Archive for the ‘Indonesian Food’ Category
Javanese Palm Sugar Pudding
October 12th, 2011 | 
Author: 
Ingredients
500 ml water
180 gr javanese palm sugar, grated or chopped
3 sdt agar-agar bubuk
1 pandan leaf
300 ml coconut milk
1/4 tsp salt
Posted in asian food, Bali, dessert, Indonesian Food, Recipes | 
Tags: agar agar, mixture, ml coconut milk, palm sugar, pandan, refrigerator, sugar pudding | 
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Rujak Manis (Sweet & Spicy Fruit Salad)
Ingredients:
- 1/4 fresh pineapple, peeled and sliced
- 1 granny smith apple, cored and sliced
- 1 mango (not too riped), peeled and sliced
- 1 cucumber, peeled and sliced
- 2 water apple (if available), sliced
Posted in asian food, Indonesian Food, Recipes |
Tags: dressing ingredients, fruit salad, fruits, rujak |
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Regional Cooking in Indonesia
Tropical fruits, including durian, mangosteen, jackfruit, salak, bananas, and coconuts, grow throughout Indonesia and have become an important part of the country’s cuisine.
Regional Cooking in Indonesia 1
Some foods, such as rice, sate (grilled meat on bamboo skewers), and gado-gado (a salad made from potatoes, bean sprouts, cabbage, and other vegetables), are enjoyed throughout Indonesia. But most areas have their own special ways of preparing these dishes.
Introduction to Indonesian Food 3
This hot island country is the fourth most populous nation in the world. Indonesia’s national motto, Bhinneka Tunggal Ika (“They are many, they are one”), sums it up. The islands are home to people from more than three hundred ethnic groups who speak just as many languages. In 1945 the Indonesian government made BahasaIndonesia—a language that combines elements of Malay and Javanese—the official tongue of Indonesia. But many languages and dialects are spoken on the islands. Although children learn Bahasa Indonesia in school, they often communicate at home in their parents’ language.
Introduction to Indonesian Food 2
Millions of years ago, volcanoes beneath the ocean floor created the 17,508 islands that make up the country of Indonesia. The world’s largest archipelago, or group of islands, Indonesia stretches between Australia and Asia. Its larger islands include Sumatra, Java, West Timor, Flores, Bali, Sulawesi, part of Borneo, and the western half of
New Guinea. Indonesia is also made up of many smaller islands. Java is home to the capital city of Jakarta, where more than 60 percent of the country’s total population lives.
Introduction to Indonesian Food 1
Indonesia, a series of islands that lie in the path of countless ancient trade routes, has long reaped the rewards of its location. Over the centuries, traders from distant lands brought new religions, traditions, and recipes to the islands. The first inhabitants of Indonesia came from the Southeast Asian mainland in 2000 B.C. These people, called the Malay, introduced rice and stir-frying, a method of cooking vegetables and meats in a bowl-shaped pan called a wok.
Turmeric Benefits – Discover the Many Benefits of Turmeric Aside From Cooking
Turmeric is a famous spice that is used in Asian, African and Middle Eastern cuisines. It is more prominent however in Indian, Bangladeshi, Pakistani, Malaysian, Sri Lankan as well as Indonesian cuisines since it is a staple part of their food preparation.
Experience Exquisite Cuisines of the Indonesian Archipelago
The most inviting part of visiting Indonesia is undoubtedly the extreme variety displayed in the food department. With affordable meals at a street side stall to a sumptuous meal at a 5 star hotel, each bite will appeal to your taste buds in its own unique way. If you would like a taste of authentic Indonesian food which is preferred by most citizens when on a low budget, ask around for ‘kaki lima’ which literally means ‘Five Feet’ – two feet of the owner and three belonging to the cart he carries. Simple dishes like fried rice, noodles and porridge are the specialties of these hawkers.
Recipes variety of typical Indonesian Rice – Part 3
NASI LENGKO (Lengko Rice)
Material:
1 block tofu, cut small dices and fried
300 grm tempeh, cut small dices and fried
150 grams bean sprouts, cleaned and boiled
1 cucumber, roughly chopped or sliced thin
1 handful chives, finely chopped
Peanut sambal:
150 grams of peanuts
2 red chilli or to taste
2 pieces or eyebird chili to taste
2 cloves garlic
2 tablespoons tamarind water
1 teaspoon palm sugar
1 cm ginger
Boiled water
Complement:
White rice
Fried onion
Shrimp crackers or vegetable crackers
Soy sauce