Senin, 21 April 2014

The special gourmet from any cities in Indonesia

"RENDANG"

In 2011 CNN International viewers voted Beef Rendang the Top among “The World’s 50 Most Delicious Foods”

A culinary presentation unique to the Minangkabau ethnic group of West Sumatera, Rendang is a spicy Indonesian beef dish originally prepared for special festive occasions. Today, however, its popularity has spread across the country and can easily be found in any Padang Restaurant all throughout Indonesia.

Rendang has also become a  favorite dish in neighbouring Malaysia and Singapore, Brunei, the Southern Philippines, Southern Thailand, and even as far as Australia, Europe and the United States. 

Although some consider Rendang to be a curry, and others a stew, real, authentic Rendang is nothing like either of the above.  If you have not yet had the pleasure, the complex flavours of Rendang could only be described as a tender, savoury, dry beef stew, layered in the rich spices of lemongrass and ginger, with a burst of chilli and immersed in creamy coconut milk.Ultimately though, you’ll have to taste it for yourself.

In the Minangkabau tradition, Rendang was served to honoured guests, and on ceremonial occasions such as births, weddings, Al Quran recitals, and much more.  In the Minangkabau culture, Rendang also has spiritual connotations since the four main ingredients symbolize each essential part of Minangkabau society. Meat, as the elders and nobles. Coconut as the teachers, poets and writers. Chilli as the religious leaders. The hotness representing the strictness of religious law.  And the spices as everyone else.

In the days before refrigeration, when wealthy Minangkabau farmers slaughtered a cow for a feast, it was often made into Rendang. Garlic, ginger and shallots, some of the main spices used in in the dish, are known to have strong anti-microbial properties and therefore serve as preservatives. If cooked properly, the rich spices and low moisture of the dish will ensure that the meat will stay good for up to four weeks, despite the country’s tropical heat. And yet another point that must be mentioned – the taste only improves with time. 

For the culinarians out there, itching to give this dish a try, bear in mind that it’s not your everyday beef stew that can be cooked up in a few moments.  Au contraire, concocting this explosively flavourful dish demands a great deal of patience, several cooking techniques, and the better part of four hours.

First, an assortment of aromatic spices are ground into a thick paste, which is then fried to bring out the flavours. Next, the meat is slowly cooked in coconut milk and the spices on very low heat, allowing the meat to tenderize and absorb the seasonings. As the liquid slowly evaporates, the cooking process is changed from a boil to a fry in the oil released by the meat during the boiling stage. The meat must be carefully stirred and monitored, so as not to be burnt or ruined until all the liquid and spices are absorbed perfectly. This technique is known as caramelizing, but using coconut milk in the place of sugar. This creates an extraordinarily flavoured coating around each piece of beef, giving it a delicious and unparalleled taste. Rendang is usually served with steamed rice, boiled cassava leaves, young jackfruit and sambal.


"GUDEG"


Jogjakarta is already known as gudeg city for most Indonesian. If you read or googling, hundreds people missed the gudeg. They love gudeg so much! If they go to Jogja, the first thing that may want to taste is gudeg.

Gudeg known as local food from Jogja, made from young jackfruit cooked with santan and kluwak for 2 hours in a big pot. Santan is water got from extract coconut and kluwak is local flavor. Sometimes the pot made from metal or clay. People say that the gudeg cooked on clay pot gets different taste, more well-done and characteristic on the aroma smells nice. Every gudeg cookers have their secret recipes; have been passed down from generation to generation. In Jogjakarta, there is a famous Kampong Wijilan which gudeg has being made on traditional way by firewood and clay pots. The other gudeg may find in Solo Street, Maliboro, Alun-alun Lor, Kaliurang Street, etc. Almost big streets on Jogjakarta have their own gudeg sellers.

Tasty gudeg will be out of this world if served with hot rice, vegetable, egg, chicken and krecek. Krecek is fried condiment mixing with santan and tempe. Tempe is local food made from fermentation of soya bean. Uncommon from the other gudeg, the gudeg mercon is spicier because of lots peppers and chilies add on. It made gudeg looks oily, redness and thick.

You can find gudeg early in the morning, at 5pm - 8 pm, being a favourite breakfast menu. Sometimes gudeg seller also open at 0.00am until 4am everyday. So it will be an early breakfast if you get there. Costumers are not served by luxury place ambience, as restaurant or fast food, but just sit at the pedestrian or at little chairs front of the food. During eat the gudeg, you can sit around with the seller or everyone come there. Some sellers has been selling gudeg from tens years ago. Take a chit chat with the seller, you'll find amazing stories behind the gudeg.


"KERAK TELOR"


Famous in Jakarta, the capital city of Indonesia, kerak telor is a traditional type of Indonesian omelet. Similar in appearance to scrambled eggs, this dish was reserved for the privileged class in colonial times but is now sold by street vendors. It is normally made with rice and duck eggs and usually topped with shredded coconut and dried shrimp.

Glutinous, or sticky, rice is always used to make this dish. Usually the rice is soaked in water hours or even a full day before it is cooked. When the kerak telor is ready to be made, the rice is partially cooked before any other ingredients are added. Afterward, the eggs are added. Though chicken eggs can be used, normally kerak telor is made with duck eggs. Salt and pepper, sugar, and chili peppers are the usual seasonings used for this dish.

No oil is used during the cooking process because cooks want the omelet to stick to the sides of the pan while cooking. When complete, the edges should be crispy and the center still soft.Kerak telor is usually cooked over charcoal, which provides additional flavoring to the dish. Shredded coconut is first toasted, then placed on top of the finished omelet. Dried shrimp or shrimp powder is also sprinkled on top, along with fried onions.

"RUJAK CINGUR"


Rujak Cingur is one of the traditional food in Surabaya, East Java. Rujak Cingur usually consists of several kinds of sliced fruitssuch as cucumbers, krai (a type ofcucumber typical of East Java), bengkoang, young mango, pineapple, and added rice cake, tofu, tempe, cingur, bendoyo andvegetables such as seedling / sprouts , swamp cabbage and long beans. All ingredients were mixed with the sauce made from shrimp paste, boiled water, brown sugar, chili pepper, fried peanuts, fried onions, salt and thinly sliced of green beans young bananas. All the sauces / seasonings are mixed in crushed.

This food is called rujak cingur for the spice processed that is used is shrimp paste and sliced cingur. This is what distinguishes the food in general rujak usually without the use of materials such cingur. Cingur salad served with extra ordinary cracker, and with the base pincuk (banana leaf) or a plate.

"RAWON"


Rawon is a JavaRawon is a Javanese black beef soup that has its origins in Surabaya, one of the provinces in East Java, Indonesia. This aromatic, richly flavored soup is one of the traditional dishes of Indonesia and is typically served over rice or glass noodles. The main spice in this dish is keluak, a black nut that is the seed of the fruit of the Kepayang tree found in the region. This spice is responsible for giving the soup its exotic, deep-black color.

This soup or stew is considered to be one of the distinctive foods of Jawa Timur and eastern Jawa Tengah. It comes with a variety of accompaniments, such as shrimp crackers, mung bean sprouts, salted duck eggs, and sambal chili sauce. Sometimes, it is referred to as Nasi Rowan or Rawon rice in Indonesia when served over a bowl of rice.


A bonanza of various flavors, this black soup is typically served with a large assortment of colorful garnishes. Some of the more common garnishes are green onion, blanched bean sprouts, and crispy shallot flakes. It may also be garnished with wedges of boiled egg and Chinese celery sticks. While it is served as a main course in both East and Central Java, there are subtle differences in both its appearance and taste in the two regions. The Rawon made in Central Java is sweeter and blacker in color than the Rawon stew found in Eastern Java.This soup or stew is considered to be one of the distinctive foods of Jawa Timur and eastern Jawa Tengah. It comes with a variety of accompaniments, such as shrimp crackers, mung bean sprouts, salted duck eggs, and sambal chili sauce. Sometimes, it is referred to as Nasi Rowan or Rawon rice in Indonesia when served over a bowl of rice.


"PEMPEK"


Pempek is the best-known of Palembang's dishes. Its origin is undoubtly Palembang, however the history behind the creation of this savoury dish is unclear. According to local tradition, around the 16th century there was an old Chinese immigrant who lived near theMusi river. He noticed an abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the invention of refrigeration technology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in some tapioca and other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, where apek is a Chinese slang word to call an old man. The food is known today as empek-empek or pempek.

Another theory suggests that pempek was a Palembang adaptation of Southern Chinese ngo hiang or kekkian (fish slice) as a surimi (魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.


Sumber:
http://en.wikipedia.org/wiki/Pempek

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