IndonesianFood

How to Cook Teri Bakar Sambal Tempe

2011-08-12T20:28:00.000-07:00

material:

500 ml vegetable oil
10 grains of red onion, thinly sliced
5 cloves garlic, thinly sliced
150 grams of dried anchovies dungarees fresh, clean
100 ml of coconut milk 1 / 2 coconut grated peeled
50 ml tamarind water
5 red chilies, seeded and sliced thin oblique
10 pieces (300 gr) tempeh triangles (usually sold with a wrapper leaf or tempeh can be replaced with a plain box and cut into triangles), halved and baked while holding press until slightly bruised.

puree:

7 pieces of red chili sauce
3 cloves garlic
3 cm galangal young
1 stalk lemongrass, white part thinly sliced
2 tablespoons brown sugar comb
1 teaspoon salt

Complement:

200 g bean sprouts, cleaned, washed with boiled water

How to cook:

Heat oil, fry separately onion, garlic and anchovies. lift the drain

Reheat the remaining 3 tablespoons husband fry, saute ground spices until fragrant

Pour coconut milk and tamarind juice, stir until thick seasoning

Enter the red peppers, anchovies, onion, garlic and grilled tempeh, stir well

cook until cooked and serve warm with a complementary

for 6 servings, calories 165/serving

How to Cook Spicy Kakap

2011-07-23T06:04:00.000-07:00

Okay... today I'm gonna show you how to cook Fish and this recipe use Kakap Fish...
here we gooo.... ^^

Real Name : Kakap Pedas
Origin : Western and Middle of Indonesia

Ingredients:

• 1 whole snapper
• 5 grains of red onion
• 2 cloves garlic
• 8 pieces of cayenne pepper
• 2 tablespoons tauco
• 1 stalk spring onion
• 1 carrot
• salt, pepper, seasoning to taste

To cook:

• Fish gammon Sisk and cleaned of dirt, cut the left and right body, salt and pepper
• Fry until cooked. Finely sliced green onion
• Puree onion and garlic, saute until it smells delicious and taoco with cayenne pepper, stir then add water and sliced carrots
• Enter the snapper that have been fried earlier. Add the sliced leeks, lift and ready to serve

How to Cook Jakarta Asem Vegetables

2011-07-23T05:40:00.000-07:00

Hi... ^^ this food as known as Sayur Asem... it taste acid, sweet and spicy....
for the recipe here we goooo..... ^o^

Real Name : Sayur Asem Jakarta
Origin : Jakarta

Material:

* 1 piece of eggplant, cut
* 1 pc vegetable pumpkin, peeled, cut
* 1 belinjo leaves with fruits and flowers.
* 1 pc sweet corn, cut into 2 cm
* 50 g peanuts, clean
* 4 bean stalk, cut into 3 cm
* 6 bean stalk, potng
* 3 lbr cabbage, cut into
* 2 bay leaves
* 2cm galangal, crushed
* 2 little eat sour
* Brown sugar 1 tea sdk
* 1 sdk tea cooked shrimp
* salt
* 1 1 / 2 ltr of water

Spices:
* 4 cloves garlic
* 3 spring onions
* 4 items hazelnut
* 5 pieces of red chilli

How to cook:
* Boiled vegetables: corn, beans, melinjo, spices, bay leaves, green chillies, galangal, palm sugar, shrimp paste, tamarind.
* Stir and leave until tender over medium heat
* enter the eggplant, long beans, green beans, cabbage and salt.
* Simmer until wilted
* Remove and serve

How to Cook Rica-rica Chicken

2011-07-23T05:27:00.000-07:00

Rica-rica always have very spicy food in Indonesia.... You know "rica" in Manado tradtional language means "spicy or chili"

okay let's cook...... ^0^

Real Name : Ayam Rica-rica

Origin : North Sulawesi

Materials:

* 1 chicken was

* 1 cup cooking oil

* 300 cc water

Seasonings:

* 6 eggs onion

* 2 tomatoes

* 4 garlic

* 1 ginger

* 1 tsp sugar

* 100 gr red chilies

* salt to taste

How to cook:

* Clean chicken and cut into 4 parts

* Heat oil and fry spices until evenly distributed and smelling good

* Add chicken and cook until the spices evenly

* Add a little water and cook the chicken until half cooked and lift

* Grilled chicken over medium heat while in lumeri with herbs that have been provided.

How to Make Spiced Ginger Tea

2011-07-22T06:24:00.000-07:00

Bandrek is one of Jakarta Traditional drink.... and usually drink at cool condition....

Real Name : Bandrek
Origin : Jakarta

material:

* 1,000 ml of water
* 200 grams of brown sugar, fine comb
* 100 grams of roasted ginger, crushed
* 5 cm cinnamon
* 2 pieces of pandan leaves
* 5 cloves
* 1 / 2 teaspoon salt

How to Make:

* Boil water, pandan leaves, brown sugar, ginger, cinnamon, cloves and salt to boiling and flavorful.
Strain. Serve warm.

How to Make Bajigur

2011-07-22T06:17:00.000-07:00

Hello.... I've got drink-recipe from my friend that live in Jakarta....
Bajigur is a traditional drink from Batavia People ( Jakarta People)
Okaayy.... here we gooo....

Real Name : Bajigur
Origin : Jakarta

material:

* 500 ml coconut milk from half coconut btr
* 85 grams brown sugar, finely sliced
* 12.5 grams of ginger, crushed
* 2 lbr pandan leaves, tie the knot
* 1 / 2 tsp ground coffee
* 150 gr kolang kaling (or you can exchange with Jelly), thinly sliced
* 1 btr young coconut, dredge the meat
* 125 grams fermented cassava, cut into pieces

How to Make:

* Cook the coconut milk, brown sugar, granulated sugar, ginger and pandan leaves over medium heat while stirring occasionally so that milk is not broken.
Dissolve coffee in hot coconut milk to taste, then put back into the boiling coconut milk. Stir well.
Enter kolang fro, cook longer to boil, remove from heat.
Place 1 tablespoon coconut and 1 tablespoon fermented cassava in the container, pour the coconut milk to taste

How to Cook Soto Kudus (Kudus Chicken Soup)

2011-07-22T05:58:00.000-07:00

Hello, ^,^ I'm sorry for not to update my blog.... Okay today we're gonna cook a "Soto Kudus", just like a soup that contain a many of spicies..... here we gooo.....

Real Name : Soto Kudus
Origin : Middle of Java

Ingredients:
* 1 whole chicken, cut into 4 parts
* 3 hard-boiled eggs cut into harmonious
* 100 g bean sprouts brewed
* 2 tablespoons finely chopped sledri
* 2 tablespoons chopped and fried garlic
* 75 ml soy sauce
* 2 pieces of lemon water taken
* 2 stalks lemongrass
* 1 1 / 2 teaspoon salt
* 1 tsp sugar
* 1 1 / 2 liter of water
* White rice and cooking oil to taste

Spices that silken :
* 6 pieces of garlic
* 6 spring onions
* 1 tablespoon coriander
* 1 / 2 tsp Cumin
* 6 eggs hazelnut
* 3 cm ginger

How to Make:
* Heat the water and then boiled chicken broth over low heat until fragrant and cooked chicken.
Heat cooking oil, saute until fragrant spices mashed and cooked with lemon grass, put in the stew of chicken, salt, sugar and garlic fries.
Continue cooking until the spices soak into the chicken, remove chicken and suwiri.
Put the rice into a bowl, put bean sprouts, egg, sledri, shredded chicken, lemon and a little soy sauce, pour the sauce sotonya, ready to serve.

tip:

* In a frying spices that will be incorporated into cooked chicken should be really sweet & mature. If not mature, the sauce or soup will not unpleasant odor.

How to Cook Shredded Fish Cork

2011-07-22T05:55:00.000-07:00

This Food as a Secondary food in Indonesia

Real Name : Abon Ikan Gabus

Origin : Central Borneo

Material:

1 kg Fish cork

Coconut milk from a coconut to taste

Seasonings:

Galangal, lemongrass, coriander, turmeric.

Bay leaves, walnut.

Garlic, onion, salt, sugar to taste.

Method:

Fish cleaned, cut into three sections and boil until cooked.

All finely pulverized spices, except the bay leaves.

Prepare the pan to move the fish from the boil, to facilitate stirring.

Enter the coconut milk, spices, all at once into a fish stew stir untilslightly dry.

After a half-dry, fire diminished.

Fish should not stop stirring, until lightly golden brown.

Abon is ready for the meal.

Shredded or also known as fish sauce powder, very good to eatfor breakfast.

Enter into the container jars, so that is not easily damaged.

How to Cook Gado-gado

2010-09-21T22:35:00.000-07:00

This food is always sold in some restaurant in Indonesia.... so there are many version of gado-gado, but I have the original recipe from my grandma.... here we gooo...... ^_^

Real Name : Gado-gado
Origin          : Middle of Java

Material:

     * Potatoes or Cooked Rice
     * Long Beans / Beans
     * Cabbage
     * Bean sprouts
     * Carrots
     * Eggs
     * Cucumbers (do not boil)
     * Chips

Seasonings:

     * 3 sheets of orange leaves
     * 2 stalks lemongrass
     * 200ml water
     * 400ml coconut milk

Spices that are:

     * 250gr peanuts (fried / roasted)
     * 4 spring onions (1 onion)
     * 2 cloves garlic
     * 150gr Java sugar (palm sugar)
     * 3sdm sweet soy sauce
     * salt
     * sugar

Method:

     * All cooked vegetables and boiled eggs.
     * Seasonings mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemongrass and coconut milk and finally entered the water.
     * that has been cooked vegetables arranged on a plate and added pieces of egg, crackers and chips, then doused in condiments.

How to Cook Kering tempe with Salted Anchovy

2010-09-21T21:58:00.000-07:00

Tempe..... one of the Javanese healthy food and I really love it.... cause ma grandma always cooking for me when I was a boy.... Okay this is one of variation recipe of tempe... ^_^

Real Name : Kering Tempe Kacang Teri Asin
Origin          : Middle of Java

Material       :

* 500 grams tempe, cut into matchsticks
* 150 grams of peanuts, fried
* 100 grams of salted anchovies, fried
* cooking oil to taste
* 3 large red chilies, discarding the contents, sliced thin oblique
* 2 bay leaves
* 2 cm galangal, smashed
* 50 ml water
* 5 tablespoons brown sugar sliced
* 2 tablespoons tamarind water
* 1 teaspoon salt
* 5 tablespoons fried onions
* 3 tbsp fried garlic

Method       :

1. Heat the cooking oil, fry tempe until dry, remove and set aside.
2. Heat 2 tbsp of remaining oil to fry, saute the red pepper until wilted, remove from heat.
3. Saute briefly bay leaves and galangal, enter the water, brown sugar, tamarind water, and salt. After boiling, put fried tempeh, stir red pepper, fried onions, fried garlic, fried beans, and anchovy sauce, stir well, remove from heat.
4. Serve it in warm condition...

How to Cook Ketoprak

2010-09-20T21:37:00.000-07:00

Okay this time I wanna tell you how to cook Ketoprak, it's taste like gado-gado from Middle of Java. For recipe here we gooo...... ^_^

Real Name : Ketoprak
Origin          : Jakarta

Material       :

     * 5 pieces of white know the size of 6x6x2 cm
     * 50 grams of rice noodles, soak in cold water until soft, drained
     * 250 grams bean sprouts, siangi, wash and brewed with hot water, drained
     * 4 pcs diamond

Sauce:

     * 250 grams peanuts, fried and mashed
     * 6 cloves garlic
     * 5 pieces of red chillies, fry briefly
     * 100 ml warm water
     * 1 teaspoon salt
     * Sweet soy sauce to taste

Complement:

     * fried onions, sliced celery, and red crackers

Method      :

    1. Fry out half-baked, remove, drain and cut according to taste.
    2. Sauce: puree garlic with cayenne pepper and salt, add the beans, puree. Add water and soy sauce, stir well, set aside.
    3. Prepare the dish, good diamond, rice noodles, bean sprouts, and tofu. Pour the sauce give the sauce, sprinkle with fried onions, sliced celery, and red chips.
    4. Serve hot condition.

How to Cook Chop Pepper Squid

2010-09-20T19:51:00.000-07:00

Hmmmm.... today I'll explain how to cook my favourite food.... Here we goo....

Real Name : Cumi Cabai Cincang
Origin         : Middle of Indonesia

Material      :

     * 2 tablespoons cooking oil
     * 400gr squid without a head, peel skin and slice-slice
     * 3 cloves garlic, crushed, finely chopped
     *
     * Seasonings, mix well:
     * 3 tablespoons chili oil
     * 1 / 2 tbsp sugar
     * 1 tablespoon soy sauce
     * 1 / 2 tbsp sesame oil
     * 1 / 4 teaspoon salt, if necessary
     * 1 1 / 2 tsp Szechuan pepper powder, ready-made, can be purchased at the nearest Supermarket

Topping      :

     * 1 1 / 2 tablespoon chili flakes, ready to use, can be purchased at the nearest Supermarket
     * 2 tablespoons cilantro, roughly chopped
     * 1 tablespoon white sesame seeds, toasted

Method     :

     * Heat skillet (preferably teflon frying pan, for squid is not sticky), pour oil allow it to slightly smoky,
     * reduce the heat, add the squid and stir until squid change color and curl, lift drain and set aside
     * Garlic-garlic, ginger and green onions sauteed with oil used to fry squid, until fragrant
     * insert the fried calamari and seasonings, stir quickly until the seasoning evenly
     * lift and sprinkle with topping ingredients

Serves for 6 person

calories per portion : 108

How to Cook Shredded Fish Cork

2010-09-19T20:16:00.000-07:00

This Food as a Secondary food in Indonesia

Real Name : Abon Ikan Gabus
Origin : Central Borneo

Material:

1 kg Fish cork
Coconut milk from a coconut to taste
Seasonings:

Galangal, lemongrass, coriander, turmeric.
Bay leaves, walnut.
Garlic, onion, salt, sugar to taste.

Method:

Fish cleaned, cut into three sections and boil until cooked.
All finely pulverized spices, except the bay leaves.
Prepare the pan to move the fish from the boil, to facilitate stirring.
Enter the coconut milk, spices, all at once into a fish stew stir untilslightly dry.
After a half-dry, fire diminished.
Fish should not stop stirring, until lightly golden brown.
Abon is ready for the meal.
Shredded or also known as fish sauce powder, very good to eatfor breakfast.
Enter into the container jars, so that is not easily damaged.

How to Cook Kalasan's Fried Chicken

2010-09-19T04:46:00.000-07:00

Okay this food is very special from my grand-mother origin.... ^.^. For recipe here we gooo.....

Real Name : Ayam Goreng Kalasan
Origin : Middle of Java (Jawa Tengah)

Materials:

- 1 chicken village, do not split off, clean.
- 3 bay leaves
- 2 cm galangal, smashed
- 2 stalks lemongrass, crushed
- 50 grams of brown sugar, comb
- 500 cc coconut milk
- 250 cc of coconut water

Spices:
- 7 spring onions
- 5 cloves garlic
- 5 grains hazelnut
- 1 tablespoon coriander
- ¼ teaspoon cumin
- Salt to taste

Limau Sauce:
- 6 red chilies
- ½ teaspoon shrimp paste
- 2 pieces limes
- ½ teaspoon brown sugar
- Salt to taste

Method:
1. Cook the coconut milk, coconut milk and spices. Add the galangal,
Bay leaves and lemon grass. Cook until cooked and boil seasoning, enter
chicken and brown sugar, cook until water is absorbed and the sauce ingredients absorbed.
2. Use tongs and burnt chicken. Chicken roasted over live coals until cooked and
keclokatan color, remove from heat.
3. Chili lime; puree all sauce ingredients, give lemon lime
4. Serve chicken baker with raw vegetables and chili lime.
This is for 6 people
PS : Sorry there's no pict. I'll take it later....

How to Cook Fried Shrimp with Petai

2010-09-18T04:20:00.000-07:00

Shrimp is a major earn for Indonesian Sea. For recipe here we go....!!

Real Name : Udang Goreng Petai
Origins : West and Middle of Indonesia

Material:
1 / 2 pounds shrimp
100 gr red chilies
10 shallots
3 cloves garlic
10 board petai
2 tomatoes
salt, sugar to taste

Method:
Prawns cleaned, removed his head, fried until cooked
Peeled banana, fried briefly
Grind all the spices spices
Fry until fragrant, enter the petai and prawn.
Stir until evenly mixed and then lift

How to Cook Crab Soup

2010-09-18T04:13:00.000-07:00

This is just ordinary recipe, but this recipe cook with Indonesian seasoning.

Real Name : Sup Kepiting
Origin         : Coast of Java

Materials:

     150 gr boiled crab meat / canned
     7 finely chopped leek
     1 egg beaten
     6 cups chicken broth
     2 pieces of chicken egg white
     1 cup dried mushrooms (edible mushroom)
     3 tablespoons cornflour
     50 cc water
     1 / 2 teaspoon ginger finely
     4 teaspoons soy sauce

How to cook:

     dried mushrooms soaked in boiling water and set aside until puffed for 30 minutes. Then cut into pieces
     While the mushrooms are washed and cleaved according to taste.
     Made whipped egg omelette, slice and set aside
     Water boiling broth until boiling, put mushroom, crab meat, sliced omelette, green onion, ginger and a little pepper powder, add micin
     Bring to a boil again, liquefied starch with 1 / 2 cup water and soy sauce.
     enter into the soup, bring to a boil again.
     Egg whites whipped with a little water and pour slowly into the hot soup in a state as he stirred.
     Remove from heat and ready to serve hot.

How to Cook Soto Betawi

2010-09-17T04:04:00.000-07:00

This food serve when people of betawi ( as known as Real Jakarta's People) celebrate their anniversary of town.

Real Name : Soto Betawi
Origin         : Jakarta

Materials:

Spices that are:

     500 gr beef Jerohan
     150 gr beef
     5 pieces potatoes meatball
     1 cup thick coconut milk
     1 tablespoon fried onion
     1 tablespoon sweet soy sauce
     1 fruit Orange juice
     50 g fried Emping
     Sliced celery taste
     LBR two lime leaves
     2 bay leaves
     1 stalk Serai (crushed)
     1 / 2 finger galangal
     Seasonings to taste

     7 cloves Shallots
     3 cloves garlic
     1 / 2 Ginger
     Salt and sugar to taste

Cooking:

     Clean jerohan beef, boiled with a little salt until half tender.
     Add meat, boiled meat and continue until jerohan really - really soft.
     Separate meat from water and jerohan kaldunya.
     Cut the meat and jerohan thin - thin, fry until half dry and drain.
     Pan-fried spice paste until fragrant.
     Add boiling broth, cook until thethe water is remains 1 liter .
     After boiling, put bay leaves, lemon grass, galangal and lime leaves.
     Add coconut milk and bring to a boil again, add the seasonings, remove from heat.
     Place meat in bowl and jerohan, give gravy.
     Sprinkle with fried onions, soy sauce, sliced celery and lime juice.
     Serve with rice, meatball, chips and chili soup.

How to make Fried tofu with Indonesians salad seasoning

2010-09-17T03:56:00.000-07:00

The taste of Indonesians salad seasoning is sweety also spicy. So there is he recipe.

Real Name : Tahu Goreng Bumbu Rujak
Origins : Javanese

Seasonings:

300 gr tofu, cut into 2 x 2 cm and then fried
3 lime leaves
1 stalk lemongrass, crushed
500 ml coconut milk from 1 coconut
1 tablespoon tamarind water
2 tablespoons oil for stir-fry
Salt and sugar to taste

Spices:

• 6 red onions
• 5 pieces of red chili
• 3 pieces of hazelnut
• ½ cm galangal
• 1 cm turmeric

How to cook:

• Sauté onion finely, lime leaves and lemongrass until fragrant.
• Enter the know, know clad seasoning mix until
• Pour the coconut milk, salt, sugar and tamarind water. Cook until thick coconut milk

How to Cook Yogya's Gudeg

2010-09-16T05:47:00.000-07:00

This food have a sweet taste and soft. need long time o cook it, so be patient.

Real Name : Gudeg Yogya
Origins : Yogyakarta, Indonesia

Materials:

• ½ coconut
• 3 pieces of teak leaves
• chicken ½ medium
• Eggs
• Young Jackfruit

Seasonings:

• 3 red onion seeds
• 4 cloves garlic
• 1 teaspoon coriander
• 6 eggs hazelnut
• 2 pieces laos
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boil eggs and grated coconut to be used as coconut milk
• Young Jackfruit cut a bit rough after washing.
• Then boiled with teak leaves that arise in red until tender. Drain and then crushed.
• Blend the ingredients, except the bay leaves and laos. Enter intopot along with coconut milk , chickenpieces and young jackfruit which has been crushed .
• Add bay leaves and laos, rebu continue until the milk runs out.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the coconut milk out

How to Cook Sumatrans Satay

2010-09-16T03:35:00.000-07:00

In Indonesia have many kind of satay (Madura, Padang, etc.). This time I'll explain how to cook Sumatrans Satay.

Real Name : Sate Sumatra
Origins       : Sumatra

Materials:

     1 kg of chicken meat
     1 point coconut, coconut milk is made
     Skewer

Spices - spices:

     15 seeds red chillies
     6 seed onion
     1 teaspoon cumin
     3 grains of sweet cumin
     1 piece galangal
     4 cloves garlic
     6 eggs hazelnut
     2 pieces of lime leaves
     1 tablespoon coriander salt, ginger and turmeric leaf

How to cook:

     Large cut of meat - large
     All the ingredients finely crushed, except lime leaves and turmeric leaves
     Enter into a pot with coconut milk, as well as meat and salt continue to cook until soft da waters dry.
     Then pin it with skewers and burn it on medium heat

How to Cook Eggs Rendang

2010-09-15T03:26:00.000-07:00

This food is really simple to make and it's taste so spicy. You can try it to know the taste.

Real Name : Rendang Telur
Origins : West Sumatra

Material:

     8 eggs
     5 pcs red onion
     2 cloves garlic
     1 / 2 segment galangal
     4 pcs red chilli
     1 / 2 segment turmeric
     Turmeric 1 bay leaves
     ginger

How to cook:

     Blend all ingredients except ginger and turmeric leaf
     Enter a little oil and then stir-fry until fragrant smell
     Cook in thick coconut milk and then enter the egg that has been boiled first.
     Crushed galangal and turmeric leaf and enter into cuisine
     Cook until the oil out and somewhat dry.
     Remove and serve.

How to Cook Chickens Opor (Opor Ayam)

2010-09-15T03:12:00.000-07:00

This Food usually serve by Indonesian's Moslem in Idul Fitri in case of celebration after they fasting 30 days before.

Real Name : Opor Ayam
Origins : Javanese

Material:
1 whole chicken
1 liter of coconut milk diluted
1 / 2 liters of thick coconut milk
1 stalk lemongrass crushed
2 bay leaves
2 bay lime leaves

Seasonings:
8 pcs onion
4 cloves garlic
2 SDK coriander tea
1 / 2 teaspoon cumin
1 / 2 finger ginger
5 pieces of hazelnut
pepper, salt, sugar

How to cook:
Chicken cleaned, cut into pieces, rinse
Saute the spices until it smells fragrant mashed, add bay leaves, lemon grass and give a little MSG
Add chicken, mix well, allow to wilt, add the liquid coconut milk
After a somewhat subsided, add thick coconut milk
Pick up after soft

Indonesian's Spicies

2010-08-02T02:43:00.000-07:00

Renowned worldwide as the "Spice Islands", the Maluku islands spice plants originally donated to the culinary arts world. Spices or seasonings such as nutmeg, cloves, galangal is native to Indonesia, while black pepper, turmeric, lemongrass, red onion, cinnamon, nutmeg, coriander and tamarind was introduced from India as ginger, green onion, and garlic are introduced from China. Herb from Asia that has developed since time immemorial, and has become an integral part of the culinary arts of Indonesia.

In ancient times, the Kingdom of Sunda and then the Sultanate of Banten famous worldwide as a major producer of black pepper with the best quality. Maritime empires such as Srivijaya and Majapahit also grown and prospered thanks to the spice trade between Maluku spice islands in the archipelago with India and China. Then VOC also earned huge profits from the spice trade in the world. Predilection of Indonesia will be more spicy foods enriched with the introduction of the chili from the Americas by Spanish traders since the 16th century. Since then the sauce becomes an important part in the cuisine of Indonesia.

A mixture of spices as a condiment base Indonesian cuisine, including a combination of cinnamon, star anise, coriander seeds, white cumin, black pepper, cardamom and cayenne pepper, spices composition in accordance with regional variations.

Rice

2010-08-02T02:40:00.000-07:00

Rice is the staple food for all levels of Indonesian society and modern rice farming occupies a prime position in the culture of Indonesia; form the landscape; sold in the market; is the basic ingredient of many foods are savory to sweet. In general, rice is eaten in the form of plain rice which dreams of a little taste of fresh vegetables and side dishes of rice friends by his side as a source of protein and other nutrient sources. Rice can also be used as a diamond (rice steamed in coconut matting roan), rice cake (rice steamed in banana leaf packs), peek (rice crackers), snacks, noodles, noodles, rice wine, and fried rice.

Rice is included in the daily diet, but as the development of technology, it is possible to trade in paddy and rice from other places. Finding evidence of wild rice was found on the island of Sulawesi, from about 3000 BC. Meskipin Thus, early evidence of rice farming was found from the eighth century inscription mentions the king of Java Yeng tax applied in the form of rice. Division of labor between men, women, and livestock remain stable in rice farming in Indonesia, such as encountered in carving reliefs of Prambanan, Central Java, which comes from the ninth century: plow fields tied around the buffalo; women plant the seeds and pound rice, and men carrying rice crops with pole on his shoulder. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a food prestigious presented by the aristocracy and nobility during the ceremony and celebration party.

Rice farming requires adequate sunlight. Rice cultivation in Indonesia associated with the development of agricultural tools and livestock rearing metal buffalo to plow their fields and manure used for fertilizer. The original landscape of Indonesia is covered by tropical rain forest, but is slowly being replaced by rice fields and settlements to develop a rice farming that has evolved over 1500 years.

Other staple food is maize (in dry areas such as Madura and East Nusa Tenggara), sago (in the eastern part of Indonesia), cassava (dried and called 'tiwul' as an alternative staple food in arid areas such as Java, Gunung Kidul and Wonogiri), cassava and tubers (particularly in the bad season).