"Gudeg Jogja" (Gudeg of jogja)

Ingredient :

1,000 g young jackfruit, cut into pieces
2,000 ml water
10 sheets of young teak leaves
75 grams brown sugar
4 cm galangal, smashed
2 bay leaves
750 ml coconut milk medium

Spices smoothed :

10 grains of red onion
5 cloves garlic
1 teaspoon coriander, toasted
6 eggs pecans, toasted

How to make:

1. Cover bottom of the pan with five pieces of teak leaves and insert the jack fruit and water and cover again with the remaining leaves of teak.
2. Jackfruit Boil gently for ± 3 hours.
3. In another container, boil coconut milk with spices, brown sugar, galangal, and bay leaves, stirring frequently until boiling.
4. Pour coconut milk in jackfruit stew in which the water had gone down and simmer for 1 hour to dry.
5. To be more durable, preferably in steamed back. More delicious served warm with fried sambal krecek.

Recipe "Siomay Bandung" (Bandung Dumplings)

Ingredients 1:

200 gr minced chicken (I use chicken fillets, chopped his own)
100 gr minced shrimp
200 grams mashed mackerel fish
2 tablespoons dried shrimp fried and pulverized lemes
2 stalks green onions finely sliced


Ingredients 2:

150 gr tapioca flour
Wheat flour taste
150 gr pumpkin cyan / bengkoang shaved smooth
150 ml water


Spices smoothed :

4 cloves garlic
4 cloves shallots
1 teaspoon pepper
1 tsp sugar
1 teaspoon salt
Fish sauce to taste (5 tablespoons prescribed, but in Thai fish sauce very salty, so I kurangin)


Method :

Mix ingredients 1 and 2 also diuleg seasoning and soy sauce, then diulet use hands, mix well. Add plain water may be added another 150 cc 50 cc max, adjusted, just not too liquid, nor too hard.
After all mixed, should be immediately established, I use dumpling skin in the contents of this dough. Also the contents of temen2nya dumplings such as tofu, boiled cabbage, potatoes, pariah, egg.

Steam until cooked.


Peanut Sauce:

200 grams fried peanuts
Brown sugar
1sdt salt
Ketchup slightly
3 cloves garlic
50 g boiled potatoes, mashed
thin coconut milk

Blend all and cook on low heat until thickened and oily

Recipe "Es Cendol" (Ice Cendol)

Ingredients:

• 125 grams of rice flour
• 50 grams of corn starch
• 75 cc of water pandan leaves / suji
• 450 cc water
• salt to taste


Supplementary Ingredients:

• 200 grams sugar, boiled with 125 cc of water until dissolved and viscous (red sugar syrup)
• 500 cc coconut milk from ½ coconut, squeeze with boiled water


Directions:

1. Mix the rice flour and sago into one and then melted with some water.
2. Boil the remaining water with salt and pandan leaf water / suji.
3. Enter the flour into the liquid water had been boiling, stir, and cook until cooked and thickened.
4. Strain the batter cendol with filter cendol (bulatbulat form on the surface of the filter) while pressed-press so out in the form of short round. Absorb cendol that have been filtered in a basin of boiled water-filled ice cubes. If cendol already hardened, strain and set aside.

How to serve :

Enter cendol into a glass, pour the brown sugar syrup and coconut milk. Add the ice cubes or shaved ice.

For 4-5 cups.

Recipe "Dawet Ireng" (Black Dawet)

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Ingredients :

1 kg of corn starch
1 handful of straw / rice straw
2.5 lt of water
1 lt milk
1-1 1/2 teaspoon salt
ice cubes to taste
Palm sugar syrup:
500 gr palm sugar
250 gr sugar
500 ml water
2 pandan leaves

How to Cook :

1. Sugar syrup : boil all ingredients to boil and sugar dissolves. Filter. Set aside.
2. Santan: Mix coconut milk with salt. Set aside.
3. Dissolve the corn starch with 1.5 liters of water until blended. If you need help with a cloth filter. Set aside.
4. Burn up to be a gray straw, soaked with 1 lt of water. Stir until black. Filter with cloth.
5. Boil a solution of straw to near boiling. Before boiling sago enter the batter. Stir until become like porridge. Stir constantly until cooked.
6. Prepare a bowl of cold water, and sieve / mold dawet. Hot take straw pulp that has been cooked sufficiently. Put in molds, press with a smaller board size from the diameter of the filter. Leave the straw pulp passes through small holes right on the water cooler filter. Do it until all the 'filtered'. Drain.
7. Presentation: Take a glass serving, give dawet black, ice cubes, pour coconut milk and palm sugar syrup. Serve.

*Prepared from various sources.

"Dawet Ireng" (Black Dawet)

Dawet Ireng is a kind dawet / cendol. These drinks are original from the Need, Purworejo, Central Java. Ireng from Javanese word that means black.

Pellets from dawet black, black ash dawet obtained from straw burning, straw burning ashes are then mixed with water to produce black water, water is used as a dye dawet.

For the ingredients, "dawet ireng" not too different from the dawet / cendol green color, the material is from corn starch. The difference in the obtained black coloring of straw / stalks of rice (Java: straw) that is burned.

For the sauce, together with dawet / other cendol from coconut milk and palm sugar-sweetened flavoring pandan leaves.

Generally, using a bowl and serve it iced for a refreshing beverage. Dawet has some uniqueness in presentation, ie the number of dawetnya far more than the water (coconut milk plus sugar water) and usually squeezed coconut milk straight from the coconut fiber bundle.

Do you want to know the recipe and how to make dawet ireng? click here

"Es Cendol" (Ice Cendol)

Cendol is a typical Indonesian beverage made ​​from rice flour, served with shredded ice and liquid brown sugar and coconut milk. These drinks taste sweet and savory.

Drinks are usually served as dessert or as a snack is served during the day. Because the day is very enjoyable when drinking a delicious and refreshing drinks such as "ice cendol".

In the area of ​​the Sunda beverage known as cendol whereas in Central Java known as "ice dawet".

Developing popular confidence in the Indonesian community that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese and Indonesia; this refers to the sensation that is felt when the grain jendolan cendol through the middle of the mouth when drinking ice cendol.

In Sunda cendol is made by sifting the flour rice steamer which was stained with suji leaf with a round sieve to obtain oval shape that taper at the ends. In Sundanese, drinking cendol called nyendol.

The material used is rice flour. Prepared with green colored and printed through a special filter, thus shaped like a thick jelly. Dyes are used initially is a natural dye from pandan leaves, but is now used artificial food coloring.

Yogyakarta Culinary

Jogja is the short name of a city called Yogyakarta. In the Java language called Ngayoja, probably derived from the word Ayodia. City of struggle, the city students, city culture, historic city, which at the same time we wanted to see as a culinary city.

Jogja has an extraordinary culinary map. The characteristics of traditional culinary Jogja savory, sweet, and steady, has been widely known. Gudeg, brongkos, and baceman, may be a culinary mainstay Jogja. However, other generic foods such as soup and satay were present in Yogyakarta with a distinctive and unique appearance.

For business meals, Jogja no death. Food is the main reason that makes Jogja alive and pulsing for 24 hours. All day and night, there is always a fun place to eat that can be targeted. Proverbial, half the population of Jogja busy cook-cook, while the other half was busy eating.

Jogja historical reality that had become the capital of the Republic of Indonesia during the hijra (1946-1949), also makes the city has a national nature in many ways - including the culinary. This is also strengthened by the presence of students from all over Indonesia who are studying in Yogyakarta and finally "bringing" is also a variety of typical foods from other Indonesian regions.

In the field of culinary, creative economy is not new. So many food vendors who bring a creative new culinary and now becoming popular in Yogyakarta. All of these culinary tone up rainbow in the big city this Javanese cultural background.

As a city student, Yogyakarta is also known as the city that never sleeps. Over the past 24 hours, there's always activity that can be done in Yogyakarta. And it all happened without a hurry. Pulse of the Alon-Alon Jogja Angger kelakon (origin slowly reached) and the full enjoyment of this unique indeed vicariously. In other words, whenever you feel hungry, there's always a place to eat that is ready to meet your needs.