The Special Gourmet from Any city In Indonesian


Rendang is a popular dish of meat stewed in coconut milk and spices, commonly found in Malaysia, Singapore and Indonesia. It has a long history in the region with distinct versions unique to individual Malaysian states that use different ingredients for the rempah (Malay for “spice mix”), thus resulting in differing flavours to the meat.
The meat, usually beef but sometimes chicken or mutton, is stewed in coconut milk with spices such as ginger, chillies, galangal (blue ginger), lemongrass, garlic, shallots, kaffir lime leaves and turmeric. A wide rather than a deep pot is preferred to allow the milk to evaporate during a slow boil of up to three hours. Skill is required to ensure the liquid does not overboil and cause the milk to curdle. However, if the fire is too low, the meat could burn. Correctly cooked, the liquid will thicken into the distinctive rendang gravy. This cooking process has several purposes – it adds flavour to the meat as it is braised in the spices; it softens and tenderises the meat as the dish dries up; and it enhances the preservation of the dish, allowing it to remain edible even two to three days later without refrigeration or up to two weeks in the refrigerator. The dish is best eaten with rice and is sometimes consumed with ketupat (steamed pressed rice). It is more often served in hawker centres as one of several dishes in nasi padang.
Rendang is believed to originate from West Sumatra and water buffalo was traditionally used as the meat. The dish signifies the wealth of the person or community that can afford to put down a water buffalo for consumption. Water buffalos, however, tend to be tougher than common beef found in most Western countries. To make it more palatable, the meat of the buffalo is thus cooked on a low temperature over a long period of time, and braised in coconut milk and spices until it becomes a dry curry. As the whole buffalo was prepared, the dish was cooked in large quantities, often using a large wok. Rendang was originally wrapped in plantain or banana leaves for consumption on long journeys.
The dish today is considered a celebratory meal, served regularly during Hari Raya, a major feast day amongst Muslim Malays, and at Malay weddings. It is eaten with rice or a staple like lontong.
Early variants
The common ingredients of the rempah for rendang are often described in Malay curries in 19th century newspaper reports. A description of fish curry cooked by Malays appeared as early as 1775. The dish was made by stewing freshly cooked fish in a mixture of roots and greens in grated coconut milk and was called “curry” by the Malays. A similar dish mentioned by Thomas Forrest was cooked in a large iron pot for at least 100 sailors. Preserved pork and beef were thrown in with pickles, roots, sour crout and vegetables. To this stew was added coconut milk and some chillies. Charlton Maxwell considered the Malay curry as having its source in Penang, where the confluence of various races brought their respective spices to flavour the dish. He also noted that it was a dish served in towns rather than villages because a variety of imported spices were required. A “curry stone” was necessary for making the curry, with reference possibly to the batu giling for grinding the various spices. Other early mentions in newspapers of similar stews included one of beef sambal. The recipe used buah keras and required that the limau purut leaf be added only towards the end of the cooking process.
Colonialists familiar with Indian curries often considered the Malay spice mix a poor cousin to the Indian version. The curry thus cooked was different from the Indian curry because the dish did not include curry leaves and used coconut milk as a liquid base. Isabella Bird in The golden Chersonese (1883) noted that “Curry is at each meal but it is not made with curry powder. Its basis is grated cocoa-nut made into a paste with cocoa-nut milk, and the spices are added fresh”. In the 19th century, Vaughan observed that the Malays cooked a particular curry that had several spices, including turmeric, onions, garlic, chillies and coriander pounded together with tamarind. This mix was fried in oil with meat or vegetables added, followed by the addition of some coconut or a souring agent like lime juice.
Regional variants were also mentioned in various early travelogues. A description of chicken rendang in Borneo was given by Sir Spencer Buckingham John in Life in the forests of the Far East (1862). A curry paste was made by pounding chillies, turmeric, coriander seed and white cumin together. Some finely sliced onions were browned and then fried with the curry paste and a little water. The chicken was added to the cooked mixture along with coconut milk. The dish was then cooked for some time. In the Burmese version, ground chilli was mixed with turmeric, onions or garlic. Some sour juice was added along with coconut milk, and the meat or fish stewed in it. The Siamese version had ginger in the mixture. All versions were eaten with cooked rice.
Modern variants
The version of rendang found in Kelantan, Malaysia is known as kerutub daging. With a unique spice mix known as kerutub, the meat is slow cooked with just a little water and only when it is tender is the coconut milk then added. Toasted coconut, locally known as kerisik, is also added toward the end of the cooking process along with some palm sugar.
In Pekan, Pahang in Malaysia, the opor daging is a dish that traces its origins to the Riau islands. It is cooked in a rich spice mix and is made with buffalo meat, resulting in a dark red meat stew.
The rendang tok of Perak, Malaysia is believed to have been created by the royal cooks of Perak who had the means to acquire expensive spices and one of the most extensive lists of ingredients for rendang. It has many Indian spices commonly found in Indian curries as well as unusual additions such as lemon grass and cekur (a root). Unique to the dish is the dry-fried coconut and the addition of gula Melaka (palm sugar), which gives it an enhanced richness. The coconut is not added as a santan (coconut milk) and the resulting dry rendang is not as intense as other rendangs. A reduced version of this dish, known as Rendang Pedas, excludes some of these spices including gula Melaka.


Otak-otak, of Malay and Nyonya origins, is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The puree is wrapped in a banana leaf and grilled over an open charcoal fire and served usually as an accompaniment to a meal of nasi lemak or "coconut rice".

In Singapore, this savoury snack is usually made from Spanish Mackerel, locally known as ikan tenggiri, which is pureed into a kind of fish mousse or fish quiche. The texture of the fish paste is soft and smooth-almost like a custard because of the coconut milk. Its unique flavour is found in its spicyrempah, a Malay term for the hand-pounded spices and seasoning. The rempah is traditionally made up of chillies, garlic, shallots, lemongrass, turmeric, candle nuts and shrimp paste. Morsels of fish paste are then wrapped in banana leaves, the fragrant aroma of the leaves grilling under charcoal adding to the otak-otak'sflavour.
Costing less than $1, the otak-otak is also a favourite snack eaten on its own. Since its main ingredient is the white flesh of fish high in protein with only a small quantity of coconut milk, the fat content of the otak-otak is quite low and it makes for a nutritionally healthy addition to the weight -watcher's diet.

Although more often grilled, the otak-otak is also sometimes baked and often steamed. Recent adaptations include otak-otak stuffed in pau or "steamed bun", and serving as filling in curry puffs.

Kerak Telor

Every region in Indonesia has its own traditional food. Kerak Telor is a famous delicacy of Jakarta city, formerly known as Batavia. The native of Jakarta known as the Betawi has made this food since hundreds of years ago.
What is Kerak Telor?
Kerak Telor is a snack mainly made of glutinous rice and duck egg. It is served with dried shrimp topping and shredded coconut.
The ingredients are glutinous rice, duck egg, fried onion, dried shrimp, shredded coconut, salt, chili, pepper and sugar. The method of cooking is as follows: first, the glutinous rice is half cooked in a small pan. Please note that no cooking oil is used. The egg is then
added. Other ingredients follow. If you like it hot, you can add extra chili and pepper. After a while, add the shredded coconut and dried shrimp and the omelet is ready to be served. The texture is crispy on its edge but soft in the middle. Kerak telor is best enjoyed with hot cup of black Java coffee.
One interesting fact, the traditional vendors still cook the omelet using charcoal. This method of cooking only made the taste richer and more delicious.
The story behind Kerak Telor
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.
Where to find Kerak Telor
Kerak Telor usually sold during Jakarta anniversary festival. The festival held in Kemayoran area, starts in mid June and ends in mid July. Beyond this festive season, it is rather difficult to find. However, part of a tourism campaign, the Governor of Jakarta has recently established a Betawi Conservation Village in South Jakarta. There are around ten vendors in this village who sell kerak telor near a lake in the village area. Mostly are native Betawi. The price is around US$ 1-2 per pax.


is the kind of food rollade containing bamboo shoots , egg , and chicken or shrimp .
The taste of lumpia Semarang is a fusion between Chinese and Indonesian flavors because first made by a Chinese descent who is married to an Indonesian and settled in Semarang , Central Java . This meal started sold and recognized in Semarang when GANEFO Games held in the reign of President Sukarno .
The fourth stream is a former employee Road Youth spring rolls , and the fifth is the flow of people to the hobby culinary backgrounds that make spring rolls with spring rolls recipe of learning outcomes that have been circulating .
The current oldest generation , the third generation of Siem Swie Kiem ( 68 ) , still faithfully serving its customers in the legacy of his father's stall ( Siem Gwan Sing ) in Gang Lombok 11 . Privileged lumpia Gang Lombok , according to a number of fans who had met at the kiosk is a concoction rebungnya no smell , also a mixture of eggs and shrimp is not fishy .
The fourth generation of artificial spring rolls can be obtained in kiosks lumpia Siem Siok aka Ms Lien Lien ( 43 ) at the Youth and Street Road Pandanaran . Ms. Lien to continue his late father's stall , Siem Swie Hie , who is the brother of Siem Swie Kiem , Youth Road ( Gang Grajen mouth ) as he opened two branches in Jalan Pandanaran .
The specificity of Ms Lien lumpia contents which are added chicken meat concoction . When the beginning of the continuing efforts of his late father , Ms Lien made ​​three kinds of spring rolls , ie the content of shrimp spring rolls , chicken spring rolls content ( for the shrimp allergy ) , and a special spring rolls containing shrimp and chicken mixture . However , feeling the rush and moreover most buyers prefer special , now Miss Lien only make one kind only , namely the special spring rolls with shrimp and mixed contents chicken bamboo shoots .
The fourth generation , namely, the children of the deceased Siem Hwa Nio ( older sister of Siem Swie Kiem ) to continue his mother's stall in Jalan Mataram ( Jalan MT Haryono ) in addition to opening a new kiosk at several places in the city of Semarang . Among the children of the deceased Siem Hwa Nio There also is opening a branch in Jakarta . There is even a grandchild of the deceased Siem Hwa Nio as the fifth generation kiosk opened his own spring rolls in Semarang .
In addition to the families of the ancestral creator lumpia semarang , now many people " outside " that make lumpia Semarang . They generally their former employees . Those who have also helped to enliven the culinary hobby lumpia semarang business by making their own spring rolls , like Lumpia Express , Phoa Kiem Hwa from Semarang International Family and Garden Restaurant in Jalan Gajah Mada , Semarang .


Jogjakarta is already known as gudeg city for most Indonesian. If you read or googling, hundreds people missed the gudeg. They love gudeg so much! If they go to Jogja, the first thing that may want to taste is gudeg.
Gudeg known as local food from Jogja, made from young jackfruit cooked with santan and kluwak for 2 hours in a big pot. Santan is water got from extract coconut and kluwak is local flavor. Sometimes the pot made from metal or clay. People say that the gudeg cooked on clay pot gets different taste, more well-done and characteristic on the aroma smells nice. Every gudeg cookers have their secret recipes; have been passed down from generation to generation. In Jogjakarta, there is a famous Kampong Wijilan which gudeg has being made on traditional way by firewood and clay pots. The other gudeg may find in Solo Street, Maliboro, Alun-alun Lor, Kaliurang Street, etc. Almost big streets on Jogjakarta have their own gudeg sellers.   
Tasty.gudeg will be out of this world if served with hot rice, vegetable, egg, chicken and krecek. Krecek is fried condiment mixing with santan and tempe. Tempe is local food made from fermentation of soya bean. Uncommon from the other gudeg, the gudeg mercon is spicier because of lots peppers and chilies add on. It made gudeg looks oily, redness and thick.
You can find gudeg early in the morning, at 5pm - 8 pm, being a favourite breakfast menu. Sometimes gudeg seller also open at 0.00am until 4am everyday. So it will be an early breakfast if you get there. Costumers are not served by luxury place ambience, as restaurant or fast food, but just sit at the pedestrian or at little chairs front of the food. During eat the gudeg, you can sit around with the seller or everyone come there. Some sellers has been selling gudeg from tens years ago. Take a chit chat with the seller, you'll find amazing stories behind the gudeg.

1 komentar:

  1. Rendang is a popular dish of meat stewed in coconut milk and spices, commonly found in Malaysia, Singapore and Indonesia.
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