Thursday, 23 February 2017

FOOD AND DRINKS FROM BANDUNG-PRIANGAN - INDONESIA

KINDS OF FOOD AND DRINK IN BANDUNG-PRIANGAN
















What do you want to eat in Bandung - Priangan?

Bandung is never ending when talking about the culinary, let alone the traditional culinary away from chemicals and other harmful substances plus the relatively cheap price. A matter of taste does not doubt, not less delicious with food and beverages from abroad.

Bandung, known as the city that is very cool, cold and beautiful because it is still in a mountainous area

At this time in my article, I will share all kinds of food in Bandung-Priangan







1. Ambokueh

We know Bandung is a storehouse of snacks and food are much in demand. One typical meal Bandung is Ambokueh (Ambokue) which is a kind of food made from rice flour and then given campurang toge goreng, lapciong, ears, ngohiong, sekba and then given a cucumber vegetable liquid seasoning. This food reminds us with Rice Mix Hainam, but served without rice. Of course the food is intended for non-moslem.

Ambokueh






2. Bajigur

Bajigur is the traditional drink of the Sundanese people of West Java, Indonesia. Its main ingredient is palm sugar and coconut milk. To add to the enjoyment mixed too little ginger, salt, and vanilla powder.

Drinks were served warm is usually sold together Bandrek, boiled beans, boiled potatoes, klepon, etc. in one wagon. In the presentation, sometimes coupled with a bit of back and forth (or so-called cangkaleng in Sundanese) thinly sliced. Bajigur most fit to be enjoyed times of rain or cold weather.

Along with the times, Bajigur made in the form of a powder living instant brewed using warm water, the goal that can be enjoyed practically anytime and anywhere without having to bother making Bajigur traditionally.

Bajigur







3. Bala - Bala

Bakwan is fried food made from vegetables and wheat flour are common in Indonesia. Bakwan usually refers to a snack of fried vegetables are usually sold by peddlers fried. The material consists of sprouts, chopped cabbage (cabbage) or sliced ​​carrots, mixed in a batter of flour and fried in cooking oil that is quite a lot. In West Java bakwan called 'plagues'. Bakwan similar to Japanese cuisine Yasai tenpura (vegetable tempura).

Bakwan actually originated from China were clearly visible on Bak word meaning meat. This is similar to other foods that have the same origin as Bakpao (Bread, Meat contents), Bakso (meat balls), noodles (noodles Meat), Bakpia (Cake bacon green beans), Bacang (Food Meat Count).

At the time of the trade and cultural exchange in Indonesia, food recipes also mingle thus affecting the traditional cuisine of the moment. Bak's own use of the word is still used mainly though Bakwan no longer contain meat / shrimp.

There are also opinions that Bakwan is another name of Meatballs, understood the meaning of the word "like" is the meat while the "wan" meaning round so Bakwan meat means unanimous. while Meatball meaning of the word in the "tub" is the meat and "so" is made round. So Meatballs means meat that is being made round. For example, the use of the word bakwan for meatballs is Bakwan Malang. They argue the mention Bakwan on fried bala bala TSB is misguided old one in amini by society.

Bala - Bala







4. Bandrek

Bandrek is the traditional drink of the Sundanese of West Java, Indonesia, which is consumed to increase body heat. This drink is usually served cold weather, such as in times of rain or night. The basic ingredients bandrek most important is ginger and brown sugar, but in certain areas usually adds its own spice to reinforce the warm effect given Bandrek, such as lemongrass, pepper, pandan, chicken eggs, and so on. Milk can also be added depending on one's taste. Many people believe that Indonesia bandrek can cure ailments such as sore throats, coughs, and so forth. In Bandung, usually the seller adds a dash of coconut dredged for more flavor from the Bandrek. Bandrek usually consumed along with boiled beans, boiled sweet potatoes, and fried.

Bandrek







5. Batagor

Batagor (acronym of meatballs fried tofu) is typical snacks Bandung which adapt the style of Chinese-Indonesia and is now known to almost all regions in Indonesia.

In general, these snacks are made from softened filled out the dough made from mackerel fish and tapioca flour and shaped like a ball with fried in hot oil for a few minutes until cooked. Other variations are dumplings are fried and served with batagor coupled with peanut sauce, soy sauce, chili sauce and lime juice as a supplement.

Batagor







6. Cake Brownies

Cake brownies are kind of snack cake made of chocolate coating that way made by steaming or baking. If mothers included recipes Indonesian fans, would never take the name of brownies. There are so many types of brownies that are around us, there are brownies there is also baked brownies.

Cake Brownies







7. Cireng

Cireng is the name of the food that comes from the Sunda region precisely Bandung. The food is usually prepared by frying and is made from raw starch and tapioca flour. Cireng is the name of the food is very famous and popular, especially Sunda region. Foods that have a variety of flavors ranging from sausage flavor, the taste of chicken, meatballs taste and flavor of the cheese are also many more kinds of other flavors. Cireng name has now spread throughout the region in Indonesia, because it tastes good price is also relatively very cheap.

Cireng







8. Chocolate Nougat Suzanna ( Coklat Nougat Suzanna )

Hearing brand Suzanna, perhaps imagined in the mind is the song Susanna his or Suzanna Art Company, Indonesian horror queen. But now Ulinulin not discuss the title track as well as Indonesian horror queen. Chocolate Nougat Suzanna is a parallelogram-shaped chocolate nougat, wrapped in paper seals like aluminum da tones of paper with Suzanna. Hawker is used frequently encountered in Bandung, especially in large shops and supermarkets.

Chocolate Nougat Suzanna







9. Colenak (Tape toasty brown sugar coconut sauce)

Colenak are snacks to eliminate hunger temporarily. Snacks are also often called a fuel made from the tape peuyeum or fermented cassava. The first time this snack was introduced by a man named Aki Murdi in Bandung in 1930. The birth of Bandung was the first place belongs to Indonesia's refreshments.

Colenak






10. Combro

Combro or sometimes called comro or GEMET is a typical food of West Java. Combro made from grated cassava formed round the inside is filled with chili oncom then fried, because that is named combro which stands oncom in jero (Sundanese (However, the name traditional combro not comro), means: oncom inside, as well as with GEMET stands dage dage saemet means in which mean more or less the same. the food is more delicious eaten while still warm.

Combro







11. Cendol 

Indonesia Cendol a typical drink made from rice flour, served with shredded ice and liquid brown sugar and coconut milk. The taste of this drink is sweet and savory. In the area of ​​Sunda drink is known as cendol while in Central Java known as ice dawet. Evolving popular belief in Indonesian society that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese, and Indonesia; this refers to the sensation felt when grain jendolan cendol through the mouth when drinking baklava.

Rice flour mixed with green colored and printed with a special filter, so that the shape buliran. The dyes used are natural dyes originally from pandanus leaves, but is now used artificial food colorings. In Sundanese, cendol made by sifting the flour steamed rice colored with suji leaves with a sieve to obtain oval shapes that taper at the ends. In Sundanese, cendol drink called 'nyendol'.

This drink is usually served as a dessert or as a snack. In accordance served during the day.

Cendol





12. Doger Ice

Doger Ice is one of cold coconut milk which is often found in Bandung, West Java. Although ice doger from Cirebon, ice doger can also be found in major cities in Indonesia, such as Jakarta, Malang and Surabaya. In addition to good taste, ice doger also good to drink in places that are hot. Ice doger also delicious when taken after exercise. Ice doger based milk and grated coconut, plus the tape, black rice, avocado, and others.

Doger Ice






13.Goyobod Ice

Goyobod Ice is one cool drink Sundanese contain hunkue dough chewy or sago palm with coconut milk, sweetened condensed milk, and given ice shavings. Es goyobod usually given a few extra appendages, such as avocado, coconut, bread, peyeum, a Chinese girlfriend, or fro.

Goyobod Ice






14. Gehu

Gehu is a snack made from Tofu are then mixed into the dough of flour and stuffed with bean sprouts. Gehu is one of the people confectionary Sunda, Bandung, West Java, from "old-fashioned" or first really. The raw materials used are stuffed fried tofu sprouts, commonly eaten with cengek / cayenne pepper.

Food is also now a modification, for example, spicy Gehu, Gehu Mayo, Gehu seasonings, and others. Gehu this spicy difference with Gehu usual is from the contents were added a little cayenne pepper chopped, while Gehu Mayo is Gehu were smothered in sauces Mayounaise, and Gehu seasoning is Gehu cut and fried dried and given a seasoning powder as seasoning, Balado, cheese, BBQ and others. Now Gehu also not only wrapped flour dough, but there is also a kind Gehu wrapped in spring roll skin or dumplings.

This Behu making material itself is arguably a bit and easily available in the market around where you live, especially those of you who are in the city of Bandung, West Java. Here we share recipes Gehu deliberately not just for the people of Bandung alone, but the whole of the public throughout the country.

Gehu






15. Gepuk

Obese is a typical food Sundanese of West Java which is made of beef, tasted a bit sweet and savory. Usually obese made with beef, sliced meat fibers and the direction of the half-boiled mateng, then in o'clock pm until slightly tender. Tender meat that had been soaked into santan.kemudian seasoning mixed with boiled again until the coconut milk will be served Gorenglah menyusut.Jika obese with a little oil until browned and angkat.Gepuk will be better in the meal with warm rice and sauce that we provide.

Gepuk Meat







16. Grilled Carp ( Gurame Bakar )

Grilled fish does have a distinctive taste that is out of a sense of combustion. The grilled fish is very much loved by everyone in every walks of life. In addition to good taste, grilled fish also can increase appetite. The grilled fish is a favorite food for the family. There are several types of fish that can be burned with a delicious taste, one instance of carp that will be presented at the time of writing this article. Carp will be our fuel by having a sweet nutty flavor that is delicious and savory. For those of you who want to try it, please make grilled fish on their own without having to buy so that the results are more fit and suit your taste.

Grilled Carp







17. Grilled Corn

One of the most delicious snacks to be enjoyed at night and during cold weather is grilled corn. Especially when enjoyed in romantic moments as a couple, kongkou with friends and moments of the most exciting to eat corn is when welcoming the new year, mountain climbing and other cold moods for example, when the rainy season.

Grilled Corn







18. Karedok

Karedok or keredok is one of the specialties of Sunda in Indonesia. Karedok made with vegetable raw materials, among others; cucumber, bean sprouts, cabbage, beans, basil, and eggplant. While the sauce is peanut sauce made from red chili, garlic, kencur, peanuts, tamarind water, sugar, salt and shrimp paste.

Karedok







19. Kelontong

Kolontong is food Typical Indonesian That comes from the Regional Sundanese of West Java These foods will be our Meet In areas Banten, Cianjur, Sukabumi, Bandung And Other Areas in West Java Besides felt that Sweet and Crunchy Kolontong can also be used as food snack as a friend for coffee. Sundanese people usually make Kolontong when the great days like Eid, a celebration, and other events, although relatively rare Kolontong price is still relatively affordable.

Kelontong







20. Eclairs

Eclairs is a round cake with a cavity containing fla (custard), custard, or meat. Eclairs with custard or custard served contents after cooling in the refrigerator, because the custard or custard made from raw milk easily become stale. Profiterole in French called choux à la crème. Cake round shape like cabbage makes this cake called choux (French for cabbage).

Unlike the sponge cake dough and cake, cookie dough whisk sus is not derived from eggs or butter with sugar. Profiterole dough (pate à choux) made of flour added to the mix water cooked with margarine or butter until boiling. Chicken eggs are added one by one in the batter, stirring until dough does not stick to the pan. Profiterole dough not using blowing agents such as baking soda or baking powder. Shaker cake (mixer) is only used in order to inflate the better the cake when baked.

The oven used to bake eclairs to be very hot (220 degrees Celsius). Heat oven to change the high moisture content in the dough into steam. The eggs in the dough to form a thin cake framework, while vapor trapped in the dough to make a cavity in the interior of the cake. The dough is nearly identical to eclairs used to make pastries like, for example: croquembouche, eclairs, beignets, and gougère.

Some modifications profiterole also continues to grow, so that the shape of eclairs no longer round, there is also profiterole already formed into the shape of swans. There is also a dry sus sus wet, depending on how they are presented.

Eclairs







21. Lotek

Lotek is a Javanese cuisine which are found throughout the island of Java. One is the famous Lotek Lotek in Mrican COLOMBO, Yogyakarta. Lotek is almost the same as the Gado-gado, namely foods such as fresh vegetables stew is watered dressing in the form of peanut sauce blended seasonings. Its uniqueness, as a sauce on the side nuts are often added tempeh and the marinade is added shrimp paste, brown sugar, and garlic. In general, lotek sweeter than pecel or Gado-gado.

Lotek can be served with rice cake or warm, accompanied by crackers and fried onions.

Lotek







22. Noodles Shake

Noodles Shake is flavored beef broth noodle dishes typical of the city of Bandung, West Java. This dish consists of yellow noodles served in broth thick veal, sliced kikil (cow foot tendon), sprouts, meatballs, lemon and sprinkled with chopped celery, leeks and fried onions. Some recipes may add veal tripe.

The term shake in the name of this dish refers to the cooking process, the shuffle-ngocok noodles in a metal container perforated, perforated handled, as he dipped it in hot water. Mi types used are yellow noodles softer textured sprawl.

To add flavor, can also be added to soy sauce and sambal. Dishes were similar but somewhat different from Cirebon city called koclok noodles.

Noodles Shake







23. Misro

Misro is typical food of West Java which is made from grated cassava that the inside is filled with brown sugar and then fried, because that is named Misro which stands fishy in jero (Sundanese, meaning: sweet on the inside). The shape is rounded and the food is delicious when eaten warm.

Misro







24. Rice Lead ( Nasi Timbel )

Rice Lead Or in Sundanese are Sangu Timeul is the cuisine of Indonesia Sundanese, West Java, Rice Lead together with rice in general, but timbel rice wrapped in banana leaves, and also rice used was rice fluffier in Sundanese, usually rice which is used for Rice Lead is kind Bagolo Rice or Red Rice mixture.

Rice Lead ( Nasi Timbel )







25. Pepes Goldfish ( Pepes Ikan Mas )

Fish cooked in a way dipepes has a soft texture, a savory flavor and distinctive aroma pepes strong fish. Basically, all kinds of fish consumption can be cooked by pepes. However, the most widely used fish to be cooked spiced usually are carp, mackerel, carp and other fish of various types of fish both marine and freshwater fish.

Steamed fish is a cuisine that goes to all the levels or levels of society, from lower class to upper class. How to make steamed carp Sundanese is quite simple and the ingredients the recipe is fairly easy to obtain to make steamed fish is often used as a menu mainstay at various restaurants. In addition, the delicacy tastes create a menu that one is favored by many people.

Pepes Goldfish







26. Pepes Mushrooms

Pepes is one way to cook the usual process wrapped in banana leaves. Pepes mushrooms recipe that we will make it this time. Pepes mushrooms are tasty meal which is usually always available over the kitchen table. The food is very easy for we have created with materials that are easily obtainable also requires only a spice that is already available in the kitchen. Pepes mushrooms this time we will make by having a delicious spicy flavor. Mushrooms that we'll use is the oyster mushrooms are indeed many dipasarannya. Besides dipepes, mushrooms can also be processed into other types of cuisine trending, eg, made into crispy mushrooms, sauteed mushrooms, and so forth. All processed mushrooms though cooked any way will surely manghasilkan good taste and delicious.

Pepes Mushrooms







27. Meatball Bondon ( Perkedel Bondon )

Initially referred to as meatball patties Kostes. But since it open a new night, gradually Bondon name changed into patties.

In Sundanese, "Bondon" actually has a negative connotation because it means "female sex workers". According to local residents, the name 'fritters Bondon' is given karen before the time of financial crisis, this meatball customers are mostly women returning from discotheques.

But this time, 'fritters Bondon' has customers from different circles. On average that came were students. But not infrequently also the families who come to taste the cakes are sensational.








28. Peuyeum

Tapai fermented cassava is made from fermented cassava. The traditional food is popular in Java and is known all over the place, ranging from West Java to East Java. In West Java, fermented cassava known as peuyeum (Sundanese).

Tapai manufacture involves cassava as a substrate and fermented yeast (Saccharomyces cerevisiae) were massaged to tubers peeled. Basically Tapai is undercooked food after going through the process of steamed or boiled. There are two manufacturing techniques produce regular Tapai, wet and soft; and fermented dry, the more legit and can be mounted without damage. Dry Tapai popular Priangan north (Purwakarta and Subang), and is known as unique souvenirs of this region (known as peuyeum hanging, because they are traded by hanging.).

Tapai another production center is Bondowoso, East Java.

Peuyeum






Thursday, 16 February 2017

FOOD AND DRINKS FROM BANTEN - INDONESIA

16 KINDS OF FOOD AND DRINK IN BANTEN
















Culinary what is most favored in BANTEN ?

Banten Province is a province located on the western tip of Java island. Province which stood since 2000 is known by a variety of attractive tourist and rich history. However, who would have thought it Banten store a variety of culinary specialties no less delicious culinary-typical culinary another province. Curious? Here's his review.






1. Ayam bekakak / chicken bekakak

Bakakak chicken is processed whole chicken that is grilled to advance in ungkep with sweet spice blend. In the area of West Java, bakakak chicken is served on special days such as the day of the wedding and circumcision. This bakakak chicken in simbolkan as alms from those who had the livelihood for the people.







2. Apem Putih / Apem White

Traditional cake with a simple display and simple is a typical white apem Pandeglang, Banten. Apem white cake has a chewy texture to the shape of cute and adorable. Sweetness contained in the joy of making pie pastry apem white refined household industry is no less competitive with processed cake factory. Processing using furnace also adds to the traditional characteristics on this cake. apem white cake dish fitted if presented during hours of casual, family and or current riungan Ta'jil fasting.

Sweetness contained in apem white cake mix is the result of a material with real sugar cookie dough and most fitting eaten while still in a warm state.







3. Cuwer / Cuwer

Cuwer green cake eaten with coconut steamed.






4. Emping / emping

Is a kind of snack chips made by crushing the raw materials (usually made from the seeds melinjo) until smooth and then dried in the sun.

Making melinjo begins with roasting melinjo, then peeled and diluted with a hammer kind of stone. These foods are produced oledih small entrepreneurs, usually melinjo produced by industrial areas, for example in the district of Klaten, Batang, Kendal regency, Central Java, Yogyakarta and East Java, namely in Magetan regency and Bantul district. Emping mostly exported to the Middle East and the United States.

Actual chips can be made from various materials, provided that the material contains enough starch. There are chips made from corn grain (by craftsmen in the area in Yogyakarta) and chips made from tubers puzzle.

Emping also included in the presentation of porridge, gado-gado, Ketoprak, and so forth. As a stand-alone snack chips are also sold in the form of chips Balado.







5. Gemblong / Gemblong

Gemblong is a kind of traditional food or traditional Indonesian cake that belongs to the group snacks. Gemblong made of glutinous rice flour dough white diuleni until smooth and round shaped like a ball. Then the dough gemblong had formed round after cold fried and coated with a solution of palm sugar. In the area of East Java gemblong known Getas. Although it has the same taste, Getas made from black glutinous rice, while gemblong made of white sticky rice.







6. Gipang / Gipang

Snacks which one is said to be one of the typical snacks Banten are sold as souvenirs. It feels crisp, sweet, slightly sticky because made of glutinous rice mixed with sugar water. Want to taste?

Arguably the ingredients for the cake gipang very simple. The main ingredient to make glutinous rice is white or red sticky rice. Once steamed, sticky rice and then cooled and washed in clean water and sticky rice was dried until dry. Well, then then fried and mixed with sugar water so that the texture is typical bit sticky when eaten.

Gipang finished and cut into thin slices. If the first gipang not have a flavor variation, gipang now made in various flavors such as pandan flavor and brown sugar. There is also smeared with peanut butter on it to give a savory taste savory tasty.

Now gipang arguably confectionary which is quite rare, not many sellers of these snacks outside the city of Serang. Even in Banten itself gipang only made in home-based industries in the villages. Though these snacks have a huge potential, because in addition to good taste gipang price is very affordable.







7. Jojorong / Jojorong

Cake jojorong is derived from the offerings, cakes jojorong is often presented in events such large weddings, circumcisions, and so forth, in the cake jojorong there are distinctive taste and exciting, especially with the fragrant aroma of the leaves suji, in added with too salty from coconut milk, it seems more interesting, one food is also quite famous food offerings, so do not be surprised if many fans cake jojorong this, if you are on vacation kedaerah offerings do not forget to enjoy this cake because rarely do we found in traditional markets

Jojorong cake is a food made from starch, rice flour and brown sugar. It feels unique and different from the typical cakes in general. But have no identity as baking cakes Indonesia Indonesia in general Jojorong cake is wrapped in leaves.







8. Keceprek Melinjo / Keceprek Melinjo

Chips and Keceprek Foods Pandeglang, Banten. When visiting Banten I was reminded of some of the food that I think only available in Banten ... but maybe just in other areas too, but not as famous as that of Banten. One of these foods made from tangkil / melinjo, I take here is Emping and Kaceprek.

Keceprek Melinjo Sweet snacks from fruits melinjo with the manufacturing process through a thin shape is not perfect, mingled with the maturity of the process so that there is a crispness to taste.







9. Lemeng / Lemeng

Lemeng is in the form of vegetable dish made of beans, bamboo shoots, tempeh, cabbage, shrimp and krecek. The origin of this dish kitchen Cilacap taste better because it uses coconut milk.







10. Nasi Bakar Sumsum / roasted rice marrow

Speaking about rice, almost across the country recognize these snacks as a staple food. Including in the city of Serang, Banten. In Serang, there are main foods made famous rice scrumptious and tasty namely marrow roasted rice. Beginning marrow roasted rice into a typical food in Serang occurred in 1941. At that time butcher animals that work in the area of ​​Serang, see the skeletal remains superfluous to left. The bone was taken home.

Turns out the bones brought attract a buyer to use the bone. The bone was broken to facilitate sales. On the inside of the bone marrow that is unused so disposed by the butcher. it is then exploited his wife. He had the idea to use the marrow to be mixed into the rice and then burned.

Rice mixed marrow and then burned it into a dish of food daily. This habit was heard in the neighborhood who are interested to taste it. This went on, until the wife must label their marrow roasted rice with a price and sell it to the city of Serang using a cart. Unexpectedly, the artificial marrow roasted rice appreciated by the public who tasted.






11. Otak-otak / Brains

Brains are foods made from mackerel minced meat wrapped in banana leaves, baked and served with a spicy sour sauce. These snacks popular in the area around the Strait of Malacca and the Strait Karimata, such as Riau Islands, Singapore, and Malaysia, but spread in various cities in Sumatra and Java. In Malaysia, Muar famous brain-brain. In Indonesia alone brains are often found in Tanjungpinang.







12. Rabeg / rabeg

Rabeg adalah masakan yang berasal dari Jazirah Arab, lalu menyebar di Banten yang terbuat dari daging kambing yang memakai bumbu sederhana. Rasanya gurih dan tidak terlalu berbahaya untuk yang menderita kolesterol karena makanan ini tidak memerlukan santan dalam proses pengolahannya

Rabeg, hidangan khas Banten ini, menghadirkan perkawinan antara kuah gurih manis dengan segarnya serai dan daun jeruk di tengah citarasa rempah pala, cengkeh dan kayu manis, membalut lezatnya jeroan usus dan hati kambing dengan daging kambing yang empuk sedap disantap. Pas buat lauk spesial Lebaran.







13. Sate Bandeng / Sate milkfish

Sate milkfish is a typical food mostly found in Banten and Serang. Food preparations of fish was introduced by the cook Kingdom of Banten in the 16th century to entertain the royal guests. Because fish has many thorns so difficult when consumed, the cook serves a fish in a different way in order to be consumed without difficulty when eating, so that creates milkfish satay and is still popular today.

Sate Khas banding is one of the culinary offerings are obliged to dinikmati.Rasa savory meat processed milkfish using coconut combined with toasted coriander seeds really make Sate milkfish Banten Typical increasingly favors and savory on the tongue of the audience.







14. Sate Bebek / Sate Duck

Banten has the typical food coming from Cibeber Banten. Duck satay also the hallmark of culinary Banten Banten favored by society in general and tourists in particular.






15. Semur Daging (Rabeg) / Beef stew (Rabeg)

Beef stew normally dominated by the taste of sweet and savory onions. But the typical stews Banten because it feels more manteppp dibumbuhi many spices. Condiments were pervasive make this stew so increasingly felt very tasty.







16. Taoge Goreng / Fried bean sprouts

Fried bean sprouts are vegetarian foods, because this dish did not contain animal ingredients. Its main ingredient is bean sprouts, green beans or sprouts. Typically mung bean sprouts is cooked right in front of the buyer immediately after booking, use a simple furnace. Technically, it is not fried bean sprouts using oil, but pan with a little water, or rather boiled with a little hot water. Then sliced ​​out, yellow noodles, and rice cake slices rhombus or added, sauteed with water and heated together. Then the ingredients are already cooked and heated it doused in thick sauce flavored salty-savory made of oncom. Kuah oncom thick is made by sauteing oncom been crushed using a pestle and mortar or pestle, pan using a little oil and add spices, including ginger, onion, bay leaves, sliced ​​tomatoes, leeks, chives, and tauco (pasta fermented soybeans), soy sauce, lemon juice, and salt.







Wednesday, 15 February 2017

FOOD AND DRINKS FROM DKI JAKARTA - INDONESIA

50 FOOD AND DRINK TO EAT IN DKI JAKARTA
















Food and drinks are most popular in DKI JAKARTA

Busyness of everyday life in the city has managed to make a lot of people are frustrated. This is why the citizens of Jakarta rollicking go on holiday to Puncak, Bogor, Bandung and surrounding areas on weekends. For those of you who do not go to visit tourist attractions around Jakarta on the weekend, you can try culinary tour in Jakarta. Any culinary tour in Jakarta, which must be visited? Check out his review.





1. Asinan Jakarta / pickles Jakarta

Pickles from Jakarta consists of a variety of vegetables mixed with tofu, yellow noodles and served with peanut sauce, crackers noodles and red chips. Fresh dish is very fitting for you to enjoy on a hot day. Hmm ... must be very delicious and fresh!







2. Bagane / Bagane

Chicken Bagane, Begana, Bagana, or Begane, is one of the specialties of the area of Jakarta, Culinary is made of the main ingredient ie chicken, with additional grated coconut adds a savory flavor to the chicken meat is tender and tasty.







3. Banding Bakar Marunda / Fuel Appeal Marunda

Banding bakar Marunda merupakan kuliner khas dari daerah Marunda, Jakarta. Maksud dari Banding di sini adalah Bandeng. Ikan bandeng yang sudah dibersihkan akan diolesi dengan bumbu-bumbu untuk kemudian dibakar.







4. Bir Pletok / beer pletok

Pletok beer is a refreshing drink made from a mixture of several spices, namely ginger, fragrant pandan leaves, and lemongrass. The traditional drink is known among the ethnic Betawi. So that the color is more attractive, the Betawi people usually use extra wooden cup, which will give the red color when brewed with hot water.

Although it contains the word beer, nonalcoholic beer pletok. This drink is believed to facilitate the circulation of blood. Betawi people eat a lot at night as warmers.







5. Bubur Ayam Betawi / Chicken Porridge Betawi

Porridge made from rice is a variety of forms and processing, but the porridge recipe is slightly different this time. Jakarta chicken porridge known as crispy and there are many complementary puree menkadi more special.

Betawi chicken porridge known for its delicious taste that is typical of seasoning - seasoning of choice. Chicken porridge as a unique culinary Indonesia with the main ingredient of rice and chicken meat.

Chicken porridge is very healthy because the nutrients in it balanced between porridge of rice and then chicken and green vegetables.

So when eating chicken porridge will not increase cholesterol in the blood. Betawi culinary can be consumed by all people who are sick because they do not endanger the health of even more healthful.

Chicken porridge has a distinctive taste as presented using a yellow sauce with a mixture of several spices, creating a distinctive aroma.







6. Dodol Legit / dodol Legit

Dodol Legit is a snack that is much-loved by many people. dodol is typical hawker western Java. dodol processed has a soft and chewy texture and has a flavor that is very delicious. dodol this layer we can find traditional market or in stores. the process of making dodol layer is the same as making dodol in general. the materials used to make dodol layer is fairly simple, but requires a long process, because the dough dodol must be cooked for hours over medium heat. making dodol must have the expertise and must be accompanied with a sense of patience.







7. Emping / emping

Is a kind of snack chips made by crushing the raw materials (usually made from the seeds melinjo) until smooth and then dried in the sun.

Making melinjo begins with roasting melinjo, then peeled and diluted with a hammer kind of stone. These foods are produced oledih small entrepreneurs, usually melinjo produced by industrial areas, for example in the district of Klaten, Batang, Kendal regency, Central Java, Yogyakarta and East Java, namely in Magetan regency and Bantul district. Emping mostly exported to the Middle East and the United States.

Actual chips can be made from various materials, provided that the material contains enough starch. There are chips made from corn grain (by craftsmen in the area in Yogyakarta) and chips made from tubers puzzle.

Emping also included in the presentation of porridge, gado-gado, Ketoprak, and so forth. As a stand-alone snack chips are also sold in the form of chips Balado.







8. Es Doger / Doger ice

Ice doger is one of cold coconut milk which is often found in Bandung, West Java. [1] Although ice doger from Cirebon, ice doger can also be found in major cities in Indonesia, such as Jakarta, Malang and Surabaya. In addition to good taste, ice doger also good to drink in places that are hot. Ice doger also delicious when taken after exercise. Ice doger based milk and grated coconut, plus the tape, black rice, avocado, and others.







9. Es Teler / Teler ice

Ice Jazzed is a 'cocktail' of fruit in Indonesia. Avocado, coconut, grass jelly, jackfruit, and other fruits served with coconut milk, sweetened condensed milk, Pandanus leaves amaryllifolius (usually in the form of syrup cocopandan), sugar and a little salt.

Hajah Samijem Darmo Wiyono (70) who is the inventor of the ice jazzed prescription in 1957. It is the original residents from the village of Juron, District Nguter Sukoharjo, until now increasingly exist and are successful in developing a kiosk ice jazzed these findings.

Unmitigated, as much as 7 branches under its management can bring in thousands of loyal customers jazzed ice while maintaining the quality, taste and service. Even customers too many of the artists and well-known politicians, such as Rieke Dyah Pitaloka, Jarwo Strong, Puan Maharani, Faisal Basri, Gatot Amrih former regent Sukoharjo, and do not miss a number of relatives and the Cendana family (the family of former President Soeharto).

Hajah Samijem claims to be the inventor of herb or spice ice stoned as it is known and imitated by many sellers of ice today. It is said, the idea of ​​making the ice jazzed he got from a dream.

And today, the dream of ice wagons that once hung in Semarang, is now a reality that is jazzed famous ice shop in Indonesia, which has seven branches. He has also been invited Ebeth Kadarusman who also became one of the ice telernya loyal customers, to participate in a television broadcast in 1993.

"It used to be I migrated to major cities. Starting from the herbal medicine trade, food to drink by the wayside. Until in the end I settled in Jakarta and selling cigarettes to accompany my father and my mother sold fruit ice. From my dream, the idea of ​​ice jazzed it appears with the typical avocado, and coconut milk. I began to pioneer with the cart. Did not think now I have 7 branches blitzed home ice throughout Indonesia, "said Hajah Samijem, Thursday (23/8), accompanied by Triyono, his son, who is now the successor to the business of ice jazzed Mulya Sari First stalls Megaria Central Jakarta.

Hajah Samijem tale has become one of the images of success and the success of expatriate residents thanks to the persistence and efforts in the capital. It is known there are many success stories of the nomads of origin Sukoharjo participating property and build hometown of Sukoharjo become more advanced.







10. Gado-gado / Mixed vegetables with the peanut sauce

Gado-gado is one food that comes from Java in the form of vegetables are boiled and mixed together, with peanut sauce or sauce of peanuts and are mashed with egg slices and generally lots that add boiled potatoes that have been mashed for dip gado gado boiled potatoes cooked together with peanut sauce then sprinkled with fried onions. Slightly fried chips or crackers (there is also wearing prawn crackers) were also added.

Gado-gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with white rice or sometimes also served with rice cake.







11. Geplak / geplak

Geplak Bantul town is a typical food made of grated coconut and sugar or brown sugar, which tastes sweet. There is also a call as Betawi foods with added ingredients such as rice flour and lime leaves. There is also geplak made from pumpkin. Geplak industry in general can be found in Bantul, Yogyakarta, which is mostly managed by domestic industry. Furthermore, this type of confectionary grown extensively as a result of market demand and this will be just around Yogya but also across the country.







12. Kerak Telor / Egg crust

The crust egg is a food native to the area of Jakarta (Betawi), with ingredients white glutinous rice, egg, ebi (dried shrimp marinated) roasted dried plus fried onions, and seasoned mashed form of oil roasted red chili, kencur , ginger, pepper grains, salt and sugar.







13. Ketoprak / ketoprak

Ketoprak is one kind of typical Indonesian food using the diamond easily found. Usually the diamond sold using the stroller in the streets or on the sidewalk. Ketroprak an authentic Indonesian food.

Its main components are out, noodles, cucumber, sprouts, and can also use boiled egg that comes with peanut sauce, soy sauce and a sprinkling of fried onions. It can also be served with additional crackers or melinjo. Some versions of some are included as a component tempe. The tools used to process Ketoprak not difficult you just need a pestle and mortar and a knife.







14. Kimlo / kimlo

Kimlo soup is a dish with a delicious sauce that contains ingredients such as sliced fish balls, meatballs jendil chicken, mushroom, shrimp and many other materials. The cuisine is quite easy to be served and for those of you that have not occurred for serving many dishes on the dinner table at mealtimes today you can try savory dishes berkuah this one. The meatballs are used in material composition kimlo soup dish can you make yourself at home or also buy it in the supermarket which is presented in a practical packaging if you make it would be very inconvenient. While fresh button mushrooms can also be easily found in traditional market or modern market also. For use in cooking soup of shrimp material is added in a way kimlo cleaned beforehand of head and skin before mixed into a soup kimlo processed food.







15. Kroket / Croquette

Keroket or any other name croquette is a food made from processed potatoes are mashed and then made into an oval and filled with a wide variety of processed more commonly called the word ragout very tasty, usually stuffed with chicken, carrots, vegetables, noodles and so forth, then this keroket dabalut with bread flour or breadcrumbs then fried until dry and crisp croquette. Keroket is actually not from our country, but in Indonesia alone this food is very popular and certainly a lot of fans, although not as much from his town like Francis and the Netherlands. Processed keroket itself actually many kinds, some use vegetable stuffing materials, beef mayonnaise and other spices that fit perfectly when combined with keroket dough.







16. Kue apem betawi / Apem cake betawi

Indonesia is rich with traditional cuisine, and includes a snack and food staples. There are even some snacks with the same name but has a shape and create different ways. One is the cake Apem, for those of you who live in Java (jogja, solo and vicinity) comestible may recognize this one in the form of a flattened round. Generally Java apem white cake with a sweet taste. But if you are to Jakarta, you will find apem cake in a different form. Apem cake betawi so people call it. This cake is shaped like a cupcake and brown because it uses sugar in the manufacturing process. Betawi apem ordinary cake served with grated coconut.







17. Kue jongkong / cakes jongkong

Jongkong cake is one of the traditional wet cake recipes are quite popular in our country. Not only adults, children also love the fact this jongkong recipe. Perhaps because this time rather difficult to find a seller so the cake is not so popular and well known by the general public. Therefore it is our obligation to keep this Jongkong Baking Recipes by way introduce it to children. If it is rather difficult to buy, the better we make it yourself at home.







18. Kue Pepe / Pepe cake

Pepe cake, Who is not familiar with the cake on this one? Yes, the cake pepe is one kind of cake that is much-loved by many people. Well it turns out the main materials used in making this cake recipe pepe namely sago flour. So do not be surprised if the cake pepe has a chewy texture and sweet when eaten.

Pepe sago cake is usually prepared in a variety of color layers, and the most frequently used color is red and green.







19. Kue Rangi / Rangi Cake

Rangi Cake often called sagurangi is one of Betawi traditional cake that is still easy to find today. Cake from a mix of grated coconut and sago flour is served with brown sugar sauce thickened with a little sago. For the sauce brown sugar can also add pieces of jackfruit, pineapple or durian and other fruits to taste. This cake tastes delicious and fragrant flavorful as cooked with roasted using wood fuel.

Rangi more similar prints of cake with cake pancong or bandros but smaller. Some small traders made cakes reduced without using a cookie cutter so only diminished and diluted size.

Ingredients and spices for baking Rangi among others: an old coconut, sago flour, brown sugar and a little salt and water. This cake batter ingredients can not last long and should be spent in one day because it is perishable.







20. Kue unti / cakes unti

Unti made from coarsely grated coconut and cooked with brown sugar, salt and pandan leaves this to be the contents of rice flour dough. It was a sweet and savory blends perfectly in banana leaf wrap has a very distinctive aroma.







21. Lontong Sayur Khas Betawi / Vegetable cake Typical Betawi

Indonesia very rich culinary riches. Even from each region and tribe has distinctive food each of which can be a mainstay.

One area that has a lot of famous culinary is Betawi. Yes, the typical culinary indigenous people of Jakarta can spoil our tongue when tasting it. One of them is the diamond vegetable Betawi.

Ketupat is a food that is often found when Eid arrives. And are frequently used as a substitute for rice meal served with chicken curry, curry or rendang.

In Batavia during Eid is usually easily found the diamond or rice cake served with vegetable Betawi made from unripe papaya and beans.







22. Nasi Bukhari / Nasi Bukhari

Culinary Arab is not only famous for kebuli typical rice with spices and meat goat, now you can try bukhari savory rice and made simple at home.

Not much different from the way kebuli cook rice, rice bukhari materials using rice with spice mixture is boiled first and then steamed and served while still warm. To supplement ingredients are not much different from using raisins or dates that digorengn thus adding flavor of rice bukhari.

Some materials differentiator with kebuli rice, rice mixed vegetables bukhari using one of them using the carrot. Even this is white rice is similar to coffè Betawi but for the flavor does not need to be asked. Bukhari rich taste of rice will spice even so you do not have to worry you can make at home with ingredients that are easy to find items.







23. Nasi Goreng Daon Mengkudu / Noni fried rice

Noni fried rice, for one. It was the first time I heard and immediately attracted want to taste. At first glance it looks similar to nasi goreng kampung. Marinade is the same, only the green peppers, onion and salt finely ground and then sauteed with oil and white rice.
What distinguishes it, the fried rice was given slices of noni leaf. Rice color be greenish, for basic condiments and sliced green chillies green leaves such. Fried rice to dry without oil. Because when sauteing spices, cooking oil drained first. Only then rice and leaves mengkudunya included.







24. Nasi Goreng Gila / Crazy Fried Rice

Recipes How to Make Fried Rice Nasi Goreng Gila-specialty is food that is not foreign to all Indonesian people, cuisines, found lots lane-area roadside crowds in town. Do you know now many variations of fried rice depends on the person who membuatnnya.

Well this time I will give you the recipe and how to make Nasi Goreng Special Gila, you definitely confused knapa called crazy fried rice, fried rice because it is different from the others is at its spicy flavor. This crazy fried rice is very spicy at all, not suitable for those who do not like spicy may not be good to eat fried rice, but if you love spicy dishes, you must try the Nasi Goreng Gila's,







25. Nasi Goreng Kambing

You lovers of fried rice? There is good news for you because there is a new variant of the fried rice is fried goat. Such as fried rice in general it's just for the fried rice is added on mutton fried rice. Thus adding a unique flavor and distinctive, a blend of rice and goat meat is processed together spice native to Indonesia who are always tempting. Fried goat is widely sold by street traders or at home eating at an affordable price for all. However, for those of you who have high blood pressure sore shall be careful if you want menyatap dish this one, because goat meat can raise blood pressure. Instead of healthy instead become sore if not careful.







26. Nasi Kebuli / Kebuli Rice

Kebuli rice is spiced rice dish is flavored savory found in Indonesia. This rice is cooked with broth of mutton, goat milk, oil and cumin, served with fried goat meat and sometimes sprinkled with slivers of dates or raisins. This dish is popular among Betawi in Jakarta and people of Arab descent in Indonesia. Rice kebuli shows the influence of Arab culture Middle East and Muslim India, precisely the Yemen Arab tradition. Nasi Biryani is similar to rice.

In Betawi culture, kebuli rice usually served in Islamic religious celebrations, such as Eid, sacrifice, or birthday. Kebuli rice are also popular in urban areas there are many people of Arab descent, such as Surabaya and Gresik.







27. Nasi Uduk / uduk rice

uduk rice is the name of a type of food made from basic materials Diaron white rice and steamed with coconut milk from grated coconut, and seasoned with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. The food is then served with fried chips, fried tofu, omelet / fried egg that has been sliced, shredded, dried tempe, fried onions, fried chicken, cucumber and sauce of nuts. Reviews These foods are usually more Often sold in the morning for breakfast and evening for dinner.On night, usually coffe pecel catfish sold in the shop, the shop that sells coffe along with side dishes, such as: catfish, carp, grilled chicken and fried , and others.






28. Onde-onde / Boiled rice cake

Onde-onde is a kind of cake snacks are popular in Indonesia. This cake is very popular in the area known as the city of Mojokerto onde-onde from the Majapahit era. [Citation needed] Onde-onde can be found in the traditional markets and sold on street vendors. Dumplings are also popular, especially in Chinatowns both in Indonesia and abroad.

Dumplings made of glutinous rice flour or fried or boiled and sprinkled surface / rubbed with sesame seeds. There are a variety of variations, the best known are dumplings made of glutinous rice flour and stuffed inside a green bean paste. Another variation is only made from wheat flour and are color-coded on a surface such as white, red, or green, known as wheat dumplings, dumplings which is typical of the city of Mojokerto.







29. Ongol-Ongol / Ongol-ongol

Ongol-ongol is one of traditional snacks in West Java, Indonesia. The material is comprised of dried palm sago flour (the main ingredient), water, sugar Java, pandan leaves, coconut and salt. Sago tree is a plant that spread in Southeast Asia, such as Malaysia and Indonesia. In Indonesia, sago are mostly found in Papua. Besides Papua, sago are also found in Sumatra, especially Riau, West Java, and the Moluccas. Clear was that the food-ongol ongol are typical food of the area of West Java because it is supported by the availability of raw materials native to the region.







30. Pecak Gurame / halibut Gurame

Jakarta is full of charm, both from the magnificent city of kulenernya delicious also namely halibut Betawi carp and many others.

Halibut carp is just one of the many culinary typical of metropolitan Jakarta, with a very attractive color and flavor, this dish made from carp tasteful in coherent with spices typically not found in any area.







31. Pelas / Pelas

Pelas is a dish that is very much his fans, how to cook it is very easy







32. Pesmo Gurami / Pesmo Gurami

Carp cuisine has become one of the foodies food choices, one of which is made by way of carp pesmol that tastes good and tasteful.

Carp that live in fresh water is indeed much-loved by many, because the carp have thick flesh and tender when cooked. Carp can be made by way of carp fish soup, goulash carp, carp yellow spice and also many dishes with a basis of these carp. The flavors were good and tasty as you can from the carp pesmol.







33. Pindang Serani / pindang Serani

Pindang Serani is a typical food of Jepara in the form of processed marine fish. Serani caramelized flavor is a blend of spicy flavor, sour and sweet are generally served at noon.

The cuisine is called Serani as a marinade of lemon grass, galangal, greetings, ginger, and other materials. Serani Pindang tasted sour and spicy, very fresh.

Despite its name Pindang Serani but these dishes are not using boiled fish instead using milkfish, boiled dishes is just a name.







34. Risoles / risoles

Risoles is a pastry filled with meat, usually minced meat and vegetables wrapped in a fried, breaded and fried after panir and whisk the eggs.

This dish can also be baked in the oven, and served as hors-d'oeuvre or light entrée. Risoles small size can be used as a garnish for a dish of large chunks of meat poultry or beef.

Risoles contents can be chicken, beef, fish, shrimp, button mushrooms, carrots, potatoes, or beans. Fried dough made from a mixture of flour, egg yolks, butter (margarine), and water or milk.

Two types risoles known in Indonesia is risoles meat sauteed mixed vegetables, and risoles contains ragout. This cake rectangular shape like an envelope. Risoles triangular shaped generally contain ragout. Risoles can be eaten with peanut sauce watery, condiment bottles, or cayenne pepper.







35. Roti Buaya / crocodile bread

Betawi dish crocodile bread is sweet bread shaped in the form of a crocodile. Crocodile bread is always present at the wedding ceremony and a feast of traditional Betawi

Betawi ethnic group believe that crocodiles mate only once with their partner; Therefore this bread believed to symbolize fidelity in marriage. At the time of the wedding, the bread is placed on the side of the bride and the guests conditions this bread symbolizes the character and nature of the bridegroom. Crocodiles are traditionally considered to be patient (in wait for prey). In addition to loyalty, crocodiles also symbolizes the establishment. But now in the modern cultural symbolism, meaning crocodile turned into a bad thing, for example, gambling alligator, crocodile drink (drunks) and rocker (people womanizer).







36. Rujak Bebeg / rujak Bebeg

Salad is a traditional food that is usually made of a mixture of various kinds of vegetables or fruits are spiked with spices or sauce. Rojak easily found in Indonesia, Malaysia, and Singapore, and there called "rojak". Some types of salad, among others: Rojak cingur. Duck salad which comes from the city. There are many fruits that we can use to be used as a salad, but it is usually quite rare use young noni fruit as the main ingredient.
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37. Sayur Babanci / vegetable Babanci

Ketupat Babanci or Babanci vegetable is one of the iconic culinary Betawi are now scarce. This is due to the scarcity of ingredients and spices to make this vegetable is hard to find in Jakarta. Named Vegetable Babanci because these vegetables Unclassified, can not even be categorized as a vegetable because no vegetable mixture. Because it is difficult to get the ingredients, now serving vegetable Betawi people usually on weekdays only on religious as a family menu, such as the breaking of the fast, Eid al-Fitr and Eid al-Adha.







38. Sayur Besan / vegetables Besan

Vegetables Besan is a dish served during the event besanan and symbolizes the highest award to the parents of the bride.

Besan vegetable texture is very soft, fragrant and crisp. This vegetable is very popular Betawi. In fact, the Betawi people make besan vegetables as a food menu during the event besanan because of its delicious taste and delicious.







39. Sayur Gabus Pucungcak / Vegetable Cork Pucungcak

Vegetable cork heron, Betawi dishes which are now scarce. In the area of Depok who allegedly wrote many descendants Betawi cuisine is hard to obtain. Though this vegetable flavors Seger tablets, appetizing really. I know this dish fit me into a customer a small restaurant that serves a menu in the menu Betawi Depok, Warung eat Nyak babe title. Somehow suddenly stalls were closed until now where he was evicted. Want to find where else try this cuisine?







40. Semur Betawi / Semur Betawi

This beef stew is a stew of meat that comes from the city of Batavia (Jakarta) tastes delicious and easy way is also not difficult. Basic ingredients are quality beef that can add flavor delicacy semurnya.







41. Semur Jengkol / Semur Jengkol

Semur jengkol is a much-loved good food. Food will certainly put your appetite. Jengkol can be used as a side dish for a friend to eat rice. The food was made from old jengkol can we make with his own hand processed. Process and method of manufacture is very easy and simple. food that this one has a distinctive smell, that is the one of the characteristics of this delicious food. But not everyone can love.







42. Semur Terung Betawi / Eggplant Semur Betawi

Stews are eaten favored by many people but it is also very young stews to make a delicious meal. Type stews that we will make to you is Semur Delicious eggplant, purple eggplant stew is already familiar to you, especially those who most love the eggplant for eggplant stew is also so easy to make.

Eggplant is meupakan one type of vegetable that we will make, eggplant stew also has an attractive color is eggplant purple. Eggplant is what will we do to serve delicious stew of eggplant, eggplant stew to now been widely sold in the market-the market da diwarung







43. Serundeng / Serundeng

Serundeng is typical Indonesian food is often used as side dishes of rice. Serundeng made from grated coconut until golden brown fried with spices such as onions, peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves, lime leaves and galangal. These herbs are crushed before use. Serundeng usually served with slices of fried beef, namely serundeng meat dish, or sprinkled on soup, sticky rice, or burasa (food Makassar) to add a savory taste of these dishes.

In Malaysia serunding term refers to shredded beef or chicken, shredded Malaysia can be mixed shredded coconut as serundeng Indonesia or not. While in Indonesia serundeng clearly refers to fried grated coconut, except in Riau Islands can also refer to shredded beef or chicken, shredded even mangrove.







44. Sop Kaki Kambing / goat leg soup

Soup usually has a characteristic that is different from other cuisines, which has a fresh flavor, especially when we taste the soup which is a goat leg soup which is certainly bad for our consumption. This goat leg soup dish already started being sold by a street urban, especially if you are into the capital, surely you often see food tent this one, not hurt you to try to make a quick stop to the place that provides this awful food. Do not know why when we ate goat leg soup there is a distinctive feature of these preparations, both from processed food as well as of taste disuguhkanya. For that please try to merasakanya themselves, could buy it at a restaurant or kiita try to make your own. For a matter of taste guaranteed you definitely drool and addictive when tasted, the taste is slightly thick sauce and fresh, plus the taste of the meat is at the insertion of the bone, making special sensation when we eat processed goat leg soup.







45. Soto Betawi / soto Betawi

Soto Betawi soup is popular in Jakarta. Just as soto Madura and eldest soto, soto Betawi also use innards. In addition to offal, sometimes other organs are also included, such as the eyes, torpedo, and also the heart.

The term soto Betawi culinary dishes present in Indonesia circa 1977-1978, but not bearti no soto the prior year. Who popularized and the first to use the word salesman soto Betawi soup is called Lie Boen Po in THR Lokasari / Prinsen Park, of course, with its own characteristic flavor.

Many sellers soto during those years, usually refer to the Soto Pak foot "X" or other designations. The term soto Betawi began to spread into the general term when the seller soto closed around 1991.







46. Soto Mi / noodle soup

Mee noodle soup called soup in Malaysia and Singapore is a noodle dish spiced broth berkuah commonly found in Indonesia, more precisely in Sunda, Bogor, West Java. Sundanese cuisine is now not only in Indonesia, but this dish is now well known in Malaysia and Singapore. Mie mean egg noodles from flour, salt, and eggs, while referring to a dish made soto soup typical berkuah Indonesia. In Indonesian noodle soup is considered a type of soup or noodle dish fry, while in Malaysia and Singapore, this dish called mee soto.







47. Talam Udang / talam Shrimp

Cake tray is just not cuman made with flavors of sweet, there was also a cake tray that has a taste of savory and taste no less delicious, yes recipe cake tray that will be given today is a cake platter of shrimp made from rice flour, coconut milk , sugar, and other ingredients that complement his. besides have a sweet flavor cake tray also has a texture that is very legit when enjoyed. besides cake platter of shrimp also has a very unique and interesting, and making everyone more addicted wanted to enjoy it.







48. Taoge Goreng / Fried bean sprouts

Fried bean sprouts are the vegetarian dishes are flavored savory Indonesia that is made by sauteing sprouts (mung bean sprouts) with a little hot water, plus sliced out, the diamond or a rice cake and yellow noodles, doused in sauce or thick sauce made from oncom savory. Fried bean sprouts is the food typical of the city of Bogor, West Java, Indonesia. Usually served as street food using a yoke or wagon sold by street merchants. This meal is one of the popular street hawker dish in Indonesia, especially in Greater Jakarta, including Jakarta, Bogor, Depok, Tangerang, and Bekasi.







49. Telubuk Sayur / Vegetable Telubuk

Sugarcane interest is the interest of a type of sugar cane plants. Eggs also called cane or Terubuk (fish eggs) due to its shape, color and tekstrunya resembling fish eggs, encased by a thin stem of belapis layers such as corn fruit. This cane interest was rich in nutrients and substances that are good and beneficial for the body. Quite high mineral content, especially calcium and phosphorus in addition to vitamin C, no less high.

Can be boiled away and enjoyed as a vegetable salad, or cooked with coconut milk and spices or sauteed. But there also are consumed by frying using flour or made cakes. Terubuk can be found in traditional markets such as the market Cikini Ampiun, to the city of Bandung try searching wrote in the markets traditional markets Cicadas, Kosambi, Holy, Cimahi, Caringin, etc.







50. Bubur Ase / Ase porridge

Ase porridge, Betawi traditional foods that are rare, not only tastes good, but the porridge that one is clearly different and unique. Unlike chicken porridge in general, slurry ase is unique because it is a combination of three types of food. In addition to porridge made from rice are crushed, others are no longer complementary sauce and sauerkraut stew consisting of carrots, cabbage, mustard sauce, etc. In addition, if love can also add red chips or crackers.