Name:Maryono

Rendang

is an Indonesian dish that is famous for its deliciousness.

Rendang is a meat dish originating from Minangkabau, West
Sumatra, Indonesia. The process of cooking rendang at a low
temperature for a long time, using coconut milk and various
typical Indonesian spices which are slightly spicy so that it
adds to its unique taste and deliciousness. With such a long
cooking process it produces tender rendang meat and the
spices penetrate the meat. Rendang is also known as a long-
lasting food that can last for weeks, suitable for use in winter,
the longer it lasts, the more delicious it will taste. So it is used
as food aid for victims of natural disasters because of its long
shelf life and nutritional content. Rendang can be found in
Padang restaurants all over the world. This dish is popular in
Indonesia and other Southeast Asian countries, such as
Malaysia, Singapore, Brunei and Thailand. In its native
region, Minangkabau, rendang is served at various traditional
ceremonies and special events. Even though rendang is a
traditional Minangkabau dish, cooking techniques and the
 choice and use of rendang spices vary by region. There is
Rendang which is cooked for a shorter time and the coconut
milk has not yet dried, called kalio, which has a light golden
brown color. In 2011, rendang was named the dish that was
ranked first on CNN International's World's 50 Most
Delicious Foods list. In 2018, rendang was officially
designated as one of Indonesia's five national dishes.

Es Dawet

is a typical Central Javanese drink made from rice flour or

glutinous rice flour, served with grated ice and liquid brown
sugar and coconut milk. The taste of this drink is sweet and
savory.
As time progressed, Es Dawet spread to all cities starting from
Semarang City, Banjarnegara, Solo, Jakarta, Bandung and
other cities and each had its own characteristics.
Es Dawet has its own differences from Es Cendol, Es Cendol
itself comes from Sunda, namely Bandung, while Es Dawet
comes from Java, namely Banjarnegara. Another difference is
that the basic ingredients of cendol ice are made from palm
sago, rice flour, hunkwe flour.
Meanwhile, the basic ingredient for dawet ice was previously
made from rice flour or glutinous rice flour, given green
coloring in the form of suji leaves. The process of making it is
simpler than cendol.
This way the dawet dough is molded using a tool in the form
of a simple sieve. The dawet mixture is poured into a hollow
sieve, and then shaken so that the mixture falls. This is what
makes dawet have a pointed shape at the end. Because it uses
rice flour, dawet tends to have a softer texture than chewy
cendol ice.
Dawet is served with grated ice, coconut milk, brown sugar
and sticky rice tape. As for sweetening Javanese sugar to
make it aromatic, Dawet ice in the Banyumas area is added
with pieces of jackfruit or durian fruit flesh.

Because the main ingredients used are different, the texture of

the two types of ice is also different. Cendol ice has a chewier
texture when bitten. The chewy sensation is produced from
the hunkwe flour used.
Meanwhile, Dawet ice has a softer and smoother texture.
Apart from that, in terms of thickness, dawet ice is usually
thicker than cendol ice. Apart from being topped with brown
sugar syrup, ice cendol is usually topped with pieces of
jackfruit. Meanwhile, dawet usually has sticky rice tape added
to it.
 Yellow rice (nasi kuning )

Yellow rice is a typical Indonesian food. This food is made

from rice cooked with turmeric, coconut milk and spices.
With the addition of spices and coconut milk, yellow rice has
a more savory taste than white rice.
Yellow rice is a variation of white rice which is often used as
tumpeng. Yellow rice is usually served with various
Indonesian side dishes.

Talua tea
 Talua tea or egg tea is a sweet drink typical of West Sumatra
which can be found in lapau, traditional Minangkabau stalls
and Padang restaurants. This drink consists of tea plus sugar,
beaten eggs and a little lime juice. The eggs used are generally
free-range chicken eggs. Talua tea is usually consumed to
increase work stamina.

How to make talua tea is quite easy. First, beat duck eggs or
free-range chicken eggs, mix with a little milk and sugar, until
frothy. After that, brew it with hot tea water. A little lime
juice can be added to disguise the fishy smell of the eggs.

If left for a moment after brewing with hot tea water, talua tea
will show layers. The top layer is foam, the middle layer is
white, and the base layer is brownish.

Pendap

Pendap is a typical food from South Bengkulu Regency,

Bengkulu Province. It tastes spicy and savory. Reporting from
 the official website of the Directorate General of Culture,
Ministry of Education and Culture, this dish consists of fish
prepared with special spices along with grated coconut and
cooked in a package of taro leaves and banana leaves. The
process of cooking pendap can be said to be quite long,
namely around eight hours until the fish is completely cooked
and the spices are absorbed and the taro leaves no longer
cause itching on the skin. You can use various types of fish to
process into pendap, such as snapper, gemuru, canal, or
mackerel. Meanwhile, the special spices used are garlic,
shallots, coriander, chili, galangal, ginger, pepper, galangal,
salt and seasoning. The special spices are ground and mixed
evenly with grated young coconut. Some spices are sauteed
and mixed with coconut milk then cooked until cooked. Some
of the spices that are not sauteed are smeared evenly on the
fish. Then the fish is wrapped in taro leaves, and the outside is
wrapped again in banana leaves and tied with pandan leaves.
The fish and spices are then boiled for eight hours until
cooked. After cooking, the fish is removed and placed in
coconut milk that has been heated and mixed with kandis
acid. Pendap is suitable as a side dish for rice which can
increase your appetite. This typical Bengkulu food is also
popular as a souvenir for tourists. Pendap is often enjoyed as a
side dish at family meals. Meanwhile, in the past pendap was
often served at. traditional ceremonies

Bajigur
bajigur Previously, bajigur was a farmer's drink, but now it is
a trendy cafe menu.
Many people know that bajigur comes from West Java but no
one knows the details. This drink, which is usually served
warm, has a sweet, sweet taste, so anyone who sips it is
guaranteed to be immediately addicted.
In the 1990s, bajigur sellers could be found on the streets.
They sell around using pushcarts. Bajigur is also synonymous
with various stewed side dishes such as bananas, sweet
potatoes, cassava and taro.
Looking further, bajjigur is not a drink that is usually sold
because people generally make it for their own consumption.
In the past, bajigur was the favorite drink of farmers in West
Java.

Seruit
 Seruit is a typical food from the Lampung region, Indonesia,
namely fried or grilled fish mixed with shrimp paste,
tempoyak (processed durian) or mango. The type of fish is the
size of river fish such as belide, baung, layis etc., plus fresh
vegetables. Then, because Lampung is close to the sea, you
can also use types of sea fish. Meanwhile, the drink is sherbet,
made from kwini mango juice. In food and souvenir shops,
there are also typical foods, namely Lampung chili sauce,
lempok (dodol), banana chips, kemplang crackers, sweets etc.

Like people in many regions in Indonesia, the people of

Lampung are people who like to gather and stay in touch, both
between families and between neighbors. They gather at
weddings, traditional events, or religious events.

Culturally, Lampung has two indigenous communities,

namely Lampung Sai Batin and Lampung Pepadun. Both of
them have a habit of getting together. When you gather, you
need food that can be enjoyed together. This food is seruit.
However, not all indigenous peoples have the habit of eating
harpoons. It's just a thread that's been passed down from
generation to generation. For Lampung Pepadun, harpoon is a
staple food.

There are several steps that must be done to make a harpoon.

In the process, the fish that has been prepared is first seasoned
with ground spices. The spices consist of garlic, salt, turmeric
and ginger. After that, the fish was grilled for ten minutes.
When it is half cooked, the fish is smeared with sweet soy
sauce and a spice mixture of garlic, salt and coriander.
Meanwhile, the chili sauce for the harpoon mixture is red
chili, small chili, salt, micin, potpourri, and baker's shrimp
paste. The chili ingredients are then ground until smooth.

To enjoy it, the harpoon must be added with tempoyak,

namely durian that has been preserved and mashed. Don't
forget to add several types of fresh vegetables, such as eastern
basil leaves, baker eggplant, jengkol, and cashew leaves.
These additional ingredients are then mixed and stirred
together.

After that, the harpoon is ready to be enjoyed with warm rice.

In Lampung, one of the restaurants that provides a similar
menu is Rusdi Gendut Restaurant. This restaurant is located
on Jalan Pangeran Tirtayasa Sukabumi, Bandar Lampung.
The location is quite strategic because it is located on the side
of the main road. This restaurant owned by Rusdi is a
restaurant that sells typical Lampung food. He was founded in
January 2010. From the start, this man born in 1959's business
 was food. It's just that, before this, he didn't sell typical
Lampung menus.

Because in Lampung there are very few restaurants that sell

typical Lampung food, he tried to start one. He wants to
preserve the tradition of eating harpoons. And at the same
time, his heart was moved to see how popular typical Padang
food, typical Palembang food, or typical Sundanese food was.

Sarabba

Sarabba can be an alternative to the hot tea, coffee or bajigur

that we usually encounter. Sarabba is a typical drink from the
Bugis tribe, Makassar, South Sulawesi. Makassar people are
certainly familiar with this drink. Sarabba, a traditional drink
of choice that is often consumed in the rainy season and
during cold weather. This drink is made from natural
ingredients, typical Indonesian spices such as ginger, palm
sugar, coconut milk and other complementary ingredients.
You can also add free-range chicken eggs and honey to
increase stamina. Many people who consume sarabba feel that
their health condition is better, especially when they are not fit
or have the flu.