Sate Blengong Khas Brebes

What is this ???
hah... Sate  Blengong ??

hmmm... Yummi..

please, make me a serving of Sate Blengong ^_^

Sate Blengong

Sate Blengong are one species of duck and entog marriagebetween a processed or fried, then served with chili sauce andfresh vegetables and hot rice. Serving food from poultry waslimited to this area of Rawa Sheet Brebes, Central Java.

Special restaurants sell sate belengon who also holds theresidence is located far from centers in the region Sheet BradfordMarsh. Nevertheless before dining sate Blengon this go on at 13:00 pm noon, the visitors had arrived and waited Blengon meatthat is still in pieces cut into pieces and boiled it.

Besides always visited by the local government civil servantsBrebes, restaurants sate Blengong may occasionally be visited byRegent Brebes at lunch.

sate blengong served with vegetables, chilli sauce and hot rice,this dish blengong served with hot pot of teawhich is ahallmark of Bradford and surrounding areas . As well as the onion-producing areas, Brebes district is also famous for salted duckeggs and meat is cooked blengon satay and fried curry spices.

Telur Asin

 What is this ???

and this ????







                                                    

                                                       Telur Asin

Telur Asin is a general term for egg-based dishes are preserved by salty (too much salt is given to deactivate enzymes decomposer). Most of the Terlur Asin are duck eggs, although it is possible for the eggs to another. Period expired eggs can reach one month (30 days).
These snacks are practical and can be combined with a variety of dishes such as rice jamblang, and rice Lengko, even can be eaten without rice. Fishermen who go to sea, or people who travel for a long time used to carry eggs for lunch.
In Central Java, Brebes area known as the main producer of telur asin. telur asin industry in Brebes quite extend to the available a wide selection of quality telur asin. Each manufacturer has its own seal which usually can be seen on the egg shell. Though tastes vary, telur asin of high quality have assessed the characteristics of the egg yolk until light reddish-orange, "dry" (if bitten not remove fluid), does not cause fishy odor, and taste salty does not sting.

2. Brebes

Kabupaten Brebes

after we discuss some typical food in the city of Cirebon we now turn to the city of Bradford, a town not far from the city of Cirebon. come on .... ^ _ ^













District "Brebes" is located in the northern part of the Western Province of Central Java, between coordinates 108 ° 41'37, 7 "- 109 ° 11'28, 92" east longitude and 6 ° 44'56'5 "- 7 ° 20'51 , 48 south latitude and adjacent areas of West Java Province. Brebes majority of the population using the Java language that have characteristics not shared by other regions, usually called the Java Language Brebes. But there is also fact that most residents also speak Brebes in Sundanese, and many place names are named with the Sundanese language in the past showed that this region is part of the Sunda region. 

Brebes is a fairly large district in Central Java Province. Most of its territory is lowlands. The southwest is a plateau (with a peak of Mount Pojok tiga and Mount Kumbang), while the southeast there are mountains that are part of Mount Slamet.

Rengginang

Rengginang / Glutinous rice crispies

Is a kind of glutinus rice crispies crackers made from rice or glutinous rice is dried and then fried in hot (deep-fry). Somewhat different from other types of crackers, which are made from dough material smoothed (such as tapioca flour or grain collision melinjo), glutinous rice crispies are not destroyed, so the form of rice grains are still visible.
Glutinous rice crispies (Rengginang) can be cooked without seasoning or salty or sweet flavored.

Petis

Petis

Tahu Petis

                                          


                                                  










                                                         Petis  ?????


"Petis" is a component in the Indonesian cuisine made from byproducts of food processing sauce (usually from evaporation, kupang or shrimp) that is heated until liquid becomes thick gravy like sauce that is more dense. In subsequent processing, sugar caramel nut paste added. This causes a dark chocolate color and sweet taste.
In addition to shrimp and kupang, at (Boyolali), central Java, Indonesia, as the producer of such products made from raw cow's fresh milk, beef jerky, shredded, skin and rambak (crackers made from cow hide), also known as beef paste. That paste is made from a byproduct in the manufacturing process and beef jerky. The smell 'fishy' paste produced is different between shrimp paste, paste kupang with paste beef.
Unlike in the form of dishes like shrimp paste, known and consumed by residents of Southeast Asia generally, Petis seems only known in Indonesia. Almost all countries in southeast Asia, like Indonesia, Malaysia, Singapore, Thailand, Vietnam, Philippines, know shrimp Terasi, with a variation of dosage forms, dry, wet or semi wet. But the aroma coming out of the shrimp processed the same countries.
Petis was used as a flavoring (seasoning) in some foods such as salad (cingur, you know, gobet, sweet), kupang lontong (Sidoarjo), clover (Surabaya), lontong racing (Wonokromo, the name of the area in Surabaya), tofu mixed (Lamongan) , know tek (Lamongan), or campor (Madura). Petis eggs in Surabaya include a favorite home dishes.

Kerupuk Udang

                                         Kerupuk Udang      b(^_^)b

Crackers or snack crackers are made from tapioca flour batter mixed with ingredients such as shrimp or fish flavor. Crackers made by steaming batter before thinly cut, dried in the sun and fried with a lot of cooking oil.
Textured crackers crisp and is often used as a complement to a variety of Indonesian food such as nasi goreng and gado-gado.
Prawn and fish crackers crackers crackers are the most common type found in Indonesia. Crackers cheap as chips or crackers aci mlarat only sago mixed dough made from salt, food coloring, and MSG.
Crackers are usually sold in packaging that has not been fried. Cracker fish of species that are difficult to expand when fried are usually sold in the form of already fried.
Skin crackers or fish crackers that are difficult to expand need to be fried twice. Crackers should be fried first with cooking oil low temperature before being transferred into the pan containing hot cooking oil.
Skin crackers (crackers jangek) is a cracker that is not made of tapioca flour dough, but from cow or buffalo leather is dried.

(by. Wikipedia Indonesia)

type crackers :

• Kerupuk udang
• Kerupuk ikan
• Kerupuk aci
• Kemplang
• Kerupuk bawang putih
• Kerupuk bawang
• Kerupuk kulit
• Kerupuk mlarat
• Kerupuk gendar
• Kerupuk sanjai
• Rengginang
• Rempeyek
• Rambak

Activity

Indonesia is often held in the country cracker eating contest, especially in the Indonesian independence day every 17 August. cracker eating contest has become a regular event every year and become one of the Indonesian community togetherness, from children to adults are not left behind. very exciting .....

Terasi

                                                        Terasi

Terasi is a seasoning made from fish and / or shrimp organisms (jembret; gamberetti-it) which is fermented, shaped like pasta and black-brown, sometimes coupled with a dye that becomes red. Terasi has a sharp odor and is usually used to make chili paste, but also found in a variety of traditional Indonesian recipes.

Ever eat sambal terasi, cah-stir fry kangkong or the like? How it feels? favors rather ... aroma and flavor of the dish was that there was sourced from fish terasi. terasi is a product of preserved fish or rebon that has been processed through the process of curing or fermentation, milling or pulverization and drying which lasted for 20 days +. Into the product is added salt terasi that serves as a preservative, shaped like pasta and black-brown, sometimes coupled with a dye that becomes red. terasi has a sharp odor and is usually used to make chili paste, but also often found in a variety of traditional Indonesian recipes.
Paste Type
Paste is a lot traded in the market, generally can be divided into two types based on their raw materials, namely shrimp paste and fish paste. Shrimp paste usually has a reddish brown color, whereas the dusky-colored fish paste and shrimp paste shrimp generally have a higher price than the fish paste.

Docang

                                                        Docang ^_^

Lontong combined with cassava leaves, bean sprouts, a sprinkling of grated coconut and crackers eaten with a sauce made of spices oncom or Dage 'for designation of Cirebon. Food is another version of the family but the seasoning sauce, vegetable rice cake oncom used to give a sense of its ownFinding food is a bit docang easily found in a residential area or in the market because it is quite simple construction.

Tahu Gejrot

                                                      Tahu Gejrot!!!!

Food in the form know that the cut into small pieces placed on a small plate made of clay and herbs served with brown sugar, chili and onions and garlic is pulverized. Type knew who used a kind of knew Sumedang but a bit different because it is much less so it looks empty. Any unique way of eating is pierced with a biting (pieces stick). Why is named know "gejrot"? Because herbs are used as a flavoring liquid flowed through the bottle shaken by causing a "gejrot" repeatedly.The merchants know this gejrot pole normally use for sellers of men to carry his wares. Or use the winnowing who carried on her head to the seller.The merchants know gejrot very easily found around the town of Cirebon because it includes snacks are quite popular.

Krupuk Mlarat

                                                      Krupuk Mlarat
                                                       kriuk-kriuk!!!

mlarat crackers are one of the specialties cirebon with the hot weather. This food is served by adding sour sauce. mlarat snack crackers is perfect in summer, besides increasing appetite can also raise morale. crackers are the basic ingredients, to form such an intricate rope rapia (urak-sloppy) with a variety of colors, including simple red, yellow, white, and green. mlarat mean poor. mlarat fried chips do not use cooking oil, but use sand that has been cleaned first, that through the process of drying, and screening with the way in sifter.

Empal Gentong

                                                       Empal Gentong
                                                          yummie!!!!

Empal Gentong is the typical food society Cirebon, West Java. Food is similar to the curry (curry) and cooked using firewood (mango tree) in the barrel (clay pot). The meat used is the intestine, tripe and beef. Empal Gentong Battembat comes from the village, Central district Tani, Cirebon regency.

In addition to using firewood and barrels, the food is presented using chives (Chlorella sorokiniana) and chili sauce in the form of dry milled. Empal barrel can be served with rice or rice cake as well. lontong according cirebon rice is inserted into a banana leaf that has been shaped cylinder, there is no other mixture, then boiled for 4 hours

Sega Lengko

Sega Lengko (Lengko rice in the Indonesian language) is the typical food north shore communities (Cirebon, Indramayu, Brebes, Tegal and its surroundings). This simple traditional foods full of protein and fiber and low in calories because of the materials used are 100% non-animal origin. The ingredients are: white rice (hot is better), fried tempeh, fried tofu, cucumbers (fresh raw, chopped), bean sprouts (boiled), leaves of chives (cut into small pieces), fried onion, peanut sauce ( such as salad seasoning, spicy or not, depending on taste), and soy sauce. And, generally sweet soy sauce that was used is thin, not thick. Poured over all ingredients.
Tempe and fried tofu cut into small pieces and placed on a plate of rice. Cucumber chopped, then sprinkled on it too, too hard-boiled sprouts, peanut sauce and sprinkled on top, and pieces of leaf chives, then given a soy sauce to taste until brown, and sprinkle with fried onions. Aci crackers and a piece of white, round or square, into kondimennya. Some people like smearing crackers with soy sauce, before starting to eat. Some people like to ask for rice lengkonya given a tip of Sutil or two oils used for frying tempeh and tofu.
To increase your appetite, this food is usually served with a plus 5 or 10 lamb skewers served separately on another plate.

Nasi Jamblang

Sega Jamblang (Rice Jamblang in Bahasa Indonesian) is a typical urban food Cirebon, West Java. Jamblang name comes from the name of the region west of the town of Cirebon place of origin of the food vendors. Characteristic of these foods is the use of teak as a pack of rice leaves. Presentation also be a buffet meal. The menu is available including fried sambal (a slightly sweet), tofu vegetables, lung (anthill), liver or beef stew, meatball, broil potatoes, scrambled eggs / fried eggs, fried eggs cooked chili, stew fish, salted fish, tofu and tempeh, and do not miss 'blakutak', a type of cooked squid with ink. Sega Jamblang Cirebon is a typical food that was originally intended for forced labor on the Dutch period which is building a road from Anyer to Panarukan Daendels passing through the area of Cirebon, precisely in the Village Kasugengan. Sega Jamblang then wrapped in teak leaves, remember when wrapped in banana leaves less durable while with teak leaves can be long lasting and still feel fluffier. This is because teak leaves have pores that help rice quality is maintained even if stored for a long time. The existence of Sega Cirebon Jamblang as special food, of course, can not be separated from the figure of one of the vendors who quite famous, namely Mang Dul. Mang Dul Jamblang Rice was well known by the people of Cirebon, not only for the people mostly, but also touched the officer. Almost all regional heads, be it mayor atu Cirebon regent, had stopped at a shop Sega Jamblang Mang Dul. Even some celebrities of the capital, if the stopover in Kota Cirebon, always made time to stop this rice shop. Sega food centers in the city of Cirebon jamblang currently located in Gunung Sari, about Grage Mall. This shop never closes, aka open 24 hours. Although the menu is very diverse, but food prices are relatively very cheap. Because at first intended for the food to the workers and unskilled laborers in Port Pekalipan porters on the road.