One of traditional way in Indonesia to pounding something called ngulek. To ngulek, Indonesian often use a traditional mortar plate made of stone or wood called a lumpang, and a pestle called alu.
. If it is not available, use a traditional plate made of stone called cobek. If you want to pounding some ingredients but don’t want its mixed, cover the plate and it’s pestle with a sheet of plastic first so that the ingredients do not mix with the aroma of spices previously ground in the mortar. Pounding using a mortar cannot be done all at once, but little by litte. But in this era, for more practical you can use blender.
For making sambal, the common way is using cobek.
Kecap is not ketchup. Heard same, but of course it’s definitely different. Ketchup is a sauce created from tomato, but kecap is a sauce created from soy. Kecap is black colored.
There are two kinds of kecap, sweet kecap and salty kecap. Sweet kecap use sugar and little bit of salt, and salty kecap not use any sugar but use salt.
It’s quite simple to know which one is sweet or salty kecap. Hehe, of course with taste it, but there’s another way. The sweet kecap is thick liquid. The salty kecap is like water. So, if you want to check it before cooking, just shake it softly a while.
There are some ways to using kecap. You can use it for cooking, or directly pour onto the food.
In Indonesia I like using two brand of kecap.
Kecap ABC, its taste good for topping of the food. This kecap isn’t too sweet.
Kecap Bango, this kecap has good black color, but too sweet. But if you use it for cooking, your food will looks… looks… fashionable, hehehe… :-p
There are two kinds of kecap, sweet kecap and salty kecap. Sweet kecap use sugar and little bit of salt, and salty kecap not use any sugar but use salt.
It’s quite simple to know which one is sweet or salty kecap. Hehe, of course with taste it, but there’s another way. The sweet kecap is thick liquid. The salty kecap is like water. So, if you want to check it before cooking, just shake it softly a while.
There are some ways to using kecap. You can use it for cooking, or directly pour onto the food.
In Indonesia I like using two brand of kecap.
Kecap ABC, its taste good for topping of the food. This kecap isn’t too sweet.
Kecap Bango, this kecap has good black color, but too sweet. But if you use it for cooking, your food will looks… looks… fashionable, hehehe… :-p
Oh God, I love this food. Actually this is not a standalone food, this is sauce. Sambal is a complementary food for another food, has a core from chili, and of course, its hot!
There’s many way to make sambal, and there’s thousand recipe of sambal. Some of them very known, some deeply secrets. Secrets? Yeah, sure it does, until now I don’t know what is the real recipe of Sambal Ijo, do you know? Tell me please….
Taste the hot experience and feel free to make it in my-Indonesian-food!
If western use fork, knife, and spoon, if Chinese and Japanese use chopsticks, Indonesian use their natural eating utensils, their hand.
Oh yeah, that’s Indonesian. This eating manner created from thousand years ago. But, depend on the culture in each of Indonesian places, there’s some difference in other.
This manner so stick into Indonesian culture and do you know? Some Indonesian said it’s not fells good and don’t give much of pleasure when they use eating utensils. Oh yeah, but of course for watery food such soto or sop, of course they use spoon. Hm…
The good manner to eat is using your 3 fingers. There are Thumb, middle finger, and index finger. Even many Indonesian use their 5 finger, this way is the best manner.
For ripping the food, place your index finger to the food, hold the food with thumb and middle finger, and then rip it.
Don’t use your both hand to eat! When you eating, there are some kinds of situation, lesehan or at the table.
When you in lesehan situation, hold the plate with your left hand, and use your right hand to eat.
When you in sitting in front of the table, you can put your left hand holding the side of the plate, and use your right hand to eat.
Ah… if you have ever gone to Indonesia, maybe you will ask to yourself why you given a small bowl with water inside did. Don’t drink it! It’s pretty silly if you do drink those. It’s named kobokan, place for you to wash your hand before and after eating. Sure you can use the sink, but, before you go to the sink, use kobokan first.
Before you eating, you just dip your finger to the kobokan. After you eating, you can put your hand into there.
Oh yeah, Indonesian don’t recognized what is desert, main course, or everything in eating steps. They just put all of the food onto the table, and it’s your turn to eat what you want.
Happy eating!
Oh yeah, that’s Indonesian. This eating manner created from thousand years ago. But, depend on the culture in each of Indonesian places, there’s some difference in other.
This manner so stick into Indonesian culture and do you know? Some Indonesian said it’s not fells good and don’t give much of pleasure when they use eating utensils. Oh yeah, but of course for watery food such soto or sop, of course they use spoon. Hm…
The good manner to eat is using your 3 fingers. There are Thumb, middle finger, and index finger. Even many Indonesian use their 5 finger, this way is the best manner.
For ripping the food, place your index finger to the food, hold the food with thumb and middle finger, and then rip it.
Don’t use your both hand to eat! When you eating, there are some kinds of situation, lesehan or at the table.
When you in lesehan situation, hold the plate with your left hand, and use your right hand to eat.
When you in sitting in front of the table, you can put your left hand holding the side of the plate, and use your right hand to eat.
Ah… if you have ever gone to Indonesia, maybe you will ask to yourself why you given a small bowl with water inside did. Don’t drink it! It’s pretty silly if you do drink those. It’s named kobokan, place for you to wash your hand before and after eating. Sure you can use the sink, but, before you go to the sink, use kobokan first.
Before you eating, you just dip your finger to the kobokan. After you eating, you can put your hand into there.
Oh yeah, Indonesian don’t recognized what is desert, main course, or everything in eating steps. They just put all of the food onto the table, and it’s your turn to eat what you want.
Happy eating!
Of course, every type of food in Indonesia is different. Indonesia has thousands of unique places, unique culture, and unique recipes.
Middle Java
Trend Food: Gado-gado.
Food Characteristics: Sweet.
West Java
Trend Food: Lalap.
Food Characteristics: Spicy and little salty.
North Sumatra
Trend Food: Rendang
Food Characteristics: full of fat, oily, spicy and hot.
Middle Java
Trend Food: Gado-gado.
Food Characteristics: Sweet.
West Java
Trend Food: Lalap.
Food Characteristics: Spicy and little salty.
North Sumatra
Trend Food: Rendang
Food Characteristics: full of fat, oily, spicy and hot.
Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan Puso in Cebuano), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains begin to expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to
satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
In my experience, I've eaten Ketupat Kandangan, a Banjarmasin Traditional Food. Yummy!
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
In the Philippines, Puso weaving, the weaving of the wrapper of puso, is an ancient Cebuano art. The more popular shapes are binaki (using double strips), binaba (in the shape of a mouth), and kinasing (in the shape of a heart), but there were also other varieties now forgotten, named after their shape. Some of these were the following:
(wikipedia)
satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
In my experience, I've eaten Ketupat Kandangan, a Banjarmasin Traditional Food. Yummy!
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
In the Philippines, Puso weaving, the weaving of the wrapper of puso, is an ancient Cebuano art. The more popular shapes are binaki (using double strips), binaba (in the shape of a mouth), and kinasing (in the shape of a heart), but there were also other varieties now forgotten, named after their shape. Some of these were the following:
- linangbay (crab)
- binaobao (turtle)
- linalaki (masculine)
- binabaye (feminine)
- binituon (star)
- tam (fat)
- sinako (sack)
- bunga gapas (fruit of cotton)
- bayobayo
- tinikod (heel)
- binairan (sharpening tool)
- pinawikan (turtle)
(wikipedia)