Indonesian Traditional Culinary

[endar.agustyan]

let share about general Traditional Culinary in Indonesia.
with 33 province and 237 million people Indonesia has so many traditional culinary.
if you looking this thread make sure that you already full.

[endar.agustyan]

Klepon

Klepon is Indonesia traditional food made from glutinous rice shaped into small balls. Klepon stuffed with palm sugar and topping with grated coconut. When you bite you will feel the sensation of the sweetness of palm sugar.
Usually klepon has a green color comes from suji leaf or pandan leaf. When Ramadhan comes, Klepon often found in traditional markets. This traditional food more delicious eaten as a snack fit in the morning or afternoon. If there mochi in Japan, then there klepon in Indonesia with special taste of palm sugar. Klepon, sweet glutinous rice ball from Indonesia.

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Bakpia

Bakpia is traditional food from Yogyakarta, but in other places in Indonesia called Pia. Bakpia is a traditional cuisine that made from a mixture of green beans and sugar wrapped in a flour dough and then baked. Bakpia actually is not really original from Yogyakarta, but Bakpia is from China. In China, Bakpia real name is Tou Luk Pia, which means cake with meat contents. That's what makes bakpia from Yogyakarta have different taste with Tou Luk Pia from China. Bakpia have sweet taste like many other Yogyakarta traditional cuisine. In 1948 Bakpia began produced in the Pathuk Village, Yogyakarta.

Now many brands that sell bakpia spread all over the city of Yogyakarta. As the growing of bakpia industry, this cuisine have a variety of flavor like chocolate, pineapple, cheese, durian.
Many tourist who come to Yogyakarta, buy this traditional food as a souvenir. Bakpia feels more delicious when eaten while drinking a cup of bitter hot tea.

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Gehu

ehu is Indonesian food which are often found around Bandung, West Java. Gehu term itself comes from the word "taoge"(bean sprouts) and "tahu" (tofu). Tofu and bean sprouts are the main ingredients to make gehu.
People usually eat gehu with green chili but gehu also delicious eaten with chilli sauce or tomato sauce. Gehu usually sold together with other gorengan (fried foods) such as bala bala, fried bananas, cireng, fried tempe, comro.
So if you travel to Bandung don't forget to taste gehu and other gorengan to fill your stomach and to relieve thirst you can buy bajigur or bandrek.

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Gudeg

If you ever traveling to Yogyakarta, you must familiar with this traditional cuisine. Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jackfruit) and cooked with coconut milk, bay leaves, palm sugar, teak leaves and other spices like garlic, shallot. Teak leaves (daun jati) that makes gudeg coloured brown. It took a few hours to cook this traditional food. Like most other Yogyakarta traditional food, gudeg has a sweet taste. Gudeg usually eaten with other foods such as coconut milk sauce (areh) , sambal goreng krecek (this dish taste spicy), tofu, chicken, boiled egg and not tasty eat gudeg without white rice.
Gudeg have various types, there are three types of gudeg. Dry Gudeg, Wet Gudeg and Gudeg Solo. Solo is a city near Yogyakarta. To give more traditional impression gudeg is usually served on banana leaf.

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[endar.agustyan]

Indonesian Satay

As in traditional culinary, satay is actually one of the prominent culinary in Indonesia that you can see all around the areas here in Indonesia. It has different kind of satay that is being the special characteristic for the area itself. Before that, we need to know, what is satay actually? Satay is a dish
that is made from pieces of meat seasoned and impaled with a stick made from bamboo or the midrib of the coconut leave. Meats that are usually used are beef, chicken, pork, and also fish. For the fish satay, lemongrass stalk is sometimes used as it adds a special and distinctive flavor.

Satay is a popular delicacy in Indonesia. There are various kinds of satays in Indonesia. From each area has different taste of satay concerning that the sauce that is used for the satay has the typical different seasoning from one to one. Some are like Sate Madura, sate Padang, sate Ponorogo, sate Tegal,
sate ambal, sate Blora, sate Banjar, sate Makasar, sate buntel, sate lilit, sate pusut, sate ampet, sate maranggi, sate klatak, the list can go on, are the example of satay that are can be found here in Indonesian culinary. That said, satay is also being the default dish in a celebration or ritual activity in traditional ceremony in Indonesia.

The fact is satay itself is spreading around in Indonesia, becoming this as the national dish of Indonesia. You can eat satay all around from the morning until the night because there’s always food stall or cadger in the street as the place you can buy this as your breakfast, lunch, or dinner menu. Though, satay in some places in Indonesia has the different sauce, yet commonly peanut sauce is the one that mostly can we found and easily be made in home.Satay may be served with a spicy peanut sauce, slivers of onions and ketupat too.

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[IMG]Rendang[/IMG]

Rendang is one of Minangkabau (an ethnic goup in West Sumatra Province, Indonesia) traditional dishes that use meat and coconut milk as a main ingredient and enriched with spices. Rendang, a dish with a spicy flavor is favored by the Indonesian community, and can be found all over the Padang Restaurant in Indonesia, Malaysia, and other countries. This dish is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.
Rendang is a dish containing rich spices. Generally, beef is the basic ingredient for making Rendang. But today, people also makes rendang with chicken. Besides beef, all you need to make Rendang are coconut milk and a blend of various ground spices, consisting of chili paste, galangal, garlic, ginger, lemongrass, onions, turmeric, and other various spices. The specificity of rendang is the use of natural ingredients that act as natural preservatives which able to kill pathogenic bacteria. Galangal, garlic, ginger and shallots are known to have strong antimicrobial activity. It makes sense, the rendang can be store for 1 to 4 weeks.

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[endar.agustyan]

Nasi Goreng (Indonesian Fried Rice)

Nasi goreng or actually fried rice in English, is food made from rice which is fried with spices and other ingredients. Fried rice is a popular food in East Asia and Southeast Asia.

Rice is one of important traditional Chinese cuisine, according to historical records already existed around 4000 BC. Fried rice then spread to Southeast Asia brought by Chinese nomads who settled there and created the typical local fried rice which is based on the difference in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, that does not like to eat cold food and also remove the remaining food a few days earlier. Hence, the cold rice then fried to be served again at the table.



Nasi goreng (Indonesian fried rice) is also known as the national dish of Indonesia. Of the many dishes in Indonesia cuisine vocabulary, there is little that can be considered a true national dish. This national cuisine of Indonesia is known without boundaries of social class. Nasi goreng (Indonesian fried rice) can be enjoyed simply on the roadside stalls, vending carts, to the restaurant and the buffet table in the party.

There are many kinds of nasi goreng (Indonesian fried rice) recipes but the main element is the rice, cooking oil, soy sauce. In addition, many other extras that can be included, such as vegetables, meat, sauces, hot sauce, crackers and fried eggs.

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[endar.agustyan]

Bakso

Indonesian Food - Bakso - Bakso or baso or meatball is a food, commonly made from ground meat blended with other ingredients. rolled into balls (small and sometimes bigger) and then to be cooked. Generally bakso are cooked by stewing, but can also by baking, frying, or steaming. Unlike sausage, making bakso is without process of curing, casing and smoking.

Generally the term bakso is followed by the type of basic ingredient (meat), such as bakso ikan (fish bakso/meatball), bakso ayam (chicken bakso/meatball) or bakso sapi (beef bakso/meatball). Based on main ingredients, particularly on types of the meat and the quantity of flour, bakso is divided into 3 types, bakso daging (common meatball), bakso urat (muscle meatball), and bakso aci (flour meatball). Bakso Daging or common meatball is bakso made from (muscle-less) meat, such as chuck and silverside/outside, with less adding flour than meat. Bakso Urat or muscle meatball is bakso made from muscle or meat that has a lot of connective tissue, such as rib. Bakso urat contains less flour than meat. Bakso Aci or flour meatball is bakso made by adding much more flour than meat.

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[admin]

brath endar ... mantap postingannya ... :thumb

[endar.agustyan]

^ kue putu lazim ditemui di pulau jawa, ini sudah menjadi salah satu makanan "khas" dari etnis jawa dan sunda


yang menjadi khas kue itu adalah suara saat mengkukusnya "tuuuuuuuuuuuuu" (bunyinya) hehehehe

[Vipray]

wih klepon sama putu yang paling saya suka tuh...

[admin]

What about Indonesian traditinal food from Papua ? Ambon ? Mollucas ?

[walet]

This true Indonesian cuisine, there are many authentic Indonesian cuisine also that I have never tried. I hope try later

[Hansen]

this is indonesia