5 Indonesia's Original Food is Hardest to Make

umar97 (62)in #food • 7 years ago

Indonesia is a country known for its rich spices. No wonder, if the cuisine is native to Indonesia that many have tasty tastes and favored many circles.

Because of the high taste and enjoyment, do not be surprised dong if the Indonesian cuisine is also fairly difficult and not easy to be made.

Therefore, it takes someone who is really clever and good in cooking to be able to process it.

Well, what are the Indonesian food that is hard to cook?

Dodol

Dodol is a chewy sweet food and is well known in Indonesia, especially in some areas such as Betawi and Garut. But who would have thought, the process of making these foods is not as simple as his appearance. In making it, dodol takes a long time and need a special ability.

Dodol is made with the main ingredient of coconut milk, sugar, brown sugar, and salt each mixed in a large cauldron and you also have to be extra patient in making it. How not, making dodol more or less takes about 4 hours or more.

During that time, you should keep an eye on it and keep stirring it up. If during the making you pay less attention and leave it alone, the dodol will fail and burn on the bottom.

So if if you can and successfully make it, it means you can be quite reliable and patient.

** Ingredients: **

Sticky Rice Black / White 1 kg
Red Sugar 700 gr
Sugar Sand 700 gr
Pure Coconut Milk 1 1/4 liter
Leaves Pandan 3 sheets

Rendang

In addition to the delicious taste, rendang also includes foods that are quite difficult to make. Food typical of the city of Padang is even become the number 1 food delicious in the world. Because it can not be denied, rendang is rich in spices that spice the arouse.

Just like dodol, it turns out rendang also requires a long cooking time. Meat on rendang in cooking with mixed with coconut milk, and other spices that have been smoothed like chilli, lemon grass, galangal, turmeric, ginger, garlic, and onion.

Seasoning and meat was stirred slowly with the heat of medium heat to seep. You really need to be patient in cooking, and must be patient in stirring until coconut milk in the rendang thickens and dries without burning or destroying the meat. It's difficult but tasty, guys.

** Meat Rendang Ingredients: **

500 grams of body scrub, cut in about 12 parts
2 pieces of turmeric leaves
2 orange leaves
lemon grass, crushed
1 deaf fruit
roasted grated coconut 2 tablespoons
coconut milk 1000-1500 ml from 2 coconut
cooking oil 2 tablespoons

** Recipe Seasoning Rendang Meat: **

onion 10 grains
garlic 6 cloves
150 grams of red chili
cayenne pepper to taste
candlenut 5 grains
cumin 1/2 teaspoon
coriander 1 teaspoon
turmeric 1/2 cm
ginger 1 cm
salt to taste

** How To Make Meat Rendang: **

Heat oil, saute fine spices, turmeric leaves, lime leaves, lemongrass and deaf to fragrant.
Enter the meat, stirring until it changes color.
Pour the coconut milk and add roasted grated coconut, cook over medium heat, stirring slowly until boiling.
Reduce the heat, cook until the meat is cooked, greasy and browned.
Fly and serve.

Rawon

East Java typical food is a black soup berkuah soup that uses Indonesian spices and kluwek. This Kluwek can also be called the seeds of pity. This seed is what makes black rawon sauce.

Actually this rawon cuisine is nothing special, just like any other simple cuisine. But that makes it difficult because often a lot of people who fail in processing it, such as the taste of a bitter or less steady sauce.

Because rawon is a soup that uses kluwek, then you also in choosing kluweknya can not be arbitrary. You must choose a black or reddish kluwek. Meat for rawon is also good to use special beef rawonan.

Hard not guys? In addition, the typical spices to cook rawon is quite difficult to really create the perfect rawon taste.

** Material : **

500 gram brisket beef
Water 3 liters
1 knee, split
3 orange leaves
Lengkuas1 thumb, crush
Lemongrass 1 stem, crushed
Oil 5 spoons, for sauteing
Royco Versatile Flavor Beef 3 packs
Leaf onion 2 stalks, cut into size 1 cm

** Ground spices : **

Kluwak 2 pieces
Onion 7 grains
Garlic 3 grains
Turmeric 2 cm
Ginger 2 cm
Coriander, 1 teaspoon roasted
Pepper ½ teaspoon
Salt 2 teaspoons
2 teaspoons sugar

Gudeg

Who does not know gudeg? This young jackfruit food is served with coconut milk and other Indonesian spices that make it sweet and delicious to eat.

Lots of variants gudeg that currently can be cooked in various regions. However, the most delicious and also challenging certainly gudeg from the original area, namely Yogyakarta.

Different from other gudeg, gudeg jogja is not instant and usually use cauldron to cook it. The cauldron is pasted with teak leaves to make the brown colored jackfruit. Nangkaya own must be soaked with coconut water to the full.

Well, to ensure its maturity, the water that had been soaked in jackfruit must be finished yes, the new gudeg is practically ripe.

** Materials make gudeg: **

1 kg of young jackfruit, cut into small pieces
5 eggs, already cooked boiled
100 grm brown sugar, fine comb
1 ½ lter thick coconut milk
1 lter of coconut water, pure
3 bay leaves, rather young
5 cm whole galangal
Teak leaves to taste, for the base and mixture of stew

** Smoothed material: **

*Onion 10 grains
*Garlic 6 cloves
*Coriander grains 1 tsp full
*Fine kitchen salt 1 tbsp
*Candlenates 5 grains
*Ginger 2 cm

** *Recipe Making Gudeg Original Yogyakarta:

Boil first young jackfruit with a mixture of smoothed spices, wait until slightly wilted and tender
The next stage, please prepare your pot or kendil then coat the bottom with teak leaves, then input young jacket that has been boiled
Add bay leaf and pure coconut water, keep the whole surface of young jackfruit submerged, close tightly
Cook about 3 hours, until the color of young nagka slightly changed slightly browned
When it is please open the pan cover and input boiled chicken eggs and coconut milk, try all submerged
Add also brown sugar and galangal over it, stir briefly, then close again and cook again for 3 hours
Raise gudeg that is ripe and brownish color change
Gudeg ready to serve with other complementary.

Gado-Gado

Gado-gado is a food that must often we encounter, even many who peddle it on the roadside. One of the important things in making gado-gado is the peanut seasoning that must be made properly.

The beans used to make good gado-gado are peanuts and better if the peanuts are skinless and come from dry soil.

Peanuts that become spice gado-gado it we must fry in advance to produce a delicious flavor. After that the peanuts are smoothed.

Well in smoothing it we can not play games, do not get too soft when in blender or not to be too rough if we uleg.

** Material: **

Spinach
Potato
Beans
Cabbage
Bean sprouts
Carrot
Egg
Cucumber (no boiled)
Emping melinjo
Krupuk

** Spices: **

3 pieces of orange leaf
2 stalks of lemongrass
200ml water
400ml coconut milk

** Softened seasoning: **

250gr peanuts (fried / roasted)
4 onion cloves (1 piece of onion)
2 cloves of garlic
150gr Java sugar (palm sugar)
3sdm of sweet soy sauce
salt
sugar

** How to make: **

All the vegetables and eggs are boiled cooked.
Seasoning mashed and pan-fried with a little oil until fragrant, added leaves of citrus and lemongrass and then water is added and the last coconut milk.
Ripe vegetables arranged on a plate and added pieces of eggs, crackers and chips, then watered spices.

That's some eating in Indonesia is pretty hard to make, And how steemit friends, Interested to make it.
Many of me, I hope this article useful for all.