December 30, 2009

Jukut Rambanan, Exclusive Food From Bali

Bali is one of the most beautiful island in the world, beside the beatiful of scenery and beach, bali has lots of unique and delicious food. One of the most popular is Jukut Rambanan.

Jukut (vegetables) is a type of rambanan side dishes with raw materials all vegetarian. This side dish using thick coconut milk which gives a creamy flavor. Because it consists of various types of vegetables, the vegetables are very good for digestion. To add delicious too often consumed with sambal terasi (sauce made with shrimp paste)

Materials

* Materials used to make 5 portions of rambanan are as follows: 200 g of Bamboo Shoots
* 200 g of long beans
* 3 fruit of Cucumber
* 5 pieces of young Maize
* Spinach 200 g
* Other leaves (chili leaves, leaves leaves kemanggi and katuk) 200 g
* 5 seeds of Chili
* 6 cloves of garlic
* 5 seeds of shallots roasted
* 1 thumb sized of Isen
* 1 thumb sized of shrimp
* 1 tablespoon of salt
* 2 liters of thick coconut milk

Making way

All the vegetables cut into pieces and sliced and then washed with clean water and then drained. All materials diulek seasoning until smooth. Coconut milk is heated and then put seasoning, stirring frequently. After hot sayuranyang included all types has been cut or sliced and cooked until done. After rambanan ready cooked vegetables served. vegetables can be added with basil leaves to add aromatic vegetables rambanan.
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December 11, 2009

Ketupat Food

I do not now in English language, but this rice cake called as kupat or ketupat (rice cake boiled in a rhombus-shaped packet of plaited young coconut leaves). Combined with tofu and gravy from coconut milk or and bean condiment gravy, tofu rice cake menu created.

Kupat is like rice rolls. The different is kupat wrapped with plaited young coconut leaves, while rice rolls wrapped with banana leaves.This menu is usual menu that you can find in street food stalls in Indonesia. Whether the ingredients is simple, with cooker ability to blend various spices, make this menu taste different each street food stall.
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October 19, 2009

Pempek Palembang

Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in bahasa Palembang). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are many variety of pempek and the most famous pempek is "pempek kapal selam" ("kapal selam" means "submarine" in English). This pempek is actually made of egg (usually chicken), wrapped together with the pempek dough and being deep fried. Scientific says that pempek kapal selam is the most nutritious, high in vitamin, protein, mineral, and carbohydrate. Besides "pempek kapal selam", there are also "pempek telur kecil", "pempek keriting", "pempek pistel (or pastel(?)", "pempek kulit ikan", "pempek adaan", "pempek lenjer", and "pempek tahu". Pempek pastel is pempek which has groceries, inside its own body.

According to legend, around 1617 there was an old Chinese Man who lived nearby Musi river. He noticed abundant fishes caught by the local fishermen, however this indigenous people did not know how to cook the fishes properly. During that time, most of the indigenous people only fried the fishes instead of adding with some other ingredients to make new dishes. This old Chinese Man began a new alternative by mixing with sago and some other spices. He sold this newly created dish around the village by riding his bicycle. As the indigenous people began to call this old Chinese Man "pek ... apek" ('Apek' is a Chinese slang for an old man), thus the food is known as empek-empek or pempek today.

The most famous pempek outlets in Palembang can be found in Jalan Slamet Riyadi, 10 Ulu. some of the famous pempek outlet in palembang are "warung pempek Pak Raden", "warung pempek Dempo", "warung pempek Saga", "Pempek Nony", etc. Actually, pempek can be found easily in every side of Palembang. There are numerous pempek sellers in Palembag most of these use what is called "cheap fish". Easy to detect as the smell is quite strong. For the best pempek seek out those who use "Belido Ikan", expensive but the most delicious of all. The most popular pempek outlets in Palembang are: - Cafe Nawa No1 Pempek, Pempek Nony and Pempek Candy.
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October 01, 2009

THE UNIQUENESS OF SUMATERAN CUISINE

Pensi snack is cuisine which made out of fresh water cockle shells of Maninjau lake which located in Tanjung Raya subdistrict of Agam regency,west sumatera, Indonesia . it has small body, swarthy,and it is accustomed to be caught by fishermans from the base of lake by using scoop-net on traditional small boat. this catching committed from dawn till sunrise in order that the catching result could be sold as fast as possible.it has been estimated that a ton of raw pensi per day which could be caught by fishermans. Most of them were sold to local traditional market and its remains sold to another cities such as Bukittinggi, Pariaman, padang,etc.

Beside it sold directly to traditional market, it was made as assorted food such as snack and side dish. The making process is by leaving it intact and continuously controlled while stirred in order that its leather wouldn't be opened. if it opened so it will be no longer good to be served as snack.
Not only it made as snack, it was made as side dish which ussually called as urai pensi. The making process is by cooking its meat only. Usually, people prefer made pensi as snack because it more efficient in cultivating process and has more seling point. It more simple to be cooked and served. It can be found easily around maninjau lake such as at food stalls and small shops in the edge of the lake.
Pensi snack is one of the Maninjau Lake's icon. Everyone who visited this place always remember this cuisine. Even lots of tourist came flocking from another provinces and overseas only looked for it while enjoying the beauty of panorama's lake. The peculiar feature of it is on its delicious taste. It was cultivated by submerged it first in the water in order to clean the dirt which embedded because the process of catching. And then cooked with water and stirred. When it has done, it separated from water then mixed with several of spices combination consist of fried onion, celery and ginger plant. to made it more delicious, salt added at sufficiently till get the right taste. After finished, pensi is ready to be served or to be sold.
And this one could be considerable beneficial, Based on local college's research that pensi's small meat contains rich nutrient which could increase your stamina and stimulate wits of brain, You have to trust it. Moreover it's very cheap, merchant usually sell it between Rp 1000—Rp.2000 / portion.
After visiting Maninjau lake i'll "bring" you to Pekanbaru city, Riau Province. it's located in the east of west sumatera, that's why it used to be called east sumatera before changed its name into Riau.Don't forget to enjoy one of the most favorite cuisine in this city that is gulai ikan patin. it's kind of fish curry which made out of fish called patin(pangasius hipothalmus).
The peculiar feature on it's in the yellow colored gravy mixed with pieces of patin fish. The special aroma of patin's meat assimilated with spices aroma could stimulate your appetite. Its soft meat and delicious spices are the tractive power of this menu.
What makes it different amongst gulai ikan patin ouside of Pekanbaru??,That is mixing of torch ginger on it. Torch ginger is put into the gravy and cooked till withered.Beside as vegetable which makes it more fresh , it used as flavoring of gulai ikan patin. This menu usually ate at lunch and dinner, and it more special if accompanied with another dishes such as ikan asin (salty fish ), gulai udang (lobster curry),etc. Don't forget about beverage offer, consist of jus jagung(corn juice), air mata pengantin (tear of wedding),laksamana mengamuk (warrior run amuck),Unique names right?. If you wanna eat gulai ikan patin with different taste, just try asam pedas(hot sour) of ikan patin. It much more hot than usual gulai ikan patin.
You can easily find this cuisine at food stall, restaurant around Arengka,Simpang Tiga (near Sultan Syarif Kasim II Airport), Sudirman street and Leighton Bridge (the 1st Siaga Bridge).Its price aroud Rp.35000-Rp.40000/portion.

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February 13, 2009

Rendang, Tough Meat

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

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