Bengil Duck, The Ubud Building

Even if the phrase "Duck Bengil '(or' tengil ') reminds you of the first disco ever you go-ah you know what I mean-the kind with flashes of bright blue light that makes you change clothes a dozen times before finally dare to face it-should not be ruled out this one from your list. If you get past the decor is stately but anachronistic-what happened to the calm cafes roadside?-Duck Bengil still good at processing the ingredients: duck with the right crispiness, not dripping greasy, served with sambal matah Bali and ointment (vegetable berbalur stew crispy grated coconut) that is stable. Truly classic.
Another pleasant surprise is the duck-broth soup that appears strong, with accent pieces of melon, abundant with ginger and wine (a touch of earthiness ciamik)-and grilled seafood consisting of shrimp, snapper, tuna and squid, served in style Mediterranean with zucchini and red peppers and green, but really very Balinese in terms of taste (muscle pull between East and West equally refrain.)
If you are a fan of Nasi Bali, please go somewhere else. Efficacious mixture typical for this dish of fried bean-ie, his skin still sizzling hot and fry fish-lowered to a barely acceptable standard of Bali with the use of nuts, and meat not spicy at all spicy.
Themed landscape paintings Beautiful Indonesia in the room, which is really boring, and with a frame that is more boring again, trying to nail this place on a certain standard of luxury. As expected, these efforts were defeated by the space immediately before them (who did not even make any effort).
I suggest you sit outside, in parks, where you can escape from the dining room ambition excessive and a bit annoying, with long benches and dark brown color and a magnificent orange soulless-like seafood restaurant that adorned the dead- death, unsure of what they should do with their money. But the duck, oh, my duck ... enough talk.
Price: around Rp 200,000 - Rp 250,000 for the threeOpening hours: 11:00 to 22:00Rules of fashion: casualAtmosphere: Luxury is not untilAlcohol: yesPayment methods: accept all major credit cardsReviewed on: April 2009

The Ubud BuildingJl. Agus Salim 132MentengCentral JakartaTel. 391 8016 (RSVP), 391 7965, 391 8091

Posted on 14.08 / 0 komentar / Read More

Savory Tasty Satay Kuah Kacang Pak Memeng

Satay is a rather large bull, placed on a steaming hot rice cake pieces. Peanut sauce sprinkled with a bit watery. Nose piercing aroma was really tasty. Rempahnya seasoning soak into the meat. Therefore, when chewed it's tasty tasty tasty. It may also be eaten with noodle soup!
Sate this one is the favorite of the moment come to Medan. Because the night a little drizzle and cold air will sate even the food so that we drill for dinner. Warung sate Memeng pack is rather narrow and has no parking area.
On the sidewalk in front of the shop, located carts are used for dispensing satay skewers and broil burn. Sate cloud of scent that continually burned on the grill directly tickling belly length. Perfume at once savory. Visible large pot containing peanut sauce that is placed right next to the grill.
Santapnya place far from comfortable. Apart from a narrow, some tables and chairs placed on the sidewalk. So really the roadside. Sate concoction Memeng pack has been known since 1945. Once this satay stall initiated by H. Saimin Muhammad, known as call Memeng. Now proceed by Zulkarnain, who was waiting for her stall.
Options satenya there are two kinds of, satay ox (beef) or chicken satay and can also choose beef offal. Not a long wait, following sate lontongpun presented. A serving of beef satay (IDR 20000.00) containing 5 cut beef skewers rather large in size. Placed on a piece of rice cake and watered immediately with peanut sauce is watery.
Roughly chopped peanuts with brown gravy. When chewed, cow meat is quite soft and feels a strong flavor that permeated. Presumably this beef satay cooked with herbs first and then ditusuki and burned. Spicy marinade with a hint of chili, onion and pepper are strong and krenyes-krenyes crisp chopped peanuts. Jangek crackers (crackers skin) even more delicious when dipped in a sauce-dip into this bean. Especially after dikucuri little lime juice.
Satay chicken plus rice cake is also not much different appearance. Just because the chicken meat is cut larger than the chicken satay generally it feels a bit thick. Although baked quite dry with the same flavor with beef satay. Maybe if a little thinner pieces of meat will taste more savory. I prefer the beef satay that feels more solid and delicious.
Because tempted with boiled noodles are a lot of people booked. Jaduilah serving of boiled noodles my message. Hmm .. it looks like noodles whipped Bandung. Noodles with bean sprouts, boiled potato pieces and drenched with thick brown gravy and topped crackers kanji.
The unique taste just gravy. Slightly sweet, savory flavor with the aroma of onions and curry vague. It feels really hot bribed steady. I also imitate the people who poured the following satay sauce into the noodles boiled satenya this. It turned out that after mixing with peanut sauce, it was actually a unique and delicious.
This shop is open daily from 6 pm until 1:30 in the morning. So next time if you come to Medan and hungry in the middle of the night, sate pak Indeed this could be chitterlings warm, tasty and delicious.
Sate Memeng JI. West Irian no. 1 (front Uniland) Field Phone: (061) 7362066 HP: 081361153743

Posted on 14.04 / 0 komentar / Read More

Crunchy Krenyes the Kemumu

One vegetable that is often so mixture of curry or curry. The fibrous stalks and absorb water makes it so unique. Crunchy krenyes with herbs that seep into the pores. But do not the wrong choice, one-one can type that makes the body itch!

In traditional markets in the region of West Sumatra, the vegetables are often sold in cut. Similar banana leaf midrib. It's just bigger and brighter green color. This vegetable is known as taro or Kumumu.

Kemumu (Colocasia gigantea cv) is a type of taro or taro to eat the leaves and stems. Sumatra People usually cultivate seaweed into curry, curry or other savory vegetable mixture. Generally dicmapurkan in fish curry, shrimp, beef or chicken.

Because the stem berporeus (hollow fine) then when cooked flavor will enter and soak into the trunk until tender. Of course it's crunchy, slightly fibrous with spice-laden flavor. Coconut milk and seasoning sauce is a blend of fully refined vegetable fit for this.

While in Java, taro leaf is precisely that often processed as a mixture of savory vegetable or used as wrapping Pepes or knapsack. Soft texture of its leaves make it taste better than the cassava leaves and papaya.

To get that good to eat seaweed, you should buy is sold on the market. Usually dried before cooking until slightly wilted first to feel the effects disappear. Only then washed and processed with other ingredients.

I was so familiar seaweed in the diet of people of West Sumatra, then dikenallah this poem:

kemumu in the bush
Fall float selaranya
Although science-tall upright
Not what good is prayer

This poem uses seaweed as a symbol because it is known as vegetable daily.

Posted on 14.02 / 0 komentar / Read More

Banana Epe, Delicious Snacks from Makassar

MANY ways to enjoy bananas. There are eaten as such, baked, boiled, until cooked compote. Especially in Makassar, South Sulawesi, processed banana banana enjoyed in Epe.

Indonesia is rich in addition to the unique cultural diversity is also rich in culinary tourism, bananas Epe typical hawker Makassar one of them. This characteristic is very interesting snacks to be enjoyed by anyone. Of course, it is not unusual for residents to enjoy a snack banana Makassar Epe.

In processing, general issues to be banana banana production is a half mengkal kepok, because making a soft texture.

Manufacturing process was very simple. First of all, that have been peeled banana half cooked then baked on a hot charcoal. After a pretty soggy, bananas and then placed on a tool made of wood beams.

Banana pressed until flattened and placed again on the charcoal. Banana combustion process carried out two stages to taste a bit crunchy when enjoyed.

After the combustion process, banana served on a plate, just sprinkled with brown sugar that has been melt blended with durian fruit as a topping.

Epe banana vendors usually add some kind of topping, such as chocolate or cheese. There is also sprinkled with coconut sangria and baked beans according to consumer tastes.

To enjoy this Makassar typical snack, you can simply spend money Rp6 thousand-Rp7 thousand per portions.

Pisang Epe itself has entered the market in Java and Bali, but changed its name to banana pres.

Previously, sellers lined up along the coast banana Epe Losari, Makassar. However, now we'll rarely come across a banana seller Epe in these locations, most are found one or two sellers are a bit stubborn coquettish, because no vendor control. But do not worry, we still can find this banana along Epe Road Lamadukelleng, Makassar.

Posted on 14.00 / 0 komentar / Read More

Sambal Lemon Raw (from NTT)

LESS feels fit to eat fresh vegetables and grilled chicken without the sauce. To complete it, the menu follows condiment dish is ready to become your friend.

Material:
24 pieces of cayenne pepper
10 pieces of red onion
10 star fruit vegetable
10 grains of lime
2 tomatoes, diced
Salt to taste
1 bunch basil, leaves take

Directions:

- Iris thin chillies, onions, and vegetables star fruit. Set aside. Lemon peel, roughly chop the contents. Set aside.

- Mix the chopped chillies, onions, star fruit chopped vegetables with lemon. Tap-tap with the back of a spoon so that lime and starfruit watery vegetable. Give salt and basil leaves time will be served.

This recipe is excerpted from the book "The Book of Cooking Recipes Collection of All Time" by Tim Kitchen Demedia.


Pour chicken into a bowl. Add the rice into it, tap-tap until solid. Turn the bowl and transfer to plate. Sprinkle with chopped spring onion and coriander leaves.

Posted on 11.54 / 0 komentar / Read More

Ikan Maskrim (from Ternate)

ORDER unsaturated with a dish of fish, create starfruit wuluh processed using traditional recipes from Ternate like this. Granted, it's ripped stomach.

Material:
500 grams of mackerel
½ teaspoon tamarind, dissolved in 50 ml water
1 teaspoon salt
200 ml water
Enough oil, for frying

Blend:
6 point star fruit vegetable, split 8 parts
15 pieces of red chili sauce
1 sheet of pandan leaves, cut into 2 cm

Method:
- Clean the fish, cut edges, and wash clean. Marinate with tamarind water and salt, let stand for 30 minutes.

- Saute the blended ingredients until fragrant. Add water, cook until boiling. Enter the fish and other seasonings, and cook until cooked fish. Remove and serve.

Posted on 11.51 / 0 komentar / Read More

Rojak Eye & Cattle Cingur, Same Delicious!

A delicious menu do not have to be created from a complex manner. Evidence, beef salad is created because the eye is often discarded by the makers cingur salad. Now, eye salad, in addition to cingur cows, so the menu mainstay residents Bangkalan, Madura.
At first glance, when you hear the name of this menu, you will surely wonder what kind of shape and taste. Very easy to find places to eat which serve the original menu Bangkalan this. One is located Jalan KH. Muhammad Cholil, namely Public Enjoyment. Its location right behind the office or the local newspaper west direction (Radar Madura).
The seller, Marinten, already quite famous. The woman who was nine years as a cow eye salad seller has a lot of customers, ranging from the rickshaw workers to civil servants within the local district government.
The 40-year-old woman said, his business started with selling salad cingur. Since a lot of competition and often not sold, he swerved to try to sell beef salad eye. The initial idea is simple enough, that is only because of the many sellers who simply take the salad cingur cingur (nose cow) and discard the cow eye.
"From the initial idea, then I tekuni to continue selling beef salad eye. Yeah okay, so many have liked, "said the Legal Marinten found in his stall while mengulek salad.
When asked about how to cook, especially the basic ingredients of cow's eyes, Marintem explained that the process is almost the same way with cooking cingur, which is boiled. But, the boiled cow's eyes only, not the head.
Likewise, cow eye salad seasoning that is not much different from the salad cingur. There are some basic ingredients that pulverized the herbs, such as peanuts, fish paste, and salt to taste.
Presentation is quite simple. When the peanut sauce is ready, the main menu in the form of cow's eyes directly included, plus a complementary menu such as rice cake, bean sprouts (toge short), water spinach and cucumber. Marintem also add fruit, like pineapple, bengkoang, and mango.
"It depends on buyer demand. Just for sure, the eyes of cows that have been boiled into the main menu, "he said.
So far, Marintem admitted no trouble finding the raw materials in the form of cow's eyes. Because, other than the seller obtained from cingur salad, beef head follows the eyes tend to be easily found in several existing markets. The price is also quite cheap.
In a day selling, Marintem claim to be able to spend up to 5kg cow eye. It is conceivable, lucrative profits obtained when a portion appreciated Rp10 thousand, including mineral water. Marintem loyal customers usually start lining up at open approximately at 09.00 pm.
"Not just from here (Bangkalan) only. My customers also have an external (Java), which is usually during the holiday to come here, "he said.
One customer from Surabaya, Hasan Husen, express love and addicted to eating beef eye salad, it tastes different from another. He admitted that initially only told friends. Intrigued by the menu, she immediately drove to the Bangkalan.
"If eaten during the day, plus steady. Unlike cingur salad, which tastes like that's all, "he said.

Posted on 11.49 / 0 komentar / Read More

Variety of Food a la Parahyangan

LAND 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.
 "It is said condiment because it made a sudden snap. Thus, the sauce still feels fresh and not experience the cooking process, aka the materials used raw, except the shrimp paste, "says Executive Chef Red Top Hotel & Convention Center M Ghozali.
 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 on a farm.
 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 aroma of fragrant rice terciumlah.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.
 The vegetables are supplied from eggplant, leuncha, cucumber, basil, beans, and tomatoes. It's really crowded. Overtime Kuring restaurant manager, Bi Beth Yeti Suryadi Sujaya, say, for the Sundanese, the important menus are served rice, vegetables, and sauce.
 "Hence, Sundanese cuisine known as the cuisine is healthy," said restaurant manager who was standing Sunda decades in Jakarta.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.

Posted on 11.45 / 0 komentar / Read More

Grasshoppers, Special Food from Gunungkidul

DURING these locusts for the majority of people regarded as pests. However, unlike the case with people in Gunungkidul, Yogyakarta. For them, the locusts into the food expensive and exclusive, especially if it is difficult to get an animal that one.
Grasshopper or the Java language is called stinky insect herbivores from the sub-order Caelifera in the order Orthoptera. Animals are often found alongside this one Wonosari City.
Along the way Wonosari-Semanu, and Playen-Paliyan, a favorite grasshopper seller hawking his wares. Because the roads are impassable many riders from out of town. Not a few traders who bring wares from outside the area, such as Kulonprogo and Purworejo.
Marjo one trader on the Road Wonosari-Semanu admitted, a day he sold about 700-800 head grasshopper, by acquiring gains approximately 100 thousand-150. To find a grasshopper, the 70-year-old man spent approximately five hours per day.
"My son is looking for grasshoppers by using glue in the fields around here, and I sold it," said Marjo when found in Jalan Wonosari-Semanu, Yogyakarta, on Wednesday (30/03/2011).
Grasshopper has become a job seeker side as well as basic by most people Gunungkidul. No wonder if every evening you could see a group of people use the bicycle carrying a pole on it using glue or nets, and look for grasshoppers in the fields.
"Usually the price is just 200, but due to weather conditions were not good and grasshoppers are difficult now sells for 400," added the man who daily living as farmers.
Semeentara connoisseurs of locusts from Wonosari, Didier (35), said almost every week to buy grasshoppers in the area Semanu.
"Almost every week once I buy a grasshopper here, enjoying our family because it is suitable for locust side dishes and snacks, tastes like shrimp," he said.
Around Town Wonosari, fried grasshoppers sold per package includes 8 plastic Rp4.000 price, and Rp60 thousand per jar. Fried grasshoppers can also be found in the center by-by in the vicinity of Yogyakarta. But for people who do not fit this one snack foods can suffer itching.

Posted on 18.12 / 0 komentar / Read More

Pesmol Betawi

In the past, bandeng (milkfish) is the most prestigious fishing for the Betawi people. Milkfish always be a center-piece for shipment Lebaran, conduction to the prospective relationship between parents, and also serving on the event. In contrast to cork a cheap fish and regarded as daily food.
No wonder so many recipes that use Betawi typical bandeng as the main ingredient. One is banding pesmol. This unique name not found its origin. Who knows, maybe there used to be Mrs. Holland who called it a visschotel (fish dish), which since spoken from mouth to mouth with a different accent then become pesmol.
When observed at a glance, milkfish pesmol Betawi cuisine is very similar to that in Javanese cuisine - especially East Java - known as a fish cook pickled yellow. The difference is, when the Javanese cuisine is nuanced acid for wearing a little vinegar, and decorated with various vegetables such as cucumbers and carrots - to enrich and beautify the presentation of nutrition - pesmol Betawi only use tomato slices in it.
Just a note, yellow pickled fish cooked in Java in Tatar Sunda called pesmol too, though different from the typical pesmol Betawi.
Betawi Pesmol savory nuances of hazelnut raises a lot used in the marinade. Kencur and fragrant cilantro is also a marker of other typical of this Betawi cuisine. Only with one side dish only, kegurigan pesmol banding is guaranteed to make rice sebakul was going demolished.
Besides milk, other fish that used to be cooked pesmol plural is fish carp and tilapia. In fact, for the daily dish that is cheaper, fish and mackerel cork can be used
Fortunately, though Betawi cuisine has now been increasingly marginalized, milkfish pesmol still quite frequently and popularly expressed in various banquets and events. Milkfish pesmol even more popular when compared with the halibut carp or cork heron - Betawi dishes typical of the other.

Posted on 18.09 / 0 komentar / Read More

Soto Banjar Must Use Milk

Every time I asked via Twitter about soto reference banjo in Jakarta, I always mention your name and address of this restaurant. As a result, every time I stop by here, I was never allowed to pay for food that my message. Apparently, every person I "navigate" back here often say that I am giving a reference. Thank you. In fact, I was always awkward and uncomfortable when eating without paying.
"Relationship" with my restaurant is already quite long. At that time, Mrs. H. Amir is still alive, and often accompany me to eat. In fact, sometimes all family members who gathered to accompany me, too. Either because there is Amir's mother is friendly and sweet, for me the quality of cooking soup banjo is much better than that in Banjarmasin there. Mak nyuss!
This phenomenon is often true in the culinary area that "landed" in Jakarta. I suspect this is more because of their raw materials are often more qualified. For example, beef in Jakarta is better quality than in Banjarmasin. Second, because consumers in Jakarta are better able to pay the price more. It also makes better quality raw material.
Based on the original version, soto banjar be white. Sotonya wear white as milk produced. Soto is eaten with a diamond white. If you do not like milk and prefer a clear broth soup, here too there is a clear soup version. However, clear soup is no longer allowed to bear the name of the soup. Soto nodes should be called soup. Surprisingly, the soup should not be eaten with a diamond, but compulsory with rice. Unique also "protocol" to eat this soup a la Banjar. In fact, it is exactly the same, namely: glass noodles, shredded chicken fried, boiled eggs, boiled potatoes, potatoes and meatball. Although the use of milk, but the sauce is still very thin, with the aroma of cardamom vague. Comfort foods are ideal.
Besides soto Banjar, also tasted their distinctive menu, which is ripe habang Iwak haruan. Iwak haruan is cork fish, cooked like a Balinese spice, with flavors of sweet-sour-spicy is really stunning. Cook habang also available in other proteins, namely: intalu (eggs), beef, and chicken.
Not long ago, this restaurant also introduced a new menu of fish pepes soft spines. Soft spikes are not due to fish cooked in a pressurized cooker (Presto), but because steaming for 12 hours with very little fire. If you are a fan of diamond Kandangan, this is also the perfect place to satisfy a longing for a typical dish from Kandangan.
Banjar dishes that need to be sampled here is catfish trade. Gangan is actually sour spicy cuisine such as in Riau, or such as evaporation in Palembang. Gangan is also the name used in the Pacific Islands for a similar cuisine, while in the Pacific called "changes" to lempah. In addition to catfish trade, there is also a trade and trade haruan beef ribs.
On Saturdays and Sundays, this restaurant also offers yellow rice and wadai (wet cakes) typical Banjarmasin. Soto Banjar Comfort is now also have a branch in Jl. In the 7A West Tebet, Tevet West (021 98857396), and on Jl. Pulo Lio Door III, Industrial Area Pulogadung.
Soto Banjar Nyaman Nyonya. H. Amir Jl. Prince Antasari 50 West Cilandak South Jakarta021 7654637



source: (http://food.detik.com/read/2011/03/31/104729/1605449/933/soto-banjar-wajib-pakai-susu?d992201bondan)

Posted on 17.57 / 0 komentar / Read More

See The History of Stew (Semur)

INDONESIA has many specialties. One of them stew, which turned out to have a long history, precisely since the 1600s.Who does not know stew? It seemed the majority of Indonesian people ever tasted. However, not everyone knows that food berkuah chocolate and sweet-savory taste was "born" after passing a series of events of centuries ago.
 According to practitioners of the culinary Chef Ragin Imam Wibowo, forerunner of stew originated from a menu called hachee, which was once a special meal Dutch nobility. We know, Indonesia was colonized by the Dutch for 3.5 centuries.
During the same cultural influences Windmills Affairs, particularly in the culinary field, penetrated the Indonesian people themselves. Hachee are made from raw meat, butter, beef broth, water, onion, bay leaves, cloves, salt, pepper, and vinegar that attract our ancestors. It then encourages them to be creative to create food that is now known as the stew.
"So, actually since the first of Indonesia's creative. Starting from the desire of our people to taste the food is often eaten by the invaders, it gives birth to stew, "Ragin said in a discussion entitled" stew, hereditary Warming the Heart of the Family Indonesia "in Jakarta, recently.
 "Before my class natives and invaders away. They can not eat hachee. They can only see 'oh brown color, it feels like this', then dicarilah spices that can produce the desired color and taste it.
So, you could say stew was born from the imagination of our ancestors, "added Ragin.
 Although inspired by hachee, but the stew is not hachee. Two food taste, according to Ragin, very different. Includes ingredients and spices used in the stew, all derived from herbs native to Indonesia.
 "The color of chocolate on hachee comes from brown stock, made from cow bones are burned.Hachee also slightly salty flavor. Meanwhile, if derived from soy sauce brown stew sweet, so sweet-savory taste, "says Ragin.
 Speaking of the birth of stew no past history independent of Indonesia who never colonized by Europeans due to be tempted in this archipelago of natural products, especially spices. Experts philosophy from the University of Indonesia Lily Tjahjandari explained, once the identity of an aristocrat in Europe established by spices such as cloves and nutmeg.
No wonder, they seem to be racing to get these spices. The desire to obtain spices eventually bring the Europeans, especially Portuguese and Dutch, came to Indonesia, after the previous Indian and Arab traders stopped in the archipelago to buy our natural products.
 "Location of Indonesia is in the midst of Middle East trade routes and Asia.Indonesia has long been a target of foreign traders. Traders from India who first came in here. Spices we then sold by Arab traders to India and Europe. Well, they wanted to know, from where the spices come from? Indian merchants only say, from "the land of heaven" because they do not want to get a rival in obtaining spices. This then paved the way for mass expansion of European nations.
They seek and hold the name "the land of heaven" which turned out to exist in Indonesia, "beber Lily. Within a century, 14-16, European nations hit by the phenomenon of "miss the spice". Especially after they know the spices like pepper, cloves, nutmeg, cinnamon, ginger, and candle not only be used as a cooking spice, but also drugs and even perfume.
In 1551 the Portuguese began to master the Malacca, then entered the Netherlands as well. Two nations in Europe who had for years ruled the archipelago. You could say, Indonesia was found because the spices. Plants nutmeg and cloves are found in the Moluccas.

Posted on 17.52 / 0 komentar / Read More