ICE CHENDOL FROM SOLO-INDONESIA

ICE CENDOL SOLO - INDONESIA

Cendol is a beverage derived from the Solo-Indonesia. This drink is very tasty and included drinks are sought by tourists from abroad who traveled in the city of Solo-Indonesian culture. Drinks Cendol into one of the world's most delicious beverages list. Drinks from processed rice flour blends coconut milk and brown sugar occupies position 45 to 50 kinds of beverages, the latest CNN survey based on social networking sites. In cnngo.com site, called cendol like dessert more refreshing than the drinks. Presented in a bowl with coconut milk, palm sugar, and shaved ice. Cendol is a typical drink of Solo-Indonesia made from rice flour. Presented by using ice in the puree and brown sugar melted coconut milk coupled with distinctive taste of this drink is sweet and savory. In areas like this name of sunda drink with cendol, but in Central Java known as Ice Dawet. In the popular and growing belief in Indonesia that the term "cendol" is found in Sundanese-Indonesian, Javanese, the perceived sensation of cendol when grain cendol through the mouth when drinking iced cendol. how to process them is rice flour mixed with colored natural green and printed with a special filter Cendol manufacture. So that the final shape of the cendol is fascicle. Sunda region, cendol is made by steaming rice flour sift colored with suji leaves the sieve to obtain a rounded oval shapes that taper at the ends. In Sunda, cendol drink called 'nyendol. "This drink is usually served as a dessert or as a snack. In accordance served during the day. This drink is very popular with tourists from abroad who deliberately been to Solo-Indonesia to enjoy the beautiful green island of Indonesia and Culture Solo-Indonesia. The famous ice cendol wine.or but cheap. as favored by the people of Solo. therefore the tourists do not hesitate to squeeze in a typical drink Solo-Indonesia. besides tasty and delicious drink is also healthy because it is made from natural ingredients so it is good for the health of those who consume it.

RECIPES AND HOW TO MAKE MANUFACTURE ICE CENDOL

INGREDIENTS

1. 125 grams of rice flour
2. 50 grams of corn starch
3. 75 cc of water pandanus / suji
4. 450 cc of water
5. salt to taste

COMPLEMENTARY MATERIALS

1. 200 grams of brown sugar, boiled with 125 cc of water until dissolved and viscous (brown sugar syrup)
2. 500 cc coconut milk from ½ coconut, squeeze the boiled water

HOW TO MAKE ICE CENDOL

1. Mix the rice flour and sago then melted together with some water.
2. Boil the remaining water with salt and water, pandan leaves / suji.
3. Enter the flour into the liquid water was already boiling, stir, and cook until cooked and thick.
4. Filter dough cendol with cendol sieve (bulatbulat form on the surface of the filter) with a pressed-press so as to round out the short form. Absorb cendol that is filtered in the basin of lukewarm water filled with ice cubes. If cendol has hardened, strain and set aside.
5. How to serve: enter cendol into a glass, pour the sugar syrup and coconut milk. Add ice cubes or shaved ice. \
6. For 4-5 cups.

TIPS

Existing recipes in this blog are usually done by the vendors in Solo-Indonesia who sells ice-Cendol. In order drinks you make delicious, fresh, and not boring, you see every step that is written in this blog. good luck and enjoy your cooking results. make sure that people who drank home-made ice-Cendol you makes you and your partner feel satisfied and want to try again.
... I hope this information helps you, congratulations and thank you ...

GETHUK OF MAGELANG-INDONESIA

Getuk is typical food from the city magelang-Indonesia. magelang town located in the middle region magelang an easily accessible from all parts of the city around magelang. Formerly magelang city is the capital of the district magelang before the Indonesian government requires that the household magelang city itself as a new town in the district magelang. Magelang city is a city because it was on track setrategis principal city Semarang-Yogyakarta. Magelang city is 15 Km north of the city Mungkid, 75Km south of the town semarang, and 43km north of the city of Yogyakarta. The city has a variety of traditional foods, one of which is Gethuk. But the most popular is getuk. There is a Javanese song that says "getuk asale telo saka, moto ngantuk iku tambane opo" means "getuk derived from yams or cassava, sleepy eyes that cure anything".  Piece of lyrics that describe the main ingredient of Java getuk namely cassava. Magelang is one city that has a rich culture and culinary variety that is very tasty and well known throughout the region in Indonesia. One of the specialties of the city magelang-Indonesia is 'gethuk'. Almost everyone knows Indonesia's food and delicacies recognize this. In addition to the good taste and savory, it looks very tempting. Generally gethuk brown, green (pandan), pink, and white and brown combination. There are also gethuk made round - round only with the original gethuk mix and brown sugar, the texture is rougher than the other gethuk. Gethuk generally served or served with grated coconut placed on it. Thus adding flavor becomes more beautiful and very tasty. Grated coconut adds a savory taste gethuk it. It was very tasty addictive people who eat them.

Getuk (in Javanese: gethuk) is a snack made from main ingredient cassava or cassava. Getuk are foods that are easily found in Indonesia, namely in the area of ​​Central Java and East Java. Ways of making getuk which starts from cassava peel and steam or boiling of cassava, after the cassava is cooked then ground or crushed and milled by naturally sweetened with natural sugar and food coloring. How to servicing generally sprinkled with grated coconut. Getuk from Indonesia magelang-known there are two kinds,

1. Getuk, is ripe cassava from boiling, when the temperature is still hot sprinkled with small pieces of brown sugar so uneven impact this getuk rough shape

2. Getuk lindri, is a way of mature cassava and ground smooth boiling with sugar, after it was spiked with food coloring and vanilla, and then in small print with elongated and sealed elongated shape is similar to the noodles to form a display with specs thickness of about 2cm 4cm wide, then cut into small shaped around 5cm long and 4cm wide

The tourists who come to visit the Borobudur temple attempting Gethuk always make special food Magelan the city. if you go on vacation to the city of Yogyakarta or magelang then I recommend to enjoy the typical food of this Magelan city. Because it tastes good and savory make a tenag and peaceful atmosphere. magelang view of the city or the temple of Borobudur will feel more special if by eating this magelang Gethuk typical city. safely enjoy

GUDEG-YOGYAKARTA-INDONESIA

Gudeg (in Javanese gudheg) is the typical food of Yogyakarta and Central Java are very popular. This food is made from young jackfruit cooked and mixed with coconut milk. gudeg cooking requires long hours so cooking is perfectly ripe. Brown color is usually produced by teak leaves are cooked along with the gudeg. Gudeg served with rice and mixed with thick coconut milk (areh), chicken, eggs, tofu and frietcondiment  and vegetable (krecek).

There is a wide range of variants and gudeg available in yogyakarta, among others:

1. Gudeg KERING (dry), ie gudeg areh served with creamy, coconut milk / areh is usually much thicker than milk in cooking field in general.

2. Gudeg BASAH (wet), which is served with areh gudeg dilute. milk / wet gudeg areh in more dilute than the coconut milk / areh contained within the curly gudeg.

3. Gudeg Solo, namely gudeg withcoconut milk so white. for the solo gudek, coconut milk / areh therein tend to be white.

Yogyakarta-Indonesia special food is very tasty and make a full stomach. the tourists who come to travel to Yogyakarta-Indonesia is always taking the time to try this yogyakarta typical food. gudeg yogyakarta made ​​from fresh vegetables taken from Indonesian soil themselves, especially land in the yogyakarta. foods that can be enjoyed with rice is indeed unique and distinctive. Made from young jackfruit cooked until perfectly ripe. Served with chili fries were cooked perfectly vegetable (kerecek) so spicy orange flavor, mixed with boiled egg smothered in coconut fiber / areh a savory and delicious too soft.

if you travel to Yogyakarta-Indonesia be sure to try the typical food of Yogyakarta-Indonesia special it's very delicious, savory mixed with the sweet that will make you addicted.



...Recipes and how to make Gudeg-Yogyakarta...

Materials used:
1.  1 kg jackfruit who were age (not too young and too old morbidly), cut into pieces.
2.  12 whole hard-boiled eggs (peeled if you want more pervasive marinade).
3.  1000 cc of water coconut or it could be with 1 tsp vinegar.
4.  8-10 leaves.
5.  5-8 slices of ginger sliced ​​½ x 8cm in length.
6.  200 g brown sugar, sliced ​​until smooth.
7.  2000 cc coconut milk from 1 coconut.





Puree:
1. 12 grains of red onion
2. 12 cloves of garlic
3. 1 teaspoon coriander
4. 2 tablespoons of salt

How to Make:

Phase I:
1. Because cooking takes a long time and until the liquid dries, then apply a thick bottomed pan.
2. Stack leaves cover the pot, well above procedures sliced ​​Galangal (other than as a flavoring, it also serves as the base of this dish so as not to scorch).
3. Mix the spices with 500 cc of water coconut and stir well.
4. Enter consecutive young Jackfruit pieces, boiled eggs, brown sugar, pour the melted ground spices with coconut water.
5. Add coconut milk to taste high extent Jackfruit was soTerenda + eggs.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.


phase II :
1. After 2 hours see if the water is low, lift the first egg and set aside while being destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of Jackfruit (take care not to leaves and Galangal raised. At this stage the volume of Jackfruit into Kurleb half.
3. Reinsert the eggs until slightly buried in the Jackfruit.
4. Cook again on a low heat for at least 3 hours.
5. Stir occasionally until the milk runs out.
6. In phase II is usually cooks up to 7 hours of use with an electric stove or 300w 1/2nya setting fire to wake flame stability, because if you use a gas stove, the fire rather die for regulated small.
7. The result Gudeg gorgeous reddish brown with a little liquid and viscous.
8. Pour Areh / sauce creamy chicken Opor above Gudeg this Jackfruit taste when served.

Tips:
Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known abroad. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make Gudeg from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try dishes you back .. good luck and enjoy, and hopefully this information useful blog .. thank you ..

BAKPIA YOGYAKARTA-INDONESIA

Bakpia is a food made from a mixture of green beans mixed with sugar, covered with flour, then baked. Bakpia name itself is derived from "Hokkien dialect", that is, from the word "like" which means meat (usually pork) and "pia" which means cake, which literally means bread bakpia name contains meat. In some parts of Indonesia, the food tasted delicious, tasty, sticky and sweet is known as the pia or pia cake.

Bakpia including one of the dishes that are popular among Chinese families or Chinese. Bakpia well known that one was from the area Pathok (Pathuk), Yogyakarta. Given the yogyakarta pretty much the religion of Islam, the current development, content bakpia originally made ​​of pork was changed to green beans. Then the flavors of bakpia developed into chocolate, cheese, Kumbu green and black Kumbu and much more.

In the village Pathok, initially people did not know the term "brand or label," so that bakpia sold until now labeled "the house number manufacturers" (from the makers of these bakpia), for example, the number 75 (which means it comes from the number 75). Then it emerged that some brands bakpia instead of house numbers, like Djava and others.

Bakpia delicious flavor make this cake to be one of the favorite foods of the tourists from outside the region who visit yogyakarta yogyakarta. Bakpia bakpia can be found in stores or shops selling souvenirs typical of this yogyakarta.