gudeg

Warm is a traditional food from Yogyakarta and Central Java , Indonesia the which is made ​​from young jackfruit (jack fruit) boiled egg for Several hours with palm sugar , and coconut milk ^[1] . Additional spices include garlic, shallots, candlenut , coriander seed, galangal , bay leaves , and teak leaves, the latter giving a brown color to the dish. It is also Called the Green Jack Fruit Sweet Stew.
Warm is served with white rice, chicken, hard-boiled egg egg, tofu and / or tempeh , and a beef stew made ​​of crisp skins (sambal goreng krecek) ^[2] .
There are Several types of warm; dry, wet, Yogyakarta style, Solo style and the East-Javanese style. Dry warm has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common warm CAME from Yogyakarta, and usually sweeter, more dry and reddish in color Because the Addition of teak leaves. The Solo warm from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color Because teak leaves is absent. The East-Javanese style warm employs a spicier and hotter taste, compared to the Yogyakarta-style warm, the which is sweeter. Gudeg is traditionally associated with Yogyakarta , Yogyakarta and Often nicknamed as the "City Gudeg" (city of warm). The center of Yogyakarta gudeg Wijilan restaurants are in the area, east side of Yogyakarta Kraton (Sultans' palace).

Sumedang Tofu

History
Starting from the creativity that is owned by the wife Ongkino, which was since the beginning as the person who first had the idea to produce Tou Fu (from the Chinese, Hokkien "tau hu", which means the same) which gradually becomes changed its name to "Know".

Year after year, along with his beloved wife Ongkino continue to cultivate their business until about the year 1917 their only child Ong Keng man followed his parents to the ground Sumedang. Bung Keng then continue its efforts both parents until they choose to return to their homeland in Hokkien, People's Republic of China.

Through the Man Ong Keng over generations, the only child Ongkino, continued efforts are inherited from both parents until his death at age 92. Behind fame Sumedang know there is also a mystical tale, like what they told the grandson of Ongkino, Suryadi. Around the year 1928, supposedly a place of business the day his great-grandfather, Ong Keng man, accosted by Sumedang Regent, Prince Soeria Atmadja who happened to be passing by on the way to Situradja gig.

Incidentally, the Prince saw a grandfather was frying something. Prince Soeria Atmadja directly down at the sight of a very unique form of food and a fragrant smell. The regent, Prince Soeria Atmadja then asked his grandfather, "Looking for a ngagoreng Maneh naon? (You're frying something?)". The grandfather tried to answer as best he could and he explained that foods fried Tou Fu comes from China. Out of curiosity, just try one of the regent. After tasting a moment, spontaneously regents said with a satisfied, "this dish is delicious! Try if you sell, certainly the best-selling".

Shortly after this incident, Know Sumedang Sumedang favored by residents and then up to the entire Indonesia

Gado-Gado

Gado-gado is one food that originated from Indonesia in the form of vegetables are boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced ​​egg and fried onions sprinkled on top. Little fried chips or crackers (some are taking prawn crackers) was also added.

Gado-gado can eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.
 
Ingredients
 
Vegetables 
Vegetables are often used can vary, although vegetables commonly used are:

     Green vegetables are sliced ​​into small pieces such as lettuce, cabbage, cauliflower, beans, and bean sprouts.
     Other vegetables such as carrots and cucumbers.
     tomatoes
     Sliced ​​boiled potatoes.
     Boiled eggs.

With the exception of eggs and boiled potatoes, vegetables used are usually still in a raw state. Although sometimes vegetables such as cabbage and cauliflower can also be boiled hot water. There are also vegetables are sometimes cooked with hot water vapor.
 
peanut sauce 
One of the differences hodgepodge of other vegetable salad is a peanut sauce that is used. The materials used for peanut sauce can also be varied. Materials commonly used are:

     The crushed peanuts
     garlic
     Chili, pepper
     Lime juice
     Salt, brown sugar

Sometimes also added:

     coconut milk
     soy sauce
     Paste

Uduk Rice

Uduk Rice is the name of a kind of food made ​​from raw material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. This food is then served with fried chips, fried tofu, egg omelet / fried eggs that have been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce from. These foods are usually more often sold in the morning for breakfast and evening to eat malam.Pada night, usually rice uduk pecel catfish sold in the shop, that shop that sells rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried, and others.

Soto Betawi

Soto Betawi is a popular soup in the Jakarta area. As with soto soto Madura and the eldest, also uses a soto Betawi jerohan. Besides jerohan, often other organs are also included, such as eyes, penis, and also the liver.
history

The term soto Betawi culinary cuisine is present in Indonesia around the year 1977-1978, but instead shall mean no soto prior year. Who popularized and the first to use the word soto soto Betawi is a seller in THR Lokasari / Prinsen Park, of course, with its own characteristic taste.

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

Pempek

Pempek or Empek-empek is typical Palembang food made ​​from fish and sago. Actually it is difficult to say that pempek center is because almost all of Palembang in South Sumatra region producing it.

The presentation was accompanied by a sauce pempek black brownish-called vinegar or cuko (Palembang language). Cuko made ​​from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. To the indigenous population of Palembang, cuko than once made ​​spicy to increase appetite. But as the influx of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage to enamel and dentin). Because in one liter of solution gravy pempek there is usually 9-13 ppm fluoride. a complement to the typical taste of this meal is a slice of fresh cucumber dice and yellow noodles.

Type pempek is the famous "pempek submarine", ie chicken wrapped in egg batter and fried in oil pempek heat. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices content that has been spiced stew), pempek small eggs, and pempek curly.

Pempek could very easily be found throughout the city of Palembang. Pempek sold everywhere in Palembang, one selling at the restaurant, there's a side of the road, and there is also a bear. Canteens in all schools / workplace / campus would anyone sell pempek. In the 1980s, sellers usually carry a basket pempek full pempek while walking around the city of Palembang hawking food. Pempek now there are two types of regular and Parempek Pempek, a mix between Pare and Pempek.

history 
Historically, there have been pempek in Kilkenny since the influx of Chinese immigrants to Palembang, which is around the 16th century, when Sultan Mahmud Badaruddin II came to power in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the name for an old man of Chinese descent.
Based on folklore, about the year 1617 a stale 65-year-old who lives in the Assembly (the banks of Musi River) are concerned about watching the abundant catch of fish in the Musi River that has not been entirely put to good use, only limited and dipindang fried. He then tried other treatment alternatives. He mixing minced fish meat with tapioca flour, so that the resulting new food. The new food peddled by the musty by cycling around the city. Therefore, the seller called "the pitch ... stale", then the food is finally known as empek-empek or pempek. [1]
But this folklore should be explored further because of new cassava was introduced into Indonesia by Portuguese in the 16th century. Additionally velocipede (bicycle) was unknown in France and Germany in the 18th century. Besides the new Sultan Mahmud Badaruddin born in 1767. Also cassava as raw material for new sago is known in the Portuguese colonial era and new cultivated commercially in 1810. Although it is very likely pempek is an adaptation of Chinese food such as fish meatballs, kekian or ngohyang.
At first pempek made from fish Belida. However, with increasingly rare and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but still tasty flavors.
In further developments, it is used also other types of river fish, such as fish putak, toman, and persuasion. Used also of marine fish species such as Mackerel, Red Kakap, machete, machete, yellow tail, and the next fish. Also has anyone used dencis fish (one student thesis in Riau isan_mutuah@plasa.com), catfish and white tuna.

One batter farrago dough pempek

From one batter pempek, there are many foods that can be produced, depending both on the composition and the final processing and presentation patterns. Among these are Laksan, Tekwan, Models, and Celimpungan. Celimpungan Laksan and presented in a sauce containing coconut milk, while the model and Tekwan served in broth containing elephant ears, head of the shrimp, yam, and sprinkled with chopped green onion, celery, and fried onions and other spices. The new variant also has begun to be made of people, such as Susan in Jelambar Pempek creations that make pempek cheese, pempek beef meatballs, sausage and pempek sauntered pempek cheese baked in non-stick skillet.

Satai Padang

Sate Padang is the name for the three types of variants in the sate of West Sumatra, the Sate Padang, Padang Panjang and Sate Sate Pariaman.

Sate Padang wearing materials beef, tongue, or jerohan (heart, intestine, and tetelan) with a thick peanut sauce seasoning (like porridge) plus a lot of chili so spicy taste.

Sate Padang Panjang satay sauce is distinguished by its yellow color whereas Pariaman satay sauce is red. Sense of both types of satay is also different. While sate Padang has a different flavor combination of both types of variants skewers on top.
[edit] The process of making

Fresh meat included big role in drums filled with water and soft boiled twice in order to use a different drum and water. Meat sliced ​​and covered with herbs and spices. While cooking water is used as a broth, ingredients to make satay sauce. Then the broth was mixed with 19 kinds of spices which have been smoothed (onion, garlic, turmeric, ginger, and lemongrass) was mixed with different kinds of chili. The whole spices and then put together and cooked for 15 minutes.

Sate itself is only burned when ordered, using charcoal from coconut shell.

Nasi Goreng

special fried rice

Fried rice foods made from rice fried with spices and other ingredients. Fried rice is a popular food in East Asia and Southeast Asia.
Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. Fried rice and then spread to Southeast Asia brought by immigrants, Chinese immigrants who settled there and created the typical local fried rice which is based on differences in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, who does not like cold food tasting and also remove the remaining food a few days earlier. Hence, the cold rice and then fried to be served back at the dinner table.Typical Indonesia
Fried rice is also known as the national dish of Indonesia. Of the many dishes in the cuisine treasury Indonesia, only a few can be considered as a true national food. Indonesia is the national cuisine knows no boundaries of social class. Fried rice can be enjoyed simply on the roadside stalls, vending carts, to the restaurant and the buffet table in the party.
There are different kinds of fried rice recipe but its main element is the rice, cooking oil, soy sauce. In addition, many other extras that can be included, ranging from vegetables, meat, until the sauce, sauces, crackers and fried eggs.

Variation
Fried rice in Indonesia and in other countries can have its own variations depending on the areas of origin and ingredients or materials used. This variation is usually influenced by food that is commonly used by local communities and herb seasoning influence from neighboring countries, foreign ethnic or cultural influences that came built into the country. Several variations of the famous fried rice diIndonesia include the following:

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