Nasi

Long holiday to Thailand

2009-01-30T07:14:00.000-08:00

Holiday to thailand is one of the options that should be considered. With the cheap accommodation we can stay long enough in thailand, many villas or rent a house with full facilities. Many lodging places we met there, close to the hill near the coast. This makes us endure long-long stay in Thailand to spend a holiday there.

For the spirited adventurer, Thailand is a country that throb. You can explore the forests and mountains with elephants, rafting, rock climbing, view from near the "Golden Triangle" (first poppy trade center), met with the tribes and the inland mountains, to plunge to the seabed in the beautiful beaches in the world. You can also acquainted with the tramps all of the world!

Living in Thailand is becoming increasingly impressive, addition to the cheap shopping, accommodation of villas or rent house also very good with natural exotic.

Stay for awhile in Thailand, Enjoy your vacation

2009-01-22T20:00:00.000-08:00

I have some interesting experience while on holiday to Thailand. According to me, this country has many tourist attractions and a has alot of very interesting place to visit. Many of the traditional cuisine dish can also be found in thailand, In addition to the vacation, Thailand is also a place that cheap to shopping. "I like the holiday to Thailand. Here, shopping is cheap and fun,". In addition, the stay there is also comfortable. If you want to stay for long time while take a vacation and discover all about Thailand, don't be worried about home to stay, with many of rental houses which is quite interesting, villa along the coast or on the hill that is very exotic. it is very suitable for who want to vacation together with couples or families.Thailand is one of the countries in Asia as a destination worthy of your holiday. We can also try some of Thailand cuisine with cooking your self, there are many of traditional market we can visit. And don't miss to visit some beautiful beach in Thailand.

Some of the beaches in a reasonable visited thailand;
- Lamai beach, there we can see the coral reef called Hin Ta Hin Yai and (grandfather and grandmother coral stone). This is the legend of a pair of
lovers who live together and die to become a coral reef. At this beach offers many massage if you want to relax for a while to achieve release.

- Chaweng Beach, the beach is the most long beach on the island. This area is full of night life, bar and restaurant. Area is very
filled with tourists who like the crowd.

- Big Buddha Beach, This is a beautiful bay. Why in a way, because in this area there is a statue of Buddha with a big enough altitude 12m. Can say in such a small island on the road to connect to the mainland. We can not use the shoes for the ride up to see the statue of Buddha, as this place is purified by the Buddhist community.

So, come to Thailand for vacation stay there while enjoying the beauty of nature.

Nasi goreng nanas (Pineapple Fried Rice)

2008-08-30T05:07:00.000-07:00

Ingredients:
3 (sliced) Onions - Green
3 Tablespoons Fish Sauce
1/2 Cup (diced, seeded) Tomatoes
1 Tablespoon (fresh, grated) Ginger
1 (diced) Onions 3 Tablespoons Vegetable Oil
4 Cups (cooked, chilled) Rice - Jasmine
1 Teaspoon Sugar - White
1 Cup (chopped) Pineapple
1 Cup (blanched) Beans - Green
5 Cloves (chopped) Garlic
1 (ripe, for serving, optional) Pineapple

Cooking Directions:
1. Cook rice according to instructions and set aside to cool.

2. If serving rice in fresh pineapple (optional), halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

3. Crumble the cold rice between your fingers to separate the grains, and set aside.

4. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

5. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine.

6. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

Lontong Balap

2008-07-30T22:21:00.000-07:00

Typical original Surabaya's food which is cooked from the rice cake(lontong), sprouts, fried tofu, Lento (made of soybean), soy sauce, fried onion and chili sauce.

Lento is made from rice peanuts/Tholo with flour, afterward it is added with galangal, the spring onion, rough-skinned citrus fruit and adequate salt. It is formed round resembled the croquette.

Lontong Balap is full of sprouts. Lontong Balap is not served well without Shellfish satay (sate kerang).Shellfish satay, is made from the shellfish that is boiled and then it is served like satay, but without being roasted.

Lontong Balap will be more delicious to eat if being added with hot soy sauce and chili sauce. We can find this food in surabaya around jalan kranggan, the most famous is "lontong balap pak gendut". Otherwise we can find this similar food on west java as fried sprouts (tauge goreng).

Gado-gado

2007-11-28T22:59:00.000-08:00

Gado gado is a classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce. Gado gado is such a hearty and filling salad that it can easily be eaten as a complete meal.

Ingredients:

The sauce: Sambal Kacang (Peanut Sauce)

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced;
or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

Nasi liwet

2007-11-28T08:35:00.001-08:00

This dish is the trademark of Solo, Central Java, even more than 'timlo' (see another page of this section).

The name 'sego liwet' or 'nasi liwet' means more or less 'boiled rice'.

It refers to the way the rice is done just for this dish; usually we boil some rice in a pot ('manci' in Javanese, 'panci' in Indonesian), and stir it until the bubbles come out, at which point we take the rice out and put it into the steamer, named 'dandang' in Javanese (there is no Indonesian name for it). Both kitchen props are made of alluminium.

That was before the advent of electric rice-cookers.

And this advent is householdwise -- until today, a lot of Javanese homemakers still cook rice that way, since electric rice-cookers, though might be affordable to many (as long as it is made in China, it won't cost more than US$ 15), suck too much electricity and in the end cause a jump of monthly bill.

Anyway, the Solonese 'nasi liwet' is dubbed so because the rice is to get cooked in the pot without ever getting transfered into a steamer. So it is considerably softer than the usual.

Of course we don't eat just rice; the Solonese have fixed what to be eaten with this kind of rice a few hundred years ago: fried 'jepan' with chili and coconut milk, which we call 'sambel goreng jepan' and in Indonesian it is called 'sambal goreng labu siam' (see the veggies section).

Then some thick coconut milk with a little salt, which is cooked until it got bubbles, called 'arèh', is put on the rice. Eggs and chicken boiled in coconut milk are also added. Then a little chili sauce, handmade, is to make the dish complete, plus a large shrimp cracker ('krupuk urang' in Javanese, 'kerupuk udang' in Indonesian).

Nasi liwet is that simple; so it is really beyond comprehension why the Solonese chose it as their character-representing dish, or why other people come to attach it to them.

Nasi Goreng (fried rice)

2007-11-23T10:41:00.000-08:00

Nasi goreng is the Indonesian version of fried rice - that is what it means in Bahasa Indonesia. The dish is often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk (fried crackers / chips made of shrimp or vegetables). In many restaurants, when accompanied by a fried egg, it is sometimes called as nasi goreng spesial.

Nasi goreng can be eaten at any time of day, most Indonesian people often eat nasi goreng during breakfast, and mostly the ingredients are a previous day's dinner leftover. The rice should be cooked ahead and let it to go cold to make, and this is why the leftover dinner is used because the rice is preferably taken from day before.^[1] Nasi goreng is a complete meal but sometimes it is also part of a banquet.

The main ingredients for the plain nasi goreng include pre-cooked (and preferably cold) rice, soy sauce, garlic, shallot and some spring onions for garnishing. For the special one, add fried egg, a cracker, some slice of raw tomatoes and cucumbers.

Nasi goreng can also be found in restaurants in western countries, mostly in Chinese and Indian ones, but with local adaptation. For instances, by adding some curry seasoning. In the Netherlands, several Indonesian-Chinese restaurants offer nasi goreng with selected original spices to suit the Dutch taste.

Here is Indonesian Fried Rice recipe ;

INGREDIENTS

* 1/2 cup uncooked long grain white rice
* 1 cup water
* 2 teaspoons sesame oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 green chile pepper, chopped
* 1 small carrot, sliced
* 1 stalk celery, sliced
* 2 tablespoons kecap manis
* 2 tablespoons tomato sauce
* 2 tablespoons soy sauce
* 1/4 cucumber, sliced
* 4 eggs

DIRECTIONS

1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice, and mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
3. Place eggs in the wok, and cook until set. Place in the bowls over the rice and vegetables.

Lontong

2007-11-17T01:39:00.000-08:00

Lontong is an Asian dish made of compressed rice that is then cut into small cakes.

Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as curries.

Lontong is traditionally made by partly cooking the rice and packing it tightly into a rolled-up banana leaf. The leaf is then secured and cooked in boiling water for about 90 minutes. Once it is cooled, the rice compacts and can be cut up into bite-sized pieces.

Alternative ways of cooking lontong include placing uncooked rice into a muslin bag then letting the water seep in and cause the rice to form a solid mass (Ingram, 2003).

Lontong is a popular slang word used by Indonesia leading IT company in order to describe useless people, who never give any value.

How to weaving ketupat

2007-11-09T00:33:00.000-08:00

take alook at the video how to weaving ketupat.

Ketupat

2007-11-09T00:03:00.000-08:00

Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the PhilippinesPuso), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains begin to expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasiketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste. (wikipedia)

Rice

2007-11-08T23:11:00.000-08:00

Rice is a staple for all classes in contemporary Indonesia,^[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice (nasi putih) with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intipbrem (rice wine), and nasi goreng (fried rice).^[2] (rice crackers), desserts, noodles,

It was only incorporated, however, into diets as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.^[1] dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of

Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.^[1]