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.