Sate Lalat

Sate flies, or in a language commonly referred to sate Madura laler, not made from the flies, but from mutton or chicken, cut in small pieces that look like flies. Sate of Pamekasan, Madura was burned to the degree necessary, not too long. However, nuts and spices satay kecapnya make this feels good.

Sate flies are usually sold per bundle and consists of 25 sticks seikatnya.

Sate flies are a little different than usual satay. The most striking difference is the size of that chicken meat is diced segaja like flies, that's why this is called satay skewers flies. Sate flies itself originally sold in the bustling town of Pamekasan, Madura, precisely at the food center is located dibilangan Commerce. But somehow sate flies found in the more steps there.

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Kerak Telor

Kerak Telor is the original food in Jakarta (Betawi), with ingredients of white glutinous rice, eggs, chicken, shrimp (prawns marinated dry) dry plus a roasted shallot fried, then mashed form seasoned roasted coconut, red chilies, kencur , ginger, pepper, salt and sugar.

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Sate

Sate or satay or sometimes written satai foods are made from pieces of meat (chicken, goat, sheep, cows, pigs, fish, horses, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made of bamboo, then burnt using wood charcoal embers. Sate then presented with a variety of seasonings (depends on satay recipe variations).

Sate known from Java, Indonesia, but also popular satay in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in the Netherlands that influenced the cuisine of Indonesia which was once a colony. Japanese version is called Yakitori.

Satay recipes and how to manufacture a wide range of dependent variations and recipes of each region. Almost all types of meat can be made sate. As the country origin of satay, Indonesia has a rich satay recipe variations, see the list of satay.

Usually the satay sauce. This sauce can be soy sauce, peanut sauce, or something else. To sate the duck pond full menu is satay, peanut sauce or sweet spices spicy (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas served with rice cake.

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Soto

Soto, sroto, or coto is a typical Indonesian food made from meat and vegetable broth. The most common meat used is beef and chicken, but also pigs and goats. Various regions in Indonesia have their own type of soup, with different content, such as Kediri Soto soto Madura, Soto Betawi, Soto Padang, soto Bandung, Sokaraja soto, soto Banjar, soto Medan, coto Makassar. Soto was also named after the abortion, for example, soto ayam, soto tripe, goat soup. Soto has many similarities with the soup.



Because there are several kinds of soup in Indonesia, each has a way of presenting different. Soto could be served with various toppings, such as crackers, cakes, chips melinjo, chili sauce, peanut sauce, and others. And also it is with such other additional boiled egg satay, satay shells, lime, Koya (mixed stack of chips with garlic), etc.. As we all know that the Indonesian staple food is rice, so the soup is usually served with rice as the main menu. However, there are differences in terms of rice is the main menu. Most soup with rice was served separately, such as Soto Betawi, Soto Padang, and others. However, there is also served along with rice or rice soup mix, for example Holy Soto. In addition, there is also a kind of soup served with rice cake or rice cooked with banana leaf, for example Coto Makassar. Then, there is also the use of noodles, not rice as the main menu, for example Soto Mie Bogor.

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Gudeg

Gudeg (gudheg Java language) is the food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk and seasoned with kluwek. It took me hours to make this dish. Brown leaves are usually produced by the same identity cooked. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, fried tofu and sauce
.
There are many variants gudeg, among others:
• Gudeg dry, ie gudeg areh served with thick, much thicker than plain milk in cooking.
• Gudeg wet, which is gudeg areh presented with watery.
• Gudeg Solo, namely the areh gudeg white.

Areh: thick coconut milk

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Rendang

Rendang beef is a traditional dish with beef, coconut milk as its main ingredient. Typical cuisine from West Sumatra, Indonesia is very popular in all of the good society in Indonesia itself or outside the country.
In addition to beef rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia Chili (Lado), galangal, lemon grass, onions and various other spices which is usually referred to as (the cooker).
Rendang has a respectable position in the culture of Minangkabau society. Rendang has its own philosophy for the Minangkabau of West Sumatra is consultation, which went from 4 basic ingredients, namely:
1. Dagiang (Beef), is a symbol of Niniak Mamak (indigenous tribe leaders)
2. Karambia (Coconut), is a symbol of Cadiak Clever (The Intellectual)
3. Lado (Chili), is a symbol of Alim Ulama spicy, assertive to teach syarak (religion)
4. Cooker (Spice), is a symbol of the whole society Minang.

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Lemang

Lemang is food that is usually served with rendang. Although Lemang always available all the time, but the presence of Lemang will 'feel better' on the day of Idul Fitri and Idul Adha. Currently Lemang sold in many areas, but the fans Lemang will agree that the most delicious Lemang is Lemang originating from the region of origin, namely Padang.
Lemang can diiberatkan with lontong if the Java or the diamond, only it and making a slightly different way. The differences mainly because of the element of coconut milk, thus making more Lemang tasty and relatively lean. Another difference is the material manufacturer. Although Lemang basic ingredients are rice, but some are using glutinous rice or sticky rice. What distinguishes rice and glutinous rice or glutinous rice is the endurance and flavor.
How to wrap Lemang lontong almost similar to, but how to cook it well enough to make it unique, that is to include rice / sticky rice / sticky rice into a special tube. The next tube is burned. How to burn Lemang will determine the taste. Traditionally, these tubes are usually burned by using coconut fiber for a certain time. While in modern times like now, a wide range of cooking methods, can use the oven, microwave, stove or gas. But of course it was not as good as Lemang cooked in the traditional way.
Writer's own experience, Lemang made from glutinous rice eaten together better rendang, compared with Lemang made from rice. It was a tasty and chewy texture make sticky rice Lemang more suited to the tongue authors. A little subjective indeed, but in reality, glutinous rice Lemang out faster than ordinary rice Lemang

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