TERMINOLOGY FOR INDONESIAN BUFFET ( TUGAS TAMBAHAN 02 )

#PASUKANBODREX

We have some homework to find what is the terminology menu from Indonesian buffet. we must explain what is terminology menu in Indonesian buffet

• Rujak Mie

Rujak Noodles typical of Palembang is a noodle that uses sauce of vinegar and brown sugar. The contents are complete ranging from yellow noodles, soun, and bean sprouts.

Rujak noodles from Palembang using wet yellow noodles and suun as the main ingredient. Other complementary form of tofu, bean sprouts that have been brewed hot water and cucumber.

The gravy is made from boiled water, brown sugar, vinegar, and spices consisting of red pepper, garlic, ebi, and salt. The sprinkling of fried onion and crunchy noodle crackers. Although not made from fresh fruits and vegetables, the name of rujak in this dish seems to describe the fresh sensation when eating it.

Source :

https://resepnusantara.id/rujak-mie-khas-palembang/

• Dojang Nakeng

Discovered this seafood dish in the provincial town of ruteng, 140 km inland. The surprising use of mint in the dish was a first for us in Indonesia. Any type os seafood or even beef and chicken can be used following the direction below. This menu original from Flores, Nusa Tenggara Barat.

Source :

A New Approach To Indonesian Cooking : Heinz Von Holzen

• Soto Padang

Soto Padang is one of the most famous dishes in Padang. Surely in addition to rendang and sate padang. However, this one soup is quite rarely in the padang restaurant. The delicacy of soup padang located in the complete variety of spices. Therefore, if you want your soup soto does not feel there is less, you should not remove one of the spices on this recipe. Soto padang seasoning is generally easy to find in traditional markets or supermarkets. Another one that should not be lost from the soup of padang, the use of pink rice crackers as a complement. Without this cracker, soup soto that you serve certainly less interesting presentation.

Soto padang have characteristics that become differentiate with another soto from other regions. In the presentation, usually this one use broth of beef, plus pieces of dried fried beef. In addition to pieces of beef, Soto Padang also comes with rice vermicelli, potato cakes, so it becomes more stable. These characteristics are of course very distinctive and has become the identity of a typical culinary of the field.

This culinary much preferred by many people, this is due to none other because it tastes delicious and fresh. Seasoning Soto Padang consists of various types and a mixture of spices that make these preparations have a delicious flavor and certainly efficacious. Especially if coupled with other complementary materials that will certainly make a typical dish of this padang is more delicious to eat. These complementary materials include a finely sliced onion stem, and thinly sliced red onion and fried. Sprinkle them on this juicy dish. In addition, also provide lime juice that will give a fresh flavor to your dish.

Source :

https://ranahbundo.wordpress.com/2016/06/01/soto-padang/

• Ikan Cuka

Vinegar or Fish Cuko commonly called like that, is a Sisiak Fish a kind of small Tuna Fish in the market town of Padang, fried seasoning and combined with whole onions, whole chili plus spices then added with acid vinegar to produce a savory dish.

Chilli Whole, Whole Onions that have been cooked in a mixture of sauce and spices tasted on the tongue, must be patient to cook this dish because it takes several stages such as preparing the ingredients, fish fry and then unite all into one unity soup. Certainly after cooking you will be amazed by the uniqueness of flavors offered by Vinegar.

Source : 

https://www.infosumbar.net/wisata-kuliner/ikan-cuka-masakan-padang-nan-langka/

• Terong Santan

Eggplant is one type of vegetables that are usually easy to find in traditional markets. This one vegetable is often used by housewives to be processed into delicious cuisine. One of the delicious dishes made from eggplant is eggplant gravy. Typical eggplant flavor and delicious coconut milk make this dish very suitable to serve at the dinner table. The basic ingredients used to make vegetable eggplant gravy is green eggplant, but if not you can also use purple eggplant.

Source : 

http://www.resepseharihari.com/resep-memasak-sayur-terong-kuah-santan.html

• Pelecing Kangkung

Pelencing Kangkung consists of boiled kangkung and served in a cool state with a sprinkling of tomato sauce. The tomato sauce is made from chili pepper, salt, terasi, and tomato. Plecing Kangkung usually served with additional vegetables such as bean sprouts, long beans, fried peanuts or urap.

Kangkung used for cooking Plencing is not just any kind of kangkung. Must be the type of water spinach that has a large stem, namely the type of water spinach.

The selection of water spinach aims to produce tasty flavors and large stems. So when eaten will feel crunchy in the mouth. Kangkung in the famous Lombok area has a soft texture, so it does not feel tough though eaten with the trunk.

In addition to the unique kangkung, delicious taste of Plecing kangkung is obtained from the use of shrimp paste. Terasi that is used any special use Lengkare shrimp that has a savory taste and sweet. This type of terasi per half kilo is priced at 50 thousand rupiah.

Plecing Kangkung usually presented with a circle shape. Starting with the big circle above there is a smaller circle pursed upward. The purpose of this presentation so that the material and sambal can be seen all from above. The arrangement is by first resisting the spinach in the largest circle, then brought in the bean sprouts, then the fried peanuts, and the latter join the peanut peanut plecing sauce. This fried peanuts function to neutralize the spicy and taste balancing between kale and sprouts that have lots of fiber.

Source :

https://nusantaranews.co/plecing-kangkung-kuliner-khas-lombok/

http://lombok.panduanwisata.id/wisata-kuliner/plecing-kangkung-khas-lombok-lebih-dari-sekedar-kangkung/

• Hagape Daging

A coconut-rich beef dish from Ambon, in the Spice Islands of Maluku, which unlike similar dishes from Java and Sumatra has no chili, sugar and soy sauce. Nevertheless, the combination of coconut with galangal, lemongrass, turmeric and ginger gives this dish a wonderfully complete aroma and flavor.

Source :

http://recipescooks.info/indonesian-cooking/beef-with-coconut-recipe-resep-hagape-daging

• Ayam Taliwang

One of the elements of culinary cultural heritage that became a typical food icons of the Sasak people in Lombok-West Nusa Tenggara is chicken taliwang. The typical culinary of taliwang chicken in the form of processed young chickens mixed with certain spices so as to provide a strong taste. The presentation is always accompanied by plecing kangkung and beberuk eggplant.

The development of taliwang chicken culinary traditions in Lombok, closely related to the existence of the community Taliwang Reef in Cakranegara District, Mataram City, West Nusa Tenggara Province. Taliwang Reef Society is the first to introduce culinary taliwang chicken. They process the chicken into a typical food which is then referred to as chicken taliwang.

The making of roasted chicken taliwang for local commodities or sold in the community is started by a mother named Nini Manawiyah or Papin Manawiwah. Morning until noon Manawiyah sells chicken rice pelalah at his home in Karang Taliwang. Then in the afternoon until the eve of dawn sells alone in Cakranegara Market. The menu consists of rice, grilled chicken beberuk. Roasted chicken cuisine Manawiyah known delicious and much sought after by its customers. Not surprisingly, then Manawiyah chicken rice began to fame in the city of Mataram. Incidentally Manawiyah comes from Karang Taliwang, so customers who often buy rice in the Manawiyah call it with chicken taliwang rice.

Taliwang chicken fame has been known since the 1960s. It is said that one of the heroes of the Indonesian Revolution, General Ahmad Yani had stopped eating at the chicken rice stall Nini Manawiyah in Karang Taliwang. Not long after it was reported that General Ahmad Yani died from  G 30 S / PKI. The arrival of General A. Yani at the Nini Manawiyah rice stall became a milestone in the event that the chicken that originated from the origins of taliwang chicken had started to be sold around the 1960s.

Source :

https://kebudayaan.kemdikbud.go.id/bpnbbali/2015/06/16/sejarah-dan-perkembangan-kuliner-ayam-taliwang/

• Bubuh Injin

Bubuh injin is better known as the black sticky rice porridge is derived from Bali island. Nothing distinguishes it from black glutinous rice porridge ever. Maybe just naming a diffrent courses in each area.

This bubuh injin made from black glutinous rice cooked with red sugar. As a complement, usually given during the presentation areh or running thick coconut milk cooked with salt and fragrant pandan leaves. There is also serving bubuh injin with not give areh but with a sprinkling off shredded coconut thas was . Bubuh injin usually served at any event, party of gathering people.

This colour of bubuh injin is black with sweet and savory taste of harmony. Areh or coconut sprinkles on it adds flavor to this bubuh injin more tasty an delicious. In order to feel more refreshed, bubuh injin can also served by providing a few pieces of ice cubes. But if that is not too happy, bubuh injin while also delicious served warm. 

Source:

https://www.gustibali.com/bubuh-injin/

• Bika Ambon

Bika Ambon is one of the typical food of wet cakes originating from Medan City, North Sumatera. This one cake has a characteristic with yellow color and has cavities on the inside. In addition Bika Ambon cake also has a distinctive flavor and aroma that makes us addicted to eat it. In the city of Medan itself, Bika Ambon cake is already very famous and became one of the culinary icon of community pride there. So always be hunted by culinary lovers and tourists while visiting there.

When we first heard the name of Bika Ambon cake, of course we would think that this one cake comes from the Maluku region in eastern Indonesia. But in fact Bika Ambon cake is indeed very popular in the city of Medan, North Sumatra.

From several sources we found, there are several versions of the story that explain the origin of this Bika Ambon name. One of them is from the explanation of M. Muhar Omtatok, one of the culturalists and historians who explained that this Bika Ambon cake was originally inspired by a typical Malay cake called bika or also called bingka. The cake is then modified by adding the development materials of Nira or Tuak Enau. So that the inside of the hollow and have a different taste with the bika typical Malay cake.

Then, this cake began to be called with Bika Ambon cake because it was first sold in the intersection area Jl. Ambon - Sei Kera, Medan. Because of the many enthusiasts, this cake then became popular and often called the Bika Ambon cake, in accordance with the street name. The origin and name of Bika Ambon is still controversial. But even so, Bika Ambon cake remains one of the special dishes of the people of Medan.

Source :

http://www.negerikuindonesia.com/2016/07/bika-ambon-makanan-khas-medan-sumatera.html