skip to main |
skip to sidebar
Tanah Parahyangan well-known fresh healthy cuisine. A variety of foods, including snack of this region, worth a try. Anything?
Basically Sundanese people hold to the principle of dining in ngariung, which means gathering together to eat. With the principle of this togetherness, of course the meal becomes more exciting though dishes are available only simple dish.
Sundanese cuisine stands out with a spicy taste character. Nearly every vegetable dishes as well as processed meat, the parents of old always used pepper as a spice. If he did not wear spicy seasoning, there must be a chili sauce served with fresh vegetables.
In a culinary treasure Parahyangan, sambal can reach tens of species. Sambal impromptu example. Type any combrang sauce, chili paste, sambal cibiuk, sambal pirates, peanut sauce, and sambal hejo.
Not a bit too old Sundanese cuisine using pepper as seasoning. As sambal goreng ati potatoes, fried potato sauce Mustafa, ase chili hejo, rendang jengkol, oblo-oblo tempeh chili peuteuy hejo, kadedemes or oseng sampeu skin. Another hallmark of this cuisine is creative Pasundan land use basic ingredients for most people is not considered useful.
For example, velvetleaf saute the basic ingredients taken from plants weeds in between the rice plants, vegetables or cassava peel kadedemes often considered toxic, fried crisp impun made from small fish that live wild in the river, or tutut, pest snail living in rice fields.
For the opening presentation, you can try soto bandung. This soup contains beef cut with boxes that have been thinly sliced radishes. Meanwhile, for the main meal companion, there hideung squid, sambal goreng ati potatoes, ulukutek Leunca, kasreng heji hejo beans, or oblo-oblo tempeh. The main dish is a mainstay of this region is rice lead complete. Imagine, hot rice wrapped in banana leaves so that when the leaves opened, the smell was the aroma of fragrant rice.
Typically, one portion of rice contains lead completely fried chicken or fried carp fish, tofu and fried tempeh, Empal, sambal paste, and vegetables. It was not until the rice is said to be complete lead. In addition to complement the menu before, rice can also be presented with lead serundeng, jambal fish, vegetables and tamarind. Lead Rice has unique taste because served in banana leaf parcels that were previously burned first.
Chicken dishes from this region is famous chicken bakakak. Chicken was burned on the torch, after cleaned and given a special flavor. Usually cooks use a bamboo splinter to clamp the chicken body so easily be inverted during the combustion process. This dish usually served at weddings.
Other Sundanese traditional foods that taste sweet, usually classified as a dessert. Among other things, kelepon, cocorot, gurandil, awug, katimus, misro, and daughter no'ong. Princess no'ong made from grated cassava dough is flattened, filled with bananas, then rolled. The mixture is steamed and served with a sprinkling of grated coconut.
There is also colenak. It is a given tapai brown sugar and coconut. This area also has a snack mainstay, the pancake. "Originally this pancake there are only two choices, plain or with oncom," said Ghozali.
For dishes that are fresh, there is ice grass jelly and ice goyobod. Unique as the name implies, ice goyobod characterized using hunkue dough or cut up the kanji. Bahanbahan used, such as sugar syrup, chinese girlfriend, avocado, young coconut, and coconut milk. It was a chewy tasty when combined with avocado and coconut, making it more exciting to eat ice until demolished.
One group of Sundanese food more commonly termed as hahampangan or snack. Among other things, keremes, opaque, kolontong, borondong, kalua oranges, crackers impoverished and destitute semprong.Kerupuk shaft is made from flour (tapioca) which is then cooked using only the hot sand.
Read more »
In the city of Palembang ( SOUTH SUMATRA), there is one location that is quite unique culinary and popular among the community-Wong Kito Palembang. The location of this cuisine is a restaurant that serves a menu mainstay of Martabak India. This restaurant named RESTAURANT Martabak HAR.
From the sign mounted on the front of the House Eat this, it is mentioned that the Restaurant was established on July 7, 1947 and the attached photo for an old man who was laying his hands in the attitude of prayer. Photos old father is the founder of this Restaurant. His name is Haji Abdul Rozak or shortened to "HAR", so the name of the eating house was given the name Restaurant Martabak HAR. Haji Abdul Rozak is of Indian descent.
This restaurant has several branches in the city of Palembang, and said to each branch of the original Martabak Restaurant is always posted a photo Haji Abdul Rozak on the board name. One branch of this restaurant is located on Jl. General Sudirman, Palembang.
The menu is served at this restaurant is a typical Indian Egg Martabak, namely Martabak Eggs (no egg chicken or duck eggs in an omelette ) and watered with Indian curry sauce that was a little potato. Price per portion Martabak HAR is Rp 10.000,00.
In addition, the restaurant is also provided menu Fried Rice Goat.
Currently Martabak HAR Restaurant run by son and grandson of Haji Abdul Rozak. HAR martabak is highly favored by customers who are not only from Kilkenny but also from outside the city of Palembang.
Read more »
RIAU has many islands. The total area of ocean larger than the mainland. This makes the Riau Islands has the potential of marine resources are plentiful. From seafood, one of them into dishes prepared from fish.
Fish Soup Aulia, thus the name of one of these specialties. From the beginning, the people of Riau Islands, especially the Tanjung Pinang, also people in small islands around the Riau Islands are familiar with these delicacies. But why is there a name Aulia? Apparently the name of the daughter of the fish soup.
To create a typical fish soup, use of raw materials and certain spices. The raw material is a red fish that have been cut into pieces. This fish has been prepared from bones. Meanwhile, seasoning blends and sauces are prepared in three large stainless steel pot for boiling soup.
Sliced red fish is then mixed into a bowl with mustard sauce, tomato, and sauce. Before serving to the buyer, first fish soup sprinkled with fried onions, green chili sauce, and orange pieces.
About the price, relatively cheap. Aulia Fish soup with a plate of rice sold at Rp18 thousand, per bowl. The visitors can enjoy this fish soup from 08.00 am until late evening. Day of week do not shop opened by reason of the buyer tends to quiet.
Read more »
Gunung Gede National Park Pangrango / Taman Nasional Gunung Gede Pangrango (TNGGP) has an important role in the history of conservation in Indonesia. Defined as a national park in 1980. With an area of 22851.03 hectares, this National Park area is covered by tropical rain forest mountains, just 2 hours (100 km) from Jakarta. In the forest area TNGGP, can be found in "the giants" Rasamala, "the hunter of insects, "or pockets semar (Nephentes spp); different kinds of forest orchids, and even some types of plants that have not been scientifically known names, such as fungi luminous. Besides the uniqueness tumbuhannya, TNGGP region is also the habitat of various wild animals, like a giant ladybug, a beetle, more than 100 species of mammals such as deer, Pelanduk, Dog Forest, leopard, Skunks, etc., as well as 250 species of birds. This area is also a habitat for Javan Gibbon, surili and Java monkey and eagle population nearing extinction. When you are hiking in the area TNGGP, you can enjoy the beauty of Indonesia's forest ecology.As the area of tourism and recreation, during the weekend (Saturday and Sunday) and holidays, tourist areas and Cibodas Cibodas Botanical Garden will be enlivened by visitors who buy souvenirs and gift in the form of vegetables and fresh fruits at affordable prices from the tourist market in Cibodas.Enjoy your holiday in the park, with the beauty of the natural charm of the mountains, refresh yourself after a busy day, and you can learn about nature and natural ecosystems.
Come together to preserve this precious natural and pass it to future generations!
Read more »
Losari Beach is a beach located in the western city of Makassar. The beach is a place for residents of Makassar to spend time in the morning, afternoon and evening enjoying the sunset scenery is very beautiful.
Previously, the beach is known for its seafood centre and grilled fish at night (because of the sellers and traders operate only at night), and touted as the world's longest stall (because food stalls lined along the beach tent whose length is less over one kilometre).
One typical Makassar snacks are sold at stalls that tent is a Banana Epe (raw bananas are baked, then made flat, and brown sugar mixed with water. At least good to eat while still warm).
Currently tent stalls offering seafood was transferred to a place in front of the home office of Mayor of Makassar, which also still be around Losari.
In the afternoon, everyone can enjoy the process or the moments of sunset sunset.
Read more »
