass as they complement one another.
In some parts of Turkey, ayran and şalgam are mixed. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Samosa",
"country of origin",
"Middle East"
] | History
The South Asian samosa is believed to be derived from a medieval precursor from Central Asia that was baked not fried. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word sanbosag. In Iran, the dish was popular until the 16th century, but by the 20th century, its popularity was restricted to certain provinces (such as the sambusas of Larestan). Abolfazl Beyhaqi (995–1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi.The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on". Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, of pulao. Nimatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath Shah, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa. The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah". | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Samosa",
"has part(s)",
"meat"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala.
In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras (চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.
Singaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras.There are also sweeter versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup.
In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling.
In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuças, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.Pakistan
Samosas of various types are available throughout Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef, or chicken) and are very popular as snack food in Pakistan.
In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa (Urdu: کاغذی سموسہ; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken).
Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup.
Another Pakistani snack food, which is popular in Punjab, is known as "samosa chaat". This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys. Alternatively, the samosa can be eaten on its own with a side of chutney.
In Pakistan, samosas are a staple Iftar food for many Pakistani families, during the month of Ramzan.Central Asia
Tajikistan
Sambusa baraki are meat-filled pastries, usually triangle-shaped, in Tajik cuisine. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr.West Africa
Samosas also exist in West African countries such as Ghana and Nigeria where they are a common street food. In Nigeria, it is usually served in parties along with chicken or beef, puff puff, spring rolls and plantains and are called small chops.Mascarenes
Samosas, locally called samoussas, are a popular snack on Réunion and Mauritius as both countries have faced large waves of labor immigration from the Indian subcontinent. The samosas there are generally smaller and filled with chicken, cheese, crabs or potatoes. There are also varieties such as chocolate and banana or pizza.Middle East
Arab countries
Sambousek (Arabic: سمبوسك) are usually filled with either meat, onion, and pine nuts, or cheese.
They are widely consumed in the holy month of Ramadan.Israel
In Israel, a sambusaq (Hebrew: סמבוסק) may be a semicircular pocket of dough filled with mashed chickpeas, fried onions, and spices. Another variety is filled with meat, fried onions, parsley, spices, and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. Other common fillings are potato and "pizza", which is somewhat similar to Calzone. It is associated with Mizrahi Jewish cuisine, and various recipes have been brought to Israel by Jewish migrants from other countries in the Middle East and Africa. According to food historian Gil Marks, sambusak has been a traditional part of the Sephardic Sabbath meal since the 13th century in Spain. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Samosa",
"made from material",
"potato"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala.
In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras (চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.
Singaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras.There are also sweeter versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup.
In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling.
In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuças, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Samosa",
"has part(s)",
"potato"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala.
In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras (চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.
Singaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras.There are also sweeter versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup.
In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling.
In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuças, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.Southeast Asia
Burma
Samosas are called samuza (စမူဆာ) in Burmese, and are an extremely popular street snack in Burma. Samosas are also used in a traditional Burmese salad, called samuza thoke (စမူဆာသုပ်; lit. 'samosa salad'), a salad of cut samosa pieces with onions, cabbage, fresh mint, light potato and chickpea curry broth, masala, chili powder, salt and lime.Indonesia
In Indonesia, samosas are locally known as samosa, filled with potato, cheese, curry, rousong or noodles as adapted to local taste. It usually served as snack with sambal. Samosa is almost similar to Indonesian pastel, panada and epok-epok.Israel
In Israel, a sambusaq (Hebrew: סמבוסק) may be a semicircular pocket of dough filled with mashed chickpeas, fried onions, and spices. Another variety is filled with meat, fried onions, parsley, spices, and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. Other common fillings are potato and "pizza", which is somewhat similar to Calzone. It is associated with Mizrahi Jewish cuisine, and various recipes have been brought to Israel by Jewish migrants from other countries in the Middle East and Africa. According to food historian Gil Marks, sambusak has been a traditional part of the Sephardic Sabbath meal since the 13th century in Spain. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Bosnian pot",
"has part(s)",
"meat"
] | Bosnian pot (Bosanski lonac) is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. Mixed meats may be used in the dish. It has been described as a national dish of Bosnia.Bosanski lonac has been on tables of both the rich and the poor for hundreds of years. The wealthy prepared the dish with more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground). Many different vegetables or meats may be used. Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1–2 dl water. The ingredients are usually cut into large pieces rather than finely chopped or minced.
Originally, Bosanski lonac was made in ceramic pots and cooked in a fireplace or pit in the ground. Today, with the declining availability of fireplaces for cooking, many cooks use a regular pot and a kitchen stove. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Porkkanalaatikko",
"country of origin",
"Finland"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavoured with sugar, salt, white pepper and grated nutmeg. The mash is put in a casserole dish and baked in the oven. The carrots need not necessarily be boiled before baking: they can be grated and mixed raw with the other ingredients. Readymade porkkanalaatikko is also sold in Finnish food stores around the Christmas season, as well as in parts of Sweden with a large ethnically Finnish population.
The dish seems to have originated in the nineteenth century. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Porkkanalaatikko",
"made from material",
"carrot"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavoured with sugar, salt, white pepper and grated nutmeg. The mash is put in a casserole dish and baked in the oven. The carrots need not necessarily be boiled before baking: they can be grated and mixed raw with the other ingredients. Readymade porkkanalaatikko is also sold in Finnish food stores around the Christmas season, as well as in parts of Sweden with a large ethnically Finnish population.
The dish seems to have originated in the nineteenth century. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Porkkanalaatikko",
"instance of",
"dish"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavoured with sugar, salt, white pepper and grated nutmeg. The mash is put in a casserole dish and baked in the oven. The carrots need not necessarily be boiled before baking: they can be grated and mixed raw with the other ingredients. Readymade porkkanalaatikko is also sold in Finnish food stores around the Christmas season, as well as in parts of Sweden with a large ethnically Finnish population.
The dish seems to have originated in the nineteenth century. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Acar",
"country of origin",
"Indonesia"
] | Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indonesia, Malaysia, Singapore and Brunei, and then on to the Philippines as atchara. The adoption of this vegetable pickling technique possibly took place during the Srivijaya period between 7th to 13th century. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"carrot"
] | Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"white wine"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin.Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"red wine"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"bouquet garni"
] | Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"table salt"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin.Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"vinegar"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin.Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Bakwan",
"country of origin",
"Indonesia"
] | Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca. In West Java bakwan is known as bala-bala and in Semarang is called badak. It is similar to Japanese yasai tenpura (vegetable tempura), Korean pajeon, Burmese A-kyaw or Filipino ukoy. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Bakwan",
"location",
"East Java"
] | Variations
Bakwan usually consists of vegetables, however another variation called 'bakwan udang' adds whole shrimp to the batter and is sold in snack stands at the marketplace. Because of its similarity, the term 'bakwan' is often interchangeable with 'perkedel'. For example, the Indonesian corn fritters are often called either 'perkedel jagung' or 'bakwan jagung'.In East Java, bakwan refers to fried wonton with filling; served with tofu, noodles and meatballs in a soupy broth. The dough filling is a mixture of ground meat or fish with flour, wrapped in wonton skin and fried. This kind of bakwan is similar to bakso meatball soup, and commonly known as 'Bakwan Malang' or 'Bakwan Surabaya' in reference to their cities of origin; Malang and Surabaya in East Java.
Originally Bakwan comes from a Chinese Indonesian cuisine recipe along with Bakpao (Meatbun), Bakso (Meatball), Bakmie (Meat Noodle), and bakpia. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Sayur lodeh",
"subclass of",
"soup"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Sayur lodeh",
"made from material",
"coconut milk"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.Ingredients
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. There are two main variants of sayur lodeh soup based on its colour; the white and yellow lodeh. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes green stink beans are added.
The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. To add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground old tempeh. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" (Javanese: tempe bosok). | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Sayur lodeh",
"has part(s)",
"coconut milk"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.Ingredients
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. There are two main variants of sayur lodeh soup based on its colour; the white and yellow lodeh. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes green stink beans are added.
The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. To add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground old tempeh. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" (Javanese: tempe bosok). | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Morkovcha",
"subclass of",
"salad"
] | Morkovcha (Koryo-mar: 마르코프차/марков-ча), also known as Korean-style carrots (Russian: морковь по-корейски, romanized: morkov' po-koreyski) or Korean carrot salad (Uzbek: koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.History
Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan. The salad was unknown in South Korea until recently, when Russo-Koreans' return migration as well as Russian and Central Asian immigration became common. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as an appetizer (zakuska) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Morkovcha",
"country of origin",
"Central Asia"
] | History
Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan. The salad was unknown in South Korea until recently, when Russo-Koreans' return migration as well as Russian and Central Asian immigration became common. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as an appetizer (zakuska) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Morkovcha",
"made from material",
"carrot"
] | Morkovcha (Koryo-mar: 마르코프차/марков-ча), also known as Korean-style carrots (Russian: морковь по-корейски, romanized: morkov' po-koreyski) or Korean carrot salad (Uzbek: koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.History
Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan. The salad was unknown in South Korea until recently, when Russo-Koreans' return migration as well as Russian and Central Asian immigration became common. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as an appetizer (zakuska) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"made from material",
"carrot"
] | Origins
Gajar ka Halwa or Gajar Pak is made from carrot (in Hindi: gajar) . Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). Being a combination of milk and carrots it is known as milk flavored gajar ka halwa but in the other case, the combination of cream or mava (khoya) and carrot is described as mava flavored gajar ka halwa.Recipe and ingredients
The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, cardamom, khoya, and ghee. The quantity and quality may vary according to personal taste. In the sugar free variant, sugar is excluded from the recipe. For cooking gajar ka halwa, a cooker or kadai is usually preferred. Vasundhara Chauhan, writing for The Hindu, writes that gajar ka halwa should be slow-cooked and that using a pressure cooker spoils the dish. Carrots must first be grated and then dried before cooking. The grated carrots are then put into a heated pan with a specific amount of milk or khoya and sugar. After stirring for 4–5 minutes, roughly chopped cashew nuts are added and 10–15 minutes later a specific amount of pure ghee is added as well. Finally, it is often served with a garnish of almonds and pistachios.Variations
In the carrot-papaya halwa, equal amounts of carrot and papaya are used. First, a mixture of carrot and papaya scrapings is prepared. This mixture is fried in a kadai or a cooker with ghee for about five minutes. The rest of the process is same as the basic recipe. This recipe has become popular lately because papaya is added to it which provides a different flavor and taste compared to the regular gajar ka halwa. Red velvet carrot halwa is another famous variation of the gajar ka halwa. It is made by heating a comparatively large amount of milk cream along with carrots, sugar, rose water and saffron over low flame. Red velvet carrot halwa is also a very good source of vitamin A and calcium.Other lesser-known variations include Carrot and beetroot halwa, cheese gajar ka halwa, khajur gajar ka halwa and carrot dessert. These variations vary in popularity by regional/personal preferences, with the traditional gajar ka halwa being most popular. In the carrot and beetroot halwa, grated beetroot is added to grated carrots and this mixture is heated in a kadai on a low flame and further a specific amount of mava and sugar per choice is added to it. After 30 minutes of stirring and cooking, carrot and beetroot halwa is ready to be served. Cheese gajar ka halwa is prepared with a combination of purple carrots and ricotta. This dish is popular in northern India because purple carrots are mostly grown there. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"made from material",
"milk"
] | Origins
Gajar ka Halwa or Gajar Pak is made from carrot (in Hindi: gajar) . Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). Being a combination of milk and carrots it is known as milk flavored gajar ka halwa but in the other case, the combination of cream or mava (khoya) and carrot is described as mava flavored gajar ka halwa.Recipe and ingredients
The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, cardamom, khoya, and ghee. The quantity and quality may vary according to personal taste. In the sugar free variant, sugar is excluded from the recipe. For cooking gajar ka halwa, a cooker or kadai is usually preferred. Vasundhara Chauhan, writing for The Hindu, writes that gajar ka halwa should be slow-cooked and that using a pressure cooker spoils the dish. Carrots must first be grated and then dried before cooking. The grated carrots are then put into a heated pan with a specific amount of milk or khoya and sugar. After stirring for 4–5 minutes, roughly chopped cashew nuts are added and 10–15 minutes later a specific amount of pure ghee is added as well. Finally, it is often served with a garnish of almonds and pistachios. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"instance of",
"sweet dish"
] | Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent.The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Arem-arem",
"location",
"Indonesia"
] | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack. Arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit. "filled lontong").It is common in Java, and often found in Indonesian marketplaces as jajan pasar ("market munchies"); as a type of kue (snack) offered there. Arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box. It is quite similar to lemper, but uses regular rice instead of sticky rice. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Arem-arem",
"country of origin",
"Indonesia"
] | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack. Arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit. "filled lontong").It is common in Java, and often found in Indonesian marketplaces as jajan pasar ("market munchies"); as a type of kue (snack) offered there. Arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box. It is quite similar to lemper, but uses regular rice instead of sticky rice. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Vinegret",
"has part(s)",
"vegetable oil"
] | Vinegret (Russian: винегрет) or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. This type of food includes diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut.
Along with Olivier salad and dressed herring, vinegret is served as zakuska on celebration tables in Russophone communities.
Despite the widespread popularity in Russia and Ukraine, the basic mixed salad recipes were adopted from Western European cuisines as late as the 19th century. Originally, the term vinegret denoted any mixture of diced cooked vegetables dressed with vinegar. Later the meaning changed to any mixed salad with beetroots. Modern Russian and Ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, but this is rarely practiced.
Similar beetroot-based salads are prepared throughout Northern Europe. Examples are herring salad and beetroot salad in North German and Scandinavian cuisines (see also de:Heringssalat, sv:Rödbetssallad), as well as rosolli in Finnish cuisine, with the name for the latter stemming from rassol (Russian: рассол), the Russian word for brine. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Cap cai",
"made from material",
"carrot"
] | Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch.Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Cap cai",
"subclass of",
"food"
] | Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch.Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Selat solo",
"country of origin",
"Indonesia"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Selat solo",
"subclass of",
"food"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce.History
During colonial Dutch East Indies era, European colonizers brought with them European ingredients and their cooking technique. Some of Javanese upperclass ningrat (nobles) and educated native Javanese were exposed to European cuisine; such as breads, cheeses and beefsteak, this cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into local Javanese cuisine, such as the development of Selat Solo recipe in Surakarta, the heart of Javanese court of Surakarta Sunanate. It is believed that the recipe was the fusion; a local Javanese adoption of European beefsteak. The trace of European influence can be seen in the use of mustard or hollandaise and Worcestershire sauce, while the Javanese preference of mild sweetness can be tasted in the use of kecap manis (sweet soy sauce). | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Selat solo",
"made from material",
"vinegar"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"soy sauce"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"kecap manis"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"garlic"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard, hollandaise or sauce gribiche on the side.
Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup. This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Düğün çorbası",
"instance of",
"dish"
] | Düğün çorbası (Turkish: Düğün çorbası) is the Turkish cuisine soup on lamb or beef broth. Now is a popular dish for every day, mainly in the cold season, but initially the hearty soup Düğün çorbası was the opening meal on a wedding feast in the village, which could continue according to tradition for forty days and forty nights.For Düğün çorbası, the meat pulp is cut into small pieces and boiled with a head of onions and grated carrots. When ready, the meat is crushed or wiped, the broth is filtered. The resulting soup is thickened with flour browned in butter and boiled, in conclusion, a mixture of beaten egg yolks with lemon juice is poured in. Düğün çorbası is seasoned with red paprika when served in melted butter. Depending on the region, leeks, celery and boiled beans may also be present in the recipe. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"country",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Jalangkote",
"location",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Jalangkote",
"country of origin",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada.See also
Kue
List of Indonesian dishes
List of Indonesian snacks | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Jalangkote",
"instance of",
"food"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"made from material",
"potato"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"location",
"Makassar"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Jalangkote",
"made from material",
"egg"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"made from material",
"rice vermicelli"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"instance of",
"dish"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"instance of",
"human food"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"instance of",
"type of food or dish"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"part of",
"Makassar cuisine"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada. | part of | 15 | [
"a component of",
"a constituent of",
"an element of",
"a fragment of",
"a portion of"
] | null | null |
[
"Sapo tahu",
"country of origin",
"Indonesia"
] | Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Sapo tahu",
"made from material",
"tofu"
] | Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Pickled carrot",
"made from material",
"carrot"
] | A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an appetizer. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"sugar"
] | Production
Ingredients
Apples (peeled, cored, and finely chopped)
Brown (or white) sugar or unrefined sugar beet juice
Apple juice (or apple cider)
Spices (nutmeg, cloves, allspice, cardamom, vanilla extract and lemon juice – optional) | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"spice"
] | Production
Ingredients
Apples (peeled, cored, and finely chopped)
Brown (or white) sugar or unrefined sugar beet juice
Apple juice (or apple cider)
Spices (nutmeg, cloves, allspice, cardamom, vanilla extract and lemon juice – optional) | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"cider"
] | Manufacture
Apples are first selected based on ripeness, texture, natural sweetness and tartness/acidity. Some of these apples are pressed into fresh apple cider, while the rest are peeled and cored, then wholly steamed and cooked into apple puree. The freshly pressed apple cider and cooked apple puree are added to a large steam vat. Small amounts of sodium bicarbonate are added to the mixture in order to reduce acidity and help bring out sweetness from the natural fructose available in the apples. The mixture will then be boiled during the evaporation process, allowing the volume to reduce to one seventh. The end product will be a concentrated mixture used as apple butter. | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Pommeau",
"made from material",
"apple"
] | Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne).Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of desserts, including any chocolate or apple-based dishes. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple pie",
"made from material",
"apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The basic ingredients of the filling are sugar, butter, a thickener like cornstarch and an acidic ingredient like lemon juice. Spices may be added according to taste, most commonly cinnamon, and sometimes nutmeg. Lemon juice is used to prevent oxidation of the apples when macerating the filling. Many older recipes call for honey in place of the then-expensive sugar. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple pie",
"has part(s)",
"apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The basic ingredients of the filling are sugar, butter, a thickener like cornstarch and an acidic ingredient like lemon juice. Spices may be added according to taste, most commonly cinnamon, and sometimes nutmeg. Lemon juice is used to prevent oxidation of the apples when macerating the filling. Many older recipes call for honey in place of the then-expensive sugar. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Apple pie",
"made from material",
"cooking apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The basic ingredients of the filling are sugar, butter, a thickener like cornstarch and an acidic ingredient like lemon juice. Spices may be added according to taste, most commonly cinnamon, and sometimes nutmeg. Lemon juice is used to prevent oxidation of the apples when macerating the filling. Many older recipes call for honey in place of the then-expensive sugar. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Applejack (drink)",
"subclass of",
"cider spirit"
] | Applejack is a strong alcoholic drink produced from apples. Popular in the American colonial era, the drink's prevalence declined in the 19th and 20th centuries amid competition from other spirits.Applejack is used in several cocktails, including the Jack Rose. It is a type of fruit brandy.See also
Cider
Fractional freezing
Ice beer | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Applejack (drink)",
"made from material",
"apple"
] | Comparison to calvados
Applejack is somewhat similar to calvados, an apple brandy from Normandy, France, to which it is often compared. However, calvados is made from cider apples, while applejack is made from apples such as Winesap. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Manzana verde",
"made from material",
"apple"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
Manzana contains from 15 to 20% per volume of alcohol. It is sweet and tastes like green apples, similar in taste to pucker. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Manzana verde",
"different from",
"Manzana"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
Manzana contains from 15 to 20% per volume of alcohol. It is sweet and tastes like green apples, similar in taste to pucker. | different from | 12 | [
"not same as",
"not identical to",
"distinct from",
"separate from",
"unlike"
] | null | null |
[
"Manzana verde",
"subclass of",
"liquor"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
Manzana contains from 15 to 20% per volume of alcohol. It is sweet and tastes like green apples, similar in taste to pucker. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Apple cider",
"made from material",
"apple"
] | This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.
Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple cider",
"different from",
"cider"
] | apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been cooked and filtered to remove solids, and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of apple juice. | different from | 12 | [
"not same as",
"not identical to",
"distinct from",
"separate from",
"unlike"
] | null | null |
[
"Apple cider",
"subclass of",
"apple juice"
] | This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.
Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Chausson aux pommes",
"country of origin",
"France"
] | The chausson aux pommes is a French pastry filled with applesauce.Origin
It originated in the 16th century. The legend says that after a plague epidemic that killed a part of Saint-Calais' population in 1580, the chatelaine would have offered a sort of apple pie to the survivor still living there.After the end of the epidemic in Saint-Calais (Pays-de-la-Loire region in France), considered by many as a miracle, a procession was organized to celebrate the event each first Sunday of September including a sale of the apple pastry was organized in memory of the chatelaine's gesture. Since then, the celebration evolved but remained as a gastronomic and traditional meet up.Since the 18th century, the pastry is called chausson aux pommes after the technique used to fill the dough with an apple puree, just like putting on slippers. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Sashimi",
"subclass of",
"raw fish dish"
] | Sashimi (刺身, English: sə-SHEE-mee, Japanese: [saɕimiꜜ]) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.Origin
The word sashimi means "pierced body", i.e. "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336 to 1573) and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten.Another possibility for the name is the traditional method of harvesting. "Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid. This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading.Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice. While raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all including ingredients like seaweed and vegetables. Sashimi by contrast is always served on its own. Although Japan has long had the custom of eating fish raw, the idea of serving it as a beautifully arranged dish is thought to have come from China, probably around the Kamakura period (1185-1333). An early cookbook in Japanese, written in 1489, directs that the raw flesh should be sliced and mixed with vinegar and seasonings such as salt and herbs. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Satay",
"country",
"Indonesia"
] | Satay ( SAH-tay, in USA also sah-TAY, sa-TAY), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Java island, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. 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. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from the Indian Subcontinent, shish kebab from Turkey and the Middle East, shashlik from Eastern Europe and 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. | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Satay",
"made from material",
"fish"
] | Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Satay",
"has part(s)",
"fish"
] | Fish and seafood
Sate Ikan Tuhuk
Blue marlin Satay, a delicacy from Krui, Lampung.
Sate Ikan Pari
Stingray Satay, a satay dish from Tana Tidung Regency, North Kalimantan.
Sate Bandeng
Milkfish Satay, from Banten. It is a satay made from boneless bandeng (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.
Sate Belut
Eel Satay, another Lombok rare delicacy. It is made from belut, (lit. eel) commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire, so each skewer contains an individual small eel.
Sate Gurita
Octopus satay, a specialty dish from Sabang.
Sate Kepiting
Crab Satay. In Langkat Regency of North Sumatera, the crab's outer shell is removed and the crab is fried in flour mixed with bumbu and then skewered.
Sate Kerang
Shellfish Satay, Cockle Satay or Clam Satay. The most popular variant of sate kerang is from Medan, North Sumatra, it is rich spicy cooked shellfish in skewer and often become oleh-oleh (souvenir) for visitors visiting Medan. In Java, sate kerang it is mildly marinated and boiled, also served as a side-dish to accompany soto. In Southeast Sulawesi, sate pokea is made of pokea clam or Batissa violacea var. celebensis and the satay is smeared with peanut sauce and eaten with burasa or gogos.
Sate Tanjung
Fish satay from Lombok. It is made from fish meat which is smeared with spices consisting of coconut milk and spices. The fish used in this satay are usually skipjack tuna and giant trevally.
Sate Temburung
Telescope snail Satay, a dish from North Kalimantan.
Sate Tuna
Tuna Satay, a specialty satay from Gorontalo.
Sate Udang
Shrimp Satay that uses large shrimps or prawns, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic. One can add salt to taste. Shrimp satay seldom served with the peanut sauce so popular with other satays, because it might overpower a delicate shrimp flavour.Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.Malaysia
Known as sate in Malay (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.
There are a number of well-known satay outlets in Kajang, a city in Selangor closely associated with satays. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.
Another type of meat satay is the sate lok-lok from Penang and sate celup (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.
Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce. | has part(s) | 19 | [
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] | Satay ( SAH-tay, in USA also sah-TAY, sa-TAY), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Java island, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. 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. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from the Indian Subcontinent, shish kebab from Turkey and the Middle East, shashlik from Eastern Europe and 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.Origin and history
According to the Oxford English Dictionary, the English word satay is derived from the Malay word satai, also saté or sate in Indonesian, ultimately originating from Tamil catai (சதை, a regional variant of tacai meaning 'flesh'. The term is mentioned as saté in Dutch with one of earliest photographs of satay seller appeared circa 1870 in Java, Dutch East Indies. The usage in English was first attested in 1917 with reference to a "satai" seller in Singapore, later a mention of saté in Denpasar, Bali appeared in 1937, with a description of Malays cooking satay appearing in 1955. Satay may have been developed by Javanese street vendors as an adaptation of kebabs from the Indian Subcontinent. The introduction of satay, and other now-iconic dishes such as tongseng and gulai kambing based on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in the 18th century. The Indonesian publication Koran Jakarta claimed that sate, and ultimately satay, originated from Javanese term sak beteng which means one stick, and that the dish had existed as early as the 15th century.From Java, satay spread through the Indonesian Archipelago and, as a consequence, numerous variations of the dish have been developed. By the late-19th century, satay had crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand. In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as sosatie. The Indo Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencing Dutch cuisine.Beef
Sate Bumbon
A spiced beef satay from Kendal, Central Java.
Sate Buntel
Lit: Wrapped Satay, a speciality from Solo or Surakarta, Central Java. It is made from minced beef, goat, lamb and mutton (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a Middle Eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).
Sate Bulayak
Beef satay with spicy soupy sauce from Lombok. It is eaten with rice cake called bulayak.
Sate Gajih
Beef fat satay popular in Yogyakarta, especially in Beringharjo Market. The fat satay is seasoned with sweet soy sauce and considered as snack since it is commonly served without any rice or additional sauces.
Sate Jando
A specialty dish from Bandung, this satay is made from cow's breast fat.
Sate Klopo
Lit: Coconut Satay, the beef is wrapped in coconut processed spices and then grilled. It is delicacy from Surabaya.
Sate Komoh/Komo
Beef satay from East Java. Diced beef is sautéed with bumbu before grilling.
Sate Kuah
Lit: Soupy Satay, beef satay served in creamy and spicy kuah soup akin to soto. Sate kuah can be found in Betawi cuisine of Jakarta and also in Pontianak, Western Kalimantan. The Jakarta version sate kuah soup base is akin to Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in 1960s. Thus usually the seller offers both sate kuah and soto tangkar. The serving method are either grilled beef satay are dipped into soto soup, or the satay meat are stripped from the skewers and put into the soto soup. Compared to soto meat soup, sate kuah has smoky aroma due to grilling process. The Pontianak version sate kuah is smeared with peanut sauce, doused with spiced broth, and sprinkled with spring onion and calamansi juice.
Sate Lembut
A rare satay recipe of the Betawi people. It is can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from minced beef mixed with shredded coconut and spices, wrapped around a flat bamboo skewer. Usually eaten with ketupat laksa betawi (Betawi style Laksa with ketupat glutinous compressed rice).
Sate Manis
Also a speciality from the Betawi people. It is also can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from slices of has dalam (tenderloin) the finest part of beef, marinated with sweet spices. Usually eaten with ketupat laksa betawi.
Sate Maranggi
Commonly found in Purwakarta and Cianjur, the cities in West Java, this satay is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. The satay is served in sweet soy sauce with acar pickles. It is served with ketan cake (jadah) or plain rice.
Sate Matang
A satay variant from Matang Geulumpang Dua, Bireun, Aceh. This satay is made from beef, usually served with peanut sauce and soto or soup separately.
Sate Rembiga
Beef satay from Lombok. The basic seasoning for the satay is chili. However, it is also given some additional spices, such as tamarind, brown sugar, onions, coriander, and candlenut. It is usually eaten with rice cake, plecing kangkung, and beef bone soup.
Sate Sapi
Beef satay, served in sweet soy sauce and peanut sauce. Specialty of Jepara town in Central Java.
Sate Susu
Literally it means "milky satay", however it contains no milk, the term susu is actually refer to cow's breast or udder. This dish that can be found in Java and Bali, is made from grilled spicy beef udder, served with hot chilli sauce.
Sate Tambulinas
Spiced beef satay from Sulawesi. Tambulinas satay do not use peanut sauce or soy sauce, it is marinated in spice mixture containing ground chilli pepper, ginger, lemongrass, shallot and garlic, and served with juice of kaffir lime.Singapore
In Singapore, satay is sold by Chinese, Malay and Indian Muslim vendors. It is thought to have originated in Java and brought to Singapore by Muslim traders. Satay is one of the earliest foods that became ubiquitous in Singapore since the 1940s, and was considered a celebratory food. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the "Satay Club". They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an open air or "al fresco" dining concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.Several competing satay hotspots have since emerged. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls at the Lau Pa Sat area are notable for its popularity. "Satay Street" in Boon Tat Street, introduced in 1996, centers around 10 hawkers who sell satay. Served only at night after 7pm when the street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments. It is said to evoke the nostalgic feeling of Singaporean street food culture from the 1950s and 1960s, and is considered to be the last Satay Club in Singapore. Other notable outlets include Satay by the Bay at the Gardens by the Bay tourist attraction. It is styled after the old Satay Club.Peanut sauce is used in Singaporean satays, Malay satay is quite similar to Indonesian satay by using kecap manis (sweet soy sauce), while Chinese Hainan satay uses pineapple purée sauce and marinated in five-spice powder. The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Singapore's national carrier, Singapore Airlines, also serves satay to its First and Business Class (previously known as Raffles Class) passengers as an appetiser. | country of origin | 80 | [
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Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.
Sate Burung Ayam-ayaman
Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge).
Sate Kikil
Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.
Sate Makassar
From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Padang
A dish from Padang and the surrounding area in Western Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Paru
Beef lung satay.
Sate Torpedo
Testicles satay. Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus
Chicken intestine satay. This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam. | location | 29 | [
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Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood 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. Chicken is most common, but the other meats are frequently used. Satay is made by cutting the meat into small cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet cut into an elongated finger-like shape, thus one skewer holds only one piece. Yogyakarta has a special goat satay called Sate Klatak the difference between other satays is using iron bars for the stick.Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.Others
Sate Bebek
Duck satay, a specialty dish from Cilegon, Banten and Banyumas.
Sate Blengong
The satay is made from Blengong meat, an animal that is the result of crossbreeding between ducks and muscovy ducks or locals called menthok. It is a delicacy of Brebes.
Sate Bulus
Turtle satay, another rare delicacy from Yogyakarta. It is a satay made from freshwater bulus (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or tongseng (Javanese style spicy-sweet soup).
Sate Kelinci
Rabbit meat Satay, this variant of satay is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.
Sate Keong
Freshwater snail Satay. This kind of satay is also served as a side dish of pecel. In Minahasan cuisine, sate keong is grilled and smeared with spicy sambal and it is called sate kolombi.
Sate Kuda
Horse meat Satay. Locally known in Javanese as sate jaran, this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Ular
Snake Satay, a rare and exotic delicacy usually founds in foodstalls specialise on serving exotic reptile meats like snakes and biawak (monitor lizards), such as the one founds near Gubeng train station in Surabaya, or near Mangga Besar and Tebet train station in Jakarta. It usually uses ular sendok (cobra) or sanca (python) meat. It is served with sliced fresh shallots (small red onion), pickles, pepper, and sweet soy sauce.
Sate Ulat Sagu
Sago caterpillar satay from Papua.Fusion satay
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), 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. | has part(s) | 19 | [
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Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.
Sate Burung Ayam-ayaman
Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge).
Sate Kikil
Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.
Sate Makassar
From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Padang
A dish from Padang and the surrounding area in Western Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Paru
Beef lung satay.
Sate Torpedo
Testicles satay. Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus
Chicken intestine satay. This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam. | made from material | 98 | [
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Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.
Sate Burung Ayam-ayaman
Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge).
Sate Kikil
Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.
Sate Makassar
From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Padang
A dish from Padang and the surrounding area in Western Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Paru
Beef lung satay.
Sate Torpedo
Testicles satay. Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus
Chicken intestine satay. This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam.Malaysia
Known as sate in Malay (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.
There are a number of well-known satay outlets in Kajang, a city in Selangor closely associated with satays. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.
Another type of meat satay is the sate lok-lok from Penang and sate celup (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.
Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce. | has part(s) | 19 | [
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Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood 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. Chicken is most common, but the other meats are frequently used. Satay is made by cutting the meat into small cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet cut into an elongated finger-like shape, thus one skewer holds only one piece. Yogyakarta has a special goat satay called Sate Klatak the difference between other satays is using iron bars for the stick.Beef
Sate Bumbon
A spiced beef satay from Kendal, Central Java.
Sate Buntel
Lit: Wrapped Satay, a speciality from Solo or Surakarta, Central Java. It is made from minced beef, goat, lamb and mutton (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a Middle Eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).
Sate Bulayak
Beef satay with spicy soupy sauce from Lombok. It is eaten with rice cake called bulayak.
Sate Gajih
Beef fat satay popular in Yogyakarta, especially in Beringharjo Market. The fat satay is seasoned with sweet soy sauce and considered as snack since it is commonly served without any rice or additional sauces.
Sate Jando
A specialty dish from Bandung, this satay is made from cow's breast fat.
Sate Klopo
Lit: Coconut Satay, the beef is wrapped in coconut processed spices and then grilled. It is delicacy from Surabaya.
Sate Komoh/Komo
Beef satay from East Java. Diced beef is sautéed with bumbu before grilling.
Sate Kuah
Lit: Soupy Satay, beef satay served in creamy and spicy kuah soup akin to soto. Sate kuah can be found in Betawi cuisine of Jakarta and also in Pontianak, Western Kalimantan. The Jakarta version sate kuah soup base is akin to Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in 1960s. Thus usually the seller offers both sate kuah and soto tangkar. The serving method are either grilled beef satay are dipped into soto soup, or the satay meat are stripped from the skewers and put into the soto soup. Compared to soto meat soup, sate kuah has smoky aroma due to grilling process. The Pontianak version sate kuah is smeared with peanut sauce, doused with spiced broth, and sprinkled with spring onion and calamansi juice.
Sate Lembut
A rare satay recipe of the Betawi people. It is can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from minced beef mixed with shredded coconut and spices, wrapped around a flat bamboo skewer. Usually eaten with ketupat laksa betawi (Betawi style Laksa with ketupat glutinous compressed rice).
Sate Manis
Also a speciality from the Betawi people. It is also can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from slices of has dalam (tenderloin) the finest part of beef, marinated with sweet spices. Usually eaten with ketupat laksa betawi.
Sate Maranggi
Commonly found in Purwakarta and Cianjur, the cities in West Java, this satay is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. The satay is served in sweet soy sauce with acar pickles. It is served with ketan cake (jadah) or plain rice.
Sate Matang
A satay variant from Matang Geulumpang Dua, Bireun, Aceh. This satay is made from beef, usually served with peanut sauce and soto or soup separately.
Sate Rembiga
Beef satay from Lombok. The basic seasoning for the satay is chili. However, it is also given some additional spices, such as tamarind, brown sugar, onions, coriander, and candlenut. It is usually eaten with rice cake, plecing kangkung, and beef bone soup.
Sate Sapi
Beef satay, served in sweet soy sauce and peanut sauce. Specialty of Jepara town in Central Java.
Sate Susu
Literally it means "milky satay", however it contains no milk, the term susu is actually refer to cow's breast or udder. This dish that can be found in Java and Bali, is made from grilled spicy beef udder, served with hot chilli sauce.
Sate Tambulinas
Spiced beef satay from Sulawesi. Tambulinas satay do not use peanut sauce or soy sauce, it is marinated in spice mixture containing ground chilli pepper, ginger, lemongrass, shallot and garlic, and served with juice of kaffir lime.Offals
Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.
Sate Burung Ayam-ayaman
Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge).
Sate Kikil
Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.
Sate Makassar
From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Padang
A dish from Padang and the surrounding area in Western Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Paru
Beef lung satay.
Sate Torpedo
Testicles satay. Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus
Chicken intestine satay. This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam.Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.Philippines
Satay proper is known as satti in the Southern Philippines (Mindanao). It is common in the regions of Zamboanga, Sulu Archipelago and Tawi-Tawi, which acquired satay from its proximity to Malaysia. Satti usually only has three small strips of roasted meat on a stick. Satti is usually made from chicken or beef among Muslim Filipinos, but it can also be made with pork or liver. It is particularly popular in Tausug cuisine and is commonly eaten as breakfast in restaurants which specialise in satti. It is typically served with ta'mu (pusô in other Philippine languages) and a bowlful of warm sauce.In the majority of the Philippines, a similar (but native) dish to satay usually made with pork or chicken is referred to as inihaw or inasal, or by the generic English name "barbecue" (usually shortened to "BBQ"). It is usually served glazed in a sweet-soy sauce marinade reminiscent of yakitori. Despite the native origins of inasal and inihaw, the English association of "barbecue" is the source of names for other popular street foods that are also served skewered, such as banana cue ("banana" + "barbecue") and camote cue ("camote (sweet potato) + barbecue").Offal-based versions of inihaw are also commonly sold in the Philippines as street food. The most popular are made from chicken or pork intestines known as isaw. Other variants use liver, tripe, lungs, chicken heads and feet, cubes of coagulated pork blood, and pork ears, among others.Annatto seeds and banana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color. | made from material | 98 | [
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Sate Ambal
A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempe, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.
Sate Asin Pedas
A salty and spicy chicken, goat and beef satay from Bandung in West Java.
Sate Ayam
Chicken satay, the most common and widely distributed type of satay in Indonesia.
Sate Ayam Kampung
Using ayam kampung (free range chicken) meat.
Sate Ayam Rebus
Boiled chicken satay. It has become a side dish of soto, mie jawa, or nasi goreng jawa.
Sate Banjar
A variant of chicken satay popular in Southern Kalimantan, especially in the town of Banjarmasin.
Sate Blendet
Chicken satay with yellow sauce from Balong District in Ponorogo. The sauce is made of shallots, garlic, candlenuts, coconut milk, and turmeric.
Sate Blora
A variant originating in Blora, in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are sated.
Sate Brutu
Fleshy part of chicken's tail satay.
Sate Kulit
Skin Satay. Found in Sumatra, this is a crisp satay made from marinated chicken skin.
Sate Madura (Madura satay)
Originating on the island of Madura, near Java, it is a famous satay variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "Javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), kemiri (candlenut), and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat), they are usually sliced into smaller pieces before being served. Raw thinly sliced shallots and plain sambal are often served as condiments.
Sate Ponorogo (Ponorogo satay)
A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.
Sate Srepeh
A variant of chicken satay from Rembang. The satay uses spicy orange sauce and eaten with rice and tofu.
Sate Taichan
A spicy chicken satay in hot sambal sauce, served with lontong, popular in Jakarta. It was said that the dish was an adaptation of skewered Chinese snack from Taiwan, which originally uses pork or rabbit meat, and served with soy sauce. The Indonesian version maintain the light Chinese-style seasoning, replaces pork with chicken, and adds spiciness with the addition of hot sambal. Another source mentioned that sate Taichan was devised from a Japanese man's specific request that his satay omits peanut sauce and sweet soy sauce, and only seasoned with a dash of salt and lime juice, and served with chili paste.Philippines
Satay proper is known as satti in the Southern Philippines (Mindanao). It is common in the regions of Zamboanga, Sulu Archipelago and Tawi-Tawi, which acquired satay from its proximity to Malaysia. Satti usually only has three small strips of roasted meat on a stick. Satti is usually made from chicken or beef among Muslim Filipinos, but it can also be made with pork or liver. It is particularly popular in Tausug cuisine and is commonly eaten as breakfast in restaurants which specialise in satti. It is typically served with ta'mu (pusô in other Philippine languages) and a bowlful of warm sauce.In the majority of the Philippines, a similar (but native) dish to satay usually made with pork or chicken is referred to as inihaw or inasal, or by the generic English name "barbecue" (usually shortened to "BBQ"). It is usually served glazed in a sweet-soy sauce marinade reminiscent of yakitori. Despite the native origins of inasal and inihaw, the English association of "barbecue" is the source of names for other popular street foods that are also served skewered, such as banana cue ("banana" + "barbecue") and camote cue ("camote (sweet potato) + barbecue").Offal-based versions of inihaw are also commonly sold in the Philippines as street food. The most popular are made from chicken or pork intestines known as isaw. Other variants use liver, tripe, lungs, chicken heads and feet, cubes of coagulated pork blood, and pork ears, among others.Annatto seeds and banana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color. | made from material | 98 | [
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Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood 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. Chicken is most common, but the other meats are frequently used. Satay is made by cutting the meat into small cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet cut into an elongated finger-like shape, thus one skewer holds only one piece. Yogyakarta has a special goat satay called Sate Klatak the difference between other satays is using iron bars for the stick.Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.Malaysia
Known as sate in Malay (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.
There are a number of well-known satay outlets in Kajang, a city in Selangor closely associated with satays. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.
Another type of meat satay is the sate lok-lok from Penang and sate celup (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.
Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce.Fusion satay
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), 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. | has part(s) | 19 | [
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