Pecel

Pecel is the typical food from Madiun East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, krai (a type of cucumber) or other vegetables are served with a sauce poured pecel.

The concept is similar pecel dish with a salad for the Europeans, which is fresh vegetables flushing with mayonnaise topping. And pecel topping sauce.

The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, onion, sour Java, pepper and salt.

Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. Also pecel also usually served with warm white rice plus chicken. Could serve in a plate or in a folded leaf called pincuk. These dishes like gado-gado, although there are differences in the materials used.

The spicy taste of pecel that sting became characteristic of this dish.

In many region in Java - Indonesia, pecel often laced with ingredients (vegetables) that smells stimulate. Among them, sprinkled with seeds or chopped flowers Lamtoro Etlingera (Nicolaia spp.) That have been steamed.

Pecel names have different meanings in the Indoensian place.. like Slawi, Tegal, Central Java. Pecel not presented in the form of vegetables, but the shape of rujak.

Pecel version Slawi area consists of fresh fruits such as guava, pineapple, papaya, and mango and doused with a thick brown sugar sauce.

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Ketupat Lebaran

Rice with diamond shape, in Javanesse language called Kupat, mentioned that the tradition of eating Ketupat out (after) Lebaran day, which usually called the day of Raya Ketupat, referred to as Foreign Kupat tradition.

Kupat comes from Pat or Lepat (errors) and "Outside" which means the hope that people who eat Ketupat will released from their errors (mistaken).

Remind that they are independent and free from errors, so that the community is expected to forgive each other and fused together with the symbols of sin outside Kupat tradition.

Ketupat begins with making the slug. This shell is usually made close to Lebaran, and made a gang, usually by the women with the fingers of the skilled and nimble. Creation of this rollicking tone coming Lebaran, and demonstrate familiarity among residents at the time.

This makes the existence of Ketupat, as well as traditional foods, as well as the binding between the population because of the social interaction between the existing population.

Ketupat is a meal with rice content, blangket with young coconut leaf or leaves a bit yellow color. Cooking Ketupat is by boiling it.. with finalizing in coconut milk, or, if Ketupat boiled in plain water, will be served with coconut milk foods such as opor ayam.

Opor ayam is soup foods with (usually coconut milk) with chicken meat and spices such as garlic, coriander, galangal,pecan, pepper, and ginger. This menu is identical menus on Lebaran day.

In addition to opor ayam, squash Godog also suitable paired with ketupat Lebaran. Besides pumpkins, beans, and tempeh, the addition of miller ebi (dried shrimp type) contributes its own savory taste. Sambal fried potato dish, is no less seductive.

To celebrate a Happy Ied day with ketupat lebaran is a must!!

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Soul of Soto

Soto is one of Indonesian traditional foods that have penetrated everywhere. Historically, the food is estimated came from China, under the China trader earlier times a go.

Then, adapt to the influence of the original recipes Indonesia, which became one of the favorites menu to the present.

Creativity cooking process to be one key to success in making soto foods remain popular in the all-time in each generation. Food which is often represented as a cuisine menu of this East Java, the more good flushing broth.

Eat soup or "Nyoto" is a tradition that has a long history. Soto is available at small stalls in the street or shopping malls or restaurants with air conditioner. Soto is a popular food in various regions in the Indonesian archipelago, egalitarian, and across cultures.

Soto, can be enjoyed anytime of origin served hot. Want to make breakfast, lunch, or dinner it's acceptable. Gravy is not watery and really is not just gravy broth hot water.

Soto, almost every region with a characteristic of each. Like, soto ayam, Soto Kudus, soto surabaya nodes, coconut chicken soup, even the goat meat soup.

Soto usually identical to the abundant sauce .. with a clear broth with or without coconut milk, with a little chicken slice, vermicelli, bean, prouts and chopped onions and sprinkled with fried onions, fried with scallions or shellfish and deserved with satay, quail egg satay, chicken satay, fried tempe, fried shrimp satay, bergedel etc.

Soto did not just food, but our identity as a nation. He describes the diversity, character, cultural exchanges, as well as the history of Indonesian people traveling alone.

There is no definitive definition of the soup, but everyone agreed that the soto is soto, though each different area and presentation form. That every soto has a distinctive taste, which made the call soto, not meatballs, soup and so on.

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Taste of Sate (Satay)

Sate or satay or sometimes written satay foods are made from pieces of meat (chicken, goats, sheep, etc.) that cut small, and punctured into small stick that made of bamboo, then burnt using charcoal embers.

Sate is then served with various seasonings (depends on the variation recipe satay) is sometimes also found satay served with red onion.

Sate is known comes from Java, Indonesia, but satay are also popular in the countries of Southeast Asia such as Malaysia, Singapore, Philippines and Thailand.

Sate is also popular in the Netherlands that influenced the cuisine of Indonesia. In Japanese version is called yakitori.

Recipes and how it varied depending satay variations and recipes each region. Almost all types of meat can be made sate. As the origin country of satay, Indonesia has a variety of rich satay recipe.

Usually sate served with sauce. This sauce can be soy sauce, peanut sauce, or the other.

Satay is a kind of food that practically adequate food filling people.

Therefore sate usually eaten with warm rice or, if in some served with lontong (rice with bullet shape). Sate sometimes eaten with a ketupat (which also similar to lontong but in diamond shape).

Sate allegedly created by the street food trade in Java around the beginning the 19th century, based on the fact that satay became popular around the beginning of the century to-19 along with a growing number of Arab immigrants to Indonesia.

This also is the reason for the popularity of the use of goat meat and satay lamb as the preferred material by the citizens of Arab descent.

At the end, for medical reason.. it's recomended to consume a cucumber after eating some satay.

Are you ready for taste of satay??

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