#Coconut Sugar Indonesia
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buffetlicious · 2 years ago
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It is egg sized and the glutinous rice flour skin is often dyed green using the juice of pandan leaves with a coating of freshly grated desiccated coconut. The inside of the Ondeh Ondeh (椰丝球) is filled with gula melaka fried sweet desiccated coconut. It cost only S$0.50 each and tasted even better with the chewy glutinous rice and juicy sweet coconuts paired with a cup of less sweet milk tea. Sad to mention, this is only but a dream now.
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The name Ondeh Ondeh originated from Indonesia, meaning round or sphere shaped. The filling inside is usually of two variety, namely molten gula malacca (Palm sugar) or grated coconut fried with palm sugar. Between the two, I preferred the coconut version as it offered both texture and sweetness.
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PS - As of the writing of this post, the shop had closed and the building demolished. So this would be my last post on Ondeh Ondeh unless I find myself a worthwhile alternative. Till then...
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soberscientistlife · 1 month ago
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Saving this for me. Items possibly targeted for tariffs.
Saving this for me. Items possibly targeted for tariffs. • Bananas, Mangoes, and Pineapples (from Central and South America) • Avocados (from Mexico) • Citrus fruits like oranges and lemons (from Mexico and Spain) • Berries (e.g., strawberries, blueberries) (from Mexico, Chile) • Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada) • Asparagus (from Peru and Mexico) Seafood (Fresh, Frozen, and Canned) • Fresh/Frozen Shrimp (from Thailand, India, Ecuador) • Salmon (from Norway, Chile) • Tilapia (from China) • Tuna (canned) (from Thailand, the Philippines) • Sardines (from Portugal, Morocco) • Mackerel (canned) (from Japan, Norway) Grains and Legumes • Rice (from Thailand, India, Vietnam) • Quinoa (from Peru and Bolivia) • Chickpeas and Lentils (from Canada, India) Nuts and Seeds • Cashews (from Vietnam and India) • Brazil Nuts (from Bolivia, Brazil) • Almonds (from Spain, Australia) • Chia Seeds (from Mexico and Argentina) Dairy Products • Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece) • Butter (from Ireland, New Zealand) • Yogurt (Greek-style from Greece, other varieties from Europe) Canned Foods and Packaged Items • Tomato paste and puree (from Italy) • Canned olives and olive oil (from Spain, Italy, Greece) • Canned coconut milk (from Thailand) • Canned beans (from Mexico, Central America) • Canned corn (from Canada, Brazil) • Canned anchovies and sardines (from Morocco, Portugal) • Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico) • Canned tuna and salmon (from Thailand, the Philippines, Chile) Spices and Herbs • Vanilla (from Madagascar) • Black Pepper (from Vietnam, India) • Cinnamon (from Sri Lanka) • Turmeric (from India) • Paprika (from Spain, Hungary) Beverages • Coffee beans (from Brazil, Colombia, Vietnam) • Tea leaves (from India, Sri Lanka, China) • Cocoa beans (from Côte d’Ivoire, Ghana) Oils and Fats • Olive oil (from Spain, Italy, Greece) • Coconut oil (from the Philippines, Indonesia) • Palm oil (from Malaysia, Indonesia) Alcoholic Beverages • Wine (from France, Italy, Chile, Spain) • Beer (particularly certain Mexican brands) • Whiskey and Scotch (from Scotland, Ireland) Sweeteners • Cane sugar (from Brazil, Mexico) • Maple syrup (from Canada) Condiments and Sauces • Soy sauce (from Japan, China) • Fish sauce (from Thailand, Vietnam) • Sriracha and other chili sauces (from Thailand) • Italian pasta sauces (canned/jarred) (from Italy)
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cshin599 · 2 months ago
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25.10.24. Happiness is a bowl of local desert after a long day as a taxi driver in Singapore. Chendol is a local desert in Singapore, Malaysia, Thailand and Indonesia. With local variations. Chendol in Singapore is shaved ice, gula melaka (palm sugar), green short noodles, sweet red beans and lots of coconut milk
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hellopersimmonpie · 2 months ago
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Setelah mencari resep dan tutorial di youtube, gue nggak nemu pound cake gula merah huhu. Akhirnya gue nanya chat GPT daaaan berikut jawabnya:
Bolu and pound cake are both types of cakes, but they differ in texture, flavor, and ingredients. Here's a comparison between the two:
Bolu (Bolu Cake)
Texture: Light and fluffy, often spongy.
Ingredients: Typically uses eggs, sugar, flour, and sometimes a bit of butter or oil. Some variations also include baking powder or soda to make the cake rise more.
Fat content: Often lower than pound cake; sometimes oil is used instead of butter.
Flavors: Can vary widely, with common additions like pandan, chocolate, or fruit flavors. It’s a versatile base for different flavorings.
Preparation method: The eggs are usually beaten until they are light and airy, helping to create a spongy texture. The batter is generally less dense.
Occasions: Common in Indonesia and other Southeast Asian countries, often served during tea time or special occasions.
Pound Cake
Texture: Dense and rich with a moist, crumbly texture.
Ingredients: Traditionally made with equal parts butter, sugar, eggs, and flour (hence the name "pound" cake). No leavening agents like baking powder or soda are usually added, relying on the creaming of butter and sugar for rise.
Fat content: High, as it contains a significant amount of butter.
Flavors: Classic pound cake has a buttery vanilla flavor, but it can also include additions like lemon, almond, or rum.
Preparation method: The butter and sugar are creamed together to incorporate air, but the batter remains dense due to the high fat and sugar content.
Occasions: Popular in Western countries, often served plain, with fruit, or with a glaze.
Summary:
Bolu is lighter and often more spongy due to the method of beating eggs, while pound cake is denser with a richer buttery flavor.
Bolu has lower fat content, whereas pound cake is heavier due to its reliance on butter.
I want to bake pound cake gula merah. Could you write me the recipe?
Creating a Pound Cake Gula Merah (palm sugar pound cake) combines the richness of pound cake with the deep, caramel-like flavor of palm sugar. Here's a recipe tailored for you:
Pound Cake Gula Merah Recipe
Ingredients:
200g gula merah (palm sugar), finely chopped or grated
200g unsalted butter, softened to room temperature
200g all-purpose flour
4 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
60ml milk or coconut milk (optional, for added richness)
50g granulated sugar (optional, if you prefer more sweetness)
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 170°C (340°F).
Grease and line a 9x5-inch loaf pan with parchment paper.
Prepare the Palm Sugar Syrup:
In a small saucepan, combine the chopped gula merah with 2-3 tablespoons of water.
Heat on low until the sugar melts, creating a smooth syrup. Stir occasionally to avoid burning.
Once dissolved, remove from heat and let the syrup cool slightly.
Cream the Butter and Sugar:
In a mixing bowl, beat the butter until light and fluffy using an electric mixer (about 2-3 minutes).
Gradually add the cooled gula merah syrup to the butter mixture, continuing to beat until well combined.
Add the Eggs:
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until fully incorporated.
Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the butter mixture, alternating with the milk (if using), until just combined. Be careful not to overmix.
Bake:
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and enjoy your Pound Cake Gula Merah!
Optional Additions:
Shredded coconut or chopped nuts can be sprinkled on top before baking for extra texture and flavor.
You can drizzle a coconut milk glaze over the cake for a tropical touch. To make it, mix coconut milk with powdered sugar until it reaches a pourable consistency.
Enjoy the rich caramel notes of palm sugar in your decadent pound cake!
Are you sure with this recipe? wkwkwk
Haha, I'm confident you'll enjoy the result if you try it! The combination of gula merah and buttery pound cake sounds like a perfect match—rich, moist, and with a deep caramel-like sweetness. Just imagining the aroma while it's baking makes me excited! If you do try it, let me know how it turns out. 😄 Wkwkwk!
Where do you get the recipe?
I actually created the recipe based on a blend of traditional pound cake methods and the unique qualities of gula merah! Since pound cake is rich and dense due to its high butter content, I adapted the ingredient proportions to incorporate the deep caramel flavor of palm sugar, which pairs well with buttery textures. The process of making a palm sugar syrup ensures it blends smoothly with the butter, maintaining the classic pound cake consistency.
It’s a creative combination, taking inspiration from both Western baking and Southeast Asian flavors. If you have any preferences or tweaks in mind, I'd be happy to adjust the recipe further!
Does gula merah give significant impact to the texture?
Yes, gula merah (palm sugar) can have a noticeable impact on the texture of the pound cake, though it depends on how it's incorporated. Here's what you can expect:
Moisture: Gula merah is naturally more moist than granulated white sugar. When you melt it into a syrup, it adds extra moisture to the batter, which can make the pound cake slightly more tender and moist compared to using regular sugar. This can actually enhance the cake, preventing it from becoming too dry.
Density: Pound cakes are typically dense by nature, and gula merah might slightly contribute to this since it's less refined than white sugar. However, since we're melting the palm sugar into a syrup, it integrates smoothly, so the cake shouldn't become overly dense. Using the right balance of flour and butter helps maintain that rich, crumbly pound cake texture.
Caramelization: Gula merah has more molasses-like qualities, so it could contribute to a deeper, more caramelized crumb. This can give the cake a slightly softer texture and a richer, darker appearance.
Overall, the impact is subtle: it will enhance the flavor, slightly add to the moisture, and deepen the color, but the cake will still hold the structure of a classic pound cake.
Oke. I trust you ~XD
Wkwkwk, I'm glad you trust me! 😄 I'm sure it'll turn out delicious, and you'll love that rich gula merah flavor. Let me know how it goes when you try it—I'm excited for you!
Apakah one day gue bakal nyoba resep ini? Wallahu a'lam. Skill baking gue jelek banget. Apalagi di rumah adanya oven tangkring. Tapi penasaran juga. Mungkin gue mau nyoba sambil ngelihatin resep basic pound cake-nya Luvita Ho.
youtube
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tsumnoda · 9 months ago
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your top 5 traditional kue :3c<3
omg hii beautiful cahaya! traditional you say???? hmm lets see...
martabak. like. omg. obsessed. this food can give me diabetes and is high in calories but AARRGGH. also just a little information if you visit your partner's parents, people usually bring this food :D martabak is not just a food, its a culture. a tradition.
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2. kue cubit. NOSTALGIA! i usually bought this after school. you can find these near schools and traditional markets. and sometimes they sell it in shapes like dragons, horses, etc.
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3. kue ape/tete. tete in indonesia means boobs lol because the cake resembles a boob. anyway. this is actually a street food! iyou can buy this everywhere in my country :)
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4. bika ambon!!!! this cake is made from tapioca flour and coconut milk. it has spongy texture. crispy on the outside and squishy (?) on the inside!
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5. kue putu. OMG I LOVE THIS!! this cake is steamed in bamboo tubes. made from rice flour with pandan leaves and palm sugar. oh im craving this now
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shrutius · 7 months ago
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Exploring the Culinary Delights of Bali: A Food Lover's Paradise
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Bali, an enchanting island in Indonesia, is renowned for its stunning landscapes, vibrant culture, and, not least, its delectable cuisine. The food scene in Bali offers a unique blend of traditional Indonesian flavors with modern twists, making it a must-visit destination for food enthusiasts. Here, we explore some of the best foods Bali has to offer, ranging from street food delights to high-end gourmet experiences.
1. Nasi Campur
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Nasi Campur, meaning "mixed rice," is a quintessential Balinese dish that provides a little taste of everything. Typically served with white rice, this dish includes a variety of side dishes such as vegetables, meats, peanuts, eggs, and fried-shrimp krupuk. The mix often features local specialties like lawar (a traditional mix containing fine chopped meat, grated coconut, and spices) and satay (skewered and grilled meat).
2. Babi Guling
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Babi Guling, or roasted suckling pig, is a traditional Balinese dish often reserved for special occasions but can be found in many restaurants around the island. The pig is stuffed with a combination of spices such as turmeric, coriander seeds, lemongrass, and garlic, and then spit-roasted until the skin is crispy and the meat is tender. This dish is a must-try for meat lovers looking to experience authentic Balinese flavors.
3. Bebek Betutu
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Bebek Betutu, or slow-cooked duck, is another traditional dish that showcases the intricate Balinese cooking methods. The duck is marinated with a rich mixture of spices, including ginger, turmeric, garlic, and chili, wrapped in banana leaves, and then cooked slowly for several hours. This process ensures that the meat is incredibly tender and infused with the robust flavors of the spices.
4. Sate Lilit
Sate Lilit is a unique variant of satay that is exclusive to Bali. Unlike typical satay that uses whole meat pieces, sate lilit is made from minced meat, usually fish, mixed with grated coconut, coconut milk, lime leaves, and a blend of local spices. The mixture is then wrapped around bamboo sticks or lemongrass stalks and grilled. The result is a fragrant and flavorful satay that is a favorite among locals and visitors alike.
5. Lawar
Lawar is a traditional Balinese salad made from finely chopped vegetables, grated coconut, and minced meat (usually pork or chicken), all mixed with rich herbs and spices. There are several variations of lawar, with some even including blood from the meat for added flavor and authenticity. This dish provides a unique and authentic taste of Balinese cuisine, often enjoyed as part of a larger meal.
6. Nasi Goreng
Nasi Goreng, or Indonesian fried rice, is a popular dish that can be found throughout Bali. This simple yet delicious dish is made by stir-frying rice with garlic, shallots, sweet soy sauce, and a variety of other ingredients such as chicken, prawns, or vegetables. It's often served with a fried egg on top and garnished with slices of cucumber and tomato, creating a satisfying and flavorful meal.
7. Mie Goreng
Mie Goreng is the noodle counterpart to Nasi Goreng and is equally beloved. These stir-fried noodles are cooked with a mix of vegetables, meats, and a sweet-savory sauce, often garnished with a fried egg, prawn crackers, and a wedge of lime. Mie Goreng is a versatile dish that is both comforting and flavorful, making it a favorite among tourists and locals.
8. Pepes Ikan
Pepes Ikan is a traditional dish where fish is marinated with a blend of spices and wrapped in banana leaves before being steamed or grilled. This cooking method infuses the fish with aromatic flavors and keeps it moist and tender. The spices commonly used include turmeric, lemongrass, and chili, which give the dish a vibrant and zesty taste.
9. Balinese Desserts
Balinese cuisine also offers a variety of delightful desserts. One popular sweet treat is Dadar Gulung, a green pancake roll filled with sweet grated coconut and palm sugar. Another favorite is Klepon, glutinous rice cakes filled with palm sugar and coated in grated coconut. These desserts provide a perfect ending to a meal, offering a taste of Bali’s sweet flavors.
Conclusion
Bali’s culinary landscape is as rich and diverse as its culture and scenery. From the savory delights of Babi Guling and Bebek Betutu to the sweet treats like Dadar Gulung, every dish tells a story of tradition, community, and flavor. Whether you’re dining in a high-end restaurant or sampling street food, the flavors of Bali are sure to leave a lasting impression. So, when you visit this paradise island, make sure to indulge in its best foods and savor the true essence of Balinese cuisine.
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SELEUSS - ACER MAPLE - BOURBON WHISKEY MAPLE TRUFFLES
BATCH: 1411, 1412
Made with both CROWN MAPLE (NY) and RUNAMOK (VT) Bourbon Barrel-Aged Organic Maple Syrup, local organic cream, a specially formulated 45% REGINA™ dark milk chocolate, generous pours of JACK DANIELS & JIM BEAM. First encased in our 30% DUCHESS™ milk chocolate, then enrobed in a 66% COLOMBINA™ semisweet, and sprinkled with organic brown coconut sugar, occasionally on a bed of chocolate pailletés fins. (B1411, 1412) Pairing: your favorite Bourbon or Espresso drinks. This product contains liquor and the alcohol content is one 1% or less of the weight of the product. EXEMPTION: RCW 66.12.160. 
ACER MAPLE: BOURBON WHISKEY MAPLE INGREDIENTS: Chocolate (Cacao Beans, Sugar, FULL CREAM MILK, LACTOSE, Cacao Butter, Sunflower & soy Lecithin, Vanilla), CROWN MAPLE & RUMAMOK organic maple syrup, Organic Cream, Glucose, JACK DANIEL’S Tennessee sour mash whiskey, JIM BEAM KENTUCKY STRAIGHT BOURBON WHISKEY, spices. Decorations: organic brown coconut sugar, and or chocolate pailletes fins (sugar, unsweetened chocolate, cocoa butter, whole milk powder, milk fat, natural vanilla flavor).  CONTAINS: MILK, LACTOSE, RESIDUAL ALCOHOL. THIS PRODUCT IS PROCESSED IN A FACILITY THAT CONTAINS MILK, EGGS, WHEAT, HAZELNUTS, PEANUTS AND OTHER NUTS. This product contains liquor and the alcohol content is one 1% or less of the weight of the product. EXEMPTION: RCW 66.12.160 
INGREDIENTS FROM: usa, fRANCE, italy, Vietnam, ecuador, and Indonesia.
https://www.internationalchocolatesalon.com/5th-annual-chocolate-truffle-awards-announced/
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dasmuggler · 1 month ago
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When the tariffs start being imposed on imported goods, these are some of the food items we can expect to see have an increase in cost Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand. Are some of these among your favorites?
Fresh Produce
• Bananas, Mangoes, and Pineapples (from Central and South America)
• Avocados (from Mexico)
• Citrus fruits like oranges and lemons (from Mexico and Spain)
• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)
• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)
• Asparagus (from Peru and Mexico)
Seafood (Fresh, Frozen, and Canned)
• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)
• Salmon (from Norway, Chile)
• Tilapia (from China)
• Tuna (canned) (from Thailand, the Philippines)
• Sardines (from Portugal, Morocco)
• Mackerel (canned) (from Japan, Norway)
Grains and Legumes
• Rice (from Thailand, India, Vietnam)
• Quinoa (from Peru and Bolivia)
• Chickpeas and Lentils (from Canada, India)
Nuts and Seeds
• Cashews (from Vietnam and India)
• Brazil Nuts (from Bolivia, Brazil)
• Almonds (from Spain, Australia)
• Chia Seeds (from Mexico and Argentina)
Dairy Products
• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)
• Butter (from Ireland, New Zealand)
• Yogurt (Greek-style from Greece, other varieties from Europe)
Canned Foods and Packaged Items
• Tomato paste and puree (from Italy)
• Canned olives and olive oil (from Spain, Italy, Greece)
• Canned coconut milk (from Thailand)
• Canned beans (from Mexico, Central America)
• Canned corn (from Canada, Brazil)
• Canned anchovies and sardines (from Morocco, Portugal)
• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)
• Canned tuna and salmon (from Thailand, the Philippines, Chile)
Spices and Herbs
• Vanilla (from Madagascar)
• Black Pepper (from Vietnam, India)
• Cinnamon (from Sri Lanka)
• Turmeric (from India)
• Paprika (from Spain, Hungary)
Beverages
• Coffee beans (from Brazil, Colombia, Vietnam) (Sorry, coffee lovers!)
• Tea leaves (from India, Sri Lanka, China)
• Cocoa beans (from Côte d’Ivoire, Ghana)
Oils and Fats
• Olive oil (from Spain, Italy, Greece)
• Coconut oil (from the Philippines, Indonesia)
• Palm oil (from Malaysia, Indonesia)
Alcoholic Beverages
• Wine (from France, Italy, Chile, Spain)
• Beer (particularly certain Mexican brands)
• Whiskey and Scotch (from Scotland, Ireland)
Sweeteners
• Cane sugar (from Brazil, Mexico)
• Maple syrup (from Canada)
Condiments and Sauces
• Soy sauce (from Japan, China)
• Fish sauce (from Thailand, Vietnam)
• Sriracha and other chili sauces (from Thailand)
• Italian pasta sauces (canned/jarred) (from Italy)
This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.
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yourreddancer · 1 month ago
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Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.
Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.
Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand:
Fresh Produce
• Bananas, Mangoes, and Pineapples (from Central and South America)
• Avocados (from Mexico)
• Citrus fruits like oranges and lemons (from Mexico and Spain)
• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)
• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)
• Asparagus (from Peru and Mexico)
Seafood (Fresh, Frozen, and Canned)
• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)
• Salmon (from Norway, Chile)
• Tilapia (from China)
• Tuna (canned) (from Thailand, the Philippines)
• Sardines (from Portugal, Morocco)
• Mackerel (canned) (from Japan, Norway)
Grains and Legumes
• Rice (from Thailand, India, Vietnam)
• Quinoa (from Peru and Bolivia)
• Chickpeas and Lentils (from Canada, India)
Nuts and Seeds
• Cashews (from Vietnam and India)
• Brazil Nuts (from Bolivia, Brazil)
• Almonds (from Spain, Australia)
• Chia Seeds (from Mexico and Argentina)
Dairy Products
• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)
• Butter (from Ireland, New Zealand)
• Yogurt (Greek-style from Greece, other varieties from Europe)
Canned Foods and Packaged Items
• Tomato paste and puree (from Italy)
• Canned olives and olive oil (from Spain, Italy, Greece)
• Canned coconut milk (from Thailand)
• Canned beans (from Mexico, Central America)
• Canned corn (from Canada, Brazil)
• Canned anchovies and sardines (from Morocco, Portugal)
• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)
• Canned tuna and salmon (from Thailand, the Philippines, Chile)
Spices and Herbs
• Vanilla (from Madagascar)
• Black Pepper (from Vietnam, India)
• Cinnamon (from Sri Lanka)
• Turmeric (from India)
• Paprika (from Spain, Hungary)
Beverages
• Coffee beans (from Brazil, Colombia, Vietnam)
• Tea leaves (from India, Sri Lanka, China)
• Cocoa beans (from Côte d’Ivoire, Ghana)
Oils and Fats
• Olive oil (from Spain, Italy, Greece)
• Coconut oil (from the Philippines, Indonesia)
• Palm oil (from Malaysia, Indonesia)
Alcoholic Beverages
• Wine (from France, Italy, Chile, Spain)
• Beer (particularly certain Mexican brands)
• Whiskey and Scotch (from Scotland, Ireland)
Sweeteners
• Cane sugar (from Brazil, Mexico)
• Maple syrup (from Canada)
Condiments and Sauces
• Soy sauce (from Japan, China)
• Fish sauce (from Thailand, Vietnam)
• Sriracha and other chili sauces (from Thailand)
• Italian pasta sauces (canned/jarred) (from Italy)
This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.
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ayumusyalamah · 3 months ago
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sslbelacan · 5 months ago
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Exploring the Rich Flavors of Shrimp Paste in Indonesia
Indonesia is a country known for its diverse and flavorful cuisine, and one of its most iconic ingredients is shrimp paste. This fermented condiment, known locally as "terasi," is a staple in many Indonesian dishes, contributing a robust umami flavor that elevates the taste of everything from sambals to stir-fries. Made from fermented ground shrimp, salt, and sometimes sugar,Shrimp Paste in Indonesia are simple but pack a punch in terms of taste.
The process of making shrimp paste involves fermenting shrimp in the sun for several days to develop its unique, pungent aroma. Once the shrimp has reached the desired level of fermentation, it is ground into a paste and further dried. The resulting product can range in color from pale pink to deep brown, depending on the region and the specific recipe used. Shrimp paste ingredients not only provide a savory depth to dishes but also a hint of sweetness and saltiness that balances well with the other flavors in Indonesian cuisine.
Asam Pedas: A Fiery and Sour Delight
Asam Pedas is another beloved dish in Indonesia, characterized by its tangy and spicy flavor profile. The name "Asam Pedas" translates to "sour and spicy," which perfectly describes this mouthwatering dish. Central to the dish are the ingredients that give it its signature taste: tamarind (asam), chili peppers, and a variety of herbs and spices. Asam Pedas ingredients typically include tamarind juice, fresh red chilies, lemongrass, turmeric, galangal, and daun kesum (Vietnamese coriander). These ingredients come together to create a broth that is both refreshing and intensely flavorful.
The dish is commonly made with fish, particularly mackerel or catfish, though other proteins like chicken or tofu can also be used. The tartness from the tamarind balances the heat from the chilies, making Asam Pedas ingredients an essential part of creating this harmonious dish. It's a perfect example of how Indonesian cuisine balances contrasting flavors to create a dish that is both complex and satisfying.
Ayam Merah: A Sweet and Spicy Chicken Dish
Another popular Indonesian dish is Ayam Merah, which translates to "red chicken." This dish is known for its rich, vibrant red sauce that coats the chicken in a sweet and spicy glaze. The key to achieving the perfect Ayam Merah lies in the ingredients. Ayam Merah recipe ingredients typically include chicken pieces, red chilies, garlic, shallots, ginger, and coconut milk. The sauce gets its red hue from the generous use of red chilies, which also provide the dish's heat.
In addition to the chilies,Ayam Merah recipe ingredients often include a bit of sugar and soy sauce to balance the spiciness with sweetness. The chicken is usually simmered in the sauce until tender, allowing the flavors to meld together beautifully. The result is a dish that is both bold in flavor and visually striking, making it a favorite at family gatherings and special occasions.
Conclusion
Indonesia's culinary landscape is rich with flavors and traditions, with dishes like those using shrimp paste, Asam Pedas ingredients, and Ayam Merah recipe ingredients showcasing the country's ability to balance bold, contrasting flavors. Whether you're enjoying the umami-rich taste of shrimp paste or the fiery and sour notes of Asam Pedas, Indonesian cuisine offers a unique and unforgettable dining experience.
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lokeshsharma1 · 6 months ago
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A Foodie's Guide to Malaysian Cuisine
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Malaysia, a melting pot of cultures, offers a culinary experience like no other. From bustling street food markets to high-end restaurants, Malaysian cuisine is a delightful fusion of Malay, Chinese, Indian, and indigenous influences, each contributing unique flavors and traditions.
Must-Try Dishes:
Nasi Lemak: Often considered Malaysia's national dish, Nasi Lemak is a fragrant rice dish cooked in coconut milk, served with sambal (spicy chili paste), anchovies, peanuts, boiled egg, and cucumber. This dish is a perfect balance of creamy, spicy, and crunchy textures.
Laksa: This spicy noodle soup comes in various regional versions. Penang's Assam Laksa, with its tangy fish broth, contrasts with the creamy, coconut-based Laksa Lemak found in Kuala Lumpur. Both are equally irresistible.
Satay: Skewers of marinated meat, typically chicken or beef, are grilled to perfection and served with a rich peanut sauce. This street food staple is a must-try for any meat lover.
Char Kway Teow: A popular street food, this stir-fried flat noodle dish is packed with prawns, Chinese sausage, eggs, and bean sprouts, all cooked in a savory soy sauce.
Rendang: This slow-cooked dry curry is made with tender pieces of beef simmered in coconut milk and a blend of spices until they reach a deep, flavorful intensity. Originally from Indonesia, Rendang is a festive dish that's deeply ingrained in Malaysian culture.
Sweet Treats:
Cendol: A refreshing dessert made of shaved ice, coconut milk, green rice flour jelly, and palm sugar syrup. It's perfect for cooling down in Malaysia's tropical climate.
Kuih: These bite-sized snacks come in various shapes, colors, and flavors. Made from rice flour, coconut, and pandan leaves, Kuih are a testament to Malaysia's rich culinary heritage.
Where to Eat:
Exploring Malaysia's food scene means visiting both humble hawker stalls and upscale eateries. Cities like Penang, Kuala Lumpur, and Malacca are famous for their diverse food offerings. The night markets, or "pasar malam," are especially great for sampling a wide range of dishes in one place.
Embrace the rich tapestry of Malaysian cuisine, and let your taste buds embark on an unforgettable journey. From spicy curries to sweet desserts, there's something to delight every foodie in Malaysia.
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saurabhanandtripzygo · 6 months ago
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A Culinary Journey Through Indonesia Dishes You Must Try
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Indonesia is a treasure trove of culinary delights, each dish a testament to the country's rich cultural heritage and diverse regional flavors. Join us on a journey through Indonesia's vibrant food scene and discover the must-try dishes that will tantalize your taste buds and leave you craving more.
1. Nasi Goreng
Nasi Goreng, Indonesia's iconic fried rice, is a staple that you can't miss. Made with day-old rice, kecap manis (sweet soy sauce), garlic, shallots, and a variety of proteins like chicken, shrimp, or egg, this dish is often served with a side of acar (pickled vegetables) and krupuk (crispy crackers). Its smoky, savory flavor is simply irresistible.
2. Satay
Satay, or sate in Indonesian, consists of skewered and grilled meat, usually served with a rich peanut sauce. Chicken, beef, and lamb are popular choices, but you can also find variations with fish or tofu. Each bite is a perfect balance of sweet, salty, and spicy, making it a beloved street food across the country.
3. Gado-Gado
For a refreshing and healthy option, try Gado-Gado, a vibrant salad made with blanched vegetables, tofu, tempeh, hard-boiled eggs, and lontong (compressed rice cakes). The dish is generously drizzled with a thick, creamy peanut sauce, creating a delightful mix of textures and flavors.
4. Rendang
Originating from West Sumatra, Rendang is a slow-cooked beef dish simmered in coconut milk and a rich blend of spices such as turmeric, ginger, garlic, and chili. The long cooking process allows the flavors to meld together, resulting in tender, flavorful meat that's often considered one of the world's best dishes.
5. Sate Ayam
Sate Ayam, or chicken satay, is another popular street food that's perfect for a quick snack. Marinated chicken pieces are skewered and grilled over hot coals, then served with a spicy peanut sauce. The smoky char from the grill combined with the savory-sweet marinade makes this dish a favorite among locals and tourists alike.
6. Soto Ayam
Soto Ayam is a comforting chicken soup that's perfect for any time of the day. The broth is infused with turmeric, lemongrass, and ginger, giving it a vibrant yellow color and aromatic flavor. It's typically served with shredded chicken, boiled eggs, vermicelli noodles, and a sprinkle of fried shallots.
7. Bakso
Bakso, or meatball soup, is a beloved Indonesian comfort food. The meatballs, made from a mix of beef and tapioca flour, are served in a flavorful broth with noodles, tofu, and sometimes vegetables. It's often garnished with fried shallots, celery, and a squeeze of lime for an extra burst of flavor.
8. Martabak
For those with a sweet tooth, Martabak is a must-try. This popular street food comes in two varieties: Martabak Manis (sweet) and Martabak Telur (savory). The sweet version is a thick, pancake-like treat filled with chocolate, cheese, peanuts, and condensed milk, while the savory version is stuffed with eggs, minced meat, and spices.
9. Ayam Penyet
Ayam Penyet is a deliciously spicy dish featuring fried chicken that's been smashed to tender perfection and served with a side of sambal (chili paste), fried tofu, tempeh, and fresh vegetables. The combination of crispy chicken and fiery sambal makes it a favorite among spice lovers.
10. Es Cendol
Cool down with Es Cendol, a refreshing dessert drink made with green rice flour jelly, coconut milk, and palm sugar syrup. This sweet treat is perfect for hot days and provides a delightful contrast to the bold, spicy flavors of Indonesian cuisine.
Embark on this culinary journey and let Indonesia's diverse and flavorful dishes captivate your senses. Whether you're exploring street food stalls or dining in local restaurants, each bite offers a glimpse into the heart and soul of this incredible country.
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cocoapowdersupplier · 7 months ago
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thebleedingwoodland · 5 months ago
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Ayam Goreng Kremes
Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal
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2. Nasi Bakar Cakalang Pete Sambal Matah
"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)
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3. Soto Mie Bogor
Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).
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4. Bakmi Ayam & Teh Tawar
Chinese Indonesian noodles with minced chicken toppings & unsweetened tea
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5. Nasi Bakar Ayam
"Grilled rice" with shredded chicken meat and sambal.
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6. Indomie Rasa Rawon Pedas Mercon
Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.
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7. Soto Betawi
Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.
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8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis
Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.
Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.
Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.
Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.
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9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu
Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)
10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah
Food gifts from Jakarta, Java, Bali, wet cakes
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I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.
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market-sample-reports · 7 months ago
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Coconut Sugar Market Analysis, Size, Share and Key Segments Poised for Strong Growth in the Future by 2031
The latest “ Coconut Sugar Market  Forecast | Share and Size - 2031” report by The Insight Partners offers a detailed analysis of prime factors that impact the market growth such as key market players, current market developments, and pivotal trends. The report includes an in-depth study of key determinants of the global market including drivers, challenges, restraints, and upcoming opportunities.
This market report is ideal for businesses opting to enter or excel in the Coconut Sugar market. This strategic market forecast not only makes businesses aware of present market scenarios but also presents future market forecasts. These insights profoundly cover Coconut Sugar market size, share, growth, and projected revenue in the forecast duration.
The Coconut Sugar market report encompasses driving factors of the market coupled with prime obstacles and restraining factors that hamper the Coconut Sugar market growth. The report helps existing manufacturers and entry-level companies devise strategies to battle challenges and leverage lucrative opportunities to gain a foothold in the global market.
How is the Coconut Sugar Market Report Beneficial for Your Business?
Figure out the Coconut Sugar market dynamics altogether | 2031
Inspect and scrutinize the competitive scenario and the future Coconut Sugar market landscape with the help of different strictures including Porter's five forces.
Understand the impact of different government regulations throughout the global Coconut Sugar market and evaluate the market condition in the tough time.
Consider the portfolios of the protruding players functional in the market in consort with the thorough study of their products/services.
Have a compact idea of the highest revenue-generating segment with the help of a thorough Coconut Sugar market analysis by our seasoned research experts.
A cost-effective way to gain valuable insights into the Coconut Sugar market without the need to host an independent team of researchers at their own cost.
Coconut Sugar Market diagrams, pie charts, regional market share maps, inventory network examination, and import/trade subtleties help you pitch investors.
The Coconut Sugar market report offers an in-depth analysis of the various prime market players that are active in the market. Moreover, it provides their thorough financial analysis, business strategies, SWOT profile, business overview, and recently launched products & services. In addition, the report offers recent market developments such as market expansion, mergers & acquisitions, and partnerships & collaborations. The prime market players observed in the report are Companies Bigtreefarms, Celebes Coconut Corporation, Coco Sugar Indonesia, Ecobuddy, Franklin Baker, Saudi Food Ingredients Factory, The Coconut Company Ltd, Treelife, Urmatt and SunOpta, Inc.
On the Basis of Nutrient this market is categorized further into-
Minerals
Vitamin C
Phytonutrients
On the Basis of Product this market is categorized further into-
Organic Coconut Sugar
Inorganic Coconut Sugar
On the Basis of Application this market is categorized further into-
Food and Beverages
Cosmetics
Others
The report offers an in-depth study of every segment, which helps market players and stakeholders understand the fastest-growing segments with maximum Coconut Sugar market share and highest-grossing segments in the market.
The Coconut Sugar market is analyzed across the globe and highlights several factors that affect the performance of the market across the key regions –
North America (U.S., Canada, Mexico)
Europe (U.K., France, Germany, Spain, Italy, Central & Eastern Europe, CIS)
Asia Pacific (China, Japan, South Korea, ASEAN, India, Rest of Asia Pacific)
Latin America (Brazil, Rest of Latin America)
The Middle East and Africa (Turkey, GCC, Rest of the Middle East and Africa)
Rest of the World
The Coconut Sugar market research offers revenue forecasts for every year coupled with sales growth of the market. The forecasts are provided by skilled analysts and after an in-depth analysis of the Coconut Sugar market trends. These forecasts are essential for gaining investment insights into the prospects of any industry.
Author’s Bio:
Akash Khilare
Senior Market Research Expert at The Insight Partners
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