traditional cake

Onde-onde is a kind of snack cakes are popular in the Indonesian market. This cake is very popular in the area known as the city of Mojokerto dumplings from Majapahit era.Onde-onde can be found in traditional markets or sold on street vendors. it is also popular, especially in Chinatown in both Indonesia and abroad.
onde-onde made of glutinous rice flour or flour-fried or boiled and the surface is paved / dibalur with sesame seeds. There are a variety of variations, the best known are onde-onde made of glutinous rice flour and green bean paste filled therein. Another variation is only made from wheat flour and colored on the surface like a white, red, or green, known as wheat dumplings, dumplings, which is typical of the town of Mojokerto.

Traditional sance (petis)

Petis is the component in the Indonesian food made from a byproduct of processing foods (usually from evaporation, kupang or shrimp) is heated until the liquid becomes thick gravy like sauce that is more dense. In subsequent processing, sugar caramel nut paste added. This causes the color became dark brown and taste sweet.
In addition to shrimp and kupang, at (Boyolali), Central Java, Indonesia, as producers of raw beef based products such as fresh milk, beef jerky, abon, skin and rambak (crackers made from cow hide), also known as beef paste. Namely paste made from a byproduct in the manufacturing process and abon beef jerky. The smell 'fishy' paste produced is different between shrimp paste, paste to paste kupang cows.
Unlike the 'saudara'nya the form of paste, which is known and consumed by the inhabitants of Southeast Asia in general, seems to only paste unknown in Indonesia. Almost all countries in southeast Asia, like Indonesia, Malaysia, Singapore, Thailand, Vietnam, Philippines, known shrimp paste, with a variation of dosage forms, dry, wet or semi-wet, and the name. But the smell that comes out of the shrimp processed in the same countries.
Paste is usually used as a flavoring (seasoning) in some foods such as salad (cingur, you know, gobet, sweet), kupang lontong (Sidoarjo), clover (Surabaya), rice cake racing (Wonokromo, a region in Surabaya), tofu mix (Lamongan) , know tek (Lamongan), or campor (Madura). Petis eggs in Surabaya, including favorite homemade dish.

Acesorry food (serundeng)

Serundeng is a typical Indonesian food that is often used as a side dish of rice. Serundeng made from grated coconut-fried until golden brown with spices like onions, peppers, garlic, onion, coriander, turmeric, sugar, sour java, bay leaves, lime leaves and galangal. These spices are crushed before use.

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TRADITIONAL DRINK (GUESS BEVERAGE)

Guess beverage is a drink that comes from the coconut flower water or water called Nira, these drinks are often found in rural areas are many coconut trees grow. We re looking Banyumas Navan area, which is one producer Nira as raw sugar manufacture red. Yes, it is the sap water ingredients to make brown sugar, and coconut farmers usually leave a little water to drink juice drink called a guess. If we look in the sugar manufacturing process produces a byproduct of many other beverages and food Cimplung guess. The simplest guess is this drink, because it does not need to process things, new water tapped from the sap of palm trees can be drunk directly without any mixture of anything. If you want more fresh can be added with ice, just when we want to drink in place we should not be added because the area is ice-cold temperature.
Guess it is more tasty beverages to be drunk right away, because if stored more than one day will appear a sour taste, and this means tersebuat drink alcoholic beverages or have a drink called Arak. Usually farmers do not store the sap water in a long time, if you do not drink juice and water will be immediately processed into sugar, unless there are people who want to make alcoholic beverages or called Arak. But in those areas that produce very rarely drink wine because it is not good for health.
If we went to the area Sudimara, Purwokerto, Banyumas, with friendly locals will welcome with drinks and food Cimplung guess. If you like adventure there is no harm in visiting the area, while enjoying teduhnya coconut trees.

Traditional soup [RAWON]

Rawon (since it is always served with rice) is a menu of soup, meat with a distinctive flavor because it contains kluwek. Rawon, although known as a typical cuisine of East Java, known also by the community east of Central Java (Surakarta).
Meat for rawon generally is cut beef into small pieces. Very special Indonesian soup seasoning, a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chilli, kluwek, salt, and vegetable oil. All of these ingredients (except lemon grass and galangal), mashed, then sauteed until fragrant. Seasoning mixture is then inserted in the stew broth with meat. Rawon typical dark color comes from kluwek.

Traditional lauk (BOTOK)

Botok Javanese food originally made from the pulp / coconut cake that had taken their juices (coconut milk). Botok initially made from coconut pulp is cooked, so that still nutritious coconut pulp is not removed. Therefore, coconut pulp is then seasoned with chili, salt, pepper and bay leaves, wrapped in banana leaves, then steamed in a steam heat. Bothok at this time also be modified with petai chinese, tofu, anchovies, shrimp or even larvae of wasps / bees (known as bothok wasps).

TRADITIONAL FOOD (PECEL)

Pecel is the typical food Madiun East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is that, if a salad using mayonnaise as a topping, then use sambel pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel rempeyek often served with beans, rempeyek shrimp or plate of rice. In addition pecel also usually served with warm white rice plus chicken or jerohan. Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of the sting of this cuisin

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