The HIstory of Indonesia Gourmets

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. 

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

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
 

Posted :
http://darkofjoker.blogspot.com/2010/12/sejarah-gudeg-makanan-khas-yogyakarta.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.

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.

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/

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?