3. NASI GORENG (Fried Rice)
Tumpeng adalah cara penyajian nasi beserta lauk-pauknya dalam bentuk kerucut; karena itu disebut pula 'nasi tumpeng'. Olahan nasi yang dipakai umumnya berupa nasi kuning, meskipun kerap juga digunakan nasi putih biasa atau nasi uduk. Cara penyajian nasi ini khas Jawa atau masyarakat Betawi keturunan Jawa dan biasanya dibuat pada saat kenduri atau perayaan suatu kejadian penting. Meskipun demikian, masyarakat Indonesia mengenal kegiatan ini secara umum.
Tumpeng biasa disajikan di atas tampah (wadah bundar tradisional dari anyaman bambu) dan dialasi daun pisang.
Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).
The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.
sumber: http://www.wikipedia.org/
Nasi goreng makanan yang dibuat dari nasi yang digoreng dengan bumbu dan bahan-bahan lainnya. Nasi goreng adalah makanan populer di Asia Timur dan Asia Tenggara.
Nasi adalah sebuah bagian penting dari masakan tradisional Tionghoa, menurut catatan sejarah sudah mulai ada sejak 4000 SM. Nasi goreng kemudian tersebar ke Asia Tenggara dibawa oleh perantau-perantau tionghoa yang menetap di sana dan menciptakan nasi goreng khas lokal yang didasarkan atas perbedaan bumbu-bumbu dan cara menggoreng. Nasi goreng sebenarnya muncul dari beberapa sifat dalam kebudayaan Tionghoa, yang tidak suka mencicipi makanan dingin dan juga membuang sisa makanan beberapa hari sebelumnya. Makanya, nasi yang dingin itu kemudian digoreng untuk dihidangkan kembali di meja makan.
Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country. Nasi goreng is considered the national dish of Indonesia. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers.
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.
4. BAKSO
Nasi adalah sebuah bagian penting dari masakan tradisional Tionghoa, menurut catatan sejarah sudah mulai ada sejak 4000 SM. Nasi goreng kemudian tersebar ke Asia Tenggara dibawa oleh perantau-perantau tionghoa yang menetap di sana dan menciptakan nasi goreng khas lokal yang didasarkan atas perbedaan bumbu-bumbu dan cara menggoreng. Nasi goreng sebenarnya muncul dari beberapa sifat dalam kebudayaan Tionghoa, yang tidak suka mencicipi makanan dingin dan juga membuang sisa makanan beberapa hari sebelumnya. Makanya, nasi yang dingin itu kemudian digoreng untuk dihidangkan kembali di meja makan.
Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country. Nasi goreng is considered the national dish of Indonesia. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers.
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.
4. BAKSO
Bakso atau baso adalah jenis bola daging yang paling lazim dalam masakan Indonesia. Bakso umumnya dibuat dari campuran daging sapi giling dan tepung tapioka,
akan tetapi ada juga baso yang terbuat dari daging ayam, ikan, atau
udang. Dalam penyajiannya, bakso umumnya disajikan panas-panas dengan
kuah kaldu sapi bening, dicampur mi, bihun, taoge, tahu,
terkadang telur, ditaburi bawang goreng dan seledri. Berbagai jenis
bakso sekarang banyak di tawarkan dalam bentuk makanan beku yang dijual
di pasar swalayan dan mall-mall. Irisan bakso dapat juga dijadikan pelengkap jenis makanan lain sepertimi goreng, nasi goreng, atau cap cai.
Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball. Bakso is commonly made from beef with a small quantity of tapioca flour,
however bakso can also be made from other ingredients, such as chicken,
fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Today various types of ready to cook bakso also
available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
5. TUMPENG
Tumpeng biasa disajikan di atas tampah (wadah bundar tradisional dari anyaman bambu) dan dialasi daun pisang.
Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).
The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.
sumber: http://www.wikipedia.org/
Tidak ada komentar:
Posting Komentar