Five Types Of Food in The Indonesian Region

Rendang Padang,  Sumatera Barat Culinary




Rendang is a spicy meat 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. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand. Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.

Referensi :

http://en.wikipedia.org/wiki/Rendang
 

Tinutuan ( bubur manado ), Manado Culinary

Tinutuan or bubur manado or manadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato or cassava. Tinutuan is from Manado, North Sulawesi, Indonesia. Some people also said that it is from Minahasa, North Sulawesi, Indonesia. Etimology of the word tinutuan is unknown. Also, the exact time when tinutuan found is still unclear. Someone said it was popular since 1970, while another said that it was since 1981. Local government of Manado made tinutuan as icon of the Manado city. Tinutuan is usually served as breakfast, with many additional foods, such as salted fish, sambal, fried onion, as it is seen on the picture. At its origin place, Manado, tinutuan usually served with smoked skipjack tuna, shrimp paste or smoked garfish sambal, or meatball. 

Referensi

http://en.wikipedia.org/wiki/Bubur_Manado  


Nasi Liwet, Central Java Culinary

 



Nasi liwet is a kind of food from Solo, Central Java. Rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk and chicken broth, thus giving the rice a rich and succulent taste. This is a traditional Javanese way of cooking, from the past until now. In the past, the pan used for cooking was made of clay. The taste is generally better if it is cooked on a wood fire, but different regions have different ways of preparing it. Nasi liwet is usually served together with opor ayam (chicken in a mild white coconut milk based sauce), telur pindang (eggs boiled slowly with spices), and labu siam (chayote/choko) as the vegetable. Traditionally, it is served on a banana leaf or teakwood leaf. Frequently, people prefer teakwood leaves to plates, because of the fragrance of the leaf. It is believed that the fragrance will increase one's appetite. Nasi liwet complements (side dishes) always consist of coconut milk.
In Solo, it is usually eaten for breakfast, but also for lunch. In Keprabon district, nasi liwet is only served at nighttime.

Referensi

http://en.wikipedia.org/wiki/Nasi_liwet

Rawon Rice, East java Culinary 

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup.
The soup is made of ground mix­ture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings. The spe­cial dark/black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice(sometimes fried rice), hence the name Rawon Rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.
Pictured here is Rawon Setan (Devil's Rawon), a popular rawon dish from Surabaya. The reason behind this nickname is because the warung (stall) that sells this rawon dish is open from midnight to dawn just like the time when they say devils come out. The Rawon Setan stall, is quite popular in Surabaya

Referensi
http://en.wikipedia.org/wiki/Rawon


Tongseng, Central Java Culinary

 

Tongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesian province of Central Java.
The soup is made of ground mix­ture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked. Add water until it boiled and add sweet soy sauce with tamarind juice. After the boiled boiled reduces, add shredded cabbages and sliced tomato.
Tongseng is usually served with hot steamed rice. The soup of tongseng is similar to gulai soup, however gulai is without sweet soy sauce while tongseng always brownish gold because the addition of sweet soy sauce. Gulai is usually using cows offals while tongseng usually only uses meat (goat, mutton or beef).

Referensi 
http://en.wikipedia.org/wiki/Tongseng
 

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