Be pasih mesambel matah

Be pasih mesambel matah (Bali: raw fish sauce) is the name of one of Balinese food.

These foods are made from fresh sea fish, which dilaburi with garlic, coriander, turmeric, shrimp paste, salt and sometimes with kencur. After seasoning the fish sink, then baked with charcoal or coconut shell charcoal. Materials consist of a red onion sauce, chili sauce, lemon grass, grilled shrimp paste, salt, and chili peppers can also be added to provide a sense of extra-large. These materials are mixed, finely chopped, then knead to combine flavors. Finally, add coconut oil and real lime juice.

This is the food is usually served with rice, kale and basil Plecing. Food is quite popular in the coastal areas of Bali, including Jimbaran beach (Kuta), Sanur (Denpasar), and the beach More (Gianyar).

Ayam Betutu

Betutu is a side dish made from chicken or duck a whole that contains spices, then roasted in the husk fire. This Betutu has been known throughout the district in Bali. One of the producers goby is Melinggih village, Gianyar regency kecamatam Chedi. Chicken goby is also a special food Gilimanuk. Goby is used as a serving in religious ceremonies and rituals as well as dishes and sold. Consumers not only the people of Bali but also foreign visitors who come to Bali, especially in certain places such as in hotels and restaurants / restaurant. Betutu not stored longer lasting.

Kerak Telor

Kerak Telor is a Betawi traditional spicy omelette dish in Indonesian cuisine. With the ingredients of white glutinous rice, chicken egg, ebi (dried shrimp marinated) plus dry roasted shallots fried, then given a refined flavor of roasted coconut, red chilies, kencur, ginger, pepper grains, salt and sugar.

Batagor ( Bakso Tahu Goreng)

Batagor is typical foods originated from Bandung, which is made from starch, tofu and peanut sauce cucumber wear.

In Bandung, the seller Batagor are found at the edges of the street, at school, on campus, even in the restaurant there.

Material from this Batagor tofu is filled with a mixture of aci (tapioca flour) and the mill of mackerel fish. Batagor always accompanied by lively sematinya loyal friend that is dumplings made from made from a mixture of aci (tapioca flour) and fish meat tengiri but wrapped in dumpling skin.

Otak-Otak

Otak-otak are the foods of Malaysia, Singapore, and Indonesia made of fish (usually tengiri) wrapped by banana leaf and baked. Southern city of Malaysia, Muar is famous for its brain-brain. In Indonesia alone the brains of many found in some areas like the north coast of Java.

Otak-otak are made from fish meat, mashed and seasoned. Furthermore, fish meat is inserted again into the fish skin which is then boiled or baked in a banana leaf wrapping.

These foods can be eaten alone or accompanied with spicy sour sauce. Sometimes eaten to accompany the rice.
There are different forms of brain-originating from different brain regions.

In Indonesia, it is originated from Palembang, South Sumatra. However, other regions in Indonesia have been populared for Their brains as well Such as Jakarta and Makassar. In Palembang, people eat the brains with cuko (Palembangese spicy tamarind sauce). While in Jakarta, They enjoy it with spicy peanut sauce.

Mrs brains (Malay: Mrs brains), with Peranakan Origins, from the northern Malaysian state of Penang, is steamed as a cake in pandan leaf. However, the brains from Indonesia, the south of Malaysia and Singapore is wrapped up as a thin slice of using banana or coconut leaf and grilled over a charcoal fire. As a result, it ends up reddish-orange, drier and with a more distinct aroma of smoky fish. Other varieties of the brains do exist.

Although the brains is traditionally made with fish meat, modern versions of the brain Often utilize crab or prawn meat. Similar Indonesian dish with cooking method employs a banana leaf is Called Pepes. Other types of brain-brain Called pais dishes include fish, botok, and sata That are made of fish paste cooked in banana leaves.

Pempek

Pempek, mpek-mpek or empek-empek is a delicacy from Palembang made of fish and tapioca. Pempek is served together yellow noodle with a dark, rich sweet and sour sauce called cuka or cuko (lit. vinegar) and sprinkled with ebi (dried shrimp) powder. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of pempek. One of the most famous types is the kapal selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecil (lit. small egg pempek), pempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek).

According to legend, at around 1617 there was an old Chinese Man who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. The indigenous people, however did not know how to cook the fish properly. During that period, most of the indigenous people simply fried their fish instead of adding in other ingredients to make new dishes. The old Chinese Man mixed in some tapioca and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek, where apek is a Chinese slang for an old man. The food is known today as empek-empek or pempek.

As a local staple, pempek can be commonly found on every street in Palembang, although the most famous outlets can be found on Jalan Slamet Riyadi. Numerous pempek sellers and producers in Palembang use a cheaper combination of fish, which has a strong scent. The best pempek are made of belido fish and are usually more expensive.

Pempek can also be found in other region, especially in major cities in Indonesia. But, the taste of pempek that we found in other region has usually different than pempek in Palembang, because of the ingredients are different. The same ingredients, like fish and flour are scarce or difficult to be found in other region, causing the taste difference. Sometimes pempek in Bangka Island are made from mackerel (tenggiri), while in Jakarta or other city could be made from gurami fish.

source : wikipedia

Martabak

Murtabak, also Martabak or Mutabbaq, (Arabic: مطبق‎) is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one.

History

Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

Indonesian Martabak

Martabak is a popular dish in Indonesia. There are two kind of Indonesian martabaks, sweet and savory. In way of cooking, they have no similarities at all. Although they have completely different taste, looks and way of cooking, they usually can be found next to each other, i.e. a sweet martabak seller usually also sells the savory one.

Martabak Manis

Martabak manis or sweet martabak, is a rich-flavoured pancake-like sweet dish which is popular in Indonesia. Sometimes referred to as "martabak bangka", where Bangka is an island in Sumatera. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are also known as "terang bulan" or "kue pinang bangka". Also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis is pan-cooked, using a specially shaped pan, usually with a diameter of about 25 cm and 3 cm thickness. After cooking, the pancake is topped with a lot of butter or margarine and a variety of toppings according to the customer's taste. The two major flavors are chocolate and cheese. Common toppings for chocolate flavor include a lot of chocolate muisjes or chocolate sprinkles, coarsely ground peanuts, sweetened condensed milk and sesame seeds. As for the cheese flavor, grated cheese and condensed milk are used. After the toppings are added, the pancake is cut into two, and one side is flipped onto the other. A large amount of butter or margarine is then added onto the outer part or the skin of the martabak. The martabak can also be made half chocolate and half cheese, or both chocolate and cheese together which is usually called "martabak spesial". Banana as a topping is also becoming more popular recently.

Martabak Telur

Martabak telur or egg martabak, also called "martabak asin" or salty/savory martabak, is a crepe-like dish with egg filling. The filling commonly includes duck eggs - up to six eggs for a large one - onion, green onions, cooked ground beef and seasonings. The martabak's "skin" is made by spinning the pastry until very thin, like filo pastry. Then it is shallow-fried it in a custom made flattened heavy wok. While the skin or pastry is laid flat on the wok, the egg mixture is then poured in. Then the pastry is folded quickly while being fried, making a rectangular wrap. This requires a mastery in cooking technique. When it is done, the martabak is cut into smaller squares for serving. It is often enjoyed together with pickled diced cucumber, and a dark brown sauce made of vinegar and palm sugar.

Typical Culinary Lunar

Lunar New Year is one important tradition for the ethnic Chinese. Consider a number of culinary specialties are usually served during Chinese New Year celebrations and a variety of symbolization contained therein.

Celebration of Chinese New Year begins on the first day in the first month in Chinese calendar and ends on the 15th day. During these celebrations, several types of food usually consumed as a trusted symbol of wealth, happiness, and luck.

Fish
Menu fish usually eaten or displayed only on the eve of Chinese New Year. You see, the pronunciation of fish (Yu) sebunyi with surplus (Yu).

Cake basket
Cake basket or nian gao is a kind of Chinese traditional pudding made from glutinous rice flour, wheat flour, salt, water, and sugar. The color of the sugar used to make these snacks determine the color (white or brown).

Nian gao is more popular in eastern China such as Jiangsu, Zhejiang and Shanghai, because he says the same pronunciation with''a more prosperous year.''

Mie
Noodle dish usually served at Chinese New Year celebrations since it represents longevity. Noodles are usually served at dinner parties, and should not be cut because it believed would shorten life.

Oyster
Oyster word in Chinese sounds like a''good business''. Therefore, this dish is usually served in a banquet during Chinese New Year.

Mandarin oranges
Mandarin oranges are the most popular fruit during Chinese New Year. In the Teochew dialect, the name of the fruit berhomofon with''good luck''.

source : http://www.mediaindonesia.com

Grebeg Maulud ceremony in Yogyakarta

YOGYAKARTA - traditional ceremony Grebeg Maulud Ngayogyakarta palace that was held to coincide with the commemoration of Prophet Muhammad SAW, Monday (09/03/2009) lively. Thousands of visitors who come from various areas as domestic and foreign tourists crowded the town square courtyard Kauman North and Yogyakarta.

Since morning, people have been waiting to enjoy the spectacle of a traditional ceremony which lasted down through the generations each year. Though they should be standing so close in the heat of the sun.

Grebeg Maulud procession this year looks attract the attention of a number of foreign tourists (tourists), who patiently waited since the beginning to the end of the traditional ceremony. They enthusiastically perpetuated the traditional procession through the camera and his video camera.

The course of traditional ceremonial procession Grebeg Maulud a convoy of Mount Lanang, Wadon, Gepak, Pawuhan and Dharat issued from the palace through Siti Hinggil Ngayogyakarta, Exhibition, North Square until the end on page Kauman Masjid Gede Yogyakarta.

Mountains are made from food ingredients such as vegetables, beans, red pepper,, sweet and some complementary made of sticky rice and shaped like a mountain, which symbolizes prosperity and wealth Mataram palace ground.

Mount Parade Lanang, Wadon, Gepak, Pawuhan and Dharat led by Manggoloyudho (warlord) GBPH Yudhaningrat greeted with volley shot by soldiers in the palace when out of the palace and through the North Square.

Accompaniment "Mount" the palace soldiers escorted nine troops, including soldiers Wirobrojo, Ketanggung, Bugis, Daeng, Patangpuluh, Nyutro. They wore uniforms and attributes of different colors and carrying a spear gun, a dagger and an ancient rifle.

Furthermore, a number of "mountains" taken to the Great Mosque / Great Kauman Yogyakarta, to pray for the prince palace. Then the "mountains" that became seizure residents who had waited since morning in the courtyard mosque.

While the mountains was brought to the Temple Pakualaman escorted by traditional warriors and later became seizure of hundreds of local residents.
Those who obtain part of the "mountain" is still believed that the alms of King Palace Ngayogyakarta lane X will bring blessings to their lives.

Ngayogyakarta Palace for a year held a traditional ceremony Grebeg Large three times the Grebeg Syawal was held to coincide with Eid al-Fitr, the Great Grebeg coincide with Eid al-Adha and Grebeg Maulud or coincided with the birth anniversary of Prophet Muhammad.

Meanwhile, Chairman of Insan Slaturahmi Tourism Forum (Fosipa) Indonesia, Sarbini who asked komentarna by Antara in Yogyakarta, said the traditional ceremony held Grebeg Ngayogyakarta Palace is a cultural activity which still attract the attention of citizens of Yogyakarta, as well as foreign tourists (tourists).

Properly, these traditional activities can be packaged into an attractive tourist packages. Moreover, the Palace Ngayogyakarta Hadingrat be part golden triangle tours Central Java-Yogyakarta is often the main objective menmjadi foreign tourists visiting (tourists). Traditional ceremony''is not only attractive to domestic tourists (wisnus) but also in demand by foreign tourists who were visiting this area,''said Sarbini.

source : http://www.yogyakartaonline.com