Another Story of Lemper and Javanese

For the Javanese, lemper own philosophical value as a symbol of brotherhood, this arises from the nature of the sticky glutinous reflects brotherhood among human individuals who belong together.
In celebration event, lemper shown promise of impending fortune. People who have the hope of the coming celebration of fortune that will stick for holding the event.
In Yogyakarta, there is a tradition of eating lemper unique. This tradition is held on Wednesday celebration Wekasan Pungkasan or Wednesday.Lemper parading giant In Ritual Wednesday Pungkasan
Lemper parading giant In Ritual Wednesday Pungkasan
In Plered area, Bantul, there is a village called Wonokromo. Village that always carry the tradition Pungkasan Wednesday. Wednesday means Wednesday, and Pungkasan or wekasan means the last. So, on Wednesday Pungkasan is the last Wednesday in Sapar in the Islamic year.
For the local community, this celebration is considered sacred and important. For, on that day is believed to be a meeting of Sri Sultan Hamengkubuwono I with Kyai Faqih Usman, a famous Islamic scholars in Yogyakarta.
The event was held as an expression of gratitude to God Almighty. And, at the height of the event, held lemper giant carnival. Lemper diameter of 45 cm and a height of 2.5 m was taken from the mosque Wonokromo towards Wonokromo Village Hall.
Carnival begins with the Yogyakarta palace guard of soldiers. After that lemper giant, followed by rows of folk art and other art sholawat peal.
After the parade finished, lemper distributed to the invitees and contested by the public. Lemper giant was considered a blessing for those who bring home.
Fill lemper this time all kinds, there floss, beef or chicken. But not many people know that the contents lemper originally came from young coconut meat called gebingan.
In the old days the price of beef is expensive, so the contents lemper made from young coconut cooked like srundeng (a sort of shredded coconut). Along the development era, replacing the contents lemper with beef or chicken mill follow the tastes of the general public. To be more practical, maker of replacing the contents with shredded packaging.
Now we know lemper with a wide variety, not just solely with banana leaf packaging, but also with plastic packaging or spring roll skin. It is not exclusively steamed but can also be burned in order to add aroma appetizing.

 

Source : Atikofianti

The History of "SATE" ( Satay )

"Although Thailand and Malaysia considers this dish are the property of their homeland satay true in Southeast Asia is Java, Indonesia. Here satay developed from adaptation kebab India brought by Muslim traders to Java. In fact India can not recognize as its origin as this dish is the influence of the Middle East. "

- Jennifer Brennan (1988)

satay has become widely popular food in many parts of the world, it makes people interested to know the origins of this popular dish:

 The word "satay" or "satai" probably derived from the Tamil language. Satay allegedly created by street food vendors in Java around the beginning of the 19th century, based on the fact that the sate became popular around the beginning of the 19th century along with the increasing number of immigrants from Arab and Muslim immigrants Tamil and Gujarati from India to Indonesia. It is also the reason for the popularity of the use of mutton and lamb satay as a material preferred by people of Arab descent. In the tradition of Indonesian Muslims, Eid al-Adha, or feast of sacrifice is a special event. On the feast of sacrifice is abundant and distributed sacrificial meat to the poor and needy. Most celebrated by jointly grilling skewers of meat goat, sheep, or cows.Another theory proposes that the origin of the word comes from the term satay Chinese Minnan-sa tae tub (三疊 肉) which means three pieces of meat. [Citation needed] However, this theory is doubtful because traditionally satay consists of four pieces of meat, not three. And number four is considered not a number that brings good luck in Chinese culture. Indonesian Chinese citizens also adopt and develop according to their tastes satay, pork satay is served with pineapple sauce or sweet soy sauce with the addition of spices Chinese, so Chinese satay taste like grilled meat dishes typical Chinese.From Java, satay spread throughout the archipelago which produces diverse variations of satay. At the end of the 19th century, the sate has crossed the Strait of Malacca to Malaysia, Singapore, and Thailand, brought by nomads Java and Madura, which began trading satay in the neighboring country. In the 19th century the term satay move along with the displacement Malay settlers from the Dutch East Indies to South Africa, there satay known as sosatie. The Dutch also brought this dish-and many other typical Indonesian dishes-to the Netherlands, up to now the art of cooking Indonesia also give effect to the art of cooking the Netherlands. Satay chicken or pork satay is one of the side dishes are served in a dish Rijsttafel in the Netherlands.

Source : wikipedia & resep buntik

The History : Rendang ( 1rst from World's 50 Most Delicious Foods )

 1rst from World's 50 Most Delicious Foods by CNN

Almost everyone who lives in Indonesia know what rendang, considering the number of Padang food stalls scattered throughout the archipelago. But is there any among us who know about the history of the cuisine typical of Padang rendang this? Rendang is a traditional food from West Sumatra, precisely Minangkabau, which is made of beef covered with a spicy seasoning blend.
Rendang historyRendang is rich spices dishes with meat as basic materials. Rendang also use Karambia (coconut milk) and a mixture of spices typical of mashed like chilli, galangal, ginger, turmeric, garlic, and other spices. The uniqueness rendang is a natural spice that is used has antiseptic properties, so it can be useful as a natural preservative. Other spices are also known to have strong antimicrobial activity, and not surprisingly, the rendang can last for months. For cooking rendang sauce until completely dry, the process will spend about eight hours.

Search on the history of rendang will bring us to one of the areas in the western part of Sumatra, the Minangkabau. For the people of Minang rendang has become a part of their culinary life since the days of their ancestors. For history when the first rendang created its own, unfortunately not many written evidence can be found. One of the allegations that emerged among researchers is that these snacks have emerged since the Minang people hold their customary event for the first time. The beginning of the history of typical Padang rendang dishes sounded everywhere may occur due to the art of cooking continues to grow from Riau, Mandailing, Jambi, even down to the Negeri Sembilan state which is a federation of Malaysia because of Minang people who live there.
Notes on rendang as a traditional food of the Minangkabau region discovered in the early 19th century, but Gusti Anan, a historian from the University of Andalas in Padang have alleged that rendang has begun to emerge since the 16th century. This he concluded from the records of the 19th century literature where it is written that the land Minang people often travel to the Strait of Malacca to Singapore. The journey they went through the waterway and could take approximately one month. Given the absence of villages along the journey, the nomads must have been preparing some food that will hold up a long time, and the food that is rendang. Gusti also surmise that the opening of a new village on the east coast of Sumatra to Singapore, Malacca and Malaysia by the Minang community in the 16th century also include rendang as their food because the trip took months.
Aside from the historical record, the history of typical Padang rendang dishes can also be found in the diary of Col. Stuers who in 1827 wrote about the culinary and literary. On the recordings often appear implicitly description culinary allegedly led to the rendang and written term food blackened and burned. This, according to Gusti, is one method of preservation is usually done by people minang. Rendang is derived from the word "merandang," which is to cook slowly dried coconut milk until it is matched with rendang that it took a long time to cook until the sauce is dry.
Rendang history can not be separated by the arrival of people from Arabia and India in the west coast of Sumatra. It is believed that in the 14th century, many Indian people who live in the area Minang, and condiments and spices have been introduced by these people. There are also allegations say that the curry dishes that have become typical Indian food and was introduced in the 15th century on the basis of the area Minang rendang itself. It is quite possible given the trade contracts with India at that time. Heir to the throne Paguruyung also opens the possibility that rendang curry which is further processed. What makes it different is rendang properties drier, so it can be much more durable when compared with curry.
Padang rendang dishes typical remained dead until now, it becomes even more popular with the proliferation of Padang food stalls in every corner of the city in the archipelago. Although known for its shape made of meat, it turns out there are many other variations such as rendang rendang chicken, duck, liver, eggs, lung, and swordfish. There was also rendang suir derived from Payakumbuh. What distinguishes ordinary rendang rendang suir with chicken or beef is used, the fiber will disuir meat into small pieces.
Philosophy Behind RendangThe food is typical Padang rendang as traditional cuisine has a respected position in social life in Minangkabau. This is because the materials rendang maker has its own meaning. The first ingredient is dagiang or beef which is also the main ingredient symbolizes niniak Mamak and bundo Kanduang, where they will give prosperity to the child and the child's banana nephew. The second ingredient is Karambia or coconut, symbolizing the intellectuals or the Minang language called Cadiak Clever, where they glue together groups and individuals. The third is Lado or sauce as a symbol of the scholars are firm and spicy in the teaching of religion. The last ingredient is cooking or seasoning, symbolizing individuals where each individual has their own role to promote live in groups and are the most important element in social life Minang community.
A few brief information about the history of the dishes / foods typical Padang rendang worldwide, may be able to add to the knowledge of friends all about the history of the traditional dishes that exist in Indonesia. Let's together keep and preserve our culinary wealth that we have, especially in this case cooking / food rendang. Do not let the legacy of our ancestors is hijacked by other countries, such cases never happened before.


Source :
PortalSejarah.com
  

The History : Lumpia / Loenpia Semarang

Lumpia Semarang (or loenpia semarang) is a kind of food rollade containing bamboo shoots, eggs, and chicken or shrimp.
The taste of lumpia Semarang is a fusion between Chinese and Indonesian flavors because it was first made by a Chinese descent who is married to an Indonesian and settled in Semarang, Central Java. The food started in Semarang sold and is known as the Games GANEFO held during the reign of President Soekarno.

Wiki said :
Lunpia or sometimes spelled as lunpia (Hanzi: 潤 餅 / 润 饼, OJP: Lun-piáⁿ, hanyu pinyin: Run bǐng, English: long pia) is a kind of traditional Chinese snacks. Said spring rolls came from the Hokkien dialect pronunciation runbing in the dialect of the North. And in Khek language or Hakka, Lumpia called Pokppya (pokpia).
The spring rolls consist of a thin sheet of wheat flour is used as a wrapper fields generally are bamboo shoots, eggs, fresh vegetables, meat, or seafood.
In Indonesia, known as typical snacks lumpia Semarang with the procedures of manufacture and materials that have been adapted to local traditions.

Today, there are six types of spring rolls semarang with a different taste. The first stream of Gang Lombok (Siem Swie Kiem), a second stream of Jalan Pemuda (deceased Siem Swie Hie), and the third stream of Jalan Mataram (late Siem Hwa Nio). The third stream is derived from a family of Siem Gwan Sing-Tjoa Po Nio which is law and only daughter of the creator of lumpia Semarang, Tjoa Thay Yoe-Wasih and the last one is the spring rolls Street Tanggamus (Ny. Mechtildis Tyastresna Halim) lumpia her round and savory
The fourth stream is the number of former employees of the spring rolls Street Youth, and the fifth is the flow of people with a background in the culinary hobbies that make spring rolls with prescribed learning outcomes of the spring rolls were already circulating.
The oldest generation of today, which is the third generation of Siem Swie Kiem (68), remained faithful to serve its customers at the kiosk inherited from his father (Siem Gwan Sing) in Gang Gang Lombok Lombok 11. The specialty spring rolls, according to a number of fans who had met at the stall is the concoction shoots odorless, also a mixture of egg and shrimp is not fishy.
The fourth-generation artificial spring rolls can be obtained at the kiosk spring rolls alias Siem Siok Ms Lien Lien (43) at Jalan Jalan Pemuda and Pandanaran. Ms. Lien continue the stall of his late father, Siem Swie Hie, who is the brother of Siem Swie Kiem, at Jalan Pemuda (Gang mouth Grajen) while opening two branches in Jalan Pandanaran

.
Ms Lien peculiarities of spring rolls are contents that added chicken meat concoction. When the beginning of the effort to continue her late father, Ms Lien make three kinds of spring rolls, namely spring rolls filled with shrimp, chicken spring rolls contents (for allergic shrimp), and a special spring rolls contain a mixture of shrimp and chicken. But, feeling the rush and moreover most buyers like special, now Ms Lien only make one of these, namely the special spring rolls with shrimp mixed content of bamboo shoots and chicken.
The fourth generation, namely children of the deceased Siem Hwa Nio (sister of Siem Swie Kiem) to continue her stall on Jalan Mataram (Jalan MT Haryono) in addition to opening a new kiosk at several places in the city of Semarang. Among the children of the deceased Siem Hwa Nio there also are opening a branch in Jakarta. There is even a grandchild of the deceased Siem Hwa Nio as the fifth generation open spring rolls alone kiosk in Semarang.




In addition to the families of the ancestral creator lumpia Semarang, now many people "outside" which makes lumpia Semarang. They are generally of their former employees. Those with culinary hobby also enliven spring rolls semarang business by creating their own spring rolls, like Lumpia Express, Phoa Kiem Hwa of the Semarang International Family and Garden Restaurant in Jalan Gajah Mada, Semarang.

The History of : Fried Rice ( Nasi goreng )

The fried rice is a food such as rice and stir fried in cooking oil or margarine, usually plus soy sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken, and crackers. There are also other types of fried rice made jointly salted fish is also popular throughout Indonesia.

The fried rice is also known as the national dish of Indonesia. Of the many dishes in the treasures of Indonesian cuisine, only a few can be considered a true national food. Indonesia's national cuisine knows no social class boundaries. Fried rice can be enjoyed simply on roadside stalls, carts peddlers, up to the restaurant and the buffet table at a party.

In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put Fried Rice on second rank in the list of '50 most delicious food in the World 'after rendang. site : http://travel.cnn.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321/

Variation
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 Fried rice in Indonesia and in other countries can have its own variations depending on the area of ​​origin and ingredients or materials used. This variation is usually influenced by food that is commonly used by local communities and herb seasoning influence of neighboring countries, foreign ethnic or cultural influences that innate coming to the country. Several variations of the famous fried rice in Indonesia, among others, are as follows:

    Salted fish fried rice: Use anchovies, one of the variations of the famous in Indonesia.
    Java Fried Rice: Fried rice is usually flavored with chili grind that makes spicy taste. Examples of fried rice Java is fried rice tripe Semarang color is slightly brown with a side dish of tripe, fried rice in Central Java which color is pink with a side dish of vegetables cabbage and shredded chicken, fried rice Surabaya whose color is red-brown with a side dish of sliced ​​omelet and shredded chicken pieces as well as fried rice hometown of Yogyakarta whose color is dark red with a side dish of egg and chicken.
    Fried goat: Using goat meat has a distinctive aroma.
    Fried rice pete: Using bananas as a mixture, the group favored a banana because of its aroma.
    Pattaya fried rice (from Thailand): The fried rice wrapped in an omelette.
    White Fried Rice: Fried rice is to use soy sauce as a marinade so that the color is whitish.
    Fukien fried rice (or Fujian) (not from Fujian) is a fried rice originating from the Canton area, usually served with a sauce on it.
    Singapore fried rice: Not from Singapore, this is a cuisine from the Canton area with yellow curry spice.
    Yangchow fried rice (or Yangzhou): (also called special fried rice) - although named "Yangzhou", fried rice is actually not from Yangzhou area. Usually served with shrimp and grilled meats. Other special fried rice is the famous fried rice with egg.
    Yuanyang Fried Rice: Fried rice served with two sauces. White sauce that first and second red. Sometimes the sauce it was served in the emblem or symbol of Yin Yang Taichi.
    Arab Fried Rice Seed (not derived from Arabic but Indonesian special creations that often use herbs native Arabs as part of the main ingredients). Generally use mutton and wear lots of cumin and herbal / medicinal plants are good for health.
    Fried Rice Japan Ashita (not from Japan but special creations Indonesia). Japanese fried rice called because wearing Ashitaba that originated in Japan. Ashitaba is a kind of vegetable health herb is very popular in Japan. The use of this material causes the unique look of fried rice in green leaves. Additional mixtures usually bacon, pickled pineapple, chips belinjo and omelet.
    Many variations of fried rice species that can be found in Indonesia is an expression of the creativity of the Indonesian community in preparing culinary creations with different types citrarasa, both from the influence of the base material of local and international cuisines cuisine influences. 
Presentation
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 Fried rice can be eaten at any time, and many people of Indonesia, Malaysia, and Singapore eat it for breakfast, typically using leftover rice meal the night before. The rice is used to make fried rice has been boiled and allowed to cool beforehand, so that it becomes a reason to wear boiled rice a day earlier.Street vendorA street vendor cooking fried rice in the cart. The hawkers night often down the residential area of ​​Jakarta.Although the majority of Indonesian citizens make fried rice for breakfast, the food is also a popular choice to eat late at night are sold by street vendors, stalls, and vendors carts are often down residential areas in Indonesia. The fried rice is always cooked directly according to the order per serving, because it usually will ask the cook fried rice spiciness level to the buyer; regular, medium, spicy or very spicy. The level depends on the amount of sauce or pepper given later. Sometimes also serving fried rice cooked in large quantities at once if the fried rice with the same level of spiciness was booked at the same time.Cooks may also be asked about the eggs; mixed with rice or separated as an egg (fried) or omelet (omelette). The term special-made egg fried rice meant the use of two eggs per serving, one mixed with rice and another one cooked separately in the form of an omelette or fried egg. In addition to fried rice, cart vendors usually also provide fried noodles, boiled noodles, and fried Shahe fen.RestaurantFried rice breakfast at a hotel in Solo, with papaya juice and black coffee Java.Fried rice is one of the popular food in restaurants Indonesia or Asia. Food is often served for breakfast in hotels Indonesia. At the restaurant, the food is served as a main dish include eggs, fried chicken, satay, vegetables, sea foods such as fried shrimp or fish, and crackers. In the shop, if the name fried eggs plus special fried rice. [Citation needed] The fried rice is usually sold with fried noodles by street vendors. They sell the usual fried rice with little pieces of fried chicken, scrambled eggs, vegetables, and cucumber.Some special fried rice restaurants providing their own versions, such as Nasi Goreng Pete Goat, Teri Medan Nasi Goreng, Nasi Goreng Aceh, or Shrimp Fried Rice.Grocery storeA number of fried rice seasoning brand sold in supermarkets, such as Sajiku-Ajinomoto, Royco, and Kokita. Fried rice seasoning spice paste fried rice is poured after frying instant white rice. Today, modern grocery stores such as 7-Eleven and Lawson operating in Indonesia also offers a package of frozen fried rice that warmed using a microwave to take home.NetherlandsIn the Netherlands, the Indonesian cuisine is common because of the historical colonial ties with Indonesia. Indonesian migrants provide Indonesian cuisine to eat in the restaurant or taken home. Version of fried rice to take home easily found in supermarkets. Store Chinese takeout and restaurant also provide fried rice, plus a wide selection of Indonesian cuisine, but with herbs Cantonese. In Flanders, the name of fried rice is often used to refer to style fried rice of any Asian country.CultureThe fried rice is the title song Tante Lien, "Mij Maar Geef Fried Rice" (Give me fried rice alone) recorded in 1979. This song demonstrates the culinary historic relationship between the Netherlands and Indonesia and describe how rindunya those breeds Indo (Eurasian) that settled in the Netherlands with Indonesian cuisine.The fried rice is part of the dinner menu Barack Obama on his state visit to Indonesia in 2010, which helped it praise deliciousness together meatballs and chips.