Showing posts with label East Java. Show all posts

The delicious Lompong Soup from Java Island

Tuesday, 15 January 2013 · Posted in , ,



Indonesian traditional soup for today is Colocasia Esculenta or lompong.
Lompong/ Talas Soup
Indonesian traditional soup for today is Colocasia Esculenta or lompong. Do you know about it? Of course if you are not Indonesian, absolutely don’t know about it. Lompong is kind of plant that live in tropic climate such as Indonesia.  


Lompong


This plant looks like vegetable. It lives in east to the west Indonesian. Many scientists have done the research about it. One of them is Dr. Jerome Glaser. He is one of the professors of Rochester University. He concluded that Lompong or Talas (Colocasia Esculenta) has become basic food. This root is very delicious to fry, steam, and poaced. Additionally, he thought that if we consume it when it is unripe/ raw. It could make us get itchy. So, DON’T EAT IT when it raw. 
Lompong From Indonesia, Lompong Delicious Vegetable, Lompong Indonesia
Lompong
On the other hand, the Colocasia Esculenta or Lompong/Talas has a lot of nutrition same with spinach.  It could be medicine for digestive organs, eczema, bronchial disturbance, and asthma. Not only have, those talas also cured abscess, burn, also insect bites. 

Delicious Lompong From Indonesia, Traditional Vegetable, Most Delicious Vegetable Lompong
Lompong Fruits

 Okay I will give one of our traditional recipes for making Lompong/Talas soup.

Materials or Ingredients:
  • 5 Sticks Lompong or Talas
  • ¼ coconout milk

Spices:
  • 3 pcs shallots
  • 1½ Laos
  • 2 cloves of garlic
  • 1 sheet of greeting
  • 1 teaspoon of coriander
  • 1 ½ teaspoon of sugar2 teaspoons of turmeric
  • Salt
  • And 2 pieces of Ginger
  • (Crash all of the species on the mortar)
How to cookit:
  1. Peeling the lompong, then cut into pieces.
  2. Boil the lompong first before you cook, wait till it is half cooked.
  3. Heat the coconut milk and give all the spices.
  4. And enter the lompong or talas in it, mix it and done.

Notice: You could add some additional dish such as : Tempe, or Tofu.

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How to make Ice Fro (Kolang-Kaling), Traditional Indonesian Fresh Drink from Central Java

Thursday, 11 October 2012 · Posted in , , ,

Ice fro is the fresh beverage for cooling down your thirsty in hot weather. Ice fro has original name that is Kolang-kaling. It is kind of plant that grow up in our country. This fruits also could be additional stuff for making Kolak or Cassava and Banana soup. Ice fro comes from central java which is popular with another ice such as: Ice Dawet Ayu, Ice Degan (Coconuts), and many others. When you visit Indonesia, don’t have any hesitation to enjoy this beverage.
 Ice Fro (Kolang-Kaling)
Ice fro is the fresh beverage for cooling down your thirsty in hot weather. Ice fro has original name that is Kolang-kaling.
It is kind of plant that grow up in our country. This fruits also could be additional stuff for making Kolak or Cassava and Banana soup. Ice fro comes from central java which is popular with another ice such as: Ice Dawet Ayu, Ice Degan (Coconuts), and many others. When you visit Indonesia, don’t have any hesitation to enjoy this beverage.
But now I will give the recipes, how to make Ice Fro or Kolang-Kaling. Here they are the recipes:

Ingredients:
300 grams of fro (Thinly sliced)
200grams of sugar
600 ml of water
A little bit of red dye
150 ml of red syrup (It looks like Marjan Syrup or others)
4 tablespoons of lemon juice
400 grams drained canned lychees
1 pack of gelatinous white
600 ml of water
250 grams of sugar
Sweetened condensed milk
ice cube

How to make it:
First, cook water, sugar, fro, and red dye until boil and tender, until the water dried up, (Remove and drain)
Second way, sugar and 600 ml of water, cook untul boiling. Pour in the pan, let it freeze. (Shave the gelatin lengthwise)
Enter in a glass, jelly grawstring, lychees, sweetened milk and red syrup, (Adding the Ice Cube)

Serve it


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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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Making Pecel Clover, Pecel Semanggi (semanggi; java dish of vegetables steamed with spices)

Saturday, 29 September 2012 · Posted in ,

Pecel Semanggi or Clover is Surabaya’s traditional food that uses peanut or pecel seasoning as its sauce. It is called pecel semanggi, because of the primary material uses semanggi leaves. Absolutely, it was so interesting food from east java.
Pecel Semanggi or Clover

Pecel Semanggi or Clover is Surabaya’s traditional food that uses peanut or pecel seasoning as its sauce. It is called pecel semanggi, because of the primary material uses semanggi leaves. Absolutely, it was so interesting food from east java. This food looks so traditional when you made it with banana leaves as the plate (you may look at the picture).
Some of tourist would like to have this food because of the way that the seller serve is very good. In Surabaya it becomes favorite food for arek-arek suroboyo. The cheap price makes the costumes always want to have some more. Arek-arek suroboyo has dealt with this food as their favorite and traditional unique food. 

Here they are the recipes:
 100 grams of clover/semanggi leaves
100 grams of sprouts
3-6 rice chips
150 boiled water

Spices or seasoning that should be mashed:
100 grams of peanut (fried)
30 grams of sweet potato (steamed and mashed)
3 teaspoons of shrimp pastes
10 cayenne peppers
5 garlics
10 onions
3 lime leaves
6 red chilli
Salt to taste
Sugar to taste
Tamarind as your wish

How to make it:
Steam all of Clover or semanggi leaves.
Mash all of the seasoning and add the water (mix it well until you have combine between the vegetable and the seasoning sauce).
Serve it.

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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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How to make soup of cassava (Cara Membuat Kolak Singkong) easily with smooth taste

Friday, 21 September 2012 · Posted in , , , , , ,

Kolak Singkong is also our traditional food. To make kolak singkong or cassava’s soup is easy way to do. Many people would like to have this soup when in the cool weather. In another way we could have this soup through adding the ices in this soup to get fresh taste in hot weather. So weather we consume it in with hot and cool soup,
Cassava' Soup with ice (Kolak Singkong)

Kolak Singkong is also our traditional food especially from Java and Sumatra island. To make kolak singkong or cassava’s soup is easy way to do.
Many people would like to have this soup when in the cool weather. In another way we could have this soup through adding the ices in this soup to get fresh taste in hot weather. So weather we consume it in with hot and cool soup, the cassava soup still tastes delicious. Then for this recipe is very simple one, you just need to boil the cassava until smooth and combine with brown sugar.
Kolak Singkong is also our traditional food especially from Java and Sumatra island
Cassava Soup and Banana
There is secret recipe to make it more delicious. To change the brown sugar is used in the ingredient with sugar palm (gula aren). Then here they are the recipes:

Ingredients:
400 grams of cassava (cut in small pieces 4-5 cm), Choose the best cassava to make it (Mempur Cassava)
300 grams of banana (cut in small pieces too)
700 ml of coconut milk
2-5 ounces of sugar
5 ounces of palm sugar
1200 ml water
3 pandan leaves
1 pack of vanilla
10 tablespoons of milk

How to make the Kolak Singkong:
Boil the water and the cassava for about 60 minutes, or (wait until the cassava smooth or tender)
Enter the coconut milk and others ingredient into the boiled water. (you need to wait until they are all well done). It takes for about 10-13 minutes.
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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Spicy Soy Sauce Shrimp Paste Traditional Food from East Java and How to make it (Sambal Kecap Petis)

Saturday, 8 September 2012 · Posted in ,

A shrimp paste is Indonesian traditional food which made by fermented shrimp. The shrimp comes from east java, usually the society use this shrimp paste to be additional food for making Lontong Balap, Rujak Tahu, and many others.
Spicy Soy Sauce Shrimp Paste

A shrimp paste is Indonesian traditional food which made by fermented shrimp.  The shrimp comes from east java, usually the society use this shrimp paste to be additional food for making Lontong Balap, Rujak Tahu, and many others.
But if you want to make it to be more delicious just follow my way, how to make Shrimp Pastes. I have tries for many times to make it more delicious, then finally here they are the materials.

Ingredients:
 17 pieces of cayenne pepper
15 red chilies
11 tablespoons shrimp pastes
5 tablespoons peanuts (Fried)
2 teaspoons of salt
3½ teaspoon of brown sugar
5 cloves of garlics (fried)
7 red onions (fried)
3 teaspoons of vinegar
9 tablespoons of boiled water
10 teaspoons of soy
100 grams of sprouts
Tofu

How to make Shrimp Pastes (Sambal Petis):
Mash all of the Ingredients then mix all.
Add the sprouts and Tofu to be complement to have this food. 

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Fried Cassava is our favorite food as Indoneian, and How to Cook Cassava Indonesian Recipe

Friday, 31 August 2012 · Posted in , , , , , ,


Cassava is our plant that almost grows up in all of region in Indonesia. I could conclude that 30% farmer in Indonesia plant cassava, 50% for planting rice, and 20% for planting spices.
Indonesian Traditional Food named Fried Cassava
Cassava is our plant that almost grows up in all of region in Indonesia. I could conclude that 30% farmer in Indonesia plant cassava, 50% for planting rice, and 20% for planting spices.
So cassava in my country is like a daily necessary for a farmer. Give it to try to make fried cassava from my country recipe.

Ingredients:         
700 grams of cassava

Seasoning that should be mashed:
3 teaspoons of salt
2½ teaspoons of coriander powder
5 cloves of garlic

How to cook fried cassava:
Cut into pieces as your wish, and then steam until done.
Combine all of the ingredients seasoning 30-60 ml in a hot water. Then add the cassava steamed (stir well) let it for about 15 minutes to make cassava absorbed the flavors.
Fry the cassava until done (dried cassava).


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