Gado-gado is one of the foods that come 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.
Slightly fried chips or crackers (some are taking prawn crackers) are
also added. Gado-gado can be eaten just like a salad with herbs / peanut
sauce, but can also be eaten with white rice or sometimes also served
with rice cake.
2. Sate
Sate or satay or sometimes written satai is a food made from pieces of
meat (chicken, goat, lamb, beef, pork, fish, etc.) are cut into small
pieces, and pin with satay puncture is usually made of bamboo, then
burnt using charcoal embers. Sate is then served with a variety of
seasonings (depends on satay recipe variations).
3. Bakso
Meatballs or meatball is a ball kind of meat is most prevalent in
Indonesian cuisine. Meatballs are generally made from a mixture of
ground beef and tapioca flour, but there are also meatballs made from
chicken, fish, or shrimp. In this presentation, the meatballs are
generally served hot with a clear beef broth, mixed with noodles, rice
noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions
and celery. The meatballs are very popular and can be found throughout
Indonesia, from street vendor carts to restaurants. Different types of
meatballs now much on offer in the form of frozen foods sold in
supermarkets and shopping malls. Sliced meatballs can also be used as a
complement to other foods such as fried noodles, fried rice, chop suey
or.
4. Siomay
In Indonesia there are many different types of cuisines siomai
variations based on meat for the contents, ranging from mackerel fish
siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp.
Materials for the contents mixed with sago or tapioca. Siomai also no
longer wrapped in the skin of the wheat flour. Chicken eggs and
vegetables such as potatoes, bitter melon, and cabbage to the content or
no content is also served in a dish together siomai. Tofu Meatballs
(fill out) also belong to the kind of siomai. Dumpling (siomai bandung)
served after flushing bean sauce made from crushed peanuts and diluted
with water. Condiments to include chili bean sauce, sugar, garlic,
salt, and vinegar or lemon juice. As presented, siomai be given
additional soy sauce, chili sauce bottle, or tomato sauce.
5. Ketoprak
Ketoprak is one kind of Indonesian food using a diamond that is easy to
find. Usually diamond sold using a stroller on the streets or on the
sidewalk. Its main components are know, rice noodles, cucumber, bean
sprouts, and can also use boiled egg that comes with peanut sauce, soy
sauce, and a sprinkling of fried onions. Can also be served with
crackers or chips melinjo added. Several versions of some are included
as a component tempeh.
6. Gudeg
Gudeg (Javanese gudheg) is the typical 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 produced by teak
leaves are cooked together. Gudeg eaten with rice and served with thick
coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.
7. Pecel Lele
Pecel catfish (or Pecek catfish) in Indonesia is the name of a food made
from catfish. Usually the question is dried catfish fried in oil and
then served with sambal vegetables. Ordinary vegetables consists of
basil, cabbage, cucumbers, beans and chili.
8. Nasi Kuning
Yellow rice is a typical Indonesian food. The food is made from rice
cooked with turmeric and coconut milk and spices. With the addition of
spices and coconut milk, yellow rice has a more savory flavor than white
rice. Yellow rice is one variation of the white rice is often used as a
cone. Yellow rice usually served with various side dishes typical of
Indonesia. In the tradition of Indonesia rice color yellow symbolizes
gold mountain meaningful wealth, prosperity and morality. Therefore
yellow rice is often served at Thanksgiving events and happy events such
as birth, marriage and fiance. In Balinese tradition, the color yellow
is one of the four sacred colors available, in addition to white, red
and black. Yellow rice therefore often used in ceremonial brass dish.
9. Nasi Goreng
Fried rice in Indonesia and in other countries can have its own
variations depending on the region of origin and ingredients or
materials used. This variation is usually influenced by the foods
commonly used local herbs and spices influence from neighboring
countries, foreign ethnic or cultural influence that comes built-into
the country.
10. Soto Betawi
Soto Betawi is a popular soup in the Jakarta area. Just as soto soto
Madura and eldest, soto Betawi also use jerohan. In addition to bowel,
often other organs are also included, such as eyes, torpedo, and also
the heart.
By : Friska Aprilda
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