January IFP Round Up!

 IFP January 2012
Hola everyone! Yeayyy... Thanks God I finally can come up with this super late January IFP Round Up hehehe ^^v. I don’t need to explain the reason why, that will be very classic and totally boring ;p. But, I’ll never be bored to say really sorry for that ^^v. Okay, no more babbling, let’s check the round up out! :D


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Here we go....

Mie Aceh
The first IFP entry from Pawon Omah, yuhuuuuu!!! ^^. Pawoh Omah came up with Mie Aceh, a spicy noodle dish from Aceh – the westernmost province of Indonesia. Mie Aceh is available in two variations; Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soupy). As I once read in Indonesia Eats, Acehnese food has more influenced from Southern Indian food. The thick yellow noodle with slices of beef, goat meat or seafood is served in rich spicy curry-like flavor. Usually sprinkled with fried shallot, and served with emping, slices of shallots, cucumber, and lime.

 Gepuk Daging
Yulyan of Cooking with Love always comes up with super mouthwatering food. Her blog with beautiful photos and food styling is a love and hate at the same time. Love to see and feast your eyes with the beautiful posts, and hate because they make you hungry hahahaha. This time, she has Gepuk Daging (Pounded Beef), a Sundanese food. She combines her Gepuk Daging with sambal and some fresh veggies as lalapan (raw veggies served as condiments also to increase your appetite :D). Yes, Gepuk Daging has made me hungry!!! >.<

Tulang Jambal
Tulang Jambal is a happening food in Bandung (the capital of West Java). It’s only made of the salted fish’s bone (with spines and some meat on) stir-fried with super hot (read: kicking) spices :D. It has salty and super hot taste. Yet, may people love and are addicted to it. Yup, many Indonesians are hot and spicy food maniacs :D. As Julia was totally craving this sensational humble food from her hometown, there was nothing that she could do except by making her own Tulang Jambal ^^. She really loved the result. Yeay, I want to try it!

Paria Kambu
The emergence of Mbak Hesti with her beautiful blog, Hesti’s Kitchen, is just like a breeze to raise the popularity of eastern Indonesian culinary, especially from Sulawesi. Through her blog, I’m introduced more to the beauty of exotic eastern Indonesian food. And, I never thought before that Sulawesi food can be that pretty and mouthwatering! ^^. The fact that I love about eastern Indonesian food is that it uses more marine product instead of chicken or beef as the main meat source :D.

Okay, let’s go for the first Sulawesi culinary entry, Paria Kambu. It is a beloved traditional familiar dish of the people in South Sulawesi, particularly Makassar (the capital of South Sulawesi). Paria kambu is made from Paria/Pare (bittern melon/bitter gourd) stuffed with fish paste. The stuff’s main ingredient is from pan-toasted grated coconut flesh mixed with fish paste (usually made from fresh anchovy, but, shrimp is another best choice :D). The stuffed bitter gourd then is cooked in yummy-seasoned coconut milk base soup. The great stuff combination helps reducing the bitterness of the Paria. Paria Kambu goes really well even only with a plate of warm rice.

 Bolu Kambu
Bolu Kambu can be said as the family of Paria Kambu :)). Bolu Kambu means Ikan Bandeng Isi (Stuffed Bandeng Fish) in Bahasa. I don’t know the English name of Bandeng hehehe ;p. Making the stuff of Bolu Kambu requires extra work as we are to separate out the fish meat from the skin. But, the real work is actually when we are separating the meat from the numerous tiny torny fish spines; we know that Bandeng has tons of “needles” LOL. But the hard work will be worthy paid as Bolu Kambu is really good ^^.

 Kope' Langi'
Glutinous rice flour plays a major role in Indonesian traditional snacks. Many of our traditional chewy snacks are combined with Palm Sugar sauce and grated fresh coconut flesh. Kope’ Langi’ is one of them. It is a traditional street snack from Makassar (South Sulawesi). Kope’ Langi’ is easy peasy to make. Curious? Check it out! :D
 Bayao Pannyu
Another traditional snack from Makassar beside Kope’ Langi’. Bayau Panyu means Telur Penyu (Turtle Egg). Yet, its shape is round just like a ping-pong ball instead of oval :)). For me, it looks like Mochi ^^. The ingredients of Bayao Panyu are similar with Kope’ Langi’s. The chewy skin is made of white glutinous rice flour. The chewy skin is then stuffed with sweet filling from grated coconut with palm sugar and made into ball. After being boiled, the ball will be coated with pan-toasted rice flour. Sounds great! :D
 Gudeg
Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambal goreng krecek). There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as "Kota Gudeg" (city of gudeg). (Wikipedia).
 Gulai Otak
First IFP entry from The Rhythm of Kitchen, thank youuuuu ^^. Gulai is one of the popular and widely distributed dish in Indonesian archipelago, especially in Sumatra and Java. The dish was originated from Sumatra, and tought to be the local adaptation of Indian curry, developed and derived from Indian cuisine influence on Indonesian cuisine. The thick and yellowish gulai sauce is one of the most common sauce in Minangkabau cuisine to gave rich and spicy taste for meats, fishes or vegetables. The gulai sauce found in Minangkabau, Aceh, and Malay cuisine is usually have thick consistency, while the gulai in Java is thinner served in soup-like dish contains pieces of mutton, beef or offal. Gulai usually served with steamed rice, however some recipe such as goat or mutton gulai might be served with roti canai. For her first entry, Mbak Elsa came across with Padang food Gulai Otak (brain curry), an offal dish from Minangkabau, West Sumatra, Indonesia. Yes, from the name, it sounds scary hehehe. But, I think its “safe” if we don’t consume it everyday LOL, since it’s good ;p. It’s a quite popular menu; when I go eating in Padang restaurant, I see many love to have this dish on their menu.

Oseng Daun dan Kembang Pepaya
Another first IFP entry... yeayyy!!! Thanks a lot Mbak Dwek for your participation :). Papaya leaf and flowers stir fry is also a humble favorite menu in my family. At first, I hated it a lot since it was quite bitter for my taste buds. But, my mom always convinced me that bitter food is good for my health, and is also good for diet hahaha. For now, don’t ask me, that slight bitter taste makes me addicted :D. This stir fry + fried anchovies + sambal + warm rice + krupuk = muy delicioso!!! :D. Wuenaaak tenaaaannnn, bikin kangen rumah gila! Haha ^^

Ayam Ijo
We got many new first IFP entries for this round up, here’s another one, Ayam Ijo, from Bunbun of Home of the Chubby Bears :D. Bunbun missed her mom’s home cooking very much; the spicy foods - mix between Sundanese and Acehnese food. So, Bunbun made her own version of Ayam Ijo/Hijau (Chicken in Green Sambal). Talking about Ayam Hijau, the one that I know is one from Banjarmasin (South Kalimantan). I once had a boardinghouse mate from Banjar who sometimes cooked us Ayam Hijau. Yummm... Ayam Hijau is good and spicy :D

 Payeh Bileh
Payeh Bileh is one of Aceh style side dishes that is made from anchovies and spice up with numbers different herbs before wrapping them in banana leaves. There are many other different kinds name of pepes in Indonesia depend on the area. Pepes is a cooking technique employing banana leaf for wrapping and widely use in Indonesia. Brengkesan in Javanese, Brengkes in South Sumatra, Pais in Sundanese, Palai in Minangkabau, and Payeh in Acehnese.

Acehnese food has more influenced from Southern Indian food compare to other regions in Indonesia. There is one ingredient here that is speciality to Aceh dishes, asam sunti. By giving the name asam, it means sour and made from dried bilimbi. If you don’t have any asam sunti, just add more bilimbi (Averrhoa bilimbi or kamias in Tagalog).
 Perkedel Kentang
Potato Patties or perkedel kentang is Indonesian mashed potatoes patties. The word perkedel was derrived from Dutch frikadel. Shallots, garlic, candlenuts, nutmeg, white pepper, chopped Chinese celery are added into mashed potatoes mixture, then shaped into patties. These little round patties are then dipped in beaten eggs and deep-fried until golden brown. In East Java, the perkedel patties are usual condiment to a chicken soup (with no coconut milk) whereas in other regions, perkedel will company a special coconut-based chicken soup.  Perkedel kentang can be served with nasi kuning (Indonesian yellow rice) as well.
Mie Ongklok
Mie Ongklok is a famous dish from Wonosobo, a regency in Central Java. Pak Muhadi (Mr. Muhadi) is said to be the creator of this dish. Mi Ongklok is made of yellow noodles and some vegetables. If many noodle dishes use green mustard, Mi Ongklok calls for cabbage and chives. We are to shake the noodles and veggies with a strainer (traditionally made from bamboo) while we are blanching them in hot or boiling water. That is why this dish is called "ongklok" - ongklok is the Javanese word of "shake". The blanced ingredients are arranged in a bowl, and then added with two kinds of gravy (they are called loh) and some condiments. Sambal or ground fresh bird eye chilies is sometimes used to add the heat for spicy food lovers :D. The popular companions of Mi Ongklok are beef sate/satay, tempe kemul (fried tempeh coated in flour batter), and tofu chips (Wikipedia).

 Rujak Kangkung
Tika was initially to make Plecing Kangkung (a popular water spinach dish from Lombok). But, her plan turned 180 degrees since she had no tomatoes as one of crucial ingredients in making Plecing. She finally decided to come up with Rujak Kangkung. It is almost the same with Plecing Kangkung actually (except for some of the ingredients) – the sambal (chili sauce) in Rujak Kangkung doesn’t use tomato and limo lime. Some people in Kuningan, West Java, sell Rujak Kangkung that they claimed the dish is originally from Kuningan. Rujak Kangkung is worth to try as the water spinach tastes cruncy and the sambal is really rich in flavors :D
Thanks everyone for the beutiful entries! ^^

Maap postingannya gak panjang2, ini buru2 mau jalan2 refreshing ke Tulungagung with teman2 kantor naik kereta api tut tut tuuuuttt (dah lama gak naek sepur, terakhir pas waktu sebelum TK loh *omagash! Hahahaa). Yaaa........ SAYA BUTUH LIBURAN, tugas2 kampus almost killed me hehehehee ^^v

NOTE: Jadwal tayang IFP diperpanjang booooooo’.... Mulai dari bulan kemaren jadwal posting diperpanjang satu bulan penuh! Nyante ah heheheeh, jadi gak perlu keburu-buru 2 minggu pertama. Ayo yang mau ikutan IFP bulan February waktunya masih sampai akhir bulan February loooo ^^





14 comments:

  1. Learning about not throwing skin and heads of shrimp from my iyuk as she made the stock of shrimp with those and turn the stock into a nice homade kerupuk.

    Nice round-up, Ta!

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  2. Aduuhh kpengen semuanya ... BTW Tata ikan bandeng = Milk Fish ^__^

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  3. Takjuuuub aku!! kereeen mbak. Suka editing dan narasinya. Makasih udah bersusah susah ngerjain round up ini, walaupun ditengah tugas yg juga bejibun *sambil pijitin pundak Mbak Tata*. Semoga blog mbak sukses menjadi sarana dan wahana promosi kuliner Indonesia...amin.

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  4. Everything looks so delicious (again:)), I am especially drooling over the mie kepiting Aceh and your mie ongklok, I am a noodle lover :)!!

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  5. Your pictures make me wanna fly to indonesia right away! I love indonesian food. Especially nasi ayam penyet. Too good! :D

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  6. @Indonesia Eats: Waaahh... the krupuk must be great! I love krupuk with shrimp flavor ^^. Many thanks Mbak Pep :D

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  7. @Lina Gladman: Really sorry to make you craving for them teteh... hehehehe ^^v. Okay okay, thank you for letting me know the English name, catet!!! :D

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  8. @Mbak Hesti: ah masak mbaaakkk...... Aku ikutan tersepona juga aaahh hahaha *sambil mapan siyap dipijitin Mbak Hesti hihiihihhi ^^v. Aamiin, makanan Indonesia dari Sabang sampai Merauke bakal nggak ada habisnya mbak kalo di eksplor :D

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  9. @CG: Thanks a lot GC ^^. Don't you want to join us? You can explore Indonesian culinary especially for the noodle dishes. Sounds fun, eh? ^^v

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  10. @blogresipi: Thank you so much Kak Ijan :D. I love Malaysian food too; both have many in common ^^. Many Indonesian and Malaysian are almost the same, they just have different names hehe ^^

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  11. Met jalan-jalan Tata...
    Bersenang-senanglah, jangan lupa kembali untuk round up bulan depan :D

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  12. @Mbak Tika: Thanks a lot mbak Tika, alhamdulillaaaahhh.... jalan2nya menyenangkan sekali :D. Siyaaappp, untuk next month kayaknya Tata udah gak terlalu sibuk lagi :))

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  13. salamkenal mbak... eventnya kynya menarik yaa
    caranya gimana?
    thanks ^^

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  14. @Mbak Nita: Halo Mbak Nita salam kenal jugaaa... Maafken yaa baru sempat bales heheh ^^v. Mbaknya klik logo IFP sebelah kanan itu ada tulisan join us, habis itu bisa dibaca di linknya ya :D

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