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it is named ayam taliwang because it is originally made from taliwang (someplace in Lombok)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.
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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 !!
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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
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| 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
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| 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
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| 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.
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| 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.
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| 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.
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GADO-GADO
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BALINESE FOODS
Balinese Food
Hey hey there! After you seen the differences food between another region in Indonesia, lets go now into Balinese food. Everyone know Bali. This island are located in Indonesia, but the sad fact is people just know Bali but didn't know Indonesia! Wondering why? Me too :),
By the way, besides Bali have many exotic beaches around the island ( one of them is Kuta! I bet all of you know them :p ) and the other beautiful destination like a Kintamani and Ubud. Many people come to bali, but specially overseas people isn't what is the Balinese dish. Usually they eat the another Indonesian food, such as nasi goreng, nasi padang and any other else. In this post I will introduce some of the Balinese food. So, check it out! :D
1. Babi Guling ( Roasted pick )
2. Betutu
Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil. This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali.
Thats all for Balinese dish. Thanks a lot to read it. Ciao! :D
KALIMANTAN FAVORITE DISHES
KALIMANTAN FAVORITE DISHES
Kalimantan is an island located in the middle of Indonesia, and 1/3 of it is belonged to Borneo Island. Kalimantan has tropical forests, rich natural resources, and exotic flora and fauna. There are four provinces of Kalimantan which are East Kalimantan, South Kalimantan, Central Kalimantan and West Kalimantan.
These are the following favorite dishes of Kalimantan :1. Soto Banjar
2. Patin Bakar (Grilled River Fish)
3. Yellow Rice Mountain
Yellow Rice Mountain is a special food from Kalimantan, this food usually served in the special event.
SPECIAL EDITION FOR YELLOW RICE MOUNTAIN :))
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MALUKU AND PAPUA SPECIAL DISHES
SPECIAL DISHES FROM MALUKU AND PAPUA !
Introduction to MALUKU AND PAPUA:))
The Province of Maluku is blessed with fabulous sea gardens, idyllic, tropical beaches and spectacular landscapes rich with an enormous variety of endemic plant and animal species. Maluku is also remarkable in that it lies across the most visible zone of transition between Asian and Australian fauna and flora, and also because of its Malay-based cultures of western Indonesia and Melanesia. While, Papua is a land of exceptional natural grandeur. Its jungles are among the wildest, most impenetrable in the world. Eternal snow capped mountain ridges more than 5,000 meters high, with walls plunge hundreds of meters down onto floors filled with small glacier lakes. It has scenic beaches in abundance as well as immense stretches of marshlands. Cool grassy meadows lie at the foot of the towering mountains. Rivers cut through dark forests until their sluggish, crocodile infested mouths disgorge the water into the sea.
11. Papeda is sago porridge that made from sago-flour. It looks like glue. Sago-flour usually is made by the natives of Papua. It is made from trunk of sago tree (Metroxylon sago Rottb.).That is why sago-flour contains much carbohydrate.
2. Asida is made from wheat flour, brown sugar, butter, and cinnamon powder mixed with a little cardamom. Asid sometimes served at a particular event.
SPECIAL EDITION : HOW TO EAT PAPEDA (TRADITIONAL FOOD FROM PAPUA)
Papeda is special food from Papua. Many people from out of Papua or Maluku will get difficulties to eat papeda. Even some of them cannot eat it at all. It usually happens in the first time eating papeda. We need some technics to eat this traditional food. Way to eat papeda is unique. We don’t need your teeth to chew it. We only need to swallow it. As this video above shows people try to eat papeda. Enjoy it! :))
THANKS FOR READING! SEE YOU IN OTHER POST :D
THANKS FOR READING! SEE YOU IN OTHER POST :D
Central and East Java Food
Central and East Java Food
Hey everyone! Welcome back to our blog! After you seen the food from Sumatra and Sulawesi island, now we move into Java island. Are you exciting? I hope so. Anyway, now we are going to Central and East Java and discover more about their speciality dish in there.
First we going to Central Java. Located in central of the Java island, central Java have many good traditional food in there. Usually their food get some influence from Keraton Jogjakarta ( kingdom of Jogjakarta) and Kasuhunan Surakarta ( Kingdom of Surakarta). There is some example of Central Java food :
1. Nasi Gudeg
2. Nasi liwet
This food is come from Kesuhunan Surakarta. What nasi liwet is special is located on their rice. The rice is cooked with some spice, like coconut milk, little anchovy and sereh. Usually people eat this rice with opor ayam, sambal manisa and opor tahu.
Next, lets going to the East Java. Located in East of the Java island, their food are influence from the Kerajaan Majapahit ( Kingdom of Majapahit). Here is their some speciality dish :
1. Nasi Rawon
2. Bakso
Bakso is one of the famous dish in East Java. Come from Malang, bakso now can easily found in Indonesia and sometimes in Australia! Anyway, Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to theChinese beef ball, fish ball, or pork ball.Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles,bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crispwonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen foodcommonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng,nasi goreng, or cap cai recipes.
Are you feel hungry now? :p. Thanks for reading and see you in other post!
SULAWESI'S FOODS
Delicious taste of indonesian foods :SULAWESI !
In indonesia, Sulawesi is one of the four larger Sunda Islands
and the world's eleventh-largest island. The island is subdivided into six provinces: Gorontalo, West Sulawesi, South Sulawesi, Central Sulawesi, Southeast Sulawesi, and North Sulawesi. West Sulawesi is a new province, created in 2004 from part of South Sulawesi. The largest cities on the island are Makassar, Manado, Palu, Kendari and Gorontalo.
There is a list of the most popular indonesian foods that come from different part of SULAWESI.
1. Gorontalo
The most popular food is BINTE BILUHUTA.
2. West Sulawesi
Sup Lobster Kelapa Muda from (West Sulawesi) is a West Sulawesi traditional soup which is rich with marine resources. The soup has rich flavours since so many seafood ingredients in it, namely, fresh lobster, squid and shrimp enriched with fresh pumpkin and tasty broth soup and fresh young coconut, which can be tasted not only the coconut water, but also the pieces of coconut meat.
3. South Sulawesi
1. Coto Makassar
Coto Makassar is the traditional food of Makassar in South Sulawesi. It is asoup with sliced beef and cow’s intestines which have been boiled inside. It is served with ketupat (boiled rice packed in woven palm leaf). A visit to Makassar will be incomplete without a try of this dish.
2. Sop Konro
Sop Konro or beef rib soup is different from any other soup you may have tried before. Apart from the big chunk of beef and its massive bone, this soup rich of spices, such as black nuts or keluak in local tongue that can only be found in Indonesia, Singapore and Malaysia. Eat with rice and sambal (chili sauce) for the ultimate Indonesian taste.
3. Pisang Epe
Makassar is also famous for its pisang epe, a traditional pastry made from banana (pisang is Indonesian for banana). Grilled bananas are coated withpalm sugar, and are served with durian. When you are in Makassar, don’t forget to visit Losari Beach where you can find street vendors selling pisang epe.
4. Es Palu Butung
Es palu butung is another Makassar’s pride. Like pisang epe, it is made fromripe bananas that have been steamed and peeled. The bananas are then served in a plate and coated with sauce made from rice flour, coconut milkand vanilla powder. Lastly, ice cubes and red syrup are then added to make the heavenly taste.
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