Pappad
is a thin, crisp, round flatbread from
India. It is typically served as an
accompaniment to a meal or as an appetizer or snack, sometimes with toppings
such as chutneys.
Pappad
can be prepared from different ingredients, such as lentils, checkpeas, black
gram, rice, flour etc, flavoured with black pepper, chili powder, asafetida,
cumin powder. The mixture is kneaded
with salt and vegetable, then flattened into very thin rounds, and dried for
later preparation and consumption.
Asam Jawa
Asam
Jawa is the fleshy, acidic pulp of Tamarind fruit.
Tamarind
(Tamarindus indica) is a leguminous
tree (family Fabaceae) bearing edible fruit that is indigenous to tropical
Africa. The genus Tamarindus is
monotypic, meaning that it contains only this species. Yet, Tamarind has been cultivated in the
Indian subcontinent for so long that it is sometimes reported to be indigenous
there.
Asam
Jawa has many culinary uses including as flavoring for curry, acar, sources,
picking agent etc. Sweeter matured
Tamarind can be consumed fresh, or made into syrup drink.
Belacan
Belacan,
a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in
Malaysia. In Malaysia, normally the krill are steamed first and after that are
mashed into a paste and stored for several months. The fermented shrimp are
then prepared, fried and hard-pressed into cakes.
Belacan
is used as an ingredient in many dishes. A common preparation is sambal
belacan, made by mixing toasted belacan with chilli peppers, minced garlic,
shallot paste and sugar and then fried. Sometimes it is toasted to bring out
the flavour, usually creating a strong, distinctive odour.
Kerisik
Kerisik
is grated, toasted, and grounded coconut.
It is used in Indonesian, Malaysian and Singaporean cooking, such as
kerabu and rending. Although it is common
in Malesia region, it should be almost impossible to be found outside the
region.
Omum Water
Omum
water is made with the distilled oil of the ajwain herb, known as Trachyspermum ammi. It is well-known digestive aid in Ayurvedic
medicine.
Ajwain is mainly cultivated in Iran and India. Both the leaves and the seeds-like fruits
are consumed by humans. Ajwain's small,
oval-shaped, seed-like fruits are pale brown schizocarps, which in appearance
and taste resemble the seeds of other plants in the family Apiaceae such as
caraway, cumin and fennel.
The
fruits are commonly used in Indian cuisine.
it is also sold as a dietary supplement n capsules, liquids or powders.
Posts
