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| Punokawan |
In Indonesia, there are a variety of unique cultures. Of every culture there are the traditional foods that have been passed down through generations and still exists today.
For example, I will discuss the traditional foods that have a unique name of the Java.
1. Apem.
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| Apem |
Named "Apem" because the food looks very solid but soft when bitten. So-called "Apem" or in the Java language, kepanjangannya "Athos tur Mlemphem" in English means the Solid but soft.
How to make this cake is very easy, here I present what ingredients it takes to make an "Apem" as well as how to make it.
These ingredients are necessary :
- 400 grams of rice flour
- 80 grams of starch
- Thick coconut milk 400 grams
- 240 grams of liquid milk
- 200 grams of granulated sugar
- 1 packet of instant yeast
- Young coconut grain ½ (grated, steamed with a little salt)
- salt to taste
- Red dye to taste
- Green dye to taste
How to make :
- Mix the flour with rice flour, sugar, and salt until blended.
- Pour the liquid milk, knead until dough is smooth. Diuleni dough with beaten for 15 minutes. Allow a warm place for 1 hour.
- Enter the thick coconut milk stir until smooth.
- Heat a small print that has been spread with oil.
- Put the mixture into molds. Fill the molds with the dough ¼.
- Steam until cooked, serve with grated coconut.
2. Lentho.
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| Lentho |
Lentho is the typical food of Indonesia, which is also used as a rice cake concoction racing in Surabaya. Lentho be made from "Tolo beans" of mung beans is also soaked a few hours and then ground a bit rough, flour, grated cassava, turmeric, onion leaves, kaffir lime leaves, chillies and salt.
Lentho elongated round shape (oval) resembles the form of cakes and fry until golden brown served with a rice cake before racing.
In addition to racing used to blend rice cake (a round of thumb) that looks besr lentho sold at the hawker stalls are equipped with a spicy chili paste the taste, can also be eaten with chili. In addition to a side dish snacks lentho used to eat a par with the tofu and tempeh.
These ingredients are necessary :
- 1 1/2 ounce of nuts Glandang (pieces of dried beans) Soak 1/2 days
- 1/4 kg of rice flour
- 200 ml of water
- 1/4 grated young coconut
- Cooking oil to taste
Seasoning mashed :
- 1 teaspoon Coriander
- 2 knuckles Kencur
- 1 teaspoon Salt
How to make :
- Mix the ground spices, rice flour and water mix
- Add grated coconut, stir again until well blended
- Insert nuts into the batter glandang
- Fry 1-2 tablespoons of batter into the oil (medium heat)
- Serve hot with chili sauce complement
3. Carang Gesing.
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| Carang Gesing |
Food is usually served at the wedding, social gathering, etc.
Carang Gesing taste sweet, sour, and savory as a blend of sweet and sour banana and coconut milk is tasty.
Materials and how to make it very simple;
These ingredients are necessary :
8 pcs plantains, peeled and cut into round
- 250 ml coconut milk
- 2 eggs
- 100 grams sugar
- Lbr 2 pandan leaves, cut into pieces
- 1/2 tsp salt
- Banana leaves for wrapping
How to make :
- Beat eggs and sugar until sugar dissolves. Add salt and coconut milk, stir well and strain.
- Take a piece of banana leaf, give a piece of pandan leaf, banana slices, coconut milk and dough. Wrap like wrapping a hodgepodge (tum).
- Steam until cooked + / - 20 minutes.
For 15 packs
4. Corobikan/Corobikang.
.jpg "Corobikan/Corobikang") |
| Corobikan/Corobikang |
Corobikan also includes a wealth of culinary interest of Java. This food is very delicious, sweet and savory.
But the existence of these foods, the time is now rare. Not many made it, who sell them. Food is now served only if there are weddings.
I will share recipes from these Corobikan, and how to make it ;
The main ingredients :
- 2 teaspoons rice flour
- 75 ml coconut milk
The ingredients :
- 170 grams of rice flour
- 25 grams of cake flour
- 75 grams sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 350 ml coconut milk
- 1 drop of pink coloring
- 2 drops of green dye
- 20 ml thick coconut milk, bring to a boil, to spread
How to make :
- Create a source of material: cooked rice flour and coconut milk, stirring until thickened. Lift.
- Pour hot mixture into the rice flour, wheat flour, sugar, baking powder, and salt. Stir well with wooden spoon.
- Pour the coconut milk while diuleni and beaten for 30 minutes.
- Take a tablespoon of dough. Add pink coloring. Stir well. Take a tablespoon of dough again. Add green coloring. Stir well. Set aside.
- Heat the mold carabikang, until really hot, spread with a little oil.
- Pour ¾ of high mold that has been heated over medium heat. Drop the dough red and green.
- Bake until the holes. Reduce the heat and let it mature. Pry the bottom center of the dough. Hold up broke. Lift.
- Rub the surface and the bottom Carabikang Carabikang with coconut milk stew. Serve.
This once in a while that I can share with you the next time I'll add it and hopefully useful.
By : Dio Saputra
