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Javanese cuisine ( Indonesian: Masakan Jawa) is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java .
Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia. [1] Thus, the rice has a rich, aromatic, and succulent taste. [3] The uniqueness of nasi liwet is that it applies a traditional Javanese way of cooking rice in coconut milk.
Rawon. Rawon ( Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup, thus rawon often described as "black beef soup". [1]
Lotek (food) Lotek (alt. spelling: lothek, Javanese: ꦭꦺꦴꦛꦼꦏ꧀) is a Javanese (Indonesian) vegetable-based salad with peanut sauce. [1] While the sauce ingredients are the same with that of pecel, lotek sauce is typically much sweeter to taste, a nod to a classic "Matraman" (adj. belong to the Mataram Sultanate) cuisine. [2] [3]
WebMD shows you the key vitamins and minerals you need every day, what they do, how much you need, and good food sources for them.
Pecel ( Indonesian pronunciation: [pət͡ʃəl], Javanese :ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, [1] usually eaten with carbs ( steamed rice, lontong or ketupat ). [2] [3] The simplicity of its preparation and cheap price has contributed to its popularity throughout Java. It has become a food that represents ...
Monounsaturated fatty acids and polyunsaturated fatty acids are important for heart health, skin health, brain health, and healthy pregnancies. Learn about 8 foods that contain healthy fatty acids.
Discover fundamentals of kosher food and its significance in Jewish culture: Essential information to understand kosher practices.