Resep Masakan Jawa
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About Resep Masakan Jawa
Masakan Indonesia adalah salah satu tradisi kuliner yang paling kaya di dunia, dan penuh dengan cita rasa yang kuat. Kekayaan jenis masakannya merupakan cermin keberagaman budaya dan tradisi Nusantara yang terdiri dari sekitar 6.000 pulau berpenghuni, dan menempati peran penting dalam budaya nasional Indonesia secara umum.
Hampir seluruh masakan Indonesia kaya dengan bumbu berasal dari rempah-rempah seperti kemiri, cabai, temu kunci, lengkuas, jahe, kencur, kunyit, kelapa dan gula aren dengan diikuti penggunaan teknik-teknik memasak menurut bahan, dan tradisi-adat yang terdapat pula pengaruh melalui perdagangan yang berasal seperti dari India, Tiongkok, Timur Tengah, dan Eropa.
Pada dasarnya tidak ada satu bentuk tunggal "masakan Indonesia", tetapi lebih kepada, keanekaragaman masakan daerah yang dipengaruhi secara lokal oleh kebudayaan Indonesia serta pengaruh asing. Sebagai contoh, beras yang diolah menjadi nasi putih, ketupat atau lontong (beras yang dikukus) sebagai makanan pokok bagi mayoritas penduduk Indonesia, namun untuk bagian timur lebih umum dikonsumsi sagu, jagung, singkong, dan ubi jalar.
Bentuk penyajian umum sebagian besar makanan Indonesia terdiri atas makanan pokok dengan lauk-pauk berupa daging, ikan atau sayur di sisi piring.
Sepanjang sejarahnya, Indonesia telah terlibat dalam perdagangan dunia berkat lokasi, dan sumber daya alamnya. Teknik memasak, dan bahan makanan asli Indonesia berkembang, dan kemudian dipengaruhi oleh seni kuliner India, Timur Tengah, Cina, dan akhirnya Eropa. Para pedagang Spanyol dan Portugis membawa berbagai bahan makanan dari benua Amerika jauh sebelum Belanda berhasil menguasai Indonesia. Pulau Maluku yang termahsyur sebagai "Kepulauan Rempah-rempah", juga menyumbangkan tanaman rempah asli Indonesia kepada seni kuliner dunia. Seni kuliner kawasan bagian timur Indonesia mirip dengan seni memasak Polinesia dan Melanesia.
Masakan Sumatera, sebagai contoh, seringkali menampilkan pengaruh Timur Tengah, dan India, seperti penggunaan bumbu kari pada hidangan daging, dan sayurannya, sementara masakan Jawa berkembang dari teknik memasak asli nusantara. Unsur budaya masakan Cina dapat dicermati pada beberapa masakan Indonesia. Masakan seperti bakmi, bakso, dan lumpia telah terserap dalam seni masakan Indonesia.
Beberapa jenis hidangan asli Indonesia juga kini dapat ditemukan di beberapa negara di benua Asia. Masakan Indonesia yang populer seperti sate, rendang, dan sambal juga digemari di Malaysia dan Singapura. Bahan makanan berbahan dasar dari kedelai seperti variasi tahu dan tempe, juga sangat populer. Tempe dianggap sebagai penemuan asli Jawa, adaptasi lokal dari fermentasi kedelai. Jenis lainnya dari makanan fermentasi kedelai adalah oncom, mirip dengan tempe tetapi menggunakan jenis jamur yang berbeda, oncom sangat populer di Jawa Barat.
Makanan Indonesia umumnya dimakan dengan menggunakan kombinasi alat makan sendok pada tangan kanan, dan garpu pada tangan kiri, meskipun demikian di berbagai tempat (seperti Jawa Barat dan Sumatera Barat) juga lazim didapati makan langsung dengan tangan telanjang.
Di restoran atau rumah tangga tertentu lazim menggunakan tangan untuk makan, seperti restoran boga bahari, restoran tradisional Sunda dan Padang, atau warung tenda pecel lele dan ayam goreng khas Jawa Timur. Tempat seperti ini biasanya juga menyajikan kobokan, semangkuk air kran dengan irisan jeruk nipis agar memberikan aroma segar.
Disclaimer :
All of content in this application is not our trademark. We only get the content from search engine and website. Please let me know if your original content want to remove from our application. Indonesian cuisine is one of the richest culinary traditions in the world, and filled with a strong flavor. Wealth type of cooking is a reflection of cultural diversity and traditions of the archipelago consisting of approximately 6,000 inhabited islands, and occupies an important role in the national culture of Indonesia in general.
Almost all Indonesian dishes rich with spices derived from spices such as pecans, chili, key retrieval, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of the techniques of cooking according to the material, and tradition-indigenous there are also influences through trade comes as India, China, Middle East, and Europe.
Basically, there is not one singular "Indonesian cuisine", but rather the diversity of regional cuisine that is affected locally by the Indonesian culture and foreign influences. For example, rice is processed into white rice, or rice cake rhombus (steamed rice) as a staple food for the majority of Indonesia's population, but to the east is more commonly consumed sago, maize, cassava, and sweet potatoes.
Most common form of presentation of Indonesian food consists of staple foods with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to its location, and its natural resources. Cooking techniques, and developing authentic Indonesian food ingredients, and then influenced by the culinary art of India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought a variety of foodstuffs from the American continent long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated spice plants native to Indonesia to the world of culinary arts. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
Sumatran cuisine, for instance, often displaying the influence of the Middle East, and India, such as the use curry powder in a dish of meat and vegetables, while Javanese cuisine evolved from the original cooking techniques archipelago. Chinese cuisine culture elements can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have been absorbed in the art of Indonesian cuisine.
Several types of native Indonesian dishes also can now be found in several countries in Asia. Indonesian dishes such as satay, rendang and sambal also popular in Malaysia and Singapore. Ingredients of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is regarded as the original discovery of Java, local adaptation of fermented soybeans. Other types of fermented soybean meal is oncom, similar to tempeh but using different types of fungus, oncom very popular in West Java.
Indonesian food is generally eaten with a spoon cutlery combinations on the right hand and the fork in the left hand, though in many places (such as West Java and West Sumatra) is also common to find feed directly with bare hands.
In the restaurant or certain household prevalent use your hands to eat, like a seafood restaurant, a traditional restaurant Sunda and Padang, tent or stall pecel catfish and fried chicken typical of East Java. Places like this are usually also serves finger bowl, a bowl of tap water with lemon slices in order to give a fresh scent.
Disclaimer:
All of the content in this application is not our trademark. We only get the content from the search engines and websites. Please let me know if your original content want to remove from our application.
Hampir seluruh masakan Indonesia kaya dengan bumbu berasal dari rempah-rempah seperti kemiri, cabai, temu kunci, lengkuas, jahe, kencur, kunyit, kelapa dan gula aren dengan diikuti penggunaan teknik-teknik memasak menurut bahan, dan tradisi-adat yang terdapat pula pengaruh melalui perdagangan yang berasal seperti dari India, Tiongkok, Timur Tengah, dan Eropa.
Pada dasarnya tidak ada satu bentuk tunggal "masakan Indonesia", tetapi lebih kepada, keanekaragaman masakan daerah yang dipengaruhi secara lokal oleh kebudayaan Indonesia serta pengaruh asing. Sebagai contoh, beras yang diolah menjadi nasi putih, ketupat atau lontong (beras yang dikukus) sebagai makanan pokok bagi mayoritas penduduk Indonesia, namun untuk bagian timur lebih umum dikonsumsi sagu, jagung, singkong, dan ubi jalar.
Bentuk penyajian umum sebagian besar makanan Indonesia terdiri atas makanan pokok dengan lauk-pauk berupa daging, ikan atau sayur di sisi piring.
Sepanjang sejarahnya, Indonesia telah terlibat dalam perdagangan dunia berkat lokasi, dan sumber daya alamnya. Teknik memasak, dan bahan makanan asli Indonesia berkembang, dan kemudian dipengaruhi oleh seni kuliner India, Timur Tengah, Cina, dan akhirnya Eropa. Para pedagang Spanyol dan Portugis membawa berbagai bahan makanan dari benua Amerika jauh sebelum Belanda berhasil menguasai Indonesia. Pulau Maluku yang termahsyur sebagai "Kepulauan Rempah-rempah", juga menyumbangkan tanaman rempah asli Indonesia kepada seni kuliner dunia. Seni kuliner kawasan bagian timur Indonesia mirip dengan seni memasak Polinesia dan Melanesia.
Masakan Sumatera, sebagai contoh, seringkali menampilkan pengaruh Timur Tengah, dan India, seperti penggunaan bumbu kari pada hidangan daging, dan sayurannya, sementara masakan Jawa berkembang dari teknik memasak asli nusantara. Unsur budaya masakan Cina dapat dicermati pada beberapa masakan Indonesia. Masakan seperti bakmi, bakso, dan lumpia telah terserap dalam seni masakan Indonesia.
Beberapa jenis hidangan asli Indonesia juga kini dapat ditemukan di beberapa negara di benua Asia. Masakan Indonesia yang populer seperti sate, rendang, dan sambal juga digemari di Malaysia dan Singapura. Bahan makanan berbahan dasar dari kedelai seperti variasi tahu dan tempe, juga sangat populer. Tempe dianggap sebagai penemuan asli Jawa, adaptasi lokal dari fermentasi kedelai. Jenis lainnya dari makanan fermentasi kedelai adalah oncom, mirip dengan tempe tetapi menggunakan jenis jamur yang berbeda, oncom sangat populer di Jawa Barat.
Makanan Indonesia umumnya dimakan dengan menggunakan kombinasi alat makan sendok pada tangan kanan, dan garpu pada tangan kiri, meskipun demikian di berbagai tempat (seperti Jawa Barat dan Sumatera Barat) juga lazim didapati makan langsung dengan tangan telanjang.
Di restoran atau rumah tangga tertentu lazim menggunakan tangan untuk makan, seperti restoran boga bahari, restoran tradisional Sunda dan Padang, atau warung tenda pecel lele dan ayam goreng khas Jawa Timur. Tempat seperti ini biasanya juga menyajikan kobokan, semangkuk air kran dengan irisan jeruk nipis agar memberikan aroma segar.
Disclaimer :
All of content in this application is not our trademark. We only get the content from search engine and website. Please let me know if your original content want to remove from our application. Indonesian cuisine is one of the richest culinary traditions in the world, and filled with a strong flavor. Wealth type of cooking is a reflection of cultural diversity and traditions of the archipelago consisting of approximately 6,000 inhabited islands, and occupies an important role in the national culture of Indonesia in general.
Almost all Indonesian dishes rich with spices derived from spices such as pecans, chili, key retrieval, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of the techniques of cooking according to the material, and tradition-indigenous there are also influences through trade comes as India, China, Middle East, and Europe.
Basically, there is not one singular "Indonesian cuisine", but rather the diversity of regional cuisine that is affected locally by the Indonesian culture and foreign influences. For example, rice is processed into white rice, or rice cake rhombus (steamed rice) as a staple food for the majority of Indonesia's population, but to the east is more commonly consumed sago, maize, cassava, and sweet potatoes.
Most common form of presentation of Indonesian food consists of staple foods with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to its location, and its natural resources. Cooking techniques, and developing authentic Indonesian food ingredients, and then influenced by the culinary art of India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought a variety of foodstuffs from the American continent long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated spice plants native to Indonesia to the world of culinary arts. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
Sumatran cuisine, for instance, often displaying the influence of the Middle East, and India, such as the use curry powder in a dish of meat and vegetables, while Javanese cuisine evolved from the original cooking techniques archipelago. Chinese cuisine culture elements can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have been absorbed in the art of Indonesian cuisine.
Several types of native Indonesian dishes also can now be found in several countries in Asia. Indonesian dishes such as satay, rendang and sambal also popular in Malaysia and Singapore. Ingredients of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is regarded as the original discovery of Java, local adaptation of fermented soybeans. Other types of fermented soybean meal is oncom, similar to tempeh but using different types of fungus, oncom very popular in West Java.
Indonesian food is generally eaten with a spoon cutlery combinations on the right hand and the fork in the left hand, though in many places (such as West Java and West Sumatra) is also common to find feed directly with bare hands.
In the restaurant or certain household prevalent use your hands to eat, like a seafood restaurant, a traditional restaurant Sunda and Padang, tent or stall pecel catfish and fried chicken typical of East Java. Places like this are usually also serves finger bowl, a bowl of tap water with lemon slices in order to give a fresh scent.
Disclaimer:
All of the content in this application is not our trademark. We only get the content from the search engines and websites. Please let me know if your original content want to remove from our application.
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