Resep Wedhang Ronde (Indonesia verse)

Wedang Ronde, Sangat ENAK disajikan saat cuaca dingin atau musim hujan. Minuman Wedang Ronde akan menambah hangat suasana berkumpul keluarga.
Bahan Ronde :
- Tepung Ketan 250 gram.
- Jahe 1 bh., memarkan.
- Sereh 2 btg, memarkan.
- Kacang goreng tanpa kulit.
- Air 1 lt.
- Gula pasir secukupnya. 

Cara Membuat Wedang Ronde :
1. Membuat wedang : Rebus air dengan gula, sereh dan jahe, sampai mendidih, matikan api.
2. Uleni tepung ketan dengan air matang hangat sedikit demi sedikit sampai adonan bisa dibentuk.
3. Dibagi 3 bagian satu tetap putih, yang satu bagian warnai merah sedikit, satu warnai hijau (daun suji dan daun pandan ditumbuk beri air sedikit disaring). Lalu bentuk sebesar biji kelereng.
4. Didihkan air dalam panci. Masukkan bulatan-bulatan tepung ketan atau ronde masak sampai mengapung angkat.
5. Masukkan bulatan ronde ke dalam air wedang.
Cara penyajian : Hidangkan dalam mangkuk ronde ditaburi dengan kacang goreng.
Sedap dan hangat apalagi waktu musim hujan..!!

PISANG GORENG

Pisang goreng (fried banana in Malay/Indonesian) is a snack food mostly found throughout Indonesia, Malaysia, and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" (banana fritter). It is consumed as a snack in the morning and afternoon due to its warm nature in serving.^[1] In Indonesia, pisang goreng is often sold by street vendors,^[2] although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets.
The banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream.^{[citation needed]} Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate. Some argue that it's done to increase the image of the food as it's traditionally seen as food for middle and low income consumers.
In Suriname and The Netherlands this snack is also known as bakabana (meaning baked banana in Surinamese).^{[citation needed]}
Plantain is often used as the batter adds some flavour to the banana. Pisang Raja is a popular kind of banana used for pisang goreng.

Origins

Pisang Goreng was introduced from 1511 by the Portuguese who had banana fritters as a breakfast staple. Prior to the coming of the Portuguese, bananas were never cooked but eaten raw. The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked.^{[citation needed]} In Japan, a similar thing happened and tempura was born

Pisang Goreng in Indonesia

n every region in Indonesia has a recipe Pisang Goreng with a variety of different names. In Bali for example, Pisang Goreng called Godoh Gedang. In Java, called Limpang Limpung . In Sibolga Pisang goreng called Pisang Rakit and at Pontianak called Pisang Kipas.[

Indonesian Culinary

http://www.indonesian-culinary.com/
Welcome to our website where you would find all about Indonesian Culinary. This website gives glimpse to the vast varieties and rich flavours of Indonesian ...

Betutu

Betutu is a famous Balinese dish of steamed or roasted chicken or duck. Betutu is a popular dish because it is highly seasoned and spiced. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.

Side dishes

Common side dishes may include pelecing kangkung, crispy-fried peanuts and sambal terasi.

Popularity

This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. Many Taiwanese tourists who travel to Bali also love this unique dish.

Balinese tastes

In Bali, betutu's tastes and ways of cooking are different according to regions;

• Klungkung’s betutu chicken is stuffed with cooking-spices.
• Gianyar’s betutu is cooked with plantain leaf wrapping.
• Gilimanuk’s betutu is also very popular with its hot and spicy flavors such as garlic, onion, red chili peppers, turmeric, ginger, black pepper, and coconut oil.

Pempek

Pempek, mpek-mpek or empek-empek is a delicacy from Palembang made of fish and tapioca. Pempek is served together yellow noodle with a dark, rich sweet and sour sauce called cuka or cuko (lit. vinegar) and sprinkled with ebi (dried shrimp) powder. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of pempek. One of the most famous^{[citation needed]} types is the kapal selamIndonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists^{[citation needed]} says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecilpempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek). ( (lit. small egg pempek),
According to legend, at around 1617 there was an old Chinese Man who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. The indigenous people, however did not know how to cook the fish properly. During that period, most of the indigenous people simply fried their fish instead of adding in other ingredients to make new dishes. The old Chinese Man mixed in some tapioca and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek, where apek is a Chinese slang for an old man. The food is known today as empek-empek or pempek.
As a local staple, pempek can be commonly found on every street in Palembang, although the most famous outlets^{[citation needed]} can be found on Jalan Slamet Riyadi. Numerous pempek sellers and producers in Palembang use a cheaper combination of fish, which has a strong scent. The best pempek are made of belido^{[citation needed]} fish and are usually more expensive.
Pempek can also be found in other region, especially in major cities in Indonesia. But, the taste of pempek that we found in other region has usually different than pempek in Palembang, because of the ingredients are different. The same ingredients, like fish and flour are scarce or difficult to be found in other region, causing the taste difference. Sometimes pempek in Bangka Island are made from mackerel (tenggiri), while in Jakarta or other city could be made from gurami fish.

Otak-otak Recipe

You can’t keep a good recipe a secret, specially inSoutheast Asia; take fish fillet wrapped in banana leaves cooked with spices for example. Every SEA country has their own version: in Malaysia andIndonesia it’s known as Otak-Otak, in Thailand they prepare a similar dish called Hor Mok that includes an assortment of seafood–fish fillet, shrimp, and squid, and in Cambodia their variation is called Amok.

When it comes to preparing good Malaysian Otak-Otak, be picky about the fish you choose. Red snapper fillet is highly desirable, but you can also use Spanish Mackerel–actually just select your favorite white fish fillet. Otak-Otak could be steamed or grilled. I personally like the grilled version because the burnt smell of banana leaves enhances the flavor… So what if I totally ignored the previous paragraph when I made some Otak-Otak a couple of days ago.
I reinvented this traditional dish to fit what was available to me. I made Otak-Otak Udang (Shrimp) instead of fish. As it’s almost impossible to get banana leaves from the market in Orange County, I improvised and used baking pan instead. I always like my food baked, and hence my Otak-Otak was baked in the oven instead of being steamed in the steamer or grilled over fire. About the spices, who has time to assemble, grind, and blend the rempah (spices)? So I cheated with a can of off-the-shelf red curry paste from Thailand. I was very happy with the end result.
This dish is very easy to make and you should try it too. You can use fish fillet, shrimp, seafood, or even add in some chicken. No matter what you choose, I assure you it will be great.

Otak Otak Recipe: 1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 – 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird’s eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce
Method:
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.

Otak-otak

Otak-otak (Chinese: 鲤鱼包) is a cake made of fish meat. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.

Distribution

Otak-otak can be found in certain places in Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.^{[citation needed]}
It can be eaten as a snack or with bread or rice as part of a meal.

Composition

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture contains fish paste, shallots, garlic, green onions, egg, coconut milk, and sago flour or can be substituted for cassava starch. While in Malaysia, it is a mixture between fish paste, chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.^[1]
While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.
In Jakarta, Indonesia, one could find otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.

Regional varieties

There are different forms of otak-otak originating from different regions.
In Indonesia, it is originated from Palembang, South Sumatra. However, other regions in Indonesia have been populared for their otak-otak as well such as Jakarta and Makasar. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.
Although otak-otak is traditionally made with fish meat, modern versions of otak often utilize crab or prawn meat. Similar Indonesian dish with cooking method employs banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok, and sata that are made of fish paste cooked in banana leaves.