RENDANG

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of
Indonesia, and now commonly served across the country. One of the characteristic foods
of Minangkabau culture, it is served at ceremonial ocassions and to honour guest.
Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and
Southern Philippines. Rendang is traditionally prepared by the Minangkabau community
during festive occasions such as traditional ceremonies, wedding feasts and Hari
Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran
caramelised beef curry’.In 2011 an online poll by 35,000 people held by CNN
International chose rendang as the number one dish of their ‘World's 50 Most Delicious
Foods

SAYUR LODEH

is a soup prepared from vegetables in coconut milk popular in Indonesia, but most often
associated with Javanese cuisine.
Ingredient :
Young unripe jack fruit , eggplant, chayote, melinjo beans and leaves, long beans , green
chili pepper, tofu and tempe, cooke in coconut milk and sometimes enriched with chicken
or beef stock, the bumbu spice mixture iclude ground chili pepper (optional, depending
on the desired degree of spiciness) shallot, garlic, candlenut, coriander, kencur powder,
turmeric powder (optional), dried shrimp paste, salt and sugar. The greenish white sayur
lodeh is made without turmeric, while the golden one has turmeric sometimes green
beans are added. To added aroma and taste, an aunthentic javanese sayur lodeh receipe
might include ground old tempe, this old tempe is known as “yesterday tempe or rotten
tempe” (Javanese : Tempe Bosok)

SAYUR ASEM

Sayur asem or sayur asam is a popular Indonesian tamarind dish.

Ingredients :
Peanuts, young jackfruit, melinjo, belimbing, chayote, long beans, all cooked in tamarind
based soups and sometimes enriched with beef stock. Quite often, the receipe also
included corn. The origin of the dish can be traced to Sundanese people of west Java,
Banten and Jakarta region. It is well-known belongs within Sundanese cusisine and
Betawi daily diet.several variations exist including sayur asem Jakarta ( a version from
Betawi, sayur asam kangkung ( a version which includes sayur asem kangkung (a
version which includes water spinach), sayur asem ikan asin (includes salted fish, usually
snakehead murrel), and sayur asem kacang merah (consists of red beans and green
beans in tamarind and beef stock). The conversion of sayur asem is made using torch
ginger buds and, more importantly, the sour-tasting seed pods.
The sweet and sour flavour of this dish is considered refreshing and very compatible with
fried or grilled dishes, including fish andlalapan, a kind of vegetable salad usually raw
but can also be cooked, and is usually eaten with sambal terasi. Sayur asem rembang is a
vegetable soup with a sour flavor.

TUMPENG
Tumpeng Is a way to served rice with the side dish in cone because of that reason it was
colled “ Tumpeng or Cone”. The way of making Tumoeng usually use yellow/Java Rice
even sometime plain rice are used also. Tumpeng was served in Betawi and Javanese
when Kenduri event (important day).
Tumpeng was served on Tampah (round traditional container plaited from bamboo and
layered by banana leaves). Tumpeng was related to Geographic condition of Indonesia
specially Java island who have many mountains. Tumpeng was came since ancient era to
honor mountains as a place of God or the soul of eldest. The cone formed rice are to
imitated Holy Mountain “ Mahameru”.

TAHU BACEM
Bacem or Baceman is one of side dish from Central Java also east of Yogyakarta
(Mataraman). People in Yogyakarta really like Bacem who has sweet flavor, with special
ingredient from Red Sugar. Actually Bacem is a way to make food by conserved the food.
Tempe and Tofu are usually used to make it as bacem. From Java Language Bacem have
meaning soak into sugar+salt water so the food will become conserved. Bacem usually
eat hot with rice. In Kaliurang, Yogyakarta known as Jadah Bacem..