Showing posts with label TRADITIONAL FOOD. Show all posts
Showing posts with label TRADITIONAL FOOD. Show all posts
Monday, 13 October 2014
10 best restaurant in Indonesia version of Tripadvisor
TEMPO.CO, Jakarta - TripAdvisor travel site called the Locavore in Ubud, Bali, as one of the best travelers choice. Locavore became the only Indonesian restaurant which penetrates the list of the best restaurants in Asia TripAdvisor version. Locavore was in eighth position in the list of the best restaurants in Asia.
Newly opened in early 2013, Locavore reap praise from the visitors as contemporary European menu is served. "Winner restaurant Travelers' won the hearts of TripAdvisor community with food, service, and atmosphere of their restaurant at the forefront-the perfect ingredients for a fine dining experience unforgettable," said Barbara Messing, TripAdvisor's head of marketing, in a press statement to Tempo, Wednesday, October 8, 2014.
"TripAdvisor applaud the top restaurants in the world that has been satisfying our communities and satisfy their appetites," said Messing. Travellers' Choice Awards given to the top travel sites based on millions of valuable reviews and opinions from TripAdvisor travelers.
Award winners are determined by using an algorithm that takes into account the quantity and quality reviews for restaurants in the world collected over a period of more than 12 months.
Locavore topped the list of the ten best restaurants in Indonesia is dominated by restaurants from Bali at Legian, Seminyak, Nusa Dua, and Kuta. It also beat the domination Kayuputi at a five-star resort St. Regis.
Here is a list of the best restaurants in Indonesia version TripAdvisor:
Locavore Restaurant, Ubud
Pearl French Restaurant, Legian
Cocoon Restaurant Bar Beach Club, Seminyak
Cafe Jemme, Kerobokan
Kayuputi, St. Regis Bali Resort, Nusa Dua
Sarong Restaurant, Kerobokan
Bamboo Restaurant Bali, Seminyak
MerahPutih Restaurant, Kerobokan
Mozaic Restaurant Gastronomique, Ubud
Bridges, Ubud
Newly opened in early 2013, Locavore reap praise from the visitors as contemporary European menu is served. "Winner restaurant Travelers' won the hearts of TripAdvisor community with food, service, and atmosphere of their restaurant at the forefront-the perfect ingredients for a fine dining experience unforgettable," said Barbara Messing, TripAdvisor's head of marketing, in a press statement to Tempo, Wednesday, October 8, 2014.
"TripAdvisor applaud the top restaurants in the world that has been satisfying our communities and satisfy their appetites," said Messing. Travellers' Choice Awards given to the top travel sites based on millions of valuable reviews and opinions from TripAdvisor travelers.
Award winners are determined by using an algorithm that takes into account the quantity and quality reviews for restaurants in the world collected over a period of more than 12 months.
Locavore topped the list of the ten best restaurants in Indonesia is dominated by restaurants from Bali at Legian, Seminyak, Nusa Dua, and Kuta. It also beat the domination Kayuputi at a five-star resort St. Regis.
Here is a list of the best restaurants in Indonesia version TripAdvisor:
Locavore Restaurant, Ubud
Pearl French Restaurant, Legian
Cocoon Restaurant Bar Beach Club, Seminyak
Cafe Jemme, Kerobokan
Kayuputi, St. Regis Bali Resort, Nusa Dua
Sarong Restaurant, Kerobokan
Bamboo Restaurant Bali, Seminyak
MerahPutih Restaurant, Kerobokan
Mozaic Restaurant Gastronomique, Ubud
Bridges, Ubud
Sunday, 12 October 2014
The Most Delicious Culinary From Semarang Indonesia
When your picnic to Semarang, mostly relatives or associates may be ordered by the milkfish presto-soft and savory. But it turns out, capital of Central Java is not only famous for the banding too salty. Also presents a delicious and unique snacks. Here are three special menu style Semarang.
Beefsteak tongue
Located near Old Town, Toko Oen has a menu mainstay is a frequent target of tourists. Bestik tongue his name. Actually, Bestik tongue is not a new type of food in Central Java. Beef tongue dish cooked with spices Bestik a common menu.
Alkulturasi beefsteak itself is a Western culture of the steak with the cooking style of Java that produces a rich flavor spices. At Toko Oen, beefsteak tongue comes in delicious flavors. There's nothing sweet or salty taste in the meat pieces excessive tongue. Even the spice blend evenly too pervasive. Tenderness processed beef tongue is also worth a thumbs up. With the price of Rp 75,000 per portion, you can eliminate hunger.
Toko Oen itself is so comfortable and quiet as a dining area. This European-style old building seemed to bring guests to the atmosphere of the past. Outlets in the Youth Road No. 52 is still the theme of the 1936 establishment period Toko Oen in Semarang by Ms. Liem Gien Nio.
Loenpia Semarang
Still on the Road of Pemuda , you can find a gang planked pointer "Ma'am Loenpia Lien". In Semarang, snack spring rolls are very popular souvenirs. Moreover, is larger than the spring rolls from other areas.
Historically, once spring rolls made by ethnic Chinese population who marry and settle in Semarang Indonesia. Alkuturasi food became famous when sold at the Games Ganefo.
Ms Lien Loenpia itself is one of the spring rolls recommendation. There, you can enjoy two types of lumpia: fried and soggy. While the contents of spring rolls you can choose according to taste, chicken, shrimp, or a combination of both. "Durability wet spring rolls around four days out of the refrigerator and a week in the cooler," said Ms Liem Loenpia employees. "The price varies between 10,000 to Rp12,000."
Mochi cake
Mochi cake you can also buy in stores Loenpia Ms Liem. In Semarang, cakes like these dumplings known as moachi. Although also sprinkled sesame mochi Semarang much softer.
That said, this mochi cake go to Semarang with Japanese traders. From day to day, the Japanese mochi been modified with a local flavor. "Mochi cakes including the best-selling souvenirs," said Ms Liem Loenpie employees. "It costs about 18,000 to Rp33.000, and can last for one week.
Thursday, 9 October 2014
INDONESIA STREET FOOD
Living in a country that has endless variety of food and drinks,
Indonesians do eat out, but the majority does not go to restaurants. The
local food scene relies heavily on street food. Indonesians savour the
delicious meals offered by ubiquitous street vendors day and night for
breakfast, lunch and dinner.
Street food is a quick meal sold by a vendor with a push cart, basket, at a stall, or possibly at a store where customers can see the preparation of food clearly. It provides a close connection between the customer and the street food, unlike having a plate of food in a restaurant.
The types of food offered vary from a simple fried tofu to a much more complicated dish like gudeg (raw jackfruit cooked in a Javanese traditional way that originated from Yogyakarta). In big cities like Jakarta, Surabaya, Bandung, Semarang and Medan, the street vendors offer many a traditional food from various regions in the archipelago. But in smaller cities, they are usually of the local cuisine.The most commonly found street food is bakso or meatballs that are usually served in a bowl, like soup, with noodles, bean curds (tofu), eggs, and/or fried meat.
Another popular soup-like street food is soto. It is mainly comprised of broth and vegetables. The meats most commonly used are beef and chicken, but there are also sotos with mutton and pork. It is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton).
There are many sotos in Indonesia, as different regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi).
The other popular delicacy often sold by street vendors is satay. It is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of ground nuts. Satay may have originated in Java or Sumatra, but is very popular outside Indonesia too. Similar to soto bakso and soto, there are many types of satay from sate Madura to Padang, sate Iilit, sate susu, kulit, sate Ponorogo and many more.
Nasi goreng (steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste). Madiun and Blitar in East Java are popular for their pecel and gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce). The taste is sweet in Eastern Java and salty in Western Java.
Street food is a quick meal sold by a vendor with a push cart, basket, at a stall, or possibly at a store where customers can see the preparation of food clearly. It provides a close connection between the customer and the street food, unlike having a plate of food in a restaurant.
The types of food offered vary from a simple fried tofu to a much more complicated dish like gudeg (raw jackfruit cooked in a Javanese traditional way that originated from Yogyakarta). In big cities like Jakarta, Surabaya, Bandung, Semarang and Medan, the street vendors offer many a traditional food from various regions in the archipelago. But in smaller cities, they are usually of the local cuisine.The most commonly found street food is bakso or meatballs that are usually served in a bowl, like soup, with noodles, bean curds (tofu), eggs, and/or fried meat.
Another popular soup-like street food is soto. It is mainly comprised of broth and vegetables. The meats most commonly used are beef and chicken, but there are also sotos with mutton and pork. It is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton).
There are many sotos in Indonesia, as different regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi).
The other popular delicacy often sold by street vendors is satay. It is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of ground nuts. Satay may have originated in Java or Sumatra, but is very popular outside Indonesia too. Similar to soto bakso and soto, there are many types of satay from sate Madura to Padang, sate Iilit, sate susu, kulit, sate Ponorogo and many more.
Nasi goreng (steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste). Madiun and Blitar in East Java are popular for their pecel and gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce). The taste is sweet in Eastern Java and salty in Western Java.
Friday, 3 October 2014
Culinary Specialties West Java Indonesia
Many people visit Bandung, the capital of West Java province, to pamper their tongue. London will offer a variety of things that will make you amazed. From various food sold on the outskirts of the five feet up in a fancy restaurant meals, every visitor must find something to their liking here, in Bandung.
Sundanese (the people who lived in West Java are called Sundanese) has tempting drinks. Sundanese food tends to be sweet yet tasty unless you add sambal sudden (and other chili mashed together) on your food. If you are looking for a more spicy flavor, just add this sambal with rice sudden lead (white rice formed in banana leaf rolls) with other special foods. This tongue tantalizing food too delicious to pass up! Usually sour vegetables served with rice this lead.
Sundanese (the people who lived in West Java are called Sundanese) has tempting drinks. Sundanese food tends to be sweet yet tasty unless you add sambal sudden (and other chili mashed together) on your food. If you are looking for a more spicy flavor, just add this sambal with rice sudden lead (white rice formed in banana leaf rolls) with other special foods. This tongue tantalizing food too delicious to pass up! Usually sour vegetables served with rice this lead.
Sundanese people like to eat vegetables. Sometimes they even eat raw vegetables (called a salad or vegetables) such as cucumbers, tomatoes, basil, eggplant, cabbage, lettuce, and so on. Vegetables are usually equipped with sudden sauce.
Perhaps one of the most famous dish is lead, lead consists of rice, vegetables, chili sudden, a piece of chicken (fried or baked in Sundanese style), fried tofu, fried tempeh, a slice jambal (salted fish). If you want, you can add the obese (sliced beef, mixed with traditional spices, then fried), Pepes (main ingredients such as fish, chicken, mushroom, etc. mixed with mashed and mixed spices, folded into a banana leaf, then steamed and ready to eat), sauteed green vegetables, and others. Rice is a favorite food of lead locals and also tourists. Batagor (meatballs fried tofu) is one of the most sought after special meals. Made from tofu and peanut sauce special, batagor? Never lost its popularity.
For those who like sweet foods Bananas molen, Indonesian traditional cake made from bananas and cheese. For variety, try steamed brownies. Es cendol, made of a mixture of mashed rice, brown sugar, and coconut milk, very fun when enjoyed during hot weather. As for the cold weather, try tasting bandrek or bajigur.
Bandung also offers various milk products most notably the yogurt. Basically there are two types of yoghurt in Bandung the thin and thick (French style).
Snacks ala Bandung are widely sold all over the city. Among them are Gehu (tofu stuffed with bean sprouts and vegetables), fried bananas, cireng (fried tapioca), and more. You might be interested in trying other snacks such as, fried jackfruit, Peuyeum fries (fried cassava), pineapple fried, and so on. Sticky rice and grilled corn on the cob is also highly recommended.
Fried rice, though not derived from Bandung, is also a favorite in the city. The material is varied, sometimes rice mixed with seafood (typically shrimp, squid pieces, pieces of crab meat), chicken and vegetables, mutton and vegetables, salted fish, and so on.
Cakue, foods made from flour batter and then fried, is also worth a try.
Bandung also has other restaurants, such as Padang (West Sumatra foods, spicy taste), Javanese (sweet taste), Chinese, Japanese, Korean, Western, Indian, and so on.
Sundanese food is familiar with the food Parahyangan called, Land of the Gods, a city with a metropolitan atmosphere and cozy city at the same time. Filled restaurants, factory outlets, and malls, so take a trip to London would be a very enjoyable and memorable.
Fried rice, though not derived from Bandung, is also a favorite in the city. The material is varied, sometimes rice mixed with seafood (typically shrimp, squid pieces, pieces of crab meat), chicken and vegetables, mutton and vegetables, salted fish, and so on.
Cakue, foods made from flour batter and then fried, is also worth a try.
Bandung also has other restaurants, such as Padang (West Sumatra foods, spicy taste), Javanese (sweet taste), Chinese, Japanese, Korean, Western, Indian, and so on.
Sundanese food is familiar with the food Parahyangan called, Land of the Gods, a city with a metropolitan atmosphere and cozy city at the same time. Filled restaurants, factory outlets, and malls, so take a trip to London would be a very enjoyable and memorable.
Thursday, 2 October 2014
Gudeg Is A Typical Food From Yogyakarta Indonesia
Gudeg (gudheg Java language) is a typical food of Yogyakarta and Central Java which is made from young jackfruit cooked with coconut milk. It took many hours to make this dish. Brown color is usually produced by teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.
There are different variants of gudeg, among others:
There are different variants of gudeg, among others:
- Dry Gudeg, the gudeg areh served with thick, much thicker than coconut milk in cooking field.
- Wet Gudeg, which is served gudeg with dilute areh.
- Gudeg Solo, namely that areh gudeg white.
Gudeg Purwekerto Recipe materials :
400 grams of young jackfruit, dipotongpotong, boiled
300 ml thick coconut milk from 2 coconuts
3 bay leaves
2 cm galangal, crushed
1 stalk lemongrass, take the whiteness, crushed
Tetelan 200 grams, cut into pieces
1,800 ml thin coconut milk (from the thick coconut juice)
5 1/4 teaspoon salt
21/2 teaspoons of sugar
4 hard-boiled eggs, peeled
Spices:
1 teaspoon coriander
5 grains hazelnut, roasted
2 cm ginger
4 cloves garlic
12 grains of red onion
1 cm turmeric, burned
Ingredients sauce:
5 red chilies
2 cloves of garlic
4 red onions
1/4 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon granulated sugar
How to Make:
1 Take 4 tablespoons coconut milk (300 ml coconut milk).
Heat until oily. Saute ground spices, bay leaves,
galangal, and lemongrass until fragrant.
2 Add tetelan. Stir until the color changes.
3 Enter the thin coconut milk, salt, and brown sugar.
Cook until done.
4 Add the boiled young jackfruit and eggs. Cook until done.
5. Pour the rest of the coconut milk. Bring to a boil. Lift eggs, cut into pieces.
6. Sambal: fried red chili, garlic, onion, and
paste until wilted. Lift.
Add salt and sugar. Puree.
7 Serve with sauce and egg pieces.
For 8 servings
Wednesday, 1 October 2014
Ice Cendol Recipe
Cendol is a typical drink Sunda Indonesia, the term "cendol" may very well have come from the word "jendol", which is found in Sundanese, Javanese, and Indonesia; this refers to the sensation that is felt when a grain jendolan cendol through the mouth when drinking iced cendol. Rice flour mixed with green colored and printed through a special filter, so that the shape buliran. The dyes used are natural dyes originally from pandanus leaves, but is now used artificial food coloring. In Sundanese, cendol prepared by sieving steamed rice flour colored with suji leaves with a sieve to obtain a rounded oval shape which taper at the ends. In Sundanese, cendol drink called 'nyendol'.
This drink is usually served as a dessert or as a snack. In accordance served during the day.
Ingredients
50 grams of corn starch
100 grams of rice flour
100 ml of water suji
200 ml of water
100 grams of ripe jackfruit, diced 1 cm
200 ml thick coconut milk cooked
2 pandan leaves, conclude
½ tsp salt
150 grams of brown sugar comb
100 ml of water
500 grams of shaved ice
Recipe
How to make
Mix the rice flour, sago flour, suji water, and water into one. Cook, stirring, stirring until thick so mush.
Prepare a medium-size bowl filled with cold water, strain the pulp flour dough with cendol sieve. Let it fall into the basin and freezes to form cendol.
Boil the coconut milk, salt and pandan leaves to boil remove from heat.
Boil sugar with 100 ml of water until dissolved and thickened. Lift.
Presentation: Place the sugar solution and stacking, cendol, jackfruit, coconut milk and shaved ice. Serve immediately.
One of the tips in the recipe present ice cendol is mixing every part cendol, coconut milk, brown sugar, and crushed ice cubes just before serving just before serving so that the display is still beautiful. By making their own ice cendol at home you can be assured with the cleanliness and safety of raw materials. Hopefully the ice cendol recipe can be a guide for you. Good luck, do not forget to leave a comment.
Tempe Tasty Recipes
Tempe Tasty Recipes
ingredients:
200 ml of liquid milk
1 red chilies
3 chilies curly
tempeh medium
3 cloves of garlic
3 pieces of hazelnut
1/2 tsp turmeric powder
1 tablespoon brown sugar
1 tsp salt
1 tbsp sugar
cooking oil
How to make:
Cut the tempeh to taste, half-cooked fried then drain.
Saute ground spices, pour the coconut milk and cook until boiling.
Enter tempeh, stir, and cook until thickened.
Remove and serve.
Monday, 29 September 2014
10 Most Delicious Traditional Food In South Sulawesi Indonesia
South Sulawesi is one province in Indonesia which has many famous traditional food in Indonesia and we will be present in the list of 10 most delicious traditional food in South Sulawesi
1. Bassang
Bassang is a typical food of South Sulawesi. Food is kind of porridge made from corn pulut (glutinous corn), wheat flour, water, sugar and salt. Bassang better served in hot conditions and were given sugar to taste when served.
2. Pisang Ijo
Ice Pisang Ijo or green bananas, is a kind of typical food in South Sulawesi, especially in the city of Makassar, which is made from green bananas as the main ingredient. A green banana banana wrapped in flour dough that is green and how to cook it with steaming in a steamer. Colored flour made from flour, water, green dye or water leaves the water and pandan leaves suji.
3. Coto
Coto Makassar or Coto Mangkasara is a traditional food of Makassar, South Sulawesi. The food is made from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced and seasoned with special spices blended. Coto served in a bowl and eaten with ketupat and "burasa". Currently Coto Mangkasara already spread to various regions in Indonesia, starting at roadside stalls to restaurants. And is planned to start in November 2008 Coto Makassar will be one of the menus on Garuda Indonesia domestic flights to and from Makassar. Here are some names Coto Makassar in Makassar
a.Coto Nusantara
b.Coto Bawakaraeng
c.Toll Coto Nusantara dg.Oyo
d.Coto Excited
4. Sop Saudara
Sop Saudara is a typical dish from South Sulawesi a fry dish with beef base material is usually served with supplementary materials such as vermicelli, potato patties, beef offal (eg, pulmonary fried), and is commonly eaten eggs rebus.Masakan along with white rice and fish cake (milkfish) fuel.
Pallubasa is a traditional food of Makassar, South Sulawesi. As Coto Mangkasara (Coto Makassar), Pallubasa also made from offal (the contents of the stomach) of cattle or buffalo. The cooking process was almost the same as the Coto Makassar, the offal boiled in a long time. Once cooked, the meat offal coupled with sliced, then put / served in a bowl.
What distinguishes the Coto Makassar is specially formulated marinade. Then if Coto Makassar eaten with ketupat, while Pallubasa eaten with white rice.
6. Sop Konro
Konro soup is a dish typical Indonesian beef rib soup from Bugis and Makassar tradition. This soup is usually made with beef ribs or beef. Fry dishes blackish brown color is usually eaten with a small diamond that is cut first. The dark color comes from the fruit of which is beef stew with black. Marinade relatively "strong" due to the use of coriander.
Konro original fry cooked in soup form rich spices, but now there is a variation of the so-called dry "fuel Konro" ie beef ribs grilled with spices typical konro.
7. Pallubutung
Pallu Butung is the typical food of South Sulawesi, food is often used as food for iftar in Ramadan while. Pallu Butung is almost similar to the Banana Ijo.
Pallu Butung is made from a mixture of rice flour, coconut milk, sugar, pandan leaf, vanilla and salt until cooked and then condensed. then inserted pieces of plantains are ripe and stir well. Pallu Butung can be served warm, also can be served cold by adding grated ice on it. Pallu Butung can also add a little syrup to add color and sweetness.
8. Kapurung
Kapurung is one of the traditional food in South Sulawesi, Luwu local communities in particular (Palopo, Luwu, North Luwu, Luwu Timur) Food is made from cider or corn starch. In an area known as the Moluccas Papeda. Kapurung cooked with a mixture of fish or chicken and various vegetables. Although traditional food, Kapurung became popular. In addition to the stalls are found in particular in Makassar also has entered into several restaurants, coupled with the Luwu own food modern.Di Kapurung name 'is often also called Pugalu.
9. Barongko
Barongko the Bugis-Makassar typical food made from mashed bananas, eggs, milk, sugar, and salt. Then wrapped in banana leaves and then steamed. If it is cooked, put in the refrigerator.
Previously, barongko served as dessert for the king Bugis. It is also often served at traditional events such as circumcision, marriage, thanksgiving and so forth. Until kinipun barongko still commonly served during traditional parties.
To make this barongko be done by people who are already experienced. With the aim to maintain the quality of taste and delicacy typical of barongko. That's why barongko not easily found in the market.
10. Baroncong
Baroncong pronounced [baróncoŋ] is the name of a traditional cake from Makassar, South Sulawesi Province, Indonesia. This type of cake has a savory taste, shaped like an arc or semi-circle, or similar to Cake pukis. The ingredients of this cake are flour, sugar, grated coconut and aroma flavor enhancer. This cake is baked in a mold and fire coming from firewood. The other name of this cake is Guroncong or Buroncong in Bugis language version.
Wednesday, 24 September 2014
Asem Vegetables fresh Haji Matalih
In the midst of a restaurant with a modern feel as well as serving international menu, the restaurant with the feel and menu Betawi increasingly difficult to find. One special Betawi restaurant that still survive until today was tamarind H. Matalih vegetable stalls.
If by chance through Jalan Joglo Raya, West Jakarta, for sure you will meet a Vegetable Gang Asem. Right beside the path, stood the house to eat vegetables tamarind legendary. Besides been around since the 1970s, building the restaurant is also still retain their original shape, style Betawi. The structure of the building material made from wood with a porch on the front.
"The building is still as before, in order to maintain the legacy of parents and so means nostalgia for loyal customers," said Matalih to Plasadana.com for Yahoo Indonesia, Friday, August 22, 2014.
Matalih claim when the eating is always crowded by customers. In Plasadana.com monitoring, parking area is fully occupied stalls Matalih customer vehicles. Even out of the vehicle tamarind vegetable lovers Haji Matalih create traffic in front of the shop was a little choked up.
At first glance, the menu is not much different Matalih blend with tamarind vegetables in general. Contains beans, green eggplant, melinjo, and young jackfruit. The difference is vegetable soup that looks more clear. And so taste it, wrapped in spicy sour taste was very fresh in the mouth. According Matalih, is due to the use of raw sour fruit crushed and mixed with a little water.
"Not acid that is so, but the original sour fruit that is still young and dicemplungin oncom into it," said the grandfather of five grandchildren.
Another thing that differentiates it from other sour vegetables, Matalih said, the lack of a mixture of paste or other condiments. He only wears red onions and peppers are eroded rough. Not surprisingly, when it feels a tinge of spicy broth. Interestingly, indirect Matalih processed spice mix into the batter. But just blackmail. "So that the sauce stays clean and can be enjoyed until the end with no fear concerning the seasoning in the teeth," he said.
To maintain customer loyalty, it also does not reduce the keeping quality of the material. Was still cooking in the traditional way. "But, now wearing a baseball firewood again," he added with a Betawi accent thick.
As a complement to the enjoyment of vegetable tamarind, Matalih provides a variety of side dishes. Such as tofu, tempeh, peanut brittle salted fish and shrimp, fried fish, and any kind of spiced. About the price, certainly very friendly to the pocket. Food is available can you eat with money Rp 5 thousand to 7,500. It's cheap.
"Although prices have been on the rise, but I rarely raise the price. At least once a year, because each customer's good baseball, "he added with a Betawi accent thick.
One customer, Marna always took lunch at a vegetable stall Haji Matalih tamarind. Fresh vegetable flavor tamarind and various additional menu as the main reason this guy 45 years to release the hungry there. Marna is a menu favorite vegetable with anchovies and tamarind spiced know. Not to forget the bitter tea as complementary.
"Only one drawback, baseball should come here late," he said. "Should the race, because 11.30 is already sold out."
Tuesday, 23 September 2014
DELISH OF COTO MAKASSAR FROM SOUTH SULAWESI INDONESIA
Having been to the island of South Sulawesi, precisely in Makassar? Or you've ever tasted culinary typical of Makassar. Is Coto Makassar or Coto Mangkasara is a traditional food from Makassar, South Sulawesi. Makassar City is the largest city and the Eastern Indonesia region once the capital of the province of South Sulawesi. It is located on the southwest coast of the island of Sulawesi, facing the Makassar Strait.
The town is inhabited by various tribes including Bugis, Toraja, Buton, Javanese and Chinese is bordered to the west by the Strait of Makassar, Maros regency in the east, and the south and the Gowa regency Pangkajene Islands to the north.
The city has many traditional foods, including bread Maros, jalangkote, Cake Tori, Palubutung, Pisang Ijo, Brother Sop, Sop Konro and one of them is Coto Makassar. Coto Makassar different from the soup-soup ever, from the name alone is very different yes, because this food has its own uniqueness. The materials used were not made of pure chicken or beef.
Coto Makassar is made from beef offal, because beef offal boiling process even this takes a long time to be soft. Digunakanpun seasoning different from the usual soup bumbum, Coto Makassar boiled meat ingredients together with spices such as lemongrass, bay leaves, galangal, ginger is then fitted with a collision that has been fried peanuts. Digunakanpun water use used water from washing rice. So thick and white colors of the food produced is not made from coconut milk.
Coto Makassar is served already cut in small pieces and usually enjoyed with a diamond. Coto Makassar lovers usually add their own spices into a bowl.
If you've never been to Makassar, you do not have to worry about where to get this delicious dish, because now Coto Makassar been sold in each region, both in street stalls or in restaurants.
So, if you've never felt this dish, please look for the nearest shop to taste Coto Makassar. It seemed typical, certainly make you addicted. I own taste traditional dishes of Makassar on landing at the airport Sepinggan, Balikpapan.untuk taste, not asked, delicious and tasty.
The city has many traditional foods, including bread Maros, jalangkote, Cake Tori, Palubutung, Pisang Ijo, Brother Sop, Sop Konro and one of them is Coto Makassar. Coto Makassar different from the soup-soup ever, from the name alone is very different yes, because this food has its own uniqueness. The materials used were not made of pure chicken or beef.
Coto Makassar is made from beef offal, because beef offal boiling process even this takes a long time to be soft. Digunakanpun seasoning different from the usual soup bumbum, Coto Makassar boiled meat ingredients together with spices such as lemongrass, bay leaves, galangal, ginger is then fitted with a collision that has been fried peanuts. Digunakanpun water use used water from washing rice. So thick and white colors of the food produced is not made from coconut milk.
Coto Makassar is served already cut in small pieces and usually enjoyed with a diamond. Coto Makassar lovers usually add their own spices into a bowl.
If you've never been to Makassar, you do not have to worry about where to get this delicious dish, because now Coto Makassar been sold in each region, both in street stalls or in restaurants.
So, if you've never felt this dish, please look for the nearest shop to taste Coto Makassar. It seemed typical, certainly make you addicted. I own taste traditional dishes of Makassar on landing at the airport Sepinggan, Balikpapan.untuk taste, not asked, delicious and tasty.
Monday, 22 September 2014
10 Types Of The Most Delicious Satay in Indonesia
Indonesia is the country origin of satay, and this dish is known in almost all regions in Indonesia and considered as national dishes and one of the best Indonesian dish. Sate, is an important dish in Indonesian cuisine, served everywhere, ranging from carts street vendors to fine dining in five-star hotels, as well as at home or in a variety of parties, celebrations and festivity. The result has grown satay recipe variations throughout the Indonesian archipelago. In Indonesia there are some restaurants that serve various kinds of satay special, such as a restaurant Sate Ponorogo, Sate Blora, as well as outlets Sate Khas Senayan, formerly known as Satay House Senayan. In Bandung, West Java governor's office known as Gedung Sate which refers to the waterless (mastaka) roof that resembles the sate.
Indonesia has a rich collection of most types of satay in the world. Variations of satay in Indonesia usually named after the place of origin of satay recipe, meat type, material, or process of manufacture.
Indonesia has a rich collection of most types of satay in the world. Variations of satay in Indonesia usually named after the place of origin of satay recipe, meat type, material, or process of manufacture.
1. Sate Madura
Derived from Madura Island, north of the island of Java, this satay type is the most popular in Indonesia. Ingredients meat is chicken or goat meat, sweet soy sauce with spices and sugar, mixed with garlic, fried onions, fried peanuts that have been smoothed, paste, hazelnut, and salt. Chicken satay is usually served with peanut sauce, while the goat satay served with sweet soy sauce plus red onion slices. Sate Madura uses smaller slices of meat. Eaten with white rice, rice cake, or diamond. Sometimes add sliced pickled onions, cucumber, and chili pepper. Madura satay seller usually comes from the Madurese.
2. Sate Padang
Dish from Padang and the surrounding area in West Sumatra made from cow or goat offal boiled with herbs, then baked. Its main characteristic is a yellow sauce sauce made from rice flour mixed with meat and offal broth, turmeric, ginger, garlic, coriander, ginger, cumin, curry powder, and salt. Sate Padang is divided into two types, Sate Padang Pariaman and Padang Panjang, which differ in taste seasoning sauce yellow.
3. Sate Ponorogo Type satay originating from the City of Ponorogo, East Java. Made from pieces of chicken marinated in soy sauce seasoning, served with peanut sauce and chili sauce with sliced red onions and cayenne pepper and lemon juice. This variation in each tusuknya unique because there is only one piece of chicken meat is sliced lengthwise, in contrast with satay usually consisting of four pieces of meat. Previous chicken marinated in soy sauce and spices and through a process of "marinated" in order to enter the marinade is absorbed. Then served with rice cake. Roast made of perforated clay one side to fan the charcoal.
- 4. Sate Tegal
New young goat satay younger than five months; Tegal is his nickname in satay "balibul" stands for "just five months". Baked in a unit score, which consists of twenty-puncture, and each puncture there are four pieces of meat into two pieces, one piece and another piece of fat meat. Grilled over charcoal embers of nearly ripe or ripe once; may also be asked cooked not overcooked. Sometimes the fat piece can be replaced in the liver, heart, or kidney goats. The meat is not seasoned before baking. When presented, along with soy sauce diluted with hot water, plus sliced peppers, red onions, green tomatoes, and white rice, sprinkled with fried onions.
5. Sate Ambal
Sate of the Ambal, Kebumen, Central Java. Made from chicken meat. Its uniqueness is not a peanut sauce marinade, but tempeh chili mashed and mixed with various other spices. Covered with chicken meat and spices soaked for two hours to taste pervasive. This satay is eaten with ketupat.
Sate of the Ambal, Kebumen, Central Java. Made from chicken meat. Its uniqueness is not a peanut sauce marinade, but tempeh chili mashed and mixed with various other spices. Covered with chicken meat and spices soaked for two hours to taste pervasive. This satay is eaten with ketupat.
6. Sate Blora
Sate dari daerah Blora. Sate berbahan daging dan kulit ayam ini lebih kecil dari sate lainnya. Dimakan dengan bumbu kacang, nasi, dan sup dari santan dan bumbu.
7. Sate Makassar
Of South Sulawesi, this satay is made from cow or goat offal flavored sauce made from starfruit. Distinctive taste sour and spicy. Unlike other satay, satay Makassar served without seasoning.
Of South Sulawesi, this satay is made from cow or goat offal flavored sauce made from starfruit. Distinctive taste sour and spicy. Unlike other satay, satay Makassar served without seasoning.
8. Sate wrapping
Typical Solo or Surakarta, Central Java. Made of minced beef or goat (especially the stomach or ribs). The meat is then wrapped in fat-rich membrane lining of meat and bamboo puncture wound wraps. The size of this satay is quite large, similar to kebabs Middle East. Once grilled over charcoal, sliced sate is then separated from tusuknya, sliced, then served with a sweet soy sauce and pepper.
9. Sate Lilit
Variations of Balinese satay. This satay is made from minced meat made from beef, chicken, fish, pork, or a turtle. The minced meat mixed with grated coconut, coconut milk, lime juice, red onion, and pepper. The dough is then wrapped around the puncture wrapped bamboo, cane, or stalk lemongrass, then grilled over charcoal embers.
10. Sate Pusut
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