Indonesian Javanese Food
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Indonesian Javanese Food (CONVERSATION)
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Indonesian Javanese Food
- 1. Indonesian JAVANESE FOOD (Central, East & West) English Conversation By: Tira Nur Fitria S.Pd., M.Pd
- 2. JAVANESE CUISINE From Wikipedia, the free encyclopedia Javanese complete nasi gudeg, which consist of gudeg (young jackfruit cooked in coconut milk), fried chicken, egg boiled in coconut milk, and krecek (spiced buffalo skin cracker). Gudeg is one of the most famous Javanese dishes. Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese. Some Indonesians perceive Javanese cuisine as sweeter compared to other Indonesian dishes, because of liberal use of gula jawa (palm sugar) or kecap manis (sweet soy sauce). Javanese food is categorized into Central and East Javanese food; both simple and non-spicy food, though Central Javanese food tends to be sweeter.
- 3. Javanese cuisine is largely divided into three major groups •Central Javanese cuisine •East Javanese cuisine •Common Javanese dishes There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese or Arab and Indian cuisine.
- 4. First we going to Central Java. Located in central of the Java island, central Java have many good traditional food in there. Usually their food get some influence from Keraton Jogjakarta ( kingdom of Jogjakarta) and Kasuhunan Surakarta ( Kingdom of Surakarta).
- 6. GUDEG Gudeg, is a traditional javanese food, made from young jackfruit, combined with egg & cooked chicken, sambal goreng (spicy cooking using red chili and cow skin), and poured with thick coconut milk called areh. Gudeg jogja is an Indonesian food with sweet taste. It can be consumed with cow skin crackers, called rambak dahar. from the Gudeg it itself, which is make from young jackfruit and slowly cooked with palm sugar and many other spices. After that, we have krecek, opor ayam and telor bacem.
- 8. NASI LIWET (SEGO LIWET) Nasi liwet is a succulent rice dish cooked in coconut milk, chicken broth and spices, from Solo, Central Java, Indonesia. [1] Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, chicken broth, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet is a traditional Javanese way of cooking rice in coconut milk. Usually people eat this rice with opor ayam, sambal manisa and opor tahu.
- 10. SELAT Salad of solo also known as Javanese beef steak is a java food similar to common salad, but it use beef, and tasteful gravy. Salad of solo is using boiled green beans, carrots, fresh tomato, fresh lettuce, and cucumber pickle. It also uses boiled egg, and also mustard. All these ingredients poured with brownish, sweet-tasted gravy. It also added with crunchy fried potato chips. The tasteful flavor comes from the combination of the sweet of the gravy, and sour of the tomato and mustard. A small amount of mustard mixed with the egg yolk, put on a slice of lettuce leave, beside the cooked beef.
- 12. TIMLO Timlo this kind of soup that contains sliced chicken, boiled noodles, boiled eggs, sliced sausage solo and sometimes contains also sliced mushroom (Auricularia polytricha) and carrot soup poured fresh nodes. These foods can be eaten just like that or eaten with rice. The soup is made of chicken broth and basic ingredients like garlic. Timlo is Soup dish with very complete contents. The food is similar to a soup, but more crowded, because it contains many kinds in it, There is hati ampela ayam (chicken gizzard liver), sosis solo (sausage of solo), telur pindang (boiled eggs) were then doused with chicken broth. Last sprinkle with fried onions that sense growing steadily.
- 14. TENGKLENG There are some typical food Solo viable for you to test, the first is tengkleng. Tengkleng nearly equal to the curry but tengkleng more dilute because it does not use coconut milk. It is made from goat meat, bones and jerohan (inner part). And you will get more pleasure when you enjoy it with your bare hands, or in the Java language "muluk" (eat without a spoon). You can find this in the typical food stall near the gate tengkleng Klewer Market.
- 16. SATE BUNTEL Sate buntel is somewhat different from sate in general. This kind of Sate is made from finely chopped goat meat, and secret spices typical sate buntel, then wrapped and given a layer of fat sheep, goat fat melts and penetrates into the baked goat meat, it would be more savory and delicious. Because the meat is used for wrapping sate is goat meat choice with the best quality and the correct cooking process typical goat smell rose does not smell anymore.
- 18. PECEL Pecel ndeso is red rice mixed vegetables and plants containing Banana heart, marigold leaf,petai cina leaf, turi flower, spinach. Eaten with fried eel, fried wader, fried eggs, sausage solo, bongko (red bean and coconut), fried brain and peanut sauce. Pecel is a traditional Javanese salad, consisting of a mixed vegetables in peanut sauce dressing, usually served with steamed rice or sometimes with lontong or ketupat compressed rice cake.
- 20. SERABI Srabi Solo or Serabi Solo is a lighter-style foods Solo, Central Java. This food is made from rice flour mixed with coconut milk and fried over charcoal or pannenkoek Pannekoek similar. Srabi is unique from Solo snack made from coconut milk mixed with a little flour, which makes it taste delicious. Also given the usual sprinkling of a piece of banana, jackfruit or even meses and cheese if desired. It is an Asian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet Srabi famous from Notokusuman area, which is often shortened to Notosuman (Srabi Notosuman).
- 22. SOTO Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture.
- 24. BAKSO Bakso or baso is Indonesian meatball,[2] or meat paste made from beef surimi.[3] Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The term bakso could refer to a single meatball or the whole bowl of meatballs soup. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso)
- 26. SATE KERE This food contains gembus satay (gembus is byproduct of tofu) and some satay made from internal organs of cow like lungs, intestine, etc. Those satay will be soaked in liquid spices and then grilled. After that, they will be mixed with special condiment made from peanut, chili, onions and chili. When they are grilled, you can start to smell fragrance aroma, the same smell when you grill beef.
- 30. NASI RAWON Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup.
- 32. RUJAK CINGUR Rujak cingur is traditional java food of Surabaya made form vegetables, such as ( mango-shaped fruits, with sour taste ), young mango, star fruit, pineapple, bengkuang (white eatable tuber), cucumber, long green beans, kangkung (spread vegetables, use to live in watery area), bean sprout, fried tempe and tahu, lontong (rice cooked in banana leaves; rice packet), cingur, and crackers. It called rujak cingur refers to cingur, that is cow’s mouth as the main ingredient.
- 34. SOTO LAMONGAN This food is one of the famous foods in entire Indonesia. Soto, is such a beef or chicken soup. In some regency in East Java or even in Indonesia have their own type of soto. The most famous one is coming from Lamongan. It has rich ingredients that mix together into a bowl completed by hot spicy broth. The condiments are: rice, glass noodle, chicken shredded, chicken liver, young egg, boil shredded egg, fried onion and celery. Do not forget the sambal sauce to make it hotter and add the koya to make it thicker. Koya is made by fried garlic and shrimp cracker that crushed into powder. The use of koya is to make the soup become thick and lumpy.
- 36. SATE MADURA Originating on the island of Madura, near Java, it is a famous satay variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), kemiri (candlenut), and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments
- 38. SATE PONOROGO A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.
- 40. BAKWAN MALANG In East Java, bakwan refers to fried wonton with filling; served with tofu, noodles and meatballs in a soupy broth. The dough filling is a mixture of ground meat or fish with flour, wrapped in wonton skin and fried. This kind of bakwan is similar to bakso meatball soup, and commonly known as 'Bakwan Malang' or 'Bakwan Surabaya' in reference to their cities of origin; Malang and Surabaya in East Java.
- 42. BAKSO MALANG Bakso Malang usually is enrichen with tofu and crispy fried wonton. Served with 'pangsit goreng' (fried meat dumplings), stuffed fried tofu (with meat), bihun (clear noodles) and sprinkles of green onions, bakso can be very fulfilling. Hence, it is rarely eaten with rice.
- 45. SEBLAK Seblak is an Indonesian savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta. Seblak are two kind that are wet Seblak and dry Seblak. Usually, this food is a food for meal. Recipe of seblak are simple and easy. That are chips, chili, garlic, union, egg, tomato, oil, water and salt.
- 47. TAHU GEJROT Tahu Gejrot is a spicy tofu dish food from Cirebon, a port town in West Java, Indonesia. Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce. It is usually served in a small earthenware bowl or layah, with ground garlic, pounded shallot and hot bird's eye chili cut into pieces to add spiciness. Tahu Gejrot is a characteristic food from Cirebon, Indonesia. Tahu gejrot is consisted of fried tofu which was then cut into small pieces and eaten with adequate amount of marinade sauce that is from blending brown sugar, vinegar, and sweet soy sauce. Usually served in small layah with garlic and/or chili cut into pieces.
- 49. SIOMAY Siomay is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
- 51. BATAGOR Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings usually served with peanut sauce. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make batagor. Just like siomay, other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.