“GUDEG” food of Yogyakarta
Since
many years ago Gudeg become the most popular culinary Jogja. Lots of different
kinds Gudeg today. Not only Gudeg Sentra, almost every corner of the city of
Yogyakarta serves dishes made from young jackfruit. Warm dry became one of the
souvenirs of the most sought after by foreign tourists and local travelers.
“Big jackfruit” (= Giant Jackfruit)
designation to Yogyakarta for culinary gudegnya Gudeg are so popular. Delicious
cuisine made from young jackfruit as a food must for anyone who was visiting
the tourist paradise on the island of Java.
Gori or young jackfruit sap cleaned in such a
way and then cooked in coconut milk with herbs and native spices for hours.
Once cooked, Gori become soft, slightly sweet with spices mixed with the sauce
is so thick. Usually served warm with spicy sambal goreng cowhide called
krecek, eggs pindang, tofu and tempeh bacem, as well as chicken or chicken
bacem opportunistic. As a final touch, it feels incomplete if not watered areh
Gudeg savory provide distinctive taste that is second to none. Hmm …. lezaatttossss ….
Glimpse of the History of Gudeg Yogyakarta
Maybe for most people, Gudeg only food made
from young jackfruit. But there are important historical we need to know of
this simple meal. Of simple food made from young jackfruit is stored myriad of
stories about the origins of popular foods to date.
Native warm for some people of Yogyakarta.
Gudeg rice, so we call the traditional food of Yogyakarta people that continue
to exist until now. According to Yogya, ancient people knew only one kind of
Yogya Gudeg, the warm wet. Warm dry afterwards known, about 57-something years
from today. This was after the people of Yogya started carrying it out as
souvenirs. And in kreasikan with taste and other forms. The advantage, Gudeg
home industry has grown as a traditional food in Yogya. Then based on the
literature of the history of the Islamic Mataram written by Haji de Graf,
cuisine Gudeg not even known. In part when Ki Ageng archery do the commandment
of the village bedhol Hadiwijaya Sultan of Surakarta region to Mentaok Alas,
into the Kotagede, known as the old capital of Mataram. Before getting into
Kotagede, the group met at the archery Ageng Ki Ki Gede Karanglo Opak River.
Group of distinguished guests are asked to cross all berbasuh in the river,
which is believed will soon dispose of exhausted and tired. After crossing, the
group was received at the residence of Ki Gede Karanglo, were treated to treat
rice with side dishes.
Haji de Graf is very detailed and ‘beautiful’
describes what is presented to the Ki Ageng archery and his entourage, which
pecel vegetables, nuts and peanut brittle dent or vegetable marigolds. Of
course this also raises questions and mysteries that deserve further disclosed.
Why is the history of vegetable pecel in Yogya actually lost. Precisely known
even Madison, who then called the ‘City of Pecel’. Even now people are more
familiar with the city of Yogyakarta Gudeg. In fact, because there are sources
of literature should be able to claim the Yogya region as pecel vegetable
origin.
Back again to the matter Gudeg, when we
discuss the possible provision of food is a fight for the troops stormed the
Sultan Agung at Batavia, was also not exactly regarded as such. Especially not
found any literature that mentions this. As mentioned at the beginning, in the
past Yogya people are not familiar with the usual dry Gudeg kendil placed, as
well as durable taken out of town.
In
the first attack to Batavia in the year 1726-1728, defeated the troops of
Sultan Agung. After discussion with his advisers and commanders of war, the
defeat of his troops are dying because of hunger and fatigue. In conclusion,
the troops they need to stay strong until the rice to Batavia.
Then finally the attack by Sultan Agung’s second, made in the
areas of logistics in the northern coast. From this came the so-called Batang,
Brebes, Bumiayu and others, who became the granary of rice for the troops. What
about side dishes, so what can be cooked in the logistics area. Not necessarily
Gudeg, moreover there is no dry Gudeg. In addition, according to information
from the sultan’s palace courtiers who are elderly, Gudeg menu does not come
from the palace. Unlike stup corn, which was from the palace because it is one
of the sultan Klangenan.
“PEMPEK”
FOOD OF PALEMBANG
Pempek or Empek-Empek is food typical Palembang made from
fish and sago. Actually it’s hard to say that the center is pempek Palembang
because almost in all areas in South Sumatra produce.
Palembang pempek presentation accompanied by a sauce of
black brown or vinegar called Cuko (in Palembang). Cuko made of boiling water,
then add brown sugar, crushed chili, garlic, and salt. Cuko is a friend to eat
a loyal pempek , made spicy to increase appetite. There are also sweet for Cuko
who do not like spicy.
Type pempek palembangyang famous is the “pempek
submarine” is egg wrapped chicken with pempek batter and fried in hot oil. There
are also others such as pempek lenjer, pempek round (or known by the name
“ada’an”), pempek fish skin, pempek pistel (it sliced papaya was young spiced
stew), pempek te small eggs, and pempek curly. Pempek can be found easily
throughout the city of Palembang. There are sold in restaurants, there are in
the cart, and there is also a bear Also every school cafeteria there that sell
pempek. In the 1980s, the seller can carry pempek pempek 1 basket full of her
around town on foot peddle Palembang food!.. Pempek now there are two types of
Parempek mixture between Pare and Pempek.
Historically, there have been pempek palembang in
Palembang nomads since the entry of China into Palembang, which is around the
16th century, when Sultan Mahmud Badaruddin II ruled in the empire of
Palembang-Darussalam. Name Empek-Empek or pempek believed to have originated
from the term “stale”, the name for the old man of Chinese descent.
According to folklore, about the year 1617 a 65-year-old
moldy living in the Assembly (the edge of the Musi River) are concerned
witnessed an abundance of fish catch in the River Musi. The catch was not
entirely put to good use, only limited and dipindang fried. The stale then try
other treatment alternatives. He minced fish meat mixed with tapioca flour,
which produced the new food. The new food sold by the moldy by cycling around
the city. Therefore salesmen called “pek … frowsty” then foods known finally
Empek-Empek or pempek. But this folklore should be examined further because of
new cassava was introduced into Indonesia of the Portuguese in the 16th
century. Also velocipede (bicycle) recently recognized in France and Germany in
the 18th century. Although it is possible pempek palembang an adaptation from
baso Chinese food such as fish, kekian or ngohyang.
Palembang pempek initially made from fish Belida.
However, with increasingly rare and expensive prices Belida fish, the fish are
replaced with cork fish that are cheaper, but still tasty flavors. In further
development, also used other types of river fish, such as fish putak, toman,
and persuade. Also used marine fish species such as Brengkes, Kakap Red,
machete-chopping knife, yellow tail, and the next fish.
“RENDANG OF
PADANG”
Rendang is a dish which
originated from the West
Sumatera of Indonesia.
Rendang is a traditional dish using coconut milk and beef as main ingredient
and is equipped with coconut milk, pepper, onion, turmeric leaves and lime
leaves. Rendang is also mentioned in many classical Malay literature such as Hikayat
Amir Hamzah who proves he is a Malay cuisine since the 1550's.The longer the
rendang is cooked it will taste more delicious and the colors will be more
black and will increasingly dry.
Rendang is a dish that not only taste delicious, more than that
rendang has a philosophy.This philosophy is seen from the material elements of
the cuisine and cooking rendang. There
are four philosophies contained in rendang in Minang Kabau society,
namely:
1. The
first philosophy derived from Dagiang
(meat). The meat used in the manufacture of rendang, which comes from beef. Meat is a symbol of "Ninik
Mamak" which is the
traditional tribal leaders in West Sumatra.
2. The
second philosophy derived from Karambia (coconut). Coconut is a symbol of intellectual (the intellectuals).
3. The
third philosophy derived from Lado
(chili), which is a symbol of the scholars, the spicy and assertive in
teaching religion.
4. The last
philosophy is cooking (spices) that symbolizes the whole of society Minang.
At the present time, this rendang cuisine creations will
progressively expand. Not only rendang dishes made from beef (beef rendang),
which become food delicious, but the rendang jackfruit (rendang Cubadak),
rendang egg, potato rendang, rendang lung even more creation. Well, you do not
necessarily have to come into the field to enjoy the delicious cuisine rendang,
because you can make at home. The longer the rendang is cooked, it will taste
more delicious. Beef rendang, a practical will last longer than other rendang.
“GADO-GADO OF BETAWI”
Gado-gado
is a kind of vegetable salad that is served with a peanut sauce dressing. It is
one of the most popular dishes in Indonesia which is also known as Lotek in the
Javanese and Sudanese languages. The dish is believed to have originated in the
Betawi kitchens who are Indonesians of Malay origin.
The
dish is available at roadside stalls and are sold by the hawkers from carts.
Upscale restaurants also serve the gado-gado in Indonesia and neighboring
countries. It is considered to be very filling and is eaten as a standalone
dish usually.
The
peanut sauce that is served with the dish was usually cooked in front of the
customer in order to retain its authenticity. However, it is now made in bulk,
well in advance in Asian theme restaurants which cater to individuals unaware
of the finer points of the dish. The vegetables are usually green in color
although variations using carrots and tomatoes are more popular among the
Western tourists.
The
sauce served with the Lotek is not a light dressing unlike its Western
counterparts. On the contrary, every vegetable is required to be well coated
with it and it is more similar to a gravy than a sauce.
Solid
blocks of the sauce are now available commercially which can be converted into
the peanut sauce by adding hot water.
History
of Gado-Gado Recipe
·
The dish originated in Batavia and was popularized among the
inhabitants of the Indonesian archipelago via its Betawi inhabitants.
·
It was consumed by the local population during the Dutch
colonial era in the 17th century as a nutritious and
inexpensive dish.
Gado-Gado
Recipe: ingredients and Preparation Overview
The
dish consists of two distinct parts, the combination of vegetables and the
thick peanut sauce that needs to be prepared with care as it is the most
crucial part of the dish. An assortment of string beans, bitter gourds, water
chestnuts, chayote, cucumbers and sweet corn are the main ingredients with most
people preferring to add boiled eggs, tofu and tempeh as well. The last two
ingredients are usually fried before adding them to the gado-gado.
The
peanut sauce is made by frying the peanuts properly until they turn reddish
brown in color. Garlic pods, palm sugar, salt and a few drops of lime juice are
ground together along with the peanuts which is then seasoned with chili. Water
is also added to dilute the sauce if it becomes too thick. The peanut sauce is
poured over the vegetables and mixed well together before serving.
Gado-gado:
Serving Suggestions
·
It is usually served with tapioca crackers.
·
Indonesian crackers known as emping is also a popular
accompaniment with the dish.
·
It is also served as a side dish with rice or lontong, a rice
cake that is steamed within a banana leaf wrap.
·
It is served with chicken soup or broth in Sumatra.
Gado-gado
Recipe Variations
There
are many variations of this delicious and healthy dish with each region
preferring to cook it according to their traditional recipe. The restaurants
catering to the European and American tourists have developed their own brand
of gado-gado as well. Some of the most popular variations are:-
·
The Western Style-
Romaine lettuce, tomatoes and carrots, cauliflower and snow peas are the main
ingredients in this variety of the dish.
·
Siomay- This
is a street food variety that contains meatballs and stuffed tofu along with
the other ingredients and is served in the Tapas style.
·
Lotek- This
is a Javanese dish served with steamed vegetables. Fried onions and eggs are
usually added to this dish.
·
Pasembor- This
is the Malaysian variety which includes turnips and is served with fish or
shrimp fritters on the side.
·
Urap- This
is a vegetable salad very similar to the gado-gado with the peanut sauce being
substituted with freshly grated coconut.
·
Ketoprak-This is
a street food of Jakarta which consists of raw vegetables seasoned with chili
and crushed garlic and topped with a thick peanut sauce and a sweet soybean
ketchup.
Gado-Gado:
Nutritive Value
The
dish is extremely nutritious as it consists of green vegetables which are eaten
raw or are slightly steamed in certain variations. The thick peanut sauce is
full of proteins with the additional proteins being obtained from the eggs,
shrimp sauce and tofu. The sesame based food tempeh is also an important ingredient
of the dish which is rich in protein.
The
vegetables are rich in folates with the bitter melon being capable of treating
malaria. The dish is also helpful for anemic patients and is a rich source of
fiber which helps in the digestive process.
Trivia
Gado-gado
topped with left over beef is believed to be a variation of Yum Neuah, a beef
salad popular in Thailand.
“AYAM BETUTU FOOD OF BALI”
Bali's main draw has
long been its local culture, with its elaborate and sophisticated traditions in
music, dance, architecture, textiles and the decorative arts.
Unfortunately, the
same can't be said about Balinese cuisine. For starters, the vast majority of
dining options on the island run from trendy Western resort fare to basic
Indonesian hot tables. Even the most impassioned of food devotees would agree:
Native cooking here rarely rises a rank above decidedly homemade and
not-too-terrible.
Only two Balinese creations, babi guling(suckling
pig on a spit) and bebek betutu(slow
roasted, leaf-wrapped duck) have become de rigueur for tourists to try—and, of
these, the duck dish is the more intriguing, though also more difficult to find
because the genuine article must be ordered at least one day in advance.
THE HISTORY
The origins of bebek
betutu can be traced back as far as Prometheus gave man the gift of high heat. Certainly,
the basic method of placing a hunk of meat inside a leaf and placing it in the
ground with a heat source, in this case, mounds of smoldering rice husks, goes
back to what several websites on Balinese food approximate as "time
immemorial."
One thing is certain:
Duck has played a central role in the agricultural cycle of the island. Raised
amid the ditches and ponds of irrigated rice fields, the local waterfowl have
long been allowed to "clean up" fields after harvest by feeding on
leftover grains and seeds. Duck is also featured as an offering during many
Balinese festivals, at weddings and government functions.
As chef Heinz von
Holzen of Bumbu Bali restaurant explains, "While some Balinese would not
eat beef or pork for religious reasons, all like duck—and favor it over
chicken...they are the only animals, save turtles, to survive on land or
water."
THE SETTING
Down the atmospheric street Jalan Hanoman Gang, famed chef Pak
Yan Tekek, 67, dressed in shorts and an undershirt, has been churning out a
dozen ducks each morning and another dozen in the afternoon for more than 40
years. According to his son Made, 46, the bowl of spice mix (urap) that his father hand-packs into the cavity of
each duck is made green by local herbs and tea leaves.
Says chef von Holzen:
"Green chilies give the [duck] color."
Once properly
prepared, the duck is delicately tied up inside betel-nut bark, kind of like a
Mexican tamale although a tamale's corn husk wrapping is softer than bark. Then
the duck is placed on a terra-cotta tray and shoved into one of a number of
blackened pyramids—made of rice husks—that are remarkably reminiscent of Bali's
famed volcanic peaks.
The term betutu refers to the use
of rice-husks, not "smoked" as it is often mistranslated. Heated by
kindling of coconut husks, these piles of rice husks retain their temperature
for five hours—the proper time required to cook the bebek betutu.
There's no special ambience in which to partake of bebek
betutu—its traditional setting is the backyard of a Balinese home. But the duck
must be served at the table, whole and smoldering, often with beak and wings
still attached. The most proper accompaniments would be side dishes of lawar, a sour treatment of green beans and other greens
mixed usually with shredded pork, plus a tomato sambal (hot sauce).
THE JUDGMENT
The best way to judge
a good bebek betutu may be to try a bad one first—such as those available at
the cut-rate local chain, Ayam Betutu Khas Gilimanuk. This quickie version,
cooked in a modern oven for just a few hours, arrives in a soupy yellow base,
with little or no discernible kick or spice perfume, and nary a trace of any
wood flavor. Worse still, there is hardly a shred of edible meat.
The better bebeks are
just the opposite: plenty of duck breast, cooked to a melty softness, infused
with smokiness and slathered inside and out with a pleasantly charred spice
paste that gives off lingering hints of lemongrass, turmeric and pungent
ginger.
