Since many years ago
Gudeg become the most popular culinary Jogja. Lots of different kinds Gudeg
today. Not only Gudeg Sentra, almost every corner of the city of Yogyakarta
serves dishes made from young jackfruit. Warm dry became one of the souvenirs
of the most sought after by foreign tourists and local travelers.
“Big jackfruit” (= Giant
Jackfruit) designation to Yogyakarta for culinary gudegnya Gudeg are so
popular. Delicious cuisine made from young jackfruit as a food must for anyone
who was visiting the tourist paradise on the island of Java.
Gori or young jackfruit sap cleaned in such a way and then cooked in coconut milk with herbs and native spices for hours. Once cooked, Gori become soft, slightly sweet with spices mixed with the sauce is so thick. Usually served warm with spicy sambal goreng cowhide called krecek, eggs pindang, tofu and tempeh bacem, as well as chicken or chicken bacem opportunistic. As a final touch, it feels incomplete if not watered areh Gudeg savory provide distinctive taste that is second to none. Hmm …. lezaatttossss ….
Gori or young jackfruit sap cleaned in such a way and then cooked in coconut milk with herbs and native spices for hours. Once cooked, Gori become soft, slightly sweet with spices mixed with the sauce is so thick. Usually served warm with spicy sambal goreng cowhide called krecek, eggs pindang, tofu and tempeh bacem, as well as chicken or chicken bacem opportunistic. As a final touch, it feels incomplete if not watered areh Gudeg savory provide distinctive taste that is second to none. Hmm …. lezaatttossss ….
Glimpse of the History
of Gudeg Yogyakarta
Maybe for most people,
Gudeg only food made from young jackfruit. But there are important historical
we need to know of this simple meal. Of simple food made from young jackfruit
is stored myriad of stories about the origins of popular foods to date.
Native warm for some
people of Yogyakarta. Gudeg rice, so we call the traditional food of Yogyakarta
people that continue to exist until now. According to Yogya, ancient people
knew only one kind of Yogya Gudeg, the warm wet. Warm dry afterwards known,
about 57-something years from today. This was after the people of Yogya started
carrying it out as souvenirs. And in kreasikan with taste and other forms. The
advantage, Gudeg home industry has grown as a traditional food in Yogya. Then
based on the literature of the history of the Islamic Mataram written by Haji
de Graf, cuisine Gudeg not even known. In part when Ki Ageng archery do the
commandment of the village bedhol Hadiwijaya Sultan of Surakarta region to
Mentaok Alas, into the Kotagede, known as the old capital of Mataram. Before
getting into Kotagede, the group met at the archery Ageng Ki Ki Gede Karanglo
Opak River. Group of distinguished guests are asked to cross all berbasuh in
the river, which is believed will soon dispose of exhausted and tired. After
crossing, the group was received at the residence of Ki Gede Karanglo, were
treated to treat rice with side dishes.
Haji de Graf is very
detailed and ‘beautiful’ describes what is presented to the Ki Ageng archery
and his entourage, which pecel vegetables, nuts and peanut brittle dent or
vegetable marigolds. Of course this also raises questions and mysteries that
deserve further disclosed. Why is the history of vegetable pecel in Yogya
actually lost. Precisely known even Madison, who then called the ‘City of
Pecel’. Even now people are more familiar with the city of Yogyakarta Gudeg. In
fact, because there are sources of literature should be able to claim the Yogya
region as pecel vegetable origin.
Back again to the
matter Gudeg, when we discuss the possible provision of food is a fight for the
troops stormed the Sultan Agung at Batavia, was also not exactly regarded as
such. Especially not found any literature that mentions this. As mentioned at
the beginning, in the past Yogya people are not familiar with the usual dry
Gudeg kendil placed, as well as durable taken out of town.
In the first attack to
Batavia in the year 1726-1728, defeated the troops of Sultan Agung. After
discussion with his advisers and commanders of war, the defeat of his troops are
dying because of hunger and fatigue. In conclusion, the troops they need to
stay strong until the rice to Batavia.
Then finally the
attack by Sultan Agung’s second, made in the areas of logistics in the northern
coast. From this came the so-called Batang, Brebes, Bumiayu and others, who
became the granary of rice for the troops. What about side dishes, so what can
be cooked in the logistics area. Not necessarily Gudeg, moreover there is no
dry Gudeg. In addition, according to information from the sultan’s palace
courtiers who are elderly, Gudeg menu does not come from the palace. Unlike
stup corn, which was from the palace because it is one of the sultan Klangenan.
source: http://yusitiningrum.wordpress.com/2012/03/05/gudeg-yogyakarta/
KERAK TELOR
Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish inIndonesian cuisine. It is made from glutinous rice cooked with egg and served withserundeng (fried shredded coconut), fried shallots and dried shrimp topping. It is considered as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous during annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.
In the Colonial era, kerak telor was a privileged food and was served in big parties for colonial government or rich Betawi. According to gastronomy expert Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. In modern day, kerak telor vendors no longer dominated by native Jakartans, some of them come from Padang, Tegal, Garut and Cimahi.
In the Colonial era, kerak telor was a privileged food. It was served in big parties held by colonial government as well as rich Betawi. The recipe as well as the profession as kerak telor vendor had been passed from generation to generation. The most skillful kerak telor vendors usually come from Mampang, a small area in South Jakarta, called Betawi Mampang.
It is a sad fact that the Betawi is gradually push out of the centre of the city, mainly due to economic reasons. Most of their land had been sold to property developer and on that land now stand many skyscrapers. Along with the diminishing Betawi community, the real original kerak telor is becoming harder to find. Many of the vendors now start taking over family business of selling kerak telor at a very young age, sometime right after finishing high school.
It is a sad fact that the Betawi is gradually push out of the centre of the city, mainly due to economic reasons. Most of their land had been sold to property developer and on that land now stand many skyscrapers. Along with the diminishing Betawi community, the real original kerak telor is becoming harder to find. Many of the vendors now start taking over family business of selling kerak telor at a very young age, sometime right after finishing high school.
source: http://denydarmawanblog.blogspot.com/2011/11/kerak-telor.html
BIKA AMBON
Made from ingredients such as tapioca and sago flour, eggs, sugar and coconut milk, Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.
Although the name contains the word “Ambon”, the name of an island and its largest city, Bika Ambon is widely known as the specialty cake of Medan in North Sumatra and often brought as a gift by those whom visited the city. The origins of Bika Ambon are not known, however there is some speculation that they came to Medan through Ambonese traders, where the locals took a liking to it. Mojopahit Street, Medan Petisah is a most famous sales region of Bika Ambon in Medan, North Sumatra. There are at least 40 stores that sell this kind of cake.
Because I like its chewy texture, I was surprised to find that my management board are afraid to eat it. It’s a little too fattening, it seems. But, it’s really yummy. Spongy-yummy. To indulge in this, I don’t mind exercising a bit more.
source: http://surfingbutterfly.wordpress.com/2012/11/26/bika-ambon-indonesian-yeast-cake/
PEMPEK
Pempek or Empek-empek is typical Palembang food made from fish and sago. Actually it is difficult to say that its center is Palembang pempek because almost in all areas in South Sumatra produce it.Presentation pempek sauce accompanied by brownish black, called vinegar or cuko (Palembang language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For the indigenous people of Palembang, cuko than once made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage layer of email and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste of this meal is a slice of fresh cucumber dice and yellow noodles.Type pempek famous is "pempek submarine", which is chicken wrapped in egg batter and fried pempek in hot oil. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices in it that has been boiled with herbs), pempek small eggs, and pempek curly.Pempek could very easily be found throughout the city of Palembang. Pempek sold everywhere in Palembang, one selling at a restaurant, there is alongside a road, and also there is a bear. Canteens in all schools / workplace / campus there must be a sell pempek. In the 1980s, ordinary pempek seller carry a basket full pempek Kilkenny City while traveling on foot peddle food. Pempek now there are two types: regular and Parempek Pempek, a mixture between Pare and Pempek.HistoryHistorically, there have been pempek in Kilkenny since the entry of Chinese immigrants to Kilkenny, that is around the 16th century, when Sultan Mahmud Badaruddin II ruled in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the term for an old man of Chinese descent.Based on folklore, about the year 1617 a 65-year-old musty living in the Assembly (the banks of Musi River) are concerned witnessed an abundance of fish catches in the Musi River that has not been entirely put to good use, only limited to fried and dipindang. He then tried another treatment alternative. He minced fish meat mixed with tapioca flour, which produced the new food. The new food peddled by the musty by cycling around the city. Because the seller was called as "pitch ... stale", then the food came to be known as empek-empek or pempek. [1]But this folklore should be explored further because of new cassava Portuguese introduced to Indonesia in the 16th century. Also velocipede (bicycle) recently recognized in France and Germany in the 18th. In addition, new-born Sultan Mahmud Badaruddin 1767. Also cassava as raw material for new sago known in Portuguese colonial era and new cultivated commercially in 1810. Although it is very likely pempek is an adaptation of Chinese food such as fish meatballs, kekian or ngohyang.Initially made from fish pempek Belida. However, with increasingly scarce and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but with a sense that still tasty.In further developments, used also other types of river fish, such as fish putak, toman, and persuasion. Marine fish species are also used as Tenggiri, Red Snapper, parang-parang, yellow tail, and the fish. Also existing use dencis fish
From one batter pempek, there are many foods that can be produced, depending both on the composition and final processing and presentation patterns. Among these are Laksan, Tekwan, Models, and Celimpungan. Celimpungan Laksan and served in soup containing coconut milk, while the model and tekwan served in broth containing elephant ears, head of the shrimp, and other spices. The new variant also has begun to be made of people, such as Susan in Jelambar Pempek creations that make pempek cheese, beef meatball pempek, pempek pempek sausage and cheese baked roll on non-stick skillet.
source: http://javahistorys.blogspot.com/2011/05/pempek-history.html
BIR PLETOK
This Betawi Version of beer only cost you Rp 13,000 per bottle. Madefrom ginger, sugar, cardamom, cloves, cinnamon and secang wood, Bir Pletok is a non-alcohol drink with a delicious excotic flavour and commonly perceived as a health tonic among the Betawi People. There’s an interesting story about the origin of Bir Pletok . During the Dutch colonial days in Batavia, the Betawi people noticed that the Dutch loved to perty and alcoholic drinks were always included. Thus inspired, the Betawi people then created their own beer, which also later served as a party drink. Bir Pletok is non-alcoholic, as the religious Betawi people don’t drink alcohol. Back in those days, Bor Pletok was made using a hollow piece of bamboo, thus this process produced the repetitive “pletok,pletok..” sound. And that is how Bir Pletok got its name
source: http://sintia-trijayanti.blogspot.com/2012/06/modern-native-jakartan-simply-take-look.html
