Nasi Uduk

Nasi Uduk it’s one kind food where made from main ingredient rice aron(half cooked rice) technique to process it and steamed with coconut milk, then it’s spiced with Pala(nutmeg), Kayu Manis(cinnamon (bark)), Jahe(ginger), Daun Serai(lemon-grass leaf) and Merica(pepper).

Then it’s serve with Emping(1 chips made of pounded new rice toasted and served with palm sugar. 2 fried chips made of Gnetum gnemon fruit.) Goreng(fried), Tahu(bean curd)Goreng(fried), Telur(egg) Dadar(omelette) or Telur Goreng(fried) witch already slicing, Abon, Tempe, Fried Onion, fried chicken, cucumber and SAMBAL.
This food usually sold in morning

Pecel Lele

Pecel Lele(or Pecek Lele) in Indonesia it’s a name of food where made from Ikan LELE(catfish). Usually it’s main fried catfish using cooking oil and be serve with Sambal Lalapan(Fresh Vegetables). Lalapan it’s can be from Kemangi(k.o. basil), cucumber, cabbage, long pea, an Sambal.

Pecel Lele is a cheap food. And it’s very popular in Java as alternate from chicken food especially fried chicken.

Nasi Becek

Nasi Becek it’s a special serving from Nganjuk, East Java, Indonesia. In home place this food as know as SEGO BECEK.

Sego becek is serving what is resemble with Kari/Goat Kari. The ingredient from this food is resemble with SOTO BABAT, however this food it’s gave a piece of SATE KAMBING(goat). It’s used a goat meat for ingredient and not forget it to add a piece of red onion to give a special taste from this food.

As a whole, the taste maybe like with others type where grow up in SOLO, Middle Java. It’s disposed sweet and not salty, it’s deferent with general East Java serving where it’s disposed salty.
The seller of this food usually can be easy get in Jalan Dr. Soetomo in Nganjuk with a cheaper cost surely.

Soto

Soto, Sroto, or Coto is an Indonesian food where it made from meat broth and vegetables. The meat witch mostly in used is cow and chicken, however pig and goat it’s used to. A various place in Indonesia is have one own soto kind, with defferent ingredient, for example SOTO MADURA, SOTO BETAWI, SOTO PADANG, SOTO BANDUNG, SOTO SOKARAJA, SOTO BANJAR, COTO MAKASAR. It’s also be named according to ingredient, for example SOTO AYAM(chicken), SOTO BABAT(inner organ meat), SOTO KAMBING(goat).

Because there is some soto kind in Indonesia, each have a deferent way to serve. Soto can be serve with a various kind of side dish, example Kerupuk, Perkedel(croquette of spicy ground meat and boiled potatoes or other starch), Emping Melinjo(1 chips made of pounded Gnetum gnemon seeds), Sambal, pea sauce and others. As we know staple food’s of Indonesian is rice, so soto usually served with rice as main menu. However there some deferent in that main menu. Almost Soto served apartly with rice, like SOTO BETAWI, SOTO PADANG, and others. However, there is also served with mix’s Soto and rice, like SOTO KUDUS. And what is more, there is also serve with Lontong or boiling rice with banana leaf cover, foe example COTO MAKASAR. Then, there is served with noodles , and not rice as main menu, like SOTO MIE BOGOR.

GADO-GADO

Gado-gado is one kind an Indonesian food’s witch a boiling vegetables and mixed to be one, with spices or sauce from steaming ground nut with egg slice and on the top sowed fred onion. A few EMPING(1 chips made of pounded new rice toasted and served with palm sugar. 2 fried chips made of Gnetum gnemon fruit) GORENG(fried) or KERUPUK(chips made of flour flavored with fish or shrimp. kerupuk-belinjo chips made from the fruit of the belinjo. kerupuk-kerak chip made of hard-boiled rice and fruit. kerupuk-kulit crackled water-buffalo) it’s be added to.


Gado-gado can be just eat like salad with spice/nut sauce, however it can be eat with rice or sometime with LONTONG(food consisting of rice steamed in a banana leaf).

PECEL

PECEL is an exclusive food’s from Madiun, East Java witch made from boiling vegetables like spinach, Tauge(bean sprout), Kacang panjang(long pea), kemangi(k.o. basil, turi(ornamental shrub or small tree with white or red pea like flowers) leaf, krai(one kind of cucumber), or the other vegetable where it presented with splashing SAMBAL(mix’s contain coconut and chili papers) PECEL. The concept of this food is like a European salad.

Sambal Pecel it’s deferent with salad, it’s have a deferent ingredient to. The main ingredient is ground nut and chili where It’s mixed with others like leaf from Jeruk Purut(k.o. nubbled), onion, Javanise sour, paper, and salt. Pecel It’s usually presented with REMPEYEK(k.o. crisp) like Rempeyek Kacang(coconut) and Rempeyek Udang(shrimp). In other ways Pecel it’s Presented with warm rice and Jeroan(meal from inner organ from animal like cow or chicken). The way to present I’ts use plate or in folding leaf where it’s can be said PINCUK. This food is like a Gado-gado, although there is some different in the ingredient where it used. The taste where it’s very stinged hot become a special feature from this food.
So come and tasted this food.

TUMPENG

One kind of Special Feature from Indonesian food. Tumpeng it’s a way to presented a rice with meal and vegetable in The Cone Shape, and it can be said as NASI TUMPENG.

A rice tickle where it use for usually it’s yellow rice, although in some time it’s use a white rice or we can said it NASI UDUK. The way to presented this special javanise rice or Betawi people of Javanise descent and usually it’s made when they do some ritual pray or we can said KENDURI or in celebrate event. Although, most of The Indonesian People know this activity.

TUMPENG usually presented in TAMPAH ( traditional contain in Indonesia specially in Java) and it’s use a banana leave to covering in bottom.
The event where including NASI TUMPENG it’s can said a “TUMPENGAN”. For example in YOGJYAKARTA, in that city was grow up a TUMPENGAN tradition in night before The Indonesian Independent Day (17august), The Proclamation of Indonesian Independent Day, to prayed safety of country.
There some tradition unwritten is suggest that classifier from cone it’s presented to person who have a highest profession in that place (like headmaster or else) from people who in there. It’s mean to showing their respectfully to that person.

The Indonesian Food

Indonesian food is a compounding food culture from some place in Indonesia or other.
It’s have a deferent character in every kind of that food depend from their place and it’s bring on of influence from cultural in their place come from.
In The long of history, Indonesia it’s already be come a location of trade between two continent. It’s make a lot of spices bring in, food ingredient and cooking technique from Malaysian, Indian, Middle East, Tionghoa(China), and Europe. All of this it’s mix with special feature of Indonesian traditional food and make a lot of variety where it can’t be find in other place. The Spain and Portugal, moreover before Dutch have been bring a lot of product from a new world into Indonesia.

In the west and middle of Indonesia, staple food usually it’s cooked in morning and to eat in middle of day. In a mostly of family in Indonesia they doesn’t have a several food time, where all family member in there. It’s cause food’s in Indonesia made for along time, although have to be placed in room temperature, during some hour. Then the food’s bring to boil again for dinner. The Indonesia Food it’s usually presented with a rice, several kind of meat and vegetables it’s presented as complement of rice. One kine of spices where it often presented is SAMBAL.


In The East of Indonesia, where in that place the food it’s influence from Pacific Culture, it’s more often sago as carbohyfrate source.

The popular food in Indonesia it’s not really different with Asian. The food where have soy souce spices with TAHU and TEMPE it’s popular to. Tempe it’s very well in tropical like Indonesia.