LOMBOK FOOD
LOMBOK FOOD
Hi everybody !! now we will move to Lombok for another culinary. Lombok is actually near Bali but the style of food there is quite different, the food in Lombok usually taste so spicy and many people said that foods in Lombok are the spiciest in Indonesia. You must try it if you love spicy foods but I'm quite sure it will make your lips dancing and then you will drink a lot of water while sweating !! LOL
Now I'm gonna tell you some foods tat you will only find in lombok..here we go !!
1. Sup Bebalung
Sup bebalung is like a soup with beef ribs and usually people eat it with rice and sometimes extra chili although without that extra chili it already feels spicy. People in lombok said that this is not so spicy but that's a lie for me I've tried it once and it is so spicy for me so hot I was dying just to eat this one. I couldn't finish all of them and in the I only ate half because I couldn't resist anymore
just for your information information bebalung has the same meaning as bone in english so that's why the called it sup bebalung because it consist of many bones
2.Ayam Taliwang
Ayam taliwang is a roasted chicken cooked with a special sauce that made it so spicy probably the spiciest food in lombok. the age of chicken for ayam taliwang is about 3-5 months so when it comes to your mouth it feels so tender. It is usually served with rice and also water spinach. the flavour of this food is of course spicy as I've said before but it is also quite sweet.
it is named ayam taliwang because it is originally made from taliwang (someplace in Lombok)
ayam taliwang is the most favorite food for the tourists. People said that if you go to Lombok and you dont eat this one that means you have never been there. But be careful guys it is known as the spiciest food in Lombok so it will be a challenge to eat this one
SPECIAL RECIPE!!!
OPOR AYAM RECIPE
Ingredients:
- 1 chicken (1 to 1½ kg)
- 8 tablespoons groundnut oil
- 1 large onion
- 2 cloves of garlic
- 1 teaspoon trassi
- 200 ml water
- 1 dessertspoon goela Djawa
- 300 ml Coconut milk
- pepper, salt & kecap manis
- 4 hard boiled eggs
Bumbu's
- 4 kemiri nuts
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon laos powder
- ½ teaspoon turmeric
Preparation:
Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.
In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.
Serve with boiled rice and atjar.
WEST JAVA FOOD
West Java Food
Hey all, welcome back to our blog! After the several post about the Indonesian food, lets go into West Java. Located in the West of Java island, many delicious food are come from this place. With the capital city is Bandung, this is the place to find any Sundanese food. Want to know what is the food? lets go!
1. Siomay
Siomay is an Indonesian cuisine which is influence by Chinese people who have immigrated to Indonesia since a very long time. The word Siomay came from chinese word shaomai which is traditional chinese dumpling which we very well know as dim sum.
In Indonesia, siomay can be steamed along with tofu, cabbage, potatoes and bitter gourd or bitter melon. Normally this cuisine is served or eaten with peanut sauce, sweet soya sauce and lime juice while normally dim sum can be eaten only by dipping the siomay in chilly sauce.
2. Nasi Timbel
Nasi timbel is a hot steamed rice wrapped inside banana leaf. It is a traditional Sundanese cuisine from West Java. The heat of hot-cooked rice touches the banana leaf and produced a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side dishes such as fried chicken, empal gepuk (fried beef), jambal roti (salted fish), tahu goreng, tempeh, salted duck egg,sayur asem, with lalab and sambal.
Thanks for seeing our blog! see you next time! :D
HELLO JAKARTA !!
HELLO JAKARTA !!
Hello there bloggers and food lovers especially Indonesian food !! now we will move to Jakarta for this section. Just for your information Jakarta is the capital city of Indonesia and Jakarta is a metropolitan city, many Indonesians said that you can do everything and you can find everything there WOW !! AMAZING ISN'T IT. Even though nowadays many cultures have assimilated in Jakarta but Jakarta also has its own traditional food. Let's just go to the food section, I can't wait for this because I was born in Jakarta I'm pretty excited LOL
1. Roti Buaya
Here we go buddy !! roti buaya is a bread that looks like a crocodile for the taste actually it's not really special just like the other breads the difference is just its appearance. It is usually made for the marriage just for their tradition. you might questioning why because it seems quite weird but actually it symbolize for a long last marriage. Because believe it or not crocodiles will only have one spouse for their entire life and people of jakarta want to be like that. so after all it is appreciated for its symbol not for the taste. quite romantic actually
2. Kerak Telor
kerak telor is like a omelette. It is made from glutinous rice cooked with eggs served with fried shredded coconut and fried shallots. You can also choose whether you want to use chicken eggs or duck eggs but usually people prefer duck eggs
these days it's quite hard to find the seller of kerak telor but when it comes the jakarta fair ( the celebration of jakarta independence day) there will be a lot of them. You will find it everywhere !! it's like every 5 steps you will find a seller especially in the PRJ ( some place to celebrate jakarta fair ). Massive amounts of them them it's crazy !!
THANKS FOR READING! SEE YOU IN OTHER POST :D
SWEET DESSERTS
INDONESIAN SNACK
INDONESIAN SWEET DESSERTS
1. ONDE-ONDE
Ode-onde is ball-shaped snack with sesame seeds in the outer shell and filled with peeled sweet green beans. This sweet crunchy snacks fried in a pan with a lot hot cooking oil. These snack usually enjoyed with warm tea in the afternoon or for a light meal at a family gathering or formal events like weddings and thanksgiving. To make the onde onde I usually require tools such as food scales, steamer pot, and frying pan. To make this snack is easy, just need patience when shaping the dough to a ball shape
2. DODOL
 |
| DODOL |
Dodol is a toffee-like, sweet food delicacy popular in Indonesia, It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 9 hours to cook dodol. During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma. The dodol is completely cooked is when it is firm, and does not stick to one's fingers when touching it.
3. KOLAK
 |
| KOLAK |
Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.
4. CENDIL
Cendil is sweet rice and coconut cake and riceflour-based small glutinous cake, sweetened with sugar, moulded and colored. Served with fresh grated coconut
 |
| CENDIL |
SPECIAL EDITION!
SPECIAL EDITION !
VEGETARIAN FOODS IN INDONESIA
Hi, for those vegetarian people do not need to worry any more about vegetarian food in Indonesia. Now we have hundreds of places that serve a delicious vegetarian food. And even outside of these places people can see a traditional Indonesian food, which is also vegetarian food, such as gado-gado, pecel, and karedok.
1. PECEL Is an Indonesian sauce based on chillies, peanuts, tamarind and coconut sugar. It is commonly served over boiled vegetables. It is similar to the sauce used in Gado-gado.
 |
| PECEL |
2. KAREDOK is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, Thai basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
 |
| KAREDOK |
3. GADO-GADO in Indonesia or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce. Another similar dish is Javanese pecel. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
Gado-gado is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches per order, in front of the customers to suit customers' personal preference on the degree of spiciness (the amount of chili pepper). However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. Many stores now offer Gado-Gado dressing in dried blocks to which simply require to add hot water, making it easier and cheaper to cook at home.
 |
GADO-GADO
THANKS FOR READING! SEE YOU IN OTHER POST:D
|
Subscribe to:
Posts (Atom)