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KHAS JAWA TIMUR. RUJAK CINGUR Unique salad from East Java which consists of several kinds of fruits and vegetable slices, added with rice cake, tofu, tempe and fried sliced “ CINGUR ” (cow’s nose) The sauce is made from peanuts with chilli, spices and prawns fermented paste. NASI RAWON

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khas jawa timur
KHAS JAWA TIMUR
  • RUJAK CINGUR
  • Unique salad from East Java which consists of several kinds of fruits and vegetable slices, added with rice cake, tofu, tempe and fried sliced “CINGUR” (cow’s nose)
  • The sauce is made from peanuts with chilli, spices and prawns fermented paste.
  • NASI RAWON
  • Rice served with dark beef soup, originally from East Java.
  • The dark colour comes from the meaty seeds of KLUWAK nuts.
  • Usually served with uncooked mung bean sprouts, shrimp crackers, salty duck eggs and sambal.
khas palembang
KHAS PALEMBANG
  • PEMPEK
  • A popular delicacy originally from Palembang – South Sumatra and made from FISH meat and tapioca flour.
  • Served together with sliced cucumber, noodles and a dark, rich taste sauce called “CUKO” (vinegar).
  • The most famous variety is the “kapalselam” (submarine) which has an egg inside the pempek dough.
  • TEKWAN
  • A clear soup from Palembang which has small balls made from FISH meat and tapioca flour.
  • Served with glass noodle, wood ear mushroom and a tasty shrimp broth which is spiced by lime juice, celery, dried lily flower and sambal.
khas bandung
KHAS BANDUNG
  • SIOMAY BANDUNG
  • Siomay is an Indonesian cuisine which is influenced by Chinese cooking style and similar to Chinese dumpling known as dim sum.
  • Siomay Bandung is made from minced fish meat and served with PEANUT PASTE, sweet soy sauce, and a dash of “purut” lime juice.
  • Other complements to siomay Bandung are eggs, steamed cabbage, potatoes, bitter grout and tofu
  • Other popular variant is fried siomay called BATAGOR.
khas yogyakarta
KHAS YOGYAKARTA
  • GUDEG KOMPLIT
  • Gudeg itself is a GREEN JACK FRUIT stewed in coconut milk, palm sugar and spices. Gudeg’sbrown colour is produced from teak leaves added while cooking.
  • Served with rice and many dishes, namely stewed chicken, hard boiled egg, stewed tofu and tempe and sambalgorengKRECEK (cow’s skin).
  • The additional seasoning in gudeg is AREH (thick coconut milk).
  • Traditionally, gudeg is cooked and stored in a KENDIL (clay pot).
tumpeng
TUMPENG
  • A Javanese traditional rice dish in which the rice is cone-shaped like a MOUNTAIN. The cone is surrounded by assorted meat and vegetable side dishes. The shape is related to the geographical condition of Java, as a fertile mountainous island.
  • People usually prepare Tumpeng to celebrate IMPORTANT EVENTS. In syukuran (gratitude ceremony), after praying, the top of the tumpeng is cut and delivered first to the most important person.
  • YELLOW tumpeng represents wealth and abundance. Meanwhile WHITE tumpeng, symbolize holiness in Javanese culture.
kuih muih khas indonesia
KUIH MUIH KHAS INDONESIA
  • PERKEDEL
  • An Indonesian side dish adapted from Dutch's frikadelle.
  • The most common perkedel is made from potatoes filled with minced beef. Other popular variations are perkedel “jagung” and perkedel “tahu”.
  • GETHUK LINDRI
  • A Javanese sweet cake made from mashed steamed cassava.
  • Gethuk has unique shape due to the process in which meat grinder is used.
  • Flavored with vanilla and chocolate flavors and served with fresh grated coconut.
kuih muih khas indonesia1
KUIH MUIH KHAS INDONESIA
  • SANGGARA BELANDA (PisanggorengBelanda)
  • A must desert for various occasions and ceremonies in South Sulawesi.
  • Ripe bananas are merged in egg yolk, fried, filled with chocolate chips, ground peanuts, cheeseand served with caramel.
indonesian dessert
INDONESIAN DESSERT
  • ES PISANG HIJAU
  • Delicious and refreshing dessert originally from MAKASSAR-South Sulawesi.
  • Green banana is made from PISANG RAJA coated with rice flour and green colored by DAUN SUJI.
  • RUJAK ACEH

A variant of Indonesian fruit salad in which the fruits are shredded and served with hot sweet sauce.

  • ES BUAH INDONESIA

Tropical mixed fruit flavored with sugar, cinnamon and cloves.

khas medan
KHAS MEDAN
  • SOTO AYAM MEDAN
  • Soto Medan is a variant of traditional chicken soup (soto) originally from Medan – North Sumatra.
  • The unique taste comes from the combination of coconut milk, chicken broth, lime and spices.
  • Served with empingmelinjoand perkedel.
  • EMPING MELINJO
  • Crispy crackers made from flaked melinjo (Gnetumgnemon) nuts.
  • Emping has unique mixed sweet and bitter tastes and it complements many other Indonesian traditional dishes.