INDONESIA FOOD RECIPE AND COLD, FRESH DRINK RECIPE

Indonesia consists of many islands and many provinces. There are five big islands and more than thirty provinces altogether, and each provinces has its own unique traditional foods.

Jakarta, the capital city of the country, or as its original people called as Betawi, has Kerak Telor as its traditional food. This food can not be easy to find now a days as Jakarta people like to flock to fast food restaurants and other modern foods which are scattered throughout the city. Kerak Telor would be easy to find on June and July when Jakarta celebrates its annyversary. The celebrations usually takes place at Kemayoran, and there will be many people selling Kerak Telor there. So, if you would like to try this Betawi traditional food, I would advise you to come to Kemayoran on June or July. Another food from Betawi is Roti Buaya, made of bread in a crocodile shape. This Roti Buaya usually served at a Betawi’s traditional wedding ceremony. Beside Kerak Telor and Roti Buaya, there are also Ketoprak, and Soto Betawi.
Bogor is a small town near Jakarta. Its unique traditional food is Asinan Bogor. In the contrary with Kerak Telor, you can almost find this food anytime you want. Just come to this town, ask people wherever they are, they will guide you to any place selling Asinan Bogor.
Empek-empek is another Indonesian traditional food from Palembang. This province is located in Sumatra Island. This food is so popular that you do not have to go across that island to try this one. There are many Palembang people in Jakarta or in other town selling this food.
Bandung, the capital city of West Java, has many unique traditional foods. Lalapan is one of them. Lalapan is fresh vegetables accompanied by sambal or you may also say spicy sauce. Many believe that Bandung people, usually called as Sundanese, would struggle living in a vegetarial garden because of this lalapan. Other famous Bandung traditional foods are nasi timbel, comro, batagor, peuyeum, etc. Nasi timbel is rice wrapped in banana leaves, usually served with fried chicken, lalapan, and sambal or spicy sauce. Peuyeum, which is soft and tastes sweet, made of fermented sago. Batagor, also called as baso tahu goreng, is fried meatball and tofu with peanut sausage. Gudeg is another traditional food which comes from Yogyakarta.
Gudeg is made of young jackfruit which is cooked in Javanese traditional way. Like other Javanese foods, gudeg is rather sweety than salty. Other ingredients accompanying the young jackfruit are egg, tofu, and tempe. People usually eat gudeg together with warm rice and spicy krecek. If you have a chance to come to Yogyakarta, do not miss to try this food as Yogyakarta is also known as Kota Gudeg, means The City of Gudeg. Nasi Rawon is traditional food from East Java, Recipe below will treat your appetite.

GUDEG JOGJA RECIPE
Ingredients:
• 500 g unripe jackfruit
• 500 g fat bone
• 350 g bony chicken or scrawl
• 6 eggs, boiled and peeled
• 400 ml squeezed coconut
• 400 ml water
• 200 g brown sugar, slice thinly
• 10 laurel likes
• 10 small chilies
• Salt as necessary
Grinded spice:
• 18 cloves of garlic
• 6 onions
• 5 grains kemiri (fruits of candlenut tree)
Directions:
1. Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in
order to get softer meat.
2. Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.
3. Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galangale in steamed pan.
4. Pour spicy squeezed coconut into pan. Add some water until they are soaked.
5. Put small chilies in the top. Take out and remove when soup is getting dry.

Most some people of Indonesia in many provinces also like breakfast in the morning with a fried rice not also in the morning but in night too fried rice also be favorit food for people of Indonesia. Fried rice have kind of variation mixed with kind ingredients fried rice still dilecious to eat like steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning, fried rice ayam sobek, freid rice campur, fried rice kambing,and much more variation of fried rice in Indonesia and this some recipe of fried rice ussualy make in Indonesia for breakfast for family or for you self.

FREID RICE RECIPES
1. Mix fried rice.
Ingredients :
• 100 g chicken flesh
• 100 g prawn
• 2 sdm cooking oil for cooking
• 2 fang of garlic, chop up.
• ½ item of leek, chop up
• 2 big red chili, thorw the seed and chop circular
• 75 grain of freez pea soak with the warm water
• Salt
• 400 g rice
• Onion shallot fry for spreading
How to make :

Chop the flesh chicken size measure dice, casting a side. Pare the parwn then throw away the
tail, casting a side. Heating the cooking oil and then cooking the leek until smell good and wil
put in big red chili, pea give porth and salt. Put in rice, cooking the rice until substance mixed
flatten. Lift and spreading fry shallot.

2. Fried Rice With Chicken Heart And Gizzard.
Ingrediants :
• 2 coupel chicken heart and gizzard.
• 1 mata tamarid java
• ½ sdt salt
• 2 sdm cooking oil for cook
• 4 onions
• 3 cloves of garlic
• 2 red chielis slice thinly
• 2 green chielis slice thinly
• 1 sweet corn and take just a seed
• 2 egg
• 450 g rice
• Salt as necessary
• ½ sdt peaper
• ½ sdt instant broth chicken
• 3 sdm sweet ketchup
• 3 sdm frying onions
Direction :

Boiled heart and chicken gizzard with tamarid java until soft. Take out then cut and set aside. Saute the unions,
garlic, red chielis, green chielis and sweet corn until fragrance. add chicken heart, gizzard and egg while straight
stir until the egg cooked. Enter rice while stir, give salt, peaper, chicken broth and sweet ketchup. Stir until it is
mixed, lift and spreading with frying onions.

3. Fried Rice Pejampongan
Ingredients :
• 75 g shirmp
• 75 g chicken meat
• 2 grain egg
• 3 sdm margarine for cooked
Softer ingredients :
• 3 red chielis
• 3 cloves of garlic
• 4 onions
• ½ tomato
• 1 sdt terasi (condiment made from pounded and fermented shrimp or small fish)
• 2 grain kemiri
• Salt as necessary
Ingredients :
• 2 stik of onions leaf slice thinly
• 400 g white rice
• ½ sdt penyedap as you like
• 2 sdt sweet ketchup
• Pelengkap : cassava friying, onions friying, pickles cucumber
Direction :

Remove shell shrimp then cut in half the back shrimp and set aside. slice chicken meat, set aside. Shake the egg
then make thin omelette. Roll the egg during still hot then set aside until not longer hot, slice circle thick 1 cm,
set aside. Heating margarin then tumis (a culinary procedure similar to sautéing but at a higher temperature) soft
ingredients until cooked, enter shrimp and chicken meat tumis until cooked. Add onions leaf. Enter white rice,
penyedap, and sweet ketchup. Stir until ingredients it is mixed and lift dishes laid on the table with cassava
frying, frying onions, and pickles cucumber.

Indonesia also have kind drink recepies, for a hot territory like Kalimantan a cool and fresh drink like es kelapa campur, es soda buah, es rambutan kacang tanah, susu soda lemon and es lemon mint soda is the favorit most people in east Kalimantan. Although most the drink not easly find in small shop (warung makan) but we can make in home. People in Kalimantan like make self the fresh drink at home.

FRESH AND COLD DRINK RECIPE
1. Ridged longitudinally / star fruit taste tamarind ice.
Ingredients:
• 250 g sweet ridged / star fruit, slice.
• 2 instant tamarind drink ready to use.
• 4 spoon for food honey.
• 200 g ice rock.
Direction :

Blender the instant tamarind drink with sweet ridged / star fruit and then filter. Add honey and then put in ice
rock. Dishes laid on the table the drink.

2. Rambutan and bean ice.
Ingrediants :
• 500 g bean, boiled until cooked.
• 220 g instant in cans sweet rambutan no water.
• 1.000 ml drink water.
• 375 ml rambutan water from instant in cans.
• 12 cm ginger, burn and bruise.
• 6 grain cengkeh.
• 6 cm cinnamon.
• 70 g sugar.
• Ice rock.
Direction :

Boil water, instant in cans rambutan water, cengkeh, cinnamon, and sugar until the sugar soluble in stamed pan.
Add bean and boil until boiling. Pour in glass and add the rambutan also put in a rock ice. Dishes laid on the
table the drink.

3. Coconut mix ice.
Ingredients :
• 500 ml water.
• 350 g palm sugar water.
• 200 g coconut water with flesh, stratching wide.
• 250 g kolang – kaling (the fruit of the sugar palm).
• 1/8 spoon of tea salt.
• 3 item jack – fruit, slice long.
Ingredients for santan (milk squeezed from coconut) gravy.
• 300 ml santan from ½ coconut.
• 1 item leaf pandanus.
• ¼ spoon of tea salt.
Ingredients for complete :
• 150 g instant cendol (doughy rice – flour droplets used in cold drink).
• 200 g fruit cocktail canned set aside.
• 300 g ice.
Direction :
1. For the syrup, boil the water with palm sugar and then filter.
2. Boil syrup with coconut, kolang – kaling, and salt. Lift ,add jack – fruit and then set aside until cold.
3. Gravy santan, boil santan, leaf pandanus, and salt. Stir until boiled, set aside until cold.
4. Dishes laid with cendol and cocktail instant, then be casdaded with santan and ice.

Custom Search

Search Engine Submission - AddMe