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.
Origin
Historically, 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.
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 (one
student thesis in Riau isan_mutuah@plasa.com), catfish and white tuna
2. Satay (Sate)
Satay (spelt sate in Indonesian) is made
of cubed meat, skewered kebab-fashion, then grilled and eaten with a peanut
sauce dip. Tracing its origins to the Arabs, the satay has been adapted to the
multi-cultural palates of Asians with various spicy sauces and different ways
of marinating the meat.
Origins
Arabs were known to
skewer their meat on swords before roasting and Middle Eastern nomads would
barbecue their meat on metal skewers in a dish known as kebab or sharwarma. The
spice trade brought Arab traders to Southeast Asia and led to the spread of
Arab culinary culture to the Indonesians and eventually to Malaya. The kebab or
sharwarma has also spread to India and even Beijing residents can savour fiery
flavoured kebabs today. However, a key adaptation of the dish in Asia is that
wooden rather than metal skewers are used for the satay.
The satay sauce, made
from ground peanuts and other spices, was first introduced in the Philippines
by the Spanish from South America. It is used to marinate the pieces of satay
meat, with the remaining sauce served as a dip with the grilled meat.
Description
The meats used are
beef, mutton, lamb or chicken. Among non-Muslims, pork is used too. The small
cuts of meat are marinated in various spices that also work to tenderise the
meat. They are then skewered through wooden sticks. Satay sticks were
originally dried, thin stems of the coconut leaf, but today factory-made bamboo
sticks are used. The satay is barbecued over a flaming charcoal fire, whilst
constantly brushed with oil for a tantalising glaze, until well-browned. The
sticks of grilled meat are then served with a bowl of peanut dip and cuts of
cucumber and onion. The small cuts of meat mean that several sticks can be
eaten in one go, and satay is often served as a complete meal accompanied with
ketupat, or steamed rice wrapped in woven leaf packets.
Indonesian satay is
also available in Singapore. It has a much sweeter flavour and a twirl of
kechap manis or sweet sauce added to the peanut sauce. Other spices such as
galangal and finely cut dashes of the limau purut leaf heighten the flavour of
the satay and its sauce.
3. Soto
Soto is sometimes considered Indonesia's
national dish, as it is served from Sumatra to Papua,
in a wide range of variations. Soto is omnipresent in Indonesia, available in
many an open-air eateries and on many street corners to fine dining restaurants
and luxurious hotels. Soto, especially soto ayam (chicken soto), is
considered as Indonesian counterpart of chicken soup. Because it is always served warm with
tender texture, in most of Indonesian households it is considered an Indonesian
comfort food.
Introduced
to Suriname by Javanese migrants, it is
considered part of the national cuisine of that country too, spelled saoto
Origin
Although
soto was undoubtly developed in the Indonesian archipelago
and each region has developed its own distinctive soto recipes, some historians
suggest that it was probably influenced by foreign culinary tradition,
especially Chinese. In the local Javanese dialect,
it is called soto, while in Pekalongan it is called tauto, and the dish also
reached Makassar where it is called coto. Another
scholar suggests that it was more likely a mixture of cooking traditions in the
region, namely; Chinese, Indian, and native Indonesian cuisine. There are
traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried
garlic as a condiment, while the use of turmeric suggests Indian influence. The meat soup dish
influenced various regions and each developed its own recipes, with the
ingredients being highly localized according to available ingredients and local
cooking tradition. As a result, rich variants of soto were developed across
Indonesia.
Soto, sroto, tauto, or coto
is a traditional soup mainly composed of broth, meat and vegetables of Indonesian cuisine. Normally
many traditional soups are called soto, whereas foreign and Western
influenced soups are called sop.
Soto is sometimes considered Indonesia's
national dish, as it is served from Sumatra to Papua,
in a wide range of variations. Soto is omnipresent in Indonesia, available in
many an open-air eateries and on many street corners to fine dining restaurants
and luxurious hotels. Soto, especially soto ayam (chicken soto), is
considered as Indonesian counterpart of chicken soup. Because it is always served warm with
tender texture, in most of Indonesian households it is considered an Indonesian
comfort food.
Introduced
to Suriname by Javanese migrants,
it is considered part of the national cuisine of that country too, spelled saoto
Although soto was undoubtly developed in the Indonesian archipelago and
each region has developed its own distinctive soto recipes, some historians
suggest that it was probably influenced by foreign culinary tradition, especially
Chinese. In the local Javanese dialect,
it is called soto, while in Pekalongan it is called tauto, and the dish also
reached Makassar where it is called coto. Another
scholar suggests that it was more likely a mixture of cooking traditions
in the region, namely; Chinese, Indian, and native Indonesian cuisine. There
are traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried
garlic as a condiment, while the use of turmeric suggests Indian influence. The meat soup dish
influenced various regions and each developed its own recipes, with the
ingredients being highly localized according to available ingredients and local
cooking tradition. As a result, rich variants of soto were developed across
Indonesia.
4. Food Tinutuan / Manado
Porridge / Bubur Manado
Tinutuan or Manado porridge is a typical Indonesian food
from Manado , North Sulawesi . Some
say tinutuan is the typical food Minahasa , North Sulawesi . Tinutuan
is a mixture of various kinds of vegetables , do not contain meat , so that the
food could be a food interaction between groups of people in Manado . Tinutuan
usually served for breakfast along with a variety of complementary cuisine.
history
history
Tinutuan word of
unknown origin . Since
when tinutuan be typical of the city of Manado food is not clearly known . Some
say tinutuan began bustling trade in several places in the city of Manado
corner since 1970 . Others say since 1981 .
Tinutuan used to be the motto of Manado since Jimmy Rimba Rogi leadership of the mayor and vice mayor Abdi Wijaya Buchari in 2005-2010 , replacing the previous motto Manado City Wise Man .
Manado City Government through the local Tourism Office in 2004 ( there is also a saying in mid-2005 ) make the area Wakeke , District Wenang , Manado City as a tourist destination Tinutuan specialties .
Based on the story by word of mouth or it could be considered groundless story , I could hear how the history of the creation of Manado porridge ( tinutuan ) .From the story of older people , in the Dutch colonial era , the population economic condition is very low , so they are hard to feed the family .
Finally, with economic considerations and a little extra element of creativity , the population of that era finally began to take advantage of food that they can get in the yard or in the garden , such as pumpkin , sweet potato , papaya , kale , corn , gedi and by mixing it with a little rice , they cook all the food ingredients simultaneously. And created Manado porridge or tinutuan that we are familiar with , the contents of which varied vegetables and porridge .
Quite apart from whether or not the story of this mouth , the one thing that I think is useful is how easy we make a healthy dish that is simple yet full of nutrition .
Materials Tinutuan / Manado Porridge
Materials tinutuan manufacture simple . Tinutuan is a mixture of various kinds of vegetables that pumpkin is also called sambiki , rice , cassava , spinach , kale , leaf gedi , corn , basil .
Tinutuan used to be the motto of Manado since Jimmy Rimba Rogi leadership of the mayor and vice mayor Abdi Wijaya Buchari in 2005-2010 , replacing the previous motto Manado City Wise Man .
Manado City Government through the local Tourism Office in 2004 ( there is also a saying in mid-2005 ) make the area Wakeke , District Wenang , Manado City as a tourist destination Tinutuan specialties .
Based on the story by word of mouth or it could be considered groundless story , I could hear how the history of the creation of Manado porridge ( tinutuan ) .From the story of older people , in the Dutch colonial era , the population economic condition is very low , so they are hard to feed the family .
Finally, with economic considerations and a little extra element of creativity , the population of that era finally began to take advantage of food that they can get in the yard or in the garden , such as pumpkin , sweet potato , papaya , kale , corn , gedi and by mixing it with a little rice , they cook all the food ingredients simultaneously. And created Manado porridge or tinutuan that we are familiar with , the contents of which varied vegetables and porridge .
Quite apart from whether or not the story of this mouth , the one thing that I think is useful is how easy we make a healthy dish that is simple yet full of nutrition .
Materials Tinutuan / Manado Porridge
Materials tinutuan manufacture simple . Tinutuan is a mixture of various kinds of vegetables that pumpkin is also called sambiki , rice , cassava , spinach , kale , leaf gedi , corn , basil .
5. Siomay
Siomay (also Somay), is
an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It
is derived from Chinese Shumai. It is considered a light meal that is similar
to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri
(wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and
prawn also can be used to make siomay. Other complements to siomay are steamed
cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces
and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime
juice.
Origin
and Varieties
Siomay is ubiquitous in
Indonesian cities. It can be found in street-side food stalls, travelling
carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek,
siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian
siomay usually served not with peanut sauce, but in sweet-sour and spicy chili
sauce. Siomay has been incorporated into Indonesian cuisine for a long time,
and the most famous variety is Siomay Bandung. It has been adapted into local
Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety
of siomay is called Batagor, also originated from Bandung. It is an
abbreviation that stands for Bakso Tahu Goreng. Batagor is very similar to
siomay, except that it is fried instead of steamed.
6. Bakpia Pathok
'Bakpia
Pathok are small, round-shaped Indonesian sweet rolls, usually stuffed with
mung beans,but have recently come in other fillings as well (e.g. chocolate,
durian, and even cheese. They are one of Yogyakarta's specialties named after a
"suburb" in this city (Pathok) where these sweet pastries were
originated.
These sweet rolls are
similar to bigger Indonesian "pia" - the only difference being the
size. They are commercially packaged in small boxes and sold at many food shops
in Yogyakarta. Bakpia was influenced and originated from Chinese sweet rolls.
They are purchased by visitors of Yogyakarta as gifts for friends and family.
It is sold in many Bakpia shops around Yogyakarta, also in many small stores.
Recently, some online shops also sell Bakpia.
There are more than 100
variants of bakpia. The famous ones are Bakpia Kurniasari, Bakpia 145, Bakpia
75, Bakpia 25, Bakpia Merlino, Bakpia Djava, and Bakpia Kencana. Each variants
has its unique characteristics. For example, Bakpia Kurniasari is famous for
its big size, crispy skin, and more fillings.
7. Bakwan
Bakwan is an Indonesian fried meal consisting of
vegetables and batter. Bakwan usually refer to vegetable fritter snack, commonly sold by gorengan
(Indonesian fritter) traveling street vendors. The ingredients is vegetables;
usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. In West Java bakwan is called as
'bala-bala'. It is similar to Japanese yasai tenpura (vegetable tempura).
Bakwan
usually consist of vegetables, however another variation called 'bakwan udang'
uses a whole shrimp on top of batter and sold in snack stands in the
marketplace. Because of its similarity, the term 'bakwan' is often
interchangeable with 'perkedel'. For example the Indonesian corn fritters is
often called either 'perkedel jagung' or 'bakwan jagung'.
In East Java,
bakwan refer to fried wonton
with filling; served with tofu, noodles and meatballs in soupy broth. The dough
filling is the mixture of ground meat or fish with flour, wrapped in wonton
skin and fried. This kind of bakwan is similar to bakso meatballs soup, and commonly known as
'Bakwan Malang' or 'Bakwan Surabaya' refer to cities of its origin; Malang
and Surabaya in East Java.
Originally
Bakwan comes from Chinese recipe along with Bakpao (Meatbun), Bakso (Meatball),
Bakmie (Meat Noddle), and bakpia.
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