1.
The Historical Origins of Food Lontong
Historical
Origins of Food Lontong -
Lontong is a traditional Indonesian food, Lontong made from steamed rice in banana leaf wrap, steamed in a banana leaf Because, rice steamed can be colored green on the outside, while the inside is white. Rice cake commonly found in various regions in Indonesia as a substitute for white rice. Although also made from rice cake rice has a distinctive aroma.
Rice steamed (lontong) commonly found in various regions in Indonesia as a substitute for white rice. Although also made from rice, rice boilled has a distinctive aroma. What is certain is rice steamed and rice steamed native food specialties and original made in Indonesia. Authenticity is like with Warok. Even if there is rice steamed and rice steamed in other countries such as Malaysia, Brunei, and Singapore. It is none other than the absorption of culture brought by Indonesian immigrants into the country since time immemorial.
Lontong is a traditional Indonesian food, Lontong made from steamed rice in banana leaf wrap, steamed in a banana leaf Because, rice steamed can be colored green on the outside, while the inside is white. Rice cake commonly found in various regions in Indonesia as a substitute for white rice. Although also made from rice cake rice has a distinctive aroma.
Rice steamed (lontong) commonly found in various regions in Indonesia as a substitute for white rice. Although also made from rice, rice boilled has a distinctive aroma. What is certain is rice steamed and rice steamed native food specialties and original made in Indonesia. Authenticity is like with Warok. Even if there is rice steamed and rice steamed in other countries such as Malaysia, Brunei, and Singapore. It is none other than the absorption of culture brought by Indonesian immigrants into the country since time immemorial.
In each of these areas there are in Indonesia Lontong much pick any difference Contonya:
1. Race rice steamed Surabaya
The food is usually dominated by
vegetable sprouts a characteristic fry food formulated Surabaya city from rice
cake, bean sprouts, fried tofu, lentho, fried onions, soy sauce and chili
sauce.
2. Kupang rice steamed
Kupang rice boilled was the
name of East Java regional specialties. The food is well-known, especially
in the area of Surabaya and Sidoarjo. The main material used is "Kupang" is a kind
of sea animal shells, is small.
3. ORARI rice steamed
Orari rice cake
rice boilled is usually served with two jumbo-sized triangles. Gravy washed down from the top to pooled
beneath. Color does not sekuning soup broth
diamond Kandangan for not wearing saffron. Side dishes are boiled eggs and
fish fry cook Haruan Habang served with a separate dish.
4. Ketoprak Jakarta
Betawi (Java) traditional food is already
a lot of fans. Pieces of rice cake,
bean sprouts and vermicelli sprinkles mixed with peanut sauce is thick, it
would make your stomach full. Not hard to
find these foods if you're visiting Jakarta, because almost in every corner of
the city there is a place that provides a wrought-Ketoprak jakarta.
5.Rujak
Cingur
This
menu is a very popular food in Surabaya.atu Rojak Cingur portion consists of a
mixture of rice cake, tempeh, cingur, sliced cucumber,
young mango, krai (typical cucumber Surabaya), yam, and pineapple. Not to
forget some vegetables such as sprouts / sprouts, kale, and bean panjang.Bumbu
Cingur basis of Rojak is a mixture of paste and cingur, that's why it's called
salad salad cingur. This mixture is then sprinkled on top of rice cake, vegetables,
etc.. More delicious when eaten with
crackers again.
6.Lontong Opor
Opor rice steamed (lontong
opor) is very similar to a dish that is generally also known as
rice steamed capgomeh. Opor sliced rice steamed with chicken and gravy, sambal goreng
ati-ampla, vegetables, beans, and half a boiled egg, sprinkled with powdered
soy.
7. Gado-Gado
Gado-gado is one of the foods derived from Indonesia in the form of rice cake and vegetables are 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 (some are taking prawn crackers) are also added.
8.Karedok
Karedok made with the following ingredients include cucumber, rice cake, bean sprouts, cabbage, long beans, basil, and eggplant. While the sauce made from red peppers, garlic, kencur, peanuts, tamarind water, sugar, salt, and shrimp paste.
9.Lontong Sate
Satay
is a rice cake dish with the main meal of satay, rice cakes while a companion
of the dish teesebut. Sate commonly made for this dish is made of mutton
and beef are grilled on charcoal which is then covered in peanut sauce topped
with sliced onions and red.
Posted from:
http://www.catatansejarah.com/2012/03/sejarah-asal-usul-makanan-lontong.html
References:
http://www.kaskus.us/showthread.php?t=12012425
http://makansate.wordpress.com/2010/08/16/sejarah-lontong/
2. Cireng
Cireng (abbreviation of aci fry, Sundanese for 'fried starch') is a snack
food that comes from the Sunda region is made by frying dough made from a mixture of primary starch. Snacks are very
popular in the area Priangan, and sold in various forms and variations of
flavor. Food is quite famous in the '80s.
Ingredients :
Tapioca flour is about 400 grams
Garlic powder to taste ( or garlic mashed and sauteed briefly )
Pepper to taste
salt to taste
Chopped celery and chopped scallion taste
About 200 ml of hot water
How to Make :
Early History of Food and How Make Cireng tapioca flour with
seasoning salt, pepper, garlic powder, celery, and green onion until blended. Pour hot water little by little while stirring until
dough can be formed and fry until browned
over medium heat .
Along with the times, cireng have innovation to variations existing flavors include chicken, beef, sausage, meatballs, cheese and chicken teriyaki up . Even innovation not only in taste but the form, for example, is Cimol. Now Cireng not only in Priangan alone, but has spread to almost all parts of the archipelago. Cireng once generally sold by traders who ride bicycles to make Cireng equipment in the back of his bike, even available online.
Posted in:
http://www.catatansejarah.com/2013/02/sejarah-awal-makanan-cireng-dan-cara.html
References:
http://id.wikipedia.org/wiki/Cireng
http://nurmanali.blogspot.com/2011/09/resep-makanan-indonesia-cireng.html
http://id.wikipedia.org/wiki/Cireng
http://nurmanali.blogspot.com/2011/09/resep-makanan-indonesia-cireng.html
3. Gudeg
Gudeg food is food that is quite famous Jogja made of young jackfruit or from the coconut flower. Early History of Origin of Food gudeg in a corner of Jogja city in British colonial era there lived a British citizen living in Indonesia ( sorry I forgot his name but I read in a magazine that there is his name ) has a wife and a woman Java ( I also forgot his name sorry ) , the British citizen calling his wife as the " deck " as it calls the "deck " has become a tradition in Java is usually to call a wife who is in fact a housewife. On a day when her husband was away working wife confused want to cook what he finally remembered the recipe down generation of his family to use material from young jackfruit.
He was finally starting to cook , because it might have been very hungry when he got home her husband went straight to the dining table and eat a hearty dish that cooked her husband had finished eating brkata rather loud "good deck .. " "it's good deck " with a happy expression the wife .. shocked and began to tell the neighbors and friends that her husband love to cooking recipe handed down it and every time after eating food that he always said "good deck " and that's where it started to be called warm food as metomorfosis of word "good deck ".
Reference:
http://keripiku.blogspot.com/2010/10/asal-usul-nama-makanan-gudeg.html
4. Civet
Coffee
History
existence of Kopi Luwak (Civet Coffee)
Coffee is one of the most popular
drinks a lot of people. Of every three people in the world, one of which
is a coffee drinker. The coffee is so delicious when taken good morning,
or at night when work is piling up. Coffee is one beverage that is most
enjoyed by many people, who do not just gulped, but also enjoyed. Coffee
business has become a business tens of billions of dollars, which could only
rivaled by the petroleum business.
Only one of Kopi Luwak, Kopi Luwak is very much popular especially in Indonesia, Many might think civet coffee is disgusting, because taking an object out with dirt hewan.Padahal Kopi Luwak is not disgusting.
History of Coffee Luwak (Civet
Coffee) is closely related to the history of coffee cultivation in
Indonesia. In the early 18th century, the Dutch commercial crop
plantations in their colony in Dutch East Indies, especially in Java and
Sumatra. One is the Arabica coffee seedlings imported from Yemen. In
the era of "cultivation" or Cultuurstelsel (1830-1870), the Dutch
forbade native plantation workers picking coffee berries for personal
consumption, but locals will want to try the famous coffee drinks. Then
plantation workers eventually find that there is a kind of weasel who likes to
eat the coffee fruit, but only the undigested flesh, and seeds of the coffee
husk still intact and undigested.
Coffee beans in the civet droppings then dipunguti, washed, roasted, ground, then brewed with hot water, it creates a civet coffee. News of the aromatic coffee enjoyment was finally captured by the Dutch citizens planter, then the coffee then this becomes wealthy Dutch craze. Because of its rarity and unusual manufacturing process, civet coffee is coffee that is too expensive since the colonial era.
Coffee beans in the civet droppings then dipunguti, washed, roasted, ground, then brewed with hot water, it creates a civet coffee. News of the aromatic coffee enjoyment was finally captured by the Dutch citizens planter, then the coffee then this becomes wealthy Dutch craze. Because of its rarity and unusual manufacturing process, civet coffee is coffee that is too expensive since the colonial era.
Reference:
http://kumpulan.info/sehat/artikel-kesehatan/48-artikel-kesehatan/167-kopi-minuman-nikmat.html
http://www.kopiluwakrajaku.com/2011/06/sejarah-kopi-luwak-civet-coffee.html
http://blogbintang.com/kopi-luwak-harga-dan-sejarahnya
5.
Ambon's Bika
Bika Ambon is a kind of confectionary from Indonesia. Made from
ingredients such as eggs , sugar , and coconut milk , bika ambon generally sold
with pandan flavor , although it is now also available other flavors such
as durian , cheese , and chocolate . Bika Ambon usually can survive in the
best condition for about four days because after that the cake begins to harden
.According to the M Muhar Omtatok , a humanist and historian , Bika Ambon Cake
Cake inspired by typical Malay which Bika or bingka . Further modified
with a developer material Nira / Tuak palm up hollow and different from the
typical cookie bingka Bika or Malay . Furthermore, M Muhar Omtatok mention
that this cake is called Bika Ambon because the first one sold and popular in the
intersection of Jl Ambon - Sei Apes field .Bika Ambon known as souvenirs
typical of the city of Medan, North Sumatra. In Medan, Jalan Medan
Petisah Mojopahit in the area there are at least 30 shops selling this
cake. Every store in this location could sell more than 1,000 packs per
day if bika Ambon ahead of the feast. Chance, bika ambon designation
arises from the habit of the people who are new to bika first produced in the
way of Ambon, Medan. The mention bika Ambon eventually become a tradition
along with the development of the food industry.
Posted: http://id.wikipedia.org/wiki/Bika_Ambon
6. Gulai (Curry/Stew)
Curry or Stew is a kind of food made from chicken, various fish, goats, cattle, other types of meat, offal, or vegetables such as young jackfruit and cassava leaves, which are cooked in a sauce that is flavored savory spices. Characteristic of curry is a rich marinade spices include turmeric, coriander, pepper, galangal, ginger, red pepper, onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin mashed, blended, then cooked in coconut milk. This cuisine is characterized by a yellow color due to the effect of turmeric extract. Food is considered to be another form of curry, and internationally is often referred to as the Indonesiam to as the Indonesian style curry, although the Indonesiam culinary arts also found curry.
Stew is one type of dish that is widespread in the archipelago, especially in Java and Sumatra and the Malay Peninsula. This dish originated from Sumatra as a result of the influence and application of the art of Indian cooking is rich in spices and seasonings such as curry. Stew is one of the most basic condiment dish known in Minangkabau cuisine, yellow curry sauce becomes seasonings and flavors to provide a wide variety of dishes served at the restaurant Padang. Curry sauce or condiment dish is usually condensed in Minangkabau, Malay, and Acehnese, but in Java curry sauce more liquid into a kind of soup that is served hot hot-containing meat or offal of goats. As there are a variety of curry curry chicken, curry goat, cattle goulash, tripe curry, fish curry, squid curry and many others
http://id.wikipedia.org/wiki/Gulai
7. Food Rice Tutug Oncom (Nasi Tugtug Oncom)
Food Tutug Oncom is mixed with warm rice and mix with fuel oncom , served with a fried onion , sliced fried egg, chili paste, fresh vegetables, and fried anchovies. Oncom tutug rice is a dish of food that the people in the days of miserable people and our country is in distress. Especially in the era of the old order, while rice and oil prices soar . However, now tutug oncom has become food for all sections of society without giving the impression of suffering .
History of Food Tutug Oncom - West Java
Actually, no one knows for sure the origin of rice tutug oncom. In
addition to existing hereditary, oncom tutug rice as food has become mandatory
for the Sundanese since the ancient times .
According to Caraka Sundanologi Pupuhu Bandung Adang S, since the 1940s tutug rice oncom been presented as friend breakfast. Initially, says Adang, the oncom just burned and added salt , no flavored stuff.
According to Caraka Sundanologi Pupuhu Bandung Adang S, since the 1940s tutug rice oncom been presented as friend breakfast. Initially, says Adang, the oncom just burned and added salt , no flavored stuff.
Oncom the fuel and be a friend to eat rice . Served with tea without sugar , usually eaten grilled oncom in the morning as breakfast friend . "The ancient Sundanese, even had a pet chicken or fish, never eating these pets. The animals arrive freshly cut during Eid , " said Adang .
Habits that make oncom Sundanese food seems to be mandatory . Certainly, in the ancient times almost every home has a habit of cooking rice tutug oncom In addition to the savory taste, manufacture tutug oncom rice is relatively easy and inexpensive .
Reference :
http://jajanantasik.wikidot.com/tutug-oncom
http://www.radioprimavera.co.id/home/index.php/component/content/article/38-header/68-tutug-oncom.html
http://dagangoncom.edublogs.org/2008/11/27/nasi-tutug-oncom-nyaris-punah/
http://www.radioprimavera.co.id/home/index.php/component/content/article/38-header/68-tutug-oncom.html
http://dagangoncom.edublogs.org/2008/11/27/nasi-tutug-oncom-nyaris-punah/
8. Indonesian Salad or Gado-Gado
Hailing from
Indonesia, gado-gado is the better-tasting ancestor of every
salad with “Asian peanut dressing.” The dressing is fiery and not too sweet,
and because it’s made from freshly roasted and ground peanuts rather than
peanut butter, it retains some textural interest. In short, it’s the perfect
summer salad: raw and refreshing but substantial enough to be a main dish,
which is how it’s generally enjoyed on its home turf in Java.
You can find an excellent gado-gado recipe in James Oseland’s book Cradle of Flavor. As I read the book, however, I became increasingly jealous of the author and his generous friends, who ply him with spicy delights as he makes his way through Indonesia. Two can play at this game, Oseland! So I went to visit a real Indonesian grandmother, Julia Suparman, owner of Julia’s Indonesian Kitchen in Seattle.
“Gado-gado” means “mixed,” explains Suparman. It can be made with raw or cooked vegetables, or a combination of the two. At Julia’s, Suparman uses mostly raw ingredients, which is the Jakarta style, but throws in some cooked Yukon Gold potato, fried tofu, and a sliced hard-boiled egg. As for the dressing, “It’s pure peanut,” Suparman says: fried whole peanuts ground with garlic, lime juice, palm sugar...and a secret ingredient. “I use water from boiling kaffir lime leaf” to thin the dressing, she reveals. Because she sells gado-gado as a vegetarian dish, she doesn’t put belacan (shrimp paste) in the dressing, and because not everyone likes it hot, she stirs in spicy sambal at the customer’s request.
The garnishes are as important to gado-gado as the vegetables and peanut sauce. Suparman sprinkles her salad with crispy fried shallots and garlic and arranges krupuk around the edge of the bowl. Krupuk are fried crackers; the most well-known are shrimp chips, but other flavors include onion, fish, and melinjo nut. As if gado-gado wasn’t already packed with flavor and texture, as you eat it, you break off bits of the assorted crackers and add them to each mouthful.
Unfried krupuk, which are best eaten within a day or two of frying, are available in Asian groceries. Freshly fried, krupuk remind me of Indian pappadams or the bubbly crust of long-fermented sourdough bread. By the time I finished my gado-gado, I was ready to ask Suparman to be my grandmother. I headed home and perused Cradle of Flavor. I found no mention of kaffir lime leaf water. You hear that, Oseland?
