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.