Indonesian Regional Food Recommendations

Indonesian Regional Food Recommendations

Hi, culinary idn slot online lovers who are everywhere for you, maybe you already know how the taste of typical dishes in several regions in Indonesia is. There are many diverse specialties in this country that you can visit if you are stopping in one of the areas. Usually in that area, there must be special foods of its own, maybe there are some that can make a list of culinary lovers. Let’s invite your friends for culinary.

Rendang From Padang

Rendang is an authentic Indonesian meat dish originating from Minangkabau. This dish is produced from results with very different flavors, depending on how it is cooked, who does not know the taste of this rendang meat, almost all residents in Indonesia like it with a very good taste, especially in today’s almost all restaurants and restaurants. restaurants or rice stalls provide rendang meat, moreover Padang cuisine restaurants are everywhere abroad and you can find this popular specialty food in Southeast Asia, such as Singapore, Malaysia, Brunei, the Philippines, and Thailand. In the area of ​​origin in Minangkabau this food, rendang meat is served in various traditional ceremonies or the most special events. Although rendang is a traditional Minangkabau dish, not all rendang cooking techniques cannot be the same as those from the Minangkabau region of origin, each region has a different way of cooking and serving it.
Amazingly, rendang meat originating from Minangkabau in 2011 was named the dish that was ranked first in the World’s 50 Most Delicious Foods in the 50 most delicious dishes in the world according to CNN International’s version. In 2018, rendang was officially designated as one of Indonesia’s five national dishes.

This rendang meat dish is cooked with rich spices. So that the created taste is very different from the others. In addition to the main ingredient meat, there are several other ingredients such as coconut milk, ground spices including chili, lemongrass, galangal, turmeric, ginger, garlic, shallots, and other additional spices commonly referred to as cooks. Natural spices and herbs that have their own unique characteristics are antiseptic and can kill pathogenic bacteria so that they act as natural preservatives. Garlic, onion, ginger, and galangal are known to have strong antimicrobial activity. No wonder this typical food from Minangkabau lasts one to four weeks.

The process of cooking real rendang can take up to four hours, that’s why the process of cooking rendang takes hours and patience. The pieces of meat are cooked with natural spices and seasonings with the addition of coconut milk which is produced from the juice of an old grated coconut so that it can produce coconut milk for a mixture of rendang meat dishes, after all the ingredients have become one with the meat, the fire is usually reduced so that the spices the spices and herbs can be combined and the coconut milk sauce can dry up and stir until evenly distributed.
This cooking process is known as caramelization, because it uses many types of spices, rendang is known to have a complex and unique taste.

Crazy Fried Rice

Fried rice is a food in the form of fried rice and stirred in hot cooking oil, or with butter. Not only that, usually a lot of ingredients are added in a frying pan, there are onion, garlic, tamarind, pepper, sweet soy sauce, cooking spices, you can add cabbage, caisim leaves and chicken eggs. thinly sliced ​​chicken meat, sausages, meatballs, salted anchovies, liver gizzard, seafood, petai, etc. The portions are also very large, different from the usual ones.

Fried rice is also known as Indonesia’s national dish. Of the many foods served in Indonesian cuisine, only a few can be considered true national food. Indonesia’s national cuisine is not known for social class boundaries. Fried rice can be enjoyed simply at roadside stalls, mobile guard carts, to restaurants and buffet tables at parties.

Did you know that Nasi Goreng got an award in an internet poll via CNN International and was followed by 35,000 people placing Nasi Goreng at number two on the list of the 50 most delicious foods in the world after rendang.

You already know the history of Nasi Goreng, a traditional Chinese dish, according to historical records, since 4000 BC. Fried rice then spread to Southeast Asia brought by Chinese nomads who settled there and created a local special fried rice based on different spices and frying methods. Fried rice actually emerges from some traits in Chinese culture, which dislike tasting cold food and also throwing away leftovers a few days before. Hence, the cold rice is then fried to be served back at the dining table.

Jakarta Egg Crust

Egg crust is a typical food from Jakarta (Betawi), why is it called egg crust because it is cooked in a small frying pan and over coals, not with a gas stove or electric stove. The ingredients are made from several traditional ingredients with chicken eggs, duck eggs, grated coconut which is roasted and then seasoned with red chili, ginger, kencur pepper and granulated sugar. The beginning of the egg crust in the 1970s was accidentally made by the people of Jakarta.

If you want to look for typical Jakarta food, Betawi you can find it in the Kota Tua area on Jl. Fatahillah Park No. 01 West Jakarta. In the past, this food was specially served for parties and celebrations of dignitaries in its day, although there have been many modern foods, until now, egg crust is still a favorite for Jakarta people and foreign tourists who are visiting and can still be found.

Sundanese Food Karedok

Have you guys ever known karedok? Karedok is a typical Sundanese food that is almost similar to gado-gado with spicy peanut sauce if you like spicy hobbies, mix it with vegetables such as cucumber, bean sprouts, long beans, green eggplant, cabbage, basil, basil leaves and several other types of vegetables that you can add. added according to your taste.

The difference between Gado-gado and Karedok is that the vegetables are boiled, but for Karedok the vegetables are raw. but the same with using peanut sauce. It is best eaten with warm rice and freshly fried tofu.

Balinese Sate Lilit

Sate lilit is a typical Balinese satay made from selected ingredients with ground chicken or tuna fish mixed with complete genep and wrapped in lemongrass stems and grilled over coals, so that the smell of grilled satay wraps really makes a lot of appetite. .

This food is also served in religious events and family parties. In general, men in Bali cook sate lilit together in a banjar. The way to wrap fish dough onto lemongrass stalks is very unique and done quickly by Balinese men. When finished and cooked, served with warm rice and spicy chili sauce.

Typical East Java Rawon

Rawon is a dark-colored soup that contains a mixture of beef and brisket. This soup is made from native Indonesian herbs and spices such as shallots, garlic, chilies, galangal, coriander, candlenut, lemongrass, salt, vegetable oil. and clumsy. The ingredients are mashed and sauteed until fragrant, put the spices mixed with the broth in the meat stew.

This food comes from East Java, there are lots of food stalls that provide rawon soup, if you stop by in the East Java area, you must have lots of Warung Rawon restaurants. It must taste really good because you eat directly in the area of ​​origin.

Especially in this day and age for those who don’t want to be complicated, there are already many instant spices available to mix rawon soup. But there are also those who still use traditional ingredients because the concoction of traditional spices produces a distinctive and thick aroma.

Soto Lamongan, Typical East Java Jawa

Soto lamongan, this soto is different from other soto, because soto lamongan originating from the East Java area has its own characteristics, turmeric is the main feature of this soto seasoning. With the addition of a mixture of spices, lime leaves, candlenut, lemongrass and bay leaves with a concoction sauce and shredded free-range chicken pieces, bean sprouts, boiled vermicelli noodles, scallions, celery leaves, fried onions, tomatoes, and extra Don’t forget the boiled eggs. Additional additions include gizzard satay, intestines, quail eggs, chicken skin, chicken claws, and chicken bones. After the mixture is ready in a bowl and then doused with hot broth and then sprinkled with the unique main seasoning, koya powder, this koya is made from prawn crackers and garlic that is mashed into a powder. Soto Lamongan is already widely spread in several areas
For those of you whose hobby is really culinary, there are some recommendations for eating regional specialties, I hope you like authentic Indonesian food dishes.

The Food Trade Game: the nitty gritty of Fair Trade coffee

I had the pleasure of playing The Food Trade Game recently. In a very short time I gained a great understanding of the complex world of Fair Trade coffee and the global coffee trade.

What is the game?

The game is an experiential learning opportunity where each person embodies a different player in the coffee economy including both the conventional and fair trade systems interacting with one another. Here is a chart of all the actors and their relationships:

Why does the game exist?

Creator Randall Coleman created the game after working in urban agriculture in Colombia. He felt inspired to educate people about the food sovereignty-related challenges faced by Colombians.

What its like to play

Experiential learning is my jam! I was amazed at how much I learned about a complex issue in just over an hour. The game is well designed so that things are simplified enough so that you can jump in and figure it out relatively easily, yet it led to some great questions and discussion about greater complexities and power dynamics.

Some highlights

  • The competition between the conventional and free trade streams of the market were particularly interesting. I learned that there is much Fair Trade coffee that ends up unmarked in the conventional sector.
  • The financial barriers to becoming Fair Trade certified seemed substantial, relative to income.
  • The Fair Trade farmers had higher yield due to better farming practices and could make more money per season with sheer quantity.
  • Even small shifts in the global market price can change the landscape for producers.
  • The middle men, or Coyotes, hold a lot of power as they are the connection between the remote farmers and the market. Therefore producers are vulnerable to their influence.
  • The Fair Trade co-operative is vulnerable because they make such a small margin and work with debt and loses to keep functioning over time.

Fair Trade

The range of Fair Trade products has expanded far beyond coffee, there are even Fair Trade soccer balls! To Learn more, check out this short video by Fair Trade Canada:Look for the Fair Trade logo the next time you go shopping:

To find out more about the Food Trade Game:

www.foodtradegame.com

facebook.com/foodtradegame

Twitter: @Randecentralize

Blog by Miranda Cobb, Evaluation and Research Coordinator for the Our Food Project.

Adventures in Local Food is your source for food news in Nova Scotia, from people to policy. It is a project organized by the Ecology Action Centre.

Learn more about our program at https://www.ecologyaction.ca/ourfood

Or follow us on Twitter: @OurFoodProject Facebook: The Ecology Action Centre

Bittersweet (Sounds like two parts of a perfect bite.)

I’m usually a happy person. Overtly happy some may say.  Perhaps even happily excitable and loud to the point of annoyance, so I’ve been told…

However, my usual happy demeanor has been blemished by a bittersweet moment. Tarnished by the realization of something I cannot control. While life is full those times, I’m decidedly not a fan of said moments.

As I was planning the next Community Food Leaders meeting here in Cumberland County, I realized there were only two more sessions left.  I was saddened by the thought of this course ending. I look forward to meeting up with the participants, sharing ideas, recipes, and whatever else we choose to discuss that day. Every session is like a meeting of like minds, and I’m always sad when that comes to an end.

I’ll definitely miss the lunches. We decided to have collaborative cooked lunches, every month we choose a cuisine, decide on a bunch of recipes and then we cook and feast. We’ve done Asian, Indian, Mexican, and Dim Sum is our next planned lunch.

I love talking food, I love cooking, and I love learning from other people. It’s always nice to expand the repertoire. When I lived in Ottawa, we went out to restaurants for stimulation, here, it’s getting together in a kitchen and banging out some recipes. Conversation, coffee, and food, yup, that’s my kind of luncheon.

I’m stoked about the projects that have come out of this year’s Community Food Leaders session. I’ve decided to continue helping one of the participants with her project. A lunch kitchen, which is in need of volunteers, and I just happen to have some time opening up. 🙂 They need help in the kitchen and I want to keep up with the collaborative lunch idea.

If I step back and look at my experience as a Community Food Leader Facilitator, I would totally accept the challenge again. I think every year would be more and more fulfilling and successful, mostly because I learn as much from the participants as I would hope they learn from the information that I bring to them.

The next two sessions are on the way, and I’m excited to see where the relationships I have built, with the participants and their projects, will take me.

I have to keep reminding myself that bittersweet anything has to be a good thing, cause balance in food is everything. Guest Blogger: Mandy da Costa, Community Food Leader Coordinator

The Next Wave in Local Food

Farmers’ markets are in abundance in Nova Scotia; they play an important role in our local food economy and in our communities. Uniquely, farmers’ markets gain both their stability and opportunity for growth through the relationships that they foster.

The Wolfville Farmers’ Market (WFM) began in 1992 with three vendors in a parking lot in the middle of town. It has now grown into a year-round market with over 75 vendors on Saturday mornings and a Market Supper on Wednesday evenings. Over its 25 year history, the market has fostered relationships and found its niche as a community hub and a place for entrepreneurial vendors, often young, and motivated to grow or make things sustainably.

wild-apples

The Farmers’ Market model pivots on selling one day a week, allowing vendors the rest of the week to farm and produce. While it has its advantages, most producers need more venues to sell their product. It’s difficult for local entrepreneurs to find the time to create whole new sales channels given their size and economies of scale. Farmers’ Markets function as a business incubator for those starting out, an important revenue stream for those developed, and a marketing gateway for some with multiple outlets.  But why stop there?

Many markets are finding that they have become a social community hub rather than a grocery shopping hub. This is resulting in their producers growing more food than they can sell. The WFM decided to make a change and develop an additional sales channel for its producers.

“The WFM was already an established not-for-profit with the organizational infrastructure, a reputation for quality, and vendor cohesiveness able to build something of great value without having to start from scratch,” explained Market Manager Kelly Marie Redcliffe. “We were well aware of the marketing trends towards online shopping and the success some producers were having with Community Shared Agriculture programs. We understand that farms feed cities and that there was an opportunity to create a connection between our rural producers and an urban community hungry for fresh and local. We felt we had a responsibility to leverage our position to grow something we could be proud of.”

It is in this context that WFM2Go was born. They developed an online store that brings together 25 WFM vendors so that collectively they can offer over 250 local products year-round to 9 communities in Nova Scotia. This weekly service allows vendors to consolidate their strengths and accelerate the growth of their individual businesses by establishing new connections in new communities around the province, all without the burden of them having to develop this new sales channel on their own. “If you cannot make it to the Market, we’ll bring the Market to you,” says Market Manager Kelly Marie Redcliffe.

“It really takes everyone working together to bring this service to so many communities” said WFM2Go Manager Lindsay Clowes. “The Vendors taking part in WFM2Go actually pack their own products into the individual customer bins on Wednesday mornings. Our driver is also one of our farmers and our hub hosts offer their space freely so they can be part of a healthier food system. We all work together to bring customers a great experience. Even though it is an online store, we do our best to create relationships with our customers so that we can learn from them to improve the service”.

And, it is working! In a recent survey of WFM2Go customers, they received deeply appreciative feedback for the quality of their products, the convenience offered as well as the personal customer service delivered. “The trickiest thing I found with buying local was the inconvenience. Running from farm stand to farm stand with kids in tow was too much hassle. Enter WFM2Go, problem solved. Fresh, local, quality and convenient. This has been an awesome service for our family” said Lexie Burgess, Wolfville Customer.

The vendors are finding real value in the service as well! Emily teBogt has been with WFM2Go since it began in July. Emily produces many varieties of veggies and raises laying hens, sheep, and pigs. “WFM2Go really helps my business sell more meats and veggies to customers who normally wouldn’t buy from me. With minimal time spent marketing and selling my products, I can spend more time growing crops and taking care of my livestock” said teBogt.

The WFM believes that creating a better food system for Nova Scotia means more people having access to local product so the producers have a chance to sell all the food they grow. Investing in small scale or market farmers’ gives local agriculture a fighting chance. Since it began in July 2017, WFM2Go has earned $137,000 for its producers and its operation and for that self-same local economy. It is looking to double its’ monthly sales and impact by 2019.

How it works

Cow Customers can order online from 25 WFM vendors and pick up their order from one of 9 locations around Halifax Regional Municipality, Hants County, and Kings County. With over 250 products to choose from, customers can bring the farmers’ market straight to them.

Ordering opens Wednesday evening until the following Monday. On Tuesdays, farmers and producers pick their products and bring them to the Market, where each customer bin is packed. Orders are sent out to locations for customers to pick up during the allotted time on Wednesday afternoons. It’s not just the farmers who benefit. “WFM2Go is simply amazing! Being able to purchase all kinds of local produce and products online saves a lot of time and hassle at the grocery store. Everything is always fresh and delicious, plus I’ve gotten to know the farms where my veggies are grown and our meat is raised. Thank you so much for all you guys do, the health and happiness of my family is important and you guys are a big part of it!” Christine Day, Bedford Customer.

Resetting the Table: Notes from Food Secure Canada’s 10th Assembly

There is much work to be done to address food insecurity within Canada (and globally). We must dismantle racism, heal the wounds of the colonial food system, and reconnect our food and our health. Food as a human right was first recognized in law in 1948 in the United Nations Declaration of Human Rights and again in 1967 in the International Covenant on Economic, Social, and Cultural Rights. However, there is no explicit recognition of the right to food in Canada, besides safety and labeling regulations. Canada has work to be done in addressing food in public policy as there is no excuse for over 4 million Canadians to be living in food insecurity. Many organizations across the country are actively engaged in addressing food insecurity.

I had the wonderful opportunity to engage with many of these organizations while attending Food Secure Canada’s 10th Assembly: Resetting the Table (http://2018.resettingthetable.ca/sites/foodsecurecanada/en/resettingthetable) in Montreal. As Canada’s most lively gathering of food activists, over 600 people attended from across the country to discuss all things food security. Lectures, panels, working groups, and workshops were on such topics as sustainability, food justice, Indigenous Food Sovereignty, and municipal food policies. These are just some of the many intersecting topics covered throughout the intense and thought-provoking four days.

Elder Kahnawake Otsitsaken;ra (Charles Patton) opened the proceedings, held on the unceded territory of the Kanien’keha:ha (Mohawk) nation at Concordia University. To begin our discussions, he grounded us in the wisdom of place and respect to the gifts of mother earth, particularly the three sisters: corn, beans, and squash, that have nurtured us for millennia.

The first day allowed for participants to visit food organizations throughout the Montreal area, including community food centers, greenhouses, farms, and social innovation hubs. I visited ‘Grand Potager’ (http://grandpotager.ca/) in Verdun, an inspiring organization bringing together the municipality, social enterprises, community organizations, and the public in an innovative approach to urban agriculture. Each member supports the others through group buying, common volunteers, and shared efforts in visibility. The model showcases how to cultivate fruit, vegetables, and even fish in the city!

Part of the aquaponics farm at Grand Potager

I also participated in Concordia’s Sustainable Food System tour, where I was able to learn about the many student-led, sustainable food initiatives on campus. This included anti-capitalist grocery stores like ‘Le Frigo Vert’ (http://www.lefrigovert.com/), cooperative cafes like the ‘Hive Café Solidarity Cooperative’ (http://hivecafe.ca/), the student-led vegan soup kitchen, the ‘People’s Potato’ (https://www.peoplespotato.com/), and more! All of these demonstrating alternative and innovative ways to improve student access to healthy, affordable, and just food on campus.Students line up for a tasty vegan meal at the People’s Potato. With so many workshops and speakers to choose from, it was impossible to touch on all topics of the conference. I found myself mostly drawn to sessions on issues of food justice, racism in the food system, food as a human right, and Indigenous Food Sovereignty. I was able to reflect further on the complexities of food justice and the interrelated aspects to global issues such as housing, poverty, and the growing numbers of refugees displaced due to conflict or climate change. I was particularly inspired by the work of actors looking to address food security through the lens of social justice. Kevin Huang, Executive Director of ‘hua foundation’ (http://www.huafoundation.org/) in Vancouver, works to empower youth in the Asian diaspora to fully participate in advancing social change by exploring racialized identities and building resilience in their communities. He encourages Chinese Canadian youth to reclaim their cultural identity on their own terms and looks at culturally sensitive consumer-based conservation strategies through a project called ‘Shark Truth.’

Another food leader, and recipient of the Cathleen Kneed Award of Food Sovereignty at the conference was Ilhan Saydna. Ilhan works with the ‘Daily Bread Food Bank’ (https://www.dailybread.ca/) in Toronto. She spoke of her experiences in Sudan and Yemem, working alongside farming communities in adapting to climate change. Upon arrival to Canada, she was dismayed to find more people living in food insecurity. At the ‘Daily Bread Food Bank’, she works with groups of women and refugees to develop strategies to deal with barriers associated with the internalization of oppressive encounters. She supports them to regain their knowledge and food processes that were lost during relocation to Canada.

Another moving presentation I attended was that of Mustafa Koc from the Department of Sociology at Ryerson University and co-founder of Food Secure Canada. He spoke of the global challenges and interconnections of armed conflict, increasing numbers of refugees around the world, and food insecurity. Refugees and internally displaced persons suffer from the most acute food insecurity. This will only continue to increase as long as wars and climate change continue around the world. He spoke of the crisis in Yemen destabilizing the region, suggesting that the best way to address food insecurity is prevention, meaning the prevention of armed conflict globally. He questioned how there is money for war, but not enough to feed the hungry. He also spoke of the challenges for newcomers to Canada regarding food security because of barriers to employment, such as having foreign qualifications recognized to obtain jobs in their field. “Don’t underestimate your taxi driver!” he said, they could be authors, doctors, engineers, pharmacists working towards their goals. Programs such as that of the Regent Park Catering Collective (http://rpcateringcollective.tccld.org/) led by Sureya Ibrahim, has been able to support newcomers in their adjustments to life in Canada and to enter the food industry. The food industry can be a starting point for newcomers to enter the workforce. At the Collective, they are cooking up a sense of community, belonging, and diversity.

I felt it was important to explore issues of food security from different perspectives throughout my time at the conference. The food movement has historically been dominated by Whiteness. Yet, racialized and working class communities are among those most food insecure. How can we work to raise the voices of marginalized groups and ensure the food system is more just, equitable, and sustainable for all?

Blog by: Sherry Stevenson, Community Food Coordinator, Network Development        (Our Food Project, Ecology Action Centre)