Bubur Suro

On 1 Suro (1 Muharram in the Islamic era, or 1 Ashura) was commemorated by the Java community with a unique way and has been carried out by generations for centuries. Unfortunately, this tradition seems to have been increasingly marginalized and only carried out by the elders who still maintain the tradition as a cultural heritage.

As in other traditions and cultures, each crossing ritual (rites of passage) is always accompanied by culinary elements as symbols. The Islam in Java celebrate Eid with yellow rice, while other tribes in Indonesia celebrate with a dish diamond. On Hari Raya Lunar New Year, our brothers are of Chinese descent wearing a cake basket as a symbol. The Christians in the United States marked the Thanksgiving Day with roast turkey dish. None of the religious scriptures which requires the presence of these foods in a religious feast days. Therefore, this tradition should be seen as separate from the pure tradition of Shari'a religious. This tradition gives color and cultural nuances of a series of religious rituals - the feast or celebration, or festival, to interpret gratitude to god. Please note, the tradition of Chinese New Year and Thanksgiving is not a part of religious rituals.

Java Community Suran brings porridge or gruel suro on the eve of the arrival of a Suro. In the concept of Java, after the four o'clock afternoon has considered entering a new day tomorrow. It must be remembered that the porridge was not suro offerings that are animistic. Porridge suro terms with the symbol, and therefore should be read, viewed, and interpreted as a tool (Uba rampe in the Java language) to interpret a Suro or New Year to come.

Suro porridge made from rice, coconut milk, salt, ginger, and lemongrass. It feels good with salty-spicy nuances thin. On top of this porridge sprinkled with bits of grapefruit and pomegranate grains, as well as seven kinds of nuts, ie peanuts, cashews, green beans, soybeans, red beans, peanuts tholo, peanut bogor - some fried, some boiled. Concludes with some cucumber slices and some basil leaves. Imagine, mix ingredients and flavor elements that present a variety of textures.

Tebokan (1st Muharram tradition)

KUDUS (KRjogja.com) - Welcoming the arrival of the New Hijri Year 1431 H or 1 Suro, KUDUS porridge known as the city has a tradition of the procession porridge. Event held porridge entrepreneurs took place at the Village kaliputu, Sub City, Friday (18/12).

Kaliputu Village, a porridge production center in the Kudus. Porridge was originally used to be packed in containers resembling tebok or woven bamboo tray. That's why the show is a tradition called "tebokan".

According to the Village Head Kaliputu, Suyadi, tebokan tradition interpreted as an expression of gratitude and thanks to God Kaliputu Village residents on their success in the business of porridge. Until now carrying about 40 people who depend of porridge. "The number does not include those who now go to businesses outside the Village Kaliputu," he said.

In the event such tebokan, children with a tebok containing porridge and go from page rampe Uba village hall walk around the village to the accompaniment of tambourines.

After the tour, all the porridge and snack wine market that they previously gathered in the village hall and village elders in prayer by Kaliputu. After the ritual prayer was over, all tebok who paraded around the contested population. "Anything that grabs people trust the food it contains a blessing," said Basuki, one of the village residents kaliputu.

Head of Art and Culture, Tradition and Language at the Department of Culture and Tourism (Disbudpar) Giono Holy District, said an annual tradition to have been well preserved and forms of celebrations are also also be packaged to make it more interesting.

It recognizes, to support this festive celebration, it takes the involvement of all parties to provide material support and imateriil. With the convening of this tebokan celebration, expected business growth in the center of this porridge will increase and more popular with the wider community

Es Doger

Ice Doger special drink known as Bandung, is now easily found in the city of Jogjakarta, or even other big cities. Doger ice made from shaved ice mixed with boiled coconut milk, syrup and coconut shavings. This drink is served with a boiled chinese girlfriend, black rice, cassava tape and sweetened condensed milk. Ice Doger more delicious when added to the avocado fruit, melon or jackfruit. To be able to produce ice Doger with good quality, then use young coconuts with a fairly thick meat, cassava and black sticky tape choose fresh. Choose also grated coconut is not too old for ice produced more pronounced delicious.

Es Pisang Ijo

Es Pisang Ijo is one of the culinary food typical of Makasar. But to taste the delicacy of this green banana ice, we do not have to come all the way to Makasar. In a short time indeed Es Pisang Ijo has spread to several regions in Indonesia, and has received good response from the community.

Es Pisang Ijo is made of green bananas or plantains kepok, wrapped in wheat flour that has been given a coconut milk and pandan leaf water or pandan paste as dyes and fragrances that are green, served with a sauce that was shaved ice, fried bean / roasted pounded rough and syrup . So the word green was not shown that these traditional snacks made of green banana flour but from a green wrapper from pandan leaves.

Nasi Goreng

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including fried rice accompanied with other items, or a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. There is also a special nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.

Nasi goreng is considered the national dish of Indonesia There are many Indonesian cuisines but few national dishes. Nasi goreng is the best of them. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, or food stall; eaten on porcelain in fancy restaurants, or constructed at the ubiquitous buffet tables of Jakarta dinner parties.

Nasi goreng was part of dinner menu on Barrack Obama's state visit to Indonesia in 2010, where he praise that the cuisine, alongside with Bakso (meatball soup) and emping (melinjo crackers made from Gnetum gnemon), is delicious.

Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah[4] as early as the 1550s.

Selendang Mayang Betawi(batavia or Jakarta)

Many do not recognize this Betawi traditional snacks. It was the most delicious sweet sticky eaten in cold conditions, sluuurp delicious! Although one hawker who was already rare, but still remain interested by the culinary connoisseur.

Virgin Shawl, maybe some people are still unfamiliar with the name of this one meal. These foods may be arguably one of the Betawi culinary heritage. This is because its existence is already very rarely found in Jakarta.

According to the sellers remaining ice Virgin shawl is handed down recipe obtained from their ancestors. Although prescription heritage, was the material used is not difficult namely sago palm. Cake batter made bleak agar-agar, usually red or green combined with white so interesting views. The colors are reminiscent of the color of this beautiful shawl. Therefore called 'shawl Virgin'.

Cake batter that has been cut into pieces presented along with the running of Java sugar syrup, coconut milk, and ice cubes. It was sweet sticky coconut milk with a tinge of savory taste delicious! Eaten when freshly made cold winter disantapa suasana.Karena always moved at hence is also known as Ice Shawl Mayang. Seller ice shawl Virgin usually found in urban areas (Glodok). But now, ice shawl can also be found in the Virgin Eat & Eat is located in one shopping center in Kelapa Gading.

Tempe Penyet

Tempe Penyet is the typical food from East Java Indonesia. These foods are made from tempeh, marinated in broth seasoned with salt and coriander. Tempe is then fried and served with chili sauce after cooking. Penyet name comes from the Javanese language, which means "pulverized". This refers to the tempeh is a crushed and pulverized with a little chili sauce before serving

Ketoprak

Ketoprak is one kind of Indonesian food using a diamond is easy to find. Usually diamond sold using the stroller on the streets or on the sidewalk. Especially in the area Batavia, Jakarta.

Its main components are tahu, rice noodles, cucumber, bean sprouts and can also be equipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of fried shallots. It can also be served with crackers or chips extra melinjo. Some versions include tempeh and others as components.

Kerupuk

Kerupuk or snack krupuk are made from tapioca flour batter mixed with ingredients such as shrimp or fish flavor. Crackers made by steaming batter before thinly cut, dried in the sun and fried with a lot of cooking oil.

Textured kerupuks crisp and is often used as a complement to a variety of Indonesian food such as nasi goreng and gado-gado.

Kerupuk udang dan kerupuk ikan are the most common type found in Indonesia. Crackers cheap as chips or crackers aci mlarat only sago mixed dough made from salt, food coloring, and MSG.

Kerupuk are usually sold in packaging that has not been fried. Cracker fish of species that are difficult to expand when fried are usually sold in the form of already fried.

Kerupuk kulit (krupuk from skin animal cows, hen, and else) or Kerupuk ikan(fish) that are difficult to expand need to be fried twice. Crackers should be fried first with cooking oil low temperature before being transferred into the pan containing hot cooking oil.

Kerupuk kulit (kerupuk jangek) is a cracker that is not made of tapioca flour dough, but from cow or buffalo leather is dried

Emping

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

Making emping with roast melinjo melinjo begins, then peeled and thinned with a sort of an iron hammer. These foods are produced by small and medium scale entrepreneurs, for example in Batang especially Sub Limpung, Magetan District, East Java, or in Bantul district. Chips partly exported to the Middle East.

Actual empings can be of any material, provided that they contain enough starch. There are chips made from ears of corn (by craftsmen in the area of Yogyakarta) and from tubers puzzle.

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

Getuk

Getuk (Java: Gethuk) is a light meal (snack) made with the main ingredient cassava. Getuk a food that easily found in Central Java and East Java.
A song popularized by Nurafni campursari Octavia using the name of this food as its title.

Getuk Lindri

Snack market-based cassava is often found in our traditional markets in our respective regions. This cake is usually served with coconut ointment.

Getuk Pisang (banana)

It is based getuk of bananas originating from the town of Kediri

Serabi

Serabi is one of the snacks or snacks that originated from Indonesia. Similar pancake pancakes (Pannekoek or pannenkoek) but are made from rice flour (not white flour) and given a sweet liquid broth (usually from sugar palm). This sauce varies according to r6946egions in Indonesia.

Gudeg

Warm (gudheg Java language) is a special food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously.Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek.

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg 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 gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as "Kota Gudeg" (city of gudeg).

Bakpia Pathok

Bakpia Pathok actually inspired by a comestible which originated from China named Tou Luk meaning Pia pia (cake), green beans, then after being taken to Indonesia and first emerged as an industry in 1948 at Jalan Pathok, the comestible was named bakpia Pathok . Now the road has been renamed Pathok Aip KS Tubun Street. At that appearance was pioneered by bakpia Pathok Heroine and bakpia Pathok 75. Initially still fairly small business, and only about 1989 comestible which eventually became the characteristic of Yogyakarta was beginning to become popular and start popping Pathok bakpia other home production such as bakpia Pathok 21.25, 555, 770 is also still much more to adjust to the number road where bakpia production house is situated.

Before being so many variants in content and packaging, bakpia Pathok has only one variant of the contents of green beans. Because competition is so tight and the growth of entrepreneurs who really mushroomed bakpia make so many variants of the content developed by home-based entrepreneurs, such as cheese, chocolate, pineapple, durian, jackfruit or black beans.

ES OYEN

Es Oyen is one of the drinks fresh from Bandung, West Java. Its main ingredient is a Chinese girlfriend, well-shaped or rounded grains. Another ingredient is coconut, avocado, and fro, and jackfruit. In addition to the flavor and aroma is vanilla syrup or sugar syrup scented pandan. Not to forget, melt sweetened condensed milk which adds fresh!

Sate

Sate or sometimes written satai is food made from pieces of meat (chicken, goats, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made of bamboo, then burnt using charcoal embers.Sate is then presented with a variety of seasonings (depends on satay recipe variations).

Sate known from Java, Indonesia, but the sate is also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in the Netherlands that influenced Indonesian cuisine which was once a colony. Japanese version is called yakitori.
Satay recipes and how to manufacture a wide range of dependent variations and recipes of each region. Almost all types of meat can be made sate. As the country origin of satay, Indonesia has a rich satay recipe variations, see the list of satay.
Usually the satay sauce. This sauce can be soy sauce, peanut sauce, or the other.To sate the duck pond full menu is satay, peanut sauce or sweet spices spicy seasoning (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas served with rice cake. Sate sometimes eaten with rice cake.

Bajigur

Bajigur is a typical beverage from West Java Indonesia. Its main ingredients are coffee, palm sugar and coconut milk. To add to the pleasure is mixed too little salt and vanilla powder.

Drinks are served hot is usually sold with the use carts that include a stove.Bajigur best drunk at the time of cold and wet weather after the rain. Meals are often served with boiled banana bajigur, boiled yams, or boiled peanuts.

Lontong Balap

Lontong Balap is Indonesian traditional foods that are characteristic of Surabaya in East Java. This food consists of rice cake, bean sprouts, fried tofu, lentho, fried onions, ketchup and chili sauce. Lontong race usually dominated by the sprouts.

Historical names

According to the first story lontong balap is still sold in a heavy-barrel-shaped and bear to the whole city. Heavy-barrel keg causing the rice cake seller of this race as he should bear walked quickly, creating the impression of a race (in Javanese: balapan and in English: race). In the present lontong balap more often sold in a stroller, though racing lontong name remains unchanged.

Wedang Ronde

Wedang Ronde is a traditional beverage that comes from Java. Wedang itself means drinks. Wedang round ginger is steeping water containing balls, called rounds. Usually served with beans that are roasted, to and fro, and pieces of bread in the drink. Drinks that use basic ingredients of ginger is believed to cure diseases of the throat, nausea or carsick, increase stamina, and give warmth to the body.

The basic ingredients ronde itself is made of sticky rice flour that contains peanuts and brown sugar. Contours chewy when bitten. And the inside will melt in our mouths. The main components in wedang round there are 2. Namely wedang ginger and ronde itself. If wedang rondes do not have ronde, then the drink is called wedang jahe (ginger).

To find the seller wedang Ronde is not hard. Almost in every corner of the street or the crowded center will be easily found wedang Round seller, who usually use a medium-sized wheelbarrow. They peddle wedang rounds with round or settle in one place, starting from late afternoon to night and even early morning. Although in some places we can find in the daytime.

Angsle

Angsle or commonly referred to as "Wedang Angsle" is warm drinks originating from eastern Java. The ingredient can also manufacture all kinds depending on taste and availability of materials. In general, these ingrediants are the Sago pearl colors, green beans, cassava tape, bread, white glutinous rice, cashews and others. Also there is the addition of ginger sauce. The ingredients are ginger, coconut milk, water, pandan leaves, sugar, lemongrass, and a little salt.

Tahu Campur

Tahu Campur is one of the East Javanese food.

Tahu Campur mix consisted of chewy beef, fried tofu, meatball cassava, fresh bean sprouts, fresh watercress, yellow noodles and prawn crackers. All this is then mixed with spice paste, fried onion and chili sauce. This dish is sold in sidewalk stalls with the label " Tahu Campur Lamongan "