Siomay

Siomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai. In the dialect of Beijing, is also written as a food, and also read shaomai. Siomai skin is similar to the dumpling skin. This food is said to have originated from Mongolia Dala.Dalam Indonesian cuisine there are many different types of meat for the variations siomai based on the content, ranging from mackerel fish siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. Siomai is also no longer covered with the skin of the wheat flour.

Chicken eggs and vegetables such as potatoes, bitter melon, and cabbage to the content or no content is also served in the plates together siomai. Know meatballs (know the content) is also included into the type of siomai.

Siomai (siomai Bandung) was served after the peanut sauce made ​​from peanuts are crushed and diluted with water. Seasoning for sauces such as chili beans, sugar, garlic, salt, and vinegar or lemon juice. As presented, siomai be given additional soy sauce, chili sauce bottle, or tomato sauce.

Should not be fried dumplings or steamed, given the chicken broth and a sprinkling of sliced ​​green onion was really fresh. Especially this one wearing dumplings with chicken and shrimp combination. Guaranteed it's no less delicious.

Coto Makassar

Coto Makassar or Coto Mangkasara is a traditional food of Makassar, South Sulawesi. This food is made ​​from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced ​​and seasoned with spices that are blended specifically. Coto served in bowls and eaten with a diamond and "burasa". Currently Mangkasara Coto has spread to various regions in Indonesia, starting at the roadside stalls to restaurants. And planned to begin in November 2008 Coto Makassar will be one of menu on domestic flights to and from Garuda Indonesia Makassar.

Not only the people of Makassar who liked this cuisine menu, this is evidenced by the many visitors who come to visit the shop coto Makassar. From start to young children, until their parents come into the shop to sample the delights of this coto coto Makassar menu offered.

Ingredients

     300 grams of beef offal, boiled
     300 grams of beef
     5 cm cinnamon
     2 liters of rice water the last
     3 tablespoons oil, for sauteing
     8 cloves red onion, thinly sliced

puree

     6 eggs red onion
     4 cloves garlic
     1 ½ tsp pepper grains
     1 tablespoon toasted coriander
     ½ tsp cumin
     3 cm ginger
     5 cm galangal
     50 grams of peanuts, roasted, discard the husk.
     2 stalks lemongrass, crushed
     2 tablespoons tauco
     Brown sugar 1 tablespoon sliced

complement

     Buras / rice cake to taste, chopped
     2 leeks, thinly sliced
     3 tablespoons fried onions
     3 pieces of lime, split-split
     sambal tauco

How to make

         enter beef, jerohan, cinnamon, and salt into a saucepan containing the rice water. Dagign cook until half cooked. Lower the flame.
         saute onion until fragrant, put spices, lemongrass, and tauco. Saute until fragrant and cooked. Enter the spice stir into stew meat. Add the brown sugar, cook until meat is tender and cooked jerohan.
         jerohan lift meat and beef, then cut into pieces. Enter back into the gravy.

Tiramisu

Tiramisu are typical Italian cheese cake with a sprinkling of cocoa powder on top. This cake is a dessert which is eaten with a spoon, so it is classified into the dish "al cucchiaio" ("with a spoon").

This cake is not made from dough and baked. The material is essentially a biscuit that has been soaked in a solution of coffee and mascarpone cheese. Biscuits prepared and coated with whipped cream before chilling in the fridge to form a cake is not destroyed when served.

Characteristic of this cake is a combination of a soft texture of the cake with the taste of coffee and strong cheese. Biscuits are called biscuits Savoiardi, chicken eggs, sugar, coffee, and cocoa powder are the main ingredients for the original recipe tiramisu. According to the original recipe, this cake round, and not mixed alcoholic drinks (rum, Marsala wine, or cognac) because it was originally made for children and parents.

how to make it, here it is:
Tiramisu Cake Recipe
Ingredients:

200 g flour
200 gr of caster sugar
8 eggs
1 tsp cake emulsifier
200 g butter, melted
2 sdendok tea instant coffee, dissolved in a little water

Tiramisu:

1 tablespoon gelatin
2 tablespoons water
160 grams sugar
500 g mascarpone
180 ml whipped cream whipped

Topping:

2 teaspoons cocoa powder

How to make:
Cake: Mix all ingredients except butter and beat until fluffy. Add the melted butter, stirring gently until blended. Pour into 2 pieces of pan size 20 × 20 cm.
Bake at 180 º C for 30 minutes or until cooked. Remove and let cool.
Tiramisu: Combine gelatin with water, the team until the gelatin dissolves, put the sugar and stir well.
Beat the mascarpone until smooth, put whipped cream, whipped again until blended. Enter the solution of gelatin and stir well.
Prepare a fruit cake, cover with plastic mica, ciprati premises coffee water. Pour the tiramisu and then stacked back with cake, coffee ciprati again with water, pour on top of tiramisu.
Store in refrigerator for 2 hours until hardened. Cut into wedges and serve.
Serve with a sprinkling of chocolate powder.

Batagor

There is one place I need to eat every time I go to the city of Bandung. Is it? He is Batagor Kingsley. Yup, I love this once batagor Kingsley. Since I was in college in Bandung, until now I live in Jakarta, I still like this one batagor.

Baso or abbreviated batagor Fried Tofu is made from a mixture of ACI (tapioca flour) and Spanish mackerel fish meat, which is then fried and served with sweet peanut sauce and a little bit spicy. And is usually added to the squeeze of lemon juice / lime and a little soy sauce.

Dodo is a sense batagor Kang in my opinion different from the others, Then you find acinya dough was soft and delicious as well, although it's fried but still chewy. Combined with peanut flavor is sweet and slightly spicy. really tasty. The combination of very precise, please try and you will understand why I love it.

Matter of price, a portion ranging from Rp 21,000. Very worth the price to deliciousness. In fact I often buy a half-mature for me to take it to Jakarta. Stored in-freezer, and live cooking whenever I want.

Bakso

Meatballs or meatball is a ball of meat type most prevalent in Indonesian cuisine. Meatball commonly made of a mixture of ground beef and tapioca flour, but there are also meatballs made ​​from chicken meat, fish, or shrimp. In the presentation, the meatballs are generally served hot with a clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. Meatballs are very popular and can be found all over Indonesia; from street vendors carts to great restaurants. Various types of meatballs now widely on offer in the form of frozen foods sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai.

Meatball has a root of Chinese culinary art of Indonesia this is indicated from the term comes from the word Meatballs Bak-So, in the Hokkien language which literally means "minced pork '. Because most of Indonesia's population is Muslim, then the meatballs more commonly made ​​from halal meat such as beef, fish, or chicken. Over the development time, the term meatball become better known as 'ground beef' alone. Now, many were Javanese meatball seller of Wonogiri and Malang. The place is famous as a center of Meatballs is called Solo and Malang Malang Meatballs.

tempted after clay homemade beef meatballs in the tavern pack Dono who looks very tempting. read one of the ingredients pake soda water. very antique also worth a try, because there has been also using baking soda. good results as well as the appearance of "chew" steady * authentic homemade meatballs cooked my best ever *

Mie Ayam

Noodles or noodles are long, thin dough that has been rolled, dried, and cooked in boiling water. This term also refers to the dried noodles should be cooked again by being immersed in water. The Italian, Chinese, and Arab nations have claimed them as the creator of the noodles, although the oldest writings about the noodle coming from the Eastern Han Dynasty, between 25 and 220 AD. In October 2005, the oldest noodles estimated 4,000-year-old was found in Qinghai, China.

Mi is a generic name. Europeans called pasta (from Italian) is generic, and noodle (English) to paste the elongated shape. However, in European noodles are usually raw materials from other types of wheat, while in Asian noodles raw materials are more varied. In Asia itself, pasta is always made ​​elongated shape. Various forms of noodles can be found in various places. The difference occurs because the noodle mixture, the origin of flour as raw material and processing techniques.

In Indonesia known as chicken noodle, with chicken noodle variety of presentation is now the belle of Indonesia and popular in all circles. every corner of the city of Jakarta you can definitely find these types of snacks. with a relatively cheap price you can enjoy chicken noodle, taste is delicious and can be used as a lunch menu as a substitute for rice.

Pempek

Pempek Palembang is the typical food made ​​from fish and sago. Actually it is difficult to say that pempek center is because almost all of Palembang in South Sumatra region producing it.

The presentation was accompanied by a sauce pempek black brownish-called vinegar or cuko (Palembang language). Cuko made ​​from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. To the indigenous population of Palembang, cuko than once made ​​spicy to increase appetite. But as the influx 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 to enamel and dentin). Because in one liter of solution gravy pempek there is usually 9-13 ppm fluoride. a complement to the typical taste of this meal is a slice of fresh cucumber dice and yellow noodles.

Type pempek is the famous "pempek submarine", ie chicken wrapped in egg batter and fried in oil pempek heat. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices content that has been spiced stew), pempek small eggs, and pempek curly.

Pempek be found very easily in the city of Palembang. Pempek sold everywhere in Palembang, one selling at the restaurant, there's a side of the road, and there is also a bear. Canteens in all schools / workplace / campus would anyone sell pempek. In the 1980s, sellers usually carry a basket pempek full pempek while walking around the city of Palembang hawking food. Pempek now there are two types of regular and Parempek Pempek, a mix between Pare and Pempek.

Bika Ambon

Bika Ambon is a kind of confectionary from Indonesia. Made from materials such as eggs, sugar, and coconut milk, bika ambon generally sold with pandan flavor, although it is now also available other flavors such as durian, cheese, and chocolate.

Bika origin ambon not clearly known. Although the name contains the word "Ambon", bika ambon precisely known as by-the typical city of Medan, North Sumatra. In Medan, Jalan Medan Petisah Mojopahit in the area is an area sales bika ambon the most famous. There are at least 40 stores that sell this cake.

Bika Ambon usually can survive in the best condition for about four days because after that the cake starts to harden.

Bika Ambon is a yellow cake with a texture that is legit but the holes. This cake does not use wheat flour as its main component, but the corn starch. This cake is eaten as a suitable tea.

Bakpia Pathok

Bakpia Pathok actually inspired by a comestible which originated from China named Tou Luk meaning Pia pia (cake) green beans, then once brought to this country and emerged as an industry first in 1948 at Jalan Pathok, the comestible was named Bakpia Pathok. Now the road has been renamed Pathok Jalan Aip KS Tubun. At that appearance spearheaded by Bakpia Pathok Heroine and Bakpia Pathok 75. Initially still fairly small business, and just around the year 1989 comestible which eventually became the hallmark of Yogyakarta, it started to become popular and start popping pathok bakpia other home-based production such as Bakpia Pathok 21.25, 555, 770 are still much more to suit the number street where the house was bakpia production.
Before becoming so many variants in content and packaging, bakpia pathok has only one variant of the contents of green beans. Because competition is so tight and the growth of entrepreneurs who really mushroomed bakpia made so many variants of the content that was developed by home-based entrepreneurs, such as cheese, chocolate, pineapple, durian, jackfruit or black beans.
Bakpia is very popular, incredibly popular. You can imagine how much this bakpia wandering in Jogjakarta. Moreover, the holiday season prices range from 10,000, - there is a little less there is a little more.
But who knows? So many sellers and manufacturers of this started happening bakpia unfair competition is quietly occurring. Unfair competition, and even each other down, quietly growing among fellow traders or manufacturers bakpia. It is unfortunate indeed. In contrast to the farmers who came together in salak pondoh Farmers Group, among the merchants or manufacturers bakpia does not have any community that is able to protect their interests together.
The more runyamnya this competition, secretly or surreptitiously impact upon the services of brokers runyamnya bakpia in around Pathuk. Not only interfere with the prospective buyer, especially disturbing bakpia traders because traders will reduce the portion of profits. Sometimes even demand compensation by the broker to the trader bakpia forcing is done by half.
Bakpia actually comes from China, originally named Tou Luke Pia, which means it is pia cake (cake) of green beans. In addition it also began to be produced in the village bakpia Pathuk Jogjakarta, since around the year 1948. It was still traded at retail packed in baskets without labels, demand is still very limited. That process continues until changed by cardboard packaging with sticker labels.In 1980 started to perform a new packaging with a trademark corresponding house number, followed by the emergence of bakpia-bakpia other with different numbers trademark. Similarly, the rapid development of the "cake gift" it to achieve boom since around 1992.

ingredients A

250 grams of low-protein wheat
1 tbsp white butter
50 g powdered sugar
140 ml liquid milk

ingredients B

250 grams of flour proteins are
100 grams of cooking oil
¼ teaspoon salt

Fill ingredients

100 g peeled beans, soak 1 hour
150 ml coconut milk from ½ coconut
¼ teaspoon salt
2 pieces of pandan leaf
100 grams sugar

How to Make

The content, peeled green peas 15 minutes until they open. Remove from heat.
Cook the coconut milk, salt, pandan leaves, sugar, and green beans, stirring until smooth. Set aside. Round it off.
Dough B, B ingredients stir until lumpy. Set aside.
A batter Weigh 10 grams respectively. Weigh dough B each 5 grams.
Flatten dough A. Give the dough B. Long thin rollers. Roll up.
Lipast left and right. Set aside. Do it until the dough runs out.
Flatten dough. Give the contents. Spherical shape. Flatten. Place on a baking sheet with no smeared margarine.
Oven 10 minutes with a temperature of 180 degrees Celsius. Remove from oven. Bakpia behind. Oven another 10 minutes with a temperature of 180 degrees Celsius. Back again. Oven another 5 minutes with a temperature of 180 degrees

good luck

Vegetable acids

Vegetable acids are a type of vegetable dishes typical of Indonesia. There are many local variations of vegetable acids such as Jakarta acid vegetables, vegetable kale sour, salty fish and vegetable acids.

The materials commonly used are peanuts, young jackfruit, melinjo, star fruit vegetables, squash, string beans, and tamarind. Often also used corn in this dish.

Taste sweet and sour dish that is very refreshing and perfect if combined with other dry side dishes like fried fish. Often these dishes are also served with chili sauce.

This dish still resembles tom yam, which is the cuisine of Thailand, although more acidic vegetables using vegetables instead of seafood.
Original specials Indonesia, here it is the recipe:

Ingredients:
1 bunch of green beans
200 g of peanut
2 pcs of corn
2 pcs squash
1 cup leaves melinjo
1 cup fruit melinjo
3 cm galangal

puree:
10 btr red awang
5 cloves white awang
7 btr Emiri
3 red abe
½ tbsp sam java
2 tsp red ula
1 tsp erasi
salt

How to make:
Onion, garlic, nutmeg, chili, shrimp paste and salt to mashed. Then enter all the spices in the stew. After that enter the corn, peanuts and melinjo until tender. Then enter the squash, string beans, and leaves melinjo. Finally enter the tamarind and palm sugar, stir briefly. Remove from heat.

Ramen

Ramen is a Japanese cuisine noodle soup that comes from China. The Japanese also called chuka soba or ramen as Shina because buckwheat soba or o-soba in Japanese often also means noodles.

Stew noodles results handmade or machine made plunged into a bowl of stew made from various types of stock (usually with pork broth base). In general chasiu, menma, and sliced ​​scallions added on top of noodles as a side dish or flavoring.

One type of ramen packaging famous in his native country tuh Myojo. Myojo is the same reply from the outside plasticity wrote as locally made noodles. Shio Ramen noodle contents include, spices, and oils are packed in plastic bags similar to the same brands of locally made instant noodles Indonesia. But what makes difference, he's there & vegetable broth dry.

Myojo addition, there is another type of ramen that he had Asik, name Tonkotsu & Shoyu. Tonkotshu & Shoyu is a bit special, Cz along with seasoning pork bones. So, for a longer playing to Japan if'm not fat cepet ati "deh chose chose ramen.

For yagn want to try to make your own, here's the recipe:

Ingredients:

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 / 2 cm ginger, chopped

50 g green pepper, sliced ​​lengthwise

100 g beef sukiyaki / meat has beef, thinly sliced

1 liter of water

3 tablespoons soy sauce

1 tablespoon soy sauce

1 / 2 teaspoon pepper

150 g of dried egg noodles

How to make:

# Heat oil, saute garlic and ginger until golden and fragrant.

Insert # paprika, stirring until wilted.

# Add the slices of meat, stir until it changes color and stiff.

# Pour the water, add seasoning. Stir until boiling.

# Enter the dried noodles, cook noodles until tender. Remove from heat.

# Serve hot

or yg pake Szechuan shrimp flavor ramen alias:

Ingredients:

150 g shrimp, peeled, leaving tail

½ tsp salt

3 tablespoons of oil for sauteing

4 pcs of red onion, thinly sliced

1 cm ginger, finely chopped

3 cloves garlic, thinly sliced

2 pcs tomatoes, pour boiling water, remove skin and chop finely

1 tbsp tomato paste

¼ teaspoon chili powder

¼ tsp sugar

¼ teaspoon salt

¼ tsp white wine

1 tablespoon soy sauce

¼ teaspoon pepper

150gr green ramen, boiled until cooked

1 stalk green onion, thinly sliced

How to Make:

1. Marinate the shrimp with salt, let stand for 15 minutes. Heat oil, fry the shrimp until it changes color, set aside.

2. Saute onion, ginger and garlic until fragrant, add tomatoes, tomato paste, chili powder, salt, sugar, wine, soy sauce and pepper powder and stir well.

3. Enter the ramen and shrimp, stirring until the flavors mingle.

4. Lift and serve with a sprinkling of chives.