Chahan (dish) Chahan (dish) "Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same Chinese characters have a Japanese reading of "Chāhan". "Chahan" is a Japanese fried rice dish that is typically fried, and can be cooked by stir frying it in a wok. Rice is used as a primary ingredient, and myriad additional ingredients can be used, such as vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, pork belly, seafoods such as crab meat, roe, salmon, shrimp and octopus, scrambled egg,
Pangium edule nasi rawon, beef stew in "keluwek" paste, and "sambal rawon". A stew made with beef or chicken also exists in East Java. The Toraja dish "pammarrasan" (black spice with fish or meat, also sometimes with vegetables) uses the black "keluak" powder. In Singapore and Malaysia, the seeds are best known as an essential ingredient in "ayam" (chicken) or "babi" (pork) "buah keluak", a mainstay of Peranakan cuisine. Dusun tribe from Borneo use this pounded kernel as main ingredient for making local signature dish called "bosou", sour taste fermented fish. People of Minahasa tribe in North Sulawesi use young leaves as