Using
buffalo to plow their fields in Java; Rice is the staple food of the
people of Indonesia: Indonesia is the third largest rice producing
country in the world. Rice farming a lot to change the landscape of Indonesia.Rice
is the staple food for the whole society of modern Indonesia, [1] and
rice farming occupies a prime position in the culture of Indonesia;
shape the landscape; sold in the market; is the basic ingredient of many
foods are savory to sweet. In
general, rice is eaten in the form of an aspiring ordinary rice flavor
with a bit of fresh vegetables and side dishes of rice friends by his
side as a source of protein and other nutrient sources. Rice
can also be used as a diamond (rice steamed in coconut matting roan),
rice cake (rice steamed in banana leaf packs), peek (rice crackers),
snacks, vermicelli, noodles, rice wine, and fried rice. [2]Rice
is included in the daily diet, but as the development of technology, it
is possible to trade in paddy and rice from other places. Finding evidence of wild rice found in Sulawesi island from about 3000 BC. Meskipin
Thus, early evidence of rice farming was found from the eighth century
inscription mentions the king of Java Yeng applying the tax in the form
of rice. The
division of labor between men, women, and livestock remain stable in
rice farming in Indonesia, such as encountered in carving reliefs of
Prambanan temple, central Java from the ninth century: Plow fields tied
to the buffalo; women planting seeds and pound rice, and men carrying rice crops with pole on his shoulder. In
the sixteenth century, Europeans visiting the Indonesian islands saw
rice as a food prestigious presented by the aristocracy and nobility
during the ceremony and celebration party. [1]Rice farming requires adequate sunlight. Planting
rice in Indonesia associated with the development of agriculture from
metal tooling and maintenance of buffaloes to plow their fields and
manure used for fertilizer. Indonesia
original landscape blanketed by tropical rainforest, but is slowly
being replaced by rice fields and settlements to develop a rice farming
that has evolved over 1500 years. [1]Other
staple food is maize (in dry areas such as Madura and East Nusa
Tenggara), sago (in the eastern part of Indonesia), cassava (dried and
called 'tiwul' as an alternative staple food in arid areas such as Java,
Gunung Kidul and Wonogiri), cassava and tubers (particularly in the bad season).
seasoning
Ulek sauce, a common supplement in Indonesia. Renowned worldwide as the "Spice Islands", the islands of Maluku spice plants originally donated to the culinary arts world. Such seasonings or spices as nutmeg, cloves, galangal is native to Indonesia, while black pepper, turmeric, lemon grass, onion, cinnamon, nutmeg, coriander and tamarind was introduced from India as ginger, green onion, and garlic are introduced from China. Spice plants from Asia That has developed since time immemorial, and has Become an integral part of the culinary arts of Indonesia. In ancient times, the Kingdom of Sunda and then the Sultanate of Banten renowned worldwide as a major producer of best quality black pepper. Maritime Empires Such as Srivijaya and Majapahit also grown and prospered thanks to the spice trade the between Maluku spice islands in the archipelago with India and China. Then VOC also earned huge profits from the spice trade in the world. Predilection of Indonesia Will be more spicy foods enriched with the introduction of the chili from the Americas by Spanish traders since the 16th century. Since then the sauce Becomes an Important part in the cuisine of Indonesia. A mixture of spices as a condiment base Indonesian cuisine, including a combination of cinnamon, [citation needed] star anise, [citation needed] coriander seeds, cumin and white, [citation needed] of black pepper, cardamom [citation needed] and red peppers, [citation needed] with the composition of the spices According to regional variations.
Peanut Sauce (Bumbu Kacang)
Peanut sauce is an important part of the gado-gado.
One important characteristic of Indonesian cuisine is the use of peanut sauce in a wide range of typical Indonesian dishes such as satay, gado-gado, Karedok, ketoprak, and pecel. Peanut sauce poured over the top is usually the main ingredient (meat or vegetable) to give a taste, or simply as a dipping sauce "peanut sauce" (a mixture of cayenne pepper and ground peanuts) to the brains or sticky rice. Introduced from Mexico by the Portuguese and Spanish traders in the 16th century, occupies a privileged position nuts in the culinary arts of Indonesia as a popular sauce. Indonesian peanut sauce or seasoning represent the complex and earthy, rather than a thick and sweet spices. [3] Bean thrives in tropical climates of Southeast Asia, and now can be found in the form of fried, baked, sliced finely, ground, poured over the dish or a dip. Peanut sauce reached a sophisticated level of development in Indonesia, with a subtle balance of flavors derived from a variety of materials as prescribed for each type of peanut sauce; peanuts, palm sugar, garlic, onion, ginger, tamarind, lime, lemon grass , salt, chili, pepper, soy sauce, everything is mashed and mixed with additional water to achieve the proper texture. The secret of good peanut sauce is "not too thick and not too thin". Indonesian peanut sauce is not too sweet when compared to Thai peanut sauce (which is an adaptation of the mixture). Gado-gado is eaten with peanut sauce is available almost in all Indonesia and displays a subtle balance of sweet taste,
One important characteristic of Indonesian cuisine is the use of peanut sauce in a wide range of typical Indonesian dishes such as satay, gado-gado, Karedok, ketoprak, and pecel. Peanut sauce poured over the top is usually the main ingredient (meat or vegetable) to give a taste, or simply as a dipping sauce "peanut sauce" (a mixture of cayenne pepper and ground peanuts) to the brains or sticky rice. Introduced from Mexico by the Portuguese and Spanish traders in the 16th century, occupies a privileged position nuts in the culinary arts of Indonesia as a popular sauce. Indonesian peanut sauce or seasoning represent the complex and earthy, rather than a thick and sweet spices. [3] Bean thrives in tropical climates of Southeast Asia, and now can be found in the form of fried, baked, sliced finely, ground, poured over the dish or a dip. Peanut sauce reached a sophisticated level of development in Indonesia, with a subtle balance of flavors derived from a variety of materials as prescribed for each type of peanut sauce; peanuts, palm sugar, garlic, onion, ginger, tamarind, lime, lemon grass , salt, chili, pepper, soy sauce, everything is mashed and mixed with additional water to achieve the proper texture. The secret of good peanut sauce is "not too thick and not too thin". Indonesian peanut sauce is not too sweet when compared to Thai peanut sauce (which is an adaptation of the mixture). Gado-gado is eaten with peanut sauce is available almost in all Indonesia and displays a subtle balance of sweet taste,
coconut milk
Memarut daging buah kelapa untuk mendapatkan santan.
Buras, rice cooked with coconut milk, served with spicy grated coconut flakes serundeng, from Makassar.
Since Indonesia is located in tropical regions, so long ago the people of Indonesia have made use of various tropical plants such as oil wealth. One hallmark of Indonesian cuisine is a lot of wear coconut milk, such as rendang, soto, lodeh vegetables, chicken opor, as well as soft drinks and ice cendol doger. Coconut milk does not only belong to Indonesian cuisine, because coconut milk is also known in the art of Indian cooking, Samoa, Thailand, Malaysia, the Philippines, to Brazil. Nevertheless coconut milk is often used in Indonesian cuisine, especially in Padang cuisine, while the coconut milk Minahasa cuisine is rarely used in cooking, except for some cookies like klappertart.
There are two types of coconut milk in cooking Indonesia, thin coconut milk and coconut milk. This distinction is based on the water content it contains. Dilute coconut milk is usually used for vegetable and soup lodeh berkuah like, while coconut milk is used for rendang and various cakes and snacks. Coconut milk can be obtained from fresh grated coconut in the market or in cartons at the supermarket.
Once the coconut juice is obtained and the coconut milk, grated coconut pulp can be used as an ointment, spiced and mixed vegetables. Ointment like gado-gado, the difference is changed to spice peanut sauce with grated coconut. Coconut pulp can also be roasted and flavored to serundeng. However, to get more tasty, you should not use the coconut pulp, but which still contains fresh coconut juice. Serundeng grated coconut can be mixed with slices of marinated meat or simply sprinkled over soup or rice. One example of the use of rich coconut milk is a "Native" from Makassar, glutinous rice wrapped in banana leaves and cooked in coconut milk, then sprinkled grated coconut spicy serundeng similar.
Since Indonesia is located in tropical regions, so long ago the people of Indonesia have made use of various tropical plants such as oil wealth. One hallmark of Indonesian cuisine is a lot of wear coconut milk, such as rendang, soto, lodeh vegetables, chicken opor, as well as soft drinks and ice cendol doger. Coconut milk does not only belong to Indonesian cuisine, because coconut milk is also known in the art of Indian cooking, Samoa, Thailand, Malaysia, the Philippines, to Brazil. Nevertheless coconut milk is often used in Indonesian cuisine, especially in Padang cuisine, while the coconut milk Minahasa cuisine is rarely used in cooking, except for some cookies like klappertart.
There are two types of coconut milk in cooking Indonesia, thin coconut milk and coconut milk. This distinction is based on the water content it contains. Dilute coconut milk is usually used for vegetable and soup lodeh berkuah like, while coconut milk is used for rendang and various cakes and snacks. Coconut milk can be obtained from fresh grated coconut in the market or in cartons at the supermarket.
Once the coconut juice is obtained and the coconut milk, grated coconut pulp can be used as an ointment, spiced and mixed vegetables. Ointment like gado-gado, the difference is changed to spice peanut sauce with grated coconut. Coconut pulp can also be roasted and flavored to serundeng. However, to get more tasty, you should not use the coconut pulp, but which still contains fresh coconut juice. Serundeng grated coconut can be mixed with slices of marinated meat or simply sprinkled over soup or rice. One example of the use of rich coconut milk is a "Native" from Makassar, glutinous rice wrapped in banana leaves and cooked in coconut milk, then sprinkled grated coconut spicy serundeng similar.
mealtime
Feast and celebration: Tumpeng and Rijsttafel
Cone of yellow rice, eaten at parties and celebrations.Many feasts and ceremonies in traditional Indonesian customs involving food and festivities. One of the best examples is the cone. Cone originating from Java, a rice-shaped cone surrounded by a wide range of Indonesian cuisine. Cone is usually there in celebration of "salvation". Rice
cone is printed using a conical woven bamboo, rice itself can be plain
white rice, rice uduk (cooked with coconut milk), or yellow rice (tinged
with "saffron"). Rice
is surrounded by typical Indonesian dishes such as vegetable ointment,
fried chicken, stew meat, beans anchovies, fried shrimp, boiled eggs,
sliced egg rolls, tempeh orek, potato cakes, corn cakes, sambal goreng
ati, and others. Cone
derived from the native customs and beliefs of Indonesian society that
glorifies the mountain as the dwelling place of gods or ancestral
spirits. Cone-shaped rice is meant to mimic the shape of the sacred mountain. The celebration is intended as an expression of gratitude for the abundance of harvest and other blessings of the Almighty. Because
it has a value of celebration and thanksgiving, until now tumpeng often
serves as a "birthday cake version of Indonesia".Other
festivities Indonesia rijsttafel (Dutch Language: rice table), these
dishes showcase the luxury of a typical elegant dinner party of the rich
in colonial as well as showing the diversity of the culinary arts of
Indonesia. Rijsttafel
classic consists of 40 kinds of dishes that are served by 40 waiters
who was barefoot, wearing a white formal dress uniform, blangkon, and
batik cloth wrapped around their waists. Feast of contemporary Indonesia is currently adopting Western-style buffet dishes. Also called a buffet or sideboard can usually be found at the wedding or other celebration. Buffet is served on long tables. The
layout of a wedding buffet in Indonesia usually consists of: plates,
cutlery (spoon and fork), napkin tissue, placed at the tip, followed by a
dish of rice (white rice and fried rice), a series of dishes typical of
Indonesia and is sometimes also presented foreign dishes, chili, crackers, and ends with a glass of water or soft drinks at the end of the buffet table.DrinksThe most common and popular drinks in Indonesia are tea and coffee. Indonesian households usually serve sweet tea and brewed coffee for guests. Since the colonial Dutch East Indies, plantation especially in Java, known as a producer of tea, coffee, and sugar. Since then the tea and hot coffee favored by the citizens of Indonesia. Black
tea is a type of jasmine tea is most popular in Indonesia, but due to
increased awareness of health, green tea began to rage. Usually coffee or tea as a beverage served hot or warm, but ice cold sweet tea is also popular. Tea
is a beverage bottle of sweet jasmine tea in bottles are popular in
Indonesia, even compete with soft drinks like coca cola soda foreign and
Fanta. Coffee milk is a version of Indonesia for Café au lait.Fruit
juices are also very popular, including orange juice, guava juice,
mango juice, soursop juice, and juice is usually served with avocado
plus sweetened condensed milk or white chocolate as a dessert drink.
Avocado juice with chocolate milk
Many popular drinks on ice and can be categorized as a dessert drink. Ice is popular among others, coconut ice, grass jelly ice, ice or ice cendol dawet, red bean ice, ice cantaloupe, seaweed and ice.
Sweet hot drinks can also be found, such as bajigur and bandrek are especially popular in West Java. This hot drink made from coconut milk and palm sugar with a mixture of other spices. Sekoteng (drink warm milk with nuts, pieces of bread, and china girlfriend) can be found in West Java and Jakarta. Wedang ginger (ginger hot drinks) and wedang round (warm drinks with sweet potato balls), especially popular in Yogyakarta, Central Java and East Java.
As a country with a majority Muslim population, Indonesia Muslims are forbidden to drink alcohol. However, since ancient native tribes in the archipelago has been known alcoholic beverages. Based on news from China, a kind of Javanese society Kuna drink palm wine is tapped from the so-called wine. Now the popular wine in the region persist and tribal Batak, North Sumatra, most of whom are Christians. Batak traditional tavern called lapo wine serving wine. In Solo, Central Java, Ciu (local adaptation of Chinese rice wine) is also known. Brem (rice wine) bottles are also popular in Bali Bali. Indonesia is also developing a local beer brands such as Bir Bintang and Anker beer.
Many popular drinks on ice and can be categorized as a dessert drink. Ice is popular among others, coconut ice, grass jelly ice, ice or ice cendol dawet, red bean ice, ice cantaloupe, seaweed and ice.
Sweet hot drinks can also be found, such as bajigur and bandrek are especially popular in West Java. This hot drink made from coconut milk and palm sugar with a mixture of other spices. Sekoteng (drink warm milk with nuts, pieces of bread, and china girlfriend) can be found in West Java and Jakarta. Wedang ginger (ginger hot drinks) and wedang round (warm drinks with sweet potato balls), especially popular in Yogyakarta, Central Java and East Java.
As a country with a majority Muslim population, Indonesia Muslims are forbidden to drink alcohol. However, since ancient native tribes in the archipelago has been known alcoholic beverages. Based on news from China, a kind of Javanese society Kuna drink palm wine is tapped from the so-called wine. Now the popular wine in the region persist and tribal Batak, North Sumatra, most of whom are Christians. Batak traditional tavern called lapo wine serving wine. In Solo, Central Java, Ciu (local adaptation of Chinese rice wine) is also known. Brem (rice wine) bottles are also popular in Bali Bali. Indonesia is also developing a local beer brands such as Bir Bintang and Anker beer.
Refreshments and snacks
Seller Meatballs in Bandung
In many large cities commonly encountered Chinese snacks such as dumplings, noodle, and the meatballs are sold either by the merchant sidewalk to the curb or in a restaurant. China cuisine dishes are often adapted into Indonesia. One example of adaptation is rarely used pork and beef replaced adjust because the majority of citizens are mostly Muslim Indonesia. One hawker food is a popular roadside dumplings and batagor (an abbreviation of Meatballs Fried Tofu), pempek, chicken porridge, green bean porridge, satay, rice and fried noodles, fried bean sprouts, laksa, and fried foods.
Indonesia roadside hawker also includes a variety of sweet drinks, such as ice or ice dawet cendol, ice stoned, grass jelly ice, ice doger, mixed ice, ice pieces, and ice-puter. Indonesia cakes are often referred to as the snack market. Indonesia has a rich variety of snacks and pastries, both savory and sweet. Popular cakes include risoles, pastels, spring rolls, lemper, rice cake, know the contents, lapis legit, getuk, bakpia, bika ambon, lupis, lemang, banana cake, klepon, onde-onde, nagasari, soes, and steamed sponge.
Roadside hawker traders commonly found in Indonesia, as well as itinerant traders who use carts, bicycles, or yoke. Roadside food traders or peddlers are called street hawkers - (based on five-foot wide curb lanes in Indonesia, but another theory says the word 'street vendors' carts based on the number of three feet by two feet merchant!). Most street vendors or sidewalk has a typical and specific tool to announce its presence, such as satay vendors shouting "teeee sateee", traders fried frying pan banging, banging balls merchants or kentongan bowl, or chicken noodle hit kentongan merchants or wooden beams.
In many large cities commonly encountered Chinese snacks such as dumplings, noodle, and the meatballs are sold either by the merchant sidewalk to the curb or in a restaurant. China cuisine dishes are often adapted into Indonesia. One example of adaptation is rarely used pork and beef replaced adjust because the majority of citizens are mostly Muslim Indonesia. One hawker food is a popular roadside dumplings and batagor (an abbreviation of Meatballs Fried Tofu), pempek, chicken porridge, green bean porridge, satay, rice and fried noodles, fried bean sprouts, laksa, and fried foods.
Indonesia roadside hawker also includes a variety of sweet drinks, such as ice or ice dawet cendol, ice stoned, grass jelly ice, ice doger, mixed ice, ice pieces, and ice-puter. Indonesia cakes are often referred to as the snack market. Indonesia has a rich variety of snacks and pastries, both savory and sweet. Popular cakes include risoles, pastels, spring rolls, lemper, rice cake, know the contents, lapis legit, getuk, bakpia, bika ambon, lupis, lemang, banana cake, klepon, onde-onde, nagasari, soes, and steamed sponge.
Roadside hawker traders commonly found in Indonesia, as well as itinerant traders who use carts, bicycles, or yoke. Roadside food traders or peddlers are called street hawkers - (based on five-foot wide curb lanes in Indonesia, but another theory says the word 'street vendors' carts based on the number of three feet by two feet merchant!). Most street vendors or sidewalk has a typical and specific tool to announce its presence, such as satay vendors shouting "teeee sateee", traders fried frying pan banging, banging balls merchants or kentongan bowl, or chicken noodle hit kentongan merchants or wooden beams.
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