Wednesday, 3 February 2010


GUDEG: a traditional food from Central Java and Yogyakarta

Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew.

Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).

There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.




Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).

The rice surrounded by assorted of Indonesian dishes, such as urap vegetables, fried chicken, empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet and dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other things.


People in Java, Bali and Madura usually make Tumpeng to celebrate important event. However, all Indonesians are familiar with Tumpeng. The philosophy of Tumpeng is related to the geographical condition of Indonesia, especially Java as fertile island with numerous mountains and volcanos.

Tumpeng dated back to ancient Indonesian tradition that revered mountains as the abode of ancestors and gods. The cone-shaped rice meant to mimics the holy mountain. The feast served as somekind of thanks giving for the abundance of harvest or any other blessings. Because of its festivities and celebrative value, up until now tumpeng sometimes used as Indonesian counterpart of birthday cake.

In gratitude ceremony (syukuran or slametan), after the people pray, the top of tumpeng is cut and delivered to the most important person. He or she may be the group leader, the oldest person, or the beloved one. Then, all people in the ceremony enjoy the tumpeng together. With tumpeng, people express the gratitude to God and appreciate togetherness and harmony.

Today the dishes which accompany tumpeng can be of the host discretion, it can be vegetarian, to bbq seafood. Traditionally there should be a balance between vegetables, meat, seafood. The composition of a traditional Javanese tumpeng is more complex because the elements must balance one another according to the Javanese belief. In 2009 Garuda Indonesia undergone a new concept of service called "Indonesian Hospitality".

Mini Nasi Tumpeng Nusantara and Martebe juice (marquisa and terung Belanda) become signature dish of Garuda Indonesia. The building of Suharto's Purna Bhakti Pertiwi Museum in Taman Mini Indonesia Indah Jakarta, took shape of tumpeng.




Sate Padang is the name for the three types of satay variants in the West Sumatra, they are: Sate Padang, Sate Padang Panjang, and Sate Pariaman.

Sate Padang made of beef and beef tongue with thick peanut sauce seasoning (like porridge), plus a lot of chili, so it was spicy.

Sate Padang Panjang has a yellow sauce, while the Sate Pariaman has a red sauce. Sense of both types is also different. While Sate Padang has a variety of taste, mix two types of variants of Sate Padang and Sate Pariaman.

Sate Pariaman

Sate Mak Syukur in the town of Padang Panjang is well known in Minangkabau, and the sate Ajo Laweh is famous Sate Pariaman.

Sate Mak Syukur di Bukittinggi

The process of making

Fresh meat put into a large drum filled with water and boiled twice so soft. This double boiling using drums and a different water. The meat sliced and covered with herbs and spices. Cooking water is used as a soup broth, ingredients to make satay sauce. Then the soup broth was mixed with 19 kinds of spices, herbs that have been mashed (red onion, garlic, turmeric, ginger, and lemon grass) is mixed with various kinds of chili. Put together the whole spices and cook for 15 minutes. Then Satay only burned when ordered, using charcoal from coconut shell.



Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including fried rice accompanied with other items, or a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. In Indonesian and Malay, nasi means cooked rice and goreng means fried.

The main ingredients for the plain nasi goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing. Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast, often using leftovers from the previous day's dinner. The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before.

The "banquet" version of nasi goreng is a meal in itself, typically including prawns and egg, spiced with tamarind, chilli and coriander. The variety is a basic menu item in Indonesian, Malaysian, and Singaporean restaurants worldwide. Nasi goreng can also be found in other restaurants in western countries, such as in Chinese and Indian ones, but with local adaptation (for instance, by adding curry seasoning).

In the Netherlands, Indonesian-Chinese restaurants may offer nasi goreng spiced to suit Dutch taste. In The Netherlands and Flanders, the name nasi goreng is often used for any Asian style of fried rice.


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