Culinary: Agustus 2010
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Culinary Tourism In Indonesia

Food is a basic requirement for all people and must be met for continuity our life. more options food available so that any kind of shape - and the kind of varied and have a distinctive characteristic of the geographic region be set in the world. we can enjoy a variety of food is pilhan? certainly can! we provide solutions!   Read More →

Specific Food Of Central Java

If you do not believe you buy please flavor and do at home, cooking for your husband sure my husband will be to you   Read More →

Fried Rice

Recipes are due to the desire to try new things to satisfy our tongue will taste the food, in this time have the opportunity to try good food fried rice recipes call me! Food with a simple material that is easily obtainable in a wide variety of food, Proof of why this food may have become due has been prescribed for you are those who love cooking, almost all people know this cuisine, let's try...   Read More →

Healthy Food

Healthy food and enjoy the natural tune of the Indonesian people. In fact, in 2008, the healthy food trend will be the friction junk food. Food trends shifted again.   Read More →

The aroma of independence on the cuisine!

At this time I want to remember the service that has heroes defend the integrity of Indonesia beloved! What do I do? not far from the cooking course,,, is a dish that represents a sense of nationalism.   Read More →

Culinary Tourism In Indonesia

Food is a basic requirement for all people and must be met for continuity our life. more options food available so that any kind of shape - and the kind of varied and have a distinctive characteristic of the geographic region be set in the world. we can enjoy a variety of food is pilhan? certainly can! we provide solutions!   Read More →

Sate languan Bali

Who did not know Bali island? One of the provinces in Indonesia is very popular with the choice of the place of tourism from both local and international tourists ..   Read More →

Solid nutrients in bananas!

Bananas have a very good nutrient content, such as providing high energy compared with other fruits. Bananas rich in minerals such as potassium, magnesium, phosphorus, iron, and calcium. Bananas also contain vitamins, namely C, B complex, B6, and serotonin is active as a neurotransmitter in the smooth functioning of the brain. Energy value of bananas around 136 calories for every 100 grams, which as a whole comes from carbohydrates. Energy value of banana twice higher than the apple. Apples with the same weight (100 grams) contains only 54 calories.   Read More →

Telur Asin Asap

In October 2008, he received an award from MURI [World Record Museum, Indonesia] as the first person to create smoke salted eggs. Once the spread of news about the delights of this smoke salted egg until it becomes one of the coveted cuisine of Semarang, Central Java and even outside. Not surprising if the product is labeled 'Eltama' is now available in large supermarkets and small with the average price almost doubled the price of regular salted eggs.   Read More →

Siomay

Shaomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai, and also read shaomai. Shaomai skin was similar to the dumpling skins. This food is reputedly derived from Inner Mongolia. In Indonesia there are many different types of cuisine Shaomai variations based on meat for the contents, ranging from Shaomai mackerel fish, chicken, shrimp, crab, or chicken and shrimp mixture. Materials for the contents mixed with sago or tapioca. Shaomai also no longer wrapped in the skin of the wheat flour.   Read More →

Nasi Gandul

Diposting oleh Wiaris riVan On 06.49 0 komentar
Nasi Gandul served on a plate lined with banana leaf and warm rice is doused chops brown gravy which of course it feels good, really entertaining rame our bodies are in a condition to achieve a result of hard work. Nasi Gandul virtually Rawon similar taste but is not, nor like stew. So like who?

Food typical of the town of Pati, Central Java is indeed a culinary mainstay lovers who always want to experiment try different cuisines typical of East coast of Central Java, Indonesia, saw a pool of sauce that served on a plate so fresh appetite will naturally increase.

Materials
1 kg of beef (which take part in, viscera)
10 cloves garlic, mashed
2 tsp coriander, roasted
4 cm kencur, crushed
4 cm ginger, crushed
1.5 tsp salt
3 / 4 tablespoon granulated sugar
1 tsp white pepper
4 tablespoons soy sauce
1 500 ml coconut milk from grated coconut 1 point

Method:
Boil beef until tender. Cut into pieces the size of 1 cm.
Heat oil. Saute garlic and ginger until fragrant kencur. Add salt, sugar, white pepper and soy sauce, stir well.
Pour coconut milk and cook, stirring until boiling.
Insert the meat, cook until the spices to infuse.

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Swike Purwodadi

Diposting oleh Wiaris riVan On 06.22 0 komentar
Purwodadi Region, Central Java, Indonesia is famous for cooking the frog. If the Purwodadi swike should not eat, especially swike gravy. Materials processed are frog legs, with herb seasoning, ginger, garlic, Tauco, soy sauce, pepper, sugar, salt, and chopped celery sticks. When eaten fried garlic sprinkled on top.
Although frog legs not so much meat. There is a sense challenged lucky to finish off the meat bones clean demolished. If you want somewhat felt "kicked" in the stomach when eating swike, just add a serving of rice.
Swike fans quite a lot, sometimes out of stock often occur frog. Because frogs are rarely encountered in Jakarta, it should be brought in from Sukabumi, Tasikmalaya in West Java or the remaining fields. Minimum of the week take at least 50 kg of frogs to be processed. While one kg of the contents of 30 frogs.

Ingredients:

500 grams of frog legs
3 pieces of ginger, slice thickness 2 mm size
5 cloves garlic, crushed
2 tablespoons taoco, puree
3 tablespoons soy sauce
1 / 2 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon salt
3 tablespoons oil
2 stalks celery, sliced
500 cc water

Method:
Heat oil, saute garlic and ginger until yellow, then add taoco, stir, Put a frog thighs, soy sauce, and pepper, stir, and cook until the thigh frog becomes stiff, add water, stir, reduce heat, and cook about 30 minutes, add sugar and salt, stir, remove from heat, then sprinkle it with celery, swike Usually served with lime juice, soy sauce, and cayenne pepper.

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Sambal Bumbu Pecel Kemangi

Diposting oleh Wiaris riVan On 10.02 0 komentar
Indonesia is mentioned in the Wikipedia is a typical food Pecel Madiun, East Java, Indonesia. Cuisine which is a blend of boiled vegetables such as spinach, bean sprouts, long beans, basil ( Kemanngi leaves ), leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered, the main ingredient of chilli pecel is peanuts and cayenne pepper mixed with the material such as kaffir lime leaves, onion, sour java, pepper and salt, Pecel seasoning can be presented with various makana as a complement that can not be separated, for example in vegetable stew, all kinds of grilled and fried foods.
Materials Required To Make 'Sambal Bumbu Pecel Kemangi':
* Red chili 2 pieces
* 10 cayenne fruit
* 250 grams of peanuts
* 2 garlic cloves fried briefly
* kencur first knuckles
* 2 sheets of orange leaves
* Javanese palm sugar or brown sugar 2 tablespoons
* java acidic water 3 tablespoons peace
* 5.1 teaspoon salt

Sambal Bumbu Cooking Guide Pecel The Gradual:
* Peanuts are fried until cooked
* Grind spices and nuts until smooth and flat
* Before serving brewed with hot water to dilute
* Add leaves Kemangi, Kemangi leaves served as food decoration.

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Batagor

Diposting oleh Wiaris riVan On 07.23 0 komentar
Hawker this one truly unique and captivating our interest will be different taste of food in Indonesia
is the name of this food batagor.
Batagor is the typical food from Bandung. Baso is an abbreviation batagor Fried Tofu, with its basic ingredients are made of white out and then given a mixture of fish mackerel, shrimp and tapioca, served hot, with a very spicy peanut seasoning and soy sauce and thick and is usually given lime juice .
Early on, the sales began in the region batagor Kopo by Isan father in 1973, so famous for batagor Isan, then a few years later batagor More and more entrepreneurs, there are even special restaurants that rely on the cuisine is batagor. Lately in almost every place of snacks (foodcourt) available batagor.

(Batagor) Baso tofu and fried dumplings:

* 5 large pieces of white out, cut diagonally to form triangles
* 10 pieces of fried dumpling skin
* 200 grams prawns, peeled, chopped
* 100 grams chicken, chopped
* 1 egg
* 7 tablespoons cornflour / tapioca
* 3 tablespoons sesame oil
* 1 stem green onion, finely chopped
* Salt to taste

Peanut sauce:
* 200 grams fried peanuts and finely chopped, 4 pieces of red chilli seeds removed, cut into pieces and fried, mashed
* 1 teaspoon granulated sugar
* 1 teaspoon vinegar
* Salt to taste
* Water to taste

Method:
1. Dredger fill out the dough to make room for meatballs.
2. Whisk the eggs, put shrimp and chicken that has been chopped, starch, sesame oil, salt and sliced green onions.
3. Stir well until the dough can be formed.
4. Put the mixture in knowing that its contents have been dredged. For the dumplings, take a little dough, place it in the middle of dumpling skin, then to the four corners of the dumpling skin together and bent out.
5. Heat the oil in a saucepan or frying pan. Fried tofu and dumplings in hot oil until cooked and light golden brown. Time to fry, tofu and dumplings should be completely submerged in oil (deep fried).
6. Peanut sauce: Mix the fried peanuts have been mashed with fried red chilies that have been mashed, sugar, vinegar, salt and water.
7. Heat briefly to the boil and thickens.
8. Batagor and Serve hot dumplings with peanut sauce, sweet soy sauce and lime.

For 10 fruit and 10 fruit dumplings batagor.

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Pecel

Diposting oleh Wiaris riVan On 06.37 0 komentar
Pecel is the typical food Madiun East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is that, if a salad using mayonnaise as a topping, then use sambel pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. In addition pecel also usually served with warm white rice plus chicken or jerohan (colon chicken / beef). Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of the sting of this cuisine.
To present the style of the town of Madiun pecel Rice was at least there are four components that must be considered.

Food Ingredients:

- 300 grams of fried peanuts, finely crushed may be neither.
- 4 red chilies
- 10 cayenne
- 5 cloves garlic
- 3 teaspoons shrimp paste
- 20 pieces of kaffir lime leaves, discard the bones leaves
- 2 teaspoon salt
- 80 grams of sugar Java / brown sugar
- 10 grams java acidic, add 3 cups dip in the SDK eating boiled water
- 2 tablespoons cooking oil
(I'd rather not use because it will damage the flavor kencur sauce that we make later on!)

Sambal Pecel Cooking Method:
1. Heat oil and saute the red pepper, cayenne pepper, garlic and shrimp paste until visible wilting.
2. Blend the ingredients and stir kaffir lime leaves, salt and sugar Java.
3. Enter the nuts that have been fried earlier. Mix well cooked add water and tamarind water, mix well.

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Siomay

Diposting oleh Wiaris riVan On 05.57 0 komentar
Shaomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai, and also read shaomai. Shaomai skin was similar to the dumpling skins. This food is reputedly derived from Inner Mongolia.
In Indonesia there are many different types of cuisine Shaomai variations based on meat for the contents, ranging from Shaomai mackerel fish, chicken, shrimp, crab, or chicken and shrimp mixture. Materials for the contents mixed with sago or tapioca. Shaomai also no longer wrapped in the skin of the wheat flour.

Chicken eggs and vegetables like potatoes, peria, and cabbage with or without the contents of the content is also served in one dish together Shaomai. Tofu meatballs are also included in the type Shaomai.

Shaomai (Shaomai bandung) was served after watering peanut sauce made from peanut paste and diluted with water. Season to include chili bean sauce, sugar, garlic, salt, and vinegar or lemon juice. As presented, Shaomai could be given additional soy sauce, hot sauce bottles, or tomato sauce.
Here I will present how to make 'siomay' :

Tengiri fish siomay :
Ingredients:

* 500 grams of fish meat paste tengiri
* 100 gr sago flour


Water * 1 tsp ginger
* 1 / 2 teaspoon ground pepper

* 1 / 2 tsp fine sugar
* 1 tsp sesame oil if desired


* 1 tbsp Ebi disangan and soaked (for easy software)
* Salt to taste


How to Make:

* Mix all ingredients, mix well and dull, balutkan on the remaining tofu and boiled eggs round it off according to taste.
* Steam Shaomai in steam until cooked, add the cabbage, if using a rolled-up and pare (can be filled with dumplings)

Peanut sauce:

* 250 grams fried peanuts
* 3 cloves garlic fried
* 4 Red Chillies deseeded fruit fried

* 1 tablespoon sugar
* 1 / 2 teaspoon salt
* 400 ml boiled water
* Soy sauce to taste sweet and orange limo.
* Blend all ingredients with pulverized or dibleder until smooth except soy sauce and orange limo.

Bandung Siomay :

Material:

* 350 gr minced chicken
* 250 gr chopped shrimp
* 100 gr starch
* 2 cloves garlic mashed
* 1 tbsp sesame oil
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 egg beaten

Ingredients for skin:

* 10 pieces of dumpling skin
* 6 pieces know the size of 5 x 5 x 1 cm
* 5 medium sized potatoes
* 5 pare
* 5 pieces of bone tipiskan cabbage leaves
* 5 pieces of cucumber

Ingredients for Sambal Peanut Sauce:

* 100 grams fried peanuts
* 50 gr of hazelnut fried
* 2 cloves garlic fries
* 2 red chilies steamed fruit
* 1 tablespoon vinegar
* ½ tablespoons salt
* 2 tablespoons granulated sugar
* 100 cc of boiled water

Supplementary materials:

* Tomato Sauce
* Sweet soy sauce
* Citrus lemon

How to Make:

* All the basic ingredients mixed together to form a dough.

* Dumplings:
-> Fill dumpling skins with the mixture of materials. Forms such as bowls, mekarkan edges.

* Tofu & Potatoes:
-> Cut in half, one side of dredging, fill with a mixture of materials.

* Bitter Melon & Cucumber:
-> Cut into 3 or 4 parts, rake in the seeds, fill with a mixture of materials.

* Cabbage:
-> Dipping sheets of cabbage in boiling water to wilt.

* Dumplings, tofu, potato, melon, cucumber and cabbage that had been prepared and filled with a mixture of materials ready to be steamed until cooked.

How To Make Sambal Peanut Sauce:

* Blend all ingredients peanut sauce, stir well with boiled water. If too thick, add boiled water.

How to serve:

* Cut all of the mixture according to taste and pour spice nuts on top. Then bubuhi tomato sauce, soy sauce and lime juice according to taste.

For 4-6 people.

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Telur Asin Asap

Diposting oleh Wiaris riVan On 03.00 0 komentar
[SUARAMERDEKA, KORAN] ~ In October 2008, he received an award from MURI [World Record Museum, Indonesia] as the first person to create smoke salted eggs. Once the spread of news about the delights of this smoke salted egg until it becomes one of the coveted cuisine of Semarang, Central Java and even outside. Not surprising if the product is labeled 'Eltama' is now available in large supermarkets and small with the average price almost doubled the price of regular salted eggs.
At first no one believed salted egg Dwi Mulyanti artificial smoke (44) can be sold. With the price of Rp 2500, - per item, certainly far above the average of salted eggs sold only in the range of Rp 1100, - to Rp 1300, - per item. First launched December 20, 2006, salted egg artificial smoke Dwi Mulyanti direct arguably kicked off. High prices apparently termaklumkan by the unique taste that makes consumers fall in love at first touch.

Author's voice when met at his residence at Jalan Merdeka. I/D-272 diamonds, Mangunharjo Village, District Tembalang, Semarang, Dwi Mulyanti explain why the price of salted eggs is much more expensive smoke katimbang ordinary salted eggs. First, he said, it takes approximately one month to process it. Basically, the way of making salted eggs is similar to making regular. The difference lies only in the fumigation process is quite complicated but it gives some added value that makes it unique, such as: loss of smell, typical of egg shell, and the smell of smoke typical delicacies.


"The risk of rupture is quite high, between 10-15 percent, hence more expensive," said Dwi who accompanied her husband in running wirausahanya Kumaidi Amos. Dwi use duck eggs twice a week came from supervisors in Demak. Once could come up to 2000 eggs.

Fumigation of eggs during the 12 hours he was doing also requires a unique source of smoke. "Actually that is suitable for fume timber only petai china, coconut shells and husks. The first two are very difficult to find, so we use husk, "Amos said that prior to his sole business. Once the fumigation takes a sack of rice husks are bought at places Sendangmulyo rice mill in the village. Husks were now beginning to limited supply because the vendor plants around Semarang also require a mixture of ground rice husks for potted plants.

A 1.8-meter tall oven homemade, with a capacity of 600 eggs, was used to fumigate eggs. These couples aspire to build a center for making salted eggs of smoke and a cooperative to include local communities in building prosperity through this business. Training was held for interested citizens and Semarang Disnakertrans give a commitment to provide the assistance of two ovens, each with a capacity of 1000 points plus cooker and other production equipment.

When I started in the year 2006, Dwi only produces about 200 eggs per week. He menjajakannya be around and left some in a few small supermarkets around his residence. Now, just two years later, the original homemade salted eggs rolling heavy smoke, up to 2,000 rounds per week, the retail market through local and national levels with the power of capital USD 20-25 million per month. Parallel to smoke fish and spring rolls, smoked salted egg creations Mulyanti Dwi now present tempting as souvenirs from Semarang highly-anticipated family and relatives at home.
if you are interested to try it at home?

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