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Statements

Subject Item
dbr:Chinese_Indonesian_cuisine
rdfs:label
Hidangan Tionghoa-Indonesia Chinese Indonesian cuisine Cuisine sino-indonésienne
rdfs:comment
Masakan Tionghoa-Indonesia mempunyai ciri khas campuran antara masakan Tionghoa dengan masakan tradisional Indonesia. Masakan ini biasanya mirip dengan masakan Tionghoa yang dimodifikasi dengan cabai, santan dan bumbu-bumbu dari masakan Indonesia. Beberapa masakan dan kue menyerupai masakan di Malaysia. Masakan Tionghoa-Indonesia juga dapat bervariasi tergantung dari tempat. Sebagai contoh di berbagai tempat di pulau Jawa, masakan ini menjadi bagian dari budaya setempat. Di Jawa masakan ini cenderung agak manis. Di Medan, Sumatra Utara masakan tradisional Tionghoa masih lebih mudah ditemukan. La cuisine sino-indonésienne (indonésien : masakan tionghoa indonesia) est l'adaptation de la cuisine chinoise à la cuisine indonésienne. Les Chinois d'Indonésie ont apporté leur héritage de cuisine chinoise, en l’agrémentant d'ingrédients locaux, tels que le kecap manis (sauce soja sucrée), le sucre de palme, la sauce arachide, le piment, le santan (lait de coco) et des épices locales. Certains plats et gâteaux sont très similaires à la et singapourienne, représentés par la cuisine nonya des Peranakans. Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia, simplified Chinese: 印尼中华料理; traditional Chinese: 印尼中華料理; pinyin: yìnní zhōnghuá liàolǐ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan.
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wikidata:Q12497217 dbpedia-id:Hidangan_Tionghoa-Indonesia n16:HNcZ freebase:m.08j5b2 dbpedia-fr:Cuisine_sino-indonésienne
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dbp:caption
Mie goreng, a Chinese dish completely assimilated into Indonesian mainstream cuisine Haisom with mushroom Kwetiau siram with beef dbr:Mun_tahu Kwetiau ayam, chicken and mushroom flat noodle with wonton soup and bakso Nasi tim ayam, steamed chicken rice Bakso meatballs Sapo tahu seafood Kwetiau goreng with crab Babi hong, pork braised in soy sauce and spices Fresh lumpia dbr:Bakpau Sekba, pork offals Swikee kodok oh, frog legs in Tauco soup dbr:Kepiting_saus_tiram Shrimp siomay Mie ayam, and pangsit goreng, a popular noodle dish in Indonesia Nasi campur Chinese Indonesian version
dbp:direction
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dbp:header
Chinese-Indonesian cuisine Chinese-Indonesian Cuisine
dbp:headerAlign
center
dbp:image
Mi Goreng GM.jpg Kwetiau Ayam Jamur Pangsit Bakso.jpg Kwetiau Siram.jpg Nasi Campur Tionghoa Kenanga 2.jpg Sapo Tahu 1.jpg Babi Hong 2.jpg Kepiting Saus Tiram 1.JPG Haisom Cah Jamur 2.JPG Mie Ayam-01.jpg Mi Bakso Bali.jpg Sekba 1.jpg Broodje Bapao Driekwart.jpg Siomay Udang Glodok.JPG Kwetiau Goreng Kepiting.jpg Mun Tahu 5.jpg Fresh lumpia.jpg Nasi Tim Ayam in Jakarta.jpg Swikee Kodok Oh detail.jpg
dbp:width
200
dbo:abstract
La cuisine sino-indonésienne (indonésien : masakan tionghoa indonesia) est l'adaptation de la cuisine chinoise à la cuisine indonésienne. Les Chinois d'Indonésie ont apporté leur héritage de cuisine chinoise, en l’agrémentant d'ingrédients locaux, tels que le kecap manis (sauce soja sucrée), le sucre de palme, la sauce arachide, le piment, le santan (lait de coco) et des épices locales. Certains plats et gâteaux sont très similaires à la et singapourienne, représentés par la cuisine nonya des Peranakans. Masakan Tionghoa-Indonesia mempunyai ciri khas campuran antara masakan Tionghoa dengan masakan tradisional Indonesia. Masakan ini biasanya mirip dengan masakan Tionghoa yang dimodifikasi dengan cabai, santan dan bumbu-bumbu dari masakan Indonesia. Beberapa masakan dan kue menyerupai masakan di Malaysia. Masakan Tionghoa-Indonesia juga dapat bervariasi tergantung dari tempat. Sebagai contoh di berbagai tempat di pulau Jawa, masakan ini menjadi bagian dari budaya setempat. Di Jawa masakan ini cenderung agak manis. Di Medan, Sumatra Utara masakan tradisional Tionghoa masih lebih mudah ditemukan. Ada beberapa jenis gaya masakan Tionghoa di Indonesia: * Masakan Tionghoa gaya baru dengan koki dari Republik Rakyat Tiongkok, Hongkong atau Taiwan. * Masakan Tionghoa tradisional seperti masakan Tiochiu, Hokkian dan Hakka. * Masakan Tionghoa-Indonesia dengan pengaruh barat (Belanda). * Masakan Tionghoa yang diadaptasi ke budaya setempat, seperti menggantikan babi dengan ayam atau sapi untuk membuatnya halal serta menghilangkan penggunaan cairan beralkohol seperti angciu dan anggur putih. Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia, simplified Chinese: 印尼中华料理; traditional Chinese: 印尼中華料理; pinyin: yìnní zhōnghuá liàolǐ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan.
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