Mang Kabayan, Sundanese Cuisine

Sundanese cuisine delicacy delicious and fun atmosphere that made me go back and visit this restaurant. Mang Kabayan in accordance with its name and its motto "Typical food, ambiance Khas", this restaurant shows a typical Sundanese atmosphere, where the building using bamboo and booth, visitors can choose a seat or a seat lesehan usual, we also seemed to enjoy the atmosphere of Sundanese cuisine beautiful countryside.

While on a trip to Cibubur, delicacy of fried carp, know the contents of chilli and rice lead suddenly warm nan fluffier already pictured in the eyelid, I can not wait to taste it to immediately Sundanese cuisine, although the location is spelled out quite far from my house.

Mang Kabayan name reminds me of innocent witty characters from folk tales of West Java, a man with a sling-colored sheath with a red plaid cap, which became the symbol of this restaurant, which we can see pulling this legendary figure in the diner. Mang Kabayan with a friendly welcoming the visitors home to eat, as he saluted Wilujeung Sumping.

Fried carp became one of the most favorite food in this restaurant, hmmm ... Kriuk Kriuk ... delicious, especially with sambal dicocol sudden new pulverized when ordered, the level kepedasannya quite spicy, use some green chili sauce, if it does not like spicy, can tell abruptly ordered sambal when this is adjusted for our tastes.

Know the contents of a portion of the seductive, with a crispy batter and crispy on the outside, and filled with shrimp and various vegetables, hmm ... delicious.

A friend who loves the chicken fried rice lead to order complete, includes fried chicken, a piece of salted fish, tiny cakes, tofu, tempeh. Seeing friends who so heartily enjoyed fried chicken, with no hesitate, I would ask for a piece of fried chicken pieces, it feels really solid, absorbs seasonings and meat feels tender, especially with sambal sudden dicocol.

It was none the less, if we enjoy Sundanese dishes, without enjoying the fresh tamarind vegetables, containing corn, papaya, jackfruit, melinjo and peanuts, tamarind hmm ... a typical vegetable freshness.

Since I have not tasted pete burns, pete burns when looking at the menu, I immediately ordered it. Petenya feel fluffier and crisp, especially when grilled bananas dicocol with chili sauce or mango sudden, it feels really good. Mangganya sauce, quite spicy with a slightly sour flavor typical of mangoes.

When glancing at the next table who ordered a variety of cooking sauces, namely carp saosan Padang sauce, sweet and sour carp, shrimp, oyster sauce, shrimp fried flour and a variety of fresh squid and Karedok. Wow .. This dish must be tested on subsequent visits.

Sundanese cuisine delights, it seems less than complete if you do not drink ice Dawegan, namely coconut ice served with coconut, fresh young coconut water feels in the throat, there are also other beverages such as ice cendol, ice mix, oil and various fruit juice kopyor .

Mang Kabayan atmosphere of the restaurant was pretty crowded at night, almost every seat was filled, it is advisable to make reservations in advance especially for those wishing to enjoy dinner with lesehan atmosphere.

Please enjoy a delicious variety of Sundanese cuisine.



source:http://www.infomakan.com

Ma Uneh, Enjoyment Khas Sunda Cuisine

Of the many restaurants serving Sundanese buffet way, this is the place to eat typical Sundanese that have been around a dozen years ago. Stick with the concept ever, able to compete among an increasingly modern Sundanese restaurants mushrooming. Ma Uneh name, taken from the name of the founder of this diner. Initially Ma Uneh stalls are food stalls for students, with a growing era became Ma Uneh diner for the family. Nostalgia is often used as a place that was once their college in Bandung. And remain in demand as a compelling kelezatannnya.

Ma Uneh shop menu is not really much different from other Sunda diner menu. There was fried chicken, fried tofu, fried brains, a wide range Pepes, until the bananas and jengkol exists. And that certainly should not be missed of course hot sauce and fresh vegetables. Nevertheless, it may be compared with another. Moreover, compared with a modern restaurant, taste cuisine Ma Uneh much more enjoyable.

What to try if you ate at Ma Uneh is jeroannya and sambel dadaknya menu. For those who like jengkol, he said jengkolnya also delicious stew. Unfortunately I can not describe what kind of pleasure because I do not like jengkol. If it happened to lunch at Ma Uneh also try haremis menu, a kind of small clams sauteed with spices.

Ma Uneh open every day except Friday. Location in Jl. Pajajaran Bandung, in addition to Melinda Hospital. If the afternoon, a little food stall inside the hall. If they open the night cart five feet at the curb. The day or night, same owner. The difference is the price the day a bit more expensive than the open evenings. If it's feeling, just delicious.


source:http://langsungenak.com

Eggs crust, or the Sunda Betawi Food?

Who is not familiar with the crust of the egg? Snacks are not only typical Betawi favorite people in Jakarta, outside Jakarta residents are fond of snacking too much like scrambled eggs this.

It was delicious not be separated from the materials used, namely white sticky rice, chicken eggs, fried dried shrimp dried up like abon, and also added red onion and fried, then given a refined form of the spice roasted coconut, red chilies, kencur, ginger , pepper, salt and sugar to add taste delights.

Today, the original hawker Betawi is increasingly difficult to find. On ordinary days, egg crust can be found in some tourist attraction like Setu Babakan, Jagakarsa, South Jakarta and Forest City Srengseng, West Jakarta. At certain moments, such as the Anniversary of Jakarta, egg crust can be found at the Jakarta Fair, Kemayoran, Central Jakarta.

But the question arises, this egg crust or Sunda Betawi original hawker? Because, the majority of traders egg crust that existed in Jakarta Fair (now Jakarta Fair Kemayoran) is the origin of the Sunda, West Java. Because the egg in the crust crowd PRJ traders use Sundanese discussed when talking with friends seprofisinya. "Food of the Betawi kok that selling the Sundanese," the word that comes out of one of his buyers.

Ironic indeed crust egg merchant or manufacturer in Jakarta Fair area is dominated by traders from the outer crust of terror like from Garut Jakarta and Bandung. "Of the approximately 400 merchants in PRJ egg crust, almost the entire people of Sunda mas," said Hamid, one of the merchants of terror that comes from the crust of Cimahi, Bandung.

Hamid is very shocking confession. Because, as a cash food from Betawi, PRJ seller's crust in the majority of eggs come from Sunda, West Java. While originating from the original only amounting to tens of Batavia. This phenomenon is proved, the seller's crust egg increasingly desikit Betawi origin because there are no children and grandchildren who continue the business or because heredity is displaced by the modern food from outside, such as fast food and so forth.

Doubts are increasingly evident with the explanation Asep Ruslan (26), one egg crust traders who came from Garut. Asep admitted each year when PRJ opened, about 800 people organized egg crust traders to depart from Bandung. Traders are ready to enliven the top event HUT Jakarta.

According to Asep, egg crust is also found in many areas of Bandung and Garut beberawa. In Bandung crust egg into the diet remained in the area Gasibu, Gedung Sate, Bandung. While in Garut, cash food is always adorned tongkrongan Betawi young people in the cemetery, Guntur Garut, West Java. Then what about in Jakarta?

In Jakarta alone crust egg becomes scarce food. It's so difficult to find. Only in some places just the traders who sell them, and that too only a few bedagang with relatively small amounts. Like the egg crust in Setu Babakan. Here only dozens of traders who sell them.

In addition to the Setu Babakan, South Jakarta, crust eggs are also sold at area Jakarta Fair (PRJ), Kemayoran, Central Jakarta. IBHS only once a year, even the majority of vendors did not come from the indigenous people betawi or Jakarta. In other areas, the presence of egg crust are quite rare.

This situation is so alarming. As a special food Betawi Betawi apparently only a handful of citizens who popularized this snack. Not limited to, the youth Batavia came to feel reluctant to continue this effort hereditary. Evidenced by the majority of traders from egg crust Sunda betawi inherited from the original residents.

As stated Hamid (39), one egg crust origin traders Cimahi, Bandung. She admitted to learning how to make crust terror of the Betawi people who live in Warung Buncit, South Jakarta. Reason Hamid willing to learn so simple. Because there is no descendant of the `Guru` is willing to learn, then her children replace the teacher, of course based on his desire to try.

From where we start mengkwatirkan existence crust snacks hereditary eggs will migrate peradapannya. And it is not impossible egg crust that used to be a cash food from Betawi may turn into cash food community in West Java. Because of this, typical snacks nan Betawi should be preserved this rare!


source:http://megapolitan.kompas.com

Aneka Food Yogyakarta

Warm.

If the warm, I'd ingetnya play time to the town of Pekalongan. There food was really salty average. Instead of speculation, finally agreed to search for food on a typical Yogya aja. Uh ... apparently there are warm jogja in Pekalongan. But opposition gudegnya tumon ... It is also very salty. Wealah ... hire dab, gene ... But yo salty ngene base hungry, went in too salty. Hehehe ...

It's a warm name, synonymous with the sweet taste. Although now because it follows the tastes of tourists and migrants, the sweetness is not kebangeten kok ....!

If in the morning, in the corners of the city found many baskets of warm jogja. But if I really want to 24 hours, yes in the area Wijilan center. East of the north plaza, went into Plengkung d'Ivoire, it was already entered Wijilan. But the price is the price jakarta lho ....! Hehehe.



Bakpia.

Wah wah, actually it's food or not Jogja ya? His name is not the name of kok like Java, but tend to China, made the name of ethnicity, a kind of meatball, also bakmoy.
Dunno how its history, but whose contents Kumbu food is indeed delicious green bean. And now it has been heavily modified, there are dry and some wet.

It's easy in Yogya ndapetin bakpia, available at souvenir shops. On the road if you want to Mataram Tugu Station from the south. Also on the road if you want to Solo Adisucipto Airport.

But once there is a famous brand bakpia sudden sales slump, because in a cook-pake issues pig oil. But finally hit again, do not wong kok pake pig oil. There's my acquaintances who work there the story if it was just a rumor.



Yangko.

Well, for the basic-Yangko now for the basic taste, taste of fruits. Yogya cuisine is essentially material and box-shaped glutinous rice wrapped in thin paper was originally from the area Kotagede, silver-producing areas.
Nice ...! Yes Ndapetinnya souvenir shop as well. Easy ...!



Geplak.

This delicious food from local nih Bantul regency, Yogyakarta province also signed. Anyway, just a sweet taste and sweet. Indeed there are innovations to make sense of a diverse, but what I sense the sweet taste dominant tetep yes ... ...!
This food is made from principal of shredded coconut. Continue contrived round or oval-round. Originally used to taste the sweetness of sugar pake java. But now the hard kok pake ya find the sweetness of sugar Java ....

In the store souvenirs are usually placed at the front glass, pile-pile and flat color ... hehehe ... ..



Butthead.

Wow, it's hard to explain pronunciation cuisine West Progo this district. Butthead ... ..!!! Hehehehe .... The letter "e" the first reading as an "e" in the word "explain" (origin of "e" is in the word "explain" is not pronounced with the accent Batak lho ya ... !!!).
Well, the letter "e" are the two on Butthead said, pronouncing the "e" is equal to the pronunciation of "e" in the English word "black."
So should we write is "ge-" black ".

Food is just typical Kulonprogo districts in the city Wates, Kulon Progo district capital, the province of Yogyakarta Special Region.
With this private vehicles to Bandung / Jakarta through the south route, go through the City Wates. Sempatin nyari ge-ya ... this black. Hehehe ... tasty ...! Soft ....! Delicious ....!



Tiwul and Gathot.

Hahaha ... ... .., if this sort of food typical of Yogyakarta, temen-temen a person Yogya city in protest, this is not tiwul and gathot Yogya cuisine, food is a symbol of misery. Well how come?

This Gathot Tiwul and typical foods of Gunung Kidul Regency, Yogyakarta provincial districts in the region dry and barren. Originally this dish is an alternative staple food after rice. But Gunungkidul own population average is "nggaya" tiwul not done anymore. In fact if you want to go back to tiwul, maemnya pake vegetable green chilies, well ... fresh ....! Rice can be sold to outside aja ....

This food is made from cassava (manioc) is dried, is called by the name of the famous: "dried".
Dried cassava is then processed into tiwul Gunungkidul.

There is a curious want tried, his nyari yes Wonosari just in town, ready stock in her shop Mbok Tum. Durability is also why, that's just not durable grated coconut. But you've been following tiwulnya taste for by-by, was not the original form it tiwul tiwul Gunungkidul the dimaemnya pake vegetables .. Tiwul by-by at his stall Mbok Tum was contrived like mountains, packed in besek. Something sweet and something savory. Want to try?



source:http://ariefmas.wordpress.com/2008/08/27/aneka-makanan-khas-yogyakarta/

Ngo Hiang Khas Bogor

Since Saturday off work, we tried to ride motorcycles to go to Bogor (then in December 2007, another often-frequent rain). The goal is to eat foods whose names are typical Bogor Ngo Hiang. Which is nice to hear from you in Aut Gg Jl. Surya Kencana. Ngo Hiang contents or a portion of this contains ground beef, tofu and potatoes, was given a thick seasoning that tastes slightly sweet, sour and savory made of sago palm and a little pickle and chilli.

Clay was first a bit strange because he looked like a thick seasoning spice satay wilderness but this feels different and more fluid. At the time of edible taste ground beef and seasonings together manisnyanya acid. Potatoes, round and cut it into pieces. fried because the surface seems a bit harsh. Him white and not mushy. Given sauce makes it so perfect. Kalao delicious when eaten hot. We also take home some cool and fitting tasty meals are also fixed.

Options consist of pork meat and chicken. Ngo Hiangnya own menu for distinguished namely interference, plain and special. If it is a ground beef mixed Ngo Hiang + know + potatoes. Plain ground beef 2 Ngo Hiang just ground beef and a special two Ngo Hiang + know + potatoes.

Ngo Hiang menu addition there are also other menus such as dumplings, dumplings, assorted dishes like rice mixed with cooked rice, etc. Hainam. Kalao ingredientsnya yes there must be something about the illicit yes there are some places to eat this food in disposable pork. But Ngo Hiang kalao want to eat chicken ground beef are also available.

To drink not too diperhatiin hell, because it is so targeted food yes Hiangnya Ngo, he3x ... So when we drink hot tea with fitted rain advised ride motorcycles. To be sure there are plenty of drink choices like ice also standard orange, juice, juice etc..

This could Ngo Hiang lasting about a day. Can be selected to take home to cook it or not, and given the ingredients and dipanasin stay at home. Or it could also have a live feed directly. Mao Kalao stored until the next day and might still be warmed again let their taste.

This eatery has two floors. But most of them are eating on the floor. Bathrooms are also provided. Clean comfortable place. But unfortunately, like signed singer.

The location of this eatery in a definite he3x GG Aut ... but in sederetannya that also sell food. Many also sell pig food. But I think it easy to find a place to eat because the selling Ngo Hiangnya he just places to eat in the notepad that GG Aut? Or maybe there is more to know? he3x ...

Regarding price, less so know, because the menus are not ditulisin price, is not embarrassed if asked only one he3x ... But definitely one portion of price is USD $ Ngo Hiang intervene. 16 000. Plain Kalao Rp. 18 000 special and certainly more expensive than it might Rp. 20 000.

When looking for the place, we lewatin Kujang monument, then the direction of going to the highway back to Jakarta, then the terminal Baranangsiang, and not far from Baranangsiang deh. Not so new to the memorized because Bogor ride motorcycles, he3x ...

So for those who from Jakarta to Bogor, please try the food and places to eat this one. Do not forget by-her peculiar Bogor, bread and pickles Bogor Unyil Vienna yes ...



source:http://www.mousiefood.com/kuliner/46-ngo-hiang-khas-bogor.html

This He Nasi Bali Typical Cats

The beauty of the island already famous, distinctive chicken dishes betutu-Bali-too familiar. But perhaps you have never tasted a kind of rice-rice jenggo in Solo-cat, lawar vegetables, satay wrap (made of mackerel fish), vegetables arrest (made from banana tree trunks young), and boiled salad dressing.

If you're curious, come here: Warung Made Darmi Punak Road 33, Pangkalan Jati, Cinere, South Jakarta. Matter of taste, according to Made Darmi, owner of Warung Made Darmi, most Balinese people like savory, spicy and salty. Similar to the plain cooking. It's just that they do not use coconut milk to thicken the stew.

"We must be brave if you cook with herbs. So, taste the food more and more condensed. In history, we've never cooked with coconut milk. Used as a mixture of grated coconut, is not taken santannya," he said.


source:http://megapolitan.kompas.com/read/2009/08/13/14125247/ini.dia.nasi.kucing.khas.bali

While the materials will be processed into food may be in the form of chicken meat, duck meat, or beef.

For daily food is often sold jenggo Made Darmi is rice. This rice is similar to the rice cat. Consists of white rice, chicken pieces goby, serundeng, peanuts or peanut fried Tolo, matah chilli, long beans and stir-fry. Every day can be alternated lauknya. Rice wrapped in banana leaves. SebungkusnyaRp 7000.

According to the story, in the year 1970-1980, the explorers Kuta at night has a distinctive style similar to a wild-west cowboy era. Maybe the cowboys of Kuta was later dubbed Jango.

Jenggo pack contains a fistful of rice and white rice, fried noodles with toppings, spicy sauce, tempeh dry, and some Suwir chicken or meat or fish spiced with typical Balinese. The price is Rp 2000 per serving.

For food salvation, religious ceremonies, available vegetables and chicken lawar goby, as well as pastries. Lawar vegetables are made from chopped meat, vegetables, some spices and grated coconut. While the goby chicken made from chicken that filled his body intact and cassava leaves that had been boiled. Then seasoned and tied. After it was boiled until slightly tender, then baked. It's a bit tasty and spicy, especially on the leaves singkongnya. Price per head Rp60,000. Matah combined with chili, hot-added to make sense.

Balinese food another, as satay wrap, made from finely ground fishing mackerel mixed with grated coconut and wrapped in bamboo and burned with charcoal. Price per puncture Rp 2000.

There are also vegetable Ares. Made of banana trees that are still young. Ribs cooked with beef or chicken or duck according to your taste. Feel? Hmm ...

Chicken Betutu - Balinese Cuisine

Each region has different traditions and cultures of other regions. Similarly, Bali. Bali is known as a major tourist destination for tourists both domestic and foreign countries, has a lot of uniqueness. Adi indigenous culture has attracted many people from various parts of the world to come visit him.

ayam_betutu

Chicken goby is one of uniqueness among the various uniqueness either held in Bali, Chicken Betutu Is it ...? It is the food / dishes typical of the Island of the Gods.

How do I make it ...?

Material:

* 1 tail (1 ½ kg) of chicken
* 100 gr young cassava leaves, boiled until soft, squeeze, cut into pieces
* 5 tablespoons oil, for sauteing
* Banana leaves / aluminum foil for wrapping

Spices that are:

* 7 fruits and five chili pepper
* 5 candle nut, roasted
* 10 pieces of red onion
* 1 teaspoon shrimp paste
* 5 pieces of garlic
* 1 tablespoon coriander seeds, roasted
* 1 ½ tbsp lemon grass, finely sliced
* 2 rounded teaspoon pepper
* 1 tbsp chopped galangal
* ½ teaspoon nutmeg powder
* 2 tsp turmeric chopped
* 4 kaffir lime leaves
* 2 tsp chopped ginger
* 2 tsp chopped kencur
* Salt and sugar according to taste

How to Make:

* Stir-fry ground spices until fragrant and dry. Remove and let cool. For those into two parts.
* Mix one part spice with cassava leaves. Enter in the body cavity of chicken, peg hole with a toothpick. Smear the remaining seasoning on the chicken surface and under the skin.
* Cover with several layers of banana leaves, tied tightly with string. Bake in hot oven 180 ° C, for 2-3 hours until cooked.
* Remove, cut into wedges and serve.

Note: before baking, can also be steamed first ± 45 minutes, then baked for 1 hour.

Goby is the pride of Balinese cuisine. Usually made of duck wrapped in banana leaves, then wrapped again with areca sheath so tight. Duck planted in a hole in the ground and covered with coals for 6-7 hours until cooked.

source:http://singaraja.wordpress.com/2008/12/09/ayam-betutu/