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

Latest revision as of 16:43, 24 June 2025

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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.

パティ

Bandeng presto: 圧力鍋で調理されたミルクフィッシュで、細かい魚の骨まで柔らかくする。圧力調理はスパイスをミルクフィッシュの身に完璧に染み込ませる効果もある。
ナシ・ガンドゥル: スパイシーな風味豊かなスープをかけた白い蒸しご飯に牛肉が添えられ、バナナの葉に乗せて供される。
Petis runting: パティ特有のグライの一種。スープ状だがやや粘度があり、粗めに挽いた米粉をヤギ肉とbalungan（ヤギの骨、骨髄を含む）と一緒に炒めて作られ、脂肪分の多い骨髄が固まらないように通常温かいうちに楽しまれる。
Sayur mangut: ゴンズイ科の魚の頭をココナッツミルクで煮込んだ、辛くてスパイシーな料理。
Sayur tempe bosok: 臭みのある熟れすぎた（ほとんど腐った）テンペで作られたカレー風味のスープの一種。寒い雨季によく食べられる。
Soto kemiri: ククイの実で風味付けされた、一般的なジャワの鶏肉スープ。

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

Latest revision as of 16:43, 24 June 2025

パティ

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