Sayur Asem

   Hi tummiessss, I miss you so much, muachhhh. Long time I did not visit my blog and write something new in here. Okay, today I wanna tell you about " Sayur Asem" the one of my favourite Indonesian food.  What is  Sayur Asem ? Sayur Asem is like " soup "in my opinion, but of course has a diffrient taste and ingredients. Ingredients of Sayur Asem are :

•  1piece of squash, peeled, cut into

•  2 pieces of sweet corn, cut into pieces

•  1 handful of leaves and fruit melinjo

•  50 gr peanuts, wash clean, in order for the liquid does not boil brown

•  6 pieces string beans, cut into pieces

• 10 pieces of cabbage, cut into pieces

• 2 bay leaves lbr

• 2 cm galangal, crushed

• 3 tbsp sour fruit / to taste

• 1 tsp sugar

• 1 ½ liters of water

• Salt to taste

Spices:

•  5 pieces of red chilli

• 6 spring onions

• 3 cloves of garlic

•  4 items hazelnut

• 1 tsp shrimp paste cooked / to taste

How to Make:

1. Boil water along with spices, bay leaves, galangal and tamarind fruit. after input boiling corn, fruit melinjo. Stir and let over medium heat until tender.
2. Take a fruit acid that is soft and puree, strain and take the water and acidic water input return
3. Enter the long beans, squash, peanuts are boiled and salt.
4. Vegetables are almost cooked, put the cabbage, leaf melinjo, sugar and cook until boiling. Fire in turn.
5. Remove and serve.

   To complement, you may add chili paste, fish fries, or onion on top. Good luck and enjoy this simple dish. Seems delicious, right ? So, are you ready to try Sayur Asem, tummiesss ? 
Let's try togetherrrrr  :).  

 

Nasi Goreng

   Hi Tummiesss, saya kangen kaliannnn ( I miss you in English ) :*. Okay, for this week I was really  busy with my paper in campus. I'm getting bored with that. But I never feeling bored to write something new in here. And I'm really,really,really, missed you Tummiesssss      

   Okay for this time I wanna share to you again about Indonesian Food. And for this opportunity we will try to discuss about nasi goreng :

   Hmmm, seems delicious isnt it ? yummyyyy. Okay, nasi goreng is one of Indonesian food or Indonesian Favourite Food exactly. This menu is really simple to you if you wanna try make this at your home. Okay, I will give you info " how to make Nasi Goreng ". Check this outttt......

How to make nasi goreng

Preparation time: 20    minutes
Cooking time: 20 minutes

Ingredients:

3 tbsp vegetable oil
2 chicken thigh fillets cut into strips
1 carrot, finely chopped
1 garlic clove, finely chopped
1 piece of ginger root, finely chopped
2 red chillis, finely chopped
4 onions, finely chopped
1 tbsp soy sauce
100g small dried prawns
Pinch of dark brown sugar
Pinch of salt and freshly ground pepper
100g peanuts
4 eggs
Chopped coriander
400g cooked long-grain rice left to cool

1. Heat the oil in a wok and stir-fry chicken strips. Transfer to bowl.

2. Stir-fry finely chopped onions, carrot, garlic, ginger and chilli for five or ten minutes.

3. Return cooked chicken to the wok, add soy sauce, dried prawns and rice. Keep stirring; add salt, sugar and pepper to taste.

4. Crush the peanuts in a dry wok and fry up. Transfer to bowl.

5. Fry the eggs separately.

6. Serve rice topped with the eggs; put peanuts on the side. Cover with chopped coriander.

7. Add prawn crackers and chicken satay sticks for an Indonesian banquet

 

   Looks easy, right ? and for your information Nasi Goreng not only sale in Restaurant but also in outdoor, like this : ( we called street food )

                                             

                                      

   How about the taste ? Don't worryyyy. in my humble opinion street food have a good taste for this menu than restaurant taste, trust me ! So, Tummies are you ready to try Nasi Goreng ? Letsss tryyyyyyy :*.

Sambal

   Hi Tummiesssss, apa kabar ? ( how are you in English ) long time no stay in this blog. I miss you Tummiesssssss, let me kiss you :* :*:*.  Sorry cause I'm little bit busy with my paper. Well, in this opportunity I wanna tell you about " Sambal". What's Sambal ? Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce , garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. Various recipes of sambals usually are served as hot and spicy condiments for dishes such as ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), and soto. Sambal is an Indonesian loan-word of Javanese origin (sambel).

   In the Indonesian archipelago, there are as many as 300 varieties of sambal. The intensity ranges from mild to very hot. Some varieties include:

Sambal andaliman

Similar to sambal lado mudo but with the addition of andaliman pepper.

Sambal asam

This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.

Sambal bajak (badjak)

 Banten sambal. Chili (or another kind of red pepper) fried with oil, garlic, terasi, candlenuts and other condiments. This is darker and richer in flavor than sambal asam.

Sambal balado

Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Sambal buah

(lit: fruit sambal) specialty of Palembang , made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.

Sambal cibiuk

a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.

Sambal Colo-Colo

From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.

Sambal Dabu-Dabu

Dabu-Dabu comes close to the Mexican salsa sauce, it is of Manado 's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.

Sambal durian or Sambal tempoyak

It is made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal IS available in two varieties: raw and cooked. In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu.

Sambal gandaria

Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.

Sambal goreng

Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).

Sambal jengkol

Freshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.

Sambal kalasan

Sometimes also called sambal jawa. Similar to sambal tumis, it is stir fried. It uses a heapful of palm sugar which gives its dark brown color, tomato, spices and chili. The overall flavor is sweet, with mild hints of spices and chili.

Sambal kacang

A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.

Sambal kecap

A sambal consists of Indonesian kecap manis (sweet soy sauce), red chili, tomatoes bits, shallots and lime, it has a sweet and spicy taste and usually used for barbecue dishes.

Sambal kemiri

This is similar to sambal terasi with an addition of candlenuts.

Sambal jenggot

Sambal with an addition of grated coconut, similar to urap.

Sambal lado mudo

Literally a Minangkabau word for "green sambal". It is also known as sambal hijau or sambal ijo, also "green sambal". Sambal lado mudo, a West Sumatera specialty, used green chili, with dried shrimp, red shallots, garlic, and spices. It is one of those taste sensations that’s hard to beat with a unique fresh flavor that compliments the richness of Sumatran food so extremely well. The sambal is stir fried.

Sambal matah

Raw shallot & lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, terasi shrimp paste, with a dash of lemon.

Sambal petai

A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.

Sambal petis

Uses chili, petis, peanuts, young banana, herbs and spices. An East Javanese sambal.

Sambal pencit/mangga muda

Green mango sambal from Central Java. Freshly ground sambal terasi with shredded young unripe mango. This is a good accompaniment to seafood. Pencit means young mango in Indonesian.

Sambal plecing

Originating from Lombok island, the sambal consists of Lombok's chili variety and Lombok's lengkare shrimp paste,tomatoes, salt, and lime juice.

Sambal rica rica

A hot sambal from Manado region, it uses ginger, chili, lemon and spices. Suitable for barbecue meats.

Sambal setan

A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce". It is popular in Surabaya

Sambal taliwang

This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokiapepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.

Sambal tauco

A Sulawesi sambal, contains the Chinese tauco, lime juice, chili, brown sugar, and salt.

Sambal terasi personal serving in sachet

Sambal terasi

A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor since terasi, is more tangy and fermented. Red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes. Popularly eaten raw. Alternate spelling in the Netherlands: trassi or trassie.

Sambal teri lado

a Padang, (West Sumatra) speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri (anchovy). The sambal is stir fried and similar to Malay "sambal ikan".

Sambal tomat

Similar to sambal tumis but with the addition of crushed tomato and sugar. The tomato is stir fried along with the other ingredients until a paste like consistency. The overall taste is hot and sweet, it is a good mix with lalapan. For very young children, sambal tomat sometimes use very little or no chili at all, it is regarded as one of the first steps in introducing children to the taste of Indonesian sambal.

Sambal tutuk

is a Batak andaliman (sichuan pepper) and aso-aso fish (dried and preserved mackerel) sambal from North Sumatera 

Sambal tumis

Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi (squid) and sambal telur (egg).

Sambal udang bawang

a specialty sambal from Surabaya. It is one of Indonesia's super hot sambal. It used simple ingredients, such as chili pepper, shallot, garlic, asam jawa and coconut oil. People of Surabaya often called it Njaluk Sambal, as they eat it with fragrant steamed white rice.

Sambal ulek (oelek)

Raw chili paste (bright red, thin and sharp tasting). Can be used as the base for making other sambals or as an ingredient for other cuisines. Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The Ulekan is a mortar shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo rootor stone pestle (ulek-ulek) employed in an ulek manner: a crushing and twisting motion (like using a screwdriver) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.

Sambal Stroberi

A sambal made with strawberries originated from Bandung, West Java.

   So Tummies, are you ready to make your toung dance ? Let's try Indonesian Sambal !

                                                                                                     (source : wikipedia )

 

 

Tempe

                                                                            

   Hi Tummiesss, apa kabar ? ( how are you in English ). Tempe is one of Indonesian favourite food. Because tempe has a delicious taste for Indonesian people, yummyyyyy. Tempe is a traditional soy product originally from Indonesia . It is made by a natural culturing and controlled ferementation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempe is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
  It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempe is made from soybeans, but it is a whole soybean product with different nutritional  characteristics and textural qualities. Tempe's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine , where it is used as a meat analogue.
   So, are you ready to try it Tummies ? :)

How to Reservation

                                                               
     Hi Tummiesss, apa kabar ? ( How are you in English ). Sorry cause for a few days I don't write something on my blog ( rather busy with my study ). By the way, maybe some of you want to ask to me about " how to reservation" if you wanna my self to be your food tour guide when you are in Jakarta. Okay, I will answer your questions, tummiessss :).

   How to Reservation ? 
     1. You can send me a message with format like this ( your name, age, your country, and the date when you arrive in Jakarta ) in this number +6281287825784
     2. You can add my BBM then send me chat with format like I wrote before. ( 5B0CE8EF)

   How about the payment ? 
      Okay, I never set a charge to my clients. All of is up to them. Im not professional, and people sure to know if professional never judge their self as a professional.

    And I also have a rules when my clients ask me to be their food tour guide, the rules are :

      1. Should be polite. Why ? because if you are not polite to me, means you are not appreciate me as your food tour guide. I mean you can't flirting to me, or ask me to dating with you.
      2. Always update the info if suddently you wanna change your schedule with me.
      3. Only the outside. Means if I pick you up I can't come to your room. I only waiting you at the lobby of your place if you will stay in the hotel.


                                                                                               So, any question else ? :). 

Welcome Tummies

   Hey tummies, welcome  to my blog :). Wait, you call me what ? yeah, I called you tummies. Cause everyone has a tummy, right ? and that's why I choosed "happytriphappytummy" for my blog name. The purpose of this blog are :
   1. Introducing  all of Indonesian food for foreigner ( means bule in Indonesia )  :)
   2. Introducing some place with some of delicious food ( means we can go to street food or some restaurant with Indonesian food menu ).
   3. Giving an unforgettable impression to foreigner about Indonesian food.

   Indonesia has many kind of food from various provinces. Which is from every dishes has a diffrient taste. And I'm as Indonesian citizens want to present to you ( every people from every countries ) all about Indonesian food :). And of course I'd love to make some friends.

   And apologize me if my blog has a bad English writing. I will always try to up my English. So tummies, Welcome to my blog :).
                                                                                                       
                                                                                                       
                                                                                     Terimakasih ( Thank you in English )

                                                                                                 Amalia ( Admin and CEO )