Indonesian Specialties

1. Rendang

Rendang (Minang Language: Randang) is one of Minangkabau tradional dishes that use meat and coconut milk as a main ingredient containing spices are rich. Dishes with aspicy flavor is favored by the entire community, and can be found all over the Padang Restaurant in Indonesia orin Other countries. This dish is sometimes better known as rendang Padang, but rendang is Minang cuisine in general.

Rendang is a dish that contains rich spices. In addition to the basic ingredients of beef, rndang uses coconut milk (karambia), and a mixture of various spises typical of the sepeppers are mashed (lado), lemongrass, galangal, turmeric, ginger, garlic, onions and various other spices are commonly reffered to as the cooker. The uniqueness of rendang is the use of natural ingredients, which are antiseptic and kill pathogenic bacteria that act as natural preservatives. Garlic, shallots, ginger, and galangal are known to have strong antimicrobial activity. Not surprisingly, the rendang can be keptone week to four weeks.

The process of cooking authentic rendang can spend hours and hours (usually about four hours) because that's cooking rendang takes time and patience. The piece of meat cooked with hot spices and coconut milk in a proper fire, stirring gently until the coconut milk and spices absorbed by the meat. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cooking rendang should be patient and painstaking attended, always carefully inverted in order to dry the coconut milk and spices perfectly absorbed, without scorch or destroy flesh. The process in known in the art of cooking with modern culinary term 'caramlization'. Because it uses many types of condements, rendang is known to have a complex and unique flavor. 

In 2011, rendang dish was named the first rank in the list of World's 50 Most Delicious Foods held by CNN International.

2. Ketropak

Ketoprak is one kind of typical Indonesian food using the diamond is easy to find. Usually diamond sold using the stroller on teh streets or on the sidewalk. Its main component is out, rice noodles, cucumber, bean sprouts and hard boiled eggs can also use that comes with peanut sauce, soy sauce and a sprinkling of fried shallots. Can also be served with crackers or chips melinjo. There are several versions that include tempeh as its components.

How to Make:

Fry known the taste of oil until golden. Dice-shaped slices of fried tofu.

Washed bean sprouts and discard the roots. Boil bean sprouts until half cooked, remove and drain. Pour rice noodles with hot water and drain.

Tamarind 3 tbsp water with less dissolved.

Peanuts and fried sago crackers.

How to Make seasoning Ketoprak:

Peanuts, garlic, red pepper and cayenne pulverized / shear zones until smooth. Then add the tamarinf water, salt and soy sauce. Dissolved in a little water and stir until evently disributed.

How to Serve:

Put in a dish, tofu, bean sprouts and vermicelli, then pour the marinade, sprinkle fried onion sand sago crackers on it.

For 1-2 people.

3. Pempek or Empek-empek Palembang

Pempek or Empek-empek Palembang is the typical food made from fish and sago. Actually it is difficult to say that pempek center is because almost all Palembang in south Sumatra region producing it.

Pempek presentation accompained by a sauce of black brownish-called vinegar or cuko (Palembang Language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. Indigenous people of Palembang, cuko than once madespicy to increase appetite. But as the influx of immigrants from outside the island of Sumatra is now found cuko with a sweet taste you do not like spicy. Cuko can protect teeth from caries (damage to the enamel and dentin). Because in one liter of solution usually contained 9-13 sauce pempek ppm fluoride a complement to the typicaleating tsteless food is fresh cucumber slices and diced yellow noodles.

Pempek kind is the famous "pempek submarine", which is chicken wrapped in egg batter and fried in oil pempek heat. There are other such as pempek lenjer, pempek round (or known by the name "ada'an"), fish skin pempek, pempek pistel (papaya slices content that has been spiced stew), pempek small eggs, and pempek curly.

Pempek could very easily be found throughout the city of palembang. Pempek sold everywhere in Plembang, there are selling at a restaurant, there's a side of the road, and also there is a bear. Canteens in all schools / workplace / campus would anyone sell pempek. in the 1980s, sellers usually carry a basket pempek full pempek while walking around the city of palembang hawking food.

4. Gudeg

Warm (gudheg Java Language) is the food of Yogyakarta and Central java, which is made from young jackfruit cooked in coconut milk. it took me hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously. Eaten warmwith rice and served with thick coconut milk ( areh), chicken, eggs, tofu and sambal goreng krecek.

There are different variants of warm, among others

warm dry, which is served warm with areh trick, much thicker than coconut milk in cooking field.

warm wet, which is served warm with dilute areh.

solo warm, which is a areh warm white.

5. Gangan Biliton

Pacific Islands cuisine is a cuisine that is made by cooking the bangka And Biliton. Pacific Island cuisine can be devoted to cuisine of the island of Bangka and Biliton cuirsine from the island of Biliton. Pacific Island cuisine is quite diverse cuisine because the ingredients used are different between the island and also influences the way people cook the other provincies, especially from South Sumatra, where formerly the pacific islands are still joined. Pacific Islands fod categories distinguished by typical Malay cuisine and Hakka cuisine, especially Chinese cuisine. Pacific Islands Malay cuicine rarely found outside of the pacific Islands, while the Chinese dishes are often foubd on the island of Java, mainly in Greater Jakarta.

there are many delicious Indonesian specialties, these are just a few of the many foods.