Ají (sauce) Ají (sauce) Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavour and spice. It is usually added to other foods such as chugchucaras, soup, chorizo, or empanadas. In Chile there
Ketoprak (dish) with Jakarta, as the dish is more easily available in this city compared to others. There is a suggestion that the dish might be originated from elsewhere. In Jakarta, majority of ketoprak street vendors hailed from the West Javan city of Cirebon. In Cirebon, an area famous for its ketoprak is in Pasuketan area. Ketoprak might be derived from a popular Javanese-Sundanese dish "kupat tahu" (tofu and ketupat), with addition of bihun (rice vermicelli), beansprouts, cucumber and sweet soy sauce. "Ketoprak" consists of sliced fried tofu, steamed rice cake ("lontong" or "ketupat"), sliced cabbage and cucumber, "bihun" (thin rice vermicelli),