Nasi (rice)

Indonesian food recipes this time will introduce about Rice. Rice? yes rice, why do I introduce rice? because the Indonesian people can not live without eating rice hahaha dude.
Using buffalo to plow rice fields in Java; Rice is the staple food of the people of Indonesia, Indonesia is the third largest rice producer in the world. Many rice farming changed the landscape of Indonesia.
Rice is the staple food for all levels of modern Indonesian society, and rice agriculture occupies a prime position in Indonesian culture; established landscape; sold in the market is the basic ingredient of many types of food that savory to sweet. In general, rice is eaten in the form of the dreams of ordinary rice flavor with a little fresh vegetables and side dishes of rice friends by his side as a source of protein and other nutrient sources. Rice can also be used as ketupat (rice steamed in woven coconut leaves), rice cake (rice steamed in banana leaf packaging), voyeur (rice crackers), snacks, vermicelli, noodles, rice wine, and fried rice.
Rice included in the daily diet, but as the development of technology, it is possible to trade in paddy and rice from elsewhere. Finding evidence of wild rice was found on the island of Sulawesi, dating from about the year 3000 BC. , Though the earliest evidence of rice agriculture of the inscriptions found in the eighth century Javanese king Yeng mention applying the tax in the form of rice. Division of labor between men, women, and animals preserved in rice farming in Indonesia, as encountered in the relief carvings Prambanan, Central Java from the ninth century: plow paddy fields tied to the buffalo; woman planting seeds and pound rice, and man transporting harvested rice on a shoulder pole. In the sixteenth century, Europeans visiting the Indonesian archipelago regard rice as food prestigious presented by the aristocrats and nobles during the ceremony and celebration party.
Rice farming requires adequate sunlight. Rice cultivation in Indonesia associated with the development of agricultural tools from metal and livestock raising buffalo to plow rice paddies and manure is used for fertilizer. Indonesia original landscape blanketed by tropical rainforest, but are slowly being replaced by rice fields and settlements to develop rice farming that has developed over 1500 years.
Other staples are corn (in dry areas such as Madura and Nusa Tenggara), sago (in the eastern part of Indonesia), cassava (dried and called Tiwul as an alternative staple food in arid areas such as Java, Gunung Kidul and Winton), cassava and tuber- tubers (especially in the lean season).
if you have prepared rice in your home?

NAMA ANDA - 09.59

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Indonesia Food Recipes

Indonesian food recipes for chef you.Hei welcome in traditional Indonesian food lovers blog . Oh yeah, sorry klo my english language grammar may not be appropriate for me to use google translate service goals  I just wanted to introduce a wealth of Indonesian cuisine to your dunia.disini will find a variety of original recipes typical Indonesian cuisine is known to be very tasty. According to Wikipedia Indonesian cuisine is a reflection of the diverse cultures and traditions come from archipelago comprising 6,000 islands, and holds an important place in the national culture of Indonesia in general and almost all Indonesian dishes rich with spices derived from spices such as nutmeg, chili, key retrieval , galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of cooking techniques and ingredients according to indigenous traditions, there is also the influence of trade coming through like from India, China, Middle East, and Europe.Basically there is not one singular "Indonesian cuisine", but rather, the diversity of regional cuisine influenced by local Indonesian cultures and foreign influences. For example, rice is processed into white rice, ketupat or rice cake (steamed rice) as a staple food for the majority of the Indonesian population to the eastern However the more commonly used also corn, sago, cassava, and sweet potatoes. Landscape form of presentation is generally presented in the form of mostly Indonesian food staples with side dishes of meat, fish or vegetable on the side of the plate.Throughout its history, Indonesia has been involved in world trade due to its location and natural resources. Cooking techniques and develops authentic Indonesian food and culinary arts then influenced by India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia. Maluku islands are renowned as the "Spice Islands", also contributing Indonesian herbal plants native to the world of culinary arts. Culinary arts eastern Indonesian region similar to Polynesian and Melanesian art of cooking.Sumatran cuisine, for example, often show the influence of the Middle East and India, such as the use of curry spices in meat dishes and vegetables, while Javanese cuisine evolved from the original cooking techniques nationwide. Cultural elements of Chinese cuisine can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have absorbed the art of Indonesian cuisine.Several types of dishes native to Indonesia also can now be found in several countries in the continent of Asia. Popular Indonesian dishes such as satay, rendang, and sambal are also favored in Malaysia and Singapore. Ingredient of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is considered as the original discovery of Java, local adaptation of fermented soybeans. Other types of fermented soy foods are oncom, similar to tempe but using different types of mushrooms, oncom very popular in West Java.Indonesian food is generally eaten with cutlery combination spoon and fork in the right hand on the left hand, though in many places (such as West Java and West Sumatra) is also common to find fed directly with bare hands.At a particular restaurant or common household use hands to eat, like a seafood restaurant, a traditional Sundanese and Padang restaurant, or tavern tent 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 to give a fresh scent. The water bowl should not be drunk; just used to wash hands before and after eating, using bare hands.Using chopsticks to eat prevalent in restaurants serving Chinese cuisine that has been adapted into Indonesian dishes such as chicken noodle with noodles or dumplings, fried noodles, and fried Shahe fen (fried flat noodles, like char kway teow).

NAMA ANDA - 09.39

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