kerak telor

Kerak telor is traditionally recipe from betawi (Jakarta).

It’s make from white glutinous rice, egg , ebi ( salty shrimp that already dried off).

Those substance then fried without using oil or margarine.

Cooking spice that kerak telor use are ; blended fried coconut , red pepper , galingale , ginger , black pepper, salt and sugar.

This menu was very popular, special during Jakarta Festival that held every year.

Pindang Tulang

If you are person that really delight in cow bones menus,

You can taste this menu, traditionally from south Sumatran called “pindang tulang”.

This menu was combination between cow bones with spices flavor that make taste warm and spicy.

Spices that inserted on pindang tulang consist of onion, garlic, lemongrass, green pepper, tomatoes, turmeric, black pepper , Laos.

Pindang tulang usually serve with sweet ketchup and lalapan.

The exotic taste of this Pindang tulang was originally was produce by gravy.

So Let’s try this menu.

Pecel

Pecel (salad made of blanched vegetables served with peanut sauce) is original menu from Madiun East Java.

Pecel was made from boiled various vegetables such as spinach, bean sprouts, green beans ,turi leaves, cucumber and others vegetables that want to add and then serve with spread of sauce peanut. Concept of pecel menu was similar with salad from Europe, both of them use fresh vegetables as the main component and topping.

The different is if salad use mayonnaises as topping, but for pecel it use sauce peanut for topping.

Sauce peanut was made from peanut, jalapeno chili, orange leaves ,onion , tamarind, salt and pepper.

Normally pecel serve complete with peanut crisp or shrimp crisp.

Other format of pecel menu also complete with rice, fried chicken and innards.

Serve method this menu usually use pincuk ( plate was made from bananas leaves).

Rujak cingur

Rujak cingur is one of kind traditionaly cuisine that can be found at East Java, mainly found at Surabaya.Normaly rujak cingur was made from slicer of fruit such as cucumber ,juice tuber,mango,pineapple and add with bamboo claper,tofu,tempe,bendoyo,and cingur (cartilage and meat of the nostrils and ears of cattle) also completed with vegetables such as been sprouts,leafy vegetable and peanuts etc. All those kind of material was mix with sauce that made from shrimp petis (condiment of the fermented shrimp).The sauce was serve with pistle /uleg method, That’s why rujak cingur also called “rujak Uleg”

There are 2 kinds serve method of rujak cingur.

1. Original : all item of material was serve and mix without any item that decreased
2. Matengan ( cooked) : they only serve all item that already cooked well, such as bamboo claper,fried tofu,fried tempe,and all vegetables that already boiled/cooked.This rujak was serve without fruits.

Boths method was use same of sauce.

Rujak cingur ussualy serve by using banana’s leafe or we can called it with pincuk, or we can also use plate.To complete the menu,usually add with chips

Gudeg

Gudeg (javanese gudheg) is traditional cuisine from Yogjakarta ,Indonesia. Gudeg was made from young jackfruit and cooked with santan (milk squeeze from coconut ).Need long time to cooked this menu .Gudeg have brown colour,this was came from hardwood tree (jati) leafe which cook together with ingrediant.Gudeg serve with rice also completed with thick sauce (it’s called also areh), chicken ,egg,tofu and sambal goreng krecek.
There are many varian of gudeg,such as :
• Dry Gudeg, Gudeg that serve with very thick of sauce.
• Wet Gudeg, Gudeg that serve with thin of saurce.
• Gudeg Solo, Gudeg that have white colour of sauce

Sate

Sate or we also can call it as satay is kind of culinary that made from slide of meat (chicken goat,sheep,cow,pork,fish or else) this meat was cutted with small shape and then stick usually with bamboo,the most special from this sate are how to cook this.Sate was made by burned those sticked meat with live caol.Sate ussualy serve with many kind of flavor ( it depend on recipe variation and location)
Sate was known original culinary from java Indonesia,but it’s also popular in other south east asean state such as Malaysia,Singapore,Philipine,Thailand.Sate also famous on Holland and Japan,This recipe was take during colonial era in Indonesia.
Recipe and how to make sate was various based on each teritoy.Almost all of kind of meat . Indonesia as the center source of sate has a lot tof recipe variation the kind of sate was based on meat that use to make sate, recipe of sate , and based on what state that make satay (padang,madura,bali etc)
For more better of taste ussualy sate was complete with kind of sauce such as peanut sauce,kecap sauece,padang sauce etc.Sate was very exotic when serve with rice,lontong or ketupat.
So came to Indonesia to taste real sate sensation.