Indonesian cuisine

Source: Wikipedia. Pages: 94. Chapters: Curry, Java coffee, Laksa, Tofu, List of Indonesian dishes, Sea cucumber, Satay, Cubeb, Kopi Luwak, Malay cuisine, Shrimp paste, Tempeh, Sambal, Javanese cuisine, Rojak, Krupuk, Nasi goreng, Sundanese cuisine, Borassus flabellifer, Fried rice, Tumpeng, Soto, Gnetum gnemon, Grass jelly, Trepanging, Murtabak, Rijsttafel, Peanut sauce, Otak-otak, Tapai, Dadiah, Ketupat, Spekkoek, Gado-gado, Steamed rice, Pempek, Coconut jam, Tinutuan, Brem, Pisang goreng, Ladyfinger, Coconut rice, Semur, Nasi campur, Teh botol, Kerak telor, Nasi kuning, Nasi uduk, Pandanus conoideus, Betutu, Lemang, Tuak, Sayur Asem, Sate Padang, Klepon, Acar, Lontong, Ketoprak Jakarta, Soto ayam, Kolak, Mie Kering, Rempeyek, Tekwan, Serabi, Sate kambing, Opor Ayam, Sayur lodeh, Serundeng, Lemper, Coto Makassar, Nagasari, Bika Ambon, Es teler, Kue cubit, Putu bambu, Lupis, Onde-onde, Plecing ayam, Krupuk tanah, Ayam Gulai, Pentol. Excerpt: Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu is thought to have originated in ancient China, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese: ¿¿, 179-122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu. Tofu contains a low amount of calories, relatively large amount of iron, and little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium. The English word "tofu" comes from the Japanese tofu (), which itself derives from the Chinese dòufu ( or ) from "bean" (¿) plus "curdled" or "fermented" (¿). The American-English term "bean curd(s)" for tofu has been used since at least 1840. This does not apply to the United Kingdom, Australia or New Zealand, only the United States. Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans. Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of t