BALI FOOD

The only way to keep up with the latest about is to constantly stay on the lookout for new information. If you read everything you find about , it won't take long for you to become an influential authority.

Food is not only Bali suckling pig and rice just ...

If you go to a holiday in Bali, you do not have to worry about eating rice three times a day, as the local Bali. With the influence of expatriates in Bali you everything, including typical product of your own country.

Restaurant, owned by foreigners, have many options on the dishes that you will have water at the mouth when you're done checking the menu. Courts around the world are presented, some mixed with a touch of Bali in Indonesia or to create a sensational new twist.

Fortunately, the original traditional Balinese and Indonesian food is still very much present on the menu in any restaurant or in the hands of foreigners or the Balinese themselves. But I must admit, the best place for food in Bali is a place where you Bali crowd to eat.

So in this case: do as the local do.

For the real die hard cultural experience you can walk to every corner of the street, where you can find someone who sells a range of dishes in the place. In the wooden crate tied to the back of the bike or in a restaurant in the small wheel sellers manage a party with a variety of dishes and rice.

You can eat in one place or are wrapped in banana leaves to take home.

You will find many sellers of food this early in the morning, when a Bali bite before commencement of work or around lunch time along the main road and there are even on the beach of Kuta and Legian.

So far, we've uncovered some interesting facts about . You may decide that the following information is even more interesting.

But if this is a bit too much for you (what I understand you do not want the famous "Bali Belly" on holidays), there are other options. There are stalls (Indonesia small shops) which sell local delicacy on the issues of price. And living in the safe side, even when there is a stall in English, so this is the place where he can be really full of tourists.

In the kind of restaurant you can choose from a menu or walk to the table where dozens of dishes from the display of fish, chicken, and pork dishes, and know where it is cooked in all styles and types of vegetables are often cooked in coconut milk sauce that great with white rice or Nasi goreng (fried rice).

You can try all you want, because ultimately you pay for each meal separately. So you can choose yourself how much you want ... or to refuse. Great place to try to "stall-how" to eat in public dining in Poppies II in Kuta and Public OCHA on Jalan Raya Seminyak.

Local restaurants Bali this is influenced by the other islands in Indonesia too. Thus food Bali Furthermore you will find dishes from other islands, too.

A real Bali satay dish is convolution, which is mainly made of fillet snapper, shrimp, coconut and many species of plants. Many restaurants offer this dish, so if you see it on the menu is certainly worth a try.

Another specialty of Bali, you will often find on the menu Bebek Betutu a roast duck in banana leaf. Many restaurants offer this on their menu, but a few hours to prepare better for the previous day.

But if you are in the top of the head to Ubud "Dirty Duck", where a meal every day because they are special.

But what I think is the most famous dish is Babi guling Bali, which is a roasted suckling pig prepared with the long list of spices. If you are talking about Balinese food with them tend to ask if you have tasted guling Pigs.

If this does not happen quickly, but they will recommend you to Mrs. Oka in Ubud. He was certainly the most famous people of the meal. So they ...

I can only walk and Indonesian and Balinese food. Only their culinary culture as the rich. So while shopping in Bali, you have the opportunity to try their delicious food. "Happy Meals"

There's a lot to understand about . We were able to provide you with some of the facts above, but there is still plenty more to write about in subsequent articles.

INDONESIAN TRADITIONAL FOOD

When you think about , what do you think of first? Which aspects of are important, which are essential, and which ones can you take or leave? You be the judge.

You travel to Indonesia will not be complete without the traditional foods. Here are some foods you should not miss when they come to this country.

Indonesia consists of many islands and many provinces. There are five major islands and more than thirty provinces in total, and each province has a unique traditional foods.

Jakarta, the capital of the country, or as an indigenous people called Betawi, is scaling up traditional food as a speech impediment. Food is not easy to find nowadays as Jakarta people want to flock to fast-food restaurants and other modern food across the city. After a speech impediment Akan easy scaling in June and July, when Jakarta celebrates its anniversary.

Celebration usually in Kemayoran, and there will be many people with a speech impediment in the crust there. So, if you want to try this Betawi traditional food, I would encourage you to arrive at Kemayoran, in June or July.

Other food from Betawi is Roti Buaya, made of bread in the form of a crocodile. Agriculture bread is usually served in Betawi traditional marriage ceremony. In addition to a speech impediment and scaling Roti Buaya, also ketoprak and Soto Betawi.

Bogor is a small town near Jakarta. An unique traditional food is Asinan Bogor. Contrary to the crust with a speech impediment, Kerak Telur, you will find this food almost every time you want. Only this town was, asking people where they are, they will visit places that sell Asinan Bogor.

It's really a good idea to probe a little deeper into the subject of . What you learn may give you the confidence you need to venture into new areas.

Empek-empek is a traditional Indonesian food from Palembang. This province is located on the island of Sumatra. This is a very popular food that you do not need to move to the island to try it. There are many people in Palembang Jakarta and other cities that sell this food.

Bandung, West Java's capital, has many unique traditional food. Lalapan is one of them. Lalapan is fresh vegetables with sambal or you can also say spicy sauce. Many people believe that Bandung, commonly known as the Sunda, will fight to stay in the garden because this vegetation rial lalapan.

Other traditional foods Bandung is famous rice timbel, comro, batagor, peuyeum and other timbel rice is rice wrapped in banana leaves, usually served with fried chicken, lalapan and spicy sambal or sauce. Peuyeum soft and sweet taste, made from fermented sago. Batagor even know baso goreng, a fried meatball and sausage in the nuts.

Gudeg is a traditional food that came from Yogyakarta. Gudeg of young jack fruit cooked in the traditional way in Java. Java, such as food, a little salt gudeg gerbina. Other materials used in the young jack fruit, the egg, and Tempe. Gudeg people usually eat rice with hot and spicy krecek. If you have the opportunity to come to Yogyakarta, do not miss to try these foods as Yogyakarta is also known as the city Gudeg, the city Gudeg.

Rawon rice is a traditional food from East Java. Rawon rice is rice served with dark beef soup. Dark color comes from the bean soup kluwek nuts. Rendang or spicy beef came from Padang, West Sumatra. Famous with the spicy food, and many of the foods that use milk as ingredients.

Traditional Indonesian food that is the brain-brains. Food is made from steamed fish wrapped in banana leaves. You can find a great sense of brains-brain barrier in the town of Serang. Apart from the brains brains, Serang city is also familiar with the Fish Bandeng. Be sure to try them when visiting Kota Serang.

Sometimes it's tough to sort out all the details related to this subject, but I'm positive you'll have no trouble making sense of the information presented above.

RICA RICA CHICKEN

Ingredients:

• 1 chickens cut section 16
• 2 stem lemon grass is contused
• 6 pieces of red onion is sliced thinly
• 1 sheet of pandan leaves
• 5 pieces of orange leaves
• 50 ml oil • 150 ml water • 1 lemon fruit

Flavor of mashed robust:

• 12 pcs red pepper
• 10 pcs red cayenne
• 7 cloves garlic
• 4 cm ginger

How to make :

1. Saute of onion, lemon grass and pandan leaves until the onions brown. Put spices and mashed the citrus leaves, poke until fragrant.
2. Then put the chicken swirl until the chicken changed color, add water, dimmed the fire and closed until the water rather dry while occasionally stirred poke. Lift.
3. Add orangeade, swirl till flatten.

KEBULI RICE

Ingredients:

• 1 kg rice
• 1 / 2 kg meat goat bones that are still young
• 3 tbsp raisins
• 3 tbsp fried onion
• 2 tbsp samin oil
• 1 tsp salt
• 1 stem cinnamon
• 4 seed clove
• 1 / 2 nutmeg seed
• 2 pcs peka flower
• 2 pieces cardamom
• 2 stem lemon grass
• 5 pieces of orange leaves
• 2 pieces of bay
• 1500 ml of milk condensed medium
• Oil and salt sufficiently

Refine spices:

• 3 cloves of garlic
• 5 cloves of onion
• 1 tbsp coriander
• 1 tsp caraway
• 1 / 2 tsp aniseed
• 4 cm turmeric
• 2 cm ginger

How to make:

1. Sauteof refine spices with cinnamon, clove, nutmeg, peka flower, cardamom, lemongrass, lime leaves, bay and salt until fragrant and cooked.
2. Put mutton, cooking until the meat changes color, put into the rice.
3. Saute heavily with seasoning until fragrant, put raisins and coconut milk, lower the fire, cooking up a karonan.
4. Turn off the fire, lift karonan, steam for 45 minutes, lift and add of samin oil, poke average, serving.

Top 10 Foreigners MOST Favourite Indonesian Food

Indonesia has a lot of unique food. Besides of the uniqueness, Indonesian food are really delicious.Indonesia is known for having many different kinds of foods. Well, what would I write is about Indonesia's most favored food by foreign tongue, if you want to know what to eat in Indonesia ,I'm Proudly Present...This Is it!

10. Soto Betawi


Its a delicious thick soup in the bowl. Wanna try?

9.Fried Rice
OBAMA LOVE THIS FOOD


Fried rice is the author's most favored food. warm white rice in the frying pan that has been over oiled. Given fried rice seasoning and etc. Makes me hungry...

8.Yellow Rice
This food is really yummy!


7. Fried Catfish with Indonesian Special Secret Sauce and Cucumber
feel the fried catfish with the hot of Indonesian sauce and the fresh of cucumber


6. Gudeg
A lot of chicken lamb with the yummy of jackfruit with white rice and sauce
You must try it!


5.Ketoprak
Its a wierd name, but its a popular food in Jakarta


4.Siomay


Siomay is a yummy food from indonesia. You know that Siomay Seller in Indonesia is more than 500.000 person! it means that siomay is delicious food.

3.Bakso - Meatballs in a bowl
Bakso is the most popular food in west of Indonesia


2.Satay
Satay is everywhere, but indonesian satay is halal. So, the Satay is made with chicken, cow, or goat lamb. But its real nyummy!


1.Gado - Gado
Triple Double yummy !

The Joy of Soy

Our journey to find the 'much-hyped-by-commercial' Vitamilk brand soymilk is over. Last weeks, I came across packs of Vitamilk at Ranch Market (an import-oriented, for expatriate supermarket).

For a heavily promoted product, it sure was hard to find Vitamilk in Indonesia. My previous search on local supermarket had left me empty handed. Turns out I was looking at the wrong places. (Or perhaps their distribution team just wasn't strong enough).

There were two flavors of Vitamilk. One was Original and the other is Choco Malt. By the names we might have guessed that the original is simply sweetened soymilk, while Choco Malt is chocolate-flavored plus a bit of malt. As it turns out, the original actualy contains a bit of milk (cow's). Perhaps to increase the taste of the drink.

A closer look at the Choco Malt reveals a 'dirty' texture. That is perhaps the chocolate and/or malts floating around. It's not uncommon for chocolate milk to have this kind of 'dirt', because chocolate does not mix well with milk. This was, in fact, a sign of quality since they're probably using real chocolate to flavor the Choco Malt variety.

But in other commercial chocolate milk (liquid, not powder) this 'dirt' doesn't always show. That's because the producer might employ some sort of emulsifier to keep the chocolate suspension from separating.

Anyway, our verdict for the Vitamilk brand soymilk is good-tasting. Definitely better than the other brand we've tried, but not so much that it surprised us (as the commercial suggested). My wife still thinks the Original tasted 'blaaah'.

genopianist54

Thx to blackmoon --> but i don't see any recipe in ur link, btw i like vietnamese food.. in Indonesia we have Pho Hoa restaurant, and i really like the Pho Bo soup... sooo delicious..

Kdawg68 --> if you want to know what ur favorite food called in my country, here it is...

Jumbalaya --> Orak Arik
buttermilk pancakes --> Serabi Saus Mentega
bbq ribs (with a homemade spicey rub and sweet/spicey sauce) --> Iga Sapi Bakar dengan Saos Sambal
bbq chicken --> Ayam Panggang
banana ice cream --> Es Krim Pisang
chicken cacciatorre --> Kari Ayam...

Hehehe... that's a flash info, just in case if one day you visit INDONESIA

BONE SATE FOOD FROM BANJARMASIN

As many unique cuisine, sate is original food from Indonesia. Sate is small pieces of meat roasted on skewer. This Indonesia food cuisine is so spicy and full of condiment (in some cooking method). There are a lot of sate recipes that you’ll find. One of the unique menus of sate is bone sate from Banjarmasin. Banjarmasin is capital city of South Kalimantan (Borneo Island) province.

Wait a second, I’ve told you that sate made from small pieces of meat, but why that title is bone sate? No, I’m right, that’s way I told you that this is unique Indonesian cuisine. Not other sate menu, this Banjarmasin sate made from young chicken backbone, that’s the reason.Young chicken backbone? yup, from the image above, there is no bone appear, but try to eat it ;). There is backbone wrapped with meat. This food cuisine usually uses one month chicken. Other uniqueness of this menu is the hot spices. Like no other which use peanut hot spices, this menu use hot sauces, and there are taste mixed, because you can taste the sweet, the sour, and of course, hot!

Where I can it? If you visit Jakarta, you’ll find this menu at food stall on Boulevard Raya Blok TN street, number 9, Kelapa Gading Permai. So… find the exotic trip to Indonesia, and don’t forget Indonesia spices food, See ya!!!

Tongseng Solo

Tongseng Solo, Flavor of Tongseng is identical with Solo, an unforgettable and simple city. Even, Cendana family can not forget to visit a stall where they are being frequent customers in Solo area when coming home. Usually, tongseng is sold at the side road with goat satay. The fragrance blows along the road as like waving at passing riders to taste it.Photo credit :www.agsfood.netTongseng can be called a food like curry with spicier. Spicy flavor that dominates it completed by special sweet-sour food of Jawa Tengah adds the delicacy. The clear...

Pempek Palembang

Pempek Palembang is known as public food. We can find it when it was offered in a restaurant nicely, peddled on a pushcart, or carried around a slum. Certainly, there is a pempek seller in a school’s canteen as weell, . As, It’s not only easy to make but also it can be enjoyed in every situation as sweet. It consists of several variations and appearances. They are pempek kapal selam, pempek lenjer, pempek ada’an, curly pempek, and pempek pistel.Pempek PalembangNo one knows where pempek from is exactly, because almost all regions of Sumatra Selatan...

Indonesian Yellow Rice (Nasi Kuning)

When I was about 10 years old I spent most of my morn­ing through mid­day time with my aunt in coun­try side. She’s very good at mak­ing fes­tive rice along with its com­ple­ment Potato Frit­ter (perkedel ken­tang), crispy tem­peh, and some gar­nishes like cel­ery and sliced tomato. In Indone­sian tra­di­tion usu­ally we enjoyed it dur­ing fes­ti­val or in hol­i­day such as Ramad­han. But of course you can enjoy it every­time you like. Here is the recipe: 4 tbsp. canola oil2 cloves gar­lic, minced2 medium onions, chopped fine1 tbsp. turmeric1...

Riau Province Gulai Blacan (Shrimp Curry)

When you see the word "Gulai" in Indonesian Dish, it's usually translated into Curry. But don't imagine that the dish always uses turmeric as traditional curry does.Indonesian Curry dishes that use turmeric should be called "Kari". But "Gulai" dishes don't always use turmeric, as shown in the recipe below.Ingredients:10 large shrimp, cleanded1 bunch petai (stinking beans), peeled1 tbsp Java Tamarind1 tbsp sugar500 ml coconut milk1 tsp salt1/2 tsp pepper3 tbsp cooking oilBlend:6 shallots4 cloves garlic6 pcs pecan6 pcs red chili6 pcs bird's eye chiliHow...

Sambal Ulek (Oelek) (Javanese Chilli Paste)

Ingredients:25 ChilliesWhite vinegar (see How to)2 tsp SaltHow to:Wash the chillies, then just remove the stalks, but not the seeds. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.) If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt. Keep the...

Indonesian Spicy Fruit Salad (Rujak)

Rujak, an Indone­sian Spicy Salad con­sists of assorted slices fruits and ingre­di­ents, such as Jambu air (water apple), pineap­ple, raw man­goes, Jji­cama, cucum­ber, kedon­dong and sweet potato. Some­times it also added with belimb­ing and green apple in same Indone­sian regions. The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *think­ing*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the...

Tahu Bacem - Java Marinated Tofu

 Tahu bacem-java marinnated tofu

Tahu Bacem is perfect for summer BBQ. Instead of buying tofu or vegetarian burger at the stores for your vegetarian guests, why you don't try to make this Tahu Bacem. Many recipes of this sweet marinated tofu apply frying process. However, some people like to BBQ them on top of the charcoal.

People on the other part of the planet might think Java is something related to coffee. The reason why I translated Tahu Bacem as Java Marinated Tofu was, this recipe is popular among the Javanese. Javanese especially the ones who are from Central Java tend to cook sweeter food compare to the ones who live in East Java.

One day, I saw there are marinated tofu packages ready to grill/bbq for sale at a health product store. I bought a package of them. When I tried, it did taste like this tahu bacem.

Since then, I always say it's better to make my own tahu bacems in a big batch then grill them whenever I need. Plus, it costs me cheaper. In this recipe, I will broil them.

How do the Indonesians eat them? Enjoy them as a snack along with biting small pieces of bird eye chilies.

Once again, I approved that it will be easier to be a vegetarian if you are Asian! Many Indonesian recipes that I know are vegetarian and gluten free friendly. I'm not a vegetarian, but I used to be when I was at university for almost 2 years.

Tahu Bacem
Java Marinated Tofu

Ingredients:
2 packages (800 g) extra firm tofu (choose Asian style one), cut into smaller bite pieces*
1 L (2.5 cans) young coconut water (substitute for any broth or water if you don't have)
200 g palm or coconut sugar, shaved or microwaved
4 Indonesian bay leaves (salam leaves)
2 tsp tamarind pulp
a small amount oil for broiling

Spices to be ground:
4 shallots (if you use the small size as the one in Indonesia, take 7 shallots)
3 cloves garlic
3 cm long galangal (can be substituted for ground one)
3 toasted candlenuts (use macadamia nuts if you don't have it)
1 tbsp ground coriander, toasted
seasalt as desired




Directions:
1. In a dutch oven, place ground spices, cut tofus, palm or coconut sugars, salam leaves, tamarind pulp and young coconut water.

2. On the stove, at high heat temperature, bring the mixture to a boil. Once, the mixture bubbling, reduce to low-medium heat.


3. Stir occasionally and cook until the liquid dissolves. Remove from heat.

After Braising Process

4. Move the rack in your oven to the top-most setting. Select high broil mode on the oven. Grease the baking pan with a very small amount cooking oil. Place the braised tofus on the broiler pan and put the pan on top of the rack. Broil about 2-3 minutes for each side of tofus. Every oven has a different heat, so you can adjust the time for broiling. You may barbecue them instead of broiling. The result is supposed to be dark brown and crispy on the edges.

Tips:
* You can cut tofus into bigger size as the size of your burger buns. But, keep the thickness about 1 cm.

*To braise the tofu, you can use your slow cooker.

* After this braising process, you can keep them in a container and put it in the fridge. When you ready for bbq, just take whatever you need.

Terong Saus Tiram ( Eggplant with oyster sauce )

Bahan:
Terong 1 pc
1 batang daun bawang
1 pc paprika merah
5 pcs baby corn
2 siung bawang putih
Arak masak ( cooking wine / Ang chiu )
Saus Tiram 2 sdm.
Gula pasir 1 sdm.
Garam secukupnya ( 1/4 sdt )
Merica secukupnya( 1/4 sdt )
Bumbu royco / Knorr chicken secukupnya ( 1 sdm )
Bakiing powder 1 sdt.
Air 1 cup.
Telor ayam 1 butir ( kocok lepas ).
Terigu 5 sdm ( secukupnya )

Cara membuatnya :

1.Potong-potong terong miring/ serong. sisihkan
2. Campur terigu+bumbu royco+lada+garam dan baking powder , aduk-aduk hingga tercampur rata.
3.Kocok lepas telor.
4.Panaskan minyak goreng.
5. Masukkan semua terong kedalam kocokan telor , angkat , masukkan kedalam campuran terigu.
6.Goreng terong hinnga matang berwarna coklat. Sisihkan.

Untuk saus:

1.Tumis baby corn lalu masukkan daun bawang yg sudah di potong-potong, setelah itu masukkan bawang putih tumis hingga harum.

2. Tuang air , masukkan saus tiram, aduk-aduk hingga rata, tambahkan merica, gula pasir dan garam, aduk-aduk hingga rata terakhir masukkan paprika merah , aduk lagi .

3.Masukkan terong yang sudah di goreng tadi, aduk bersama sayuran yang sudah ditumis.

4. Tuang keatas piring , hidangkan.

PS:
bila ingin kuah agak kental ,tambahkan tepung maizena yang di campur air sedikit, tuang kedalam tumisan tadi aduk-aduk sebentar.

Bila suka boleh ditambahkan dengan irisan daging sapi has, daging sapi harus ditumis pertama, biar matang.
Resep di buat ulang / combine dari resep asli.

Selamat Mencoba

Resep dari Yuliana Lee - Thanks buat resepnya. : )

Rice

List of Indonesian dishes

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Example of Indonesian Sundanese meal; roasted fish, nasi timbel (rice wrapped in banana leaf), fried chicken, sambal, fried tempe and tofu, and sayur asem; the bowl of water with lime is kobokan.

Indonesian cuisine reflects the vast variety created by the people who live on the 6,000 populated islands that make up the modern nation of Indonesia. There is not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines formed by local Indonesian cultures and foreign influences. Indonesian cuisine reflects its complex cultural history. Cooking varies greatly by region and combines many different influences.^[1]
Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian island of Maluku, which is famed as "the Spice Island", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Indonesia is the home of sate; one of the country's most popular dishes, there are many variants across Indonesia.

Some popular Indonesian dishes such as nasi goreng^[2], gado-gado^[3], sate^[4], and soto^[5] is omnipresent in the country and considered as Indonesian national dishes.
Sumatran cuisine, for example, often shows Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenously developed. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: items such as bakmi (noodles), bakso (meat balls), and lumpia have been completely assimilated.
The most popular dishes that originated in Indonesia are now common across much of Southeast Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom, similar to tempe but created by different fungi and particularly popular in West Java.
Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java and West Sumatra) it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) foodstalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in foodstalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodle), and kwetiau goreng (fried flat rice noodles).