Tekwan is typical Palembang food made ​​from fish and sago are made ​​in small sizes (like meatballs), and presented using the sauce with a distinctive taste. Usually complement tekwan is vermicelli and mushrooms. This food is popular in Palembang, food craze this woman also liked the man, usually eaten during the afternoon and evening, are rarely eaten by the morning, delicious if given a fairly spicy chili, if at Kilkenny prices ranged between $ 0.3 to $ 0.7

below is a recipe from food tekwan :

Bakso or baso is Indonesian meatball. Bakso is commonly made from the mixture of ground beef and 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 crispy wonton, sprinkled with fried shallots and celery. Unlike other meatball recipes, bakso has a consistent homogeneous texture. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. 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.

The name Bakso is originated from Bak-So, the Hokkien pronunciation for 'Shredded-Meat'. This suggests that bakso has Indonesian Chinese cuisine origin. However today the most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Today the most popular Bakso variant are Bakso Solo and Bakso Malang. The name comes from the city it comes from; Solo in Central Java and Malang in East Java. In Malang, Bakso Bakar (roasted bakso) is also popular. As most Indonesians are muslim, generally Bakso is made from beef or is mixed with chicken.

Talk about hot sauce, according to I loss if we do not know hot sauce on this one. This hot sauce called sambal ijo, green chilli met by Padang West Sumatra. eating less than complete without a green chili flavor. well for those of you who want to taste the green sauce was, here I give the recipe.

Karedok is typical regional food Java, West Java precisely. This dish is very unique because all the vegetables in a fresh condition, without going through the cooking process so that the nutrient content and fiber is very dense. Here I will tell Karedok recipes ... ^ ^

Tempoyak is a dish that originated from fermented durian fruit. Tempoyak is usually consumed as food side dish of rice friends. Tempoyak can also be eaten directly (this is rarely done, because many are not tolerant to acidity and aroma of tempoyak itself) and used as food seasoning. Tempoyak known in Indonesia (mainly in Sumatra and Kalimantan), and Malaysia.

Tempoyak narrated by Hikayat Abdullah as daily food Terengganu population. When Abdullah bin Abdulkadir Munsyi visit to Terengganu (ca. 1836), he said that one of the locals favorite food is tempoyak. Based on the existing history in the Hikayat Abdullah, tempoyak is typical of Malaysian food.

Tempoyak dough made with durian flesh how to prepare, either local or or durian durian Monthong (less good because it contains too much gas and water). Preferred Durian labored to correct the ripe, succulent usually already visible. Then separated from the seeds of durian flesh, after it was given a little salt. Once completed, then added with cayenne can accelerate the process of fermentation. However, the fermentation process can not be too long because it will affect the final flavor.

After the above process is completed, the dough is stored in a tightly closed. Endeavored to be stored at room temperature. Can also put in the refrigerator (not freezer it) but will run more slowly fermented.

Tempoyak age appropriate for 3-5 days because the already sour sauce made but there is still the sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, tilapia fish or other fish.

Sate Padang is the designation for three types of variants in the sate of West Sumatra, the Sate Padang, Sate Padang Panjang and Sate Pariaman.

Sate Padang material made peanut sauce flavoring the meat with a thick (like porridge) plus a lot of chili so spicy taste.

Sate Padang Panjang satay sauce distinguished by its yellow color while Pariaman satay sauce is red. The second sense is also different types of satay. While sate Padang has a wide mix of both types of variants taste sate above.

Ingredients :

Talk About Culinary Aceh, IMMEDIATELY Which comes to mind is our flavor of spicy and fatty (bersantan). Therefore, keumamah is quite appropriate mirror to display culinary Aceh. Therefore, keumamah mirror is quite appropriate to display the Culinary Aceh. The difference is, the fat in coconut milk keumamah not derived from, but from coconut oil used for cooking. The difference is, the fat in coconut milk keumamah not derived from, but from coconut oil Used for cooking.

Keumamah also known by the name gulee keumamah, or also popularly called eungkot Kayee. Keumamah Also Known by the name gulee keumamah, or popularly Also Called eungkot Kayee. Basically, keumamah meat tuna is boiled, then dried by disalai (smoked). Basically, the tuna meat is keumamah Boiled, then dried by disalai (smoked). Because the dried fish become hard as wood, then wood is also known as fish (fish Kayee). Because the dried fish changed from hard as wood, then wood is Also Known as fish (fish Kayee). Japanese people are also familiar with this kind of dried fish, called Katsuobushi - usually planed smooth as a gravy flavor variety. Also Japanese people are familiar with this kind of dried fish, Called Katsuobushi - usually planed smooth as a gravy flavor variety.

I know this keumamah gulee first time when serving as a volunteer in Meulaboh and Banda Aceh post-tsunami ago. I know this keumamah Pls gulee first time serving as a volunteer in Meulaboh and Banda Aceh post-tsunami ago. At that time, almost no restaurants open, because most were swept waves. At That Time, Almost no restaurants open, Because most Were swept waves. The mother of one of the volunteers then cook gulee keumamah from materials collected from the neighbors. The mother of one of the volunteers then cook gulee keumamah from materials collected from the neighbors.

In Aceh, the wooden fish keumamah or thinly sliced and moistened again by immersion in hot water before seasoning and then cooked in a thick, rich curry spice bersantan. In Aceh, the wooden fish or thinly sliced keumamah and moistened again by immersion in hot water before seasoning and then cooked in a thick, rich curry spice bersantan. Keumamah too salty delicacy and many people liked him. Keumamah too salty delicacy and many people liked him ". Because of this curry is very fat, should be eaten with hot rice fluffier. Because of this curry is very fat, Should be eaten with hot rice fluffier. Hmm, delicious matchless! Hmm, delicious matchless!

Machtig from coconut oil taste balanced by a sour taste created by sunti acid (Blimbing wuluh dried). Machtig from coconut oil taste balanced by a sour taste created by sunti acid (Carambola wuluh dried). Koja bay leaves (also called pea leaf or temurui Pulai). Koja bay leaves (Also Called pea leaf or temurui Pulai). According to their respective preferences, keumamah from one house to another house can appear to be very, very spicy very spicy. According to on their respective preferences, keumamah from one house to another house Can Appear to be very, very spicy very spicy. Understandably, to make keumamah used three types of chili is chili, red chili and green chili. Understandably, to make three types of keumamah Used chili is chili, red chili and green chili. Not Aceh if not spicy cuisine. Not Aceh if not spicy cuisine.

To make it more "rich", gulee keumamah also often filled with potatoes, string beans or other vegetables, such as the heart of a banana, or eggplant forefinger. To make it more "rich", gulee keumamah Also often filled with potatoes, string beans or other vegetables, Standard and Poor 'the heart of a banana, eggplant or forefinger.

The people of Aceh are living in overseas often miss this special home cooking. The people of Aceh are living in overseas often miss this special home cooking. However, because the wooden fish is not easily obtained outside of Aceh, they treat missed by using fresh tuna, or even a tuna fish in cans. However, Because the wooden fish is not Easily obtained outside of Aceh, they want treats missed by using fresh tuna, or even a tuna fish in Cans.

In Aceh eating houses - both in the Province of Nanggroe Aceh Darussalam - as well as the many found in Medan and Jakarta, gulee keumamah quite easy to find. In Aceh eating houses - both in the Province of Nanggroe Aceh Darussalam - as well as the many found in Medan and Jakarta, gulee keumamah quite easy to find. Culinary heritage seems to still be able to survive against the current modernization of catering. Culinary heritage Seems to still be Able to survive against the current modernization of catering.

Gado-gado is a traditional dish in Indonesian cuisine, and is a vegetable salad served with a peanut sauce dressing, eaten as a main dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and worldwide.

Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.

Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.

Asam padeh was cooking meat / fish there and a little chili sauce, marinade is similar to rendang spices, but this Asam padeh do not use coconut milk as rendang. for further let's look at the recipe.

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah as early as the 1550s.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.

Rendang is often served with rice, ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia, as well as in Malaysia.

• Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
• Dice the meat and mix with half the paste and set aside.
• Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half.
• Add the meat mixture and return to boil.
• Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender.

Source : wikipedia