Showing posts with label Bandung. Show all posts

How to make easy chips from banana (Banana Chips) Indonesia Traditional Food, Keripik Pisang

Saturday, 6 October 2012 · Posted in , , , , , , , , , , , ,

Banana Chips is our traditional food, especially for snack this food becomes more famous cause has the slim shape and nice taste. This chip has been our traditional food since our ancestor gives the tips how to take care on banana. Banana is our plants that grow up fertile in Asia. Perhaps, it causes the climate that is appropriate in Indonesia. From the west till the east, we could find the banana plant and all of them grow up fertile.
Banana Chips

Banana Chips is our traditional food, especially for snack this food becomes more famous cause has the slim shape and nice taste.
This chip has been our traditional food since our ancestor gives the tips how to take care on banana. Banana is our plants that grow up fertile in Asia. Perhaps, it causes the climate that is appropriate in Indonesia. From the west till the east, we could find the banana plant and all of them grow up fertile.

Banana is our plants that grow up fertile in Asia. Perhaps, it causes the climate that is appropriate in Indonesia. From the west till the east, we could find the banana plant and all of them grow up fertile.
Raw banana to make chips banana
It becomes our tradition when the people make the banana as our additional food. The banana could be porridge, chips, fried banana, or desserts. Beside that the monkey like banana. The banana usually grow up in the jungle, but now you could find the banana trees in every single village in Indonesia.

Here they are the recipes to make banana chips:
1 kilos banana
2 -4 teaspoons of whiting (to make the banana more be crackers)
2 litter water
2 kg cooking oil

How to make the spices that need to be mashed:
10 cloves of garlic
3 tablespoons of coriander
3 cm turmeric
4-6 tablespoons of salt or as your wish (just to make your chips delicious)

How to make the chips banana:
Peel the banana from the skin then wash with water and slice thinly in long shape for about 5-4 cm.
Add the spices into water then put the slice banana wait till the spices infiltrate on the banana.
Fry it, don’t do such as long frying, cause it could make your banana chips burn.

Enjoy ;)

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How to make fried Bakwan (junk food), Indonesian traditional food from Javanese

Friday, 28 September 2012 · Posted in , , , , ,

Bakwan is also our traditional food. The fried bakwan comes from java island, this is Javanese traditional food that really famous one. You could meet this food, when you were in small food stall in our country. Actually bakwan has many kinds, there were bakwan from vegetable, sweet corn, and only bakwan sprouts.
The fried bakwan

Bakwan is also our traditional food. The fried bakwan comes from java island, this is Javanese traditional food that really famous one. You could meet this food, when you were in small food stall in our country. Actually bakwan has many kinds, there were bakwan from vegetable, sweet corn, and only bakwan sprouts. 
 The fried bakwan made from some of vegetables that sliced thinly covered by flour. Usually this food consumed by Indonesian people to be additional side dish on the table. The taste of this food is delicious also. Because of the recipe is so simple a lot of people like to have this food.
Moreover, you could make fried bakwan by yourself. Because the recipes are very simple and practice, so you don’t find difficulty where you look for the ingredients. You just need to go in vegetable shop that provided vegetable.
There we go for making the fried bakwan. These are the ingredients that you should prepare before start to cook.

Ingredients:
100 grams of sprouts
50 grams of green pepper (sliced thinly)
100 grams of cabbage (sliced)
100 grams of carrots (cut in 1cm into stick)
3 leeks (sliced)
5 stalks of celery (sliced)
Cooking oil as you need to fry

The dough flour that you need to mix vegetables above:
150 grams of wheat flour
150 grams of rice flour
2 eggs                                                                            
water                

Seasoning that you should be mashed:
 10 grains of red onion
5 cloves of garlic
2 teaspoons of pepper
1-2 turmeric (burn)
Salt to taste

How to make the fried bakwan:
First, you should combine all of the vegetables ingredients and seasoning into bowl and mix it well, so it would become the bakwan dough.
Next, you need to heat the frying oil the fry it. (Remember, when you are frying the bakwan don’t in hurry just wait until the dough of bakwan fried and also don’t take a long time because it could make your bakwan burn).

Serve it when it is warm.

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Fermented Sticky (Tape Ketan) is our traditional food, How to Make Fermented Sticky in Simple Step

Tuesday, 18 September 2012 · Posted in , , , ,

Fermented Sticky (Tape Ketan) is our traditional food, How to Make Fermented Sticky in Simple Step Fermented sticky is tape that made by Fermentation.
Fermented Sticky (Tape Ketan)

Fermented Sticky (Tape Ketan) is our traditional food, How to Make Fermented Sticky in Simple Step
Fermented sticky is tape that made by Fermentation.
It was similar with Fermented Cassava. But now we use sticky as the basic material. This fermentation conducted by Saccharomyces kind of mushroom that could change the fructose and glucose into alcohol and carbon dioxide. This traditional food could make our body healthier and kill the cholesterol and cancer. It is very good for us to have it, as a exchange others healthy food.
This fermentation conducted by Saccharomyces kind of mushroom that could change the fructose and glucose into alcohol and carbon dioxide. This traditional food could make our body healthier and kill the cholesterol and cancer.
Fermented Sticky (Tape Ketan Hitam)
Ingredients:
Fan
1 Kilos of White sticky or Black Sticky
3-4 of yeasts that mashed
Water
Banana leaves

How to make it:
First, you have to soak the sticky in the water for about 10-13 hours.
Next, Steam the sticky in the fan (wait until its done)
Add the yeast and mix well.
Using banana leaves to wrap it.
It takes for about 2-3 days for fermentation.

Serve it. 

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How to make Emping Melinjo (Cracker chips) Completely, and How to Fry it

Thursday, 13 September 2012 · Posted in , , , , , , , , , ,


Emping is one of our traditional foods that have spread into many places and provinces. Emping come from Javanese. This food made from seeds of Gnetum gnemon (species of Gnetum) that lives in southeast asia and western pacific ocean. We could find this plan in Asia such as Indonesia, Malaysia, Philippines, and others.
Emping Melinjo (Cracker chips)
Emping is one of our traditional foods that have spread into many places and provinces. Emping come from Javanese. This food made from seeds of Gnetum gnemon (species of Gnetum) that lives in southeast asia
and western pacific ocean. We could find this plan in Asia such as Indonesia, Malaysia, Philippines, and others. Usually the seeds use to make sour vegetable soup or cracker chips like Emping.

Pohon Melinjo, Gnetum gnemon (species of Gnetum) that lives in southeast asia and western pacific ocean.
Melinjo Trees
We are greatly proud of our traditional foods, because as Indonesian people need a time to know how many traditional foods are available in Indonesia. Indonesia has many foods such as like this. So, We could create our traditional foods base on our place, region, province, and culture. That’s why we try to introduce our traditional food to you all. Indonesia is interesting.

Today, I am going to show you how to make cracker chips from Melinjo seeds.

Ingredients:
1 kilo of Melinjo seeds
Mortar
Spatula

How to make Emping:

The Fist step take the Melinjo seeds from the tree, so they are going to be like this picture.
Seeds of Gnetum gnemon (species of Gnetum)
Melinjo Seeds
 Then peel the leather from the seeds. 
Seeds of Gnetum gnemon (species of Gnetum)
Melinjo Seeds out of its leather
Next, Roast the melinjo on the frying pan but don't use frying oil.
after that, crashed the melinjo until flat and the leather clean from it. Like this picture.
Next, Roast the melinjo on the frying pan but don't use frying oil. after that, crashed the melinjo until flat and the leather clean from it. Like this picture.
Crashed Melinjos
Next, Dry the Melinjos that have been flat under the sun, wait until it becomes dry and hard.
Like in this picture
Next, Dry the Melinjos that have been flat under the sun, wait until it becomes dry and hard. Like in this picture
Dried Melinjos

Then the last step, fry the dry Melinjos into frying fan use frying oil. (wait until well done) then lift.
Serve it. ;)
You may add a little of salt to taste to make it more delicious. 
This food made from seeds of Gnetum gnemon (species of Gnetum) that lives in southeast asia and western pacific ocean. We could find this plan in Asia such as Indonesia, Malaysia, Philippines, and others. Usually the seeds use to make sour vegetable soup or cracker chips like Emping.
Emping Melinjo (Cracker chips)


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Sekoeteng Warm Healthy Beverage for Catch Cold, and How to make it (Indonesian Traditional Beverage)

Monday, 10 September 2012 · Posted in , , , ,


Indonesian Healthy Beverage from Java Island is very delicious taste. It comes from Java Island especially Jakarta, Western Java and Central Java.
Sekoeteng Healthy Beverage
Sekoeteng Healthy Beverage- Indonesian Healthy Beverage from Java Island is very delicious taste. It comes from Java Island especially Jakarta, Western Java and Central Java. The Sekoeteng has been made by Ginger as the main ingredients. It is like wedang jahe, but in the sekoeteng there were many additional foods that should be added.
The sekoeteng becomes more popular because of the effect of Ginger or Jahe (Indonesian). The contain of Ginger could make hot one’s body when they are getting cold. This drink also could become medicine for somebody who got stomachache, belly up, catch cold and others.
This beverage would be nice to take in the night or cool weather. Then, it is very good for your health. If you want to make by yourself, here they are the recipes:
The Sekouteng Seller
Moreover, the sekoeteng is easy to find in every places Indonesia. Most of Indonesians know about this drink. This beverage would be nice to take in the night or cool weather. Then, it is very good for your health. If you want to make by yourself, here they are the recipes:

Ingredients:
70 grams of pearl seeds which is made by jelly or tapioca
15 grams of fro (thinly sliced) you have to boil with pandan leaves befor you mix, it takes for about 15-20 minutes to make the fro would be more smooth.
3 loaf of breads (sliced 1 cm or as your wish)
10 grams of peanuts (fried)
125 grams of beans (steamed)

The ingredients for making Warm Ginger (Wedang Jahe Hangat):
1½ lliters of water
150 grams of ginger (crushed)
4 stalk of lemongrass (crushed)
3-5 pandan leaves
200 grams of sugar
250 grams of white milk

How to make it:
Boil all of the ingredients of wedang jahe such as, ginger, lemongrass, pandan leaves, sugar, and milk.
It takes for about 25-30 minutes wait until the water boild.
Then the last, add the additional ingredients such as, jelly pearl seed, fro, bread, peanuts, and green bean.
Serve when it is hot.

Good luck ;)


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How to make fermented cassava (peuyeum), Traditional food from Bandung Peuyeum

Saturday, 1 September 2012 · Posted in , ,


Peyeum is traditional food which becomes the most favorite tourist for gift when they have been visited bandung. This food is different from other fermented cassava (wet tape).
Peuyeum Bandung Unique Indonesian Food
Peyeum is traditional food which becomes the most favorite tourist for gift when they have been visited bandung. This food is different from other fermented cassava (wet tape). The peuyeum has dried up but it is very smooth and sweet. Bandung (west java) has many kind of peuyeum which is provided for us.
Usually the sellers hang their peuyeum on their market.

Ingredients:
1 Kilos cassava
2000 liters of Water to boil
Yeast

How to cook the peuyeum:
Peel the cassava from its rind. Then wash the cassava, so it will be clean.
Boil the cassava until it is done or cooked. Lift
Give the yeast all over on the cassava then close it. Let it for about 3 till 8 days.

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