Artikel
11/08/2010

So, What is 'Gudeg'?

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(A culinary journey throughout the country)

Our country, Indonesia, is an indigenous food-rich country. Its local food has been the main attraction for foreign tourists to come to Indonesia. Promoting this indigenous food or cuisine is not as simple as it looks due to the unavailability of their terms in English. In this case, translation-based definition could help.

Here are the translated definitions of some Indonesian indigenous food, taken from various sources.

* Emping : Chips made of pounded new rice toasted and served with palm sugar.
* Gethuk : Sweet steamed loaf of pounded cassava.
* Gudangan : Steamed mixed vegetables with grated coconut and chili pepper.
* Gudeg : Young jackfruit cooked in coconut milk with spices.
* Dodol : Sticky confectionary made of glutinous rice, coconut milk and palm 
  sugar.
* Kerak telor : A glutinous rice cake cooked with eggs and served with shredded coconut  
  and dried shrimp topping.
* Kethoprak : Salad consisting of bean sprouts, tofu, rice noodles and peanut sauce.
* Ketimus : Cake made of corn or cassava with coconut and palm sugar.
* Ketupat : Rice boiled in coconut fronds plaited in rhomboid shape.
* Kolak : Sweet compote made of starchy fruits (cassava, bananas, etc) stewed in  
  coconut milk and sugar.
* Kue nagasari : Rice flour cake stuffed with banana bits and steamed in banana leaves.
* Kue putu : Steamed cake made of flour and palm sugar eaten with grated coconut.
* Lemang : Cake of grated cassava and coconut with palm sugar steamed in bamboo 
  tubes.
* Lemper : Snack made of steamed glutinous rice with meat or other stuffing and 
  wrapped in a banana leaf.
* Lompong sagu: Sweet made of boiled sago filled with coconut and palm sugar.
* Lopis : Cake of glutinous rice steamed in banana leaves. 
* Lotek : Raw vegetable salad served with spicy sauce.
* Nasi rawon : Rice served with beef stew and other fixings.
* Nasi uduk : Rice cooked in coconut milk and served with condiments.
* Oncom : Fermented cake made from soybean sediment
* Onde-onde : Round fried cake made of rice flour filled with sweetened ground mung 
  beans sprinkled with sesame seeds.
* Otak-otak : Snack made of seafood steamed in banana leaves.
* Pecel lele : Fried freshwater catfish served with chili sauce and raw vegetables.
* Pecel : Salad made of blanched vegetables served with peanut sauce.
* Regginang : Crisp cracker made of glutinous rice.
* Rempeyek : Crisp, thin chip made of flour and peanuts or shrimp or small fish.
* Rendang : Meat simmered in spices and coconut milk.
* Rujak cingur : Vegetable or fruit salad with slices of beef snout. 
* Rujak juhi : Vegetables served with shredded dried squid and peanut sauce.
* Sale pisang : Sun-dried banana chips.
* Semur jengkol : Pungent-smelling vegetable stewed in soy sauce. 
* Soto Betawi : Beef entrail soup with diced tomatoes and slices of fried potatoes.
* Tiwul : Snack made from dried cassava.
* Tongseng : Dish prepared with cabbage and meat usually lamb.
* Urap : Salad of mixed vegetables (cabbage, bean sprouts and string bean) with 
  coconut.

 Let’s find more local food. Taste and translate it yourself.
Ditulis oleh : Aris Wijaya Murti   Telah dibaca : 3202
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