Acehnese Traditional Cake : Timphan.
Durian and Banana Leaf.
Durian and Banana Leaf.
Do you know? Aceh is the place which attacked by Tsunami in 6 six years ago. And Acehnese have one special cake which only served in their big day like Idul Fitri or idul Adha. The taste of Timphan
is sweet, because they mix durian extract with sugar, flour and egg. the mixing called srikaya.
Timphan always wrapped in banana leaf. Acehnese boiled the banana leaf and smear it with oil so the mixing inside it won’t stick to the leaf. This cake always be a favorite dish because it just appears twice in a year.
Minangkabau : Spicy Beef, Rendang.
Spicy and tasty.
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendangrendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. Inlay classical literature, rendang is mentioned in Hikayat Amir Hamzah[4] as early as the 1550s
My mom usually cook it when Lebaran day. The real taste of Rendang will appear when you heat it up again in the next day after you cook it.
South Sumatera : Mpek-mpek
Fish and Black Sauce.
Fish and Black Sauce.
Pempek, mpek-mpek or empek-empek is a dish from Palembang made of fish and tapioca. Pempek is served together with a dark, rich sauce called cuka or cuko (vinegar) and Baso Palembang. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.
There are many varieties of pempek. One of the most famous types is the kapal selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecil (lit. small egg pempek), pempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek).
My girlfriend is from South Sumatera and she often serve me Mpek-mpek when I come to her house. So lucky.
Welcome to Jakarta : Kerak Telor.
Kerak telor = Egg Crust ?
Kerak Telor is a Betawi(Origin People in Jakarta) traditional spicy omelette dish in Indonesian cuisine. It is made from chicken or duck egg fried into omelette mixed with rice and spice, served with a coconut granule. It is considered as a snack and not as a main dish. It is served from hawkers carts and commonly popular during annual Jakarta Fair.
Yellow Mountain in Java : Nasi Tumpeng.
Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).
The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.
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