Indonesian Beverage (Ice Teler)
Ice teler is a favorite beverage in Indonesia almost sold in every stall on sidewalk, simple and quick to make. and here is the recipe on how to make it:
Ingredients
1 Avocado, spooned out its meat.
1 young coconut, spooned out its meat
5 jackfruit fruit, sliced in small pieces
10 grams candied kolang kaling (or attap fruit), sliced long
600 ml of milk
125 g sugar
2 pieces of pandan leaves
6 tbsp cocopandan syrup
5 tbsp condensed milk
Shaved ice as necessary
Instruction
Boil coconut milk, sugar and pandan leaves. stir and lift
Prepare a bowl, enter the avocado young coconut, jackfruit, coconut milk and Kolang kaling
Add shaved Ice cocopandan syrup and sweetened condensed milk . Served cold. Print This Recipe
Coto Makassar
Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).
Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe
Ingredients:
300 g beef sandung lumur
750 g beef innards (intestines, tripes, livers, kidneys, lungs)
2000 cc stock
2 tbsp coriander, fried without oil
1 tsp peres jinten (caraway seed/cumin)
5 cloves garlic
5 grains kemiri (fruits of candlenut)
3 tbsp cooking oil
4 stalks serai (lemongrass/citronella), crushed
4 citrus leaves
2 tbsp salt
Pepper
3 tbsp peanuts, fried and grinded
2 stalks leeks, slice thickly
2 stalks celeries, slice thickly
Sambal Tauco:
4 tbsp tauco (fermented bean paste used as condiment)
2 cloves garlic
5 chilies
2 tbsp cooking oil
Complements:
2 calamondins
Fried onion
Directions:
Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred. Print This Recipe
Coto Makassar Recipe
Ingredients:
300 g beef sandung lumur
750 g beef innards (intestines, tripes, livers, kidneys, lungs)
2000 cc stock
2 tbsp coriander, fried without oil
1 tsp peres jinten (caraway seed/cumin)
5 cloves garlic
5 grains kemiri (fruits of candlenut)
3 tbsp cooking oil
4 stalks serai (lemongrass/citronella), crushed
4 citrus leaves
2 tbsp salt
Pepper
3 tbsp peanuts, fried and grinded
2 stalks leeks, slice thickly
2 stalks celeries, slice thickly
Sambal Tauco:
4 tbsp tauco (fermented bean paste used as condiment)
2 cloves garlic
5 chilies
2 tbsp cooking oil
Complements:
2 calamondins
Fried onion
Directions:
Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred. Print This Recipe
Tahu Campur, As a special food of Surabaya, Tahu Campur is as famed as Rujak Cingur. Certainly, a culinary lover who likes food with thick spicy soup will fall in love with this food. Many people search it while it is hot (particulary at night, because it is usually served at night) or it is suitable for meal in formals events as well. The unique mixed ingredients often make it as a sweet or snack than as meal at home.
Commonly, the ingredients of Tahu Campur consist of rubbery beef, fried tofu, cassava perkedel (croquette of spicy cassava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour flavored with shrimp), then mixed into petis seasoning, fried onion, and sambal. Adding lontong (food consisting of rice steamed in a banana leaf) is an alternative for pleasing our apetite.
Commonly, the ingredients of Tahu Campur consist of rubbery beef, fried tofu, cassava perkedel (croquette of spicy cassava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour flavored with shrimp), then mixed into petis seasoning, fried onion, and sambal. Adding lontong (food consisting of rice steamed in a banana leaf) is an alternative for pleasing our apetite.
Tahu Campur has a special characteristic in heavy impression that comes from the ingredients and seasoning. The spicy soup which is thick and sweet completed by beef pieces gives brave impression in the taste. And also petis aroma mixed with spices can shake tongues when smelling. If you are anxious, just try recipe below.
Mixed Tofu Recipe
Ingredients:
2 pieces tofu75 g bean sprouts, remove the root100 g wet noodles1 small bunch of water cress, cut
Cassava Fritter:
300 g scraped cassava (from ½ kg cassava, squeeze the extract)1 tsp coriander, fried without oil2 cloves garlic1 tsp sugar1 citrus leaf1/3 part of turmeric1 tsp salt
Thick Spicy Soup:
500 g fatty beef tetelan (bones with a bit of adhering meat)
3 onions
3 cloves garlic
½ tsp pepper
1 tsp coriander, fried without oil
½ part of turmeric
1 part ginger, crushed
4 stalks serai (lemongrass/citronella), crushed
4 sheets laurel likes
2 tbsp salt
Sambal Petis:
10 small chilies, boiled
5 tbsp petis
3 tbsp soy sauce
4 tbsp boiled water
Directions:
Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot. Print This Recipe
Ingredients:
2 pieces tofu75 g bean sprouts, remove the root100 g wet noodles1 small bunch of water cress, cut
Cassava Fritter:
300 g scraped cassava (from ½ kg cassava, squeeze the extract)1 tsp coriander, fried without oil2 cloves garlic1 tsp sugar1 citrus leaf1/3 part of turmeric1 tsp salt
Thick Spicy Soup:
500 g fatty beef tetelan (bones with a bit of adhering meat)
3 onions
3 cloves garlic
½ tsp pepper
1 tsp coriander, fried without oil
½ part of turmeric
1 part ginger, crushed
4 stalks serai (lemongrass/citronella), crushed
4 sheets laurel likes
2 tbsp salt
Sambal Petis:
10 small chilies, boiled
5 tbsp petis
3 tbsp soy sauce
4 tbsp boiled water
Directions:
Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot. Print This Recipe
This is my favorite menu when I have a dinner in Padang Restaurant. Yup..Beef Rendang. Originally from Minangkabau but now it is served outside Indonesia as well. Beef Rendang is also famous in Singapore and Malaysia and usually served in traditional festival. But there are differences between Indonesia and Malaysia, In Indonesia Beef Rendang is prefer to enjoy with rice then in Malaysia it’s enjoyed with ketupat. (a compressed rice cake).Whether you enjoy it with rice or ketupat, both are still taste fantastic. Let’s take alook at the recipe:
Ingredients :
1 1/4 liters Coconut milk from 2 old coconuts1 Turmeric leaf, torn and knotted5 Kaffir lime leaves1 stalk Lemon grass, bruised1-2 pieces Asam Gelugur10 Red chilies, finely sliced1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices
3 tablespoons Chopped galangal1/2 tablespoon Chopped turmeric1/2 tablespoon Chopped ginger200 g Red chilies4 ShallotsSalt
How to Cook:
Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
Reduce heat.
Add beef and cook until tender.
Stir occasionally until the spices dry and turn brown. Print This Recipe
1 1/4 liters Coconut milk from 2 old coconuts1 Turmeric leaf, torn and knotted5 Kaffir lime leaves1 stalk Lemon grass, bruised1-2 pieces Asam Gelugur10 Red chilies, finely sliced1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices
3 tablespoons Chopped galangal1/2 tablespoon Chopped turmeric1/2 tablespoon Chopped ginger200 g Red chilies4 ShallotsSalt
How to Cook:
Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
Reduce heat.
Add beef and cook until tender.
Stir occasionally until the spices dry and turn brown. Print This Recipe
Indonesian Food is famous for its variety and taste. So that, every region in Indonesia has its own special food and custom. In West Java - where Sundanese live most - they like to eat fresh vegetables and sambal. As such, there is a ridiculous joke that says you can leave them in the garden and they will be fine. And they like to drink no sugar tea. In the other hand, Javanese (East Java) prefer eating sweet. So, Tea will be sweet but in Padang (West Sumatra), they like to spicy food.
But, When some of Indonesian foods is claimed by other country, who should be blamed on?.
According to a culinary expert “Bondan Winarno”, the fault can go back to Indonesia for not perpetuating food as a part of cultural inheritance. However, actions of perpetuating Indonesian food seems to be getting real support in recent years. The appearance of television programs about Culinary Archipelago, events of special regional food which sponsored by food industries, and bringing Indonesian special food on an exhibition abroad has brought wonderful publicity because Indonesian food will be familiar in internationally Finally, all this can attract foreign tourists to visit Indonesia through its culinary.
Bondan Winarno was known in Indonesia as a leading columnist and investigative reporter. Author of Jalan Sutra and some other best-selling books.
Brief History
Throughout its history, Indonesia had become centre of trade among other continents in the world (for about 360 years). The trade brought many things including spices, foodstuff, and cuisines from many ethnics such as Melayu, India, Middle East, Tionghoa, and Europe into Indonesia. The meeting of those differences causes a combination of Indonesian traditional food and results many varieties that cannot be found in other countries. For example, a combination with Tionghoa’s food results bakpao (steamed bun stuffed with meat or others) and noodle that sold in a shop or in the sidewalk. And one of characteristics of adaptation for Tionghoa-Indonesian food is beef and chicken are preferred then pork. It is because the majority of Indonesian people are Moslems which prohibit eating pork. Besides, Indonesian special spices are often consumed to complete the servings such as sambal
But, When some of Indonesian foods is claimed by other country, who should be blamed on?.
According to a culinary expert “Bondan Winarno”, the fault can go back to Indonesia for not perpetuating food as a part of cultural inheritance. However, actions of perpetuating Indonesian food seems to be getting real support in recent years. The appearance of television programs about Culinary Archipelago, events of special regional food which sponsored by food industries, and bringing Indonesian special food on an exhibition abroad has brought wonderful publicity because Indonesian food will be familiar in internationally Finally, all this can attract foreign tourists to visit Indonesia through its culinary.
Bondan Winarno was known in Indonesia as a leading columnist and investigative reporter. Author of Jalan Sutra and some other best-selling books.
Brief History
Throughout its history, Indonesia had become centre of trade among other continents in the world (for about 360 years). The trade brought many things including spices, foodstuff, and cuisines from many ethnics such as Melayu, India, Middle East, Tionghoa, and Europe into Indonesia. The meeting of those differences causes a combination of Indonesian traditional food and results many varieties that cannot be found in other countries. For example, a combination with Tionghoa’s food results bakpao (steamed bun stuffed with meat or others) and noodle that sold in a shop or in the sidewalk. And one of characteristics of adaptation for Tionghoa-Indonesian food is beef and chicken are preferred then pork. It is because the majority of Indonesian people are Moslems which prohibit eating pork. Besides, Indonesian special spices are often consumed to complete the servings such as sambal
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