Food of Sumatera

Some place to Find unique food in Indonesia

2008-10-17T15:25:00.000-07:00

Indonesian Famous Food List *yummie..*

Main Course
1. Nasi Goreng (Fried Rice)
2. Sate Madura (Madura Satay, east Java)
3. Soto Betawi (mm... kinda soup, from Betawi etnic in Jakarta)
4. Nasi Gudeg (Gudeg and rice, from central Java)
5. Empek-empek (proceed from Tenggiri Fish, an original food from Palembang, South Sumatra)
6. Sop Buntut (literally: Tail Soup)
7. Nasi Padang (Padang Rice from West Sumatra)
8. Tofu and "Tempe"
9. Chilli souces (many kind. The traditional mostly called as "sambal")
10. Chips (from shrimp chips, rice chips, potatoe chips, etc)

Drinks:
1. Tea
2. Coffee
3. Wedang Jage (Ginger)
4. Sekoteng
5. Coconut water

Cakes:
1. Serabi
2. Lupis
3. Bika Ambon
4. Lapis Surabaya
5. Lapis Legit

Indonesian Food Restaurant/Cafe

Cafe Batavia
Shabby-chic meets colonial elegance
Taman Fatahillah - Jalan Pintu Besar Utara 14 Jakarta 11110
T: +62 21 691 5531 / +62 21 691 5534 / F: +62 21 692 3842

Waroeng Kemang
Jl. Kemang Raya no 12-16A South Jakarta
T: +62 21 719 0371/ +62 21 719 0374

Oriental + Asians

Hazara
Artfully presented North Indian cuisine
Jalan Dr. Kusuma Atmaja No. 85 Jakarta 10310
T: +62 21 3192 5037 / +62 21 3192 5053 / F: +62 21 314 3501

Western

Star Deli
Hollywood-themed restaurant with pools
Jalan Kemang Selatan Raya 5 Jakarta 12730
T: +62 21 781 8649

Bar + Longue + Pubs

Lava Lounge
Red hot trendy bar
Jalan Gerbang Pemuda 3 Jakarta 10270
T: +62 21 570 3470

Jamz Restaurant and Pub
Music for ears and tastebuds
Jalan Garnisun Dalam 8, Karet Semanggi Jakarta 12930
T: +62 21 574 5672 / +62 21 574 5673 / +62 21 574 5674 / F: +62 21 574 5671

Mata Bar
Trendy bar in business district
Wisma Metropolitan II, 16th floor Jakarta 10220
T: +62 21 571 0064

Cafe + Entertainment

Hard Rock Cafe
Brilliant music, delicious food
Jl. MH. Thamrin Kav. 13 Jakarta 10350
T: +62 21 390 3565 / F: +62 21 390 3544

Fashion Café
Fashionable food
Jalan Jenderal Sudirman Kav. 1 Jakarta 10220
T: +62 21 574 4488 / +62 21 574 6223 / F: +62 21 574 5222

Planet Hollywood Café
Flavour of the stars
Jl Gatot Subroto Kav. 16 Jakarta 12930
T: +62 21 526 7827 / F: +62 21 520 7384

therefore you dont have to go to every provincy in Indonesia to find an unique food. Because,In some place in Jakarta,its placed in many offer with the same taste.

Empek-empek From South Sumatera

2008-10-17T15:24:00.000-07:00

Empek-empek is a fish cake mixed with sweet, hot, and sour sauce. It is a local dish from south Sumatera, empek-empek Palembang. You can have the fish cake fried after it is boiled or just boiled. This recipe is my own version of this local dish. Making empek-empek is such a tedious work and takes a lot of time. Though the place I live is not too far away from south Sumatera, it’s not easy for me to just fly there and buy empek-empek so I have make empek-empek on my own.

There are 2 versions of empek-empek Palembang that are so famous; empek-empek kapal selam (this one is with whole egg filling) and just ordinary empek-empek (this one is mixed with coconut milk and no filling). I like them both equally, but unfortunately, to make empek-empek kapal selam takes a lot of time and patience and I don’t have both…J . Since I do not have time and patience, I try to simplify the steps of making this dish and I choose empek-empek mixed with coconut milk and no filling.

Empek-empek ingredient:

500gr Tenggiri fish paste
200gr sago flour/tapioca flour
3 tbsp wheat flour
250ml coconut milk
4 egg whites
50gr shallots – slice into small and thin pieces, then fry.
10gr salt or just enough to taste
1 tsp pepper or just enough to taste
1 tsp salty soya sauce

Sauce ingredient:

700ml water
150gr palm sugar/Malacca sugar
5 tbsp clear vinegar
5 garlics
3 red chillies
2 chilli padi
50gr dried shrimp – use food processor to grind until smooth.
Salt and sugar to taste

Cucumber (cut into small pieces) and yellow noodle or spaghetti to serve the empek-empek.

To make Tenggiri fish paste:
Take out the bones and the skin from Tenggiri fish. Use only the meat of the fish, put into an electric blender and blend it until smooth and turn into Tenggiri fish paste.

To make empek-empek:

Mix egg whites using a mixer, then add coconut milk little by little while mixing, then add salt, pepper, soya sauce, fish paste (little by little), fried shallots, the sago flour, and the last one is the wheat flour while keep on mixing without a mixer until all ingredient are finely mixed together.
Cover and put aside for about 10-20 minutes while you prepare the water in the pot to boil the mixture you made before. Bring the water to boil.
Once the water is boiled, take the mixed ingredient and use a table spoon to scoop it out one at a time and drop it into the boiling water. Keep doing that until you finish scooping all the mixture. The spiky shape is a natural shape that is created when you scoop the mixture.
Once the empek-empek is cooked, it will float.
Take out all the floating empek-empek and put in a plate.

To make the sauce:

Bring the water to boil. While waiting for the water to boil:
Peel off the garlic skin, cut into 2 or 3 pieces.
Cut the chilies into 3 pieces.
Put into food processor to grind them until smooth and mixed.
Put the mixture of garlic and chilies in the boiling water, add the vinegar, palm sugar, a little bit of dried shrimp, sugar, and salt, and mix them together.
Once it boils, switch off the stove and filter it to a container.

To cook the spaghetti:

Bring 700ml water to boil.
Put the spaghetti and salt to taste.
Bring to boil for about 15 minutes until the spaghetti softens.
Drain the water.

To serve:

1. Deep fry the cooked empek-empek until golden brown then cut into small pieces and transfer into a bowl.
2. Add the yellow noodle/spaghetti.
3. Add the small pieces of cucumber.
4. Pour the sauce just enough to sink all the empek-empek in the bowl.
5. Put a little bit of dried shrimp on top.

Voilà! Fuih… You finally finish making empek-empek. I’ve told you before that this dish takes a lot of time and your patience. I hope you like it.

SOTO ACEH

2008-10-17T15:17:00.000-07:00

Bahan :

750 ml santan, dari sebutir kelapa

500 gr daging sapi, potong dadu kecil

2 bh tomat, iris-iris

2 btg serai, ambil bagian putihnya, memarkan

4 lembar daun salam

2 btg seledri, iris halus

2 bh jeruk nipis, peras

2 sdm bawang goreng, untuk taburan

3 sdm minyak, untuk menumis

Bumbu Halus

1 sd ketumbar, sangrai

4 butir kemiri

1 sdt merica bubuk

8 buah bawang merah

3 siung bawang putih

1 ruas jari jahe

Garam secukupnya

Cara Membuat :

Tumis bumbu halus sampai harum. Masukkan daging sapi. Aduk-aduk hingga berubah warna. Tuangkan santan. Masukkan serai dan daun salam.

Masak sambil diaduk-aduk hingga mendidih. Angkat. Buang serai dan daun salam.

Sajikan soto daging dengan irisan tomat, bawang goreng, daun seledri dan air jeruk nipis.

Untuk 10 porsi

Semur ayam sumatera

2008-10-17T15:13:00.000-07:00

Penampilannya mirip rendang ayam, tetapi semur ayam racikan Rahmayeni ini rasanya unik. Ada rasa pedas, manis dan gurih sekaligus. Rasa gurih ayam dan kelapa yang harum membuat semur ini sangat enak dan dijamin membuat Anda ingin tambah lagi dan lagi!

Bahan:

1 ekor (900 g) ayam negeri, potong 8-12 bagian

2 siung bawang putih, iris halus

2 bungkus Bumbu Inti Kokita B

2 lembar daun salam

2 butir cengkeh

1/2 sdt pala bubuk

1/2 cm kayu manis

1/2 sdt jintan bubuk

1 sdt garam

1/2 sdt gula pasir

1 sdm air asam Jawa

5 sdm kecap manis KOKITA

200 ml air

100 g kelapa, parut, sangrai sampai kering, tumbuk halus

Cara membuat:

Goreng ayam dalam minyak panas hingga kuning kecokelatan dan kering. Angkat, tiriskan.

Panaskan 2 sdm minyak, tumis bawnag putih hingga harum, tambahkan bumbu Inti Kokita dan bumbu lainnya. Aduk hingga harum.

Masukkan ayam goreng, aduk hingga rata.

Tuangi air, masak hingga mendidih dan air hampir habis.

Masukkan kelapa parut, aduk hingga rata dan bumbu kering.

Angkat. Sajikan.

Untuk 6 orang

Martabak Telor and Bandrek, From Berastagi-North Sumatera

2008-09-24T17:33:00.000-07:00

Evening is the best time to savor various North Sumatra dishes in Pasar Kaget, a market that opens nightly along Berastagi main street. Among the interesting dishes are martabak and roti canai, both of which bore heavy Indian influence. Indian are not the dominant ethnic group in the province, but they have definitely left their mark in North Sumatra culinary scene. Among several stalls selling such food is Aboy’s restaurants , named after its owner. It offers martabak telor , roti canai, and Indian-style fried rice.

For drinks, you can enjoy a glass of milk tea or try Berastagi’s favorite beverage: bandrek. It is similar to bandrek common in java, a mix of milk and ginger that warms the body, perfect remedy for the cold weather typical of a place standing 1,400 meters above sea level. Across Berastagi, bandrek is an everyday beverage and the pride of locals.

It may be a bit puzzling why a popular beverage in Java, especially West Java, ends up wiyh the same popularity in Berastagi. Local tales have it that bandrek was introduced some decades ago by a Javanese who opened the first warung (similar to café but with a simpler setup) serving bandrek. Back the, the drink is virtually unknown in Berastagi, but because bandrek suits cold climate, its popularity took off at once. Presently, almost anyone visiting the city will feel obliged to try the beverage. In fact, bandrek has become synonymous with Berastagi.

Rendang, from Padang-West Sumatera

2008-09-24T16:28:00.000-07:00

Indonesia have thousands of Island, the second biggest Island is Sumatera. Sumatera is divided into six Provinces, and one of them is West Sumatera. There is a famous city at this province named Padang City.

Besides richness of customs and many good destinations, Padang has hundreds of food recipes. If you visiting Padang City one time, don't forget to taste The Padang Cuisine. Padang Cuisine one of the famous Indonesian culinary.

Padang was famous with the spicy foods that is Rendang, base material rendang from egg or meat and red pepper.

I am sure after having a meal Rendang your sight will be more bright, and you can refresh your mind.....of course after that you can do your activity with fresh, fresh.... hah!

Here is complete recipe:

For 4 portions serving:

- ¼ kg. Meat
- 4 cloves red onion
- red pepper (as your desire)
- chili (as your desire)
- 3 cloves garlic
- 4 - 5 cloves candlenut
-1 stick lemongrass
- 3 pcs lemon leaf
- 1 clove ginger plant
- salt
- sugar palm
- Flavoring
- vegetable oil
- coconut milk

Cooking instructions:

Slice meat as your desire and then clean it.
Boiling water then put meat inside and let it boil for 15 minutes
Raises meat (in order it more tender)
Pound all of ingredients or spices except lemongrass, lemon leaf and ginger plant.

Fry all of ingredients, put inside lemongrass, lemon leaf and ginger plant let it up to good smell, then put meat inside pour coconut milk sufficiently.

Cooking its up to water shrink, then rendang spicy ready for serving.