Drink ( Ice Teler )

Es Teler is iced drinks contain pieces of avocado, young coconut, jackfruit cooked, and coconut milk diluted with sweeteners in the form of syrup. Ice can be used shaved ice or ice cubes.

Other variations include grass jelly ice jazzed, and fro, and boyfriend china, pieces of apple, papaya, sapodilla, melons, bread, and jelly, ice jazzed up to be difficult to distinguish from mixed ice.

History

Ice jazzed created Tukiman Darmowijono, traders ice mixed with a cart on the road Semarang in Central Jakarta in the 1980s. Mixed ice creations Tukiman so good that young children who drink admitted conveniences such as "intoxicated"by taking drugs. Coconut ice mixed Tukiman avocados sold in Jalan Semarang became known as "ice jazzed."

The popularity of ice which makes the sticking thanks jazzed-of-mouth promotion and mass media coverage. Buyers who come by car raises the perceived car parking queues Jalan Semarang and surrounding residents as a nuisance tranquility. Ice jazzed Tukiman should move to the West Pegangsaan Road and then into a cinema complex Megaria. Store ice jazzed Megaria Tukiman at the cinema complex is now known as grilled chicken stalls and ice jazzed Mulia Sari Original.

National Franchise Ice Teler 77 champions Indonesia was established Sukyatno Nugroho, after the in-laws named Mrs. Murniati ice jazzed Widjaja won national competitions in 1982. Es Teler 77 outlets located in shopping malls first Duta Merlin, Harmoni, Central Jakarta. In Es Teler 77 outlets are also available a variety of complementary foods such as meatballs and fried rice noodles. Overseas, Es Teler 77 outlets located in Australia, Malaysia, and Singapore.

Pepes

Pepes is a way of processing food (usually for fish) with the help of banana leaves to wrap fish and its marinade. How to make herbs and spices are blended and added basil, tomatoes, and peppers dibalur / clad with gold fish that had been cleaned. All then wrapped in banana leaves and embeddable with 2 pieces of small bamboo at each end. The bundle is then burned (roasted) on the fire or embers from charcoal to dry.

Sambal Goreng

Sambal goreng is Indonesian food made ​​from ingredients such as chili ulek, galangal, bay leaves, sugar, salt, soy sauce and so forth. Sambal goreng more towards the spices are fried together with other food ingredients (such as tempeh, fish, shrimp, beans, liver, potatoes, krecek etc.). Depending on the materials used, sambal goreng is given the name of the material (liver sambal goreng, sambal fried beans, etc.). Sambal goreng is often served as a side dish of white rice or other rice dishes.

Tumpeng Rice

Cone is a way of preparing the rice and side-pauknya in the form of a cone, because it is also called 'rice cone'. Processed rice that is used generally in the form of yellow rice, although often also use plain white rice or rice uduk. How the presentation is typical Javanese rice or community Betawi and Javanese descent is usually made at the time of festivity or celebration of an important event. Nevertheless, the people of Indonesia recognize this activity in general.

Tumpeng usually served on top of winnowing (traditional round container of woven bamboo) and covered with banana leaves.

History and Tradition

Communities on the island of Java, Bali and Madura has a habit of making cone for the feast or celebrate a milestone. Even so now almost all the Indonesian people familiar with cone. Philosophy tumpeng closely related to the geographical condition of Indonesia, especially Java, which filled the ranks of the volcano. Cone comes from the ancient tradition of Indonesian society that glorifies the mountain as the dwelling place of hyang, or ancestral spirits (ancestors). After the Java community has adopted and is influenced by Hindu culture, rice is printed conical shape is meant to mimic Mahameru holy mountain, where the deities reside.

Although tradition has existed long before the cone of Islam to Java, the tradition was adopted and the cone on its development is associated with the Islamic philosophy of Java, and is regarded as the ancestral message of the petition to the Almighty. In the tradition of festivity slametan in Javanese traditional Islamic society, presented with a previously held tumpeng Quran recitation. According to Islamic tradition of Java, "Tumpeng" is an acronym in the Java language: yen metu influences have to sing (if the exit must be in earnest.) In detail, there is one unit of food again named "Buceng", made from glutinous; acronym of: yen mlebu kudu kenceng sing (if entered must be in earnest), while side dishes-pauknya cone, totaling 7 different, the number 7 pitu Java language, meaning Pitulungan (help). Three sentences that acronym, derived from a prayer in sura al Isra 'verse 80: "God, I masukanlah with truth in and keluarkanlah me with truth and teach out of thy power gives me a relief". According to some commentators, this prayer time to read the Prophet Muhammad would migrate out of the city of Mecca to Medina. So when someone presents Tumpeng berhajatan with, the intention is pleading for help to the Almighty Creator so that we can get the good and avoid evil, and the glory that provide relief. And that's all we'll get if you try in earnest. [Citation needed]

Cone is an important part in the celebration of the traditional feast. Celebration or festivity is a form of gratitude and thanks to the Almighty for the abundant harvest and other blessings. Because it has a value of gratitude and celebration, until now tumpeng often serves a birthday cake in celebration of the birthday party.

In the festivity, celebration, or slametan, after reading a prayer, an unwritten tradition advocated cone tops cut off and given to the most important, most honorable, the most glory, or the most elder among the people in attendance. This is intended to show respect to that person. Then all the people who attended were invited to get together to enjoy the cone. With the cone society show gratitude and thanks to God at once celebrate togetherness and harmony.

Events involving rice cone is called the laity as 'tumpengan'. In Yogyakarta, for example, developing the tradition of 'tumpengan' on the night before the 17th of August, Independence Day of Indonesia, to pray for safety of the state.

Side dishes

There is no standard side dishes to accompany rice cone. However, some of the usual side dishes accompany the meatball, shredded, fried soybeans, egg omelet / fried egg, cucumber is cut crosswise, and celery leaves. Variations involving dry tempeh, serundeng, ointment for long beans, dried fish or fried catfish, and so forth. In the traditional meaning signification cone, it is recommended that the side dishes that are used consist of land animals (chicken or beef), seafood (catfish, fish or peanut brittle anchovy) and vegetables (kale, spinach or string beans). Each side dish has a traditional meaning in Javanese and Balinese culture. Competition tumpeng makeup done often enough, especially in cities in Central Java and Yogyakarta, umtuk enliven Independence Day.

Botok

Botok (Javanese bothok; IPA [bɔʈɔʔ]) is a typical Javanese food originally made ​​from pulp / coconut cake that had taken the juice (coconut milk). At first botok made ​​from coconut pulp is cooked, so that is still nutritious coconut pulp is not removed. Therefore, coconut pulp is then seasoned with chili, salt, pepper and bay leaves, wrapped in banana leaf, which is then steamed in a steam heat. Bothok at this time was also modified with petai chinese, tofu, anchovies, shrimp or even larvae of wasps / bees (known as bothok wasps).

Milkfish Presto

Milkfish Presto is a typical Indonesian food from Semarang, Central Java. These foods are made from milkfish (Chanos chanos) are seasoned with garlic, turmeric and salt. Fish are then cooked in banana leaf base in a way presto. Presto is a way of cooking with high-pressure water vapor. Food cooked in this way is placed in a pot that can be locked securely. The water inside the pot is then heated to boiling. Water vapor that arise will be cooking food inside these pots. Because the fish is known to have many thorns, presto banding is a popular food for cooking by thorns presto it becomes very soft.

Panada

Panada is one of the most popular cakes in addition klappertaart Manado. Some say this cake is a Dutch culinary influences, but some are saying the culinary influence of the Portuguese because of its shape like a pie. This form of patty cake, filled with tuna fish dibumbu panpis. Seasonings panpis is tuna cooked with red onion, lime leaves, basil, red pepper, green onion, while the fish into small disuir. Making panada consists of materials and content, then fried in hot oil.

Kangkung

Water spinach (Ipomoea aquatica Forsk.), also known as Ipomoea reptans Poir1. is a kind of plant that includes the type of vegetables and crops as food. Water spinach sold in many markets. Swamp Cabbage is widely available in Asia and is a plant that can be found almost everywhere, especially in the area of ​​water.

Popular dishes that use spinach is fried kangkong belacan.

Swamp Cabbage is also a food animal species Chersina one, or a turtle.

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Tempoyak

Tempoyak is a cuisine that comes from fermented durian fruit. Tempoyak a food that is usually consumed as a side dish of rice friends. Tempoyak also can be eaten immediately (this is rarely done, because many are not resistant to the acidity and aroma of tempoyak itself). In addition, tempoyak made ​​cooking.Tempoyak known in Indonesia (especially in Palembang, Sumatra and Kalimantan), and Malaysia.

       History tempoyak

Tempoyak Hikayat Abdullah as reported in the daily diet Terengganu population. When Abdullah bin Abdulkadir Munsyi visit to Terengganu (circa 1836), he said that one of the locals favorite food is tempoyak. Based on the history contained in the Hikayat Abdullah, tempoyak a typical food from Malaysia. 

   

        Ways of making

The dough is made by preparing tempoyak durian flesh, whether local or or durian durian Monthong (less good because it has too much gas and water). Preferred Durian labored to correct the ripe, succulent usually already visible. Then the durian flesh is separated from the seeds, after which a little salt. Once done, then added with cayenne pepper that can accelerate the process of fermentation. However, the fermentation process can not be too long because it will affect the final flavor.

After the above process is completed, the dough is stored in tightly closed containers. Attempt was made to be stored at room temperature. Can also put in refrigerator (not freezer it) but will run slower fermentation.

3-5 days old Tempoyak suitable to be made because it was sour sauce but still there is a sense of sweetness. Tempoyak Sambal Teri usually combined with the fish, carp, tilapia fish or other fish.

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Gudheg

Warm (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:
Dry warm, which is served warm with areh thick, much thicker than coconut milk in the food field.
Warm wet, that is served warm with dilute areh.
Gudeg Solo, namely that arehnya warm white.

Coto Makassar

Coto Makassar or is a traditional food in Makassar, South Sulawesi. These foods made ​​from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced ​​and seasoned with specially blended spices. Coto served in a bowl and eaten with rice cake and "burasa". Currently Coto Mangkasara already spread to various regions in Indonesia, starting at street stalls to restaurants. And planned to begin in November 2008 Coto Makassar will be one of the menu on Garuda Indonesia domestic flights to and from Makassar.

Rujak Manis

Sweet salad is a kind of salad. Made from fresh fruit with spicy sweet sauce. Fruits are used among other things: young mango, yam, salak, which is almost ripe papaya, kedondong, guava, cucumber, starfruit, and others. Sauce that is used is made from palm sugar, peanut, tamarind, salt, lime, and chili.

Presentation

Fruit peeled, washed and thinly sliced​​. Ingredients for sauce mashed and given little water so thick. Sauce then poured over the fruit before eaten.

The tradition associated with salad

In Java salad is one important element in the ceremony of seven monthly. When a pregnant woman and the age of its contents have entered the age of seven months, seven ceremony will be held monthly. One of the foods available at the ceremony was the salad. Unlike the usual salad, salad used in this ceremony using material in the form of fruits in season and retrieval (tubers that are usually used for herbs or spices and taste bitter.) Finish salad ceremony was distributed to guests in attendance. There is a belief that if most of the guests have met in rujaknya then the child who was conceived was a boy. Whereas if the salad was fresh taste as usual salad then conceived it are girls.

Ketoprak

Ketoprak is one kind of Indonesian food using a diamond is easy to find. Usually diamond sold using the stroller on the streets or on the sidewalk.

Its main components are know, rice noodles, cucumber, bean sprouts and can also be equipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of fried shallots. It can also be served with crackers or chips extra melinjo. Some versions include tempeh and others as components.

Sate

Sate or satay or sometimes written satai is food made ​​from pieces of meat (chicken, goats, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made ​​of bamboo, then burnt using charcoal embers. Sate is then presented with a variety of seasonings (depends on satay recipe variations).

Sate known from Java, Indonesia, but the sate is also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in the Dutch-influenced cuisine of Indonesia which was once a colony. Japanese version is called yakitori.

Satay recipes and how to manufacture a wide range of dependent variations and recipes of each region. Almost all types of meat can be made sate. As the country origin of satay, Indonesia has a rich satay recipe variations, see the list of satay.

Usually the satay sauce. This sauce can be soy sauce, peanut sauce, or the other. To sate the duck pond full menu is satay, peanut sauce or sweet spices spicy seasoning (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas served with rice cake. Sate sometimes eaten with rice cake.

Rawon

Rawon Rawon or rice (because it is always served with rice) is a form of stew meat menu with unique flavor because it contains kluwek. Rawon, although known as the East Javanese cuisine (such as Surabaya), known also by the community east of Central Java (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. This spice mixture is then included in the broth stew meat together with meat. Rawon typical dark color comes from kluwek.

Rawon served with rice, equipped with a small bean sprouts, green onion, crackers, and chili sauce.

Pecel

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.

Gado-gado

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.

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.
Tomatoes
Sliced ​​boiled potatoes.
Boiled 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.
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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:
The crushed roasted peanuts
Garlic
Chili, pepper
Lime juice
Salt, brown sugar

Sometimes also added:
Coconut milk
Soy sauce
Paste