Brem is believed by Indonesian consumer to be important for stimulating the blood system. It is also reported to prevent dermatitis, probably due to the presence of significant amounts of B vitamins produced by the microorganisms.
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Minggu, 14 Agustus 2011
Brem is believed by Indonesian consumer to be important for stimulating the blood system. It is also reported to prevent dermatitis, probably due to the presence of significant amounts of B vitamins produced by the microorganisms.
Lumpia Semarang is the kind of foods that contain rollade bamboo shoots, eggs, and chicken or shrimp.
Lumpia semarang flavor is a combination of flavors between the Chinese and Indonesia because it was first made by a Chinese descent who is married to Indonesia and settled in Semarang, Java Tengah.Makanan began in Semarang sold and known as the Games Ganefo held in the reign of President Soekarno .
Spring rolls that are sold the price traders are different. Kiosk lumpia Gang Lombok's Siem Swie Kiem, for example, sells for Rp 6,000 per seed.
Selasa, 14 Juni 2011
Geplak of Bantul
Label: a culinary tours
Rawon Rice is in the form of soup meat menu with unique flavor because it contains kluwek. Rawon, although known as cuisine typical East Java (like Surabaya), known also by society Central Java east (regions Surakarta).
Meat for rawon generally is cut beef into small pieces. Seasoning soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chili, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal), mashed, then sauteed until fragrant. Mixture seasoning this later included in broth stew flesh jointly with meat. Rawon typical dark color comes from kluwek.
Rawon served with rice, equipped with a small bean sprouts, green onion, crackers, and East Java Regional sambal.Di many sellers found Rawon, especially rawon Pasuruan many famous.
Kamis, 05 Mei 2011
Uduk Rice is the name of a type of food made from ingredients that diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemon grass leaf and pepper. This food is then served with fried chips, fried tofu, egg omelet / fried egg that has been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and sauce from peanut. These foods are usually more often sold in the morning.
pempek history
Label: a culinary tours
Pempek or Empek-empek is typical Palembang food made from fish and sago. Actually it is difficult to say that its center is Palembang pempek because almost in all areas in South Sumatra produce it.
Presentation pempek sauce accompanied by brownish black, called vinegar or cuko (Palembang language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For the indigenous people of Palembang, cuko than once made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage layer of email and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste of this meal is a slice of fresh cucumber dice and yellow noodles.
Type pempek famous is "pempek submarine", which is chicken wrapped in egg batter and fried pempek in hot oil. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices in it that has been boiled with herbs), pempek small eggs, and pempek curly.
Pempek could very easily be found throughout the city of Palembang. Pempek sold everywhere in Palembang, one selling at a restaurant, there is alongside a road, and also there is a bear. Canteens in all schools / workplace / campus there must be a sell pempek. In the 1980s, ordinary pempek seller carry a basket full pempek Kilkenny City while traveling on foot peddle food. Pempek now there are two types: regular and Parempek Pempek, a mixture between Pare and Pempek.
HistoryHistorically, there have been pempek in Kilkenny since the entry of Chinese immigrants to Kilkenny, that is around the 16th century, when Sultan Mahmud Badaruddin II ruled in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the term for an old man of Chinese descent.
Based on folklore, about the year 1617 a 65-year-old musty living in the Assembly (the banks of Musi River) are concerned witnessed an abundance of fish catches in the Musi River that has not been entirely put to good use, only limited to fried and dipindang. He then tried another treatment alternative. He minced fish meat mixed with tapioca flour, which produced the new food. The new food peddled by the musty by cycling around the city. Because the seller was called as "pitch ... stale", then the food came to be known as empek-empek or pempek. [1]
But this folklore should be explored further because of new cassava Portuguese introduced to Indonesia in the 16th century. Also velocipede (bicycle) recently recognized in France and Germany in the 18th. In addition, new-born Sultan Mahmud Badaruddin 1767. Also cassava as raw material for new sago known in Portuguese colonial era and new cultivated commercially in 1810. Although it is very likely pempek is an adaptation of Chinese food such as fish meatballs, kekian or ngohyang.
Initially made from fish pempek Belida. However, with increasingly scarce and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but with a sense that still tasty.
In further developments, used also other types of river fish, such as fish putak, toman, and persuasion. Marine fish species are also used as Tenggiri, Red Snapper, parang-parang, yellow tail, and the fish. Also existing use dencis fish (one student thesis in Riau isan_mutuah@plasa.com), catfish and white tuna.
One batter farrago
Gado-gado is one food that came from Indonesia in the form of vegetables, boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced egg and fried onions sprinkled on top. Slightly fried chips or crackers (there are also taking shrimp crackers) are also added.
Gado-gado to eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.
Ingredients Vegetable Vegetables are often used can vary, although vegetables are commonly used are:
* Green vegetables are sliced into small pieces, such as lettuce, cabbage, cauliflower, string beans, and bean sprouts.
* Other vegetables such as carrots and cucumbers.
* Tomato
* Sliced boiled potatoes.
* Poached eggs.
With the exception of boiled eggs and potatoes, vegetables used are usually still in a raw state. Although sometimes vegetables like cabbage and cauliflower can also be boiled hot water. There are also vegetables that are sometimes cooked with hot water vapor.
Peanut sauce One difference hodgepodge of salad vegetables are used in peanut sauce. The materials used for peanut sauce can also be varied. Materials commonly used are:
* Nuts are crushed fried
* Garlic
* Chili pepper, pepper
* Water lemon
* The salt, brown sugar
Sometimes also added:
* Santan
* Ketchup
* Paste
pecel history
Label: a culinary tours
Pecel is the typical food Madiun East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, Krai (a type of cucumber) or other vegetables are served with sauce doused pecel. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is, if a salad using mayonnaise as a topping, then use the sambal pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, garlic, tamarind, brown sugar and salt. Pecel often served with fried tempeh, peanut brittle peanut, dried shrimp peanut brittle, peanut brittle soy, or rice plates. Also pecel also usually served with warm white rice plus chicken or jerohan. How can the presentation of the plate or in a folded banana leaves, called Pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.
gudeg history
Label: a culinary tours
Gudeg (gudheg Java language) is a special food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek.
There are different variants of warm, among others:
* Gudeg dry, that is served warm with areh thick, much thicker than coconut milk in desert cuisine.
* Gudeg wet, which is served warm with dilute areh.
* Gudeg Solo, namely that arehnya warm white.
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