Translations:Javanese cuisine/22/en: Difference between revisions

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Message definition (Javanese cuisine)
=== Pati ===
[[File:Nasi Gandul 1.jpg|thumb|Nasi Gandul]]
* '''''Bandeng presto''''': is a [[Pressure cooking|pressure cooked]] milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly.
* '''''[[Nasi gandul]]''''': is beef served on white steamed rice poured with spicy savoury soup, served on banana leaf.
* '''''Petis runting''''': is a kind of gulai typical culinary of Pati. Soupy but somewhat viscous, made from a rather coarse rice flour roasted with goat meat and ''balungan'' or goat bones, including bone marrows, and usually enjoyed while it hot to avoid the fatty bone marrow coagulating.
* '''''Sayur mangut''''': is a hot and spicy Ariid catfish head cooked in coconut milk.
* '''''Sayur tempe bosok''''': is a kind of curry-soup made from stinky over-ripe (almost rotten) tempeh. Popularly consumed during the rainy season against the cold.
* '''''Soto kemiri''''': is a common Javanese chicken soup spiced with candlenut.

Pati

Nasi Gandul
  • Bandeng presto: is a pressure cooked milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly.
  • Nasi gandul: is beef served on white steamed rice poured with spicy savoury soup, served on banana leaf.
  • Petis runting: is a kind of gulai typical culinary of Pati. Soupy but somewhat viscous, made from a rather coarse rice flour roasted with goat meat and balungan or goat bones, including bone marrows, and usually enjoyed while it hot to avoid the fatty bone marrow coagulating.
  • Sayur mangut: is a hot and spicy Ariid catfish head cooked in coconut milk.
  • Sayur tempe bosok: is a kind of curry-soup made from stinky over-ripe (almost rotten) tempeh. Popularly consumed during the rainy season against the cold.
  • Soto kemiri: is a common Javanese chicken soup spiced with candlenut.
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