tag:blogger.com,1999:blog-37752232939620395142024-03-19T20:44:32.257-07:00Indokitchenjoyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3775223293962039514.post-87438172349690553242010-04-19T00:39:00.001-07:002010-04-19T00:39:55.555-07:00Basic ingredients<div style="text-align: justify;">Glass noodles, also known as cellophane noodles, tang hoop or bean threads, are thin transparent noodles made from mung bean flour. They are sold in dried form and must be soaked in warm water to soften before use. Use rice vermicelli as a substitute.<br /><br />Kaffir lime leaves are used in soups and curries of Thai, Malay or Indonesian origin. They are also thinly sliced and used as a garnish. Buy them fresh or frozen or dried—the fresh or frozen leaves are much more fragrant.<br /><br />Kangkung is a highly nutritious vegetable also known as water spinach or water convolvulus. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.<br /><br />Kencur or aromatic ginger is sometimes mistakenly called "lesser galangal" although its correct English name is zedoary. This ginger-like root has a unique camphor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use 1/2-1 teaspoon of powder for 1-inch fresh root. There is no real substitute—if you cannot find it, add more galangal and ginger to the recipe.<br /><br />Lemon basil (daun kemangi) is a lemon-scented herb added to dishes at the last minute to keep its flavor, or used as a garnish. Use regular basil as a substitute, although the flavor is quite different.<br /><br />Lemongrass is a highly aromatic herb stalk. The tough outer layers of the stem should be peeled away and only the tender inner portion of the thick end of the stems are used. Lemongrass is sold fresh in bundles in most supermarkets.<br /><br />Nutmegs are the seeds of the nutmeg tree, covered with a lacy membrane called mace. Buy whole nutmegs and grate only when needed as ground nutmeg looses its flavor quicldy. Use nutmeg powder if you cannot get whole nutmegs.<br /><br />Pandanus leaves are the long, thin leaves of the pandanus or screwpine palm tree. They are usually tied in a knot and boiled to release their flavor. Use pandanus essence or vanilla essence in desserts if the fresh leaves are unavailable.<br />Tamarind is a large, brown tree pod with a sour pulp and hard, black seeds inside. Tamarind pulp is rich in vitamin C and has a tangy, acidic taste. It is used as a souring agent throughout the world. It can be bought fresh, dried, or in pulp form, and the pulp is commonly sold in compressed block, with the seeds removed. To make tamarind juice, mix 1 tablespoon of the dried tamarind pulp with 2 tablespoons of warm water, then mash well and strain to remove the seeds and fibers.<br /><br /><br />Turmeric root (kunyit) is similar to ginger but with a bright yellow color and a more pungent flavor. It has antiseptic and astringent qualities and stains everything permanently, so scrub your knife blade, hands and chopping board immediately after handling. Purchase fresh turmeric root as needed as the flavor fades after a few days. Substitute 1 teaspoon turmeric powder for 21/2 cm (1 in) of the fresh root.<br /><br />Turmeric leaves are the large leaves of the turmeric plant that are used in some parts of Asia for cooking. They are seldom available outside Asia. Look for them in Indian food shops.<br /><br />Star anise is a dried brown flower with 8 woody petals, each with a shiny seed inside, which gives a flavor of cinnamon and aniseed. Use whole and remove from the dish before serving.<br /><br />Sour carambola (belimbing) is a pale green acidic fruit that grows in clusters on a tree. A relative of the large, five-edged sweet starfruit, carambola is used whole or sliced to give a sour tang to some soups, dishes and sambals. Sour grapefruit or tamarind juice can be used as a substitute.<br /><br />Salam leaves are subtly flavored and comes from a tree in the cassia family. The taste bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.<br /><br />Sweet Indonesian soy sauce (kecap manis) is a thick soy sauce brewed with molasses and sugar. If you cannot obtain it, use dark black Chinese soy sauce and add brown sugar to sweeten it.</div>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-3406910982454645192010-04-19T00:09:00.000-07:002010-04-19T00:19:10.717-07:00Basic ingredients<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Dwex9AQ8IuA/SjqRAhPhsuI/AAAAAAAAG6o/Bm88A6c7tkM/s400/coconut-milk-beverage-400-2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 367px;" src="http://4.bp.blogspot.com/_Dwex9AQ8IuA/SjqRAhPhsuI/AAAAAAAAG6o/Bm88A6c7tkM/s400/coconut-milk-beverage-400-2.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Coconut cream or coconut milk is widely used in Asian sauces and desserts. While freshly pressed coconut milk has more flavour, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judginclit and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting it by half with water; and thin coconut milk is half again as diluted as thick milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.parkerexim.com/images/CuminSeeds.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 432px; height: 417px;" src="http://www.parkerexim.com/images/CuminSeeds.jpg" alt="" border="0" /></a><br />Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavor to foods. They are often dry-roasted or flash-cooked in oil to intensify their flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.baliguide.com/balifood/images/dried_shrimp.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 130px;" src="http://www.baliguide.com/balifood/images/dried_shrimp.gif" alt="" border="0" /></a><br />Dried shrimp paste, known by its Indonesian name, terasi or by its Malay term, balacan, is a dense mixture of fermented ground prawns that must be toasted before use-either wrapped in foil and dry-roasted or toasted over a gas flame on the back of spoon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.indiatimesweekly.com/sukhjinder/temp/glossary_pics/Fennel_seed.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 365px; height: 274px;" src="http://www.indiatimesweekly.com/sukhjinder/temp/glossary_pics/Fennel_seed.jpg" alt="" border="0" /></a><br />Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise. They add a sweet fragrance to Indian and Indonesian dishes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.tasty-indonesian-food.com/images/galangal.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 277px;" src="http://www.tasty-indonesian-food.com/images/galangal.jpg" alt="" border="0" /></a><br />Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets.<br /></div>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-28086936989882357002010-04-18T23:24:00.000-07:002010-04-18T23:42:35.718-07:00Basic ingredients<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://chattahbox.com/images/2009/07/banana-leaf.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 450px;" src="http://chattahbox.com/images/2009/07/banana-leaf.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Banana leaves infuse a delicate flavor and aroma to foods and are used as wrappers when steaming or grilling dishes, or as little trays to hold food when cooking. Soften the leaves slightly in boiling water before use to prevent them from cracking when folded.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://kuali.com/conundrums/images/15/candlenut.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 448px;" src="http://kuali.com/conundrums/images/15/candlenut.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Candlenuts are waxy, straw-colored nuts that are ground to add texture and flavor to spice pastes and curry mixtures. Raw almonds, cashews or macadamia nuts may be substituted.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.druera.com/shopping/images/Cardamom300.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://www.druera.com/shopping/images/Cardamom300.jpg" alt="" border="0" /></a><br />Cardamom pods areused to flavor curries and desserts—giving foods a heady, sweet scent. The fibrous, straw-colored pods enclose 15-20 pungent black seeds. The pods should be bruised lightly with a cleaver or a pestle when used whole. Do not substitute ground cardamom as it is virtually flavorless compared to the pods.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i118.photobucket.com/albums/o83/ira067/chili040-1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 550px;" src="http://i118.photobucket.com/albums/o83/ira067/chili040-1.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Chilies are indispensable in Indonesian cooking and many different varieties are used. The large, red finger-length chili is the most common and is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Tiny red, green or yellow-orange bird's-eye chilies are very hot and are used in soups, curries and sauces. They are also available dried.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://vegetablebuzz.com/images/celery-hist2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 420px; height: 381px;" src="http://vegetablebuzz.com/images/celery-hist2.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Chinese celery is much smaller and has thinner stems than the normal Western variety, with a ver) intense, parsley-like flavor. The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables. Use Italian parsley or celery leaves as a substitute.<br /></div>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-55480710497560842492010-03-25T08:05:00.000-07:002010-03-25T08:17:57.602-07:00Alternative energy for tomorrow's Solutions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://firstclassschoolofficesupplies.files.wordpress.com/2009/04/mpj043732900001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 316px; height: 316px;" src="http://firstclassschoolofficesupplies.files.wordpress.com/2009/04/mpj043732900001.jpg" alt="" border="0" /></a>These last few years the energy issue is a crucial issue in the world. Increased energy demand caused by population growth and resource depletion of world oil reserves and the issue of emissions from fossil fuels put pressure on every country to be producing and using renewable energy.<br /><div style="text-align: justify;"><br />Biogas is a process of bio gas production from organic materials with the help of bacteria. The process of degradation of organic materials without involving oxygen is called anaerobic Digestion gases produced largely (over 50%) of methane. organic material accumulated in the digester (reactor) going broken down into two stages with the help of two types of bacteria. The first phase will orgranik material degraded to acid weak acid with the aid of acid-forming bacteria. These bacteria will describe the level of waste and asidifikasi hydrolysis. Hydrolysis of complex compounds decomposition or long chain compounds such as fats, proteins, carbohydrates into simple compounds. While the formation of acid asifdifikasi of simple compounds.<br /><br />After the organic material into acid acid, then the second stage of Anaerobic Digestion is the process of formation of methane gas with the aid of methane-forming bacteria such as methanococus, methanosarcina, methano bacterium.<br /><br />Development of Anaerobic Digestion process has been successful in many applications. This process has the ability to process the garbage / waste overflow exists and is not useful to more valuable products. Anaerobic Digestion application has been successful in processing industrial waste, agricultural waste and livestock waste municipal solid waste.<br /><br /><a href="http://www.nviro.com/index.htm">N-Viro International Corporation</a> develops and licenses its technology to municipalities and private companies. Its all about green technology for our future</div>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-37825767286335900742008-10-30T23:52:00.000-07:002008-10-31T00:23:51.452-07:00Rujak Cingur<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcUxUfLO_QlIdgbR0u5piZo0e4uOm6zqKqHz2OAH-BrN2VmFzEy1CXMNDNI5JnyC712J0h6Ssy0blkyAC4l9nfMifoH_8jvZBb3kdDGZ3cIw78I3Rl1cB2J2iYMaC95H1ch5w0CLKbQs/s1600-h/Rujak_Cingur.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcUxUfLO_QlIdgbR0u5piZo0e4uOm6zqKqHz2OAH-BrN2VmFzEy1CXMNDNI5JnyC712J0h6Ssy0blkyAC4l9nfMifoH_8jvZBb3kdDGZ3cIw78I3Rl1cB2J2iYMaC95H1ch5w0CLKbQs/s320/Rujak_Cingur.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5263214786776602610" /></a><br />Literally meaning mouth in Javanese, "cingur" is a variant of rujak from Surabaya. This specialty rujak from East Java has a "meaty" taste. It contains slices of cooked buffalo or beef lips, bangkuang, young raw mango, pineapple, cucumber, kangkung, lontong (glutinous rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented shrimp paste, similar to terasi), and ground peanuts. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian cracker).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5DCfgWdOZZnwcZmb3XE-h4oE04T4dj_OSK4CrXflBuzlPoE9hhdS7xcbmqMd6jybiVbCc3JCSrDUmnZNyNBiQ4DPwDwPYlFrG50vKpNv5r9he2KrMOb6rWC0ZezXAT2LK6JEUi5DR_Q/s1600-h/bahan-rujak-cingur-plaza-surabaya.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5DCfgWdOZZnwcZmb3XE-h4oE04T4dj_OSK4CrXflBuzlPoE9hhdS7xcbmqMd6jybiVbCc3JCSrDUmnZNyNBiQ4DPwDwPYlFrG50vKpNv5r9he2KrMOb6rWC0ZezXAT2LK6JEUi5DR_Q/s320/bahan-rujak-cingur-plaza-surabaya.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5263214789301868834" /></a><br />Ingredients:<br />* 50 grams of kangkung (Ipomoea aquatica Forsk.), washed clean<br />* 50 grams of bean sprouts<br />* 75 grams kecipir (winged bean) (slice in lengthwise)<br />* 100 grams Jicama (yam bean)or bangkuang in indonesian<br />* 75 grams of cucumber<br />* 50 grams of young mango fruit<br />* 75 grams of fried tempeh<br />* 100 grams fried tofu<br />* 250 grams cingur (cow's nose cartilage) / beef skin, boiled<br />* Petis Sambal, Sambal petis can purchased on traditional market.<br /><br />How to make:<br /><br />* Boiled kangkung, bean sprouts, and kecipir until cooked, lift.<br />* Sliced cucumber, bangkuang, young mango fruit, fried tempeh, fried tofu and cingur.<br />* Mix all ingredients in the dishes and flush with sambal petis. Stir well until smooth. Ready to Serve. Don't forget to serve with kerupuk.joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-39237537929434361802008-09-01T08:08:00.000-07:002008-09-01T08:47:07.179-07:00Gado-gado (indonesian mix salad)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4WtXc3_XtuInPmAtcX8ILt6r1aTUYM81JzEEYQ9k112jb41wM_4lT_6nL-9ZGq21L9yUZQSwx0hWWbSo2rZBIaFKQax1amtV4fS7kQFP59utcR87BuMvMwwwIUNNOxTWG03y8pZ2AD8/s1600-h/456105395_3c1b734df1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4WtXc3_XtuInPmAtcX8ILt6r1aTUYM81JzEEYQ9k112jb41wM_4lT_6nL-9ZGq21L9yUZQSwx0hWWbSo2rZBIaFKQax1amtV4fS7kQFP59utcR87BuMvMwwwIUNNOxTWG03y8pZ2AD8/s320/456105395_3c1b734df1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5241078202247767010" /></a><br />Gado-gado is a traditional dish in Indonesian cuisine, and comprises a vegetable salad served with a peanut sauce dressing. It is widely served in hotels and restaurants in Indonesia, and in Indonesian restaurants in other countries. We can also find this dish as street food around the cities in indonesia as favorite food of indonesian peoples. <br /><br />The exact composition of the vegetable salad varies, but usually comprises some mixture of<br /><br /> * shredded or chopped green vegetables such as cabbage, watercress, and bean sprouts, sliced vegetables such young boiled jack fruit, string bean, bitter melon, and cucumber;<br /> * tofu;<br /> * tempeh;<br /> * sliced boiled potatoes; and<br /> * peeled and sliced boiled eggs.<br /> * boiled corn (Jakarta style).<br /><br />The eggs and potatoes are boiled. Only the cucumber is raw. The rest of the vegetables should be blanched. Some cooks prefer to steam the vegetables.<br /><br />In addition to the vegetables, several kinds crackers and fried onion are needed. One of the most important ingredient is Limo lime. Without this lime, gado-gado does not have the smell of a real gado-gado, at least for the Jakarta style gado-gado.<br /><br />What distinguishes gado-gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well. One may use a commercial Indonesian peanut sauce or satay sauce, or make the sauce oneself. For making the sauce, the common primary ingredients are:<br /><br /> * ground fried peanuts with most of the oil drained off<br /> * coconut sugar/palm sugar (can substitute brown sugar)<br /> * chilies (according to taste).<br /> * limo lime juice (this is indispensible).<br /> * terasi (dried shrimp/fish paste)<br /> * tamarind water.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirGleMFykkvwPWOcFyl7TqIAztogqJ9_8a36ovVknYyy4VFkBn_FsuD9BJe6Z4AO1Wh5BCyNunPfIEi57Hb5aQdumTWidfd9M6JPzaHrX-_s-WEPCJalhJQpxKxXBXnYmtDjVr_xgL-o/s1600-h/800px-Gado_gado_ulek.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirGleMFykkvwPWOcFyl7TqIAztogqJ9_8a36ovVknYyy4VFkBn_FsuD9BJe6Z4AO1Wh5BCyNunPfIEi57Hb5aQdumTWidfd9M6JPzaHrX-_s-WEPCJalhJQpxKxXBXnYmtDjVr_xgL-o/s320/800px-Gado_gado_ulek.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5241078430451052578" /></a><br /><br><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br><br /><span style="font-weight:bold;">Ingredients ;</span><br />400g (2 cups)Potatoes, peeled and cubed<br />120g (1 cup)Beansprouts<br />120g (1 cup)Chinese cabbage, coarsely shredded<br />120g (1 cup)Long beans<br />3 tablespoons Oil<br />50g (1 3/4 cup)Soy bean cake (tempeh)<br />300g (1 cup)Firm beancurd<br />120g (1/2 cup)Cucumber, sliced into finger lengths<br />5 leaves Chinese lettuce, washed and dried<br />2 Hard boiled eggs, peeled and halves<br />12 Fried prawn crackers <br /><br /><span style="font-weight:bold;">Dressing;</span><br />3 tablespoons Ground dried red chilies<br />100g (1 cup)Shallots<br />7 cloves Garlicc<br />1 teaspoon Shrimp paste (belacan)<br />2 tablespoons Water<br />2 tablespoons Oil<br />500 ml water<br />2 tablespoons Vinegar<br />1 1/4 teaspoons Salt<br />5 tablespoons Sugar<br />300g (2 cups) Roaster peanute, crushed<br /><br /><span style="font-weight:bold;">Method :</span><br /> *Boil the potatoes until firm and tender, then drain and divide between four serving bowls.<br /> *Blanch the beansprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage.<br /> *Drain both well and divide between each bowl.<br /> *Cut long beans to finger lengths then boil until tender and place in e ach bowl.<br /> *Heat the oil in a pan or wok and fry the tempeh on both sides until brown.<br /> *Remove and drain on kitchen towel, cube then place in each bowl.<br /> *Pat the beancurd dry with paper towel and fry in the oil until brown on both sides.<br /> *Remove and cut into cubes and divide between the four bowls.<br /> *Divide the remaining vegetables into each bowl and top with half an egg.<br /> *Prepare t he dressing and pour over the vegetables.<br /> *Garnish with the prawn cracker. <br /><br /><span style="font-weight:bold;">How To Prepare</span><br /> *Blend the dried chilies, shallots, garlic and shrimp pate with 2 tablespoons water until smooth.<br /> *Heat the oil and sauté the blended ingredients until fragrant.<br /> *Add the water, vinegar, salt, sugar and peanuts and bring to the boil.<br /> *Reduce the heat and simmer for another 10 minutes.joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-70235725588193402362008-07-28T20:59:00.000-07:002008-07-28T21:17:51.157-07:00Krupuk or Kerupuk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1ea0CtcnrlRhg9RgRMe05eJ4NckDzE3Foyk5EokiaSL9YEa3ER9YFnyiTx08lWCtDmS7BLLCCmIkZMbBuXMkcmPtWE2y3ImkRUxX0GmxiPPBiQl_cNefQKoqa1YdtyJDnVoH2y6rkEM/s1600-h/krupuk+udang.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1ea0CtcnrlRhg9RgRMe05eJ4NckDzE3Foyk5EokiaSL9YEa3ER9YFnyiTx08lWCtDmS7BLLCCmIkZMbBuXMkcmPtWE2y3ImkRUxX0GmxiPPBiQl_cNefQKoqa1YdtyJDnVoH2y6rkEM/s320/krupuk+udang.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5228284996149186610" /></a><br />Krupuk or Kerupuk, or Kroepoek in Dutch spelling (Indonesia), or Keropok (Malaysia), or prawn cracker (Australia), or bánh phồng tôm (Vietnam) is a popular snack in parts of Southeast Asia and China. It consists of deep-fried crackers made of flattened-out prawns.<br /><br /><span style="font-weight:bold;">Types</span><br /><br />Countless varieties of krupuk exist, and they use fruits and vegetables not commonly found in the West, such as melinjo (gnetum gnemon) nuts (krupuk made from melinjo nuts is called emping).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m5LkkdW67rrOWMKfelSlQOr8B296mdByuzcaM1uPU0rCVw7zcC2yxwf0F9XOY4LvBSUEjLL2LduZFmgGdEZJ0UvDLK_q7MbR-rncx1NFheHpa1AdSph36Hyc8lKDHmbw6QLHxXQSgUs/s1600-h/emping.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m5LkkdW67rrOWMKfelSlQOr8B296mdByuzcaM1uPU0rCVw7zcC2yxwf0F9XOY4LvBSUEjLL2LduZFmgGdEZJ0UvDLK_q7MbR-rncx1NFheHpa1AdSph36Hyc8lKDHmbw6QLHxXQSgUs/s200/emping.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5228284664002269522" /></a> There are around 30 different recipes for krupuk in Indonesia alone. Sidoarjo in East Java and Garut in West Java are big producers of krupuk, and many recipes originate there.<br /><br />In the Malaysian state of Terengganu, krupuk are made by grinding the fish, prawn or vegetable to a paste, mixing with sago and then deep-frying it. It comes in two main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.<br /><br />Prawn crackers (British English), shrimp chip or shrimp cracker (both American English) are the most familiar krupuk to Westerners. These crackers are usually white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink. In Indonesian restaurants with English menus these are often simply called 'prawn crackers'.<br /><br />Chinese prawn crackers tend to be more colourful (including shades of white, pale pink, green and blue), light, non-spicy and crispy. Prawn crackers are a traditional complimentary side dish and may accompany Chinese takeaway in Australia, the United Kingdom and Ireland. Shrimp Chips are usually served with a specific chicken dish in Chinese restaurants.<br /><br /><span style="font-weight:bold;">Preparation</span><br /><br />Krupuk are made by deep-frying them in oil. In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as the small bubbles of air trapped in the flexible chips expand. If left in the open air for more than a few days, they start to soften and become chewy and therefore are ideally consumed within a few days of being fried. Storing the crackers in a refrigerator, or airtight container, will preserve the crispness for over a week. However, the best solution for soggy crackers is to place them under a lit grill, as not only will the crispness return as new, but the procedure is ideal for gently warming the product. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands and Australia they are also widely available in general supermarkets.<br /><br />Some varieties of Krupuk can also be prepared in a microwave ovens. This method is less messy, faster and also the krupuk doesn't become as oily. And there are so many kind of kerupuk :<br /><br /> * Kerupuk udang<br /> * Kerupuk ikan<br /> * Kemplang<br /> * Kerupuk bawang putih<br /> * Kerupuk bawang<br /> * Kerupuk kulit<br /> * Kerupuk mlarat<br /> * Kerupuk gendar<br /> * Kerupuk sanjai<br /> * Rengginang<br /><br />(wiki)joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-37183783912343039222008-02-10T18:08:00.000-08:002008-07-28T21:20:41.987-07:00Specialty Items to cook<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86HxpwQ_uNhzKr9wDo6mZ0Dv9ZErXRivXu2ko1Sf6dizevpZXMMb5K6V-qBHF6sNGh8CUTZngoRzKj8guPg36Mwz_ZQqCYDZZZkfp8aid1boX7E1GodQy0Y348L3ADf34JPlqatuntKo/s1600-h/ketjap.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86HxpwQ_uNhzKr9wDo6mZ0Dv9ZErXRivXu2ko1Sf6dizevpZXMMb5K6V-qBHF6sNGh8CUTZngoRzKj8guPg36Mwz_ZQqCYDZZZkfp8aid1boX7E1GodQy0Y348L3ADf34JPlqatuntKo/s200/ketjap.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165552422757708754" /></a><br /><span style="font-weight:bold;">Kecap manis</span> (sweet soy sauce) - You can find this at most Asian grocery stores, especially those that sell Filipino food, and is an essential part of almost all stir-fries, sauces, and also as a general condiment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvODCaoooUcAtNV0Y-zGgWQu1aLiRAbCAcS6gpP6fboHK0oiOv_x0B8FYu433zAXl70Tyt6juFhjHZMYTAnSvMwUCqPGmoLrB4eTRh8qCACzNrLSUBEhOq_Bgj8AqMrbNuV5ZuURTYiCU/s1600-h/palm+sugar.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvODCaoooUcAtNV0Y-zGgWQu1aLiRAbCAcS6gpP6fboHK0oiOv_x0B8FYu433zAXl70Tyt6juFhjHZMYTAnSvMwUCqPGmoLrB4eTRh8qCACzNrLSUBEhOq_Bgj8AqMrbNuV5ZuURTYiCU/s200/palm+sugar.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165552676160779234" /></a><br /><span style="font-weight:bold;">Palm sugar</span> - You can find this at any Hispanic grocery store. It is red and comes sold in blocks that you can shave with a knife. It's really sweet. A good substitute would be dark brown sugar, but it's so cheap that you should really try to find it. On a side note, palm sugar is a fantastic topping for oatmeal, which we have been eating for breakfast here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFeCdCEfbbDELQNF_PW9u24zPFXhyphenhyphenv7c_g0bLQJgteCzcR2thxVPQVsxH6WZ3aENCmm27hQiVCGk96g6tdBHEgU_fhT4MR3R0O0ZvwGdsq1FRrj_rPZ13t3sEDhArw1PQ74TcVRXTlFo/s1600-h/kaffir+limes+leaves.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFeCdCEfbbDELQNF_PW9u24zPFXhyphenhyphenv7c_g0bLQJgteCzcR2thxVPQVsxH6WZ3aENCmm27hQiVCGk96g6tdBHEgU_fhT4MR3R0O0ZvwGdsq1FRrj_rPZ13t3sEDhArw1PQ74TcVRXTlFo/s200/kaffir+limes+leaves.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165574799537320946" /></a><br /><span style="font-weight:bold;">Kaffir lime leaves</span> - These can be hard to find in the States. They freeze very well, though, so if you find them, buy a ton of them and save them. Sometimes you find them dried. These are used to flavor stews.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQR0GIkfdws6QyIcc4Vb9boBer1o946g8XVMyO53gtMLF3eulyMZS8YeM6hRxfsqodWbJoSAQiTteb2Sd-nfWbvJq0xTffff4vmNW4ZOnOiBO8z1PfIG7pgld7xzrdhkhD4SokEo31OU/s1600-h/salam+leaves.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQR0GIkfdws6QyIcc4Vb9boBer1o946g8XVMyO53gtMLF3eulyMZS8YeM6hRxfsqodWbJoSAQiTteb2Sd-nfWbvJq0xTffff4vmNW4ZOnOiBO8z1PfIG7pgld7xzrdhkhD4SokEo31OU/s200/salam+leaves.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165575177494443010" /></a><br /><span style="font-weight:bold;">Daun salam</span> (Salam leaves) - These are the Indonesian equivalent of bay leaves, used to flavor soups and curries. We suspect that you cannot find these outside of SE Asia though, and there really is no substitute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaLNaLOGg-3fUgC3IMvL3hvS-2SSc2dwSmV0ufems8o9lX9aZdKglLev-sXeNFia46ldZRctI2ay73dAyHq9jlgBR4z4_wVQ9PAs8YXRrvQjhCUPhm6QNYKVz-l9W2ep_Im7h0pqHmMo/s1600-h/laos.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaLNaLOGg-3fUgC3IMvL3hvS-2SSc2dwSmV0ufems8o9lX9aZdKglLev-sXeNFia46ldZRctI2ay73dAyHq9jlgBR4z4_wVQ9PAs8YXRrvQjhCUPhm6QNYKVz-l9W2ep_Im7h0pqHmMo/s200/laos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165575400832742418" /></a><br /><span style="font-weight:bold;">Galangal</span> - This is like ginger, but different. It looks like ginger and has a similar taste, but its consistency is a little more woody. You should be able to find it in South Asian grocery stores, but often only in powdered form. If you can't find it, just use more ginger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7oOrJ41-Q8rL_dCIpkn7RlkiXC6GA8l9gajAN7DwAkylmOIKE0Iq9a1CfWK6w96P519_9k_PzqTdbwZtF2tXjUJ8boG2nKqu23_ppXB5v4s5i2kb77LI-PP-aG2g5OqLL2VC32A28Vc/s1600-h/turmeric.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7oOrJ41-Q8rL_dCIpkn7RlkiXC6GA8l9gajAN7DwAkylmOIKE0Iq9a1CfWK6w96P519_9k_PzqTdbwZtF2tXjUJ8boG2nKqu23_ppXB5v4s5i2kb77LI-PP-aG2g5OqLL2VC32A28Vc/s200/turmeric.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165575667120714786" /></a><br /><span style="font-weight:bold;">Fresh turmeric</span> - This is nothing like the neutral yellow powder you find in the West. It's a root and it looks like ginger or galangal, but once you peel it it's bright orange inside with a distinct, subtle flavor. Beware, though, it will dye your cutting board, fingers, and clothes a bright yellow. If you can't find this, just use the powdered stuff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDPU3jYMZ2nPysZZ7BxgBLb_5wpEr4euYBb30KBYKIINGHZfXkWIjqHFpT_EM7Ly7OotlHAEmXdivh4USnsE2a-pwkouwrETXt0cHkDXl7UM_GvzCRu6XTLEv-2qXENNqYjbnZpaHtek/s1600-h/candlenut.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDPU3jYMZ2nPysZZ7BxgBLb_5wpEr4euYBb30KBYKIINGHZfXkWIjqHFpT_EM7Ly7OotlHAEmXdivh4USnsE2a-pwkouwrETXt0cHkDXl7UM_GvzCRu6XTLEv-2qXENNqYjbnZpaHtek/s200/candlenut.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165575899048948786" /></a><br /><span style="font-weight:bold;">Candlenuts</span> - These are like macadamia nuts, and they can be used interchangeably. Apparently, raw candlenuts, which they sell in the stores here, are poisonous, so don't forget to toast them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1-H18JQs8a3jAnvwLZFgEpLIG1f4xNf-D7U7WKiQ4sJe8NnaUjXtvr0b3aRj9TSci1hriX1YyeNrcqM_jf5daT5kcBtOk7C43lbOsGE4OpsPRaMHedlXiHRWgQu-fBvn0ye8OEzzvLU/s1600-h/Tamarind_Paste.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1-H18JQs8a3jAnvwLZFgEpLIG1f4xNf-D7U7WKiQ4sJe8NnaUjXtvr0b3aRj9TSci1hriX1YyeNrcqM_jf5daT5kcBtOk7C43lbOsGE4OpsPRaMHedlXiHRWgQu-fBvn0ye8OEzzvLU/s200/Tamarind_Paste.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165576221171496002" /></a><br /><span style="font-weight:bold;">Tamarind</span> - This is a sour fruit, usually sold in a pulp form with a distinctly sour flavor. To make tamarind water, take 1 part tamarind paste and 2 parts water, mix together and let stand for 15 minutes. This is usually available in Hispanic or South Asian grocery stores.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9IxFS0S6cqVSOrpDGfiJ2afA7ezTPG6FbcF2yo6m-K3xOG9HrHMLYe19Fr6qHld3Netyp77KRSEj3I7nr70znehLvJTesDlABUmFPsLBWVizAF6T_9Qyu1Gy6UgkS-mvoJUGIF0y92Y/s1600-h/three+dippies.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9IxFS0S6cqVSOrpDGfiJ2afA7ezTPG6FbcF2yo6m-K3xOG9HrHMLYe19Fr6qHld3Netyp77KRSEj3I7nr70znehLvJTesDlABUmFPsLBWVizAF6T_9Qyu1Gy6UgkS-mvoJUGIF0y92Y/s200/three+dippies.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165576435919860818" /></a><br /><span style="font-weight:bold;">Tauco</span> - This is a fermented salted soybean paste which has a very pungent smell. It's good once fried, though, and flavors many dishes influenced by Straits Chinese cooking. Maybe one of our friends who is familiar with some Chinese dialect can tell us if this is present in some regional Chinese cuisine (it's pronounced TOW CHO). You can find this at East Asian grocery stores.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1K_swHPUPjxguackiGNp2jos2IYxTrO6IgKnFAANIZly2ZtUMfTSvlZvxIju6JcRXx5ZU6hAOOv2ilbytrTClmzkAIccxFipDbrbRTMLuv22SFgzXEUKhPhHYaGcOdU8Ru4wYZovjcys/s1600-h/800px-Kerupuk_putih.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1K_swHPUPjxguackiGNp2jos2IYxTrO6IgKnFAANIZly2ZtUMfTSvlZvxIju6JcRXx5ZU6hAOOv2ilbytrTClmzkAIccxFipDbrbRTMLuv22SFgzXEUKhPhHYaGcOdU8Ru4wYZovjcys/s200/800px-Kerupuk_putih.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165576758042408034" /></a><br /><span style="font-weight:bold;"><a href="http://indo-kitchen.blogspot.com/2008/07/krupuk-or-kerupuk.html">Krupuk</a></span> - We have eaten these almost every day since we've been here, but still have no idea what they actually are. They are basically chips made up of some sort of puffed grain that you deep fry until they're crispy. They come in several flavors, including garlic, tempe, and shrimp. We think that you might find them at a store that sells Filipino foods.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3p38UdgYr8M7etmdalmqUCrshvk6rBFE4bCeLtERT-aaAJAFFTp1T6jw7aP-kqe3Ck_ZPAqJK06TfV52At6jCGQ8AWjLlkJXz9NxONL1dw07nHwJmWSdC6KrlV2jqQWyKx3pwj_mm3gA/s1600-h/white_rice_flour.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3p38UdgYr8M7etmdalmqUCrshvk6rBFE4bCeLtERT-aaAJAFFTp1T6jw7aP-kqe3Ck_ZPAqJK06TfV52At6jCGQ8AWjLlkJXz9NxONL1dw07nHwJmWSdC6KrlV2jqQWyKx3pwj_mm3gA/s200/white_rice_flour.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165576985675674738" /></a><br /><span style="font-weight:bold;">Glutinous rice flour</span> and tapioca flour - These are used to make a number of Indonesian snacks. They are available at any Asian grocery store, and possibly at health food or vegetarian stores.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdLluDmR8grp3ArWZ5X_lL2dcr29Yd0zmTaaqEbrvNxMY38TeqrqtCXXq9WNvC6udaojIq_OYhmdrIMaXjF34TD36LkOPwxMWulAv6X7HqyKEEOxRqhredhca0MhBI6933IZ6RQEap9I/s1600-h/lumpia.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdLluDmR8grp3ArWZ5X_lL2dcr29Yd0zmTaaqEbrvNxMY38TeqrqtCXXq9WNvC6udaojIq_OYhmdrIMaXjF34TD36LkOPwxMWulAv6X7HqyKEEOxRqhredhca0MhBI6933IZ6RQEap9I/s200/lumpia.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165577213308941442" /></a><br /><span style="font-weight:bold;">Lumpia skins</span> - These are the Indonesian versions of eggroll wrappers. They are the same as Filipino eggroll wrappers too, and might be the same as the Chinese kind as well, but we don't really know. If you can't find the special Filipino kind, you can substitute with the Chinese kind available at any Asian grocery store.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCJfGCVx6eMsiF_KGE8dDUUmo247KVAHSs4Q56L2f7RiVhYROC9BcTuuot-yGt6HrTalQcCaHqGUXRtAWF-uWd3OSzuzza4O8Stni6dLCnRbMGxfjM8lzVK0E_v6Lh9zIfWTIIjm5VHk/s1600-h/banana_leaf.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCJfGCVx6eMsiF_KGE8dDUUmo247KVAHSs4Q56L2f7RiVhYROC9BcTuuot-yGt6HrTalQcCaHqGUXRtAWF-uWd3OSzuzza4O8Stni6dLCnRbMGxfjM8lzVK0E_v6Lh9zIfWTIIjm5VHk/s200/banana_leaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165577423762338962" /></a><br /><span style="font-weight:bold;">Banana leaves</span> - We don't know where you can find these, seeing as we haven't been able to find them here. We think that they are available fairly easily in the US though, probably at Hispanic markets. In Indonesian cooking, banana leaves are used to wrap things for steaming, in particular fish, rice, and sweets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijme2a2FEvFDmiQBHg0eV1EHKHYp24gyi3GWDThz5ZhkZwjuhZh5IyX5AiUUkhZEyeg4K2gya2LA6EO9Gui8wIA4euEZAVutPpBsboMt6ND5UudlH9FbKFULJvQWisP4GecWo1i32U77c/s1600-h/cellophanes+noodles.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijme2a2FEvFDmiQBHg0eV1EHKHYp24gyi3GWDThz5ZhkZwjuhZh5IyX5AiUUkhZEyeg4K2gya2LA6EO9Gui8wIA4euEZAVutPpBsboMt6ND5UudlH9FbKFULJvQWisP4GecWo1i32U77c/s200/cellophanes+noodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165579442396968098" /></a><br /><span style="font-weight:bold;">Cellophane Noodles</span> - In Indonesian, Malaysian, and Straits Chinese cooking, these are known as bihun (spelled bee hoon in Singapore and Malaysia). They may or may not be the same thing as rice vermicelli. They are often served stirfried or in soups, but you can also deep fry them while still dry to make a crunchy garnish. You can find them at any Asian market.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mTv_hFihdFFnPyYQ69BZ-yHe7xxnp1cQYDLOLtK7STDzp8zyq-ku-Hlxkk76UqPdaVRC7xBIIzE7RI5qPAbnVRL7uPiSHiZs5PBUvHBEfq5XrBC32xGoF-IusGevUrHG2JgvpUZefbk/s1600-h/noodle.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mTv_hFihdFFnPyYQ69BZ-yHe7xxnp1cQYDLOLtK7STDzp8zyq-ku-Hlxkk76UqPdaVRC7xBIIzE7RI5qPAbnVRL7uPiSHiZs5PBUvHBEfq5XrBC32xGoF-IusGevUrHG2JgvpUZefbk/s200/noodle.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5165580378699838642" /></a><br /><span style="font-weight:bold;">Egg noodles</span> - These are the other big kind of noodle served in Indonesian cooking. They are long, yellow, and sort of curly, and they are available either fresh or dried. Dry versions will definitely be available at any Asian market, but try to find the fresh ones if possible.joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-31485357542794695832007-12-11T00:49:00.000-08:002007-12-11T00:53:50.379-08:00Rujak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dtdw6xxKo_EsjXqcEM7vOrTT6XLsLq9yAaWiDW6M9OUvmQcMvQ5g6oFT8kT5N28rSIybqc70P56koyQYVjS6VuP2g5gNRZ77wsn3nps1q8_B9UVg1Mzlp-31nrjruAaI1Z8xNwsGsNM/s1600-h/rujak.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dtdw6xxKo_EsjXqcEM7vOrTT6XLsLq9yAaWiDW6M9OUvmQcMvQ5g6oFT8kT5N28rSIybqc70P56koyQYVjS6VuP2g5gNRZ77wsn3nps1q8_B9UVg1Mzlp-31nrjruAaI1Z8xNwsGsNM/s320/rujak.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5142635666068851842" /></a><br /><br />Indonesian rujak<br /><br />In Indonesia, especially among Javanese, rujak is essential part of the traditional prenatal ceremony called "Nujuh Bulanan" (literally: seventh month). Special rujak is made for this occasion, and later being served to mother to be and her guests (mostly her female friends). It is widely known that the sweet, spicy and sour taste of rujak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exception that the fruits are roughly shredded instead of thinly sliced, also jeruk bali (grapefruit) is an essential ingredient which is rarely present in typical Indonesian fruit rujak. It is believed if in overall the rujak tastes sweet then the unborn would be a girl, and if in overall the taste is spicy, the unborn baby is a boy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1qDdhOAsDq3oCXcefUtDihMG7OGwSpIuHJ7gTb70n4dMlZqyg5R8YvY5_F6egqfw3uetrPTAc_OhrATrZ6CBz0-M8ddu28cjcvvpYyOUTLZgs33rkgcy9pYNXDy8gmRMdSecCC_KRn4/s1600-h/rujak.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1qDdhOAsDq3oCXcefUtDihMG7OGwSpIuHJ7gTb70n4dMlZqyg5R8YvY5_F6egqfw3uetrPTAc_OhrATrZ6CBz0-M8ddu28cjcvvpYyOUTLZgs33rkgcy9pYNXDy8gmRMdSecCC_KRn4/s200/rujak.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5142635511450029170" /></a><br /><br />Indonesian Fruit Rujak<br /><br />The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangoes, bangkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing (star fruit), and jeruk Bali (grapefruit) are added. The sweet and spicy-hot bumbu rujak (dressing) is made up of water, gula jawa (coconut sugar), asem jawa (tamarind), grinded sauted peanuts, terasi (shrimp paste), salt, cabe rawit, and red chilli. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and grinded red chilli) is put on side as the alternative for those who love a salty taste for their rujak.<br /><br />Rujak Tumbuk (Rujak Bèbèk)<br /><br />Another variant of Indonesian fruit rujak. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients, fruits and dressing are mashed together (tumbuk or bèbèk in Indonesian) in a wooden mortar. The dressing is not poured on the fruit, but already mixed together with all the ingredients. Rujak tumbuk is served in individual smaller portions on banana leaf plates called "pincuk".<br /><br />Rujak Serut<br /><br />Literary means "shredded rujak". Another variant of Indonesian fruit rujak. Like rujak tumbuk, the ingridients are almost the same as typical Indonesian fruit rujak, with the exceptions that the fruits is not sliced in biteable size, but shredded into rough almost paste like consistency.<br /><br />Rujak Cingur<br /><br />Literary "cingur" means mouth in Javanese, and indeed beside the noodle and vegetable as the main ingridients, rujak cingur also contains slices of cooked buffalo's or cow's lips. This special rujak from East Java has "meaty" taste.<br /><br />Rujak Pengantin<br /><br />Literary "pengantin" means bride/groom in Indonesia, this rujak also contains slices of boiled eggs, potatoes, fried tofu, pineapples, bean sprout, pickles, vegetables, roasted peanuts and has a little vinegar taste to it.<br /><br />Rujak Juhi<br /><br />Juhi means salted cuttlefish for Indonesian, this rujak contains fried beancurd, cuttlefish,cucumber, noodle, lettuce, cabbages, peanut sauce, vinegar, chillies, and fried garlic. It comes close with gado-gado (another Indonesian dish).<br /><br />Rujak Shanghai<br /><br />Named after China's most populated city, Shanghai. It's quite popular among Indonesian Chinese community in Indonesia. This variant of rujak can be found in Indonesian Chinatowns such as Glodok, Jakarta. The same as Rujak Juhi, rujak Shanghai contains seafood. Boiled and sliced gurita (octopus) and teripang (sea cucumber) is served with kangkung (some kinds of water plant commonly used as vegetable), bengkoang, and served with thick red sweet and sour sauce, mixed with pineapple juice, chilli, and granule of sauted peanuts.joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0tag:blogger.com,1999:blog-3775223293962039514.post-23962536318287583702007-11-08T00:10:00.001-08:002007-11-08T21:54:49.313-08:00What is tempe (not tempeh)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EaSedhtOYax0VOa7HuuXJjuMTT9eZxf7XyNbEEw7svuTxilAR65UhLC1GeoVlKPhmLvcdLvvTUICUgFoIbsSKpMZrwWKxixl511m3JFzt8qf4O_IDZ60r-5Gz5I4jBvzA5TG50tozcQ/s1600-h/800px-Tempeh_tempe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EaSedhtOYax0VOa7HuuXJjuMTT9eZxf7XyNbEEw7svuTxilAR65UhLC1GeoVlKPhmLvcdLvvTUICUgFoIbsSKpMZrwWKxixl511m3JFzt8qf4O_IDZ60r-5Gz5I4jBvzA5TG50tozcQ/s320/800px-Tempeh_tempe.jpg" alt="" id="BLOGGER_PHOTO_ID_5130379204850329906" border="0" /></a><span style="font-size:85%;"><a href="http://indotempe.blogspot.com"><b style="font-family: trebuchet ms;">Tempe</b></a><span style="font-family:trebuchet ms;"> is made by a natural culturing and controlled </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Fermentation_%28food%29" title="Fermentation (food)">fermentation</a><span style="font-family:trebuchet ms;"> process that binds </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Soybean" title="Soybean">soybean</a><span style="font-family:trebuchet ms;"> particles into a cake form. It originated from </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Indonesia" title="Indonesia">Indonesia</a><span style="font-family:trebuchet ms;">, invented by the </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Javanese" title="Javanese">Javanese</a><span style="font-family:trebuchet ms;">, where it is most popular, although it is common in other parts of </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a><span style="font-family:trebuchet ms;"> as well, introduced by migrated </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Javanese" title="Javanese">Javanese</a><span style="font-family:trebuchet ms;">. It is especially popular on the island of </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Java" title="Java">Java</a><span style="font-family:trebuchet ms;">, where it is a </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Staple_food" title="Staple food">staple</a><span style="font-family:trebuchet ms;"> source of protein. Like </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Tofu" title="Tofu">tofu</a><span style="font-family:trebuchet ms;">, tempeh is made from soybeans, but tempeh is a whole soybean product with different </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Nutrition" title="Nutrition">nutritional</a><span style="font-family:trebuchet ms;"> characteristics and textural qualities. Tempe's fermentation process and its retention of the whole </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Soybean" title="Soybean">bean</a><span style="font-family:trebuchet ms;"> give it a higher content of </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Protein" title="Protein">protein</a><span style="font-family:trebuchet ms;">, </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Dietary_fiber" title="Dietary fiber">dietary fiber</a><span style="font-family:trebuchet ms;"> and </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Vitamin" title="Vitamin">vitamins</a><span style="font-family:trebuchet ms;"> compared to tofu, as well as firmer </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Texture_%28food%29" title="Texture (food)">texture</a><span style="font-family:trebuchet ms;"> and stronger </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Flavor" title="Flavor">flavor</a><span style="font-family:trebuchet ms;">. Tofu, however, has a higher concentration of protein per carbohydrates, and is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Vegetarian_cuisine" title="Vegetarian cuisine">vegetarian cuisine</a><span style="font-family:trebuchet ms;">; some consider it to be a </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Meat_analogue" title="Meat analogue">meat analogue</a><span style="font-family:trebuchet ms;">. Even long ago before people found and realized the rich nutrition fact of tempe, tempe was referred to as '</span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Javanese" title="Javanese">Javanese</a><span style="font-family:trebuchet ms;"> meat'. <a href="http://indotempe.blogspot.com">(wikipedia)</a><br /><br /><a href="http://indotempe.blogspot.com">More about tempe</a><br /></span></span>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com3tag:blogger.com,1999:blog-3775223293962039514.post-8824046795401894862007-11-07T23:39:00.000-08:002008-01-09T21:15:01.093-08:00Cuisine of Indonesia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.sethskim.com/Indonesia%20Food.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://www.sethskim.com/Indonesia%20Food.JPG" alt="" border="0" /></a><b></b><br /><p style="font-family: trebuchet ms;"><span style="font-size:85%;"><b>Indonesian cuisine</b> reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influences from many sources. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients, at least in the <a href="http://en.wikipedia.org/wiki/Malay_world" title="Malay world">Malay World</a> parts, are influenced by India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought <a href="http://en.wikipedia.org/wiki/New_World" title="New World">New World</a> <a href="http://en.wikipedia.org/wiki/Produce" title="Produce">produce</a> even before the Dutch came to colonize most of Indonesia.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">The most popular dishes that originated in Indonesia are common across most of Asia, with beef and sambals favored in <a href="http://en.wikipedia.org/wiki/Malaysia" title="Malaysia">Malaysia</a> and <a href="http://en.wikipedia.org/wiki/Singapore" title="Singapore">Singapore</a>. Soy-based dishes, such as variations of <a href="http://en.wikipedia.org/wiki/Tofu" title="Tofu">tofu</a> (<i>tahu</i>) and <a href="http://en.wikipedia.org/wiki/Tempeh" title="Tempeh">tempe</a>, are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia. Indonesian meals are commonly eaten with the combination of spoon in the right hand and fork in the left hand, although in many parts of the country (such as <a href="http://en.wikipedia.org/wiki/West_Java" title="West Java">West Java</a>) it is also common to eat with one's hands. (wikipedia)</span><br /></p><br /><p style="font-family: trebuchet ms;"><span style="font-size:85%;"><b><a href="http://wize.com/crock-pots-and-slow-cookers" title="Crock Pots">Crock pots</a></b><br /><a href="http://wize.com/crock-pots-and-slow-cookers">Smart cooking ware. help anjoy ur cooking anywhere, smart cooking using smart ware. Feel save when using it, u can cook while u sleep, u can cook while u waching on tv event u leave your home for a couple hours. just feel save.</a><br /></p>joyhttp://www.blogger.com/profile/16439393029748695202noreply@blogger.com0